Tag: recipes

Onion and Broccoli Bhajji

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The other week Certain Someone and I had the opportunity to catch up with old friends and some new ones at Jaipur, a  new Indian restaurant in the West Loop. As our friends were Indian, this place passed their critical palate. One of the food items I couldn’t get enough of was the Bhajji, a fried onion fritter. I decided to replicate these at home and realized I had all the ingredients sitting in the pantry. The main ingredients are Gram flour( chickpea flour) and sliced onions. The spice ratio can be adjusted to your tastes. I decided to add some chopped broccoli for color.The taste to me is similar to a Falafel, but more spicy I served these one night for dinner and Certain Someone couldn’t get enough. They serve well as leftovers too. No wonder this is among the most popular snacks and starter courses throughout India. I like mine plain, but serve with a pickle or chutney on the side. And it’s Gluten-free if that’s what you require.

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Onion and Broccoli Bhajji

  • 2 onions halved and then sliced thinly
  • 3/4 cup chopped broccoli
  • 2 cups Chickpea Flour
  • 1/4 cup Rice Flour
  • 1 teaspoon baking powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon curry
  • 1/2 teaspoon black onion seeds/ nigella seeds
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon coriander seeds crushed
  • 1/2 teaspoon cumin
  • salt to taste
  • 3/4 cup or more of water
  • Vegetable Oil or Canola Oil for frying
  1. Slice onion.Chop Broccoli.
  2. In a bowl mix all dry ingredients and spices.
  3. Add onion and broccoli.
  4. Add water a little at a time and mix until all ingredients are moistened and form a ball. You may need more or less water.
  5. Heat oil for frying.
  6. Make small balls of mixture and drop in for frying.
  7. Turn and make sure browned on all sides.
  8. Drain on paper towels.
  9. Serve  with lemon, lime, or Indian pickle or chutneys.

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Consider this for upcoming Meatless Monday options.

Hot and Sour Soup… The Ultimate Brew and Cure All

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As I type this this the evil winds are howling in Chicago. Wicked germs are flying around but I feel safe and warm after having some Hot and Sour soup. That is all I need to ward the wicked cold away.

I remember the first time I ever had Hot and Sour soup. I was repelled by the site. The thick dark concoction with unidentifiable things floating in it just didn’t appeal to meal.I didn’t even bother tasting the bowl put forth. Then years later at a better restaurant, I was enticed to try it and have been a fan ever since. It’s  my go to brew when I’m under the weather. Hot and Sour soup is the cure the common cold. Why am I posting this for the Great Hallow Tweet? Well its just the sort of brew I see a witch cooking up in her cauldron. Only the intentions and results are good.

Hot and Sour soup is one of China’s most popular soups, yet it can vary by region. The more spicier version being Szechuan of course. Vegetarian versions can be made too with vegetable stocks and no meat. If you are lucky you will find Lily buds( golden needles) which add the healthful benefit .They look like fingernails  .I’m not sure about the mushrooms I got in the market but I thought they were beautiful. Most recipes call for Cloud Ear and other dried mushrooms. A well stocked Asian Market will have the mushrooms and Lily buds  dried. Hot and Sour Soup gets it’s heat from white pepper  and the sour from vinegar. I kicked my heat up a notch with the addition of red chili oil.Remember prep is key to this recipe.

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Hot and Sour Soup

  • Various dried mushrooms
  • 4-6 pieces dried mushrooms like Shitake
  • 12 pieces of Cloud Ear mushrooms
  • 3 cups boiling water for soaking
  • 10-12 pieces of dried Lily Buds
  • 1/2 cup chopped  raw pork ( tenderloin, chop)
  • 1/2 bamboo shoots
  • 1 teaspoon minced ginger
  • 3 tablespoons soy sauce
  • 4 tablespoons corn starch or tapioca starch
  • 1 tablespoon peanut oil
  • 6 cups chicken or beef stock
  • 1 cup diced firm tofu
  • 3-4 tablespoons rice vinegar
  • 1 tablespoon sugar
  • salt
  • 1 egg
  • 2 tablespoons sesame oil
  • 1 tablespoon chili oil
  • 2 teaspoons white pepper
  • Scallions to garnish
  1. In a bowl soak your dried mushrooms with enough boiling water to cover.Cover with a plate and let sit for 30 minutes.
  2. Soak Lily Buds in warm water for 30 minutes.
  3. Marinate chopped pork with 2 tablespoons of Soy Sauce for 20-30 minutes. While the other items are soaking.
  4. Drain mushrooms and Lily buds.Set aside 1/4 cup of mushroom soaking liquid.
  5. Slice the mushroom and Lily Buds thinly , discarding any hard parts.
  6. In small bowls mix your cornstarch and the reserved mushroom liquid in one. In another  mix your vinegar, remaining soy sauce with sugar and salt.
  7. In a large wok or sauce pan heat with peanut oil until very hot.
  8. Add drained chopped pork and stir-fry for a few minutes until no longer red.
  9. Add ginger.
  10. Add mushrooms and Lily Bud’s and drained bamboo shoots.
  11. Stir-fry for a few minuted.
  12. Add Chicken or Beef stock and bring to a boil.
  13. Add Tofu.
  14. Bring to another boil.
  15. Add vinegar and stir in.
  16. Add cornstarch and water. The soup should start to thicken. If you feel you need more, add more dissolved cornstarch in water to reach desired level of thickness.
  17. Beat egg with some sesame oil and add in a drizzle to the soup.
  18. Add the white pepper and remaining  sesame oil. At this point you can add chili oil to add desired amount of heat.
  19. Taste and adjust with any extra soy , vinegar, or sugar needed.
  20. Serve garnished with scallions and an extra drizzle of chili oil.

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Hot Buttered Rum with Apple Cider… A Witches Brew for the Great Hallow Tweet

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There was an old cabin in the woods. It was rumored that there lived an witches coven who blended magical brews in their cauldrons.  It was only on  Hallows Eve that the town folk were fearless. The aromas of cinnamon and spice filled the air  and beckoned anyone in their vicinity to their door. Taking the young ones trick or treating left most exhausted and the siren call of a warm fire and a hot drink could not be turned down. Upon entry one is greeted by other townsfolk who were lured by the promise of warmth and hospitality.

“Yummm, There is no Eye of Newt or  Toe of Frog in this brew!” a guest proclaimed.

” Oh, There was some bubble, bubble, but it really wasn’t much of a toil and trouble to make. Would you like the recipe?” asked the witch?

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Hot Buttered Rum With Apple Cider

Serves  4 small cups or 2 big mugs

  •  2 cups Apple Cider
  • 1 cup Dark Rum or more depending on taste
  • 4 tablespoons butter
  • 4 tablespoons  Brown sugar
  •  a  few cloves to taste
  •  1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Whipped Cream
  1. In a saucepan  melt butter with brown sugar. Do not burn sugar.
  2. Add cinnamon, nutmeg,  cloves and cider.Heat until almost a boil.
  3. Add rum and lower heat to simmer a few minutes.
  4. Strain while pouring into cups.
  5. Top with with whipped cream.

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Marzipan Eyeballs…Great Hallow Tweet Halloween Blog Hop

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It’s that time of year again . Time for the Great Hallow Tweet. Now many of my faithful readers know that I like  to craft both the beautiful and macabre from edible sources. So naturally with Halloween coming up , why not some edible eyeballs amongst the pumpkins. I don’t have kids, but I think they will love this easy project. Serve them up on a bed of almonds for a homemade candy . You can make your own marzipan or buy it.  I find with most brands I like to add a bit of mine own flavor. Rather than knead color in , the colors are painted on. This a great gluten free, child friendly, no cook recipe project.

Be sure to visit my other ghoulish partners in the Great Hallow Tweet on my sidebar for other fantastic ideas and recipes.

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Marzipan  Eye Balls

Things you will need:

  • Food Grade Color gels from Wilton or other sugar craft supply source (White, Blue, Black, and Red)
  • Good quality Marzipan. A little goes a long way.
  • 3-4 small brushes used only for cake decorating.
  •  A few tablespoons Clear Vanilla Extract or Vodka/Rum to dilute food color gel
  • Piping tip to make indentation.
  • Toothpicks  to remove color and drag paint veins in eyes.

*Normally I steam finish my marzipan’s to set the color,however as this is a child friendly recipe, you can skip this step.

How To:

  1.  Roll marzipan’s into round balls.
  2.  Take a piping tip and indent the shape of an Iris. This will help keep your colors in place and add depth.
  3.  Dilute your white food color gel with clear alcohol (vodka or clear extract)
  4.  Paint eyeball white with the exception of Iris.
  5.  Paint Iris color of choice.
  6. Paint Pupil Black.
  7. Taking a thin brush or toothpick dragged in red gel, paint on veins on the whites.
  8.   Lift with offset spatula and let set and dry.

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Suggested Serving Ideas:

  • Boxed up for your  party guests
  • Cupcake or Cake toppers
  • On a tray of almonds

 

Homemade Pork Scratchings aka Pork Rinds

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In the carnivore realm there are two groups. Those that eat pork and those that don’t. In our household we love the Swine. Sausages, bacon , chops, loins, roasts,etc.Need I say more? Pork really is a tastier and a more versatile meat.Religious reasons I get and respect.Even those restrictions were an early form of food safety. But,I hear a lot of people for various reasons profess why they don’t eat pork, is that it’s dirty. That excuse  is dated, period. Nowadays eating poultry, fish, and eggs can out you at more risk than eating pork. There are fewer cases of Trichinosis out there and reported than Salmonella or E Coli. I’m not here to convert but I’m just saying….

Not believing in waste, I had a whole large piece of pork skin left over from the belly used to makeChorizo. The perfect crispy skin has always eluded me. Close but not perfection. Then I came across some references to the famous English Chef Fergus Henderson, who is known for his nose to tail style of cooking. Nothing is wasted and respect is shown to animal  without waste. It seems his pork scratchings( pork rinds) are a huge deal and a superior recipe. A total of a five to six day process, the skin is lovingly salted for five days to confit and swathed in duck fat andconfited .Once tender and jelly like after the confit, the skin is then racked in the oven and puffs and bubbles to a beautiful golden brow, It really is the perfect recipe. Your next cocktail party, football game, or holiday gathering , offer up these nibbles and your swine eating guests will bow at your feet. You can purchase pork skin in most Latin markets, or save it from when you buy whole roasts.

I did make a little error with these nibbles. I didn’t soak the skin after salting. Fortunately I didn’t use loads of salt, so a nice cold beer washed it away. That’s my second salt accident this month.When doing the final baking , rather than keep the skin intact, cut it up into smaller pieces to aid crispiness, I find the smaller pieces puff more. Then you break it up even more when complete.

You know this isn’t  health food and should only be made on special occasions. But it is way better than deep frying the rinds in my opinion like the Mexican Chicarron,but its wickedly good. Enjoy!

I did feel like Hannibal Lecter while making this. Carefully tending to large swathes of skin. My refrigerator looked like a lab.So this recipe isn’t for the squeamish, if things like that bother you. You know, the type that likes their meat all neat and packaged in Styrofoam and wrapped in plastic. Kidding!

Be sure check out the Duo Dishes , who posted their own version of pork rinds this week too.

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Pork Scratchings

adapted by Fergus Henderson from Beyond Nose to Tail


 

 Ingredients

  • Pig’s skin  with a little fat on the underside
  • Kosher Salt or Sea Salt
  • Duck fat (about 1 cup or more to cover the skin)
  1. Spread a layer of sea salt on a glass , plastic or non reactive tray.
  2. Apply sea salt on top of the pork skin liberally( approx about 1-2 tbsp. Depending on size of skins.
  3. Cover salted skin and leave in  the refrigerator for five days.
  4. Remove skin and soak in cold water overnight for several hours or overnight.
  5. Dry skin and place on a lipped baking sheet.
  6. Rub duck fat on both sides of skin .
  7. Cover with foil.
  8. Bake  in a medium oven( about 220-225 F) for 2½ hrs.
  9. Take out to cool.
  10. At this point you can make sure fat solidifies over skin and keep covered with fat until ready to use at alater date in the fridge.
  11. Or…Place a rack on a lipped baking sheet, then lay your skin on top.
  12. Turn oven to approx 350-375 F and roast. Skin should  slightly puff up  and turn golden and crispy.
  13. Do not overly brown or burn
  14. Remove from the oven  and cool.
  15. Place the crispy skin on a board and  break it up with with a heavy knife.
  16. Serve

* skin can be chewy and tough in some parts so be careful with sensitive teeth or dental issues.

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