Sunday, April 29, 2018

Indian Chicken Sheet Pan Tikka Masala

For the chicken
1 3/4-inch piece of ginger, peeled and minced or powder ginger
4 cloves of garlic, minced or pressed
1/2 cup whole-milk yogurt
1 teaspoon kosher salt
1/2 teaspoon chili powder or cayenne, or adjusted to taste (I used 1/4 teaspoon)
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
3/4 teaspoon granulated sugar
1 teaspoon paprika
1 teaspoon garam masala
2 pounds chicken thighs, drumsticks or halved chicken breasts

For the vegetables
3 tablespoons olive oil
optional: cubed Yukon potatoes
1 3/4 pounds (1 small or half a very large head) cauliflower, cut into 3/4-inch-wide florets
1/2 teaspoon kosher salt
1/2 teaspoon cumin seeds

To finish, if desired
A few thin slices of red onion
Lemon wedges
Raita: english cucumber with yogurt, cumin, coriander
A few tablespoons roughly chopped cilantro, parsley or mint, or a mix therof

Combine marinade ingredients in a freezer bag, bowl or container. Add chicken pieces and toss to coat evenly. Let marinate for 15 minutes or up to a day in the fridge.

When you’re ready to cook the dish, heat your oven to 425°F. Line a half-sheet (13×18-inch) with foil and coat it with 1 tablespoon of the olive oil. Add potatoes, cauliflower, salt, cumin and remaining 2 tablespoons olive oil and toss together with you hands until evenly coated.

Remove chicken from marinade and leave excess behind. Make spaces in the vegetables for chicken parts throughout the pan. Roast in oven for 20 minutes, then toss the potato and cauliflower to ensure they’re cooking evenly, and return the pan to the oven for 10 to 20 minutes more (i.e. 30 to 40 minutes total roasting time), until chicken and vegetables are cooked through.

While it roasts, if you’d like to use the lightly pickled onion rings that we did on top, which added a nice tangy fresh zip to the dish, separate the rings and toss them in a small bowl with a squeeze of lemon juice and a pinch of salt. Set aside until needed.

When chicken and vegetables are cooked, top with garnishes of your choice — we used dollops of yogurt, herbs and scattered the above onion rings all over. Serve right in the pan.

Monday, April 16, 2018

Salted Caramel Brownies


1/4 cup water
1 cup white sugar
2/3 cup heavy cream
3 tbsp butter
1 tsp vanilla
Salt - 1 tsp?

  • In a heavy bottomed saucepan, heat the water and sugar over medium heat. Make sure to use a saucepan that's a little bigger than what you think you will need. Stir constantly until the sugar has dissolved and the mixture starts to bubble just a little.
  • Increase the heat to high and bring to a boil, stop stirring completely. Let the mixture continue boiling until it turns an amber color, this could take anywhere from 4-12 minutes.
  • Remove from the heat and slowly whisk in the heavy cream. The mixture will bubble up quite a bit, so make sure to do this very carefully. Then, mix in the butter, vanilla, and salt one at a time.
  • Pour the caramel sauce into a dish and allow to cool completely, then cover tightly and store in the refrigerator. The caramel sauce will thicken up some once it's cooled and refrigerated.

12 Tablespoons unsalted butter cut into small slices
1 1/4 cups chocolate chips (1/2 cup semisweet chocolate chips and 3/4 cup semisweet chocolate chips for mixing in at end)
1/2 cup cocoa powder
(1/2 teaspoon instant coffee grounds - optional)
3/4 cup sugar
3/4 cup brown sugar
2 large eggs + 1 egg yolk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour

  • Preheat oven to 350 and line a 13x9 baking pan with parchment paper, also spray
  • Combine butter and 1/2 cup chocolate chips in a large, microwave-safe bowl
  • Microwave on half power for 1 minute, stir, then continue microwaving in 30-second increments until melted
  • Add cocoa powder and instant coffee (if using), stir well.
  • Add sugars, stir until completely combined.
  • Add eggs, one at a time.  After each addition, stir well, and then stir another 30 seconds (the better you stir your batter, the cracklier your brownie tops will be).
  • Stir in vanilla extract.
  • Sprinkle salt over batter and stir.
  • Add flour, stir until completely combined.  You cannot overmix this batter, make sure it is mixed very well.
  • Stir in 3/4 cup chocolate chips.
  • Spread into prepared 9x9 or 13x9 pan.
  • Add in caramel sauce: drizzle and then swirl with knife.
  • Bake at 350 for about 25-35 minutes . . . toothpick inserted in center should be just slightly fudgy, but not wet with batter - edges of brownies will start to look set and middle will look just puffed
  • Allow to cool before cutting and serving. Overachievers: serve with ice cream and drizzled with leftover caramel sauce. 

Thursday, March 29, 2018

Coconut Macaroons


4 large egg whites, room temp
1c white sugar
1 tsp salt
1 big bag (14 oz) shredded coconut
1/4 cup almond flour
1 tsp vanilla
Optional: chocolate chips


Preheat oven to 325
Whip 4 egg whites until frothy
Add in sugar, salt, vanilla, almond flour, coconut
Use small cookie scoop (or spoon) to make small mounds on parchment lined baking sheet
Bake for 18-25 minutes, rotating halfway through
Melt chocolate chips in microwave at 50% power, dip macaroons as well as pour from tiny hole in a ziplock bag

Saturday, March 17, 2018

Raspberry Flip

Raspberry Flip Cocktail

2 oz pureed raspberries
2 oz simple syrup
2 oz vodka
2 oz water
1 oz lime juice (or margarita mix)
1 oz lemon juice
1 fresh egg white

Tuesday, March 13, 2018

Passover Coconut Macaroons

4 large egg whites, room temperature
1.25 cups sugar
1 tsp salt
1 tbsp honey
2.5 cups shredded coconut
½ cup whole blanched almonds or ¼ cup almond flour
1 tsp vanilla extract
4 oz (about ⅔ cup) chopped semi-sweet chocolate (optional)

  • combine 1/4 cup almond flour with the egg whites, granulated sugar, salt, honey, coconut, and vanilla extract in a medium-sized saucepan with a heavy bottom.
  • in saucepan over medium-low heat, stir until the egg whites moisten everything, the sugar melts
  • Cook the macaroon mixture, stirring constantly so it doesn’t scorch on the bottom of the pan. As the egg whites heat, it will look creamy and almost foamy. We want to gently cook the whites and cook off some of the liquid, so slowly heat and stir the macaroons for about 5-7 minutes.
  • As the macaroons cook, they’ll go from loose and creamy to a texture that’s more sticky and gluey. The whole mixture will start to hold together in more of a clump. It shouldn’t reach a point where it gets dry, pasty, or crumbly.
  • Scrape dough into bowl, cover with plastic wrap, let cool for several hours on counter (or refrigerate to speed up)
  • Use cookie scoop to form 15-20 cookies
  • Bake at 325 on parchment paper for a little over 15 minutes (rotating halfway through)
  • Let cookies cool, dip in melted chocolate and then drizzle to decorate, briefly refrigerate to set

Sunday, March 11, 2018

Passion Fruit Flip

Passion Fruit Flip

1 ounce passion fruit syrup
1.5 ounces chilled vodka
3/4 ounce fresh lemon juice
1 fresh egg white

Combine passion fruit syrup, vodka, and lemon juice in a cocktail shaker over ice. Shake until thoroughly chilled.
Strain contents of shaker into a standby glass, dump ice, put cocktail mixture immediately back into chilled shaker and add egg white. 
Shake vigorously for about thirty seconds or until egg white is foamed.

Carrot Fennel Soup

Carrot Fennel Soup

2 medium fennel bulbs
2-3 pounds carrots
1 medium onion
1 garlic clove
Olive oil
1/2 teaspoon sugar
2 1/2 cups reduced-sodium chicken broth
2 1/2 cups water
1 teaspoon fennel seeds


Preheat oven to 450°F with rack in lowest position.
Chop some fennel frond to use as garnish later
Loosely slice fennel bulbs, onion, and carrots
Toss with olive oil, garlic clove, sugar, salt, and pepper
Spread onto sheet pan and roast for 25-30 min, stirring occasionally
Put roasted vegetables in stock pot along with chicken broth, simmer together til soft
Blend, season, serve topped with fennel frond garnish