Saturday, April 5, 2014
Maryland Fried Chicken Wings Baked Beans with Applewood Smoked Bacon and Cole Slaw
I have always said my Mom makes the best fried chicken in the world! Its not coated in batter or soaked in buttermilk but simply floured, seasoned with salt and pepper and shallow fried, lid on, the same way its been made in my home state of Maryland for generations. Each and every time she achieves perfectly crispy golden brown skin and tender, juicy meat. Though quite simple, I simply can not fry chicken like she does, not matter how many times I try! I made another attempt last night and, while tasty, it just did not taste quite like Moms. I also fell short in the even-golden-brown-skin department too.
I did, however, succeed at rustling up a pretty dandy pot of baked beans and a refreshingly cool cole slaw with lime vinaigrette.
Baked Beans
1 can vegetarian baked beans (I prefer Bushs)
1 ancho chili, chopped
1 small onion, chopped
2 pieces thick cut applewood smoked bacon, cut into 1/4 pieces
1 clove garlic, minced
1/2 cup ketchup
1 chipotle chili in adobo sauce, chopped
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1/4 cup water
salt and pepper, to taste
Preheat oven to 400 degrees. Place bacon in medium sized oven proof sauce pan and cook over medium heat to render fat. Add ancho chili, and onion and cook until softenend. Add minced garlic and cook a minute more. Combine remaining ingredients and bring to a simmer. Place pot of beans in the oven and cook until bubbly, or about 30-40 minutes.
Cole Slaw with Lime Vinaigrette
1/2 head cabbage, thinly sliced
1/4 head red cabbage, thinly sliced
juice and zest of 1 lime
1 teaspoon honey
1 teaspoon soy sauce
1 tablespoon canola oil
salt and pepper, to taste
Combine sliced cabbage with remaining ingredients and toss well. Cover and refrigerate for approximately one hour.
Back To Blogging!!!
Thankyou for leaving your comments everyone! :) I have been away for a couple of days but i am home now and i will be updating my blog daily from now on. Hope you enjoy Jeenas Kitchen :)
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Friday, April 4, 2014
Spiced Ginger Red Cabbage
Spiced Ginger Red Cabbage
I love baked red cabbage in the winter months, its easy to make, will keep well in fridge for 2-3 days and can be reheated just before a meal, it would be perfect with Christmas lunch or served with left over ham or turkey after the big day. The Mackays Spiced Ginger Preserve adds a nice kick to this dish making it even more warming than usual.
Im delighted to say that this post is part of #ChristmaswithMackays a 12 days of Christmas feature being run by Mackays, a family run Scottish company who make their preserves in small batches in the traditional way.
1/2 a medium red cabbage
2 medium or 1 large onion
3 apples
3 tbsp Mackays Spiced Ginger Preserve
1 in/2.5cm peeled fresh ginger, finely chopped
2 tbsp white or red wine vinegar
1 tbsp soft brown sugar
1 tsp salt
2. Slice the cabbage, peel and slice the onions. Peel, core and slice the apples.
3. In a deep ovenproof casserole dish, build up layers of cabbage, onion and apple and finely chopped fresh ginger, add a tbsp of Mackays Spiced Ginger Preserve and start the layers with the cabbage again. There should be around 3 layers. Finish with a layer of cabbage.
4. Sprinkle over the salt and the soft brown sugar.
5. Add the wine vinegar.
6 Put a lid on the casserole or use a piece of foil.
7. Bake in the pre-heated oven for 1 1/2 - 2 hours. When the cabbage is soft, it is ready.
You can make this even more festive by adding fresh cranberries and an additional tbsp of soft brown sugar to counteract the acidity of the berries.
Many thanks to Claire at Mackays for the samples of Mackays preserves, I was not paid for this post and all opinions are my own.
Cream Cheesy Cubed Zucchini with Lemon and Oregano
Those of you expecting some kind of char-grilled hunk o meat, fat-glistening-in-the-sun-type video for Memorial Day will probably be disappointed to see this humble zucchini dish. I really cant blame you. It is zucchini for heavens sake.
Ive been busy traveling on some secret business trips recently, so while Id normally have a hard time feigning such excitement over squash, considering how much time Ive had, Im actually quite thrilled with how this came out.
I didnt start out trying to make a creamy zucchini recipe, but when I glanced in the fridge and saw the last crumbled remains of fresh cream cheese, I knew those green cubes sizzling away in the skillet were about to get enriched.
Like I said in the video, this would make a pretty nice side dish for all that grilled meat you are going to tong this summer, or as an impressive base for grilled chicken, fish, or shrimp. Also, to get extra fancy, use crème fraiche (preferably homemade) instead of the cream cheese. Enjoy!
I want to wish you all a delicious and safe Memorial Day. Hopefully youll join me in taking a few moments to remember all those who gave their lives protecting our freedom and way of life.
Ingredients:
3 or 4 cups cubed zucchini
2 tablespoon olive oil
red pepper flakes
1/2 teaspoon lemon zest
salt and fresh ground black pepper to taste
cayenne to taste
2 tablespoon cream cheese
1 or 2 teaspoon chopped fresh oregano
View the complete recipe
View the complete recipe
Mysore Bonda Ulundhu Bonda Medu Bonda
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| Mysore Bonda |
Ingredients
Urad dal/ Ulundhu paruppu- 1 and 1/2 cup
Rice flour- 1/4 cup
Coconut pieces finely chopped- 4 tbsp
Curry leaves chopped- 2 tbsp
Black peppercorns- 2 tsp
Cumin seeds- 2 tsp
Green chilli chopped- 1 no( optional)
Ginger minced- 1 tsp( optional)
Cooking/ Baking soda- few pinches
Salt- 3/4 to 1 tsp
Oil to deep fry
.JPG) |
| Mysore Bonda |
Method
Soak urad dal in water for 2 hours. Drain the dal and grind to smooth paste adding very little water( a well ground urad dal batter will look like butter and should not stick to your wet finger). To the urad dal batter add salt, cooking soda, curry leaves, pepper corns, cumin seeds and mix well. Heat oil in a pan to deep fry, when oil is hot, wet you fingers with bowl of water, take a good amount of urad dal batter and shape it into small lemon sized ball. Drop the ball into hot oil carefully and continue with rest of the batter. Once required amount of bondas are dropped into hot oil, reduce the heat and cook the bondas on low heat for 4 to 5 mins turning them all sides. Fry the bondas until golden brown in color and make sure inside is cooked well. Drain the bondas on a paper towel. Serve hot Bonda with Coconut chutney and Sambar.
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| Ulundhu Bonda |
Thursday, April 3, 2014
Spaghetti with Wild Leeks
This is probably my very favourite pasta dish, and I love pasta dishes of all kinds. I dont make it very often, because its a greasy carb-fest, but a nice clump of wild leeks seemed like a good reason to break it out.
Of course the two of us eat it all, but if you were sensible and served it with a salad it would stretch to four servings.
The well-known version of this dish doesnt contain wild leeks, just garlic. I think its better with a little touch of green, but other possibilities are a handful of shallot greens, minced chives and/or parsley. Shallot greens, by the way, are probably the domesticated onion that most resembles wild leeks. Unfortunately, Ive never seen anyone sell them, but if you are growing shallots I think it is well worth while to plant extras to be eaten as greens in the spring. They really do have a rich and subtle flavour much like the wild leeks.
2 to 4 servings
25 minutes prep time
225 to 250 grams spaghetti or capellini
1/4 cup extra-virgin sunflower or olive oil
1 tablespoon unsalted butter
2 to 3 cloves of garlic
1/4 to 1 teaspoon crushed red chile OPTIONAL
16 to 24 wild leeks (ramps)
1 cup finely grated Parmesan or other hard, tangy cheese
Put a large pot of water on to boil for the pasta, salting it generously when it comes to the boil.
Meanwhile, put the oil and butter into a small saucepan. Peel and mince the garlic, and add it to the pan. Wash and clean the wild leeks, and trim off the roots. Mince the bulbs and stems, and add them to the pan of oil and butter. Add the red chile if using. Heat the pan, and simmer the contents gently while the pasta cooks. Dont let the garlic get brown; if it shows signs of doing so reduce the heat and just keep it warm until wanted.
Meanwhile, shred the leaves of the wild leeks finely, and grate the cheese.
When the pasta is done, drain it well. Toss it at once with the shredded wild leek leaves, until they are well wilted. Then mix in the pan of oil and its contents, and toss with most of the cheese, keeping out just a small handful to sprinkle over the top.
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Of course the two of us eat it all, but if you were sensible and served it with a salad it would stretch to four servings.
The well-known version of this dish doesnt contain wild leeks, just garlic. I think its better with a little touch of green, but other possibilities are a handful of shallot greens, minced chives and/or parsley. Shallot greens, by the way, are probably the domesticated onion that most resembles wild leeks. Unfortunately, Ive never seen anyone sell them, but if you are growing shallots I think it is well worth while to plant extras to be eaten as greens in the spring. They really do have a rich and subtle flavour much like the wild leeks.
2 to 4 servings
25 minutes prep time
225 to 250 grams spaghetti or capellini
1/4 cup extra-virgin sunflower or olive oil
1 tablespoon unsalted butter
2 to 3 cloves of garlic
1/4 to 1 teaspoon crushed red chile OPTIONAL
16 to 24 wild leeks (ramps)
1 cup finely grated Parmesan or other hard, tangy cheese
Put a large pot of water on to boil for the pasta, salting it generously when it comes to the boil.
Meanwhile, put the oil and butter into a small saucepan. Peel and mince the garlic, and add it to the pan. Wash and clean the wild leeks, and trim off the roots. Mince the bulbs and stems, and add them to the pan of oil and butter. Add the red chile if using. Heat the pan, and simmer the contents gently while the pasta cooks. Dont let the garlic get brown; if it shows signs of doing so reduce the heat and just keep it warm until wanted.
Meanwhile, shred the leaves of the wild leeks finely, and grate the cheese.
When the pasta is done, drain it well. Toss it at once with the shredded wild leek leaves, until they are well wilted. Then mix in the pan of oil and its contents, and toss with most of the cheese, keeping out just a small handful to sprinkle over the top.
Great Grandma Hiatts Rolls
(Parkerhouse Method)
I was about to write that these are my moms rolls, but then I remembered that the recipe I have is written in a recipe binder my Grandma gave me (my moms mom) and in it, it says "My Mothers Rolls". I love these rolls! I also think its neat that I learned to make them from my mom, and she learned from hers, and so on. Ill be sure to pass these on to my children too. They are fluffy, flavorful, and amazing. I think of the movie "Julie and Julia" when I make and eat these, because I believe what makes them so amazing is an abundance of a certain lovely ingredient: BUTTER. Mmmm. They are buttery and amazing. It may take some time to get the hang of roll-making if you havent done it before, but it is worth the time and effort. I made these on Christmas Eve at my in-laws and I made them again yesterday, and Im happy to say that I have now mastered them. Ill try to include lots of tips. By the way, at Christmas I used my mother-in-laws KitchenAid and yesterday I used my Bosch. Both were equally delicious.
(Method 2 for rolling out)
For me, these tend to take about 3 1/2 hours from start to finish (with all the rising times and baking time).
Great Grandma Hiatts Rolls
2 1/2 T. yeast
1/2 c. warm water
1 T. sugar
2 c. milk
1 cube (1/2 cup) butter, melted
5-7 cups flour
1/2 c. sugar
4 tsp. salt
1/2 cube butter, melted - for rolling out
Combine yeast, warm water, and T. sugar in your mixer. Let sit until yeast begins to puff (about 5-10 minutes). Melt cube of butter and combine with the milk. Add to the yeast mixture and combine. Add 2-3 cups flour until about the consistency of pancake batter (or slightly thicker than cake batter). Let rise until doubled in bulk, about 30 minutes.
Add the 1/2 c. sugar, salt and flour about a cup at a time. Knead and continue adding flour until a soft dough forms and it clears the side of the bowl. Dont add too much. Dough should be sticky and soft. Knead for about 8-10 minutes.
Put in a bowl and cover with a towel and let rise until doubled, about 1 hour. Roll out dough or form into balls for rolls:
There are 2 ways I like to make these rolls. Method 1 (Parkerhouse, above): Melt the 1/2 cube of butter. Take dough out and separate into two pieces (I find it easiest to roll the dough out half at a time). Flour a board or your counter and, with a rolling pin, roll out the dough until it is about 1/4 inch thick. Use a large circle cookie-cutter or the lid of a wide-mouthed jar (thats what I use) and cut out circles from the dough. Dip each piece into the butter and fold in half (I think they call these "parker house rolls") and put on a dark-bottomed cookie sheet. It will brown much better than aluminum or glass. Place rolls right next to each other on the cookie sheet. Continue until all the dough is used. I am able to fit all the rolls on 1 large cookie sheet (or, technically, a jelly roll pan) when I make these (with no space in between).
Method 2 (below): Divide dough into 3-4 even pieces. Roll each into a circle. Slice like a pizza/pie (your desired size) and roll up wide end first and place on the baking sheet. These rolls should not touch each other, allow enough space for them to double in size. Continue with the rest of the dough.
Cover with a towel and let rise until doubled, about 30-45 minutes.
Preheat oven to 350 degrees. Bake 18-20 minutes, or until golden brown on the top. Remove from the oven and brush the tops with butter.
Rising times may vary depending on the weather and the temperature of your house. If youre making these for the first time, allow plenty of time and watch them often. They may take a long time or they may rise really quickly.
2 1/2 T. yeast
1/2 c. warm water
1 T. sugar
2 c. milk
1 cube (1/2 cup) butter, melted
5-7 cups flour
1/2 c. sugar
4 tsp. salt
1/2 cube butter, melted - for rolling out
Combine yeast, warm water, and T. sugar in your mixer. Let sit until yeast begins to puff (about 5-10 minutes). Melt cube of butter and combine with the milk. Add to the yeast mixture and combine. Add 2-3 cups flour until about the consistency of pancake batter (or slightly thicker than cake batter). Let rise until doubled in bulk, about 30 minutes.
Add the 1/2 c. sugar, salt and flour about a cup at a time. Knead and continue adding flour until a soft dough forms and it clears the side of the bowl. Dont add too much. Dough should be sticky and soft. Knead for about 8-10 minutes.
Put in a bowl and cover with a towel and let rise until doubled, about 1 hour. Roll out dough or form into balls for rolls:
There are 2 ways I like to make these rolls. Method 1 (Parkerhouse, above): Melt the 1/2 cube of butter. Take dough out and separate into two pieces (I find it easiest to roll the dough out half at a time). Flour a board or your counter and, with a rolling pin, roll out the dough until it is about 1/4 inch thick. Use a large circle cookie-cutter or the lid of a wide-mouthed jar (thats what I use) and cut out circles from the dough. Dip each piece into the butter and fold in half (I think they call these "parker house rolls") and put on a dark-bottomed cookie sheet. It will brown much better than aluminum or glass. Place rolls right next to each other on the cookie sheet. Continue until all the dough is used. I am able to fit all the rolls on 1 large cookie sheet (or, technically, a jelly roll pan) when I make these (with no space in between).
Method 2 (below): Divide dough into 3-4 even pieces. Roll each into a circle. Slice like a pizza/pie (your desired size) and roll up wide end first and place on the baking sheet. These rolls should not touch each other, allow enough space for them to double in size. Continue with the rest of the dough.
Cover with a towel and let rise until doubled, about 30-45 minutes.
Preheat oven to 350 degrees. Bake 18-20 minutes, or until golden brown on the top. Remove from the oven and brush the tops with butter.
Rising times may vary depending on the weather and the temperature of your house. If youre making these for the first time, allow plenty of time and watch them often. They may take a long time or they may rise really quickly.
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