Class today

Amazing day :-)

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Dum Kebab

These are delicious!

I like to keep the spices fairly basic in this particular kebab recipe.

So good, specially on a rainy day! 

(makes 10 kebabs)

(prep time 30 mins)

For the salsa

Red onion 1 large (sliced)

Roma tomatoes 2 med (chopped)

Green chili 2-3 med (coarsely chopped)

Garlic 2 tsp (minced)

Salt

Heat some cooking oil in a frying pan and start to brown the onions.

Once they are light brown add the garlic, stir well and cook for about 30 seconds on medium high.

Add the tomatoes and the chilies, season with salt.

Cook for 10 mins on medium high heat or until the tomatoes have broken down and are soft.

Keep this mixture aside.

For the kebabs

Ground lean beef 1lbs

Cilantro/coriander powder 2 tsp

Red chili flakes 1 tsp

Garam masala 1 tsp

Pepper 1/2 tsp

Salt

Mix all the above ingredients well in large bowl.

You will need a bamboo skewer to make the kabobs.

Take about 3 Tbs of the meat mixture and wrap it around the bamboo stick and slide off.

The kebab should be roughly 4 inches long like a mini sheesh kebab.

Basically you are making elongated meatballs, you can do that without the bamboo skewer if you wish.

Heat some oil and start browning them in a wide frying pan on high heat.

Turn the kebabs to ensure even browning. This takes about 5 mins.

Once all the sides are browned and the meat is cooked half way add the onion salsa mixture to the frying pan.

Cover and cook on med low heat until kebobs are fully cooked, that usually takes around 10-12 minutes.

Squeeze some lemon juice over the kebabs!

Great with warm naan and some yogurt raita :-)

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Smokey shrimp kebobs

(serves 2-3)

(prep time 20 mins + 2-3 hours marinating time)

Ingredients

Regular shrimp 16 or Jumbo shrimp 8 (shelled and deveined)

Dried ancho chili 1 med sized
Cumin whole 2/3 tsp
Peppercorns 2/3 tsp
Brown sugar 1/2 tsp
Garlic 1 tsp (minced very fine)
Olive oil 3 Tbs
Fresh lime wedges
Coarse sea salt

The first step will be to grind the ancho chili, cumin, peppercorns and brown sugar together into a fine powder. I like using a coffee grinder for this purpose. We will only need some of the spice mix for the amount of shrimp we are using, the rest will stay fresh for ages in an air tight container.

Lightly heat the oil in a sauce pan and turn the heat off. It's important that the oil should be warm and not hot. The idea is to release the essential oils and not to burn the spices. Add the garlic and 1 1/2 tsp of the spice mixture and mix well. Let the spices steep for 10 minutes at least (or overnight better).

The spices would have settled down, gently pour off the extra oil and keep it aside for later use. Rub the spice paste onto the shrimp. Use bamboo skewers to make kebobs. Marinate for 2-3 hours.

Use the oil for basting the shrimp during cooking. Season the shrimp with salt just before grilling over hot coals. Cook for about 6 to 8 minutes, or until pink and springy to the touch, turn once halfway through the cooking time.

Squeeze fresh lime juice over the shrimp.
Great with a green salad.

:-)

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Class today

Another incedible day! Fantastic people and great food... always a good combination.
Thanks a ton Ginny and Anna :-) You guys rock!

Visit http://www.cooksworld.net/ for more info about class schedule.

 

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Quick lunch

(prep time 10 mins)
(bake time 40 mins)
(serves 2)

Made this just now :-)
Shortest time spent in the kitchen and almost no clean-up afterward :-)
I simply rolled up a single sheet of leftover puff pastry, 5 slices of muenster cheese and 1 lbs of various deli meats.
Brushed some egg wash on the top, made a few vent cuts and baked in a pre-heated oven at 400 degrees for 30-40 mins or until crispy brown.
Let this rest for 15 minutes before slicing.

:-)
P.S. Plain 'ol ketchup goes well with this.

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For someone Spätzle!

Probably the only type of Pasta that exists in German cuisine :-)
I am really really proud of this one! I made it the old fashioned way. The technique was difficult and I feel it came out quite decent :-)

(makes 4 servings)
(prep time 10 mins - making the pasta however takes a lot of time specially if you are new and gadget-less)
Ingredients

Flour 1 cup
Eggs 2 large
Whole milk 1/3 cup
Unsalted butter 2 Tbs (melted)
Chives 1 Tbs (chopped fine)
Nutmeg 1/8 tsp
Pepper 1/8 tsp
Salt

Method

Gently fold in all the ingredients listed above in a large bowl.
Make sure that the batter is lump free. Let the batter rest for about 15 mins.

The video explains how to make it.
The pasta should immediately rise to the surface of the water.
If the batter dissolves into the boiling water or seems too soft you need to thicken the batter by adding more flour.
Boil for five minutes and use a slotted spatula to fish out the pasta.
Reheat the pasta with some butter in a frying pan!

Below is a video of my first time making it :-)
I should warn you, the way I held the board above the pot is probably not the best way to do it, because the steam really gets your arm.. ouch! But since it was my first time and that was the only way it felt comfortable to me.

I am sure you will notice that I am incredibly slow at this :-) Making this pasta was no easy task! I tried using a large colander and a spoon to push the batter through. That method wasn't very effective because the pasta that was formed was not long and thready instead looked more like chubby teardrops.
We had this with Rouladen.
A very German meal it was!
:-)

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Rouladen

Recently I have been craving for some hearty German food. After spending some time on the German cuisine page on wikipedia I decided that I was going to make Rouladen also called Rinderroulade. I have never had this before but everything about it sounds so darn good! Slow cooked meat that melts in your mouth always makes me drool!

The most important part of getting this right was getting the right cut of meat, a very thin top round steak. I was very excited to find a wonderful German deli right in my neighbourhood called Liebchen Delicatessen. They ordered the meat for me and saved me a trip to Pike place or Burien. The lady there was an absolute sweetheart, when I told her that it was going to be my first time making Rouladen she was happy to give me some helpful tips and even shared her recipe for the mustard dressing :-)

(prep time 2 1/2 hours)
(serves 2)
Ingredients

Rouladen meat 4 slices (about 1 lbs)
Fatty bacon 2 strips per steak (I used turkey bacon and 1/4 Tbs of butter for each steak)
Gherkins 2 med
White onions 1/2 med
Mustard 1/4 cup
Garlic powder 1/3 tsp
Coarse pepper 1/2 tsp
Sweet paprika 1 tsp
No salt the pickles are salty enough
Butter 2 Tbs

* I stuck to the basics but many recipes that I found used chopped up dried fruits, mushrooms, leeks, spinach for the filling.

All of the above ingredients will go over each steak in layers.
First the seasonings, then some mustard, afterwards bacon and the last layer would be the onions and pickles.
Start by slicing the onions and the pickles into thin equal size strips or chopping them into small chunks. First I tried with the sliced vegetables but found it difficult to roll and they would stick out too much so for the rest I used chopped and was much happier.

Season the meat on both sides with pepper, garlic powder and sweet paprika.

Paint some mustard on one side of the steak and arrange the bacon over it (since I used turkey bacon I also added 1/4 Tbs chopped up cold butter at this point)

Spread the onions and pickles over the bacon and roll it up like a jelly roll, tie and secure with some twine (you can also use a toothpick but I really feel that twine holds the shape better)

Melt and heat some butter in a frying pan.

Quickly brown your meat rolls for a few minutes. Keep turning to ensure even color on all sides.
Remove from the heat and keep aside. These fellas will simmer for 2 hours in the sauce so don't try to cook them completely. The above step is just for color.

Sauce

Chicken broth 1 1/2 cup

Red Wine 1/2 cup (Optional) (Use only 1 cup broth if using wine)

Tomato paste 1Tbs

Leeks 4" chunk

Celery about two 4" chucks

Carrots 3-4 baby carrots

Garlic 1/2 tsp

Cream 1/3 cup (Optional)

Roux ( brown 2 Tbs of flour in 2 Tbs of butter this will be used to thicken the sauce at the end)

Dried thyme 1/2 tsp

Bay leaf 1

No salt if using store bought chicken broth

You will need to use a heavy base pot for the sauce. It shouldn't be very wide, just enough for the meat rolls to fit snugly at the bottom.

Arrange the meat so that they are tight and close to each other.
Gently pour the chicken broth and the vino over it.

Add the garlic and the herbs too.
Bring to a soft boil.
Close the lid, reduce heat to low and simmer for 2 hours.
Turn sides once in between.

After your meat has cooked remove it from the sauce.

Strain it through a sieve to remove the large pieces of vegetables.

Skim the fat accumulated on the surface.

Add the tomato paste and reduce the sauce.

The roux is added to thicken the sauce. You might not use all of it just add a little bit at a time until you have a nice velvety consistency similar to heavy cream.

Mix in the cream towards the very end.

Put the meat rolls back into the sauce.

Ready!

Takes a while... but totally worth it.
We had it over boiled potatoes and buttery Spätzle.

MMMMmmMMmmMMmmMmMm

:-)

:-)

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Sui Mai (Shu Mai)

I am a sucker for dim sum! I mean why shouldn't I be? Teeny tiny mouthfuls of perfection! Unfortunately the ones you get in restaurants around here almost always has pork or shellfish in them. And since I am not really fond of either, I just end up drooling over the carts as they roll by. Not fair!

So I consider it a responsibility to try and make pork and shellfish free dim sum for my kind :-)

(prep time 15 mins + cook time 15 mins)
(makes 24-30)

Ingredients

Ground chicken meat 1 Lbs
Shiitake mushrooms 1/2 cup (sliced into thin threads)
Green onions 1/3 cup (chopped fine)
Garlic 1/2 tsp
Ginger 1/2 tsp
Soy sauce 1 tsp
Large Egg 1
Szechuan Pepper 1/3 tsp
Pepper 1/4 tsp
Salt
Round wonton wrappers
Peas for garnish

Gently fold in all the above ingredients (minus peas) together in a bowl. Your mixture is ready. Wasn't that easy? :-)The video below explains the wrapping procedure. Takes a little practice but not too hard. I had big time stage fright couldn't speak a word. But you can clearly see how it's done :-)

The stuffing itself is sticky enough so you don't have to moisten the wonton wrappers. Basically just squeeze and pinch the dim sum into shape between your index finger and thumb. Hmmm.... maybe for next time I won't put so many peas on the top.

Whatever steamer you use, bamboo or steel, it is a good idea to spread some shred carrots or cabbage on the bottom of your utensil to prevent the wonton wrapper from sticking to the surface.

For a bamboo steamer you can also use liners. Cut either aluminum foil or wax paper in a circular shape equal to the size of your steamer, punch a few holes in it, spray PAM on the surface, place the dim sum over these and steam. If using a steel one you won't need liners, use either shred veggies or PAM.

Steam for 10 mins and they are ready to devour :-)
These freeze well. I always make a huge batch. And you don't have to defrost, just steam them a couple of minutes extra.
I hope you make these :-)

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Murgh Pulao

Another good one from Pakistan! This is a very flavorful way of preparing rice. Basically rice is cooked in a perfectly aromatic and garlicky chicken broth and caramelised onions are added towards the end. You can eat this with some chutney or raita. And since it's not as spicy as Biryani, it's a good choice with all sorts of curries.
A great recipe for biryani here and here is one for a wonderful curry.

FYI my mom makes the best pulao!! No arguing that!
She taught it to my sister and my sis taught it to me :-)
(i tawt a taw a puddy tat)
I don't know where that came from. Maybe because its 3am and I need to sleep except I can't. A mild case of insomnia is the culprit and man these infomercials.
MUST WATCH ALL!
(i did, i did taw a puddy tat!)

Anyhoo... here is how it's made.

(Prep time 30 mins + 2 hours for broth)
(Enough for 3-4 people)
Ingredients

For the broth:
Chicken wings 8
Garlic 1/2 head
Green cardamom 3 whole pods
Black cardamom 3 whole pods
Cilantro/coriander seeds 1 Tbs whole
Cinnamon 1" stick
Cumin seeds 1 tsp
Black peppercorn 1 tsp
Water 4 cups

For later:
Basmati rice 3 cups
Red onion slices 1/3 cup
Butter 2 Tbs
Oil for frying onions

Combine all the ingredients under broth in a large pot (don't add the stuff listed under "For later").
Bring to a boil.
Reduce heat to med high. Continue to boil covered for 2 hours.
Afterwards use a strainer and collect just the broth.
You should have four cups. You can add more water if you don't :-)
Allow the wings to cool down. You can pick the meat from the wings to add back to the rice later if you wish (I do this).
Heat some oil in a frying pan. Brown the onion until they are dark in color. This will be mixed with the rice at the very end.
Bring the broth to a boil and add rice.
Partially cover your pot and cook for 10-12 mins on med heat.
Reduce to low heat and cook completely covered for another 10 mins or until rice is fluffy.
Add the butter, caramelised onions and the meat from the wings.
Toss well. Ready!

:-)
Ta da!

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Mochi Ice cream

The first of this month was one of those days... you know the ones when an old old friend you haven't heard from in ages, fifteen years to be exact, calls you right out of the blues.

What an over whelming feeling it is. Left me smiling all day long :-) Something sweet and decadent today. Here's to life's little indulgences! This one is for you Afshan, a beautiful mom of a precious baby boy. Thanks for totally making my day :-)

Mochi is a rice cake that is eaten in Japan specially around new year. They are stuffed with all sorts fruits and almost always anko (sweet red bean paste) however the ice cream filling is a relatively new concept. Mochi is traditionally made by pounding steamed sweet rice in a large wooden bowl. Here is a neat little video I found on YouTube that shows how its done!

Following is a recipe for basic sweet mochi sometimes coconut milk or green tea is used instead of water. Most recipes that I found used only rice flour. I added a bit of tapioca starch so that it will stay soft longer at room temp and also freeze well.

Ingredients

All of these were available from Uwajimaya.
1 cup glutinous rice flour (Mochiko)
1/2 cup tapioca flour or starch
Potato starch (Katakuri) for dusting purposes. You can use corn starch instead if you want
1/4 cup sugar
3/4 cup + 2 Tbs of water
Food colors red and green (optional)
Green tea ice cream 1 pint
Adzuki bean ice cream 1 pint

The above amounts would make enough mochi for one pint of ice cream.
I made two batches. The first I colored green for the Adzuki bean ice cream and the second I colored pink for the green tea ice cream.

The first step would be to scoop out the ice cream on a plate in eight equal portions and refreeze. Once they are hard you can round them off with your hands and freeze again.

Now lets make mochi :-)
The mixture will be steamed so use a steel mixing bowl that can fit inside a larger pot.
Fill the larger pot with about 1" of water. Since we are steaming this, it is important that the bottom of the bowl containing the mixture should never touch the water. Therefore place a stand or an inverted cup inside the large pot so that the small bowl can sit on top of it. You should be able to put a lid or a plate and seal the larger pot.
Sounds complicated? :-)
The rest is easier :-)
Combine the rice flour, tapioca starch, sugar and water. Mix really well don't want any lumps. Add food coloring just 2 drops were enough for a pastel shade.
Carefully place this bowl inside the steamer. Cover and steam on med heat for 15-18 mins. That's it.
It will be really really sticky :-)
Take out the dough on a clean surface which is dusted quite liberally with potato starch.
Knead it gently and roll it out in a log. Cut into eight equal parts.
Below is a picture of the frozen ice cream balls next to the mochi. I love the color contrast :-)

When the mochi is cold, roll out each section into a round disc about 5" diameter and roughly 1/4" thick. Place the ice cream ball in the center. Bring the sides up - twist, seal and break off the extra mochi in one sassy move.

Here is a lil video that explains it :-)
Let the mochi ice cream sit out for 5-8 minutes before biting into it!

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Tortellini in Blue Cheese Sauce

Another pasta dish :-)
This one I coined up using some leftover cheese and sour cream. It turned out quite fantastic!
Tastes good warm, room temperature or chilled. How great is that?

(serves 2)
(prep time 30 mins)
The Sauce

Blue cheese 1/3 cup (crumbled)
Sour cream 1/3 cup
Whole milk 2/3 cup
Flour 1 Tbs
Butter 1 1/2 Tbs
Coarse ground pepper 1/4 tsp
Red chili flakes 1/3 tsp (optional)
Salt

Melt butter in a frying pan.
Add flour and stir. Reduce heat to medium and cook the flour and butter for a minute.
Pour in the milk. Stir well make sure there are no lumps. Cook for three minutes until the milk is bubbly.
Turn the heat to low and add the blue cheese. Also add the sour cream.
Allow the cheese to melt. Use the back of your spoon to break up the cheese bits.
Season with salt. Add pepper and chili flakes.
Done!

*Spinach 1/2 cup (chopped and drained)
*Artichoke hearts 1/3 cup
Red onions 1 1/2 Tbs (chopped fine)
Garlic 1/2 tsp (chopped fine)
Butter 1 1/2 Tbs
Salt

In a separate frying pan melt some butter and cook the onions until translucent.
Add the garlic. Cook for a minute.
Toss in the artichoke hearts and spinach. Season with a pinch of salt. Cook for about 3-4 minutes.
Done!

(* I used frozen)

Put it all together

Boil 2 cups of fresh cheese tortellini in lots of salted boiling water.
Cook El-dente. Takes me about 7-8 minutes.
Drain.
Combine the pasta in the cheese sauce.
Add the veggies and gently fold in.
Just before eating I sprinkled some more blue cheese crumbles and a small amount of fresh chopped Roma tomatoes on top!

We absolutely loved it!
Give it a try... lemme know what you think.

:-)

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My 2nd class....

Wow! Wow! Wow!
I am just so LUCKY! Such WONDERFUL people I met tonight!
Everybody did such a FANTASTIC job!
Many Many thanks to Linda and Ginny :-)

Hurry up let it be March already! Can't wait for the next one!!
:-)
:-)

Visit http://www.cooksworld.net/ for more info about class schedule.

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My world famous banana bread muffins :-)

These are super moist and terribly delish! I promise you won't regret making them. The secret ingredient here is maple syrup. Use just a tablespoon and that will make all the difference.

Makes 12 med size muffins

(Prep time 15 mins)

(Bake time 20 mins)
Ingredients

All purpose flour 1 1/2 cups
Bananas (really really brown and ripe) 3 large

Baking soda 1 tsp
Baking powder 1 tsp
Salt 1/4 tsp
Egg 1 large
White sugar 1/3 cup

Light brown sugar 2/3 cup

Maple Syrup 1 Tbs
Butter 1/3 cup + 1 Tbs

Streusel topping

Butter 2 Tbs

Brown sugar 1/2 cup

All purpose flour 4 Tbs

Cinnamon 1 tsp

Method

Preheat oven to 375 degrees.
Prepare your muffin pan by first rubbing a little butter inside and then lining with cupcake liners.
Squish the bananas with a fork or a potato masher. Its OK if you have small bits of fruit just don't use a blender it makes the bananas very sticky!
In a large bowl whisk together white and brown sugar, maple syrup, salt, egg and melted butter.
Gradually fold the flour (combined with the baking powder and baking soda) 2-3 tablespoons at a time to the banana mixture.
Your batter is ready.Time for the topping.
Very simple...
In a bowl melt the butter.
Add flour, sugar and cinnamon.
Combine with a fork.
This mixture should resemble coarse crumbles. Now divide the batter equally into the muffin pan.
Sprinkle the topping equally on each muffin.
Bake. I have made these several times and 20 mins is all it needs.

You can check by inserting a toothpick in the center and if it comes out with not too much crumbs on it, its done.

Cool on a wire rack....enjoy!

Ta da!

{heart}
Nabia

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For my honey...

Another year.... another Valentine's day.

This one not much different from last year's :-) accept maybe that my sweetheart is a little sick. I made him this special breakfast of homemade buttermilk biscuits and scrambled eggs.

The biscuits were very easy to make, incredibly flaky and wayyyy better than anything that comes out of a can! If you don't like eggs try the biscuits with butter and some fruit preserves.

(prep time 40 mins)

(enough for 2)

Buttermilk Biscuits

Flour 1/3 cup

Honey 1/2 Tbs

Salt 1/4 tsp

Baking powder 1/4 tsp

Baking soda 1/4 tsp

Buttermilk 1/3 cup

Shortening or Butter 3 Tbs (very very cold and chopped up in tiny pieces)

Pre-heat oven to 450 degrees.

Combine the dry ingredients in a mixing bowl.

Stir in the honey and the shortening/butter.

Work with a fork and mix until the flour resembles coarse crumbs.

Pour in the buttermilk and combine well with a fork.

Take this mixture out on a floured surface and knead gently. Don't overdo this step.

Use your fingers and spread out the dough into a 1" thick circle.

I used a heart shape cutter and made 2 biscuits.

Lightly brush a little butter over the biscuits.

Bake for 5 mins. Turn the heat down to 400 degrees and continue to bake for another 13-15 mins.

Scrambled Eggs

While the biscuits are baking you can make the eggs anyway you want. I made mine the following way.

Eggs 3 large

Chopped red peppers 2 Tbs

Chopped shallots 1 Tbs

Peas 3 Tbs

Jarlsberg Cheese 4 Tbs (shredded)

Coarse Pepper 1/2 tsp

Salt

A little butter for cooking

Heat the butter in a frying pan.

Whip the eggs, the veggies, salt and pepper together in a bowl.

Pour the egg mixture into the pan and cook until eggs are set.

Sprinkle the cheese over the eggs and allow to melt.

Done :-)

I spilt the biscuits in half spread a little butter and placed the eggs in between the 2 halves.

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Chicken Corn Soup

I love soups... and Seattle provides many rainy days to enjoy a nice warm steaming bowl. Below is my Mom's recipe for one of my most favorite kind. Its Chinese originally but perhaps more popular in Pakistan than anywhere else. You can find plenty of stalls on the street selling it for not too much at all :-)

(prep time 30 mins + 2 hours for the stock)
(serves 4-6 ppl)
Ingredients

For the stock Chicken wings about 18
Green/spring onions 3-5 stems (not bundles)
Ginger approx 1"x1" piece (quartered)
Water 5 cups
Combine the above ingredients together in a large stock pot and bring to a boil.
Reduce heat to medium low and boil for at least 2 hours. Keep the pot covered.
After its been boiling for 2 hours turn the heat off and allow it cool down so you can easily handle it.
Pour the stock through a strainer to separate the chicken and other bits and chunks.
Remove the skin and bones from the wings and pull off the meat. We will add this into the soup. If you want you can add a few drumsticks along with the wings when making the stock. Those are easier to clean and handle compared to the wings.
For a nice fat free stock refrigerate it for several hours. The fat will rise to the surface and form a hard shell that can be easily scraped off.

OK lets move on. Some more ingredients.

Sweet corn 16oz can (Use a blender and give the corn a few 2 second pulses. The texture should be chunky not creamy)
Water 2 cups
Pepper 1 tsp (coarse ground)
Brown sugar 1/2 tsp
Cayenne pepper 1/4 tsp (optional)
Egg whites 3-4 large (lightly beaten)
Corn flour 2 Tbs (mixed with some water)
Salt

Re-heat the chicken stock and bring to a boil.
Add two cups of water, the chicken meat and the squished corn kernels.
Season with salt, back pepper, cayenne pepper and sugar.
Reduce the heat and pour in the corn flour slurry. Keep stirring to avoid any lumps that might form.
Reduce the heat even further and when the soup is just softly simmering slowly pour the egg whites in the center of your pot and keep stirring gently gently gently throughout. The eggs will cook and form flowy ribbons almost immediately.

Finished!
So yummy with toasted bread and a little butter.

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