Chicken Tikka Masala





New: February 2014

From Bon Appetit magazine.

Make spice mix, combine in small bowl:
     6 garlic cloves, finely grated
     4 teaspoons finely grated peeled ginger
     4 teaspoons ground turmeric
     2 teaspoons garam masala
     2 teaspoons ground coriander
     2 teaspoons ground cumin

In large bowl whisk:
     1 1/2 cups whole-milk yogurt (not Greek)
     1 tablespoon kosher salt
and half of spice mix


Add:
     2 pounds skinless, boneless chicken breasts, halved lengthwise
Cover, and marinate for 4-6 hours (or all day)

Heat in dutchoven over medium heat:
     3 tablespoons ghee (clarified butter) or vegetable oil

Add:
     1 small onion, thinly sliced
     1/4 cup tomato paste
     6 cardamom pods, crushed
     2 dried chiles de árbol or 1/2 teaspoons crushed red pepper flakes
Cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes.

Add:
     The rest of the spice mixture
Cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

Add:
     1 28-ounce can whole peeled tomatoes, with juices
Crush tomatoes with spoon inside the pot, bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.

Add:
     2 cups heavy cream
     3/4 cup chopped fresh cilantro
Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.

Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes. Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.

DO AHEAD: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.

Fresh Squeezed Grapefruit Juice


Juice two grapefruits.

Pot Roast



Adapted from Martha Stewart

2 tablespoons vegetable oil
1 5-pound beef chuck roast
Salt and pepper
2+ cups beef stock or reduced sodium canned beef broth
1/2 cup red wine (optional)
3 onions, cut into large wedges
4 cloves garlic, chopped
2 dried bay leaves
1 teaspoon dried thyme
1 teaspoon paprika
2 tablespoons tomato paste
2 pounds carrots, cut into 1 1/2-inch chunks
2 pounds potatoes, cut into 1 1/2-inch chunks

STEP 1
Preheat oven to 350 degrees. In a Dutch oven, heat oil over medium-high heat. Sprinkle roast all over with 1 teaspoon salt and 1/2 teaspoon pepper. Place in pan, and brown on all sides, about 10 minutes.

STEP 2
Turn meat fat side up. Add stock, wine, if using, onions, garlic, bay leaves, and thyme. Stir in tomato paste. Bring to a simmer, cover; put in the oven, and roast for 3 hours. Add carrots and potatoes and cook until vegetables are tender, about 1 hour more.

STEP 3
Transfer the roast, carrots, and potatoes to a platter. With a spoon, skim the fat off the surface of the cooking liquid. Cut the roast into thick slices, and serve with the vegetables. Pass the pan juices separately.

Cinnamon Rolls



New: February 2014
Recipe adapted from Paula Deen

 Makes 12 rolls

 Ingredients

 Dough:
1/4-ounce package yeast (2.5 teaspoons)
1/2 cup warm water
1/2 cup scalded milk
1/4 cup sugar
1/3 cup butter
1 teaspoon salt
1 egg
3 1/2 to 4 cups all-purpose flour

 Filling:
1/2 cup softened butter
1 teaspoon vanilla
1/2 cup brown sugar
1/4 cup sugar, plus more for pan
2 tablespoons ground cinnamon (can use 1 T cinnamon 1 T pumpkin pie spice)
1 cup (+) walnuts

 Glaze: (this is half the recommended amount)
2 tablespoons butter
1 cups powdered sugar
1 teaspoon vanilla extract
1 to 3 tablespoons hot water

 Directions

 In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

 When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter and sugar/cinnamon/spices/vanilla mixture all over dough. Sprinkle with walnuts. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 slices.

 Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 20-25 minutes or until nicely browned.

 Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

 Note from review: I made this up to the point of the second rise and placed in fridge overnight. Took out this Christmas morning and let rise for about 45 min and then into the oven. Baked exactly 30 min and they came out perfect,
Note: These actually turn out really well with a nice caramelized layer on the bottom

Roast Beef with Horseradish Sour Cream & Heirloom Carrots

New: February 2014
From blueapron

Italian Wedding Soup with Fregola Sarda & Spinach


New: February 2014
Ingredients
3 Ounces Baby Spinach
2 Cloves Garlic
1 Bunch Parsley
1 Carrot
1 Yellow Onion
1 Stalk Celery
10 Ounces Ground Chicken
1/3 Cup Breadcrumbs
1/3 Cup Grated Parmesan Cheese
3 Tablespoons Chicken Demi-Glace
½ Cup Fregola Sarda

1. Prepare the ingredients:
Wash and dry the fresh produce. Chop the spinach. Peel and 
mince the garlic and onion. Pick the parsley leaves off the stems. 
Roughly chop the parsley

2. Make the meatballs:
In a medium bowl, combine the ground chicken, breadcrumbs, 
¼ of the minced onion, half of the garlic, half of the Parmesan 
cheese and half of the parsley. Season the mixture with salt and 
pepper. Roll the mixture into meatballs that are about 1 inch in 
diameter (slightly smaller than a ping pong ball.)

3.Cook the vegetables:
In a medium pot, heat 2 teaspoons of olive oil on medium until hot. 
Add the carrot, celery and remaining onion and garlic. Season 
with salt and pepper and cook for 3 to 4 minutes, or until the 
vegetables have softened.

4.Make the soup:
Reduce the heat to medium and simmer. Add the chicken demi- 
glace, fregola sarda and 3 cups of water; season with a little 
salt and pepper. Bring the soup to a boil and add the meatballs. 
Simmer 5 to 6 minutes, or until the meatballs are cooked through. 
(You can easily test the meatballs by removing one and cutting it in 
half.)

5.Add the spinach:
Once the meatballs are cooked through, stir in the spinach and 
season to taste with salt and pepper. Simmer 2 to 3 minutes, or 
until the spinach is cooked. Remove from heat.

6.Plate your dish:
Divide the soup between 2 dishes. Top with the remaining parsley 
and Parmesan cheese.

Pan-Seared Tilapia with Chermoula & Cucumber-Blood Orange Salad


New: February 2014
From blueapron
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