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Below are the 6 most recent journal entries recorded in The Kitchen Sink - Part 2!'s LiveJournal:

Thursday, August 28th, 2008
8:44 am
Tandoori-spiced Chicken Breasts
Tandoori-spiced Chicken Breasts

From Gourmet magazine, April 1999.
Servings: Serves 4.

For spice paste:
1 large garlic clove
1 1/2 teaspoons coarse salt
1 small fresh red or green chile such as serrano or cayenne
1/3 cup low-fat plain yogurt
1 tablespoon fresh lemon juice
2 teaspoons grated peeled fresh gingerroot
1 1/2 teaspoons ground coriander seeds
3/4 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves

4 skinless boneless chicken breast halves (about 1 1/4 pounds total)
1 small red onion
2 teaspoons vegetable oil

For yogurt sauce:
1/2 cup low-fat plain yogurt
1 teaspoon fresh lemon juice
a pinch cayenne

Make spice paste:
Mince garlic with salt and mash to a paste. Wearing protective gloves, mince chile (including seeds for a spicier paste) and in a bowl stir together with garlic paste and remaining spice paste ingredients.

Make 3 diagonal cuts about 1/4 inch deep in each chicken breast and rub spice paste into cuts and all over chicken. Marinate chicken, covered, 30 minutes at cool room temperature.

Preheat broiler and line broiler pan with foil. Halve onion through root end and reserve 1 half for sauce. Thinly slice remaining onion half, separating layers, and in a small bowl soak onion slices in ice water to cover while broiling chicken.

Arrange chicken without crowding on rack of broiler pan. Brush chicken with 1 teaspoon vegetable oil and broil about 3 inches from heat 8 minutes. Turn chicken over and brush with remaining teaspoon vegetable oil. Broil chicken until lightly browned and just cooked through, about 6 minutes more.

Make sauce while chicken is broiling:
Mince enough reserved onion to measure 1 tablespoon and in a small bowl stir together with all sauce ingredients.

Drain soaked onion and pat dry between paper towels. Top chicken with onion slices and serve with yogurt sauce.

My notes:
- for the sauce paste, I simply threw everything into a food processor, although I removed the seeds of the chile first; same flavor, less work!
- I marinated the chicken overnight, and I think it was almost too long. 1-4 hours might be more appropriate, 30 minutes seems too short unless you're in a hurry for a weeknight dinner.
- I skipped the coriander seeds since I was making it for someone who has the coriander=soap taste issue. I'll try making it with the seeds next time.
- I didn't brush the chicken with oil at any point. So much of the marinade stuck to the chicken that it didn't seem to need it.
- I never bothered to make the onion portion, since I don't like raw onions much.
- For the sauce I just mixed the yogurt with lemon juice, salt, and cayenne.

Current Mood: energetic
8:39 am
Sour Cream Coffee Cake
Sour Cream Coffee Cake

This is a recipe my mom got from one of her Jewish childhood friends in Yonkers NY. It is a family standard for us, especially for holidays. Nothing beats a piece of this cake, fresh out of the oven, with a hot cup of coffee.

___Cake ingredients___
1/2 c. unsalted butter, softened
1 c. sugar
3 eggs
1 c. sour cream (use nonfat if desired, it makes no difference in taste)
1 tsp. vanilla
2 c. unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 tsp. baking soda

___Streusal ingredients___
2 c. light brown sugar
1-1/2 c. chopped walnuts
6 Tbsp. flour
6 Tbsp. butter
2 tsp. cinnamon

Prep: heat oven to 350 degrees and grease a 9 x 13 baking dish.

For the cake: Cream together the butter and sugar. Add the eggs, one at a time, then fold in the sour cream and vanilla. In a separate bowl, mix the flour, baking powder, salt, and baking soda. Add to wet ingredients and mix just until there are no more streaks of flour.

For the streusal: melt the butter in a small pan. Add the rest of the ingredients and mix thoroughly.

To assemble: Scoop 1/2 of the cake batter into the greased baking dish, and spread it out as best you can (the batter is pretty thick). Then spread 1/2 of the streusal over the cake. Use a small spoon to dollop on the remaining cake batter - you won't be able to spread it much - and top with the rest of the streusal.

Bake for about 35-40 minutes. The top should be golden brown, not dark brown. Remove from oven and let cool in baking dish for at least 15 minutes before serving.

Current Mood: energetic
Thursday, May 3rd, 2007
4:50 pm
From 'The Way We Garden Now: 41 Pick-and-Choose Projects for Planting Your Paradise Large or Small' by Katherine Whiteside (Clarkson Potter. 2007). Copyright 2007 by Katherine Whiteside.

I adore making rhubarb pies (I prefer mine without strawberries and with a made-from-scratch crust.) But sometimes a girl needs something a little stronger than pie to get through the rest of the day. This is an especially nice way to celebrate a birthday that falls during rhubarb season. Mine is June 3rd, the height of rhubarb season and here is how I make birthday Rhubarbaritas:

To make the juice:
* Fresh organic rhubarb, as much as you have, cut into rough chunks
* Simple syrup (2 parts water to one part sugar, boiled until sugar dissolves and liquid is clear)

1. Place rhubarb chunks in saucepan and cover completely with simple syrup. Simmer until rhubarb falls into threads.

2. Cool in saucepan, then pour into cheesecloth draped in a strainer placed over a bowl. Allow to drip and then squeeze the last of the juice out of the rhubarb pulp.

3. Store juice in a bottle in the refrigerator until a Rhubarbarita urge strikes.

To celebrate that Rhubarbarita urge:

1. Put lots of crushed ice in a tumbler.

2. On top of the ice, pour equal amounts of rhubarb juice and a tasty tequila like Patron Gold. I suggest that this is not the moment to be shy or to go light.

3. Stir and adjust sweetness level by squeezing fresh lime into the glass.

4. Sip, sing "Happy Birthday" really loudly, and kiss everybody at your party.

5. For the adorable little kiddies at the party, add rhubarb juice to fresh lemonade for a fun, non-alcoholic drink.
Saturday, February 24th, 2007
9:10 am
Lizified Garden Harvest Soup
I modified this recipe from "YOU on a diet", because I don't like vegetables.  If you like garlic and onions and spicy, this recipe may make you able to eat all those veggies in it.

1 tablespoon olive oil
1 medium onion, chopped
2 carrots, chopped
4 garlic cloves, thinly sliced
1 red bell pepper, chopped
2 qts (8 cups) low-salt vegetable stock
1 can (28 oz) undrained diced tomatoes
2 cups water
1 small head of cabbage, thinly sliced
1-1/2 teaspoon hot red pepper sauce (I use up to 1-1/2 Tblspns)
Salt as fresh ground black pepper (I haven't needed them, with the hot sauce)

Heat a large saucepan over medium heat.  Add oil, then onion.
Cook 5 minutes, stirring occassionally.
Stir in carrot, garlic and bell pepper.
Cook until tender.
Add stock, tomatoes, water and cabbage.
Simmer uncovered 20 minutes.  Add hot sauce to taste.

Makes 10, ~1 cup servings.  I eat it in 6, 1.5 cup servings.  I make it on Sunday and freeze it for the week.  Freezing doesn't seem to harm it at all.  Great for busy people, you just grab the frozen soup, nuke it, and you have food!
Tuesday, January 2nd, 2007
2:06 pm
Grandma C's Pierogi Recipe
(Modified to use a kitchen/dough mixer. The original recipe is supposedly my great-great-grandmother recipe.)

Recipe Behind the CutCollapse )
2:03 pm
I was looking for a recipe from a friend over the weekend that used to be stored on the previous incarnation of TKS, and I saw it was gone! Oh noes!

Since lots of the former TKS'ers seem to be on LJ now, I thought I'd fire this up again here.

This community is about friends sharing recipes for public use. You must be a member to post and in order to be a member, someone in the group has to know you.

Post away ;)
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