meeting #6

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garXiv:0806.0001
Date: Wed, 25 June 2008 19:30 CDT
Title: A Classic American Dinner in belated celebration of Obama's nomination-clinching
Authors: Sarah (chef de cuisine), Chris (sous-chef), Keren (pâtissier)
Categories: gastro-ph
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I decided to make what I think of as quintessentially American summer food. Not having a way to grill meant that my first thought, burgers, wasn't gonna happen, so I made BBQ beef sandwiches instead, cooking the meat all day in a slow cooker (not required.... you could just as easily do it in a low oven in a big Dutch oven). In addition, we had potato salad (everyone's version of this is different, but what I made is how my mom makes it -- such a taste of home to me!), green beans, and Caesar salad.

Keren made two delicious desserts: lemon meringue pie and chocolate souffles.

BBQ Beef Sandwiches
Mix together:
1 1/2 c ketchup
1/4 c. brown sugar
1/4 c. red wine vinegar
2 Tbsp Dijon mustard
2 Tbsp Worcestershire
1 tsp liquid smoke
1/2 tsp salt
1/4 tsp black pepper (I bet I use more than this!)
1/4 tsp garlic powder (I left this out)

In a slow cooker or Dutch over, pour the sauce over a:
3-4 lb chuck roast

In a slow cooker, cook on low heat for 8-10 hrs (check early!) until falling apart. (I don't know just how to do it in a Dutch oven, sorry, but put in a slow oven for a long time.) Take the resulting chunks of meat out, shred them, and put them back in to the sauce to cook for another hour. Serve on hamburger buns.


Sarah's Mom's Potato Salad
3 large all purpose potatoes, boiled, cut in pieces, and still warm
2 hard boiled eggs, still warm
1 small white onion (golf ball size), chopped
1/2 tsp white vinegar
1/4 - 1/2 tsp salt
4-5 dollops of mayonnaise

Mix together. (My mom insists it will not be right unless the potatoes & eggs are still warm when you do so since that makes the flavors blend best.) Refrigerate until serving time.

Indian Condiments: Coriander Chutney, Raita, and Onion Relish

Fresh Coriander Chutney
from Madhur Jeffrey's Indian Cooking

3 oz fresh coriander, coarsely chopped
1 hot green chili, chopped
1 1/2 Tbsp lemon juice
pinch salt
1/2 tsp ground roasted cumin seeds
freshly ground black pepper

Combine all in a blender, blending well until you have a paste.


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Raita

1 pint yogurt
5" cucumber, peeled and grated
2 Tbsp fresh mint, finely chopped
1/2 tsp ground roasted cumin seeds
1/4 tsp cayenne
1/2 tsp salt
freshly ground black pepper

Beat yogurt lightly until smooth. Add everything else.

*****************

Onion Relish
from Madhur Jaffrey's Indian Cooking

1 medium onion, sliced crosswise as paper thin as you can
1/2 tsp salt
4 tsp fresh lemon juice
1/4 tsp paprika
1/4 tsp cayenne

Mix all together. Let stand at least 30 min to let flavors blend.

Mixed Veg Curry

Curried Vegetables in a Mustard/Cumin Sauce
from Madhur Jafrey's Indian Cooking

1 lb potatoes, boiled, cooled and peeled
veg oil for shallow-frying
1 medium-sized cauliflower, broken into chunky florets
7cm fresh ginger, peeled and coarsely chopped
8 cloves garlic, peeled and coarsely chopped
4 Tbsp plus 1 pint water
1 tsp black mustard seeds
1 tsp cumin seeds
1/4 tsp kalonji
1/4 tsp fennel seeds
1/2 tsp ground tumeric
1 tsp ground cumin
2 tsp ground coriander
1 tsp cayenne
1/2 tsp salt
2 c. finely chopped tomatoes
2 medium carrots, cut into 1cm thick rounds
1/2 tsp garam masala(*)
1/2 c. peas (fresh, or frozen and defrosted)


(*)if you want to make your own garam masala, grind together the following:
1 Tbsp cardamom seeds
5 cm cinnamon stick
1 tsp black cumin seeds (or regular cumin is fine)
1 tsp whole cloves
1 tsp black peppercorns
1/4 average-sized nutmeg

To make the curry:
1. Cut the potatoes into thick 'chips' about 4cm long. Put the oil in a wok or frying pan and set over a medium-high heat. When very hot, put in the potatoes and fry them until they are golden-red. Remove with a slotted spoon to a plate lined with paper towels. Put the cauliflower into the same oil and fry until golden-red. Remove with a slotted spoon and put on another plate lined with paper towels. Turn heat off and reserve the oil.

2. Put the ginger and garlic into the container of an electric blender or food processor along with 4 tbsp water and blend until you have a smooth paste, pushing down with a rubber spatula when necessary.

3. Put 4 tbsp of the oil used for frying into a large, preferably non-stick, frying pan and set over a medium-high heat. When very hot, put in the mustard seeds and cumin seeds. As soon as the mustard seeds begin to pop - this takes just a few seconds - put in the kalonji and, 2 seconds later, the fennel seeds. Give one quick stir and put in the paste from the blender. Stir and fry for 2 minutes. Put in the turmeric, ground cumin ground coriander and cayenne. stir once or twice and put in the salt and tomatoes. Stir and cook until most of the liquid has evaporated and the tomatoes are soft. Add a pint of water and bring to a simmer. Cover, turn heat to low and simmer for about 7 minutes. Put in the carrots, cover again and simmer for 3 minutes. Now put in the garam masala, peas, fried potatoes and cauliflower. Mix gently and bring to a simmer. Cover and continue to simmer on a low heat for 6-7 minutes, stirring gently now and them.

Chicken Korma

Chicken Korma
(from a cookbook I lost long ago...)

1 Tbsp coriander seeds
2 tsp cumin seeds
1 tsp fennel seeds
1 tsp fenugreek seeds
seeds from 6 cardamom pods
3 whole cloves
2 Tbsp dry flaked unsweetened coconut
2 Tbsp ground or finely chopped cashews
1/2 tsp. finely chopped lemongrass
1/4 tsp cinnamon
1/4 - 1/2 tsp cayenne
1 tsp tumeric
2 1/2 lbs chicken thighs (skinless, but with bones)
1 medium onion, finely chopped
3 cloves garlic, minced
1 Tbsp finely minced ginger
2 Tbsp vegetable oil
1/2 tsp salt
1 medium tomato, coarsely chopped
1 c. plain yogurt
1 Tbsp fresh lime juice
3-4 small potatoes, cut into small dice
chopped fresh coriander for garnish

Season the chicken:
Toast coriandar, cumin, fennel and fenugreek seeds. Cool, then grind with cardamom, cloves, and coconut. Combine ground spices with lemongrass, cinnamon, cayenne, tumeric and mix thoroughly. Pour spice mixture over chicken thighs, turning to coat. Let stand in refrigerator at least 2 hours.

Cook:
In heavy pot, saute onion, garlic, ginger in the oil over medium heat, stirring, until vegetables are tender and aromatic. Place chicken and all the spice mixture in pot. Add salt, tomoatoes, yogurt, lime juice. Cover and cook over low heat 30 min. Add potaotes. Continue to cook over low heat, uncovered, stirring occasionally for another hour or so: until chicken is cooked and sauce thickened. Taste for salt & lime. Garnish with fresh coriander and serve hot with rice.

Hummus recipe:

(from Janna Gur's book - the book of new israeli food:)

ingredients (serves 8-10)
1/2 kg small dry chickpeas
1 tablespoons +1/2 teaspoon baking soda
1 cup raw tahini
1 tablespoon freshly squeezed lemon juice
2 cloves garlic, crushed (i don't use that )
salt to taste

1. soak the chickpeas overnight in a large bowl of cold water w one
tablespoon of baking soda
2. drain and rinse chickpeas and put in large pan. add water until 2-3
cm above the chickpeas. add 1/2 teaspoon baking soda.
bring to boil. cook covered low heat 2-3 hours, until the chickpeas are
very soft. cool slightly, drain, and save some of the cooking liquid.
3. put the chickpeas in food processor, add 2/3 cup of the tahini and
process until almost smooth. if the paste is too thick, add a few
tablespoons of the cooking liquid. season with lemon, garlic, salt.
for reacher creamier version, add the remaining of the tahini and
process until the hummus is completely smooth and fluffy.

galilee style - set aside 1 cup of cooked chickpeas. puree the rest
with 1/2 cup raw tahini and seasoning. add the whole chickpeas and
mix, slightly mashing the chickpeas. the texture should remain
somewhat chunky.


------ when i make it, i don't use garlic at all. in addition, the
chickpeas turn out so soft after cooking that it's enough to just mix/mash
them with a wooden spoon - no need for food processor. (i like my
hummus chunky, 'Abu-Gosh' style). i also use more lemon than in this
recipe, and top it with good olive oil, warm whole chickpeas, and
sometimes some pine nuts.

quantities i use for 2 people (or one hungry person): soak and cook
1/2 cup dry chickpeas+1/2 spoon baking soda; mix with 1/4 cup tahini;
2-3 tablespoons cooking water; 1/2 lemon, salt& pepper. pour olive
oil+lemon juice etc on top. if you use garlic, i would suggest to mix
it into the sauce-- olive oil, lemon and garlic. yummmmmmmmm.

beteavon :)