Dinner At Sheila's

Last evening I  satisfied a craving I’ve had for fried chicken with a much lighter meal of Chicken Milanese.

Milanesa refers to a lightly pounded beef or chicken fillet that has been gently dredged in flour, dipped in egg, and then dredged again in breadcrumbs before sauteeing to a golden crispness.  This is a popular preparation in many Latin American countries as well as Italy, Mexico and the U.S., lending itself to many varied dishes.

To streamline the breading process which is an important step in making this dish  I offer the following advice…

Set up a standard breading procedure in 3 wide deep plates.  I like to use pyrex 10 inch glass pie pans. Fill 1 with flour, 1 with the beaten eggs, and 1 with the panko and grated cheese. Season the chicken breasts with salt. Using one hand for dry things and 1 hand for wet things, take each piece of chicken through the breading procedure: dredge lightly in the flour, then the egg wash and then through the bread crumbs. Lay the breaded chicken on a sheet tray and refrigerate for about an hour if time allows.

Chicken Milanese (adapted from Parmesan Chicken, Ina Garten)

4 boneless, skinless chicken breasts, pounded to 1/4 inch thickness

1 cup flour (I used white rice flour because it crisps so well)

2 large or extra large eggs, beaten lightly with 1 tablespoon of water

1 and 1/2 cups of panko bread crumbs

1/2 cup grated Pecorino Romano or Parmigiano-Reggiano cheese plus additional for serving

Unsalted butter

Extra Virgin olive oil for frying

Salad greens and sliced cucumbers for 4   (your choice of greens, but a mesclun mix or arugula would be great…I had romaine so I went with it…cucumbers are optional)

Lemon Vinaigrette (recipe follows)

Pound the chicken breasts with a smooth mallet between 2 sheets of waxed paper on a cutting board.

Combine flour, salt and pepper in one dish or pie plate.

Beat eggs lightly with 1 tablespoon water in second dish.

Combine panko crumbs and grated cheese in third dish.

Coat chicken breasts on both sides with the flour mixture, then dip both sides into egg mixture letting the excess drip off before dredging both sides in panko mixture, pressing lightly.  Refrigerate if time allows.

When ready to cook, heat 1-2 tablespoons of butter and enough oil to to cover 1/2 inch in a large saute pan.

Cook  2 fillets at a time on medium-low to medium for 2 to 3 minutes on each side until crisp and cooked through.  The pan should sizzle when you add the chicken if it is at the right temperature.  Do not allow the butter to burn.  If need be, wipe pan clean with a paper towel before continuing with the next batch.

Toss the salad greens with the Lemon Vinaigrette.

Mound salad on top of hot chicken breast and serve with extra cheese.

Lemon Vinaigrette

1/4 cup freshly squeezed lemon juice (2 lemons)

1/2 cup good olive oil

1/2 to 1 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

In a small bowl, whisk together the lemon juice, oil, salt, and pepper.  Pour enough of the dressing on the greens to moisten.  Toss well and check for seasoning.

This is a richly flavored side dish yet chock full of healthy ingredients.  I’ve adapted this from a recipe I found on Food52.

I roasted carrots and some of the minced shallots along with the fennel. Instead of couscous alone I substituted  a blend of grains available at Trader Joe’s.  It is a combination of Israeli style couscous, orzo, baby garbanzo beans, and red quinoa. 

The orange juice soaked raisins and toasted almonds give added texture to the dish while the shallots adds a sweetness and kick to what is otherwise  a basic sherry vinaigrette.

Arranging the roasted carrots and fennel on top of the finished couscous blend and garnishing with the chopped fennel fronds makes for a dish that will surely bring some sparkle to the table.

Couscous With Roasted Carrots, Fennel, And Toasted Almonds

(adapted from Couscous with Roasted Fennel and Toasted Almonds, a recipe for Food52 by Jennifer Ann)

serves 4

juice from one orange, about 1/2 cup

1/3 cup black or golden raisins

1 large fennel bulb, trimmed and cored and cut into about 16 slim wedges

3 carrots, peeled, and sliced diagonally in 1-2 inch pieces

3-4 tablespoons good quality olive oil, divided

1/4 cup almonds

1 and 3/4 cup chicken or vegetable stock

1 and 1/4 cup Trader Joe’s Harvest Grains Blend or 1and 1/4 cup couscous

1 tablespoon butter, optional

1-2 large shallots, minced

1 tablespoon sherry vinegar

1-2 tablespoon fennel fronds, chopped

freshly ground black pepper  to taste

generous pinch of kosher salt or sea salt to taste

1.  Soak raisins in orange juice until plump, about 1-2 hours; drain, and reserve.

2.  Toss the fennel wedges and carrot sand half of the minced shallots with two tablespoons of the olive oil, pepper and salt; spread on a baking sheet and roast in a 350 degree oven for about 12-15 minutes, until the edges begin to brown and the fennel is softening but still a bit firm to the bite.

3.  Toast the almonds on a separate pan in the oven until lightly browned; allow to cool; chop coarsely, and reserve.

4.  While the fennel, carrots and almonds are in the oven, bring the chicken stock to a boil over high heat; add 1 tablespoon (optional) butter and stir in 1 and 1/4 cup of Trader Joe’s Harvest Grains Blend.  Bring back to a boil, reduce heat and simmer, covered, for 10 minutes.  Remove from heat, and let rest til all of the stock is absorbed.

5.  In a separate bowl, whisk together the shallots and sherry vinegar, then whisk in the remaining 2 tablespoons of olive oil; add pepper and salt to taste.

6.  Transfer the couscous blend to a serving bowl and fluff with a fork; stir in the orange-soaked raisins and some of the fennel fronds.  Toss with enough of the vinaigrette to lightly coat everything, including the bits of shallots.

7.  Top with the roasted fennel and carrots, a sprinkling of coarse salt, freshly cracked black pepper, and some chopped fennel fronds.

Serve with chicken or salmon.

The Feb/Mar 2012 issue of Fine Cooking featured an article on olive-oil braised vegetables by Tamar Adler.

In the introduction she describes this simple method of preparing these delicious tender vegetables…Just drizzle vegetables with good olive oil, and some fresh herbs or other aromatics, and put them in the oven to braise in their own juices.  The prep takes only about five minutes, and since the vegetables largely braise themselves, there’s almost no effort involved.  The results are vegetables at their best—-tender, a little bit caramelized, and fully flavored from the oil and seasonings.

Vegetables prepared this way are at their best served barely warm or at room temperature which means you can prepare them early in the day or the day before, bringing them to room temperature for an hour or so before serving.

I took these carrots to my sister’s as my contribution to the wonderful meal she prepared for the Passover Seder. 

Olive-Oil Braised Carrots With Warm Spices (serves 4)  (Recipe is easily doubled)

To complement the sweetness of the carrots, add a tiny bit of nutmeg and cinnamon and scatter a few sliced garlic cloves in the baking dish.  For a meatless meal, serve these carrots along with basmati rice and spiced chickpeas.

1 and 1/2 lb. carrots ( about 10 small), peeled and halved lengthwise (if large, quartered lengthwise)

3 medium cloves garlic, sliced

1/2 cup lower-salt chicken or vegetable broth

1/4 cup extra-virgin olive oil

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Pinch of cayenne

Kosher salt

Position a rack in the center of the oven and heat the oven to 375 degrees F.

Fit the carrots in a snug single layer in a shallow 9x13-inch baking dish.  Nestle the garlic slices among the carrots.

In a small bowl, whisk the broth, olive oil, cinnamon, nutmeg, cayenne, and 1/2 teaspoon salt and drizzle over the carrots.  Cover the baking dish tightly with aluminum foil. 

Braise the carrots in the oven until completely tender and easy to pierce with a fork, about 45 minutes.  Uncover the dish and continue to braise until the spices on top have toasted and are mahogany-brown and the carrots look a little shiny, about 15 minutes more.

Serve warm or at room temperature.  The carrots will keep in the refrigerator for up to 3 days.

The other recipes for olive-oil-braised vegetables in this article include:

olive-oil-braised red onions with bay leaves

olive-oil-braised leeks with thyme

olive-oil-braised fennel with lemon

Tamar Adler has worked as a personal chef and cooked professionally at Prune in New York City and Chez Panisse in Berkley, California.  She is the author of An Everlasting Meal:  Eating with Economy and Grace.

This classic Greek soup derives its name from the two main ingredients: egg (avgo) and lemon juice (lemoni).  My husband and I were first introduced to this soup at a little Greek cafe in our Chicago neighborhood almost 25 years ago. 

In the years since we have never found a version we liked as much.  What I usually find is that it is lacking in lemony flavor, or the consistency is too thin.

When I was preparing my recent Greek dinner I discovered I had a batch of homemade chicken soup in the freezer.  I decided to give it a whirl and make this as a first course, hoping I could reproduce that lemony flavor.

After looking at several recipes I selected this one from Martha Stewart.  Since my chicken broth was already made I was halfway there. 

The tricky part is to keep the broth from being too hot (absolutely no boiling) when adding the eggs so as not to curdle them.  The orzo cooks in the soup so again, easy.  Just remember not to overcook the orzo.  It is best to serve it immediately. 

I will definitely be making this again…

Avgolemono (Greek Egg and Lemon Sauce)   (Martha Stewart online recipe)

(serves 8-10)

Ingredients

8 cups homemade chicken stock or canned low-sodium chicken broth, skimmed of fat

2 cups uncooked orzo, (rice-shaped pasta)

1 teaspoon salt, or to taste ( I use  kosher salt)

1/4 teaspoon freshly ground black pepper

3 tablespoons cornstarch

4 large eggs

3/4 cup fresh lemon juice (4 lemons)

Directions

1.  In a large saucepan, bring 6 cups stock to a boil.  Add orzo; cook until al dente, 10 minutes.  Add salt and pepper.

2.  Dissolve cornstarch in 1/2 cup water.  Heat remaining 2 cups stock until hot; do not boil.

3.  In an electric mixer, beat eggs with whisk until fluffy; add cornstarch mixture and lemon juice.  With mixer on medium-low speed, slowly add 1 to 2 cups hot stock until incorporated and mixture thickens slightly.  Add any remaining stock to orzo.

4.  Over low heat, slowly add egg mixture to orzo, stirring constantly until thickened and creamy.  Do not let it come to a boil; eggs will curdle.  Serve immediately.

Recently my sister-in-law was here for a visit and I prepared a Mediterranean dinner for the occasion.  If you’ve been following this blog you already know how much we love Greek food at our house.  Our dinner went something like this…

We started with egg-lemon soup, which turned out to be really delicious, creamy and lemony…I will post the recipe soon.

Dinner included Greek salad, Roasted Greek Chicken and Potatoes, Greek Style Green Beans and Tomatoes, and the Lamb on Skewers with Tzatziki Sauce pictured above.

I adapted a recipe for the lamb kebabs from one from Emerill Lagasse.  Marinate the lamb for at least 2 hours, or preferably overnight, and then baste with the marinade while grilling to achieve tender cubes of lamb, bursting with the Mediterranean flavors.  Do not overcook.

Alternate large chunks of bell pepper and onion with the lamb as these are veggies that will hold up to the time it takes to cook the lamb, and get a nice char as well without becoming overcooked and mushy.

Serve with the tzatziki sauce, and grilled pita.

Lamb On Skewers  (adapted from Emeril Lagasse’s Lamb Souvlaki with Tzatziki)

(8-10 servings)

4# boneless leg of lamb, cut into 1 and 1/2 inch cubes

1/2 cup red wine

1/3 cup fresh lemon juice

3-4 tablespoons olive oil

1 heaping teaspoon kosher salt

1 tablespoon dried oregano

3-4 cloves garlic, minced

1 small onion, grated

1/2 teaspoon freshly ground black pepper

several sprigs of fresh oregano

2 large green peppers, cut into 1 and 1/2 inch pieces

1 large white onion, cut into large pieces

Place the meat in a non-reactive bowl.  Mix together the wine, lemon juice, olive oil, salt, oregano, garlic, grated onion, and pepper along with the fresh oregano sprigs and pour over the meat. Turn to coat evenly.

Cover and chill several hours, or preferably overnight, turning several times.

Thread the lamb on skewers (metal skewers are best since they will allow for more even heat during cooking, and will not burn).  Beginning and ending with the lamb, alternate each skewer with 4 or 5 lamb cubes, 2 pieces green pepper, and 1 or 2 pieces of onion.

Grill over medium hot coals basting with the marinade and turning to brown on all sides.  (approximately 15 minutes for medium rare)

Tzatziki Sauce (makes 2 cups)

1 medium cucumber or 3 Persian cucumbers, seeded and finely chopped

1/4 teaspoon plus 1/2 teaspoon kosher salt

1 and 1/2 cup Greek plain yogurt

1 and 1/2 tablespoon extra virgin olive oil

1 and 1/2 teaspoon fresh lemon juice or white wine vinegar (or combination)

1 and 1/2 teaspoons minced fresh dill

1 and 1/2 teaspoon minced garlic

Place the cucumber in a strainer set over a bowl.  Sprinkle with 1/4 teaspoon salt and drain for 1 hour.

Put the yogurt in another strainer set over a bowl and drain for 1 hour.

Combine the cucumber and yogurt in a bowl with the remaining ingredients and stir well.

Cover and chill for at least 1 hour before serving.

For dinner last night I made Baked Wild Salmon With Almond-Lime Sauce. 

It’s been several weeks since I’ve really cooked because we recently returned from our trip to the west coast which included trips to LA, San Luis Obispo on the central coast (with a stopover for lunch in Santa Barbara), and San Francisco.

To say we dined out a lot is an understatement…aside from the typical Californian cuisine our meals included Peruvian, Greek, Mexican, Italian, Vietnamese, Chinese, and good old American Prime Rib.  Here are just a few photos I took of some appetizers from our lunch at The Slanted Door restaurant ( Modern Vietnamese) in San Francisco where we dined with our son and his girlfriend outside at The Ferry Market overlooking the bay.  Aaahhhh………..

Niman Ranch Beef Carpaccio (with roasted peanuts, rau ram and fresh lime juice)

Crispy Imperial Rolls (with shrimp, pork, and glass noodles)

Chicken Noodle Soup

Back to last night’s dinner… I had some wild Alaskan salmon fillets and wanted to prepare them simply so when I brought in the day’s mail and noticed this recipe in the current issue of Whole Living magazine I decide to try it.

I have made slow roasted salmon before, and love the delicate texture and taste of the salmon especially when paired with fresh herbs and citrus. The somewhat surprising addition of almonds to the yogurt sauce lends an interesting crunch to the dish. So here’s another tasty, healthy and simple recipe to add to your repertory of salmon dishes.

Baked Wild Salmon With Almond-Lime Sauce    (Whole Living Magazine, April, 2012)

serves 4

4  5-oz skinless wild Alaskan salmon fillets (I left the skin on)

coarse salt

2 tablespoons extra-virgin olive oil, plus more for the pan

1/4 cup slivered almonds

1 tablespoon fresh lime juice

1/4 cup, plus 1 tablespoon low-fat plain Greek yogurt

1/2 small shallot, very thinly sliced

1 cup fresh herbs, such as mint, chervil, or parsley

1.  Heat oven to 250 degrees and on a lightly oiled baking sheet, season fillets with salt.  (I also added freshly cracked black pepper).  Bake 15 minutes, then check for doneness.  (The finished fillet will have exuded a small amount of liquid and be firm to the touch, flaking with gentle pressure.)  Return to oven, checking for doneness every 2 minutes.

2.  In a small saute pan, heat oil over medium heat and add almonds, stirring until they become fragrant, 2 to 3 minutes.  Transfer to a bowl to cool, then stir in lime juice and season with salt.  Mix in yogurt until fully combined.  Chill until ready to use.

3.  To serve, dollop each fillet with yogurt sauce and sprinkle with shallot and herbs.

I served this salmon with  brown basmati rice with diced carrots, celery, onion, and spices…

and a salad of romaine, red cabbage, celery, parsley, green onions, and grape tomatoes dressed in a white wine/balsamic fig vinaigrette.

Baked pasta is a wonderful thing.  From lasagna to tortellini or pastitsio to mac and cheese there are countless variations that are always crowd pleasers.

The combination of hearty pasta with veggies and or some kind of meat, be it turkey sausage, ground beef or lamb just to name a few, with a cheesy sauce of some kind just oozes warmth especially on a chilly night.

I adapted the above recipe from one I saw in the March 2011 issue of Bon Appetit.  Here, from the article, are a few tips to keep in mind when preparing baked pasta dishes…

1.  Baked pastas usually need to sit for 10 to 15 minutes after baking.  This lets all the gooey ingredients (like melted cheese) set up a bit, preventing things like a piece of lasagna that oozes all over the plate.

2.  The basic French sauce bechamel (made of milk and the butter-flour mixture called roux) helps bind ingredients together.  The key to a beautiful bechamel is not browning the roux.  As soon as it begins to color, yank it from the heat.  Once you’ve mastered bechamel, you can mix in cheese and macaroni for basic mac and cheese, or layer it (and your other favorite ingredients) with lasagne noodles.

3.  If creamy baked pasta dishes stand too long, they can end up a little dry- the same can be said of leftover mac and cheese.  To revive these cheesy dishes, rewarm them and stir in some cream.

Rigatoni With Tomatoes, Zucchini and Pine Nut Crunch

(adapted from Rigatoni With Eggplant and Pine Nut Crunch, Bon Appetit, March, 2011)

8 servings

1 tablespoon extra virgin olive oil

2 medium zucchini, cut into 1/2 -inch cubes

1 large red pepper or (1 medium red and 1 medium yellow), cut into1/2-inch squares

2 cups grape tomatoes or (1 cup grape tomatoes and 1 cup yellow cherry tomatoes)

3 large garlic cloves, divided

1/3 cup olive oil

2 cups (firmly packed) fresh basil leaves, divided

1 cup freshly grated Pecorino Romano cheese, divided or (Parmesan Cheese)

1/4 cup pine nuts

1 28-ounce can whole tomatoes in juice

1  cup heavy whipping cream or (half cream and half milk)

1 pound rigatoni

1 pound whole-milk mozzarella cheese (or part-skim), cut into 1/2-inch cubes or shredded

Preheat oven to 425 degrees.  Cut tomatoes in half lengthwise. Toss zucchini and tomatoes together on baking sheet.

Using garlic press, squeeze 1 garlic clove onto vegetables.

Drizzle vegetables with oil, and sprinkle with kosher salt and pepper.

Roast vegetables until tender, stirring often, 35 to 45 minutes.

Combine 2/3 cup basil, 1/4 cup Pecorino Romano cheese, pine nuts, and 1 garlic clove in mini processor.  Blend until crumbly.  Season topping with kosher salt.

Blend tomatoes with juice, cream, 1 and 1/3 cups basil, and 1 garlic clove in processor until smooth.  Season sauce with salt and pepper.

Cook pasta in pot of boiling salted water until just tender but still firm to the bite, stirring occasionally; drain.  Return to pot.

Toss with vegetables, sauce, and 1/2 cup Pecorino Romano.

Transfer to 13x9x2-inch baking dish.  Sprinkle with mozzarella and pine nut topping.

Bake pasta until heated through, 25 to 35 minutes.  Let stand 10 minutes and serve.

In looking for a vegetable soup to make to use up some veggies in the fridge I decided on this Provencal Vegetable Soup or Soup Au Pistou.

Normally considered a summer soup because of its use of summer produce such as white beans, green beans, tomatoes, summer squash and potatoes, it also makes  a great wintry soup.

The pistou (which means pounded in the Provencal language) is sauce made of fresh basil, garlic, olive oil, and  either Parmesan or Pecorino Romano cheese.

This French version of pesto, (without the nuts), is mixed together in a blender, food processor, or mortar and pestle. The addition of this sauce defines the flavor of this vegetable soup.

It can be added to the soup during cooking just before serving, or offered at the table after the soup is served, or as I discovered, why not both?

While there are many recipes for this type of soup I chose to follow one from The Joy of Cooking, and adapted it to the ingredients I had.  With a vegetable soup there is certainly some wiggle room as far as the veggies go, but for this Provencal Vegetable Soup the pistou is perfect as is.

And, fortunately, with the availability of fresh basil in most of the markets and grocery stores year round we can enjoy this soup whatever the season.

Provencal Vegetable Soup (Soup Au Pistou) (adapted from Joy of Cooking)

Makes about 3 quarts

Heat in a large soup pot, over medium heat:

2 tablespoons olive oil

Add and cook, stirring, until tender but not browned, 5 to 10 minutes:

1 small onion, chopped

1 medium leek, thoroughly cleaned and chopped

2 medium carrots, chopped

1 large rib celery, chopped

1/2 cup fresh mushrooms, chopped

Stir in:

2 medium ripe tomatoes, peeled, seeded, and chopped

3 small red potatoes, peeled and chopped

8 cups water, or a combination of water and chicken stock/broth

2 teaspoons salt

1 teaspoon herbs de Provence

(pinch of saffron threads)

Bring to a boil, reduce the heat, and simmer until the potatoes are tender, about 30 minutes.  Stir in:

one 15 and 1/2-to19-ounce can cannellini , Great Northern, or other white beans, rinsed and drained, or 1 to 2 cups cooked beans

( I used less cause I only had 1/2 cup of beans left in the fridge, so I used more potatoes)

1 cup broken thin spaghetti or macaroni

1 small zucchini, quartered lengthwise and sliced

1/2 cup 1-inch pieces green beans (fresh or frozen)

Simmer just until the pasta is tender.  Meanwhile, prepare the pistou.

Pistou (This is delicious with fish and a great addition to soups and stews)

makes 3/4 cup

Combine in a blender or food processor and puree until smooth:

2 cups fresh basil leaves

2 garlic cloves, chopped

1/2 cup olive oil

Remove to a bowl and stir in:

1/3 cup coarsely grated Pecorino Romano (you can also use Parmesan)

1/4 teaspoon black pepper ( Note:  If making this to add to the soup, omit this pepper)

Stir all or some of the pistou into the soup, along with:

1 teaspoon freshly ground black pepper

Serve the reserved pistou at the table.

The pistou will keep, covered and refrigerated, for up to 2 days.  Serve at room temperature.

Waking up to an inch of snow last weekend I immediately decided it was time to make my first pot roast of the winter. I’ve always been partial to cooking hearty soups, stews, and  one pot meals that braise away for hours in the oven.

I can linger in the kitchen taking my time as the house fills with increasingly wonderful aromas of the meal to come.

I didn’t follow any particular recipe this time.  If you have a 4 pound piece of chuck, some onions, garlic, carrots, tomatoes, thyme and parsley, and hours to just hang out then you have the makings of a satisfying savory pot roast dinner.

Sheila’s Pot Roast Dinner

4 pound chuck roast

Kosher salt

Freshly ground black pepper

3 tablespoons olive oil

1 tablespoon butter

2 medium yellow onions, peeled and cut in large wedges

2-3 pounds small boiling onions, peeled

4 large garlic cloves, smashed

5-6 large carrots, peeled and cut into large pieces

2 -14 ounce cans diced tomatoes with juice

2 cups beef broth

2 -3 sprigs fresh thyme, left whole

2-3 sprigs Italian parsley, chopped

2 tablespoons flour blended with 1 tablespoon softened butter

Place a large Dutch oven on medium heat.  Add 2 tablespoons olive oil and 1 tablespoon butter til hot.

Add the yellow onions, carrots, and boiling onions and cook til beginning to brown.

Set the carrots and onions aside.

Preheat the oven to 325 degrees.

Dry the chuck roast very well.  Generously season all over with Kosher salt and pepper.

Add another tablespoon of oil and raise the heat to medium-high.

Sear the meat in the hot oil, turning to  brown on all sides.  It might take 5 minutes per side.

Add the tomatoes with juice, beef broth, thyme sprigs, and smashed garlic to the pot.

Cover and place in oven, and cook for 1 hour.

After 1 hour, carefully turn the meat over, and baste with juices. Cover again. Reduce the oven temperature to 275 degrees, and cook for another hour.

Add the carrots and onions and cook for 1 and 1/2 more hours, basting occasionally.

When the meat is very tender, remove pot from the oven.  Transfer the  meat, carrots and onions to a platter. Remove and discard the thyme sprigs.

With an immersion blender, or in a regular blender puree the sauce with the remaining  bits of vegetables til smooth.

Return the sauce to the Dutch oven.  Place the Dutch oven on the stove top and heat on medium. 

In a small bowl blend the butter and flour together to make a paste.

Add this paste in  small amounts to the boiling sauce, whisking  until the sauce reaches your desired thickness.

Return the meat, carrots and onions to the sauce, and sprinkle with the  chopped parsley.  Check for seasoning.  Add salt and pepper if necessary.

Serve with mashed potatoes, noodles, boiled potatoes, or just some hunks of good bread.

I’ve recently joined an online food community called FOOD52 and have been having so much fun exploring it.  Its mission is to support, connect and celebrate home cooks.  If you are not familiar with it you can check it out at www.food52.com.

This recipe for Shrimp Biryani (Indian Shrimp and Rice) is one I discovered while searching for shrimp recipes on FOOD52. 

I have had very little experience with Indian cooking since my husband has never really been a fan.  In all honesty we’ve never really eaten much Indian cuisine.

In looking at this recipe I decided this might just be the time to change that.   And I’m pretty sure I was successful because there was not much left over, considering I made enough to serve 6 and there were 2 of us.

I definitely see more Indian cooking in my future.

I followed the recipe with a few exceptions due to the fact that I didn’t have all the ingredients on hand.  I substituted some dried cardamom seeds for the green pods, and didn’t have any mint.  I also used brown basmati rice instead of white.

It was fantastic, even with the substitutions.  The spices are so fragrant, and the combination of them makes for a really delightful dish, and surprisingly fast once you have your ingredients in  order.  Next time I will have those green cardamom pods and the fresh mint!

Shrimp Biryani (Indian Shrimp and Rice) (by amreen from FOOD52)

Serves 6

2 cups basmati rice(I used brown basmati)

1 pound shrimp, shelled and de-veined

1 teaspoon salt

1/2 teaspoon ground tumeric

1/4 bunch cilantro

2 serrano chilis (I used 1)

1 -1 inch piece of ginger

4 large cloves of garlic

4 tablespoons oil (I used canola)

1 large yellow onion

1 teaspoon whole black peppercorns

1 cinnamon stick, 1 and 1/2 inches

1/4 stick of butter

1/2 teaspoon whole cloves

10-12 whole green cardamom pods

2 bay leaves

3 cups water

2 sprigs mint

salt to taste

1.  Preheat the oven to 350 degrees.  Wash the rice and soak it in cold water until needed.

2.  Wash the shrimp and drain it well.  Add the salt and tumeric and mix.  Refrigerate until ready to use.

3.  Peel the ginger and garlic and use a food processor to blend it to a paste with the cilantro and chilis.  You can use a little water if it is too dry.

4.  Chop the onion and mint and leave to the side until needed.

5.  Heat the oil on medium in an oven safe dish.  Add the peppercorns, cinnamon, cloves, cardamom and 1 bay leaf.  Saute until fragrant, approximately 2-3 minutes.

6.  Add the chopped onion and saute until light brown, stirring constantly.

7.  Add 1/2 of the paste and saute for another minute or two.

8.  Add water and salt (1-2 teaspoons depending on taste) and bring this to a boil.

9.  Drain the rice

and add it to the boiling water and add the butter and mint.  Bring this to a boil, cover and place it in the oven.  Bake for 20 minutes.

10.  When the rice has been in the oven for 10 minutes heat some oil in a saute pan and add the remainder of the paste (or less if you are afraid it’s too spicy) along with the other bay leaf.  Saute this for a minute or two and add the shrimp.  Saute the shrimp until done (they should be light pink) about 5 minutes.

11.  Remove the rice from the oven.  Top it with the shrimp and serve.