Dinner Tonight: Balti Butter Chicken, et al

(image via Penzey's Spices*)

When I was in high school, I had a friend whose mom made the best curry EVER. Sometimes if I was lucky, she'd bring me some. My family didn't eat curry. They claim to not like it. So.

Back in 2001 when I moved to NY, the family I worked for as a nanny ate a lot of curry. The mom made her own curry out of toasted spices--just like my friend's mom. I was in heaven.

Then I met my husband--also a lover of curry. In fact, I think most of our dates centered around eating at Indian restaurants. It was our tradition. When I first got pregnant, I ate at my favorite restaurant, Rangoli, after all of my prenatal appointments. And when we were in Norway the summer of 2004 (when I was pregnant) we sought out Indian food there. We just love it.

However....when it comes to making curry I'm not the greatest. I try so, so hard. It's always edible, just not as authentic. What can I do?



I bought a great book on clearance at Borders back in 2002 (in the midst of dating my husband) with hopes of becoming great at making Indian food. Mostly I make one or two recipes because they are easy and I usually have all the ingredients on had.

(Locals--I just found out about a new spice store up in Salt Lake City run by an Indian man. I'm going to check it out and take pictures. The word from my Aunt Robin is that they are fresh in bulk. Be still my heart.)



Anyway, I'm making Balti Butter Chicken tonight. I'm salivating at the thought. It's one of the things my kids will actually eat these days. The little bums.

I make a few changes to the recipe (you can find it here). I like to puree the ingredients in my food processor (minus the onions) and pour it over frozen chicken breasts.



I let it marinate all day as the chicken thaws. The chicken gets very tender this way. (And I'm too scatterbrained to think ahead and thaw the chicken the day before.)



Sometime I'll get around to taking "after" pictures. But for now, just imagine it.

We like to make Naan, too. This is a very simple rendition of the recipe from The Joy of Cooking. Since we started making it on our baking stone, it's been exponentially better.



You can find the recipe for the Naan here.

Here's our menu:

Balti Butter Chicken (I cut the amount of butter used in half)
Saffron rice (our recipe is similar)
Curried Lentils (this is the same as my recipe, except I don't add yogurt)
Naan

And for dessert, if I could, we'd have Chai Cake with Honey Ginger Cream. We'll have to settle for scraping the hoar frost off the leftover ice cream in the freezer.

Or you could try one of these:

Non-Fat Mango Frozen Yogurt
Cardamom and Saffron Ice Cream from Tartelette

*I highly recommend the curry powders from Penzey's. They are really, really good. I have Rogan Josh and the Garam Masala.

Ham, Pear, and Brie Panini with Balsamic Glaze

Let's talk leftover ham.

I'm always late posting these things...I'm sure you've all eaten your leftover Easter ham. I stuck mine in the freezer because we had so much of it. And then my mom gave me her leftovers, too.

We were at Aunt Robbie's a few weeks ago and we made the best panini with leftover ham.

I saw something similar in a magazine or on a blog somewhere. (Forgive me for not remembering where--if it was your blog, say so and I'll credit you!)



Man it was good.

We used ciabatta, thin slices of ripe pear, slices of brie (rind on or off, it doesn't matter), thick sliced ham (you could use good quality deli ham), and finally, Roland Balsamic Glaze.



We agreed we could drink this stuff. It's that good. You can make your own by placing balsamic vinegar in a pan and letting it reduce by half, or until syrupy.

Let me reiterate (for my husband) that I would love, love, love to own my own panini press. And since there is a certain holiday coming in a few weeks on May 10th...I'd love one. (You know, since I didn't get one for Valentine's Day. I think I got Utah license plates instead...)

BBQ Baked Beans

This is another recipe I've been meaning to post for a very long time--like since last July. But I have a good reason why. She's almost 9 months old. :)



Baked beans are one of my favorite BBQ foods. There are a lot of people in my family who know how to make good baked beans, but I like this recipe from The Best Recipe: American Classics. It will knock your socks off. I've adapted it for use in a slow cooker. (Oven directions can be found at the bottom of this post.)

You'll notice that the recipe calls for one cup of strong coffee.



I don't drink coffee, so I don't usually buy it either. All I had on hand was a small bottle of Sanka. (I know, I know.) I used it and it was fine. I do think real coffee is going to give you a better tasting baked bean. So use it if you have it. If you want to leave it out, just use more water.

The other thing to notice is that the recipe uses dry beans rather than canned.



Might I plead with you to try this? I always try to use dry beans when I can. I think it makes a huge difference. And if you use a slow cooker, it takes all the guess work out of it. And it's easy.

BBQ Baked Beans
adapted from The Best Recipe: American Classics

Note: They suggest Bulls-Eye BBQ sauce, if you use a different brand, you will have to adjust the level of sugar and hot sauce.

1/4 pound bacon, diced
1 medium onion, diced
4 medium garlic cloves, minced
1 lb. dried navy beans, washed and picked over to remove debris or dark-colored beans
1 cup strong black coffee
1/4 cup dark brown sugar
1 tablespoon molasses
1 1/2 tablespoons prepared brown mustard (they suggest Gulden's and so do I)
1/2 cup plus 1 tablespoon barbecue sauce, preferably Bulls-Eye
1/2 tsp. hot pepper sauce, such as Tabasco
Salt
Ground black pepper

Heat a skillet over medium-high heat.



Add the bacon and cook until lightly browned and most of the fat has rendered. Stir in the onion. Cook for about 8 minutes, or until the onion is tender. Add the garlic and cook until fragrant. Remove from heat.



In a bowl, stir together the coffee, dark brown sugar, molasses, mustard, barbecue sauce, and Tabasco sauce. Add the onions, bacon and garlic.

Place the rinsed beans and the other ingredients in a slow cooker. Add enough water to cover by about two inches. (This is about 5-6 cups, more or less. You may need to add more later.) Turn slow cooker on to low for 8 hours, or high for 4-5 hours.

*Check periodically to make sure there is enough water--especially if you cook it on high. Be advised that removing the lid adds cooking time, so don't do it unless you need to add more water. The beans shouldn't be too soupy near the end of the cooking time, but you don't want the slow cooker to go dry either.

Add the last tablespoon of barbecue sauce and season with salt and pepper before serving.

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Oven Directions:

If you don't want to make these in a slow cooker, you can do it in a Dutch oven on the stove and move it to the oven.

Use 8 cups of water.

Bake for 4 hours at 300 degrees with the lid on. Remove lid and bake for another 1 to 1 1/2 hours. Add the BBQ sauce and salt and pepper.

Blood Orange Sherbet

I've lost count of how many sherbet recipes I've adapted from the original Cooks' Illustrated recipe. It's such a great recipe. I hope you enjoyed Friday's Cantaloupe recipe from Amanda. My husband was drooling over it.

I actually made this sherbet back when blood oranges were first appearing in the stores. I'm finally getting around to posting a bunch of recipes I've had sitting in my "draft" folder. So, forgive me for another sherbet post!



Blood oranges are one of the most stunning fruits.



I've never bought any before this year. I have no idea why. They've been everywhere and now they are disappearing as the season ends.



I have two left in my fridge and I've been trying to decide how to use them. I've already made a ricotta cheesecake with blood orange curd, sherbet, salad, cookies, etc., etc. I even watched my husband peel one and eat it section by section, the purple juice squirting with each bite.



I'm sad to see them go. I want more of this sherbet. It was so refreshing.



The thing that gave this recipe and extra punch was the zest.



I like to use the technique of rubbing the sugar and zest together until it's sandy and wet. That's a Cooks' Illustrated tip I learned back when I first started making their recipe for Glazed Lemon Cookies (p.s. it's a how-to post). It really gives you a bang for your buck. I don't think the recipe for this sherbet actually gives this direction (I can't find my magazine at the moment). The recipe can be made entirely in a food processor, I just didn't make it that way for this.



Blood Orange Sherbet
adapted from Cooks' Illustrated

1 tbsp. grated zest
1 cup (7 oz) sugar
1/8 tsp. salt
2 cups freshly squeezed blood orange juice (about 8 blood oranges)
4 tbsp. freshly squeezed lemon juice (about 1 lemon)
2 tsp. vodka or triple sec
2/3 cup heavy cream

Place the zest and sugar in a large bowl.



Rub the zest and sugar together with your fingers until sandy and wet. Whisk in the salt, orange juice, lemon juice, and vodka. Strain through a fine mesh sieve. (Unless you like the zest to remain in there, but the texture won't be as smooth.)

Chill the mixture until very cold, about two or three hours. (45 min. in the freezer works, but don't let it freeze or get icy. It won't incorporate into the cream.)

In a separate, large mixing bowl, whisk the heavy cream until soft peaks form. Slowly drizzle the orange juice against the side of the bowl while whisking.

Turn ice cream maker on and pour the sherbet base through the feed hole. Churn until thick. Transfer to an airtight container and let harden for a few hours until serving. Keeps well for 1 week. (It will get icier the longer it sits, but the flavor won't suffer much.)

Note: You don't have to use the vodka, but the texture won't be the same and you will have to let the sherbet soften a bit before scooping.

Makes 1 quart.

Rootbeer Cookies

This recipe has taken over the world! Well, not really, but it could. I've seen a whole bunch of people post their rootbeer cookies on their blogs. It's so much fun for me to see my recipe being made by other folks.

I know I posted this over at Make and Takes, but I wanted to post it over here, too, so I can have it on hand when I don't feel like wading through my recipe binders.

I posted this recipe awhile back (like in 2006 when I first started blogging) sans photos. That was back in the days when I didn't have a fancy camera. I thought I'd post a how-to because I already took the pictures, why not? (And there's another reason to be disclosed at a later date...it's something I've been working on for a few years. Don't worry, it won't be too much longer and you'll know what I am talking about.)

Okay, I'll be honest. Not everyone likes these. It takes a very special person with a very special appreciation. I am one of those people, as are several of my close friends (that's you--Liz and Laura), my sisters, and my husband's cousins.

Let me just say this: Don't knock it 'til you try it.





Also, Linda, our friend and expert on Watkins products e-mailed me to say you CAN get rootbeer extract from Watkins online. Hooray! I'm going to order mine. If you want to order some, too, head over to Linda's website and use the product number 21600.

Without further ado, I give you the picturesque tour of the making of rootbeer cookies.

Rootbeer Cookies

1 cup unsalted butter
2 cups dark brown sugar
2 eggs
2 tsp. rootbeer extract
3 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1/4 cup water (optional--only use if dough is too dry)

Rootbeer frosting (recipe below)



Cream butter and dark brown sugar until very light and fluffy.



Add the eggs one at a time, beating well after each addition. Add the rootbeer extract.



Whisk dry ingredients together. Add a little at a time to the creamed mixture. Add the water only if the dough is too dry.



It should be sticky like this:



Chill for at least an hour. Roll into small balls (about 1" diameter). Or if you're like me, maybe you want to use a small ice cream scoop because it's easy.



Place them far enough apart so they can spread without touching each other.



Whether you roll them or scoop them, flatten the tops a bit before you bake them if you like the cookies to be flatter. If not, it's fine. They are good a little thicker, too.



Bake at 350 degrees for 6-8 minutes, rotating cookie sheet halfway through.




Rootbeer Frosting:

1 cup butter
3 cups powdered sugar
2 tsp. rootbeer extract
a few tablespoons hot water

Beat butter on high with an electric mixer until it is fluffy. Add a little powdered sugar and the rootbeer extract. Beat until smooth. Add remaining powdered sugar alternately with a little hot water until a nice spreading consistency has been reached.

Frost the cooled cookies and let stand for the frosting to set up. (It should dry a bit on the top.)



Click here for a printable version of this recipe.



Note: If you don't like rootbeer, leave out the extract. They are a great base for chocolate chip cookies and leave room for more varieties. We like to add maple flavoring and pecans. Recently I posted a recipe using the cookie dough sans RB extract with hazelnuts and toffee bars. I've also done white chocolate, bittersweet, and dried cherries--with and without nuts. Dried apricots and cranberries would be good, too. Or leave 'em plain. The choice is yours.

Pizza with Goat Cheese, Caramelized Onions, Leeks, and Fresh Herbs

Remember when I posted a recipe last summer for a Leek-Goat Cheese Tart? My new favorite pizza is a take on it. I went a step further and caramelized the onions and leeks. OH MY. We've eaten this quite a few times over the last few weeks. I simply cannot get enough. We also grated a bit of Pecorino Romano on top for good measure.

The only thing missing was a little bacon. But really, I want it with prosciutto--but only if it's the good stuff.

On another note....let's talk about pizza/baking stones.

We've been making pizza several times a month lately. I'm getting better and better at the crust with all this practice. My one complaint has been that it doesn't crisp up enough for me.



Typically I use a large, rectangular metal baking sheet that I've lightly sprinkled with cornmeal. One recipe of dough is enough for two of these full-size baking sheets.

My old pizza stone was inadvertently left behind in my apartment in NY. (I hope the new tenant is enjoying it.) I recently acquired a new pizza stone and have decided to start using it. I know that this is the only answer to a perfectly baked crust.


My first attempt at using the baking stone worked perfectly. The crust was crisp and chewy. Just like we like it. The crust keeps getting better as I use the stone more.

A lot of people own baking/pizza stones. But how many actually use them? Do you have one? Do you use it? Hate it or love it?

I admit that I didn't use my old one very often. Mostly I just kept it in my oven to keep the temperature even. (FYI--they work great for that.)

Basic research about baking stones led me to believe that the only way to familiarize myself with how to use a baking stone is to just start using it.

Here are some tips for those of you, who like me, are just getting started or are trying to get up the courage--

*Buy a good quality stone. A good one will run between $25 and $50. The stone from King Arthur Flour received the top rating from Cooks' Illustrated. (There are also cheaper alternatives out there, like going to the hardware store and buying large tiles. Do the research first, I'm not sure I can offer expert advice on which to buy.)

*Preheat the stone before you put the pizza on it. (Trust me on this. Seriously.)

Note: If you are baking a frozen pizza, don't preheat the stone or it might crack.

*Use a pizza peel. I think is the ideal thing to transfer the pizza to the preheated stone.

*Cornmeal is your best friend. Dust both the peel and the baking stone with cornmeal. It helps you slide the dough easily off the peel onto the baking stone and it helps you get it back off the stone.

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What can you use it for besides pizza?

*Naan--I made naan on mine and it was AWESOME. (You know, because I don't have a tandoor.)

*Pita bread (watch for a recipe to come soon)

*Artisan bread

*Cookies (I haven't done it, but some people swear by it.)

*Croissants, biscuits, rolls, scones, etc.

*Chicken nuggets, fish sticks, etc. (haven't tried it, we never buy these items)

*I even read that some people use it cook meat on. Thoughts?

Anything I'm missing? Tell me what you think about baking stones. Yay or don't bother?

Cantaloupe Sherbet by Guest Amanda Waddell

I love connecting with readers. Amanda left a comment a few weeks ago about adapting a recipe for sherbet using cantaloupe. I asked her if she'd share her lovely picture and recipe with you. Yay! She agreed. Thanks, Amanda! (Now if only I wasn't allergic to melon...sniff, sniff.)



This sherbet, adapted from Lindsey’s Strawberry Sherbet recipe, practically screams summer. Delicately flavored, it turned out to be a delicious way to use up an overripe cantaloupe I had on hand, but I imagine it would also be equally wonderful with honeydew, papaya, or any combination of those. We’ve been enjoying it several ways: served atop sugar cookies; as a smoothie, blended with bananas and strawberries; and on its own, simple and sweet.

Cantaloupe Sherbet
adapted from Cooks' Illustrated

1 very ripe cantaloupe, cut into cubes (about 4 cups)
1/2 cup vanilla sugar*
2 teaspoons lime zest
2 tablespoons fresh lime juice
1/8 tsp. salt
2 tablespoons vodka
1 cup heavy cream

In a food processor, puree cantaloupe until smooth (you may need to do this in batches if you have a small processor). Remove 1/2 cup of the cantaloupe puree and add it to a saucepan with vanilla sugar, lime zest and juice, and salt. Cook the mixture over medium heat until the sugar dissolves. Remove from heat, add vodka, and return mixture in the food processor. Give it one more quick whirl to combine everything, then refrigerate mixture until thoroughly chilled.

When the cantaloupe puree is cold, using a whisk, whip the heavy cream in a separate bowl until soft peaks form. While whisking constantly, add the puree to the cream in a slow, steady stream against the side of the bowl.

Immediately start ice cream machine and pour the puree/cream mixture through the feed hole. Churn until the sherbet has the texture of soft-serve ice cream.

Transfer to a plastic container and press plastic wrap onto the surface of the sherbet. Freeze until firm, about three hours. Serve.

Makes about 1 quart.

*Vanilla sugar is simply sugar infused with vanilla beans. To make it, place 1 cup or more of granulated sugar into a container, layer some cut vanilla bean pieces on top (it’s okay if you’ve already removed the seeds for another use), then layer another cup of sugar on top. Shake it up every couple of days or so, and after about a week, you will have a lovely fragranced sugar, which you can keep adding plain sugar to as you use. Vanilla sugar is great is almost any baking recipes, and also makes a great gift! If you don’t have vanilla sugar on hand, regular granulated sugar is perfectly fine.

Blackberry Tartlets with Elderflower Ice Cream

There was a recipe back in a 2001 issue of Martha Stewart Living that paired elderflower ice cream with blackberry tartlets. I stole the idea and made it my own way. I can't even find the link to the original recipe or the issue it was in. So you'll have to take my word for it. :)



The original tartlets had a filling that was more like a blackberry fool (berries+sugar+whipped cream). That seemed a bit too rich (wink, wink) to be served with a scoop of ice cream. I went with an old-fashioned fruit and crumb tart/pie. (I don't like pies so much, but tarts are fine for some reason.)

Blackberries have been on sale in every store over the last few weeks, so I snagged a bunch and froze the extra for later cravings.

The elderflower ice cream is so delicious and perfect for Spring.


(above image via flickr.com)

If you don't like floral flavored desserts, then just omit the cordial from the recipe and add vanilla extract. We buy the concentrate from IKEA because it's a wallet-friendly price and pretty darn good. But you can get it in specialty stores, too.

Blackberry Tartlets
This recipe makes four small tarts, but you can also make 1 large tart

Filling:
3 cups blackberries (if using frozen, don't thaw)
1/2 cup sugar
2 Tbsp. tapioca starch (or corn starch)
juice of 1/2 lemon
pinch salt

Mix the sugar, tapioca starch and salt together in a large bowl. Add the berries. Lightly toss to coat the berries. (Don't worry if you have a little bit of "paste" at the bottom of the bowl.) Set aside until ready to assemble the tartlets.

Crumb topping:

1/2 cup flour
1/2 cup light brown sugar
1/2 cup chopped pecans
1/4 cup butter, melted

Use your hands or a fork to mix together the flour, brown sugar, and pecans. Stir in the melted butter with a fork or small spatula until all the dry ingredients are moist. Set aside until ready to use.

Pie Crust:
1/2 cup vegetable shortening (it doesn't matter if it's plain or butter-flavored)
1 cup all-purpose flour, divided, plus more for rolling
1 tsp. sugar
1/2 tsp. salt
zest of 1 lemon
ice water

Whisk together 1/2 cup of the flour, the sugar, salt and lemon zest. Add the vegetable shortening. Mix together until a paste forms. Add the remaining 1/2 cup flour and gently mix it using a chopping motion. (Think--cutting fat into flour in reverse.) It should look shaggy.

Add the ice water a teaspoon at a time until a soft dough comes together.

Turn the dough out onto a generously floured, clean, flat surface. Push dough together and then divide it into four pieces. Roll each piece out so that it fits the tartlet pans/dishes. Transfer the dough to the tartlet pans and push the dough into the corners and crevices; patching with extra pieces of dough and using a little water as the glue. Trim off the excess dough from the top and smooth the edges. Repeat with remaining dough and pans. Set aside until ready to fill.

Assembly and baking:

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Place the tart pans on the baking sheet. Divide the berries between the pans--make sure to divide up and include any of the sugar/tapioca paste. Sprinkle each tartlet with an even amount of the crumb topping.

Bake the tartlets for about 25 minutes, or until the juices are bubbling. (The time will be more of less depending on if the berries were frozen or fresh.)

Let cool slightly before serving. Serve with a scoop of elderflower ice cream.



Elderflower Ice Cream

2 cups whole milk
2/3 cup granulated sugar
4 egg yolks
pinch of salt
2 cups heavy cream, cold
1/2 cup elderberry flower cordial drink concentrate

Heat the milk in a pan until steaming. Whisk the yolks, sugar, and salt until thick. Add a little of the hot milk and whisk well. (This will help keep the eggs from curdling.) Then add the rest of the hot milk, a little at a time, while whisking. Place the liquid in the pan and cook over medium heat until the custard thickens and reaches a temperature of at least 160 degrees F, but no more than 170 degrees F. (You may be able to go to 180 F, but it might curdle!)

Strain through a fine mesh sieve into a clean bowl. Add the cold cream and the elderflower cordial. Cover with plastic wrap and chill until very cold.

Churn in an ice cream maker according to manufacturer directions.

Makes about 1 quart.

TWD: Four Star Chocolate Bread Pudding

{Lauren of Upper East Side Chronicle chose the recipe for this week. Please visit her blog for the recipe.}

Bread pudding is such an adult dessert. I never appreciated it until I was a grown up. In fact, the first time I enjoyed it was at my wedding dinner at my favorite (and now closed) restaurant in Sturbridge, MA. It was sooo good. I've never been able to duplicate it.



You should be seeing pictures of Chocolate Bread Pudding. Don't worry--there's plenty of chocolate in it, I just couldn't bring myself to make a chocolate custard. Sorry. I just didn't think it would be as appetizing--you know, a big pan of brown goo. I wanted big pockets of dried cherries and melted chocolate. That's precisely what I got.



I made homemade white bread with lots of eggs and let it dry out. I was a little worried that it wouldn't work and would turn to mush, but it was perfect.

As I thought about this recipe, I decided that I really wanted to try a portion of the recipe with caramelized pears. So I reserved a bit of everything and caramelized a pear cut into chunks.



Then they were ready to go into the oven. I've never used a water bath for my bread pudding before, but I will do it from now on. I think it prevented the pudding from being raw in the middle and dry at the edges.



When I pulled it out of the oven, I was very happy with the result.



I made some whipped cream (with sour cream added), dolloped some on the top and I shared it with my kids for lunch yesterday.



As always, Dorie came through. This is a good recipe. I hope you'll try it. You can get it here. And the blogroll for the TWD bakers can be found here.

Happy Tuesday everyone!

Cake Slice Bakers: Chai Cake with Honey-Ginger Cream

There are practically no words to describe how good this cake is. It's that good.



This cake...oh, this cake. When we voted on which cake to make for April, I was so happy my fellow bakers chose this one. I hurried and made it as soon as I could.



I used Twinings and there were plenty of tea bags left to make another cake (which I did) and even another (which I will). If I drank tea, I'd drink Chai each and every day.



Man it was good in this cake.



To add to the chai tea flavor, the recipe calls for adding my favorite spice of all--cardamom and some cinnamon. I might go heavier on the cardamom next time.

Neither of my two cakes rose up very much. With the first cake, each layer sank horribly in the middle. It was so moist and delicious that we didn't care. But I didn't take any pics because it wasn't so pretty.

The second attempt was better. The cake layers still sank a bit in the middle and it was drier. I ended up brushing the layers with a simple syrup. (That was probably a mistake even though it did make it moist.)

Anyway, I'm going to make it again and try to adjust the recipe for altitude. I know that's why it was dry and didn't rise up so much. The recipe uses a huge amount of baking powder. I just need to keep trying. :)



The frosting makes the cake. It's made in the food processor and whipped to creamy perfection. We ate the extra frosting with blackberries. And it made me think that I need to make a Honey-Ginger Ice Cream to go with blackberries.



Check out the Cake Slice Bakers blogroll to see all the other lovely cakes.

Oh? You want the recipe? Click here.