PRESTONWOOD GOURMET CLUB

Transcription

1 PRESTONWOOD GOURMET CLUB November 11, 2017 A Passage to India

2 Menu Appetizer: Soup: Entrée: Starch: Vegetable: Dessert: Turkey Meatballs Mulligatawny Soup Cashew Chicken Curry Basmati Rice Pilaf with Toasted Pecans Sautéed Spinach Cardamom Brownies Four cooks Five Cooks #1 Turkey Meatballs #1 Turkey Meatballs Sautéed spinach Sautéed Spinach #2 Soup #2 Soup #3 Chicken Curry #3 Chicken Curry #4 Basmati Rice #4 Basmati Rice Brownies #5 Brownies Ice cream Ice cream

3 Turkey Meatballs Serving 4-6 1lb. ground turkey 1/2 cup finely chopped purple onion 2 cloves finely chopped garlic 1 finely chopped hot pepper 2 inch finely chopped ginger 1/2 cup chopped cilantro 1/8 t salt Mix all ingredients together and make them into 1" or 1 1/2" round balls. Cook them slowly in a skillet in a little oil for about 20 minutes or bake them in the oven at 350 degrees for about 40 minutes until brown all over. Sauce for meatballs: 1 cup vinegar 1/2 cup soy sauce 1/4 cup sugar Mix the vinegar, soy sauce and sugar. Warm this mixture in the microwave for a minute or so. Coat the meatballs with the sauce and serve warm with toothpicks or cocktail forks.

4 Mulligatawny Soup Splendid Soups, James Peterson Makes six servings 2 medium size carrots, chopped 2 medium size onions, chopped 2 garlic cloves, chopped 2 medium size waxy potatoes, peeled and thinly sliced 7 cups chicken or vegetable broth or water 1 cup tightly packed spinach leaves 4 tablespoons unsalted butter 1 cup almond milk ¼ teaspoon saffron threads, soaked in 1 tablespoon water for 15 minutes 2 tablespoons ghee or unsalted butter 4 teaspoons curry powder ½ cup heavy cream or coconut milk 2 tablespoons finely chopped cilantro leaves Salt and pepper Melt the butter in a four quart pot over medium heat and add the carrots, onions, garlic, and potatoes. Cook for about 10 minutes, stirring every few minutes, until the onions start to turn translucent. Add the broth and bring the soup to a medium simmer. When the vegetables are soft and can be crushed easily against the side of the pot with a spoon, about 20 minutes, add the spinach leaves and simmer for two minutes more. Puree the soup in a blender or through the fine dish of a food mill. If you want the soup to have a smoother texture, strain it through a medium mesh strainer. Add the almond milk and the saffron with its soaking liquid.

5 Combine the ghee and curry in a small sauté pan. Stir over medium heat for about two minutes, until you can smell the curry. Add this mixture to the soup. Stir in the cream or coconut milk. Season with salt and pepper. Bring the soup to a simmer and serve with cilantro on the side.

6 Basmati Rice Pilaf with Toasted Pecans Basmati rice is famous for its nutty aroma, which some say is reminiscent of popcorn. Serves 4 Prep time: 15 minutes Cooking time: 20 minutes Ingredients: 2 cloves of garlic, minced 2 teaspoons olive oil 1 cup basmati rice 2 1/2 cups water 2 teaspoons finely shredded lemon peel 4 oz cremini or white mushrooms, sliced (1 1/2 cups) 4 green onions, thinly sliced ( 1/2 cup) 1/4 cup chopped red sweet pepper 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper 2 Tablespoons chopped toasted pecans Lemon slices -optional 2 teaspoons instant chicken bouillon granules Directions: Cook garlic in oil in a medium saucepan for 30 seconds. Add the rice, water, and bouillon granules: bring to boiling. Reduce heat, cover, and simmer 10 minutes. Add the lemon peel, mushrooms, green onion, sweet pepper, salt and pepper. Cover and continue cooking 10 to 15 minutes or till liquid is absorbed and rice is tender. Stir in toasted pecans. If desired, garnish with lemon slice.

7 Cashew Chicken Curry-The Chew 8 servings 30 to 60 minutes Extra virgin olive oil 6 boneless skinless chicken thighs cut into 1 inch pieces Salt and freshly cracked black pepper 1 yellow onion sliced 2 tablespoons curry powder 2 teaspoons garam masala 1/2 cup plain yogurt 1 13oz can coconut milk 1/2 cup chicken stock or water 1/2 cup cashews toasted and coarsely chopped Cilantro to garnish Heat a large Dutch oven with a few tablespoons of olive oil over medium. Season chicken with salt and add to the pot. Cook until browned on all sides, about 5 to 7 minutes. Using a slotted spoon, remove to a plate. Reduce heat to medium-low and add another tablespoon of oil as needed to sauté the onion. Season with salt and pepper and cook until translucent about 7 to 8 minutes. Add curry powder and garam masala to the onions and stir to combine. Return chicken to pot along with yogurt, coconut milk and chicken stock, stirring to combine. Bring to a boil and reduce to a simmer. Cook for 10 to 15 minutes or until the chicken is cooked and the sauce has reduced by half. Remove from heat and stir in cashews. Allow to sit for 5 minutes. Serve with rice and garnish with cilantro.

8 Garlic Sautéed Spinach Ina Garten Total: 10 min Prep: 6 min Cook: 4 min Yield: 6 servings Ingredients 1 1/2 pounds baby spinach leaves 2 tablespoons good olive oil 2 tablespoons chopped garlic (6 cloves) 2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 1 tablespoon unsalted butter Lemon Sea salt, optional Directions Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves. In a very large pot or Dutch oven, heat the olive oil and sauté the garlic over medium heat for about 1 minute, but not until it's browned. Add all the spinach, the salt, and pepper to the pot, toss it with the garlic and oil, cover the pot, and cook it for 2 minutes. Uncover the pot, turn the heat on high, and cook the spinach for another minute, stirring with a wooden spoon, until all the spinach is wilted.

9 Cardamom Brownies 5 oz bittersweet chocolate finely chopped 1 cup plus 2 T (2 1/4 sticks) unsalted butter, at room temperature, plus extra for buttering pan 4 large eggs 1 1/4 cups sugar 3/4 teaspoon ground cardamom 1 cup all purpose flour, plus extra for dusting pan 1 1/4 cups pecans, lightly toasted and coarsely chopped Preheat the oven to 350 degrees. Butter a 9x12-in baking pan, fit the bottom with a piece of parchment paper and dust the inside of the pan with flour; tap the excess flour out and set aside. Melt the chocolate in a bowl over simmering water or with a microwave oven. Remove the chocolate from the heat and let it cool slightly. Beat the butter in a large mixing bowl with a rubber spatula until smooth and creamy. Stir in the chocolate. Gradually add the eggs one at a time. Whisk and then add the sugar and ground cardamom, followed by the flour and pecans, stirring using a whisk until all the ingredients are incorporated. Do not beat or aerate. Scrape the batter into the baking pan and smooth the top with a spatula. Bake for 20 to 25 minutes. The top of the brownies will be dry, but a knife inserted into he center will come out wet with batter on it. Transfer the pan to a cooling rack and allow the brownies to cool for 30 minutes. Run a knife round the edge of the pan and unmold the brownies. Remove the baking paper, cut the brownies and serve with vanilla ice cream.