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princessofgeeksYou guys, I was so proud of this, because I pretty much created this myself after reading a couple of online recipes about what to do with all these leftover cooked lentils I had in the freezer.
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princessofgeeks
Fall curry roux
Oct. 1st, 2012 06:49 pmfeuervogelIt's getting cooler out, and I love a nice curry in fall. A friend shared a link to a recipe for homemade curry roux, and we tried the basic recipe once. It was fine, but I thought about the various other flavors of curry I've gotten in the boxes at the Japanese grocery store, and I decided to try something a little different.
3 Tbsp butter
1/4 c flour
1.5 Tbsp garam masala
0.5 Tbsp hot curry powder (or to taste)
1 Tbsp cinnamon
1 tsp pureed ginger
1 Tbsp molasses
1 Tbsp tonkatsu sauce
1. Melt the butter over medium low heat.
2. Mix the flour, garam masala, and cinnamon in and stir until they form a thick paste.
3. Stir in the ginger, molasses, and tonkatsu sauce, and cook until it starts to crumble. (This takes 5-10 minutes, so don't fret.) Set aside.
4. Add roux to curry as directed in the original recipe.
Oh, and here's the vegetables & stuff I put in the curry (in order): onions, mushrooms, Quorn tenders, sweet potatoes, kabocha squash. The wonderful part of a curry is that you can use whatever vegetables you like best and/or are in season.
3 Tbsp butter
1/4 c flour
1.5 Tbsp garam masala
0.5 Tbsp hot curry powder (or to taste)
1 Tbsp cinnamon
1 tsp pureed ginger
1 Tbsp molasses
1 Tbsp tonkatsu sauce
1. Melt the butter over medium low heat.
2. Mix the flour, garam masala, and cinnamon in and stir until they form a thick paste.
3. Stir in the ginger, molasses, and tonkatsu sauce, and cook until it starts to crumble. (This takes 5-10 minutes, so don't fret.) Set aside.
4. Add roux to curry as directed in the original recipe.
Oh, and here's the vegetables & stuff I put in the curry (in order): onions, mushrooms, Quorn tenders, sweet potatoes, kabocha squash. The wonderful part of a curry is that you can use whatever vegetables you like best and/or are in season.
Spiced mutton and apricot stew
Dec. 4th, 2011 10:50 amrydra_wongRecipe based rather distantly on one by Hugh Fearnley-Whittingstall. Mutton can be hard to find; if you are in the UK, you can get wonderful mutton from Laverstoke Park (also stocked by Abel and Cole).
This recipe is slow, but surprisingly uncomplicated (for most of the time, it just requires checking to see that it's maintaining a very low simmer and hasn't started boiling or gone completely still).
Ingredients:
500g diced mutton
50g dried apricots (and a couple of prunes if you want) -- you can double this if you want, but I prefer it less sweet
1-2 tbsp olive oil
3 cloves garlic, peeled and chopped
1 large onion (or 2 small), peeled and chopped
1 tbsp fruit chutney
salt and pepper if desired
stock and/or a glass of white wine if on hand; if not, don't worry about it
very approximately:
2 tsp cinnamon
1/2 tsp each of cumin, cardamon, ginger
1 pinch allspice (N.B. if you don't have some of the spices on hand, have them in different formats -- e.g. fresh rather than dried ginger -- or want to sub in others, you're cool to do so within reason.)
Instructions:
Put the apricots in a bowl. Pour over enough freshly-boiled water to cover them. Leave for at least half an hour. Then scoop them out, stick them on a saucer or something, and do not throw the water away.
Heat half the oil in a large frying pan over a medium heat. Add the garlic and onions and fry them for a few minutes until they're softened. Add all the spices, and fry for a few more minutes.
Transfer to your large saucepan/whatever.
Turn up the heat under the frying pan and add the rest of the oil. Brown the meat quickly and add to the saucepan. Pour over the water from the soaked apricots, add the chutney, and then top it up with stock/white wine/water until the meat is barely covered.
Bring to the boil, then reduce immediately to a very slow simmer. Cook like this for 1 1/2 hours. Add the apricots at this point (apparently if you add them earlier they get too mushy) and cook for a further 1 1/2 hours.
This recipe is slow, but surprisingly uncomplicated (for most of the time, it just requires checking to see that it's maintaining a very low simmer and hasn't started boiling or gone completely still).
Ingredients:
500g diced mutton
50g dried apricots (and a couple of prunes if you want) -- you can double this if you want, but I prefer it less sweet
1-2 tbsp olive oil
3 cloves garlic, peeled and chopped
1 large onion (or 2 small), peeled and chopped
1 tbsp fruit chutney
salt and pepper if desired
stock and/or a glass of white wine if on hand; if not, don't worry about it
very approximately:
2 tsp cinnamon
1/2 tsp each of cumin, cardamon, ginger
1 pinch allspice (N.B. if you don't have some of the spices on hand, have them in different formats -- e.g. fresh rather than dried ginger -- or want to sub in others, you're cool to do so within reason.)
Instructions:
Put the apricots in a bowl. Pour over enough freshly-boiled water to cover them. Leave for at least half an hour. Then scoop them out, stick them on a saucer or something, and do not throw the water away.
Heat half the oil in a large frying pan over a medium heat. Add the garlic and onions and fry them for a few minutes until they're softened. Add all the spices, and fry for a few more minutes.
Transfer to your large saucepan/whatever.
Turn up the heat under the frying pan and add the rest of the oil. Brown the meat quickly and add to the saucepan. Pour over the water from the soaked apricots, add the chutney, and then top it up with stock/white wine/water until the meat is barely covered.
Bring to the boil, then reduce immediately to a very slow simmer. Cook like this for 1 1/2 hours. Add the apricots at this point (apparently if you add them earlier they get too mushy) and cook for a further 1 1/2 hours.
sporky_ratSo let's all have some fantastic fall recipes (those of you lucky folk getting warm weather in the Southern Hemisphere, please share the recipes you've been using to stay warm all winter!)
I'll go first!
Venison Root Veg Stew
Feeds four, but since I'm cooking for two, that's why.
1 medium sized turnip/swede
1 medium sized potato
2 carrots
Half a decent sized onion
Plenty of garlic
Quarter pound of venison (mine was slightly freezer burnt, I'll admit)
Water
Toss a slug of oil in the pot you're using and let it heat a bit, then throw in the onions and other cut up veg. Squish the garlic beneath your knife and take off the paper, then toss that in there as well. Let it sweat a bit, then add the cut up venison and enough water to just cover the contents. Cover and let simmer for a while. Go code, knit, put your garden to sleep, fold the laundry, chase the cat, watch all of the SciFi channels Dune miniseries. It's done when the meat is cooked and the potato and turnip are soft.
Add salt and pepper to taste. Dish up and eat, savoring the hot food on a cold night. Remind the roommate/mate that since you cooked, they get to clean.
It keeps pretty well, but you will want to add a little bit of water before reheating.
I'll go first!
Venison Root Veg Stew
Feeds four, but since I'm cooking for two, that's why.
1 medium sized turnip/swede
1 medium sized potato
2 carrots
Half a decent sized onion
Plenty of garlic
Quarter pound of venison (mine was slightly freezer burnt, I'll admit)
Water
Toss a slug of oil in the pot you're using and let it heat a bit, then throw in the onions and other cut up veg. Squish the garlic beneath your knife and take off the paper, then toss that in there as well. Let it sweat a bit, then add the cut up venison and enough water to just cover the contents. Cover and let simmer for a while. Go code, knit, put your garden to sleep, fold the laundry, chase the cat, watch all of the SciFi channels Dune miniseries. It's done when the meat is cooked and the potato and turnip are soft.
Add salt and pepper to taste. Dish up and eat, savoring the hot food on a cold night. Remind the roommate/mate that since you cooked, they get to clean.
It keeps pretty well, but you will want to add a little bit of water before reheating.
Pumpkin-Molé Chicken
Oct. 12th, 2009 07:42 amstarfishMy partner Osirus has this propensity for cooking weird dishes that sometimes work quite well using what he calls "The Transitive Property of Food." (This is how he came up with Pineapple-Coconut-Crab ice cream. Note that I said "sometimes".)
So we had half a can of pumpkin left over from making pumpkin pancakes, and we were planning chicken molé, and ( wackiness ensued )
So we had half a can of pumpkin left over from making pumpkin pancakes, and we were planning chicken molé, and ( wackiness ensued )
