Wednesday, April 16, 2008
Garlic Shrimp with Black Bean Agretti and Mushrooms
This dish was simple and quick, but I'd go easier on the garlic black bean paste next time, as the agretti was a little salty.
Garlic Shrimp
-10 cloves garlic, minced
-juice of 1/2 lemon
-salt and pepper to taste
-1 lb shrimp
Sautee the garlic in a bit of olive oil until just beginning to brown. Add the shrimp and season. Cook until just done, then spritz with the lemon juice.
-10 cloves garlic, minced
-juice of 1/2 lemon
-salt and pepper to taste
-1 lb shrimp
Sautee the garlic in a bit of olive oil until just beginning to brown. Add the shrimp and season. Cook until just done, then spritz with the lemon juice.
Black Bean Agretti
-1 lb agretti, trimmed
-1 tb garlic black bean sauce
-1 tb chili garlic sauce
-4 large mushroom caps, diced
-1/2 onion, thinly sliced
Sautee the mushroom caps in a bit of olive oil until tender. Set aside. In a large sautee pan, sautee the onion in a bit of olive oil over medium heat until beginning to color. Then add everything except the mushrooms and cover. Steam the agretti in this manner until tender, stirring occasionally. Serve garnished with the sauteed mushrooms.
Labels: agretti, dinner recipes, homemade, mushrooms, shrimp
Sunday, February 24, 2008
Cheesy Stuffed Mushrooms
We made these tasty treats at a friend's house for the Oscars. These are a nice, lower-carb version of stuffed mushrooms, made sans breadcrumbs.
-20 large mushrooms, stems removed and minced
-1 cup cream cheese, softened
-3 shallots, minced
-salt and pepper to taste
-1 handful basil, chopped
Place the mushroom caps on a baking sheet and broil for a couple minutes. Set aside. Sautee the shallots and mushrooms stems in butter for a few minutes. Add these, the basil and the salt and pepper to the cream cheese and thoroughly combine. Fill the mushroom caps with the cream cheese mixture and broil until the tops are golden and bubbly, just a few minutes.
-1 cup cream cheese, softened
-3 shallots, minced
-salt and pepper to taste
-1 handful basil, chopped
Place the mushroom caps on a baking sheet and broil for a couple minutes. Set aside. Sautee the shallots and mushrooms stems in butter for a few minutes. Add these, the basil and the salt and pepper to the cream cheese and thoroughly combine. Fill the mushroom caps with the cream cheese mixture and broil until the tops are golden and bubbly, just a few minutes.
Labels: appetizers, homemade, mushrooms
Monday, December 25, 2006
Dinner at Alexis' Parents' House, Bothell, WA
We (well, some of us) spent all afternoon cooking an Indian feast for dinner on Christmas day. A lot of the recipes were from Vij's (a Vancouver restaurant Alexis' family raves about) cookbook. It was a very yummy dinner.
The Whole Meal
Mmmm. Yummy.
Chai Ice Cream
This delicious ice cream was made by Alexis' sister in a home ice cream maker.
Raita
Yogurt, cucumbers, parsley, salt and pepper. Made by Alexis' mom.
Beet and Onion Chutney
Made by Alexis' mom.
Naan
This bread was made by Alexis' brother in law. It was a bit more like pita than naan, but was good.
Chicken Masala
This was made by Alexis' brother in law. Much lighter than chicken tikka masala.
Saag Paneer
This was a conglomeration of recipes and Alexis' memory.
-1/2 lb paneer, diced
-2 lbs fresh spinach, chopped
-1 large onion, diced
-2 hot chiles, minced
-1 inch nub of ginger, grated
-8 cloves garlic, minced
-tumeric, garam masala, curry powder and salt to taste
-4 TB ghee
Melt ghee in a wok. When hot, add the paneer and fry until golden and crispy all over. Set paneer aside. Make a paste from the chilis, ginger and garlic and add to the ghee. Add the onions and fry until beginning to brown. Add the spinach and spices to the wok, stir and cover. Cook for 8-10 minutes. Remove cover and stir in paneer. Serve.
Tomato, Turmeric and Ginger Soup
The following recipe is from Vij's cookbook. We made 2 changes: we added a roux, as the soup was looking a little too thin and we strained out the bits and seeds. Alexis' sister made this one.
Brown and Wild Rice
Simply steamed, this rice was not traditional, but added a nice, nutty texture to the many silky, smooth sauces.
Sauteed Portobello Mushrooms in a Wild Mushroom Cream Sauce
This was also a dish derived from Vij's. We used a wild mushroom mix instead of porcini for the sauce. We also added fried paneer, which created a nice texture contrast.
Lamb Chops in Fenugreek-Turmeric-Lemon Cream Sauce
These lamb chops were sooo good. The lamb was succulent and the cream sauce was perfect.
Mint Chutney
Made by Alexis' mom.
Daal
This creamy-spicy daal was made by Alexis' sister.
Prawns in Coconut Masala
These were tasty and only subtly coconut-y. Also from Vij's.
The Whole Meal
Mmmm. Yummy.
Chai Ice Cream
This delicious ice cream was made by Alexis' sister in a home ice cream maker.
Raita
Yogurt, cucumbers, parsley, salt and pepper. Made by Alexis' mom.
Beet and Onion Chutney
Made by Alexis' mom.
Naan
This bread was made by Alexis' brother in law. It was a bit more like pita than naan, but was good.
Chicken Masala
This was made by Alexis' brother in law. Much lighter than chicken tikka masala.
Saag PaneerThis was a conglomeration of recipes and Alexis' memory.
-1/2 lb paneer, diced
-2 lbs fresh spinach, chopped
-1 large onion, diced
-2 hot chiles, minced
-1 inch nub of ginger, grated
-8 cloves garlic, minced
-tumeric, garam masala, curry powder and salt to taste
-4 TB ghee
Melt ghee in a wok. When hot, add the paneer and fry until golden and crispy all over. Set paneer aside. Make a paste from the chilis, ginger and garlic and add to the ghee. Add the onions and fry until beginning to brown. Add the spinach and spices to the wok, stir and cover. Cook for 8-10 minutes. Remove cover and stir in paneer. Serve.
Tomato, Turmeric and Ginger Soup
The following recipe is from Vij's cookbook. We made 2 changes: we added a roux, as the soup was looking a little too thin and we strained out the bits and seeds. Alexis' sister made this one.
-1/3 cup veggie oil
-1/4 ts asofoetida powder
-3 ts cumin seed
-15 curry leaves
-1 oz ginger, thinly sliced
-1 oz garlic, thinly sliced
-3 ts ground coriander
-1 ts cayenne
-1 1/2 ts salt
-3 cups pureed fresh tomatos
-6 cups water or chicken stock
-1/2 cup cream
-1/2 cup chopped cilantro
Heat oil on hight in a large pot for one minute. Add asofoetida, cumin and curry leaves and cook for 30 seconds. Add ginger and garlic and stir. Sautee for a couple minutes. Reduce heat and add coriander, cayenne and salt. Cook for 5 minutes, stirring frequently. Add tomatos and water, bring to a boil, reduce heat, add a bit of roux and then simmer for 30 minutes. Strain soup and add cilantro. Serve.
-1/4 ts asofoetida powder
-3 ts cumin seed
-15 curry leaves
-1 oz ginger, thinly sliced
-1 oz garlic, thinly sliced
-3 ts ground coriander
-1 ts cayenne
-1 1/2 ts salt
-3 cups pureed fresh tomatos
-6 cups water or chicken stock
-1/2 cup cream
-1/2 cup chopped cilantro
Heat oil on hight in a large pot for one minute. Add asofoetida, cumin and curry leaves and cook for 30 seconds. Add ginger and garlic and stir. Sautee for a couple minutes. Reduce heat and add coriander, cayenne and salt. Cook for 5 minutes, stirring frequently. Add tomatos and water, bring to a boil, reduce heat, add a bit of roux and then simmer for 30 minutes. Strain soup and add cilantro. Serve.
Brown and Wild Rice
Simply steamed, this rice was not traditional, but added a nice, nutty texture to the many silky, smooth sauces.
Sauteed Portobello Mushrooms in a Wild Mushroom Cream Sauce
This was also a dish derived from Vij's. We used a wild mushroom mix instead of porcini for the sauce. We also added fried paneer, which created a nice texture contrast.
Curry Cream Sauce
-3 oz dried wild mushrooms, soaked in 1 cup hot water for 30 minutes, drained and minced
-3 tb ghee
-1 onion, diced
-2 tb flour
-1 1/2 cups water
-1/2 cup cream
-1/2 ts salt
-1/4 ts cayenne
-1 handful fresh fenugreek leaves, chopped
Sautee onions in ghee until brown. Stir in flour and cook until light brown. Stir in mushrooms and soaking water, the rest of the water, cream, salt and cayenne. Simmer uncovered for 15 minutes, or until a medium thick sauce has formed. Stir in fenugreek leaves and cook for another few minutes.
Portobellos:
-6 large portobellos, large diced
-4 tb veggie oil
-1/4 ts asofoetida
-1 tb garam masala
-1 tb mango powder
-1/4 ts cayenne
-salt to taste
Add all spices to hot oil and allow to sizzle a minute or two. Add mushrooms and sautee a few minutes until mushrooms are soft. Pour the cream sauce over the portobellos and serve.
-3 oz dried wild mushrooms, soaked in 1 cup hot water for 30 minutes, drained and minced
-3 tb ghee
-1 onion, diced
-2 tb flour
-1 1/2 cups water
-1/2 cup cream
-1/2 ts salt
-1/4 ts cayenne
-1 handful fresh fenugreek leaves, chopped
Sautee onions in ghee until brown. Stir in flour and cook until light brown. Stir in mushrooms and soaking water, the rest of the water, cream, salt and cayenne. Simmer uncovered for 15 minutes, or until a medium thick sauce has formed. Stir in fenugreek leaves and cook for another few minutes.
Portobellos:
-6 large portobellos, large diced
-4 tb veggie oil
-1/4 ts asofoetida
-1 tb garam masala
-1 tb mango powder
-1/4 ts cayenne
-salt to taste
Add all spices to hot oil and allow to sizzle a minute or two. Add mushrooms and sautee a few minutes until mushrooms are soft. Pour the cream sauce over the portobellos and serve.
Lamb Chops in Fenugreek-Turmeric-Lemon Cream Sauce
These lamb chops were sooo good. The lamb was succulent and the cream sauce was perfect.
-lamb chops cut from a rack of lamp, cooked on the George Forman Grill until medium rare
Sauce
-4 cups cream
-1 tb salt
-1 tsp paprika
-1/2 tsp cayenne
-1 handful fresh fenugreek leaves, chopped
-juice of 1 lemon
-3 tb veggie oil
-4 cloves garlic, minced
-1 tsp turmeric
Combine cream, salt, paprika, cayenne, fenugreek and lemon juice in a lage bowl. In a hot pan, heat the oil and sautee the onions and garlic until browned. Add turmeric and sautee another minute. Stir in the cream and simmer until a medium-thick sauce has formed.
Plate the chops and pour the sauce all over them.
Sauce
-4 cups cream
-1 tb salt
-1 tsp paprika
-1/2 tsp cayenne
-1 handful fresh fenugreek leaves, chopped
-juice of 1 lemon
-3 tb veggie oil
-4 cloves garlic, minced
-1 tsp turmeric
Combine cream, salt, paprika, cayenne, fenugreek and lemon juice in a lage bowl. In a hot pan, heat the oil and sautee the onions and garlic until browned. Add turmeric and sautee another minute. Stir in the cream and simmer until a medium-thick sauce has formed.
Plate the chops and pour the sauce all over them.
Mint Chutney
Made by Alexis' mom.
Daal
This creamy-spicy daal was made by Alexis' sister.
Prawns in Coconut Masala
These were tasty and only subtly coconut-y. Also from Vij's.
-30 shelled prawns
-2 ts salt
-2 tb ghee
-1 tsp cumin seeds
-2 onions, diced
-3 tomatos, diced
-1/4 cup coconut milk
-2 tb red wince vinegar
-2 tsp chopped green chilis
-2 bunches scallions, chopped
Toast cumin seeds in ghee for a minute. Add onions and sautee until brown. Add tomatos, coconut milk, vinegar, chilis and salt. Cook for 5 minutes or so. Add green onions and prawns and stir until prawns are just done.
-2 ts salt
-2 tb ghee
-1 tsp cumin seeds
-2 onions, diced
-3 tomatos, diced
-1/4 cup coconut milk
-2 tb red wince vinegar
-2 tsp chopped green chilis
-2 bunches scallions, chopped
Toast cumin seeds in ghee for a minute. Add onions and sautee until brown. Add tomatos, coconut milk, vinegar, chilis and salt. Cook for 5 minutes or so. Add green onions and prawns and stir until prawns are just done.
Labels: dinner recipes, homemade, Indian, lamb, mushrooms, soup, spinach
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