Saturday, June 30, 2012

Mussel in Tomato Sauce



I LOVE Mussels!!
and clams, and oysters, and scallops, and...and.....



my mussels when they are just tossed in with the other stuff



Last night, I was feeling like eating some really simple pasta with some kind of seafood in it. The other day, we had a pot luck and I thought of making a pot of mussel.... knowing that one of my friend is allergic to shellfish.  "Nah", I said, and made something else. So this was my make up time to have some mussels.



This is after couple of minutes of boiling. They are almost all opened.



 There's really no set recipe here.
Just a GOOD amount of good olive oil,
GOOD amount of shopped garlic (Maybe for a dozen mussels, I used about 3 big cloves),
Some pinch of red pepper flakes,
good white wine,
and some tomato sauce.
Oh, and some mussels.

If you are making a pasta dish like I did, have some spaghetti boiling while you make the sauce.  it only takes about 7 min to make the sauce, so it''s perfect :)






I sauteed the garlic in oil not until they are brown, but until right before that with red pepper flakes.
I added the mussels in there, and hit it with some white wine, and tomato sauce. Cover with a lid. Make sure the flame is on high, so everything comes to a boil pretty fast.  Once it's back on a boil for a couple of minutes, check the mussels, they should be open. If they aren't open, give them some time, but if they are, uncover, and let the alcohol taste evaporate. I ended up putting about a tea spoon of sugar at the end to balance out the acidity, but it will all depend of the tomato sauce you choose to use and also the wine.  DON"T OVER COOK YOUR MUSSELS!!

Eat this as is, or toss some pasta in the sauce and serve. I sprinkled mine with some lemon juice and grated parmigiano... I know some people are really against cheese+shellfish combo, but it worked for me.



I love Mario Batali. But I must say, I prefer Lidia's jarred sauces. This is the one I used for this recipe. mmmmmmmmm mmm mmmmmmmm

Wednesday, June 20, 2012

Butter Chicken

I have tried many butter chicken recipes.
Because I Love them!!

I've watched numerous youtube videos, that are done by Indian ladies, which really helps me to see all the different variation of the dish. I combine everything I saw and read to make my final dish :)

So I used this recipe as my base, and changed a few things according to my limited knowledge and some of the comments and reviews that were on the site (seemed like the commenters were Indian natives?). But to tell you the truth, Who knows, I might just like more Americanized version. I have never been to India. So who am I to say which one is "better"??

This recipe is pretty quick, spicy, with just the right amount of heat. But I would go shy on the cyanne, if you usually don't like hot wings hotter than the "hot sauce".

 What is this?? This is when I was just sauteing oil, onion, garlic, ginger, and lemon together. I walked away for a second (I have it on low heat), and when I came back to the stove, this is what I was facing!!


 But it was fine. after adding the spices, you can't tell that it was all green...



 finished. It was creamier than my other attempts, but I liked it. maybe I could've added some tomato paste. My problem before was that it was way too runny (with tomato) and I had to cook it for a while to evaporate it.



Jason's and Mine :)



Ingredients: 2 big serving.

  • 1 tablespoon peanut oil
  • 1/4 white onion, chopped
  • 2 tablespoons butter
  • 2 teaspoons lemon juice
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 1/4 cup plain yogurt
  • 1/4 cup cream
  • 1cup crushed tomato
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 pinch salt
  • 1 pinch black pepper
  •  
  • 1 tablespoon peanut oil
  • 1/2pound boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 teaspoon garam masala ( I also added some "curry powder" from my spice rack. I think it was a good idea:D)
  • 1 pinch cayenne pepper
  • 2 tbsp almond or cashew powder
  • 1/8 cup water

Directions

  1. Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 5minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in cream and yogurt. Reduce heat to low, and simmer for 20 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
  2. Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
  3. Add The nut powder and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.    NOTE: Almost everything in this recipe, I think is up to your taste, as far as measurement goes.

Chocolate Mille Crepe: Lady M, NYC



Mille Crepe from Lady M.
I have had many varieties of Mille Crepe from Lady M, but THIS maybe my favorite.

Chocolate Mille Crepe.

The chocolate they used were so obviously high quality, and their presentation was so wonderful. When I opened the box, it even made me feel special (it wasn't for me:D) The chocolate curls are very high quality dark chocolate. Everyone in the party (about a dozen of my family members) LOVED it.

I want to try their Marron Mille Crepe, since I love chestnuts in my dessert.

next time....