Tuesday, September 30, 2008
Sunday, September 28, 2008
Saturday, September 27, 2008
Friday, September 26, 2008
Thursday, September 25, 2008
Tuesday, September 23, 2008
Monday, September 22, 2008
Monday, September 15, 2008
Dry Mutton Assamese Style
Whip the curd. Marinate the mutton pieces with salt, turmeric, curd and 1tbsp of oil and leave aside for 2 hours. Grate the ginger and crush the garlic. Heat the remaining oil in a kadhai (A wok-like cooking utensil with circular handles on either side, used for frying, tempering and cooking vegetable dishes. The best kadhais have thick, heavy bottoms) and add the ginger, garlic and the bay leaves. Fry these for one minute and add the marinated mutton pieces. Lower the flame and cook over a low flame for at least half an hour or until the mutton becomes tender. Mix in the garam masala and stir well. Once the mutton becomes tender and absolutely dry, remove from fire and serve.
Have a great day and maybe a great week.
Saturday, September 13, 2008
Picture Paxarcana.wordpress.com1/4 cup (50 mL) white vermouth 2 tbsp (25 mL) chopped fresh thyme (or 1 tsp/5 mL dried) 2 sides salmon (about 2 lb/1 kg each) 1/2 tsp (2 mL) salt 1 lemon, thinly sliced 12 sprigs fresh thyme or parsley
|Per serving: about||-|
|total fat||13 g|
|sat. fat||3 g|
In small saucepan, heat vermouth with chopped fresh thyme over medium heat; let cool for 10 minutes. Strain through sieve.
Cut four 40-inch (1 m) long pieces of foil; place double thickness on each of 2 rimless baking sheets. Grease foil.
Cutting just to skin, cut each piece of salmon into 6 portions; place, skin side down, on each pan. Sprinkle with salt<> Roast in top and bottom thirds of 400°F (200°C) oven, rotating and switching pans halfway through, until fish flakes easily when tested, about 25 minutes. Discard thyme sprigs; scrape off white protein. (Make-ahead: Let cool for about 30 minutes; discard lemon and refrigerate until cold. Cover and refrigerate for up to 24 hours.) Serve warm or cool. Have a great day.
Friday, September 12, 2008
- 1 broiler chicken, cut up, about 3 pounds
- 3 tablespoons olive oil
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 2 ribs celery, chopped
- 2 cloves garlic, minced
- 1/2 pound smoked sausage, thinly sliced
- 2 cans (14.5 ounces each) stewed tomatoes
- 2 cups chicken broth
- 1 cup long-grain rice
- 2 teaspoons leaf thyme, crumbled
- 1 1/2 teaspoons salt, or to taste
- 1/4 teaspoon pepper
- 1/4 teaspoon hot pepper sauce (Tabasco)
- 1 pound shrimp, shelled and deveined