Recipes

Garam Masala Latke with Indian Pickle Yogurt

Dec 17, 2014
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Yields 12 to 16 latkes

 

Ingredients

1 pound russet potatoes, peeled and grated

2 tablespoons lemon juice

1/2 pound carrots, peeled and grated

1/4 cup cilantro, chopped

1 1/2 tablespoons garam masala

1/4 teaspoon turmeric

1/2 teaspoon red chili flakes

1 egg, lightly beaten

4 tablespoons flour

1/2 teaspoon salt

6-9 tablespoons vegetable oil

 

1 cup Greek yogurt

1 tablespoon spicy green mango pickle, minced

1 tablespoon lemon juice

Cilantro leaves, for garnish

 

Preparation

1. Toss potatoes with lemon juice. Let sit 5-10 mins. Squeeze water out of potatoes, combine with carrots in mixing bowl.

 

2. Add cilantro, garam masala, turmeric, red chili flakes, egg, flour and salt. Mix.

 

3. Heat oil in skillet over medium heat. Spoon 1/4 cup of the mixture into the pan and press down lightly with spatula. Cook 3-4 minutes on each side or until golden brown. Transfer to paper towel lined sheet pan. Repeat with remaining mixture.

 

4. Serve with cilantro, pickles, and yogurt mixed with lemon juice.

 

 

Shakshuka

Oct 27, 2014
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Serves 4

 

Ingredients

2 Tbs. harissa or other chili paste

2 tsp. tomato paste

2 large red peppers, diced

4 cloves garlic, finely chopped

1 tsp. ground cumin

5 large, ripe tomatoes, chopped (canned are fine)

4 large eggs plus four yolks

1/2 cup Greek-style yogurt

 

Preparation

1. Heat 2 Tbs. olive oil in a large frying pan over medium heat and add harissa, tomato paste, peppers, garlic, cumin and a sprinkling of salt. Stir and cook for about 8 minutes, allowing the peppers to soften.

 

2. Add tomatoes, bring to a simmer, and cook another 10 minutes until a thick sauce forms.

 

3. Make 8 little dips in the sauce. Carefully break eggs into the dips. Do the same with the yolks. Place a lid on the pan and cook for 8 minutes or until the whites are set but the yolks are still a bit runny.

 

4. Serve with a dollop of yogurt and a piece of pita bread to soak up the sauce.

 

 

Sylvia’s Table Oven Baked Apples

Oct 27, 2014
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Serves 6-8

 

Ingredients

8 to 10 apples, peeled, halved and cored

3/4 cup sugar

3/4 teaspoon cinnamon

1 tablespoon grated lemon zest

2 tablespoons lemon juice

6 tablespoons unsalted butter, melted

 

Preparation

1. Preheat oven to 350F.

 

2. Combine sugar and cinnamon and pour over apples. Toss to coat. Pour the melted butter over the fruit.

 

3. Place apples in baking dish and bake for 35 minutes, basting apples occasionally.

 

4. If pan juices are not syrupy, pour them into small sauce pan and reduce over medium high heat. Pour syrup over apples and serve.

 

 

Peach Galette

Oct 27, 2014
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Serves 4-6

 

Ingredients

1 1/4 cup flour

1 1/2 teaspoons sugar

1/2 teaspoon salt

1 stick butter, cut into small (1/2-inch) cubes, chilled

1/4 cup of ice water (maybe more)

3-4 peaches, pitted and sliced

3 tablespoons sugar

1 egg, beaten

1 tablespoon butter, melted

 

Preparation

1. Preheat oven to 425F.

 

2. Make the crust dough. In a food processor, pulse the flour, sugar, and salt, until well mixed. Add the cubed butter, and pulse 8 times. The butter should still be the size of peas in the mixture. Slowly add the ice water, a tablespoon or two at a time, pulsing after each addition, until the dough just begins to clump.

 

3. Turn out onto a clean surface. Use your hands to form into a disc. Do not over-knead. Sprinkle with a little flour on all sides, wrap with plastic, and place into the refrigerator to chill for at least 30 minutes.

 

4. Thinly slice peaches, toss to coat with sugar.

 

5. Whisk egg in small bowl and set aside.

 

6. On a lightly floured, clean, smooth surface, roll out the dough to about a 12-inch diameter. Gently lift up the rolled out dough and place it on a rimmed baking sheet.

 

7. Arrange the peach slices in an overlapping pattern in a single layer in the center of the dough, forming about a 7 or 8-inch circle. Dot with a little butter. Fold the outer edges of the dough round over the filling, by about 2-inches all the way around, use a pastry brush to coat the dough with an egg wash.

 

8. Place in the oven and cook for about 15-20 minutes, until nicely browned. Remove from the oven and let cool on the baking sheet, over a rack, about 15 minutes.

 

 

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