Tandoori baby potatoes with herb yogurt

from Indian Vegetarin Feast by Anjum Anand

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*I would double the potatoes because the tandoor marinade and topping make enough for more potatoes and they taste really good. 

Ingredients

for the potatoes

  • 8 baby potatoes
  • salt 
  • 2 T butter

for the tandoori marinade 

  • 2/3 cup greek yogurt
  • 1 3/4 t ground cumin
  • 3/4 t garam masala
  • 1 t ground coriander
  • 1/4-1/2 t chili powder
  • 1 t paprika
  • 3 garlic cloves, peeled and minced
  • scant 1/4 oz. gingerroot, peeled weight, grated
  • 2 T vegetable oil
  • 1 1/2 T lemon juice

for the topping 

  • 1 cup greek yogurt
  • 1/3 t black pepper
  • handful chopped cilantro leaves
  • 1/2 onion, minced
  • 1 green chile, seeded and minced, or to taste
  • 2 T dried cranberries or raisins (optional, if going for sweet/savory)
  • 1-2 T milk, if needed 

Directions

  1. Peel the potatoes and halve. Bring lots of salted water to the boil in a large saucepan. Add the potatoes and boil for eight minutes. Remove and, when cool enough to handle, use a spoon to scrape out a deep depression so that the potatoes look like boiled egg halves where the yolk has been removed.
  2. Mix the ingredients for the tandoori marinade in a bowl. Add one good teaspoon of salt (the marinade only coats the potato so the salt will not seem excessive). Place the potato halves in the bowl, turn to coat in the marinade and leave to marinate for 30 minutes. Mix together all the ingredients for the topping, adding the milk if the consistency seems a little thick, and season to taste.
  3. Preheat the oven to 220°C. Place the potatoes, flat side up, on a baking tray and place on the middle shelf of the oven. Cook for 20–25 minutes, or until the marinade looks properly dried. Now turn the potatoes over, move the rack to the top of the oven, and continue to cook for eight to 10 minutes. Turn again and cook for a final eight to 10 minutes. They should be tender by now (check by piercing one of the largest potato halves with a knife).
  4. Meanwhile, melt the butter and brush it over the potatoes. Spoon a rounded teaspoon of topping on to each potato half and serve immediately.

Thanksgiving 2013

Gass Family Thanksgiving Menu

 

Pumpkin Orange Cloverleaves

Celery Root Puree with Toasted Hazelnuts

Creamed Collard Greens

Butternut Squash and Caramelized Onion Galette

Pumpkin Mousse with Gingersnaps

For the bread, I chose Pumpkin Orange Cloverleaves. I thought Thanksgiving was the perfect time to make a homemade yeast bread, and the pumpkin and orange add-ins seemed appropriately festive. The orange flavor was much stronger than the pumpkin, but the rolls were perfectly soft. We served them straight out of the oven with butter.

Mashed potatoes are a requirement for Thanksgiving, and our Celery Root Puree with Toasted Hazelnuts was delicious. The mash was smooth and creamy with the celery root adding freshness to the potatoes. The toasted hazelnuts added a good crunch.

For our vegetable side dish, I served Creamed Collard Greens. The dish was supposed to be made with swiss chard, but the grocery didn’t have any. The collard greens were rich and creamy with heavy cream, garlic, and nutmeg.

The star of the show was the Butternut Squash and Caramelized Onion Galette. This is my favorite fall recipe. The roasted butternut squash is mixed with cheese and caramelized onions and baked in a flaky butter/sour cream crust. With a pinch of cayenne pepper, the pie is a little spicy.

For dessert, we had Pumpkin Mousse with Gingersnaps. I wanted to serve them in these chocolate cabbage bowls, but it turns out I’m not Martha Stewart. The mousse was light and fluffy with a subtle pumpkin flavor dominated by the addition of rum. We scooped up the mousse with molassesy gingersnaps.

 

                   

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Recipes
Orange Pumpkin Cloverleaves

Ingredients:

 

  • 3/4 stick unsalted butter, melted, divided
  • 2 teaspoons active dry yeast (from a 1/4-ounce package)
  • 1/4 cup warm milk (105–115°F)
  • 1 tablespoon mild honey or sugar
  • 2 3/4 cups all-purpose flour plus more for kneading and dusting
  • 1 1/2 teaspoons salt
  • 1/3 cup canned pure pumpkin
  • 2 large eggs, divided, plus 1 yolk
  • 1/2 teaspoon grated orange zest
  • 2 tablespoons fresh orange juice
  • 1 tablespoon water


Directions:

Butter muffin cups with 1 Tbsp melted butter.

Stir together yeast, warm milk, and honey in a large bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.)

Mix flour, salt, pumpkin, 1 whole egg, yolk, orange zest and juice, and remaining 5 Tbsp butter into yeast mixture with a wooden spoon or rubber spatula until a soft dough forms. Turn out dough onto a floured surface and knead, dusting surface and your hands with just enough flour to keep dough from sticking, until dough is elastic and smooth, 6 to 8 minutes. Form dough into a ball.

Put dough in an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled, 1 1/2 to 2 hours.

Punch down dough (do not knead), then halve. Roll half of dough on a lightly floured surface with lightly floured hands into a 12-inch-long log (keep remaining half covered with plastic wrap).

Cut log into 6 equal pieces, then cut each piece into thirds. Roll each piece into a 1-inch ball by cupping your hand and pushing dough against work surface as you roll in a circular motion. Put 3 balls side by side in each of 6 muffin cups.

Make more rolls with remaining dough in same manner. Cover rolls with a kitchen towel (not terry cloth) and let rise in a draft-free place at warm room temperature until dough is about 1 inch above rim of muffin cups, 1 to 1 1/2 hours.

Preheat oven to 375°F with rack in middle.

Whisk together remaining egg and water and brush on tops of rolls. (You will have leftover egg wash.) Bake until golden brown, about 20 minutes. Transfer rolls to a rack and cool at least 20 minutes.

Celery Root Puree with Toasted Hazelnuts

From Bon Appetit

Ingredients:

  • 3 pounds celery root, peeled, cut into ½” cubes
  • 3 pounds russet potatoes, peeled, cut into 1” cubes
  • Kosher salt
  • ⅔ cup heavy cream
  • ⅔ cup whole milk
  • ½ cup (1 stick) chilled unsalted butter, cut into ½” cubes
  • Freshly ground black pepper
  • 1 tablespoon good-quality hazelnut oil
  • ¼ cup coarsely chopped toasted hazelnuts

Directions:

Place celery root and potatoes in a large heavy pot. Add cold water to cover; season with salt. Bring to a boil over medium-high heat. Reduce heat; simmer until vegetables can be pierced with a fork, 20–25 minutes.

Drain vegetables well. Pass vegetables through food mill or potato ricer into same pot.

Meanwhile, bring cream and milk just to a simmer in a medium saucepan; remove from heat. Stir vegetable purée constantly over medium-low heat until excess moisture evaporates, about 2 minutes.

Stir butter into purée a few pieces at a time, blending between additions.

Remove from heat; slowly fold in cream mixture until a smooth purée forms. Season to taste with salt and pepper. Purée can be made 1 day ahead. Cover; chill. Rewarm in a microwave or in a heatproof bowl set over a large pot of simmering water.

Strain hot purée through a medium-mesh sieve into a serving bowl (this makes the texture especially smooth and creamy). Drizzle with oil; scatter hazelnuts over.

 


Creamed Swiss Chard (We substituted Collard Greens)

From Martha Stewart

Ingredients:

  • 6 tablespoons unsalted butter
  • 1 medium onion, finely chopped
  • 1 large garlic clove, finely chopped
  • 3 to 4 large bunches Swiss chard, stems cut into 1/4-inch pieces (2 cups), and leaves cut into 3/4-inch strips, then halved (18 cups)
  • 6 tablespoons all-purpose flour
  • 2 3/4 cups whole milk
  • 1/4 teaspoon freshly grated nutmeg
  • 1 3/4 teaspoons coarse salt
  • Freshly ground pepper
  • 3/4 cup heavy cream

Directions:

Melt 2 tablespoons butter in a large saute; pan over medium heat. Add onion and garlic; cook, stirring occasionally, 5 minutes. Add chard stems; cook, stirring occasionally, until stems begin to soften, about 7 minutes. Stir in half of the chard leaves and 2 tablespoons water; cook, stirring occasionally, until very tender, about 15 minutes. Transfer to a large bowl; cover. Add remaining chard leaves and 2 tablespoons water to pan; cook, stirring occasionally, until very tender, about 15 minutes. Stir into bowl.

Melt remaining 4 tablespoons butter in a small saucepan over medium-low heat. Add flour, stirring to avoid forming lumps. Gradually whisk in milk and nutmeg;

season with salt and pepper. Raise heat to medium; bring to just below a boil, stirring occasionally; cook 2 minutes more, whisking constantly. Whisk in cream. Pour into chard mixture; stir to combine. Serve immediately.

 

 


Butternut Squash and Caramelized Onion Galette

From SmittenKitchen

Ingredients:


For the pastry:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cut into
pieces
1/4 cup sour cream
2 teaspoons fresh lemon juice
1/4 cup ice water

For the filling:
1 small butternut squash (about one pound)
2 tablespoons olive oil
1 to 2 tablespoons butter (if you have only non-stick, the smaller amount will do)
1 large onion, halved and thinly sliced in half-moons
1 teaspoon salt
Pinch of sugar
1/4 teaspoon cayenne, or to taste
3/4 cup fontina cheese (about 2 1/2 ounces), grated or cut into small bits
1 1/2 teaspoons chopped fresh sage leaves


Directions:

Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour.

Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly.

Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne.

Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl.

Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch

border. Fold the border over the squash, onion and cheese mixture, pleating the edge to make it fit. The center will be open.

Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6.


Pumpkin Mousse

From Martha Stewart

Ingredients:

  • 1 envelope unflavored powdered gelatin (1 scant tablespoon)
  • 1/4 cup cold water
  • 1/2 cup plus 2 tablespoons canned unsweetened pumpkin puree
  • 4 large eggs, separated
  • 1/4 cup plus 2 tablespoons pure maple syrup
  • Pinch of freshly grated nutmeg
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • Pinch of freshly ground white pepper
  • 2 tablespoons dark rum
  • 1/4 cup sugar
  • 1 cup heavy cream
  • Sweetened whipped cream, for serving (optional)
  • Pastry Leaves, for garnish (optional; see Pate Brisee recipe)

Directions:

In a small saucepan, sprinkle gelatin over the cold water, and let soften 5 minutes. Cook softened gelatin over medium heat, swirling pan, just until gelatin is dissolved; do not let boil. Let cool completely.

Place pumpkin puree in a large bowl. Stir in softened gelatin, then add egg yolks, maple syrup, nutmeg, vanilla, ginger, allspice, salt, white pepper, and rum. Whisk until fully blended.

With an electric mixer on medium speed, whisk egg whites and the sugar to soft peaks. Gently fold egg-white mixture into pumpkin mixture to combine. Whip heavy cream on medium high to stiff peaks, then gently but thoroughly fold into pumpkin mixture.

Divide mousse among 8 to 10 glasses; refrigerate until set, at least 2 hours, or up to 1 day, covered with plastic wrap. If desired, top each with a dollop of sweetened whipped cream and a pastry leaf before serving.

 


Gingersnaps
From SmittenKitchen

Yield: About 4 dozen

Ingredients:

2 1/4 cups (281 grams) all-purpose flour
2 teaspoons (10 grams) baking soda
1/2 teaspoon (2 to 3 grams) table salt
3 teaspoons (6 grams) ground ginger
1 teaspoon (2 grams) cinnamon
1/2 teaspoon (1 gram) allspice
1/4 teaspoon ground white pepper
2 sticks (8 ounces or 227 grams) unsalted butter, at room temperature
1/2 cup (100 grams) granulated sugar
1/2 cup (96 grams) light brown sugar
1 large egg
1/3 cup (79 ml) unsulphured molasses

Directions:

Add 1 to 2 teaspoons finely grated fresh ginger (with the wet ingredients) or 1 to 2 tablespoons finely minced candied ginger (with the dry ingredients).

In a medium bowl, whisk together the flour, baking soda, salt and spices. In a large bowl, beat butter and sugars together until fluffy, about three minutes on medium. Add egg and molasses and beat until combined. Add dry ingredient and beat at low speed until just combined. Thoroughly scrape down bowl, ensuring ingredients are evenly mixed.

Transfer your cookie dough to plastic wrap — mine was quite soft and I felt like I was spreading frosting over plastic. I used a plate to support it. Chill in fridge for at least two hours, until firm.

Preheat oven to 350°F (180°C). Roll dough into 1-inch balls and spread at least two inches apart on baking sheets that have either been greased or lined with parchment paper. Bake for 10 to 15 minutes, which is a long range. In the 10 to 12 range, the cookies will be softer. In the 13 to 15 range, a bit snappier. In both cases, you’ll want to leave them on their baking sheets for long enough that they’re firm enough to be transferred to a cooling rack with a spatula, anywhere from 2 to 5 minutes. Cool cookies completely before packing up.

 

 

 

Spring Soup

Spring Soup

This is really good you may want to double it. I used white asparagus because I am in Germany and it is “Spargelzeit” (asparagus time) and white asparagus is loved by all. We enjoyed the soup with a nice crusty loaf of Roggenbrot (rye bread).

Ingredients:

  • 2 or 3 leeks
  • 1 small onion
  • 2 tbs. butter
  • 2 small potatoes
  • 1 medium carrot
  • 1 and 1/2 cup hot water
  • 2 tsp. salt
  • 1/4 cup uncooked rice
  • 10 stalks of asparagus
  • 1/2 pound spinach
  • 1 cup of light cream

Preparation:
Clean and remove the green tops and roots from the leeks, about one cup. Dice onion,
about 1/4 cup. Melt 2 tbs. butter in a large soup kettle; add leeks and onions and cook
slowly, covered, until vegetables are soft but not brown.   

Peel potatoes and cut into quarters, then into slices. About 1 1/4 cup. Add the
potatoes, the carrot peeled and thinly sliced, hot water and salt. Cover and cook slowly for 15 minutes.

Add rice and the top 3 or 4 inches of the asparagus cut into small pieces. Cook soup for 25 minutes longer. Add the cream and bring the soup to the boiling point. Serves 6.