How to Make Your Own Ghee

As I began learning about Indian food and flavors many years ago, one of the things I realized was that ghee is called for in a LOT of recipes. In the interest of keeping to my idea of making everything (as far as possible) from scratch, I read about making ghee, finding it was really quite simple. 

Ghee

What is Ghee?

Ghee is nothing more than clarified butter taken a step further, and allowing the browning of milk solid bits that fall to the bottom of the pan. This last step imparts a lovely, nutty flavor to the ghee, and in turn to any food cooked with it. 

When making ghee, I would first suggest that one invest in some decent quality butter. I have mostly used Land o Lakes® brand unsalted butter. I have on occasion tried using a lesser quality brand, only to find that the water content of the butter was so high, it caused huge molten bubbles to spew out of the pan. Thankfully I was not burnt, though this could certainly be an expected outcome. For your peace of mind, stick to a butter with lower water content. Most European butters have far lower water content, but are more expensive. 

What to Expect

There are a few steps that will mark the 15 minute progress through this process of making ghee, and skimming off the foam that continually forms is ongoing throughout. Use a pan large enough to accommodate a pound of butter. If your pan does not have a light colored interior, you may not be able to distinguish when the milk solids are browned, though you may be able to smell the nutty aroma once this occurs. Keep the heat at medium to medium low throughout, or a temperature that maintains an active simmer. There are also some visual and audio cues that will help define the approximate 5-minute stages:

1. The butter will melt, figure 1, and as it comes to a low boil, immediately begins foaming, figure 2 (the beginning of the skimming process). At this time, the liquid is totally opaque and bubbles are of all sizes: large, medium and small, figure 3. The sound of the bubbles is rather loud and crackling, as water is being boiled out.
2. As the skimming of foam continues, the bubbles will start to come to a more consistent size and the foam changes its look. At the same time the bubbling sound becomes quieter, figure 4.



Steps to watch for in Making Ghee

3. Toward the last five minutes, as skimming off foam continues, the liquid will begin to come clear, and the bottom of the pan becomes visible, figures 5 & 6. At the point where the pan bottom becomes visible (between foaming), milk solids will be seen accumulating on the bottom. They may not be browned yet, but will be visible. Once these milk solids brown, figure 7, your ghee will be ready. The photo makes the ghee appear to be deep brown, but the color is simply the solids in the pan bottom. The bubbles will be exceedingly tiny, fine and of a consistent size. The sound will have become very quiet, like a low buzz.

Once the ghee is done, if it seems that the browned solids are loose instead of firmly stuck on the pan bottom, use a coffee filter to strain out the solids. I have never had this problem, so once done, I place a metal spoon into a 12 to 14-ounce glass container and pour in the hot ghee. Allow it to cool for about 10 minutes, then remove the spoon and cap your jar. 

The ghee can be kept in the cabinet to use whenever needed, and will keep well for months, as all the milk solids (the part that could go rancid) have all been strained or cooked out. If the process was not completed well and the ghee spoiled, the culprits would be either not skimming off all the foam or some milk solids left in the liquid. If you will not be using the ghee in any reasonable period of time, keep it in the fridge until needed. Remove and bring to room temperature when needed for cooking (otherwise you nearly have to chip it out with a knife, it becomes so hardened in the fridge!).

There are many ways to use ghee. Obviously, if you love Indian cuisines as I do, you will have many opportunities to use it. But if not? Firstly, think about the nutty aroma and flavor and imagine what that flavor would enhance, then use it. It can be used in any application for cooking in butter, although ghee will not burn  as will butter. (What burns when adding butter to a hot pan is the milk solids, which have already been removed from the ghee.) 

When my children were teens, I concocted a noodle dish for a meatless supper once, and long after they pleaded that I make it again and again. Cook some curly egg noodles and drain. Add in some ghee to the hot noodles and stir, then add freshly-ground coarse black pepper to taste (we like a lot!), a drained can of mushrooms and a large handful of basil, cut in chiffonade: stack a goodly pile of basil leaves, roll them into a tight roll, then slice across the roll very thinly. If desired, sprinkle on some shredded Parmesan cheese.

Another dish I created, this one in the style of Kashmir, I called Kashmiri Style Chicken. Original, huh? But it is delicious, so here is that recipe also:

Kashmiri Style Chicken

Kashmiri Style Chicken

Serves 4 to 6

Kashmiri Style Chicken

WHOLE SPICES
½ teaspoon black peppercorns
½ teaspoon black "onion" or nigella seed (Kalonji/Calonji)
½ teaspoon fennel seed
1 teaspoon coriander seed
1 teaspoon cumin seed
1 teaspoon green cardamom seeds
2 inches true cinnamon

1 tablespoon Garam Masala
1 teaspoon turmeric
¼ - 1 teaspoon Kashmiri chili powder (not the mixture used for Chili con Carne) 

2 tablespoons ghee or oil
1 onion, thinly sliced, lightly chopped
1 walnut sized piece fresh ginger, minced
1 - 2 cloves garlic, minced

1 tej patta leaf 
1 can coconut milk
1 tablespoon lemon juice

1 - 1½ pounds boneless, skinless chicken (breast or thighs)
1 can petite diced tomatoes
1 teaspoon salt

In a dry skillet over high heat, toss the first seven whole spices for 2 to 4 minutes, or until very fragrant. Turn out onto a plate to cool, then grind in a spice grinder. Add the next 3 pre-ground spices to this mixture and set aside.

Heat ghee in a large skillet and saute the onions, ginger and garlic for about 5 minutes, stirring often. Add all the spices, including the tej patta leaf and saute for 2 - 3 minutes more. Add the coconut milk and lemon juice and allow the mixture to reduce for a few minutes.

Cut the chicken into 1-inch cubes and add to the skillet along with the tomatoes and salt and cook for about 15 to 20 minutes, until the chicken is cooked through. Serve with rice or naan bread.



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Revisiting Some Great Foods

Ever since moving to the southwest in late June, I have mostly been occupied with unpacking and finding "homes" for things. I have only really experimented with one new recipe, in these past months. That doesn't mean I haven't cooked, and I have so many great recipes (if I do say so, myself) that I am thoroughly enjoying going back over some of them.

Hamburger Andouille Gumbo

I am planning to let my website lapse this Fall, due to circumstances that are highly frustrating and too numerous to go into, and so any recipes that are in the website but not here in my blog, I will be working to get into the blog soon. Not to the entire detriment of any new recipes I come up with, but just to have old favorites included. Of late, I have been using a lot of hamburger, first in deference to my husband's poor teeth, but also as it is less expensive than some meats, as moving is an expensive undertaking. One of the recipes I have had in my website but not in this blog, is Hamburger Andouille Gumbo. Since I made it originally many years back, I have made it a few other times, and it is always amazingly good, despite not being completely authentic, with hamburger. All the other flavors are totally authentic though, and the flavor is terrific. 

If you are unfamiliar with Andouille sausage, a very Louisiana type sausage (though originating in France), it is a quite highly spiced style. If it is unavailable where you live, substitute with a smoked, spiced (preferably pork) sausage of your own taste.

Hamburger Andouille Gumbo

Hamburger Andouille Gumbo

Makes 8 servings

½ cup shortening or oil
½ cup flour
2 tablespoons oil for cooking vegetables
2 onions, chopped
2 green bell peppers, chopped
6 stalks celery, chopped
3 cloves garlic, minced
1 pound hamburger
2 – 4 andouille sausages (or other spicy sausage)
1 tablespoon fresh thyme leaves
¾ teaspoon dried oregano flakes
¾ teaspoon dried basil
2 bay leaves
½ teaspoon ancho chili powder, or cayenne if heat is tolerated
6 cups stock or water
1 teaspoon salt and a few grinds of pepper, to taste
Filé powder for serving

Make the Roux: Heat a heavy soup pot and melt the shortening or oil. Add in the flour and over relatively high heat, stir briskly with a whisk for about 10 minutes, until the roux has turned a very deep, dark mahogany chocolate color. Remove from heat and whisk a few times, in case the residual heat of the pot continues cooking. If the roux scorches, there is no salvaging; it must be made again.

In a large skillet, heat the 2 tablespoons oil and sauté the onion, bell pepper, celery and garlic until soft, about 10 minutes. Add this to the pot with the roux. In the same pan, brown the hamburger very well. Add to the roux, along with the andouille (pronounced "on-DOO-eee") sausages and the thyme, oregano, basil, bay leaves, ancho powder and stock. Add salt and pepper, and check for seasoning. Bring this mixture to a boil, reduce heat and simmer for at least an hour to meld flavors. Serve the gumbo over white rice and pass the file powder.

NOTES: Filé powder, pronounced "FEE-lay", is powdered sassafras. It is generally found among the spice jars in the supermarket, and adds a bit of  flavor along with the ability to add just a little thickening. It should not be added to a gumbo while cooking, but only in the bowl when ready to eat. If added in to the cooking pot, it may become stringy. Use from one teaspoon to one tablespoon, as per taste, to a bowl of gumbo.

~~~~~~~~~~~~~~~~~~~~ 

Another of the recipes I want to include here in my blog is something I originally created for the very first "Winefest Renaissance" back in 2013, held to raise funds for a new building for the (then - pre-move) local Aberdeen Boys and Girls Club. This building has been long since built and is allowing so many more children a safe place to spend their time. The recipe was for Squash, Apple, Leek and Asiago Triangles. While these require a bit of quick work when wrapping with Phyllo (Fillo, Filo) Pastry, once you get the hang of it, it is quite simple. 

These can be made ahead: roll the filling in the pastry and brush with butter, then set onto parchment lined baking sheets to freeze. Once frozen, carefully set them into containers to keep for up to three weeks. Remove from freezer and set onto baking sheets and bake just before serving. OR, the filling can be made up to a few days in advance and then rolled into the pastry just prior to baking.

Rolling little triangle packets of phyllo

The rolling process is as for rolling a flag, into a neat triangle. How large or small the triangles will be determined by how wide the lengths of phyllo dough are cut. Two inch widths are great, making a small, easy to pick up and eat little bundle, for a walking-around type cocktail party. If made larger, then they would be perfect to serve as a first course to a larger meal. Either way, these were created specifically to pair with a buttery Chardonnay wine, and made an amazing pairing.

Phyllo dough must be handled with great care, since it is delicate and dry to the touch. Carefully unroll as many sheets as needed and store the remainder immediately. Place sheets not immediately in use between damp towels to prevent drying. If weather is hot and dry, sprinkle a little more water on the towels periodically. The folding process requires starting with two layers of phyllo pastry, then brushing with melted butter. Cut the pastry into two-inch wide strips down the length of the pastry. Placing a small amount (from 1 tablespoon for these tiny pastries to 2 tablespoons or so for larger ones cut three or more inches wide) on one corner of the pastry nearest you (figure a), take the lower right corner and fold it across to the left, making what was the edge nearest you, now touch the left side (figure b). Now take the point nearest you and bring it up vertically (figure c), then flip the bundle to the right (figure d), each time lining up edges neatly into triangles. Continue, repeating this pattern (flip up left, flip up, flip right) until you reach the end of the strip of phyllo. Brush the outside of the little packet with melted butter, then set on a parchment lined baking sheet. Begin again with the next strip. The filling mixture should allow using the entire box of phyllo. 

Squash Apple Leek and Asiago Triangles

Squash, Apple, Leek & Asiago Triangles

Squash Apple Leek and Asiago Triangles

Makes about 50 triangles

FILLING:
2 - 3 leeks, white and light green parts only
1 - 2 tablespoons unsalted butter
2 tablespoons dry sherry or other dry white wine
¾ pounds butternut squash, peeled
2 (6 to 7 ounce) apples (I used Pink Lady)
1 teaspoons salt
1 teaspoon freshly grated nutmeg
A few grinds of black pepper
---
1 cup grated Asiago cheese, about 3 ounces
---
1 box Phyllo sheets
1 stick butter, melted

FILLING: Cut ends off leeks, leaving only the white and lightest sections (about 4 to 6 inches) and slice in half lengthwise. Fan the layers under running water to clean out any mud or grit. Laying flat side down, cut them again lengthwise, then slice across into thin strips, making about 2 cups. Cut off about a 4-inch neck section of the squash, about ¾ pound. Peel and cut in half lengthwise. Laying flat side down, cut each section into three more lengthwise sections. Slice each of these across into thin pieces about 1 x 1½ inches, making approximately 2+ cups. Peel and core the apples and cut into 8 wedges apiece. Slice across the wedges into thin slices, making about 3 cups, total.

In a large skillet over medium to medium-high heat, melt the butter. Add in the leeks and sauté for about 5 minutes to soften, stirring occasionally. Add the Sherry and cook to evaporate, stirring occasionally, about 3 to 5 minutes. Add the squash and toss to combine; cook for another 5 minutes before adding apples. Add in salt and nutmeg and a few grinds of black pepper. Reduce heat, cover and cook for about 10 - 12 minutes or until the squash and apple are very tender. Take off the heat and cool slightly for about 20 minutes. At this point, the recipe can be held in the refrigerator for up to 3 days.

Before using, thaw the box of Phyllo at least 12 hours in the refrigerator, or 4 hours at room temperature before using. Have a stick of butter melted and a pastry brush at the ready. Add the shredded Asiago cheese to the filling mixture. 

ROLLING AND BAKING: Preheat oven to 375 degrees. When ready to make the triangles, unroll the phyllo from one packet (usually 2 packets in a box), covering the sheets completely with a damp towel to prevent undue drying. If the phyllo becomes too dry it will split and break and folding will be impossible. Set the phyllo sheets to one side, then remove two sheets to an open work surface, short end facing you, and quickly brush with melted butter. Slice along the length of the sheets, making approximately 2-inch wide strips. See above for further instructions on rolling the triangles. Once rolled and brushed with more melted butter, the triangles, set on baking sheets, may be well covered and frozen for up to 2 weeks, then removed from the freezer and baked straightaway, or they may be baked immediately after rolling. Bake the triangles for about 20 minutes, or until golden. Serve hot, or at room temperature.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Hamburger Elegance

Anything with hamburger might be questionable in the "elegant" department, but I truly think this dish makes that leap. My husband's teeth have trouble chewing fibrous meats, of late, so most great meats are now off the list and I have been making as many hamburger dishes as I can think of, to make his eating process work for him.

Teeth totally aside, I can't believe I never thought to try this out before. Anyone who reads my blogs would know that I prefer never to use shortcuts. As it happened, when I thought of making a Stroganoff out of hamburger meat, all the recipes I saw online started off with a can of cream of mushroom (or other creamy) soup. Yikes! I prefer to deal with salt on my own terms, so canned soups are definitely out. I like creating my own flavors. I came then to this list of ingredients that made a dish so elegant in its flavors that we both nearly cried. 
 

Hamburger Stroganoff

Usually, a Beef Stroganoff is made with a kind of steak that will cook quickly. It is sliced thinly to this effect. The creamy sauce can be given all sorts of great flavors. Some years ago I created a Beef Stroganoff with Sirloin steak, and it was totally delightful. I will post that recipe here first, so you can see that flavor comes from great ingredients in either case, and none of them are so "out there" that the ingredients are difficult to find or buy. Maybe Sherry wine is not in everyone's household, and I do admit, it gives amazing flavor. But it is not essential, and the rest of the ingredients are simple.

Beef Stroganoff

Beef Stroganoff

Serves 4

½ - 1 pound of sliced fresh mushrooms, OR 2 ounces of dried, OR 1 - 2 small cans sliced mushrooms, drained
1 pound sirloin steak, partially frozen
1 large onion, sliced thinly, rings quartered
3 cloves garlic
2 teaspoons butter
2 teaspoons olive oil or other cooking oil
½ cup dry Sherry (not "cooking Sherry"), or white wine
3 tablespoons all purpose flour
2 teaspoons paprika
3 cups water, stock or mushroom water (from soaking)
2 tablespoons Worcestershire sauce
2 tablespoons double concentrated tomato paste
1½ teaspoons salt
few grinds of the pepper mill
¾ cup sour cream
 
If using dried mushrooms, place them in a bowl and cover them with boiling water and allow to reconstitute while continuing on with the recipe. Once softened, slice and set aside. Strain the liquid through a coffee filter and reserve as part of the cooking liquid.) If using fresh mushrooms, slice and set aside. If using canned mushrooms, drain and set aside.

Partial freezing makes for easy work slicing the meat thinly. Slice the steak thinly and across the grain. Cut each slice into 2 to 3-inch lengths and set on paper toweling to dry.

In a large skillet over medium high heat saute the onion in the 2 tablespoons each of butter and oil. Do not brown the onions. When the onions are limp, add the garlic and continue to saute until very fragrant. Remove onions and garlic to a large plate, reserving as much of the butter and oil as possible in the pan. Return to heat and fry the meat in 2 or 3 batches, browning well on both sides. As meat is browned, remove it to the plate with the onions.

Once meat is done, add the mushrooms to the pan with more butter and oil if needed and saute until browned. Add the Sherry and cook until it evaporates. Return the meat and onions to the pan. Sprinkle the flour and paprika over the mixture and toss to combine. Add in 3 cups of water, stock or mushroom water (if you are using soaked dried mushrooms) and stir, bringing to a boil, until the mixture has thickened. Sprinkle on the salt and pepper and add the Worcestershire sauce and tomato paste, stirring to combine. Cover and cook for about 15 minutes. Remove the pan from the heat and stir in the sour cream. Serve over egg noodles. 

~~~~~~~~~~~~~~~~~~~~~~~

The Beef Stroganoff recipe and the new Hamburger Stroganoff recipe are quite similar. I rearranged the ingredient order a bit, but the outcome was amazing.

Hamburger Stroganoff

Hamburger Stroganoff

Serves 4 to 6

6 dried shiitake mushrooms or 1 - 2 cans sliced mushrooms, drained
2 tablespoons olive oil
1 pound lean ground beef
2 tablespoons butter
1 medium onion, halved and sliced thinly
2 cloves garlic, minced
1 teaspoon salt
2 tablespoons all-purpose flour
1 teaspoon dry mustard powder
1 tablespoon Worcestershire sauce
2 tablespoons tomato paste
½ teaspoon black pepper
2 cups unsalted beef broth
------
2 tablespoons dry Sherry wine (not "cooking Sherry")
2 teaspoons sweet  Hungarian paprika
¾ cup sour cream

If using dried mushrooms, set them in a bowl or measuring cup and cover them with boiling water. Set another bowl on top of the mushrooms to keep them submerged. Meanwhile, begin with the recipe:

Heat a large skillet and add in the olive oil. Brown the hamburger meat thoroughly on medium to medium high heat, ensuring it does actually get browned and not just lose its pinkness. Once browned, remove the meat to a plate. Lower heat to medium low and add in the butter to the skillet and begin cooking the onions, tossing often until they are soft and translucent.

While onions are cooking, mash the garlic and salt together until it becomes a paste, then add to the cooked onions and stir for a few minutes. If using canned mushrooms, drain and add them to the skillet. If using soaked dry mushrooms, remove the mushrooms from their soaking water and remove tough stems to discard. Slice the mushroom caps into thin strips, adding them to the skillet. Return the meat and any juices to the skillet and in the flour, stirring until all the white flour is absorbed. Stir in the mustard powder, Worcestershire, tomato paste and pepper, then stir in the 2 cups of beef broth, substituting some of the broth with strained mushroom soaking liquid if desired. Stir well, scraping the bottom of the skillet where it will have left lots of browned bits. Bring to boiling, stirring, then lower heat to low and cook the mixture for about 15 minutes to meld flavors and cook out any raw flour taste. Add in the Sherry and paprika and stir well. Remove the skillet from the heat and stir in the sour cream and serve, preferably over egg noodles. Enjoy!



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Fajitas on the Grill

When it comes down to summer grilling fun, fajitas are an excellent choice. The word fajita is the diminutive form of the Spanish word "Faja," meaning belt, or cinch; in this case a "little belt," as in using skirt steak, which comes in narrow bands, like a belt or cinch. Skirt steak is often confused with flank steak, partly (I think) due to the amount of visible one-directional grain of the meat. Here below are photos grabbed online to demonstrate the differences. 

Flank Steak

In the top picture of a Flank Steak (from Pinterest), the fibers run along the length of the meat. Flank steaks are often found rolled up in a package, as the meat is usually no more than an inch thick and its total area takes up too much precious real estate in the meat aisle to be left open to display. Flank steak is a tough cut, made worse by the absence of fatty tissues to lend tenderness. It benefits from marinating to give it flavor and tenderness. The most important rule of all is the meat must be grilled or broiled to medium rare at best, then sliced thinly, across the grain, for serving. This cutting across makes the fibers of the muscle thinner and easier to chew. Trying to chew a slice that runs lengthwise with the fibers would be like trying to chew a rope. Not good.

Skirt Steak

In the bottom picture of a Skirt Steak (from this website), you will note the presence of the same kind of ropy grain to the meat, but this time, the fiber runs perpendicular to the length of the meat, or across its narrow length. The fibers are far more loosely arranged in the meat than in the Flank Steak, where generally the grain is tightly woven. This cut also needs marinating to bring out its flavor and likewise needs to be sliced across the grain. Once grilled, it is good to cut the long length into smaller pieces for ease in cutting across the grain. The skirt steak has lots of fatty tissues in between, helping out with keeping the meat more moist overall, but it should still be just grilled to medium rare at most. It is too easy to get the meat over done, making it far too chewy to eat. 

~~~~~~~~~~~~~~~~~~~~

After that little demonstration of the differences between these two cuts of meat, let it be understood that either of these may be used to make fajitas. Just ensure that the meat is sliced as thinly across the grain as possible with either one. That said, my preference for fajitas style meat is the skirt steak, for its flavor.

My favorite marinade for my fajitas is a Guatemalan style of Chimichurri. It is not the kind of green chimichurri used as a sauce over the finished meat like from Argentina or other countries. This is definitely a marinade only, or a cooking base for other types of stewed meat. It has terrific flavor and while it has quite a few ingredients, it can also be packaged into 5 or 6 portions and frozen. Bring out and thaw a portion when you want to use it for a marinade and it is all ready to use. 

Guatemalan Chimichurri

Guatemalan Chimichurri

Makes about 5 to 6 cups

5 ripe Roma tomatoes
5 tomatillos
1 onion
6 cloves garlic
1 red bell pepper
2 sprigs fresh thyme, leaves stripped, stems discarded
1 teaspoon dried oregano
1½ teaspoons paprika
1½ teaspoons black peppercorns
2 - 3 bay leaves, crumbled, stems discarded
¼ cup yellow mustard
½ cup olive oil
1 beer (Guatemalan style, or German)
1½ teaspoons sugar
1 cup cilantro leaves
Salt, to taste

Cut up vegetables as needed and place all in a blender to puree. Use a cup or cup and a half size portion for a marinade or cooking liquid for a roast. Divide the rest into containers to freeze until needed.

NOTES: Use to marinate skirt steak for grilling, or equally at home as a savory stewing liquid for a roast beef.


FOR GLUTEN FREE: Substitute the beer with a gluten free variety. 

~~~~~~~~~~~~~~~~~

Chimichurri Marinated Fajita Meat

Once you've gotten the marinade made and portioned in the freezer, make sure to keep a portion out for your meat marinade.  As mentioned above, skirt steak is the best for flavor in making these grilled fajitas. 

Chimichurri Marinated Fajitas

Serves about 6 to 8

2 pounds skirt steak
1 - 2 cups chimichurri marinade, above
Extra salt, for sprinkling

Skirt steak may have lots of fat over the meat, but the meat is thin and fats grill out easily so do not be too concerned with getting it all trimmed off. This cut of meat can be a little tough, so it needs all the help it can get to tenderize, including slicing it thinly across the grain to serve.

Marinate the skirt steak for at least 24 hours before grilling. Grill (or broil) over high heat for short periods on each side for best results. Overcooking this cut will toughen it even more. Four to 6 minutes per side is long enough. Remove from grill to a plate and tent with foil for 10 to 15 minutes. Since this cut of meat is exceedingly long and thin and the grain of the meat (the direction in which the fibers of the meat run) goes across the meat and not lengthwise, you will need to cut the long piece into sections you can easily slice with a nice long, sharp chef's knife. To serve, sprinkle with a little more salt, then slice the meat at a slant across the grain, as thinly as possible.

If serving the meat for fajitas, set out large tortillas, saute some onion and bell peppers and add in any other side dish desired, such as grated cheese, sour cream, salsa, guacamole, shredded lettuce and refried beans. 



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Settling in After a Move

It has been quite some time since I last wrote; over 2 months, as a matter of fact. After packing up a household of stuff, traveling cross country and now doing the whole thing in reverse, I've had little time to think of anything but getting things in enough order to function, if not yet at optimal levels.

I have cooked, but only simple, well-used recipes. No time for experimentation just yet, though today I finally decided to take a step in the right direction. Having been used to making all my bread for years and years and years, it has been hard to have to go back to store bought. I've been buying Oroweat brand breads, which taste okay, but I have been itching to get back to making our bread. 

When we prepared to move, I had to make a decision whether to try and take my old Sourdough Starter dough with me, or just toss it and start afresh. Since we were going to be traveling to a very hot part of the country, I felt it would be better not to put such stress on the poor starter, so I tossed it. Today, I got out one of Peter Reinhart's books, "Whole Grain Breads," to try out his Seed Culture, in preparation for a new batch of Starter. In this book, he talks of people having trouble getting a seed starter to get going, and many people complaining that their seed starter went bad. Apparently there is a bacteria called leuconostoc that does this, and using an acidic liquid seems to prevent this from happening. His recipe uses unsweetened pineapple juice, but he suggests that lemon juice or orange juice can work as well, or even ascorbic acid powder.

Making my first Seed Starter in 2014

When I made my first Seed Starter, back in May of 2014, from the first Peter Reinhart book I received, called "The Bread Baker's Apprentice," I followed his instructions and my starter proceeded perfectly as described, with no off odors or mold or anything at all untoward happening. Possibly, as I make bread all the time, the right kinds of yeasts and bacteria were present and I had no problems. Whatever it was, I maintained that starter batter these 5 ensuing years, with no problems. I am in a totally different part of the country now, with high heat as the norm, and I have no idea how all this will affect the whole process of starters and bread making, so I am starting all new. I will keep tabs on how it all goes. 

Foods I have made since moving in, mostly in the last 2 weeks, are spaghetti (using a jar of sauce), Sloppy Joes (using a can), simple cooked chicken, Uniquely Fine Chicken Salad, Rhubarb Pineapple Pie, Roasted Corn and Poblano Chowder, Rhubarb Cake (using coconut oil - at liquid state in these temperatures) with Whipped Buttercream Frosting, Chopped Radish Salad (Picado de Rabano, a Guatemalan salad that I love, though I generally do not care for radishes at all), and Creamy Corn Casserole. Here are some of the recipes, below.

Rhubarb Cake

Rhubarb Cake

Makes one 9 x 13-inch cake

1½ cups rhubarb, chopped into small pieces
½ cup sugar
2 cups all-purpose flour
1½ cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
½ cup oil OR 1 stick unsalted butter, melted
1 egg
1 cup buttermilk

TOPPING:
6 tablespoons butter
1 cup coconut
⅔ cup brown sugar
¼ cup milk
½ cup chopped nuts

Preheat oven to 350 degrees. Grease or lightly spray with cooking spray an oven-safe 9 x 13-inch pan. Set aside.

Combine the rhubarb and the ½ cup sugar and set aside. In a mixing bowl combine the flour, the 1½ cups sugar, baking soda, cinnamon and salt. Separately whisk together the buttermilk, egg and oil or melted butter. Mix the liquid ingredients into the dry ingredients until combined. Add in the reserved rhubarb mixture and fold to combine. Pour into the prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

While the cake is baking, prepare the topping. Combine all the topping ingredients in a small saucepan. Bring the ingredients to a boil, stirring, and boil for 3 minutes. Pour over the warm cake.

NOTES: This type of topping is often broiled once on the cake. If you choose this method, watch closely so as not to burn the topping. Another alternative is to prepare a streusel and sprinkle this over the unbaked cake. This yields a cake with topping already in place.

~~~~~~~~~~~~~~~~~~~~~~~~ 

Picado de Rabano or Chopped Radish Salad

Picado de Rabano or Chopped Radish Salad

Serves 2 to 4

12 radishes, trimmed
2 Roma tomatoes, chopped
1 small onion
½ cup fresh mint, chopped fine
2 limes, juiced
Salt, to taste

Place onion and radishes in food processor and pulse just enough to chop relatively fine - do not over process. Place in a bowl and add all the other ingredients and mix well.

NOTES: If this dish is made with a similar amount (to the whole of the radish recipe) of chopped pork rinds chopped and added, it is called Chojin (pronounced cho-HEEN). If one adds an equal amount (to the whole amount of the radish recipe) finely chopped roast beef (I use cooked brisket), it is called Salpicon.

Chopped Radish Salad with Meat or Salpicon

~~~~~~~~~~~~~~~~~~~~~~~~~

Creamy Corn Casserole

Creamy Corn Casserole

Serves 6 to 8

1 can whole kernel corn, drained
1 can cream-style corn
4 tablespoons unsalted butter, at room temperature
½ cup sour cream
2 tablespoons brown sugar
1 box "Jiffy" corn muffin mix

Combine all ingredients in a 13 x 9-inch casserole. No need to even grease the pan! Bake in a 350 degree oven for about 35 to 40 minutes or till golden.

NOTES: This recipe can be made gluten free by using a similar amount of gluten free corn muffin mix, such as Bob's Red Mill. 




My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Most Delightful Corn Chowder

It has been hectic here these last couple of months. We decided to move to the southwest US, to a house half the size we are currently living in. Lots and lots and lots of donations, donations, donations and garbage. Oh heavens, the junk we accumulate. In the middle of this chaos, sorting, throwing out and such, while I continue to cook, trying new things all the time, just because that's how I roll, still I haven't had much time at all to focus on this blog. At the beginning of May, I will be taking a hiatus, until we finalize the move, then get settled enough in the new place to be able to think again - of anything other than packing or unpacking. 

Roasted Corn & Poblano Chowder

Meanwhile, I just absolutely had to share this wonderful soup recipe. I call it a chowder because it is slightly creamy but with lots of chunky things in it for all the goodness it provides. Originally I found the recipe in an America's Test Kitchen's special edition magazine. The thing I like about either America's Test Kitchens or Cooks Illustrated is the great flavors the recipes have. The thing I dislike about either America's Test Kitchens or Cooks Illustrated recipes is that it seems they require every - single - extraneous - step - possible, to accomplish the recipe.

REALLY?

So I looked through the recipe. I skipped a few steps. I eliminated some ingredients. I added other ingredients. But basically, it is based on their recipe, somewhere in the beginning of all of it. And it is one stellar, hearty soup with divine flavors. 

The recipe does call for cutting the corn off of 6 fresh ears, tossing them with salt, pepper and oil, then broiling them. I thought, "Why not just grill the whole ears, and THEN cut the kernels off?" And normally, this is what I would do, but it just happened that the day I decided to make the chowder was a chilly, rainy day, and so - I did cut off the kernels first, toss them with oil, salt and pepper and broil. Ah, well...

Roasted Corn and Poblano Chowder 

Roasted Corn & Poblano Chowder

Serves 6 to 8

2 Poblano chilies
6 fresh ears of corn
2 teaspoons oil
salt and pepper
2 thick slices bacon, cut in ¼-inch bits
1 medium onion, chopped
4 - 6 fresh cloves garlic, minced
7 cups chicken broth
1 large sweet potato, about 1 pound, peeled, cut into ½-inch cubes
¼ cup corn masa flour, or two corn tortillas
½ cup fresh cilantro, chopped
14-ounces andouille or other spicy smoked sausage
Queso Fresco, for serving

Preheat the broiler and set the rack at about 6-inches from the broiler element. Set the poblano peppers on a rimmed baking sheet lined with foil and sprayed with cooking spray. Set under the broiler and let the peppers blacken and blister, turning with tongs as needed to blacken evenly. Remove the peppers to a plastic bag and seal, allowing them to steam and cool enough to handle.

Cut the corn kernels from the cobs and place them into a mixing bowl with the oil and a sprinkling of salt and pepper. Toss to coat evenly, then pour the kernels onto the same foil lined baking sheet in an even layer. Set under the broiler and cook until slightly browned in spots, stirring the corn once about halfway through. Place the corn back into the bowl and set aside.

Peel the Poblano peppers, then remove the stems and seeds. Cut the peppers into small pieces. Add these to the corn.

Fry the bacon pieces until crisp in a large Dutch oven or other soup pot. Remove the bacon to paper toweling, then saute the onion in the bacon fat until softened. Add in the garlic and cook for another three minutes, or until fragrant. Add in the broth, the sweet potato chunks, the corn and Poblanos and bring to boil, then reduce to a simmer for about 20 minutes, covered, until the sweet potatoes are tender.

Remove two cups of the chowder mixture to a blender container and puree, adding in the corn tortilla masa (or the two corn tortillas) to blend until smooth. Return the puree to the pot. Add in the bacon and the andouille sausage, sliced into ¼-inch slices and check for seasoning, adding in another ½-teaspoon of salt, if needed. Cook on low for another 10 minutes, then stir in the cilantro and serve. Crumble some queso fresco over each bowl of chowder.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Continuing on an Indian Theme

I guess there are likely many readers who do not have my interest in Indian cuisine, and if so, I apologize. I, however, believe I could exist happily on Indian foods almost exclusively. And so, I continue happily experimenting almost weekly.

For a long time, I had been reading about idli. Idli are little steamed dumplings that are made with (usually) rice and urad dal / black gram, skinned and split. They can be made including other things, such as millet and likely other things that I am not aware of. Yet. The rice should be a parboiled type of rice, preferably a short grain but other parboiled rice is fine. Additional rice often used is either "poha," a parboiled and flattened rice (there are white and red rice varieties - I have the red rice type, hence the color of my Idli), or leftover cooked rice. The urad dal is often soaked with fenugreek seeds said to aid in the fermentation process.
 

Idli - Coconut Chutney - Idli Podi

The process for making idli is a little complicated, due to the need for a long pre-soak of the dal and rice, then grinding them and mixing together to ferment overnight, then using this resultant batter to make the idli, which requires an idli steamer or at the very least some rounded small bowls and a rack for a skillet large enough to hold them with a lid on. This last is part of why I hadn't made them sooner, and as now I am the proud owner of an Idli steamer - problem solved. 

I was highly curious about these little dumplings, and intrigued about the flavor profile. Intrigued also about the fermentation process (which, to date, has not actually happened for me - more about that later). Curious about whether they would actually come out? And even with all that, I went years and years with idli on my "to-do" list, yet only first tried them last year. I was also intrigued by the fact that these are considered breakfast food in south India.

When I first tried to make idli, and after having read about them extensively, I set about the soaking, the grinding, and then waiting for the fermentation, which supposedly has the batter growing to about twice its volume. This last did not happen. In this case, I have read, one simply adds baking soda to the mixture before pouring into the steamer molds. But, why didn't my batter ferment? I thought maybe I needed better rice? Maybe I needed fresher dal? So I ordered both, and set about trying again. Still no fermentation. It has been very cold up here in the north, and cold can certainly inhibit or significantly slow fermentation. We are planning to move out to Arizona soon, and I will have to try once out there. It will certainly be warmer!

I had made Sambar (a soup-like dish consisting of a pureed lentil base with tamarind and vegetables and also a breakfast dish) previously, to see what those flavors were all about, and absolutely love, love, loved it! Once I made the idli, despite the lack of fermentation, I truly loved eating them with the sambar. And, if you have batter left over, you can add a little water to it and use it to make Dosa, which are large crepes that are cooked golden on one side. These crepes can be eaten with the same things that idli are eaten with: any chutney of choice, but commonly coconut chutney, idli podi, sambar.

Often one sees photos online and in blogs of lovely white idli. Mine have so far been this light tan color, likely because of using red poha rice and possibly a higher than usual amount of fenugreek seeds. This in no way changes the flavor, though I might try making them with leftover rice some time, just to see how they come out. 

Idli

Idli

Makes about 24 small (3-inch) dumplings 

½ cup Poha rice or leftover cooked rice
1 cup parboiled rice or idli rice
⅓ cup urad dal
1½ teaspoons fenugreek seed
¾ teaspoon salt
(½ teaspoon baking soda, if needed)

Early in the day: In one mixing bowl, place the Poha or leftover cooked rice and short grain rice and cover with water by at least an inch. In a separate bowl, place the urad dal and fenugreek seeds and cover these with water by at least an inch. Set the bowls aside for at least 5 hours.

Drain the rice, reserving the water aside. Place rice into a blender container and blend, adding only the minimum amount of the soaking liquid needed to make a cake-batter-like texture. Pour this batter into a large bowl and set aside.

Drain the urad dal mixture, again reserving the soaking water. Place the soaked dal into the blender container and blend, only adding in enough of the soaking water needed to make a cake-batter-like consistency, then pour this into the bowl with the rice batter. Cover the bowl lightly and let set on the counter to ferment overnight (to date, my batter has not risen), or at least 8 hours.

If the batter has not risen, add in ½ teaspoon baking soda before making the idli. Stir in the salt, mixing well to combine.

Grease 3½-inch idli molds lightly. Spoon in the mixture just barely filling the molds. Stack the molds and set the rack into a pot large enough to accommodate the idli rack with simmering water that does not reach to the bottom of the lowest idli. Cover and steam the idli for about 8 or 9 minutes, or until they are puffed and spring back when pressed. Or, check as for cake, inserting a toothpick in the center; they are done when the toothpick comes out clean.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

In all the restaurants I have been to try Indian foods, coconut chutney is always there. To date, it has not impressed me at all. Still, it is so often mentioned as an accompaniment to idli, dosa and so many other Indian foods, I had to try it. Still, fresh coconut is not always available this far north, so I did use desiccated coconut shreds. Coconut is called Nariyal, in Hindi and has lots of other names in the many other Indian languages and dialects. I made my own version of coconut chutney and it tastes good. Not great, at least to me - though I truly love coconut. I have been eating it, and enjoying it with idli, dosa and with another pancake-like bread called Adai, recipe coming soon. It is very nice. But I just can't get truly excited with it. It has been the same, no matter where I have tasted it, so it isn't just my recipe. I thought, all things considered, that my recipe was really good, in comparison to some I have tasted in restaurants.

My coconut chutney was green-tinged, due to using a fresh green jalapeno pepper in the mixture. This can be avoided by adding a thinner skinned hot pepper such as Thai chilies or Serrano peppers.  

Coconut Chutney - Nariyal Chatni

Coconut Chutney or Nariyal Chatni

Made 1¾ cups

1 cup desiccated, unsweetened coconut
½ cup water for soaking
1 teaspoon coconut oil
2 teaspoons channa dal / desi chickpeas
2 thin slices fresh ginger
1 green hot chili, more optional
¾ teaspoon salt
½ teaspoon tamarind paste

TEMPERING:
1 tablespoon coconut oil
1 dried red chili
8 - 10 curry leaves, lightly chopped
1 teaspoon brown mustard seeds
1 pinch asafetida

Soak the desiccated coconut in the half-cup of water in the blender container while assembling the remaining ingredients. Heat a skillet to medium and add the 1 teaspoon coconut oil, then the channa dal. Stir constantly until the dal has turned a deep golden color. Add this to the blender container, along with the slices of ginger, the green chili (remove seeds for less heat), salt and tamarind paste. Blend finely and check for liquid. It should be slightly runny. Pour into a bowl. (For a whiter chutney, skip the green chili and add another 1 or two red chilies to the tempering mixture below.)

"Tempering" is nothing more than frying together some ingredients that will add lots of flavor, then pouring them into the dish. Heat a skillet and add in the tablespoon of coconut oil. Add in the asafetida, dried chili, curry leaves and mustard seeds and cook, stirring until the seeds begin to pop, then immediately pour this over the chutney in the bowl and serve.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Another accompaniment for idli is called Idli Podi ("podi" meaning powder, as far as I can ascertain). It is also called Milagai Podi ("milagai" means red chilies), if adding plenty of red chilies to the mixture. This powdered spice is used with oil. dipping the idli or other kind of bread-like item into the oil, then the powder and this acts as a replacement for a liquid chutney, especially if using these for lunch boxes. Or the powder can be used alongside other chutneys and condiments. It is quite delicious and really jazzes up the idli dumplings. 

Making this powder requires toasting a lot of different seeds, lentils and other items to a nice toasty color. The amount of chili to add is completely up to the individual making it.  

Idli Podi or Milagai Podi

Makes about ¾ cup

Idli Podi or Milagai Podi

¼ cup urad/urid dal
¼ cup channa dal/bengal gram
¼ cup dried, unsweetened coconut
¼ cup packed curry leaves
2 tablespoons white sesame seeds
2 tablespoons coriander seeds  
2 - 10 dried red chilies, to taste
½ teaspoon asafetida
1 - 1½ teaspoons salt, to taste
2 teaspoons palm sugar, optional

Heat a dry skillet over medium to medium low heat. Add in the urad dal and roast them, stirring constantly, until they are a deep golden color. Turn out onto a plate to cool. Repeat this same process with the channa dal and roast until golden brown; this may take a little longer. Turn out to cool with the urad dal. Repeat the process with the coconut, stirring constantly till golden, not burnt (this will happen quickly - be alert), then turn out to cool. Add the curry leaves and stir until they are crisp, then turn out to cool. Add in the sesame seeds and cook, stirring until lightly golden. Add to the plate of cooling spices. Repeat with the coriander seeds until very fragrant and add these to the plate to cool. If you want the extra heat, keep the seeds with the chili peppers, otherwise, crack them open and discard seeds. Toast the chilies until they start to change color, then turn out to cool. Briefly toast the asafetida until it smells of onions, then add to the plate.

Place the spices and dals by batches, as needed, into a spice grinder and grind to preference, from quite coarse to very fine, then add in the salt and sugar and mix well. 

My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.