New: March 2014
Adapted from plated.com recipe

1 bunch leeks
12 ounces fingerling potatoes
1 shallot
5 sprigs thyme
½ bunch chives
2 packets butter, divided
½ cup white wine, divided
2 fillets monkfish
2 tablespoons + 1 teaspoon olive oil
¾ cup water, divided
 kosher salt
 black pepper

1. Prepare Ingredients
Preheat oven to 425°F. Trim and discard
roots and tops of leeks, leaving only
white and light green parts. Quarter
lengthwise. Place cut-side down in a
bowl of cold water and allow dirt to sink
to bottom. Rinse potatoes and cut into
½-inch coins. Peel shallot and mince.
Pick thyme leaves and finely chop,
discarding stems. Rinse chives and
thinly slice.

2. Roast Potatoes
On a baking sheet, toss potatoes with
thyme, 1 tablespoon olive oil, salt, and
pepper. Arrange in a single layer and
roast until golden and tender, about 17
minutes, flipping halfway through.
3. Melt Leeks
Meanwhile, drain leeks and cut
crosswise into ¼-inch slices. Heat 1
packet butter and 1 teaspoon olive oil in
a medium pan over medium heat. When
butter is foamy, add leeks and stir to
coat. Add half of white wine and ½ cup
water. Simmer until leeks are tender and
liquid has almost evaporated, about 15
minutes. Taste and add salt and pepper
as needed. Remove from pan and set
aside.

4. Pan Roast Monkfish
Meanwhile, rinse monkfish and pat dry
with paper towel. Season all over with
salt and pepper. Wipe pan from leeks
clean. Add 1 tablespoon olive oil and
place over medium heat. When oil is
shimmering, add monkfish and cook
until browned on outside and cooked
through, about 4 minutes per side.
Remove from pan and set aside.

5. Prepare Pan Sauce
Add shallot to pan from monkfish over
medium heat. Cook until soft and
translucent, 2 minutes. Add remaining
white wine and cook until reduced by
half, 1 minute. Add ¼ cup water and
cook until liquid has thickened, 2
minutes. Stir in remaining butter, then
remove pan from heat. Taste and add
salt and pepper as needed.

6. Plate Monkfish
Cut monkfish crosswise into 1½-inch
medallions. Divide leeks evenly between
2 plates. Top with potatoes, then with
monkfish. Spoon over pan sauce.
Garnish with chives and serve

New: March 2014
Adapted from plated.com recipe

Forgot what it was

New: March 2014
Adapted from Titli's busy kitchen

Ingredients
2-3 lbs bonless lamb
3 onions, chopped
3 large red skinned potatoes, peeled and cut into cubes
1 28 oz can whole tomatoes
3 tbsp ghee or vegetable oil

Vindaloo Paste
1 Tbs black mustard seeds
1.5 tsp fenugreek seeds
1.5 tsp black peppercorns
4 bay leaves

1 Tbs coriander powder
0.5 Tbs salt
1.5 tsp cumin powder
1.5 tsp hot chilli powder
1.5 tsp of the seeds from green cardamoms
0.75 tsp cinnamon powder
0.75 tsp clove powder

0.75 tsp turmeric

4 green chillis, chopped
2 tbsp garlic & ginger paste
~6 tbsp white vinegar

1. Grind the mustard seeds, fenugreek seeds, peppercorns and bay leaves to a fine powder. 2. Combine with the remaining vindaloo paste ingredients and grind. Add sufficient white vinegar to make a thick paste.
3. Mix the paste with the lamb and leave to marinate overnight.
4. Heat the ghee in a pan and fry the onions for 5-10 minutes until golden. Remove with a slotted spoon and put to one side.
5. Add the lamb and its marinade into the pan and stir-fry for 5 minutes to seal the meat.
6. Add in the tomatoes and the cooked onions. Cover and simmer for 30 minutes. Remove the lid for the last 10 minutes of cooking.
7. Meanwhile, cook the potatoes in boiling water for 10-15 minutes until tender. Drain.
8. Add the potatoes to the cooked vindaloo and serve.

Adapted from food.com

1/2 cup butter, softened
2/3 cup sugar
2 large eggs, separated
1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons poppy seeds
2 lemons, zest of, grated
1/4 teaspoon salt
1/2 cup buttermilk or 1/2 cup plain yogurt
2 tablespoons lemon juice
1 teaspoon vanilla

1. Preheat oven to 350°F
2. In a large bowl, cream the butter and sugar until fluffy.
3. Add the egg yolks, one at a time.
4. Beat well after each.
5. In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
6. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla.
7. Beat just until smooth.
8. In another bowl, beat the egg whites until soft peaks form. (ugh, i’m just going to put them all in in step 3)
9. Gently fold them into the muffin batter until blended.
10. Spoon the batter into the prepared pan, 3/4-full.
11. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
12. Cool for 5 minutes before removing to cool completely.

Magnolia Vanilla Vanilla

This is for a half recipe (12 cupcakes)

Cupcakes:
0.75 cups self-rising flour
0.5 + 1/8 cups all-purpose flour
0.5 cup (1 stick) unsalted butter, softened
1 cups sugar
2 large eggs, at room temperature
0.5 cups milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees F.

Line muffin tin with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Vanilla Buttercream:

Makes plenty for 12 cupcakes, usually some left over

0.5 cup (1 stick) unsalted butter, softened
3 to 4 cups confectioners' sugar
1/4 cup milk
1 teaspoons vanilla extract
1 drop of food coloring

Place the butter in a large mixing bowl. Add 2 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.