Posted on 13. May, 2008 by Administrator.
“Nawab” means king in Urdu and Hindi. This dish is for a true celebration and a festive dinner meal fit for a king. It takes a bit of work and preparation time but it is well worth the effort. This sure is a crowd pleaser! A 3 pound leg of lamb will serve approx 6 to 8 people! Serve this with rice pilaf and raita.
1 pound fresh spinach, chopped Â½ lb button mushrooms, chopped
1 cup almonds, chopped
Â¼ cup cranberries, dried
1 cup fresh cilantro, chopped
1 tablespoon garam masala
Salt to taste
3 Â½ pounds leg of lamb, trimmed of visible fat, de-boned and butterflied
Â¼ cup malt vinegar
2 tablespoons vegetable oil
1 teaspoon dark chili powder
1 cup sour cream
1 medium onion, minced
1 tablespoon garlic, minced
2 tablespoons melted honey, plus extra for drizzle
1 teaspoon clarified butter
1 tablespoon ground coriander
1 teaspoon ground cumin
Â½ teaspoon white pepper powder
Mix together the chopped spinach, mushroom, almonds, cranberries, cilantro and garam masala.Make 2-inch long, deep cuts, each about 2 inches apart, over the entire outside surface of the leg of lamb.
In a bowl, mix together the malt vinegar, oil, salt and chili powder and rub well over both sides of the meat, making sure you work it into all the cut sections. Spread the spinach mixture on the entire inside surface. Then roll the lamb into a log. Tie the roll with a kitchen twine crosswise and lengthwise to secure it.
Mix together the sour cream, onion, garlic, honey, clarified butter, coriander, cumin, and pepper and rub well over the outside surface of the meat. Cover with plastic wrap and marinate in the refrigerator at 6 to 8 hours.
Preheat the oven to 400Â° F
Transfer the lamb to an oven proof dish, along with its marinade and roast for 30 to 40 minutes. Reduce the heat to 300Â° F and cook until the lamb is golden brown and tender, about 15 to 20 minutes. Remove the string from the roast, cut the lamb into 1-inch slices and serve hot, drizzled with honey.
Posted on 13. May, 2008 by Administrator.
Hot Summer Grilling Ideas and Tips
One thing is hot this season is skewers. A lot of chefs and home cooks are giving the skewer a sophisticated makeover.
Whether it’s a spicy chicken with chillies, sweet scallops with peppers or fragrant lamb with preserved lemon one ting is for sure there will be no cutlery is necessary.
Tips and ideas when cooking with skewers:
When using wooden skewer, make sure you soak them before you cook.
Skewers can be done ahead of time: simply marinate overnight
Experiment with different mediums such as rosemary or lemon grass to skewer meats or vegetables
Create a colorful contrast and flavor by adding cherry tomatoes, peppers or mushrooms between layers of meat
Create a grilled dessert by skewering pieces of your favorite fruit
“Double up” use 2 skewers so that it is easy to cook and the meat will not roll over when flipping.
Do not have a grill a cast iron char grills with handles which fit over two burners is perfect for those crosshatch lines on grilled meat, seafood and veggies.
Above images clockwise
Green Chili and Thai Basil Marinade
Chicken Tikka Skewers
Lemon and Sage Chicken Skewers
Cheese and Vegetable Skewers
Posted on 12. Apr, 2008 by Administrator.
Join Honarary Lead Chef Vikas Khanna from New York City
and Chicago’s Top Chefs
Featuring Master Sommelier Alpna Singh (Host of Check. Please!)
Tantalize all your senses with culinary samplings from Chicago’s hottest restaurants and tastes of fine wine from around the globe. Stir your soul with the sounds of live entertainment from singer Greta Pope, Enjoy a whiskey tasting with your dessert and bid on exciting live and silent auction prizes.
Touch the world with your commitment to ending violence.
Thursday, April 17, 2008
River East Art Center
435 East Illinois Street, Chicago, IL 60611
Watch Past events organized by cooking for life
Posted on 24. Mar, 2008 by Administrator.
There is no single right way to cook any Indian dishes, nor is there a single proper way to serve an Indian meal. The Indian recipes can be made using a variety of techniques – experimentation and practice are the keys to success!
Spices are to Indian cooking what basic stocks, sauces and dressings are to the Western cooking.The exotic spices add warmth, pungency, heat, and subtlety to dishes. Cooks are judged on their skills in blending seeds, powders and pastes. Adventurous chefs may juggle a dozen or more spices in one dish, but most good Indian home cooks do just fine with around six mainstays, although you may want to keep other spices handy for adding extra flavor dimensions to particular dishes.
* Chilli powder
* Cumin seeds
* Garam masala
* Coriander powder
* Turmeric powder
* Black peppercorns
* Cinnamon sticks
* Coriander seeds
* Fennel seeds
* Fenugreek seeds
* Nigella seeds
* Nutmeg and mace
* Dried red chillies
Buying and storing spices
Spices are at their best when used within three months of purchase. To ensure maximum freshness, buy whole spices rather than powders, and grind only what you need. Buy spices from an ethnic grocer rather than a supermarket. Prices are surprisingly low and quality is top-notch. Store whole spices in tightly lidded jars or in the freezer.
Cooking with spices
Toasting whole spices before grinding them intensifies the flavors. To toast, or dry-fry, heat a griddle over a moderate heat, add the spices, and shake the pan until you catch a warm, nutty aroma – it doesn’t take long, about 30 seconds. Similarly, dropping whole spices into a spoon of hot oil also releases essential oils – ‘Tadka’
Posted on 13. Feb, 2008 by Administrator.
There should not be any excuse for letting a drop of good wine go to waste!
We all love a good bottle of wine! Youâ€™ve just had dinner with your significant other, and the half-finished bottle of wine remains on the table. Itâ€™s late, and you both have work in the morning, so youâ€™re not thrilled with the idea of polishing it off right away.
But itâ€™s a good wine, and cost a lot more than the bargain bin selections at the local wine shop. So how to ensure that the aroma, taste and character of the wine remain consistent for days â€“ or even weeks â€“ after opening?
There are several options these days to keep your wine fresh after itâ€™s first opened, from high-tech preservation systems to simple tricks. â€œIf youâ€™ll be finishing the bottle in a day or two, simply re-cork it and refrigerate it and youâ€™re good to go. In fact, aerating wine can actually improve the flavor after a couple of days.â€
But if youâ€™d rather save the remaining wine for weekend entertaining or beyond, here are a few things to know:
Re-pressurizing the bottle is a must. There are several ways to do this. Manual pumps that stick through the cork like a syringe will suck out the oxygen and create a vacuum inside the bottle â€“ necessary to stop oxidation. Simply pump until you feel significant resistance, and youâ€™re done.
Automatic vacuum preservers take out the guesswork. These high-tech devices cost anywhere from $30 to $100. Just press a button, and in just a few seconds theyâ€™ll remove the excess air in the bottle before inserting a wine stopper, creating a vacuum that will preserve the bottle for as long as 14 days more than simple re-corking.
Insert a wine preservative. Just point the straw into the bottle, spray a couple of blasts and re-cork. Comprised of a safe, odorless and colorless mix of inert gasses, usually Nitrogen and Argon, these preservatives create a barrier between the wine and the air remaining in the bottle.
Go pro. A new breed of restaurant-quality wine-preserving systems are trickling down to the consumer market. These systems allow upright display, on-tap-style dispensing and Argon gas preservation of three to eight bottles, so thereâ€™s always a variety of choices on-hand and ready to serve. Wine Saver Pro offers a classy looking, chrome and black, five-bottle model for around $1,000 and a three-bottle version for $800.
These above tips were taken in conversation with a wine expert and a good friend Dan Soskin, founder of PINOT , the wine accessories superstore in Philadelphiaâ€™s historic district. A must see!
Also visit an interesting site www.indianwine.com