Cook with Eli and Mollie

Dutch Baby

Saturday, September 20, 2008

Dutch Baby
4 teaspoons butter
1/2 cup all-purpose flour
1/2 cup whole milk
2 large eggs
1/2 teaspoon vanilla extract
Pinch salt
Powdered sugar
Fresh fruit, crushed macerated fruit filling, etc.

Preheat oven to 425 degrees with rack in center.

Whisk flour, milk, eggs, sugar, vanilla, and salt together until smooth. Place 1 teaspoon butter into each of 4 small shallow ceramic dishes (or all butter into one 10" glass plate) and place into oven until dishes are hot and butter has melted (but not browned).
Quickly remove dishes from oven and while still hot, pour 1/3 cup batter into each dish (or all into large dish) without stirring into melted butter. Return to oven and bake until golden and puffed, about 20-25 minutes.

Serve immediately from oven. Sprinkle with powdered sugar and add filling of choice.

Fresh Margaritas

Fresh Margaritas!

4 teaspoons grated lime zest
1/2 cup lime juice (from 2-3 limes)
4 teaspoons grated lemon zest
1/2 cup lemon juice (from 2-3 lemons)
1/4 cup superfine sugar
Pinch salt
2 cups crushed ice
1 cup 100% agave tequila, preferably reposado
1 cup Triple Sec

Combine lime zest and juice, lemon zest and juice, sugar, and salt in large liquid measuring cup; cover with plastic wrap and refrigerate until flavors meld, 4-24 hours.

Divide 1 cup crushed ice between 4-6 margarita glasses. Strain juice mixture into 1-quart pitcher or cocktail shaker. Add tequila, Triple Sec, and remaining crushed ice; stir or shake until thoroughly combined and chilled, 20-60 seconds. Strain into ice-filled glasses and serve immediately.

Makes about 1 quart, serving 4-6

Watermelon Curry

Sunday, September 14, 2008

This is an interesting recipe from Rajasthan, India. The flavor should be hot, sweet, and sour, hence the large amount of chili powder. Quite interesting to eat with rice, or as a side dish.

  • ¼ large watermelon
  • 1½ tsp red chili powder
  • Pinch of turmeric powder
  • ½ tsp coriander powder
  • 1 tsp garlic purée
  • Salt
  • 2 Tbl oil
  • ¼ tsp cumin seeds
  • 2 - 3 tsp lime or lemon juice
  • Sugar to taste (optional)
  1. Cut up the watermelon, and remove the seeds. Peel off the skin, and chop the flesh into 1½-in cubes. Take 1 cup of the chopped watermelon, blend, and make juice. To the juice add the chili, turmeric, and coriander powders, garlic purée, and salt, to taste.
  2. Heat the oil in a wok, and add the cumin seeds. Within 20 seconds, add the watermelon juice. Lower the heat, and simmer for 5 minutes or so, so that the spices cook completely and the liquid is reduced by 2/3. If using sugar, add it now, then add the lime or lemon juice, and cook for 1 minute.
  3. Add juice compliation to the watermelon cubes. Serve.

Footnote: Serves 2

Goa Pork Vindaloo, Rice Pulao, & Potatoes in Yogurt,

Goa Pork Vindaloo
Vindaloo is a dish made with chilis, garlic, garam masala, and vinegar. The vinegar and oil in this dish act as preservatives, and it freezes extremely well. It can also keep in the refrigerator for 2 days and will, in fact, be better the day after cooking. You can also make just the spice paste in large batches and freeze it, using small amounts as and when needed. This dish is equally good using lamb or beef. Enjoy!

  • 15 - 20 whole red, dried chilis
  • 3½ tsp cayenne pepper
  • 1 tsp cumin seeds
  • 6 cloves
  • 2-in cinnamon stick
  • 10 peppercorns
  • ¼ star anise
  • 1 tsp poppy seeds
  • 2 x ¼- in piece of fresh ginger
  • 6 plump garlic cloves
  • 1 Tbl tamarind pulp
  • 4 tsp cider vinegar
  • ½ cup oil
  • 3 medium onions, finely diced
  • 1½ lb. stewing pork, cubed
  • Salt
  • 15 curry leaves, or 1 Tbl curry powder
  1. Soak the chilis in a little water to soften. Then mill all the spices, ginger, garlic, and tamarind with the vinegar in a food processor to make a smooth paste. Rub a little of the spice paste on the pork and marinate for 15 minutes.
  2. Heat the oil in a large skillet or Dutch oven, and fry the onions for about 20 minutes until brown. Add the spice paste and fry for another 5 minutes, stirring continuously and adding 2 tablespoons water if necessary.
  3. Add the pork and sauté in the spice mixture for 5 minutes. Add 4 cups water and salt to taste, and cook over a low heat until tender. Stir in the curry leaves (or powder), and simmer for 3 - 4 minutes. The vindaloo is now ready to be served.

Footnote: Serves 4

Pulao Rice (pictured) This is a good side dish to the Goa Pork Vindaloo.

  • 1 cup Basmati rice (white or brown)
  • 1 small onion, sliced finely
  • 2 Tbl oil
  • 1 Bay leaf
  • ½-in cinnamon stick
  • 1 clove
  • 2 cups boiling water
  1. Heat oil in small skillet or Dutch oven. Fry the onions until deep brown, about 25 minutes, stirring occasionally to keep them from sticking.
  2. Add the rice, bay leaf, cinnamon stick, and clove, and sauté for 2 minutes, stirring continuously.
  3. Add water to rice mixture. Turn heat to low, and cover.
  4. Cook for 10 - 15 minutes until rice is soft and fluffy. Turn off heat and stir rice around in skillet to keep from sticking. Keep covered until ready to serve.

Footnote: Serves 4

Potatoes in Yogurt (pictured) Another good accompaniment to the Goa Pork Vindaloo.

  • About 18 oz brown potaotes
  • 2 medium onions
  • 2 oz coconut, grated (fresh, if you dare; else, use bagged)
  • 6 - 8 green chilis (serranos or jalapeños)
  • 2 garlic cloves
  • 1 x ½-in piece of fresh ginger
  • 1½ tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp turmeric powder
  • 1 tsp red chili powder (cayenne or other)
  • 2 Tbl full-fat yogurt
  • 2 Tbl oil
  • 1/8 tsp mustard seeds (or ground mustard)
  • A few curry leaves (or 1 Tbl coriander leaves)
  • Salt
  1. Peel the potatoes, and cut crossways into round slices about ½-in thick.
  2. Purée the onions, green chilis, garlic, ginger, coriander, cumin, half the turmeric powder, and the red chili powder with 2 Tbl water in a food processor.
  3. Whisk the yogurt well with a fork, and set aside.
  4. Boil the potatoes with the remaining ¼ tsp turmeric powder and salt to taste (about 1 tsp). When 75% done, drain and cool.
  5. Heat the oil in a wok, and add the mustard seeds (or ground mustard). When they crackle, put in the curry or corainder leaves, followed by the puréed spices. Fry for 8 - 10 minutes, stirring from time to time.
  6. Add the whisked yogurt, and mix well. Now add ¼ cup water, taste, and season with salt. Add the sliced potatoes, and cook over a low heat until done (about 15 minutes).

Footnote: Serves 4

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