Category Archives: Entrées
Herbed Ricotta and Potato Gnocchi
- 1 one pound russet potato
- ½ cup whole milk ricotta cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon fresh ground nutmeg
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh chives
- 1 egg, beaten
- ½ cup freshly ground Pecorino Romano
- 1 cup plus more flour
Cook the potato till soft to the fork. Take the skin off and put the potato through a potato ricer into a bowl. Add the ricotta cheese, salt, pepper, nutmeg, thyme, chives, egg and cheese. Mix well. Gradually add the flour, one tablespoon at a time till the dough comes together and not sticky- try not to over knead the dough. Separate into four sections and roll each into ½ inch thick logs on a floured surface. With a knife, cut bite-sized gnocchis. Place on a floured cookie sheet and let sit for an hour. Make the sauce in the meantime.
Marinara Sauce
- 1 can San Marzano tomatoes (chopped or whole, if whole, crush them with fingers)
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, chopped
- Salt
- Pepper
Heat the olive oil in a medium saucepan. Add the onion and garlic. Saute on medium heat for 2 to 3 minutes. Add the tomatoes and simmer for 20 minutes. Taste for seasonings and add salt and pepper as necessary.
Bring a large pot of salted water to a boil. Cook the gnocchi for 2 to 3 minutes or till they float to the surface. Serve with marinara sauce and freshly grated cheese
Cauliflower and Potatoes Sauteed with Tomatoes
- 1 cauliflower head, cut into florets
- 4 to 5 medium sized yellow potatoes, cut into ½ inch wedges
- 1 teaspoon cumin seeds
- 1 teaspoon ajwain (carom) seeds
- 2 tablespoons extra light olive oil
- 1 medium yellow onion, sliced
- 2 inch ginger, chopped
- 4 garlic cloves, chopped
- 1 cup fresh tomatoes, chopped
- 2 teaspoons salt
- 1 teaspoon turmeric
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- ½ cup cilantro, chopped
In a large saucepan, heat the olive oil. Add the cumin and ajwain seeds and sauté on medium high heat till the seeds begin to sizzle. Add the onion, ginger and garlic. Saute on medium heat for 4-5 minutes. Add the tomatoes and sauté for another 4-5 minutes. Add the salt, turmeric, coriander powder and garam masala. Mix well and add the cauliflower and potatoes. Mix well and lower the heat and cover for 15 minutes or till the potatoes and cauliflower are tender. Turn the heat up and uncover the pan and sauté, stirring constantly. Saute for 5-6 minutes, till the excess moisture at the bottom of the pan has evaporated. Check for seasonings and garnish with cilantro.
Cheese Buldak
This is a delicious recipe- a Korean version of chicken parm.. kind of- it has Korean rice cakes mixed with tomato sauce and the iconic Korean pepper paste, gochujang! If you like Korean food and want to try something at home, this is a great way to experiment. I have made the recipe more accessible and not as spicy.
¼ cup gochugaru (Korean red-pepper flakes)
2 tablespoons gochujang (Korean red-pepper paste)
3 tablespoons light brown sugar
3 cloves garlic, peeled and minced (about 2 tablespoons)
1 (1-inch) piece ginger, peeled and minced (about 1 tablespoon)
1 tablespoon soy sauce
½ teaspoon freshly ground black pepper
1 pound boneless, skinless chicken thighs, cut into ¾-inch cubes
2 tablespoons neutral oil, such as canola or peanut
4 ounces sliced Korean rice cakes (optional)
6 to 8 ounces low-moisture mozzarella, thinly sliced
2 scallions, sliced, for garnish
Combine the gochugaru, gochujang, brown sugar, garlic, ginger, soy sauce and black pepper in a medium bowl and mix well. Add the chicken and stir until it is well coated.
If you’re using the rice cakes, swirl the oil into a large, oven-safe skillet set over medium-high heat and wait for it to shimmer. Add the rice cakes and cook, turning the cakes often, until they are a little crisp, 3 to 4 minutes. Transfer the rice cakes to a small bowl and set aside. If you’re not using rice cakes, simply swirl the oil into the pan and move along to the next step.
Add the chicken mixture to the pan along with ¼ cup water. Cover and cook over medium-high heat, stirring occasionally, until the chicken is cooked through, 8 to 10 minutes, stirring in the rice cakes halfway through, if using. Meanwhile, heat the broiler in your oven.
Remove the chicken from the heat. Cover the pan with the sliced mozzarella, then slide the pan under the broiler. Cook until the cheese has melted and browned in spots, about 2 minutes. Remove from the oven, and sprinkle with scallions. Serve immediately, with rice.
Chinese Eggplant with Ground Turkey and Green Beans
1 pound ground turkey meat
2 tablespoons Chinese cooking wine
2 teaspoons ginger, grated
1 teaspoon salt
Marinate the turkey meat with the cooking wine, ginger and salt and keep aside for an hour.
4 to 6 tablespoons oil
2 long Asian eggplants, cut on a bias into 2 inch pieces
1 pound thin green beans
3 garlic cloves, chopped
1 tablespoon ginger, chopped
4 green onions, green and white part separated and chopped
3 tablespoons doubanjiang (broadbean sauce)
2 tablespoons soy sauce
2 teaspoons sugar
1 teaspoon sesame oil
Salt if needed
Transfer the eggplants into a large pot filled with water with 2 teaspoons of salt and soak for 10 minutes. Add a weight if necessary to make sure the eggplants are well soaked. After 10 minutes, drain completely and dry well.
Heat 2 to 3 tablespoons oil in a wok like pan and fry the eggplants for 6 to 9 minutes till the eggplants become soft and golden brown. Take out of pan and keep aside. Add more oil and fry the green beans for 4 to 5 minutes. Take out of the pan and add more oil and add the white part of the green onions, ginger and garlic. Saute on medium heat for a minute and add the marinated ground turkey. Saute on high heat till the meat is nicely separated and golden brown. Add the doubanjiang, soy sauce, sugar and sesame oil. Mix well and check for seasonings and add salt if necessary. Garnish with the green parts of the green onions and serve with steamed rice.
Chicken with Almond and Cilantro Curry
- 1 pound chicken thighs, skinless and boneless, cut into 2 inch pieces
- ½ cup full fat yogurt
- ¼ cup half and half
- ¼ cup fresh mint
- ½ cup fresh cilantro
- 2 inches fresh ginger, peeled and cut
- 1 teaspoon garam masala
- 2 teaspoons salt
Add the yogurt, half and half, mint, cilantro, ginger, garam masala and salt to a blender and blend till a smooth sauce is formed. Transfer to a mixing bowl with the chicken pieces and marinate for at least 2 to 3 hours, preferably over night.
- ½ cup slivered almonds
- ½ cup hot water
Soak the almonds in the hot water for an hour and then place in a blender and blend till a smooth paste is formed, keep aside.
- 2 tablespoons butter
- ½ teaspoon mace
- ½ teaspoon nutmeg
- 1 teaspoon black cumin seeds
- 1 cinnamon stick, ½ inch
- 1 medium onion, chopped
Heat a heavy saucepan with the butter. Add the mace, nutmeg, black cumin seeds and cinnamon stick. Saute on medium heat for 30 seconds. Add the onion and sauté on medium heat for 2 to 3 minutes. Add the almond paste and sauté for another 4 to 5 minutes, stirring constantly. Add the chicken with the marinade and bring to a boil. Lower the heat to a simmer and cover with lid and cook for 20 minutes, stirring occasionally. Take the lid off and check for seasonings. Turn the heat up to cook off any excess moisture. Mix well and serve warm with rice or rotis.
Sauteed Shrimp with Indian Pickling Spices
This is a great dish for a main meal or an appetizer…it’s yummy!!
- 1 pound medium shrimp, cleaned and deveined
- 2 tablespoons peanut oil
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1 teaspoon onion seeds (nigella seeds)
- ¼ teaspoon fenugreek seeds
- 1 medium onion, sliced
- 1 serrano chili, chopped
- 2 tablespoons tomato puree
- Salt
- ½ cup cilantro, chopped
- Juice of half a lime
Heat a wok like pan with the peanut oil. Add the cumin, fennel, mustard, onion and fenugreek seeds. Saute on medium heat for 30 seconds. Add the onion and serrano and sauté on medium heat for 3 to 4 minutes. Add the tomato puree and sauté for 3 to 4 minutes. Add the shrimp and sauté for 3 to 4 minutes. Add salt and cilantro. Add lime juice. Serve warm.
Channa Dal with Curry Leaves
2 tablespoons extra light olive oil
1 medium yellow onion, chopped
2 garlic cloves, chopped
1 green chili, chopped
1 medium tomato, chopped
1 cup channa dal, rinsed and soaked in water
2 cups water
2 teaspoons salt
½ teaspoon cayenne pepper
½ teaspoon turmeric
1 teaspoon garam masala
Juice of one lime
1 teaspoon ghee or oil
1 teaspoon cumin seeds
5 to 7 curry leaves
1 teaspoon garam masala
½ cup fresh cilantro, chopped
Heat a medium pressure cooker with the oil. Add the onion, garlic and chili. Saute on medium heat for 2 to 3 minutes. Add the tomato and sauté for 2 minutes on medium heat. Drain the dal and add to the sautéed onion. Add the water, salt, cayenne pepper and turmeric. Bring to a boil and cook under pressure for 20 minutes. Take the lid off once the pressure has subsided. Continue to cook on medium heat. Add the lime juice and check for seasonings.
In a small frying pan, add the ghee, cumin seeds and curry leaves. Cook on medium heat for 2 to 3 minutes till the cumin seeds begin to sizzle. Transfer the cumin seeds and curry leaves to the cooking dal. Mix well and add the garam masala and fresh cilantro. Serve warm.