Spinach Tahiri: A One Pot Dish

Serves 8

Procedure

1. Place the cilantro, spinach and 1 cup of cold water in a blender and blend until very smooth. Place the puree in a fine sieve and squeeze as much water out of it as you can. Keep in the sieve over a bowl in the refrigerator until needed.

2. Melt butter in a sauce pan. Add the onions and saute' for 6 minutes or until transparent.

3. Add the ginger and garlic and saute' for 1 minute. Add the curry, star anise and the cinnamon. Saute' for 1 minute.

4. Add the rice and saute' for 2 more minutes. Add the water, salt, pepper and tomatoes. Bring to a boil. Cover and lower heat to a simmer. Simmer for 20 minutes. Remove from heat. Let the pan rest for 5 minutes. Remove cover and fluff the rice with a fork. Stir in the puree, the peas and the garam masala and Serve.

Ingredients

1 tablespoon chopped cilantro
12 ounce fresh baby spinach, washed
12 ounces frozen petite peas, cooked in boiling salted water for 5 minutes
4 tablespoons butter
1 cup diced onions
2 teaspoons garlic
2 teaspoons ginger
1 tablespoon Keralan Curry
2 pieces star anise
2 cinnamon sticks
2 cups white basmati rice
½ cup diced fresh tomatoes
3 ½ cups water
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon Kashmiri Garam Masala

Flavorful Roasted Leg of Lamb with Gremolata Sauce

Serves 6 to 8

Procedure

1. In a heavy bottom pan over medium flame, heat about 2 tablespoons olive oil; add shallot, cook until softened and translucent. Stir in garlic, rosemary, thyme, zest of 1/2 a lemon, zest of 1/2 an orange, and anchovy paste; continue cooking, about 5 minutes more. Remove from heat and cool completely.

2. Remove the netting from the leg of lamb and place fat side down on a cutting board. Using your fingers, gently separate the muscles and flatten out. Trim excess fat and connective tissues with a sharp knife. Season the lamb with black pepper, salt, and Garam masala. Rub half of the cooled shallot mixture all over the meat, massaging it in.

3. Roll the lamb into a compact, tight roast and tie with butcher’s string. Season the outside of the roast with salt and pepper; rub with remaining shallot mixture.

4. Preheat oven to 275 degrees F. Roast the lamb, fat side up, on a rack set over a rimmed baking sheet until an instant read thermometer inserted into the center registers 125 - 130 degrees F, for medium-rare. It took our roast about 2 hours. Remove from oven and allow to rest for about 30 minutes. Meanwhile, raise oven temperature to 500 degrees F. Put the lamb back into the oven to crisp and brown the outside, about 10 minutes.

5. Make the gremolata: In the bowl of a food processor, add remaining lemon & orange zests, lemon & orange juices, parsley, mint, and pine nuts. Pulse until mixture is finely chopped. Stir in enough olive oil to create a loose pesto-like consistency. Season with salt and pepper. Remove to a serving dish and set aside.

6. After browning, allow roast to rest for a few minutes before removing the butcher’s string, carving, and serving with the gremolata.

Ingredients

1 medium shallot, minced

3 medium cloves garlic, minced

1 tablespoon finely chopped rosemary

1 teaspoon Garam masala

2 teaspoon sea salt

2 teaspoon freshly ground black pepper

1 tablespoon finely chopped thyme

Zest and juice of 1 lemon, divided use

Zest of and juice of 1 orange, divided use

2 teaspoons anchovy paste

1 Boneless Leg of Lamb, 5-6 pounds

1 cup chopped flat-leaf parsley

1 cup chopped fresh mint

1/2 cup pine nuts (or bread crumbs)

Anjeer Khajoor Barfi (Fig & Date Bars)

Serves 10

Procedure

1. Soak the dry figs and dates, separately, in hot water, just to cover the dried fruit for 15~20. Drain the water and grind them to a smooth paste adding a tablespoon of water.

2. Melt ghee and oil in a heavy bottom pan, and add the figs and date puree and cook on medium heat low, stirring frequently, until the mixture dries out about 15 minutes.

3. Stir in the nuts and the cardamom and mix well to combine the mixture well.

4. Continue to cook the barfi, on medium low heat, stirring frequently, for another 10 minutes or until the mixture starts to leave the sides of the pan.

5. Remove the mixture into a greased plate or tin and press down to form the barfi.

6. Set aside to cool. Cut into squares or diamonds when completely cooled.

Ingredients

1 cup (about 15) Dry Figs, chopped

1 cup (about 18) Dates, pitted and chopped

3 tbsp almonds, finely chopped

2 tbsp plain cashews, finely chopped

2 tbsp unsalted pistachios, finely chopped

3 cardomom pods, seeds removed and crushed fine.

1 tsp ghee + 1 tbsp sunflower oil

Curried Deviled Eggs

Serves 6 - 8

Procedure

1. Pour cold water into a pot and bring it up to a boil.
2. Once boiling, add the eggs and cook for 12 minutes.
3. Remove eggs from the pot and shock under cold water.
4. Peel the eggs and cut lengthwise.
5. Remove the yolks and place into a bowl.
6. Combine the mayonnaise, Dijon mustard, Tabasco, salt, and curry powder with the egg yolks and mix well.

Ingredients

6 or 8 Eggs
¼ cup Mayonnaise
1 tsp. Dijon Mustard
¼ tsp. Tabasco Sauce
¼ tsp. Salt
1 tsp. Keralan Curry

Prosciutto Salmon with Cardamom and Maple Syrup

Ingredients:

4 fillets of salmon about 5 ounces each, skin brown flesh and bones removed

1 teaspoon ground cardamom

½ teaspoon ground coriander seeds

½ teaspoon ground black pepper

¼ teaspoon salt

4 large, thinly slice prosciutto di Parma

2 tablespoons of maple syrup

1 teaspoon soy sauce

1 teaspoon Dijon mustard

2 tablespoons butter

Procedure:

1. Combine cardamom, coriander, pepper, salt in a small bowl. Season salmon with this mixture.

2. Wrap each salmon fillet with prosciutto. Combine the maple syrup, soy sauce, Dijon mustard in a small bowl. Heat the butter in a sauté pan, which can be put in the oven.

3. Cook the salmon a minute or so on each side. Brush each fish with the maple syrup mixture, using all of it.

4. Place in a preheated 350 degree oven for 5 to 10 minutes or until the salmon is just cooked. Serve hot with any juices that have accumulated in the pan.

Saffron Quinoa

Ingredients:

3 cups quinoa

4 cups water

2 tsp sea salt

¼ cup olive oil

¼ tsp ground saffron

½ tsp Kashmiri Garam Masala

Procedure:

1. Wash the quinoa by placing it in a fine mesh colander and rinsing thoroughly.

2. To cook the quinoa in a rice cooker: place all the ingredients in the rice cooker bowl. Use a long-handled wooden spoon to stir gently for 1 minute to dissolve the salt. Cover, set the rice cooker timer to 30 minutes and switch on.

3. To cook the quinoa on the stovetop: Place all the ingredients in a large pot, stir gently for 1 minute to dissolve the salt, and bring to a boil. Reduce heat to low, cover, and cook for 30 minutes, without stirring. 

4. Fluff the cooked quinoa with a fork and serve as you would rice.

Apple Brown Betty

Ingredients:

4 slices of white bread, preferably slightly stale, cut int ½ inch cubes

2 apples, peeled, cored and cut into ½ inch cubes

1 teaspoon ground cinnamon

¼ cup raisins

1/3 cup light or dark brown sugar

2 tablespoons of apple cider or apple juice

5 tablespoons of butter, melted

Nonstick spray

Sweetened whipped cream for serving

Note: Cinnamon can be substituted with our Kashmiri Garam Masala

Procedure:

1. Preheat the oven to 350 degrees.

2. Combine the first 7 ingredients.

3. Line a half sheet pan with aluminum foil. Spay with nonstick spray. Spread the bread mixture evenly in the pan.

4. Bake for 1 hour or until the apples are cooked and the bread cube are lightly browned and starting to be a little bit crisp. Serve warm or at room temperature with the whipped cream.

Gratin of Butternut Squash and Creamed Spinach

Ingredients:

2 Butternut squashes, neck only, peeled and cut int ¼ inch rounds

1 tablespoon extra virgin olive oil

10 ounces baby spinach, washed stemmed, drained, but not dried

1 ½ cups heavy cream

¼ cup grated parmesan cheese

½ teaspoon freshly grated nutmeg

Salt and Pepper to taste

Procedure:

1. Coat the rounds of butternut squash with olive oil. 

2. Season with salt and pepper.  Arrange on a sheet pan in one layer. 

3. Place in a 425degree oven for ½ hour or until completely cooked. 

4. While the squash is cooking, prepare the spinach. In a large sauté pan, cook the spinach until just wilted. 

5. Drain and squeeze dry.  In the same pan, reduce the cream until very thick, add the spinach and nutmeg.  Season with salt and pepper.  Continue to cook until the mixture is almost thick enough to hold its shape. 

6. Let cool.  When the squash is cooked, raise the heat in the oven to 475degrees.

7.   Spoon the creamed spinach on the top of the squash, then top with the parmesan cheese. Place back in the oven and cook until the cheese is lightly brown and everything is very hot.  Serve hot.

Seared Tuna Steaks with Multi Colored Peppercorns

Ingredients:

4 tuna steaks about 5 ounces each

2 tablespoons crushed multi colored pepper corns, divided

1 teaspoon sesame seeds

½ teaspoon salt

2 tablespoons olive oil

2 tablespoons shallots, chopped

1 tablespoon green peppercorns in brine drained and crushed

¼ cup brandy

1 teaspoon soy sauce

1 teaspoon balsamic vinegar

1 teaspoon Dijon mustard

1 ½ cups heavy cream

Procedure:

1. Mix one tablespoon of the multicolored peppercorns, the salt and the sesame seeds. Coat both sides of the tuna steaks with this mixture.

2. Heat the olive oil in a sauté pan. When very hot, but not smoking, sear the steaks quickly about a minute on each side the salmon should be cooked very rare to medium rare.

3. Remove from the pan. Add the shallots, the remaining multicolored peppercorns and the green peppercorns. Cook until the shallots are soft over medium heat.

4. Add the brandy. Reduce until almost dry. Add the soy sauce, the vinegar and the mustard. Next add the cream and cook until the mixture reaches sauce consistency. Correct the seasoning with salt if necessary. Reheat the steaks slightly in the sauce. Serve the tuna with sauce.

Crema Catalana

Ingredients:

4 tbsp cornstarch

5 cup whole milk

1 slice lemon zest

1 slice orange zest

1 cinnamon stick

1 cup sugar

10 egg yolks

Additional sugar (Sugar in the Raw) to caramelize the top of each custard portion

Procedure:

1. Dissolve the cornstarch in an equal amount of cold water and reserve.  Place the milk, lemon and orange peels in addition to the cinnamon stick in a sauce pot and gradually bring to a simmer.

2. Whisk the sugar into the egg yolks and mix until the sugar is completely incorporated.  Gradually stir in the dissolved cornstarch along with approximately a quarter of the milk.

3. Gradually stir the egg yolk mixture into the rest of the milk off of the fire.  Return the custard mixture back to the fire, on medium-low heat, stirring continuously.

4. When the mixture begins to thicken to the point where it coats the back of the spoon, remove from the heat.  Immediately strain the custard through a sieve into a bowl set in an ice bath.

5. Stir the mixture over the ice for a few minutes before ladling into custard dishes and chill in the refrigerator.

6. To serve:  sprinkle each portion with a thin layer of sugar on top.  Take a blow torch to caramelize the surface. Garnish with berries or some other fruit to serve.

Empanadas di Carne

Ingredients:

For Filling:

2 tbsp extra virgin olive oil

2 lbs. ground beef

1 small onion finely chopped

2 cloves garlic, minced

Jalapeño pepper, minced

Salt to taste

Pepper to taste

2 tsp paprika

2 tsp cumin

3 tomatoes, de-seeded, cut small dice

2 tbsp cilantro, minced

2 tsp lime juice

For Dough:

1 ½ cup all-purpose flour

1 tsp salt

4 tbsp butter, cold, cut into small pieces

1 egg, lightly beaten

2 fl oz iced water

Procedure:

For Filling:

1. Heat the olive oil in a sauté pan over medium heat. Add the ground beef and brown over moderately high heat.

2. Stir in the onion and cook for about 2-3 minutes. Stir in the jalapeño, garlic paprika, and cumin. Cook, stirring, for about 5 minutes. Taste and season with salt, pepper.

3. Remove from heat and stir in remaining ingredients. Transfer to a bowl and allow mixture to cool completely before filling.

For Dough:

1. Combine flour and salt in a mixing bowl. Rub butter into flour until mixture resembles coarse crumbs, or lightly combine in a food processor. 

2. Add the eggs and water and gently work the mixture together until it forms into a ball. Cover dough with plastic wrap; refrigerate 1 hour or until firm. 

3. Roll out, cut, fill, form and cook as in making turnovers.

Gazpacho with Serrano Chilies

Ingredients:

Two large or three smaller ripe tomatoes cut into quarters

1 small clove of garlic

2 Tablespoons of light olive oil

1 Tablespoon of red wine vinegar

A generous pinch of coarse salt

A piece of baguette bread about an inch thick (omit if gluten sensitive)

Accompaniments:

1 Boiled egg chopped

Green pepper minced

Cucumber minced

Small fried croutons

Procedure:

1. In a blender, place the tomatoes, garlic, olive oil, red wine vinegar, bread, and salt. Blend until smooth. 

2. Refrigerate for a minimum of 2 hours and a maximum of 6.

3. Serve gazpacho in a bowl with the accompaniments on the side.

Brioche Bread Pudding

Ingredients:

2 Tbsp unsalted butter, softened

1 - 14 oz loaf brioche bread, cut or torn into 1 inch cubes

6 eggs

2 cups whole milk

2 cups heavy cream

1 cup granulated sugar

1 Tbsp vanilla extract

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cardamom (optional)

1/2 teaspoon salt

Powdered sugar for garnish

Procedure:

1. Preheat the oven to 350 degrees.

2. Use the butter to coat the bottom and sides of a 9x13 inch baking dish.

3. Scatter the bread cubes in the dish.

4. In a large bowl, whisk the eggs and add the milk, cream, sugar, vanilla, salt and spices.

5. Pour over the bread cubes and let stand for 30 mins.

6. Bake uncovered for about 45 mins (in the 9x13 baking dish) or until the custard is well puffed and set, but still soft in the center. The top and edges should be golden brown. Adjust the baking time for smaller dishes.

7. Sprinkle with powdered sugar and serve warm.

Guinness Lamb Stew

Ingredients:

3 tbsp olive oil

2 lbs lamb shoulder or beef chuck cut into 2 inch chunks

1 tsp kosher salt

1/2 tsp black pepper

1 onion large chopped (white or brown)

3 leeks (white stalks not green tops)

3 garlic cloves minced

3 tbsp flour

22 oz Guinness Beer (See Note 1 and 2)

2 cups beef broth

4 carrots peeled and cut 1/2" pieces

2 potatoes peeled and cut into 2" pieces

3 sprigs thyme

Procedure:

1. Peel and cut up carrots and potatoes, mince garlic. Trim root end of leeks, strip off tough greens. Cut leeks lengthwise and rinse any grit off underwater. Slice into 1/2" pieces. Cut the lamb into 2" chunks. Pat dry and sprinkle with kosher salt and pepper.

2. Heat 2 tablespoons of oil in a Dutch oven or heavy based pot over high heat. Add lamb in batches and brown well all over. Remove to plate and repeat with remaining lamb. Set aside.

3. Lower heat to medium and add remaining tablespoon of olive oil. Add onion and leek, cook for 3 minutes until softened, then add garlic, cook 2 minutes. Stir flour into the vegetable mixture and cook for 3 more minutes.

4. Add Guinness beer (See Note 1 and 2), stirring and scraping up browned bits on bottom of pan then add beef broth.

5. Return browned lamb to the pot, including any juices, along with carrots, potatoes and thyme tied with kitchen twine.

6. If lamb and vegetables are not fully covered add enough water to do so. Cover, bring to a boil, stir then lower heat so it is bubbling gently. Cook 2 hours then remove lid and simmer for 30 minutes more until lamb falls apart and the sauce has reduced and thickened.

7. Season with salt and pepper to taste. Remove thyme bundle and serve with crusty bread.

Creamy Colcannon with Leeks and Potatoes

Ingredients:

2 1/2 lb. russet potatoes, peeled and quartered

Salt and freshly ground pepper, to taste

8 tbs. (1 stick) unsalted butter

3/4 cup milk

4 bacon slices, cut into 1/2-inch dice

4 large shallots, thinly sliced

1 large leek, white and light green portions, halved lengthwise, rinsed well and thinly sliced

1 bunch curly kale, about 3/4 lb., stemmed and coarsely chopped

1 small head napa cabbage, about 1 lb., cored and coarsely chopped

1/8 tsp. mace or freshly grated nutmeg

Procedure:

1. Put the potatoes in a large pot, add water to cover the potatoes by 2 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium and cook until the potatoes are tender when pierced with a knife, about 15 minutes. Drain well in a colander.

2. Meanwhile, in a small saucepan over low heat, combine the butter and milk and heat until the butter melts and the mixture is hot, 8 to 10 minutes.

3. Set a potato ricer over a large bowl and press the potatoes through in batches. Fold in the milk mixture in two additions. Season with salt and pepper. Cover the bowl with aluminum foil and set over a large saucepan of barely simmering water to keep warm.

4. Heat a heavy pot or Dutch oven over medium heat until hot. Add the bacon and cook, stirring occasionally, until browned and crisp, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.

5. Pour off all but 3 Tbs. of the fat from the pot. Return the pot to medium heat, add the shallots and leek and cook, stirring occasionally, until softened, about 5 minutes. Add the kale and toss just until wilted but still bright green, about 3 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. Sprinkle with the mace and the bacon, and season with salt and pepper. Stir the potatoes into the cabbage mixture and serve warm.

Chocolate Star Cookies

Ingredients:

3 sticks unsalted butter, at room temperature

3 cups firmly packed light brown sugar

3 eggs

1 tbsp vanilla extract

3 1/2 cups all-purpose flour

1 cup plus 2 tbsp unsweetened cocoa powder

1 ½ tsp. baking soda

1 ½ tsp. cream of tartar

¾ tsp. salt

¼ cup coarse sugar, or as needed

Procedure:

1. In a large bowl, using an electric mixer, beat the butter and brown sugar on medium speed until creamy. Add the eggs and vanilla and beat until smooth. In another bowl, stir together the flour, cocoa powder, baking soda, cream of tartar and salt. Reduce the speed to low, add the flour mixture to the butter mixture and beat until blended.

2. Divide the dough into 3 equal pieces, pat each into a flat disk and wrap separately in plastic wrap. Refrigerate 1 disk for at least 1 hour to use now, and store the remaining 2 disks for future use (see note above).

3. Preheat an oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

4. On a work surface, place the disk between 2 sheets of plastic wrap and roll out about 1/8 inch (3 mm) thick. Use a cookie cutter to shape the dough. Sprinkle the cookies with the coarse sugar.

5. Bake the cookies until the edges are crisp, 8 to 10 minutes. Let the cookies cool.

Mini Chip Snowball Cookies

Ingredients:

1 ½ cups (3 sticks) butter or margarine, softened

¾ cup powdered sugar

1 tbsp vanilla extract

½ tsp salt

3 cups all-purpose flour

2 cups mini chocolate chips

1/2 cup finely chopped nuts

Powdered sugar

Procedure:

1. Preheat oven to 375° F.

2. Beat butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.

3. Bake for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers.

Lemony Butter Cookies

Ingredients:

2 sticks unsalted butter, softened

1 cup confectioners’ sugar

1 tbsp finely grated lemon zest

1 ½ tbsp fresh lemon juice

2 cups all-purpose flour

¾ tsp salt

For the Glaze:

½ cup plus 2 tbsp confectioners sugar

1 tbsp fresh lemon juice

1 tbsp unsalted butter, softened

Finely grated lemon zest, for garnish

Procedure:

1. Preheat the oven to 350° and position racks in the upper and lower thirds. In a large bowl, using a handheld electric mixer, beat the butter with the confectioners' sugar until very smooth, about 2 minutes. Beat in the lemon zest and juice, then beat in the flour and salt until just incorporated; scrape down the fresh lemon juice side of the bowl as necessary. 

2. Roll half of the dough into 1-inch balls. Arrange the balls 1 inch apart on 2 baking sheets and, gently flatten each cookie. Bake for 12 to 14 minutes, until the cookies are lightly browned on the bottom and just firm; shift the baking sheets from top to bottom and front to back halfway through baking. Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a rack to cool completely. 

For the Glaze:

1. In a bowl, whisk the confectioners' sugar with the lemon juice and butter until smooth.

2. Spread the lemon glaze on the cooled cookies and garnish with finely grated lemon zest. Let the cookies stand until glaze is set, about 15 minutes.

Spiced Gingerbread Cookies

Ingredients:

3 cups flour

1 tsp Kashmiri Garam Masala

2 tbsp ground ginger

1 tsp baking soda

¼ tsp cayenne pepper

¼ tsp salt

¾ cups softened butter

¾ cup brown sugar (packed)

¼ cup molasses

1 egg

Procedure:

1. Whisk the flour, ginger, Kashmiri Garam Masala, salt, baking soda, and cayenne in a medium bowl.

2. Beat the butter and brown sugar in a large bowl with an electric mixer on medium speed until pale and fluffy, about 3 minutes. Beat in the molasses until combined, then the egg (the mixture will look curdled). Add the flour mixture and beat on low speed until the dough comes together. Wrap the dough in wax paper, and refrigerate for at least 4 hours.

3. Preheat to 350 degrees fahrenheit. Line 2 baking sheets with parchment paper.

4. Use cookie cutters to cut out individual cookies, and line them up on the baking sheets about 1 inch apart. Freeze the cookies until firm, about 15 minutes.

5. Bake for about 12 minutes or until cookies are slightly firm to the touch but not browned at the edges.

6. Let the cookies cool, and add icing if you’d like.

Candy Cane Cookies

Ingredients:

½ cup butter, softened 

1 tsp vanilla

½ cup shortening 

¾ tsp peppermint extract

1 cup confectioners’ sugar 

2 ½ cups flour

1 egg

½ tsp salt

For the Topping:

½ cup finely crushed peppermint candy canes

¼ cup sugar 

1 egg white

Procedure:

1. Beat butter, shortening, sugar and egg until light. Add extracts.

2. Combine flour and salt. Gradually add to creamed mixture, and continue beating just until combined.

3. Divide dough in half.

4. Wrap each half in waxed paper, chill at least 1 hour.

5. Preheat oven to 325F. 

6. On lightly flour surface, roll each piece into 5” long rope. Place ropes side by side on cookie sheet; carefully twist together, shape to form candy cane.

7. Repeat with remaining dough. Bake 9-10 minute or until golden brown at the edges.

8. Meanwhile, combine crushed candy and sugar. Remove cookies from oven, while on cookie sheet. Brush with icing sprinkle with candy-sugar mixture.

9. Remove to wire racks to cool. Makes 3 dozen candy canes (Freeze up to 3 months.)