Chicken Lu'au

I tried this recipe out after we decided to have a Hawaiian Feast for Christmas. It didn't make the cut, but it was a great dish. I think it's the only dish I've made out of my Sam Choy cookbook, but I've marked so many pages I'd like to try. The photos in the book are absolutely mouthwatering! We may have to have a Hawaiian week here. I'll use Sam and my Maui Taco book as well.....Here I come Hibachi Miso Chicken with Peanut Butter!

What I liked most about this dish was that it had spinach in it. I too often turn to my 'staple' vegetables (peas, corn, carrots) and forget about the rest. I haven't had the interest and passion for cooking lately that I used to have and it's been reflecting in my dinner menus.

The recipe in the book calls for young taro leaves, which are to be boiled first, but notes that fresh spinach can be used instead.

Chicken Lu'au

from Sam Choy's Cooking

1 pound spinach

3/4 lb skinless boneless chicken breast, cubed

2 Tb butter

1/2 medium onion, chopped

1 cup chicken stock

1 cup coconut milk

1/2 tsp salt

In a large saucepan heat butter and saute onions until translucent. Add chicken and cook 3 minutes, stirring frequently. Add chicken stock, coconut milk, spinach and salt. Simmer 20 minutes or until chicken is cooked.

All about Dijon Mustard

I never expected to visit Dijon. But on my first trip to France, I asked my Parisian friends for suggestions for where to go and they said Dijon and nearby Beaune, so off I went. The historic capital of Burgundy, Dijon is a dramatic looking city with lots to do and see. It has many museums, churches, medieval buildings with gargoyles and stunning geometrically patterned roofs of green, white, yellow, black and terra cotta ceramic tiles.

When most people think Dijon, they think mustard. But Dijon is in wine country, home of Coq au Vin, Boeuf Bourguinon and lots of other rich and rustic dishes including the classic preparation of Escargot in garlic, butter and parsley. In addition to Pinot Noir, Chardonnay, Gamay and Aligoté, the region is also known for Cremant de Bourgogne and cassis. It's worth noting that you can get to Dijon in under 2 hours from Paris if you take the TGV.

But let's talk mustard. If I had to choose one mustard only (currently I have 7 open jars in my fridge) it would be Dijon. It's mellow and sophisticated in color but with a spicy bite. It's made from brown or black mustard seeds and usually from white wine vinegar, though initially it was made with verjus, a kind of unripe grape juice. Dijon is where you'll find the original Maille shop, founded in 1747, the windows filled with handsome ceramic mustard jars of all sizes. There is another Maille boutique in Paris (right near Fauchon and Laduree at place de la Madeleine).

I'm rather fond of the Maille brand (now a subsidiary of Unilever), it works particularly well in recipes and is not very expensive. If you substitute Grey Poupon (owned by Kraft), you will notice a difference (and it does not work as well in vinaigrette recipes). In France you can buy Dijon mustard flavored with everything from cassis to blue cheese to cognac, nuts, mushrooms, and piment d'espelette. Having been on the giving and receiving end, a small jar of flavored Dijon mustard makes a fine gift.

Here are some ways to use Dijon mustard (other than on sandwiches and hot dogs)

* Combine with oil and vinegar to make a classic vinaigrette

* Add to quiche recipes, especially quiche lorraine

* Slather on fish fillets before baking

* Mix with honey to make a dipping sauce, also great on salmon

* Add a touch to macaroni and cheese

* Use in baked beans

* Combine mustard and olive oil with red potatoes then roast until crusty

* Coat pork chops or chicken in mustard then crust with panko and bake

* Add to potato and egg salads

* Spread it on bread instead of butter

* Simmer mustard with pan drippings, wine, broth and cream to make a sauce for roast chicken

* Add to barbecue sauce

Want to learn more about Dijon cuisine? August 23, 2011 Michelin star chef chefs Jean-Pierre and Alexis Billoux from Dijon will be doing cooking demos at the CUESA kitchen at the San Francisco Ferry Plaza Farmer's Market from 10 am - 2 pm as part of the Dijon Must'art tour.

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http://feedproxy.google.com/~r/SpanishRecipesinpictures/~3/RsHGPzboCXg/duck-with-pears-aromatized-with-anise.html

Would you (American readers) consider cooking duck instead of turkey this coming Thanksgiving? Or...

Get the rest in my blog! See you there!

KARISALANKANNI KEERAI CHAPATHI

Nowadays i am using karisilankanni keerai in my cooking twice a week for health reasons. I make kootu and this chapathi.But i would say,we love this chapathi more than kootu ;) It is very easy to prepare.I make this for my hubby's lunch box. It stays soft and onion raita is the best accompaniment. I use the same method to prepare palak and other keerai chapathis.

                                                            

 

INGREDIENTS

Karisalankanni leaves- 1 bunch Wheat flour - 1 cup Besan flour  - 1 tbsp Sambhar powder - 1 tsp Garam masala - 1/2 tsp Curd - 1/5 cup ( adjust) Olive oil - 1 tsp Salt -as needed water - As needed

         METHOD

• Wash the leaves .Heat the kadai with a tsp of oil  and saute the leaves till it reduces to half in quantity.
• Grind to make a smooth paste by adding little curd . Now in a bowl , take the wheat flour,besan flour , sambhar & garam masala powder,salt and water.Knead well to make a soft , pliable dough.
• Roll to make thin chapathi and toast on a dosa tawa.
• Serve hot with onion raita and pickle.

      

KITCHEN CLINIC

Karisalankanni (Eclipta prostrata) is the herb of choice in treating liver diseases. This herb grows in marshy areas throughout the year. It grows abundantly during the rainy season. There are two varieties of karisilankanni, one has yellow flowers and the other white. The yellow one is more potent. Karisalankanni is most effective when eaten raw. It can also be dried in shade and powdered. Medicinal properties karisalankanni is also a specific remedy for jaundice. It has a great medicinal value in the treatment of hair. Karisalankanni is said to protect against night blindness and other eye diseases probably because of its high carotene content. Uses 1. It is good for teeth, skin and hair. 2. It induces appetite. 3. It aids digestion and helps expel fecal matter from the large intestines. 4. It heals ulcers. 5. It cleans the liver and encourages secretion of bile. 6. It cures inflamed liver also called fatty liver. 7. It expels intestinal worms, cures coughs and asthma, and tones the body. 8. The yellow variety is said to be particularly good for the skin and eyes. When ground to a paste and cooked as in karislankanni kootu, it is good for teeth, skin and hair. It induces appetite. It aids digestion and helps expel fecal matter from the large intestines. It heals ulcers. It cleans the liver and encourages secretion of bile. It cures inflamed liver also called fatty liver. Adulterated food can jeopardise the liver. Also foods contaminated with chemicals can play havoc. All these on entering human body should to be expelled and the liver is strained beyond its limit. This results in sluggish liver, stomach upset and gastroenteritis. Even though we consume nutritive foods in plenty than the previous generations it doesn't seem to strengthen our immune system. This is because of the loss of coordination between the liver, intestines and stomach. Adulterated food, contaminated water and polluted environment are the factors that are to be blamed for this state of affairs. There is a high risk of hypercholesterolemia, high blood pressure, cirrhosis, atherosclerosis and coronary thrombosis. Karisalankanni comes to rescue in such cases. One ounce of karisalankanni juice (15 ml) and cow's milk 20 ml (boiled and then brought down to the room temperature) are mixed and should be taken first thing in the morning. This regulates the blood pressure as well. As karisalankanni starts working in the system, it sets right the liver and cures jaundice, fatty liver, splenomegaly, hemorrhoids, indigestion etc. Regular intake strengthens the inner organs.

Technorati Tags: Keerai chapathi,Spinach chapathi,Karisalankanni keerai. yellow karisalankanni keerai chapathi

At the top of my wish list

My God, I would LOVE to try one of these. Do you think it really works?

It would be SO MUCh fun to buy some of these TV products and really test them out in the kitchen.....anyone want to be the sponsor?

http://feedproxy.google.com/~r/blogspot/sBff/~3/ZWCmztLf8Cs/classic-slow-cooker-beef-pot-roast.html

I'm not sure why I've always had such a bad attitude towards slow cookers. It does a great job turning out delicious braised dishes like this "7-bone" beef pot roast, it's efficient, and could not be easier to use. So, then why have I used my crock pot fewer times over the last decade than ice skates? By the way, I don't ice skate.

It probably has something to do with going to culinary school, and judging everything from the point of view of the professional kitchen. They're certainly not something you learn about at a cooking academy, or see in the back of a restaurant, and are generally associated with the dreaded, "housewife cooking." This is the same reason we can't serve jell-o molds.

There's no chef slur quite as hurtful as having your food called "housewifey," which is ironic since most of us were first taught about food and cooking by housewives. I'll have to work through these deep seated slow cooker issues with my therapist, but in the meantime I will say that I'm glad I dusted off the old crock pot and used it for this succulent pot roast.

The real secret here is making sure you sear the meat before the long, slow braising. The slow cooker does a great job of cooking the meat, but unless you brown the beef thoroughly beforehand, you're missing out on a lot of flavor. I hope this entices you to drag out your crock pot, and get your housewife on soon. Enjoy!

Ingredients:

2 tbsp vegetable oil

salt and pepper to taste

AP flour as needed

1 "7-bone" beef pot roast (about 5 pounds)

8 oz sliced mushrooms

1 onion, chopped

2 cloves garlic, minced

1 tbsp butter

1 1/2 tbsp flour

1 tbsp tomato paste

2 1/2 cups chicken broth
3 carrots, cut in chunks
2 ribs celery, cut in chunks

a few springs of rosemary and thyme

*Cook in slow cooker on high for 5-6 hours, or on low setting for 8-10 hours

A weekend to buy whisky

With Burns Night coming up this week and many celebrating it this weekend, now's a good time to stock up on your favourite whisky brand. Almost all the supermarkets have got special offers. Here's my pick of the bunch (meaning the best deals, not necessarily the best whiskies - see comments!)

Asda
1 litre bottles of Famous Grouse for £16 instead of £18.97 - standard bottles for £13.47 (£16.50-17 elsewhere)
Glenmorangie 10 y.o. for £21.97 (£33-£34 elsewhere)
Isle of Jura 10 y.o. for £19 (£28-29 elsewhere)

Morrisons
Grants £12.99 instead of £14.99

Sainsbury's
Halves of Famous Grouse for £7.29 instead of £8.29
Whyte & Mackay £12 instead of £15.79
Talisker at £25 instead of £31.99
Glenlivet French Oak reserve at £25 instead of £34.79

Tesco
Aberlour 10 y.o. for £21 (£25-27 elsewhere)

Waitrose
Ardbeg £34.50 instead of £40.50
Knockando £24.75 instead of £30.75

Booths also seem to have some good whisky offers with £10 off a number of leading malts including Ancnoc 12.y.o. and Old Pulteney 12 y.o., though they unhelpfully don't say what the discounted price is on their site. Apart from Isle of Jura 12 y.o. which is down to £20.95 from £30.95.

And Lidl has a decent own brand whisky called Hunter's Glen (yes, naff I know but it's fine) for £11.99.