Sweet Green Curry Potatoes

I came up with last night to go with Soy Glazed Chicken.

Ingredients

10 to 12 medium size Red Potatoes

1 stick unsalted Butter

1 medium Onion

3 Tablespoons of Thai Green Curry Paste

1/2 cup of Sweet Chili Sauce

1 Tablespoon dried Sumac 

Salt and Pepper to Taste

Preheat oven to 350 degrees

Cube Potatoes with skin on

Cut Onion into strips

Place in a bowl and season with Salt and Pepper

Melt Butter, add to it the Sumac, Curry & Sweet Chili Sauce, whisk to combine.

Pour over Potatoes and Onions, Toss to coat.

Place mixture in baking dish, cover with foil and bake for about 45 minutes or until Potatoes are soft. Toss Potatoes at least twice during the baking process.

Remove foil and bake for an additional 10 minutes.

Let cool about 5 minutes before serving

Enjoy Cooking

Pomegranate Chicken

We had this when we were in Syria and i came across the recipe i had jotted when we were there. It is really good, i did change it a bit when a made this last year since some of the ingredients can not be found here in the states.

Pomegranate Chicken

Ingredients

1 3 to 4 lb chicken cut up
4 cups chicken stock, low salt
2 cups of chopped walnuts
1 stick unsalted butter - you can also just olive instead, same amount (1/2 cup)
2 medium onions, quartered and sliced
1/4 cup fresh lemon juice
1/4 cup Pomegranate syrup
1 table spoon raw sugar
2 teaspoons tomato paste
2 teaspoons salt
1/2 to 1 teaspoon turmeric
1/2 to 1 teaspoon ground cinnamon
1/2 teaspoon ground black pepper

Directions

In a deep skillet over medium high heat melt 6 tablespoons of butter, then add the salt, turmeric, pepper and chicken and saute the chicken until golden brown on all sides about 10 to 15 minutes. Remove chicken and set aside, reduce heat to medium, add the remaining butter and the onions and saute until onions are soft, about 3 minutes. Now add the walnuts and saute for about 5 minutes. Now add the remaining ingredients with the exception of sugar, cover and simmer for about 30 minutes. Taste and if sauce is a bit sour add sugar to taste. Next add the chicken back to the skillet, toss, cover and simmer until chicken is done.

Serve with some pomegranate seeds and a bit of parsley.

Enjoy Cooking

Quick Onion Soup

I have been asked again and again for my onion soup recipe - but that is for the book, but here is quick recipe that i got from a local cafe several years go that i have adapted - it is good but not as good as the 3 day onion soup i make.

Quick Onion Soup

Ingredients

3 cups of beef stock - low salt
2 onions, quartered and sliced very thin
3/4 cup port wine
3/4 to 1 1/4 cups grated Gruyere cheese
3 egg yolks
2 to 3 table spoons of unsalted butter
Salt and pepper to taste
and bout half a loaf of french bread cube into about 1 inch cubes


Directions

Preheat oven to 400 degrees

Place bread cubes on a parchment lined cookie sheet and toast up in the oven.

Melt butter in a deep soup pot, then add onions and saute until golden to a deep brown. Next add the stock to the pot and salt an pepper to taste. Reduce heat and let simmer for about 15 minutes.

In a large oven safe soup tureen layer the toasted cubes of bread on the bottom ( about a third of the bread) followed by a sprinkling of the grated cheese and repeat for three layers: note leave enough cheese at the end to sprinkle on top of the soup.

Now fill the tureen with the hot soup and top off with the remaining cheese. Place tureen uncovered into the oven and bake for about 20 minutes.

Mean while whisk together the egg yolks and port wine and set aside.

Remove tureen from oven, bring to the table, make a whole in the cheese crust and pour in the wine egg mixture, fold mixture into the soup and serve.

Enjoy Cooking

Gazpacho

I received a few emails requesting a more traditional Gazpacho, well here it is.

Gazpacho

Ingredients

2 lbs of ripe tomatoes, chopped and seeds removed
2 medium cucumbers, chopped and seeds removed
1 red pepper, chopped and seeds removed
1 medium red onion chopped
about 6 inches of French bread cubed and crust removed
2 cups of tomato juice
2 gloves garlic minced
1/2 cup of olive oil
1/4 cup of white wine vinegar
1/4 cup of Italian parsley chopped
1 1/2 teaspoons of paprika
pinch cayenne pepper
lemon juice to taste
salt and pepper to taste

Directions

Place bread in a bowl and cover with tomato juice and let sit for about 5 minutes, drain and retain juice and place bread in food processor along with the tomato, cucumber, onion, garlic and red peppers and puree until smooth.

Pour into a large bowl (non metal) and add the balance of the ingredients, including the tomato juice and mix well. Now add the lemon, salt and pepper to taste. Cover and place in the fridge to cool at least 3 hours.

To serve garnish with some additional chopped tomatoes, cucumbers, a bit of parsley and wedges of lemon.

Enjoy cooking

Pickled Green Tomatoes

I keep forgetting to post this - at the end of the season we had tons of green tomatoes on the vine when the first frost hit - well i was not going to let all those tomatoes go to waste, so i pickled them and this is a really simple way of doing it. And it works well with other veggies too.

Pickled Green Tomatoes

Ingredients

4 cups of sliced green tomatoes
1 large onion halved and sliced
6 sprigs of fresh dill
3 cups white vinegar
3 cups of water
1 cup raw sugar
1 table spoon yellow mustard seeds
1 table spoon fennel seeds
1 table spoon celery seeds
1 table spoon pepper corns - what ever you have on hand
1 tab;e spoon salt

Directions
In a large sauce pan add all the ingredients with the exception of the tomatoes, onions and dill. Place over medium high heat, stir and when it just starts to boil remove from heat and let cool.

Place tomatoes, onions an dill into three jars, pour in cooled pickling sauce, seal and place in fridge over night.

This will last in the fridge for months.

I just served the tomatoes of greens the other night, Michael really likes these.

Enjoy Cooking