Friday, July 23, 2004
Eggplant Curry
3 lb Asian eggplants (about 6), cut crosswise into 1/3-inch-thick rounds
1 teaspoon salt
1 clove garlic, chopped
1 tablespoon fresh ginger peeled and chopped
2 teaspoons chopped fresh jalapeño chile
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1/2 teaspoon turmeric
3 tablespoons vegetable oil
1 large onion, halved lengthwise and thinly sliced lengthwise
tiny pinch cinnamon
½ cup water1 tablespoon packed brown sugar
1/4 cup roasted cashews, chopped
Accompaniment: steamed rice
Mash garlic, ginger, and jalapeño to a paste with 1/2 teaspoon salt with a large heavy knife, then stir in mustard and cumin seeds and turmeric.
Heat oil in a large pot over medium high heat until hot, add the onion, stirring occasionally, until softened and golden. Add spice paste and cinnamon, then reduce heat to moderate and cook, stirring, 1 minute.
Add eggplant and cook, stirring, until it begins to soften, about 3 minutes. Stir in water, brown sugar, and remaining salt and simmer, covered, stirring occasionally, until eggplant is tender but not falling apart, 20 to 25 minutes. Season eggplant with additional salt.
Serve eggplant sprinkled with cashews.
Tuesday, July 20, 2004
Bananas Foster
My last class, had a distinct sizzle to it! We made stuffed chicken breasts, pureed vegetable soup and banana' s foster.
In the 1950's, New Orleans was the major port of entry for bananas shipped from Central and South America. Owen Edward Brennan challenged Paul Blangé, the chef of his eponymous restaurant Brennans, to create a banana dish that would promote the fruit. The dessert was named for Richard Foster, owner of the Foster Awning Company, a frequent customer and a very good friend of Owen.
6 tablespoons butter
1/2 cup light brown sugar, packed
3 ripe bananas, peeled, sliced lengthwise and halved
1/4 cup rum
1/2 teaspoon ground cinnamon
1 pint vanilla ice cream
Melt the butter in a large skillet over medium-low heat. Add the brown sugar and stir until the sugar completely dissolves, about 2 minutes. Lay the bananas in the pan and cook on both sides until they become slightly soft and begin to brown, about 3 minutes. Remove the pan from the heat and add the rum and cinnamon.
Tip the pan slightly and carefully ignite the alcohol with a long kitchen match or kitchen lighter to flambe. Put the pan back on the heat and shake it back and forth, until the flame dies out.
Divide the ice cream among dessert bowls. Gently lift the bananas from the pan and place on the ice cream. Spoon the sauce over the ice cream and serve immediately.
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Alexander the Great discovered bananas in his conquest of India in 327.
Friday, July 16, 2004
Leek Wrapped Trout
1 large leek
2 trout, filleted and skinned
zest of 1 lemon
2 sprigs fresh marjoram
Salt and freshly ground black pepper
12, boiled new potatoes, to serve
Sauce:
1 very large bunch of watercress, washed and rough chopped
4 tablespoons butter
½ cup heavy cream
1 tsp capers, drained and rinsed (always rinse your capers!)
salt and freshly ground black pepper
Tiny pinch of freshly grated nutmeg
Preheat the oven to 350°F
Wash the leek, trim the green ends off and cut in half. Cut each half, length ways. Steam until tender and then place under cold water to keep the nice bright green color. Put half the lemon zest and marjoram in eachside trout and season with salt and pepper.
Wrap the trout in the leek strips and place in a buttered ovenproof dish, cover with foil and bake for 10-12 minutes or until cooked through.
While the fish is in the oven, make the sauce. Melt the butter in a saute pan and add watercress. Cook until it wilted and some of the liquid released has evaporated. Add cream, capers, salt and freshly ground pepper and nutmeg. Serve hot over the trout.
Labels: Seafood
Wednesday, July 14, 2004
Tuesday Night Dinner Club
Maybe you will be inspired by them, and start your own dinner club!
