mushrooms – Indian Culinary Center, NYC

Let’s Talk about Lamb Baby or Baby Lamb :)

March 31, 2017Leave a comment

This is the time of the year when people think of lamb. I love eating lamb all year round.
Spring lamb is tender and flavorful. I enjoy most cuts of lamb and here we have a simple meal of chops.
This can be a weeknight meal or a great option to entertain with.

I like to get a rack that is preferably ‘frenched’ by the butcher which just means that the meat has been removed from the bones. This makes for a prettier presentation.
Season generously with salt and pepper. Here I rubbed some dijon mustard and fresh thyme.

But one of the reasons that I am writing this post is to remind myself to change the seasonings to an Indian inspired palette.
I plan to do that by substituting the mustard with tamarind paste, the black pepper to cayenne and the thyme to dried mint (preferably Turkish mint which is so much more flavorful).

Sear meat side down on medium high heat for about 5 minutes and then turn over – no that is not burnt – I promise you.
Finish cooking the lamb in a 350 degree oven for about 15 minutes or till the meat registers 140 degrees.

I served the chops over mushroom pilaf.
You can create a pan sauce by adding some broth or wine to the pan you cooked the lamb in.
Use the sauce to drizzle over the chops or use it to make the pilaf.

When I do the Indian inspired meal – I think I will serve it over spicy chickpeas or lentils.

I will be sure to share the results when I make it.

In the meantime I really hope that you add lamb to your repertoire. It is a great option over all the chicken and beef we may be eating.

Until I cook again!

Tofu with Vegetables and Soba Noodles

January 16, 2017April 12, 2017Leave a comment

This was dinner last night – simple, quick, healthy and most importantly, delicious.

The vegetables you use is entirely up to you – what you like or what you have laying about.

I cut up two zucchini and sauteed them in a Tbs. of mustard oil.
You can of course use olive, peanut, coconut or an oil of your choice.

Next I added mushrooms cut into fours and sweet red and orange peppers. Also, a diced onion – I like to add the onion at this late stage because I want it to remain crunchy.
I would also add fresh sliced ginger – which I happened not to have.

This is one philosophy of cooking that I would like to impart – please don’t not cook something if you don’t happen to have one ingredient. Improvise, substitute or just leave it out – the key is that you cook something.

Next I added extra firm tofu cut into large pieces. (You can use any other protein you like such as chicken, pork or even slices of beef).

Douse this mixture with a generous amount of soy sauce, hot sauce of your choice (sriracha is nice), and vinegar.
Stir gently, so as not to break up the tofu.

Add 1/2 cup of water and a heaping Tbs. of miso paste if you have it. This adds a unique umami to the dish and contributes to the depth in flavor.
Let this simmer on low heat for a few minutes.

In the meantime, I cooked up some soba noodles (use pasta of your choice, even rice will do nicely).

Add the noodles to the tofu and vegetables – stir and dish into bowls.

Drizzle a few drops of toasted sesame oil and garnish with cilantro and scallions.

You just made a quick, delicious meal.

I hope you try it.

Until I cook again!

A Simple Roast Chicken over Vegetables

April 11, 2016April 11, 20161 Comment

I have blogged about roast chicken before but I suppose some things can stand repetition.

A good roast chicken is a test of a good cook – it’s simplicity can stump some, but if you master roasting a chicken well – then the sky is the limit as far as the flavors of your dish.

Try to get the best chicken you can – free range from a butcher is great.

To truss or not to truss?

I will be honest, if the chicken comes trussed, I will leave it as it or else I won’t bother doing it myself.

There are arguments for both:

a trussed chicken holds its shape and looks good in presentation

but

an untrussed chicken browns more evenly.

I leave the choice up to you.

I like to put my chicken on a bed of vegetables, which allows them to cook at the same time as the chicken, get flavored by the chicken juices and I like to believe the chicken benefits in flavor by sitting on the vegetables too.

In this case I used potatoes, sweet potatoes, carrots and sweet peppers flavored with salt pepper and thyme.

You can use almost any vegetable you like.

And oh yes, I had asparagus which I put on top around the chicken so I could pull them off soon, so as to not over cook them.

I also had some mushrooms which I sauteed in a pan because I love caramelized mushrooms.

Preheat your oven to 450 degrees and place the chicken with the vegetables for about 30 minutes.

I like to add a cup of water in the bottom with the vegetables which prevents burning and also creates a nice sauce.

Lower the temperature to 350 and cook another 15 to 20 minutes or more – or until the internal temperature reaches 160 degrees.

Let the chicken rest, for at least 15 minutes.

Sometimes I removes the chicken and add some mustard and wine to fortify the sauce.

Here is the cooked chicken and an addition of a general tbs. of dijon mustard.

Stir the mustard in and add a cup of wine and cook on open flame to evaporate the alcohol.

Taste for seasoning and season the chicken over the vegetables and drizzle the sauce over it.

Here is the finished dish – I did drizzle it with a little truffle oil.

Until I cook again!

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