Punjab Red Tandoori Chicken

From Sugar + Spice by Melissa Hamidi

February 23, 2010

It is a cold night in Boston, and while some people are anticipating tonight’s Olympic events, we are excited to try our new recipe on an Indian classic. We decided to roast chicken with apples and onion, adding Punjab Red Tandoori spice from Urban Accents. When Spice and I share a meal without speaking to one another, it usually means the food is so good, and we are completely invested in eating, vs. talking about the day’s events. This was one of those nights.

We began by marinating 2 large chicken breasts that were tenderized in: 2 Tbsp. of Tandoori Spice, 8 0z. Greek Yogurt, 4 cloves minced garlic, the juice of 2 small lemons, 2 tsp. salt, and 2 tsp. of crushed red pepper for one hour in the refrigerator. The marinade will be a beautiful crimson color, and the tenderized chicken will immediately begin soaking up the spicy flavors. Next, lay the chicken in a clay roasting dish, and pour the remaining marinade over the top. Layer sliced onions over the chicken, and into a 350 degree oven it goes for about 45 minutes.

Any time we have spicy food, I am looking for a way to balance it out with something sweet. I love roasting fruits and experiencing their natural sugars, so it seemed like the perfect side to our Tandoori chicken. Layering slices of apple and onion, I sprinkled them with dried cranberries, nutmeg, and a splash of olive oil. Let them roast for 45 minutes, and serve with the chicken. Some people are afraid to let their food “marry” on a plate, but when it comes to this dish, I highly encourage it. Spice and I shared some naan, and looked at each other with panic when we had run out of sauce in our dishes. Another sign of success!

We hope you’ll enjoy these warm and spicy flavors as much as we do. And yes, we will be watching the Olympics at some point in the evening. Unless I have an idea for dessert.......stay tuned.
For more great recipes find us at: http://amazingmeals33navyyard.blogspot.com

Ishteh Koob!
Sugar + Spice

Pakura: Afghan Veggie Appetizer

From Sugar + Spice by Melissa Hamidi

February 22, 2010

I am trying a new comfort food for lunch today, Pakura. This is a traditional Afghan appetizer, or snack food, which is similar to Tempura in that you dip your vegetables into a batter, then deep fry. We rarely deep fry anything, so I just sent Spice to the store for some more oil. This will mean double cardio duty at the gym tonight, but if they turn out anything like what I’ve tasted before, it is all worth it!

Begin by par boiling 4-6 medium potatoes in salted water for 12 minutes. (Clean off any dirt before beginning). Take them out of the hot tub, and let them cool for about 30 minutes. Remove the skins, and cut into 1/4 inch thick slices. If you are using additional vegetables, prepare by cleaning and slicing as necessary. You may use anything from broccoli, cauliflower, eggplant, or sliced onions, which we will experiment with today.

While your potatoes are playing in the hot tub, mix 1 1/2 cups of Garbanzo Bean Flour with 1 Tbsp. of kosher salt, 2 tsp. of crushed red pepper, 2 tsp. of garlic powder, 1/2 tsp. black pepper, 1 tsp. of turmeric, and 1 Tbsp. of finely chopped cilantro. (You may substitute ground cilantro seed if that is in your pantry).
Add 1 cup of water and stir the batter well. You will need to give this the “sticky test” as I call it, making sure to gradually add your water until you get the right consistency for dipping your vegetables. Remember, it is always easier to add water than take away. Let the batter sit until you are finished preparing your vegetables.

Next, heat your vegetable oil on high heat, and watch for it to “smoke.” You’ll know it is ready to welcome the vegetables at this point. The vegetables should rise to the top as they finish cooking. Lay on a platter lined with paper towel and drain. Transfer to a serving platter.

We enjoy these with yogurt sauce for dipping. Mix some Greek yogurt with a little milk to thin, and if you have Labne, add a spoonful. Sprinkle a little dried mint for flavor.

Ishteh Koob!
(Bon Appetite)

The Best Bolognese Sauce I’ve Ever Tasted

From Sugar + Spice by Melissa Hamidi

February 22, 2010

After being on the road all week, we were looking forward to a quiet evening at home, and a good meal. A good friend of the Navy Yard (and Guest Cherf on our blog today) suggested we team up and create a dish we could all enjoy ~ music to our ears! I had no idea what I was in store for when I asked if he could make a sauce to go with my homemade pasta. And so without further ado, here is the recipe for the best bolognese sauce I have ever tasted. Eat you heart out Barbara Lynch - Boston has a new chef in town!

The recipe had some very surprising twists from the norm, certainly responsible for the incredible flavor:

2 medium onions, finely chopped
4 celery ribs, finely chopped
2 medium carrots, finely chopped
5 garlic cloves, thinly sliced
1/4 C olive oil
1/4 pound bacon, pulsed
1 pound ground pork, not lean
1 pound ground beef, lean
2 6 oz. cans of tomato paste
1 C whole milk
1 C water
1 C dry white wine used
1 tsp fresh thyme leaves
Salt & Pepper to taste

Cook onions, carrots, celery, garlic in oil over moderate heat, stirring, until softened, about 5 min. Add all the meats and cook over moderately high heat, stirring to break up lumps, until no longer pink, about 6 more mins. Stir in tomato paste, milk, wine, water, and thyme and gently simmer, covered, until sauce has thickened, about 1 to 1 1/2 hours. Add S & P to taste and eat.

I poured this on top of homemade tagliatelle, and let the pasta soak up its flavor. Paired with a spinach salad, great wine, and even better company, it was the recipe for a perfect night! Thank you so much Chef Matt, and yes we will do this again very soon.

Mangia Mangia!

Recipe created by Chef Matt of the Navy Yard
For more great recipes visit us at: http://amazingmeals33navyyard.blogspot.com

Stock vs. Broth: It’s All Good

From Sugar + Spice by Melissa Hamidi

February 9, 2010

I’m not sure what could be better to cure the common cold and flu, outside of a good, healthy, vegetable stock. Being away from home has left us some vegetables that are on their way to the heavenly compost pile, but before they make it that far, I decided to make some vegetable stock. I think we’ll have spicy, tortilla soup tonight and see if this will do the trick. I have heard the terms stock and broth used interchangeably when it comes to creating your own vegetable creations. If any of you have the true foodie insight between these terms, and what makes one vs. the other, I would look forward to your comments and feedback.

For today, we mixed 12 cups of water with the following: 3 celery stalks, 2 tomatoes, 1 large shallot, 3 cloves of garlic, 1 cup of green beans, a small bunch of chives, 1 cup of mushrooms, 2 medium carrots, 6 spears of asparagus, 1 jalapeno pepper, 2 Tbsp. of kosher salt, cracked black lemon pepper, and 1 tsp of crushed red pepper. The vegetable drawer of our refrigerator is now empty. Let this simmer over medium heat for one hour, and strain into a large container. Let cool before refrigerating.

What easier way to get your servings of veggies, and beat the cold and flu. Enjoy!

Gazuntite,
Sugar + Spice

Homemade Vodka Sauce & Whole Wheat Penne

From Sugar + Spice by Melissa Hamidi

January 30, 2010

This evening I was in the mood for one of my favorite comfort foods: Whole Wheat Penne with Vodka Cream Sauce. The Vodka sauce is a rendition of Rachel Ray’s, “You Won’t Be Single For Longa Vodka Sauce.”

I guess this recipe is one of my favorites since it is also the first meal I ever prepared for my husband. And it confirms the way to a man’s heart is through the stomach! Yes, I did share the recipe title with him to confirm my intentions. That night we talked in the kitchen for hours, and realized we both enjoyed cooking and all the fun that goes along with it!

Bring a pot of salted water to boil, and add 1/2 a bag of Whole Wheat Penne. I love the Penne for this dish in particular so the swirls can catch the sauce in all the nooks and crevices. Boil until “al dente,” approximately 7 minutes on high heat. Check by biting into a piece to make sure it is cooked through, but still retaining a firm texture.

While the Penne boils away: Begin by sauteeing one large shallot, and 3 cloves of garlic in 2 Tbsp. of olive oil and 1 Tbsp. of butter over medium heat. (Yes butter....ode to Julia Child....it’s all good). Once the the shallots are translucent, add 1 tsp. of crushed red pepper, and 1 cup of Vodka. For the Vodka, I don’t measure exactly and I usually pour making 3 whirls around the pan. (Another great measurement I learned from RR). Let the Vodka mixture reduce by half. Next add 1 28 oz. can of diced tomato’s and their juices. I just tried a different brand made by Pom and it was terrific. To this add 1 cup of reduced sodium chicken stock and a pinch or 2 of salt. With the lid off, let the tomato sauce come up to a boil, then cover and turn heat down to medium. Let sauce simmer, thicken, and fill your house with an aroma you’ll be ready to sink your spoon into!

Once the sauce has thickened, add 2 Tbsp. of butter, and 1/4 cup of cream. Keep the heat low, and mix until the butter has melted; cream has blended. You should now have a beautiful, rosy pink sauce. At this point you may opt to add 1/2 cup of parmesan cheese if you are a cheese fan. Last, take a bunch of fresh basil, and prepare a chiffonade to sprinkle on the top. Give it a quick stir, and remove from the heat.

Last, add the Whole Wheat Penne to the sauce, and mix well. Let it “rest.” This is one of the keys to producing a hearty texture. You may also choose to add chicken sausage to this dish. If so, add it in prior to mixing the cream, and heat through. This is truly “one pot heaven.”

And the good news........it’s even better as leftovers. Enjoy.

To see more dishes like this, http://amazingmeals33navyyard.blogspot.com

ps - If your tastebuds would prefer not cooking with Vodka, you may substitute one cup of chicken broth in it’s place. I have done this before on several occasions, and it is just as delicious.

Rainbow Chard

From Sugar + Spice by Melissa Hamidi

January 30, 2010

So while I was enjoying all of the eye candy at Whole Foods yesterday, I found some beautiful greens and could not resist them. Have you ever looked at Rainbow Chard? It is captivating. The veins and stems are beautiful pieces of art in themselves; not to mention the vitamin rich greens they sprout. I decided to experiment with these beautiful leaves, and added a bundle of Mustard Greens to the mix. Although I am not a huge fan of the mustard family, I was curious to see what would come of a green combination. Here is how it goes:

In a colander, begin by washing the greens thoroughly, removing any dust or dirt. You may be surprised at the volume of space these take up, however, when they cook they shrink & shrivel, and you will wonder where they went! Clearly they are loaded with a lot of H2o. After cleaning, chop them into rough, large pieces, set aside.

Next, warm 5 Tbsp of olive oil in a sautee pan, and to this add 4 green onions, and to this add 2 cloves of garlic. (Also a good heart food). Sautee until tender, then add your greens, and 1 cup of reduced, sodium chicken broth, and 1 Tbsp of salt. Let this simmer over medium heat, stirring the lot. Gradually the greens will begin to wilt, and you are on your way to folate heaven.

The greens should continue to cook down for approximately 15 minutes over low heat. You should be able to smell the green goodness ~ and you’ll feel all the better for getting your green on!

Do your part to go green and enjoy,
Sugar + Spice

Cilantro Chutney

From Sugar + Spice by Melissa Hamidi

January 30, 2010

Chutney’s are a wonderful part of the dining experience in Afghan culture. The range from the very spicy, to the very spicy, and accompany most dishes which are composed of rice and meat. I have learned to politely say “no thank you,” to the ones that have little red peppers in them. Beware.

This recipe however is for all of us who enjoy a little spice with our chutney. It has a beautiful texture, and can be enjoyed with so many other dishes. I encourage you to give it a try and let us send us your comments.

Begin by roughly chopping 2 cups of cilantro leaves, and place in a small mixer. To this, add 6 cloves of garlic, 1/4 cup of walnuts, 1 Tbsp. of salt, 1 tsp. of crushed red pepper, 1 cup of white wine vinegar, 1 cup of arugula, 1/2 green chile, and 1 Tbsp. of sugar. Give it a whirl, then taste. If the vinegar is too strong, or the consistency is not to your preference, you may add more walnuts, and arugula. I like chutney on the thicker side, and this works well.

Chutney will make a great companion with breads, rice, and meat dishes. We hope you will enjoy!

Divine Delicata Squash

From Sugar + Spice by Melissa Hamidi

January 30, 2010

This is a rendition of a dish we experienced this fall while traveling through Lenox, MA for our anniversary. The fall colors were exquisite, and we found a wonderful chef who prepares a different menu, nightly. If you have the opportunity to dine at Nudel, we highly encourage it. Sitting at the table bar in front of the kitchen allowed us to watch him prepare his creations, and we were in heaven.

Begin by slicing a delicata squash into 1/2 inch rounds, removing the seeds from the center. Place them on a cookie sheet lined with Silpat or parchment, and season with olive oil, salt, and pepper. Roast in a 350 degree oven for approximately 15 minutes, or until you can pierce with a knife easily.

While the squash is roasting, drain one can of butter beans, and place in a bowl. To this add once cup of chopped olives, 1 Tbsp. of olive oil, and 1 tsp. of salt. Mix together so the ingredients are evenly coated with olive oil.

Remove the delicata squash from the oven, and place three rings on the bottom of a plate. Layer with the butter bean and green olive mix, alternating with squash on top.

This makes a wonderful appetizer, or a side to a dish. The contrasting textures of the olives, squash & butter beans go very well together, and make a striking, visual, trio.

Enjoy!

Chocolate Pots de’ Creme

From Sugar + Spice by Melissa Hamidi

January 30, 2010

This is a wonderful dish with simple ingredients which makes for a silky, luxurious dessert. Begin by roughly chopping 9 oz of chocolate (dark + milk make the best mixture) into a blender. I used Godiva dark, and Trader Joe’s milk chocolate, 4.5 oz each.

In a sauce pan over medium heat, warm 1 1/2 cups of whole milk, 1 cup of cream, 1/4 cup of sugar, 1 tsp. of salt, and 6 egg yolks, stirring constantly, for approximately 10 minutes. Bring the mixture to a near boil, until it is thick enough to cover the back of your spatula. Keeping this at medium heat, and stirring constantly will bring out the silky, smooth texture.

Pour the cream and egg mixture over the chocolate in the blender. Put the lid on tightly, and wrap a towel around the edges. Trust me, DO NOT SKIP THIS PART. I learned the hard way. The heat will cause it to burst out the sides.... Mix until the chocolate is melted, scraping down the sides as needed to fully incorporate the decadence.

Divide the mix into ramekins, and let chill in the refrigerator for a minimum of 2 hours - over night is best.

Now for the topper! In a bowl mix one cup of heavy cream, 1 Tbsp of cinnamon, 1 tsp of vanilla, and 2 tbsp. of granulated sugar. Mix on medium high until stiff peaks form. You’ll never by a can of cool whip again.

Spoon the chocolate mixture into a small dessert bow, and add a dollop of the cinnamon cream to top it off. Sprinkle with grated chocolate, and dive on it. This is la dolce vida!

Sugar + Spice

Bubbly Anyone?

From Sugar + Spice by Melissa Hamidi

January 24, 2010

This weekend we found some beautiful blood oranges and pomogranate, so I decided to create a Sunday Brunch beverage we could sip. This summer I fell in love with Prosecco, inspired by my friend in the North End of Boston. I found it is a wonderful, bubbly, libation that pares well with fruit flavors.

Blood Orange Spritz
Using one, small, blood orange, carefully peel making sure to remove as much of the bitter pith as possible. Adding segments, squeeze in a hand-held juicer to release the juice, catching in your glass of choice. (We prefer martini).Take the remaining orange slices, put them in a seive, and continue to mascerate breaking down the orange flesh, and releasing more flavor. Add 3 slices of the mascerated orange to your glass. Top with Prosecco of choice, and enjoy!

Pomagranate Spritz
Carefully remove the arils from a pomagranate and place in a bowl. Spoon 1 Tbsp. of the seeds into a martini glass. Top with Prosecco and watch the party begin! As you sip this, you will enjoy the burst of fruit as it mixes with this fresh, sparkling, beverage. Certain to delight your tastebuds.....