Palak Paneer

If I had to name one favorite Indian dish it would be palak paneer - a none too pretty but unbelievably tasty spinach puree with fresh farmers cheese (paneer) that's lovingly spiced and served over a bed of rice or with a stack of naan. Saag paneer is similar, but can contain other greens beyond spinach. I got to thinking that it couldn't be too hard to make - and as it turns out, it's dead simple and comes out even better than the restaurant variety.

Although paneer is not hard to make, I happened to have some "bread cheese" already on hand. This is a popular cheese to grill up for an appetizer, as it holds its shape when cooked, becoming soft and gooey but not stringey. I thought at first that the texture would be very different, but it was just a little firmer than paneer and tasted very similar, so it's an easy shortcut if you don't have time to make your own paneer.

Palak Paneer

1 Tbsp ground coriander
1 Tbsp ground cumin
1 tsp tumeric
1 tsp garam masala
1/2 tsp paprika
1/2 tsp freshly cracked black pepper

1 Tbsp butter
1/2 large sweet onion, chopped
3 cloves garlic, minced
1 Tbsp grated fresh ginger
1 medium jalapeño, seeded & minced
3 Tbsp tomato paste
2/3 cup water
11 oz spinach, washed and dried

1/3 cup "bread cheese", cut into 1/2 inch cubes
3 Tbsp fresh cilantro, chopped

cooked rice or naan for serving

Combine spices in a large, deep sided dry saucepan over medium high heat. Toast until spices are fragrant.

Add butter and onion and saute until onion is soft. Add garlic, ginger, jalapeño and tomato paste and cook for 2 minutes. Add water and stir in spinach, reducing the heat to medium low. Put a lid on the pot so the spinach will steam and wilt, stirring occasionally.

Once spinach has wilted, transfer to a blender or use a stick blender to puree the mixture. Return to the pan, add cheese and cook until the cheese warms and softens. Add cilantro and cook 1 minute.

Serve over rice or alongside naan.

A Taste of India and Paying it Forward

I was the lucky recipient of Aapplemint's Pay It Forward gift pack, full of Indian goodies. Read on for chronicles of my Indian adventure. Since it is a pay it forward contest, I have a little prize pack of my own to give away, with some of my favorite treats. It includes glazes, teas, spices, Indian and Japanese treats and gourmet candies. If you are the lucky recipient, it will be your job to pay it forward with your own prize pack. If this sounds like a great opportunity to try new things, then leave me a comment on this post by July 28th with your email address and/or a link to your blog. I will pick one winner randomly (probably out of a hat) and notify you by July 30th.



Here are the contents of the Indian prize pack I recieved:
~ musst chips in aloo chaat flavor- addictively spiced potato crisps
~ salt and pepper banana chips - tasty strangely like potato - good but it made me wonder if they were really bananas or in fact plantains
~ nutties - yumm...I love cashews and these ones were candied then smothered in chocolate
~ 5 star crunchy bar - chocolatety, chewy, crunchy, malty
~ candied fennel seeds - my absolute favorite - I've never seen these outside of Indian restaurants - If any Baltimore locals know of a source for me I'd be endlessly thankful - I'm addicted!
~ fennel seeds - lovely licorice flavor
~ tumeric powder - yellow and bright
~ chili powder - the hottest I've ever had
~ garam masala - my favorite Indian flavor
~ homemade curry powder - wow
~ whole black mustard seeds - great texture and bite
~ whole cloves - they remind me of fall in picturesque New England towns - of mulled cider and glazed ham and pumpkin pie
~ tandoori paste - for tender flavorful grilled meats



I was inspired to create my own Indian feast using all those fabulous spices. This included some homemade naan, spiced chicken and lamb dishes and a lovely veggie side. The meal was complete with a silky smooth dessert. This is how I imagine India tastes.



Garlic Naan

1 1/4 cups organic whole milk
1 package active dry yeast
1 egg, beaten
3 Tbsp melted butter or ghee
3/4 cup plain yogurt
2 1/2 cups all purpose flour
2 cups whole wheat pastry flour
1/2 tsp baking powder
1/2 tsp salt
2 Tbsp crushed garlic
1 Tbsp garlic powder
1 tsp coarsely crushed black pepper
2 tsp black sesame or nigella seeds

Microwave the milk until warm but not hot. In the bowl of a stand mixer fitted with a dough hook, combine milk and yeast and let sit until frothy. Add beaten egg, butter and yogurt, mix well to combine. Add remainder of ingredients and mix to form a soft dough. If it is too sticky, add additional all purpose flour. Knead on medium speed for 2 minutes. Put in an oiled bowl and let rise until doubled in size (a couple of hours).

Preheat oven to 400 with a baking dish of water on the bottom rack. Divide the dough into 10 portions. Use the tips of your fingers to shape the dough into a dimpled tear drop on parchment or a silpat on top of a cookie sheet. You will be able to bake 2 or 3 at once, depending on the size of your cookie sheets. On the very top shelf (don't worry they won't burn), bake for 8 minutes or until golden, then flip and bake another 6 minutes. Repeat until you've used all the dough. Before serving, toast on the grill over high heat, slather with butter and sprinkle with garlic powder.


Aloo Gobi with peas
3 Tbsp. vegetable oil
1/2 tsp black mustard seeds
1/2 onion, diced
8 oz. cubed potatoes
1/2 tsp turmeric powder
2 tsp ground coriander
2 tsp ground cumin
2 1/2 tsp garam masala
1 ripe tomato, chopped
1 medium head of cauliflower, cut into florets
1 inch slice of ginger
1 tsp sugar
1 tsp salt
1 tsp ground black pepper
1/2 cup filtered water
1 cup frozen sweet peas
1 Tbsp butter

Heat oil and mustard seeds in a covered deep sided skillet over medium heat until seeds begin to pop. Add potatoes and onions and cook until they just begin to brown (about 10 min). Add spices and cook one minute until fragrant. Add tomatoes and cauliflower, toss until evenly coated with spices. Add ginger, sugar, salt, pepper and water and bring to a boil. Reduce heat to low and cover. Simmer for 12 minutes. Add peas. Simmer another 3 minutes or until all vegetables are tender and warm. Stir in butter.



Tandoori Chicken

Per chicken quarter (bone in, skin removed):
1/4 cup yogurt
1 Tbsp tandoori paste

Mix together yogurt and tandoori paste. Coat chicken with paste and let sit in fridge for at least 2 hours. Grill over indirect heat until cooked through, about 20 minutes.


Lamb Tenderloin with Indian Spices

2 tsp garam masala
1 tsp coriander
1/2 tsp turmeric powder
1 Tbsp brown sugar

3/4 lb. lamb tenderloin

Combine spices. Massage into lamb. Let sit for 1-2 hours in the fridge. Grill over high heat until seared on the outside, medium rare inside.



One of my favorite parts about Indian food is the use of creamy yogurt to cut the heat of spicy curries. I love mango lassies, and I've been meaning to try making homemade tapioca pudding for a while. This dessert combines those two treats to invoke the sweet flavors of India.

Mango Tapioca Pudding with Chai Whipped Cream



Mango Lassie Tapioca Pudding

1/2 cup small pearl tapioca
2 cups water

1 1/3 cups mango puree, strained
1/3 cup full fat yogurt
1 1/3 cup whole milk
1 Tbsp anise extract
1/2 tsp freshly ground green cardamom
1/4 tsp salt
1/4 cup honey
1/4 cup sugar
2 large eggs, beaten
1 tsp vanilla paste or seeds from half a vanilla bean

Soak tapioca in water overnight.

Drain tapioca. Add to a medium heavy saucepan with all other ingredients. Cook over medium heat until thickened and tapioca is translucent. Cool to room temperature, then spoon into glasses, cover with plastic wrap and chill. To serve, top with chai whipped cream, kiwi slices and candied fennel seeds.


Chai Whipped Cream

I have a nifty whipped cream dispenser that makes life easy. If you don't have one, this can easily be made by whipping cream about halfway, slowly adding spices and syrup, then beating until stiff peaks are achieved.

2 Tbsp cinnamon dolce syrup (you can buy this at any Starbucks - or substitute your own cinnamon syrup)
1 1/2 Tbsp good quality powdered chai
1 1/2 cups heavy whipping cream

Swirl syrup and chai together in the base of a whipped cream dispenser, until chai has dissolved. Add whipped cream and swirl to mix. Charge dispenser as directed.

Olio e Aceto... [or] Making Good Use of Foodie Gifts

I was lucky enough to win two contests this month (Hey - why the heck didn't I buy a lottery ticket?!?!). When they both arrived on the same day, I was as excited as a kid the night before going to Disneyland.

Presents are always fun, packages make them even better, and when they both come from foodies with phenomenal taste, they are the best! One of the contests was Coconut & Lime's Blogiversary contest, which I created my Thai Coconut Ice Cream with Mango Lime Swirl for. The other was Aapplemint's Paying It Forward giveaway, for which I did nothing (yet), and consequently, I feel very guilty about receiving such a bounty of treats (which you'll be hearing more about). I will, of course, be paying it forward quite soon, so stay tuned if you'd love some of my favorite goodies!



Rachel from Coconut & Lime really went all out. Her fabulous basket included treats like chocolate mochi, cola gummies, glacier fruits, japanese raspberry drops and litchi candies. The sweet was in perfect balance with the savory, which included a bounty of local McCormick seasonings, including Cinnamon Chipotle (yum!), Pork, Salmon and Seafood Rubs; Montreal Chicken and Steak seasonings; Baja Citrus, Garlic, Wine and Herb, Peppercorn Garlic, Zesty Herb and Tomato, Garlic & Basil marinade packets. She added some rich flavors with Pecan and Hazelnut extracts, and topped it off with some lime hued shot glasses (perfect for prep), a silicone basting brush and a cute white and green pot holder (how did she know I always destroy mine?). She even snuck in some white chocolate peanut butter, leading me to believe she must have noticed my tendency to fall for that creamy rich combo.



The spice mixes kind of caught my attention mostly because I don't ever buy these pre-mixed spices, so I was curious. Plus I drive by their international headquarters in Hunt Valley daily, and the tantalizing aromas make my mouth water. So tonight the theme was spice blends and two of my other favorite seasonings, Olio et Aceto. Oil and vinegar come in so many varieties that endless combinations are possible (and I get to play!)! So here's a taste!





Tomato Basil and Garlic Grilled Chicken



1/4 cup good red wine (I used a Paso Robles Cabernet)
1 Tbsp porcini oil (I didn't have basil or garlic oil - but they would be equally delicious)
1/4 cup minus 1 Tbsp olive oil
2 Tbsp chianti vinegar
1 packet McCormick Garlic Tomato Basil marinade
2 lbs. bone-in chicken thighs with skin

In a liquid measuring cup, measure out wine. Add porcini oil, then add olive oil up to the 1/2 cup line. Combine with vinegar and seasoning packet. Pour over chicken thighs and toss to coat. Let sit at least one hour.



Sidenote: One of my favorite tricks is to freeze meat in a marinade. That way, as it thaws it takes on flavor and you don't have to worry about starting dinner an hour earlier than usual.


Preheat your grill (sorry folks - I use gas for convenience - otherwise I'd never grill) with all burners on high. After scouring the racks and brushing them lightly with oil, turn the middle burner off and immediately place the chicken over it on the grill (most of the cooking will be done through indirect grilling. Turn the side burners to medium and close the lid. Cook for 8 minutes. Baste with extra marinade and flip over. Cover and cook for another 8 minutes. Baste and turn over, this time directly over the burners. Watch out for flare ups and remove from heat if necessary. After 2 minutes, baste, flip and repeat with the other side. This will slightly char the surface and crisp the skin. Let rest for 5 minutes before eating.


Hungarian Brown Rice Medley



I am 25% Hungarian, and although I'm sure this is not a traditional recipe, it reminded me of my roots and was hauntingly good due to copious amounts of smoked paprika.

2 1/2 cups chicken stock
1 Tbsp porcini mushroom oil
2 Tbsp McCormick's Montreal Chicken Seasoning
1 1/2 Tbsp Smoked Paprika
2 Tbsp tomato paste
1 cup brown rice (I love Trader Joes brown rice medley for this)
1 Tbsp chianti vinegar or a hot pepper vinegar

Bring stock to a boil. Stir in other ingredients, except for vinegar. Bring back to a boil, reduce heat to low and simmer, covered, for 35 minutes, stirring occasionally. Add vinegar, stir and let sit for 5 minutes. Top with salsa. Recipe follows.



Toasted Corn & Tomato Salsa with Bacon



Because everything's better with bacon!

This isn't salsa in the way most Americans think of salsa. Salsa literally means sauce, and this is a chunky summery mix that has enough of a liquid component to form a type of sauce. Many of you will probably shriek at me using tomatoes, as every person I've talked to in the last month has. All I have to say is use some common sense people! Buy your produce locally (right now that means greenhouse tomatoes) and wash it well and you won't get Salmonella! And please stop freaking out! It's a flipping tomato for god's sake!


1 1/2 Tbsp canola oil
1/2 Tbsp chile oil
2 1/2 cups frozen corn
3 very ripe Roma tomatoes, coarsely chopped
1 Tbsp Montreal Chicken Seasoning
1 Tbsp raspberry vinegar (my grammie makes this from her garden for me)
1 Tbsp orange muscat vinegar (or other intriguingly flavored fruit vinegar)
1 packed Tbsp basil leaves, chiffonade
3 slices center cut bacon

In a heavy bottom, high heat safe skillet, heat the oil over high. Add corn and stir occasionally until most are golden and many are starting to blacken. Remove from heat and toss with tomatoes, seasoning, vinegars and basil. Let sit.

Line a microwave safe dish with 3 paper towels. Place bacon on top. Top with 2 more paper towels. Microwave on high for 4 minutes. Wala...perfect crispy bacon. Crumble this on top of the salsa right before serving.








Dessert is a preview of some of my Indian treats. The little candied fennel seeds are so nostalgic to me, and I have always loved them with yogurt, another Indian staple. This is great on its own, or as a dip for fruit. The seeds aid digestion (as do the probiotics in yogurt, come to think of it).



Vanilla Cardamom Yogurt with Candied Fennel Seed

2 cups lowfat organic yogurt
1/4 tsp vanilla paste (or 1/5 seeds of a vanilla bean)
1/4 tsp vanilla extract
1 Tbsp honey
1/4 tsp freshly ground green cardamom
1 tsp fennel seeds
1 tsp candy coated fennel seeds

Blend first 5 ingredients together well. Sprinkle with seeds. Enjoy the simplest, and perhaps healthiest, dessert of your life.