Chickpea Korma

This is a satisfying chick pea dish in a rich creamy yogurt sauce. Many Korma recipes call for grinding whole nuts (cashews or almonds) - I found using Trader Joe's creamy Almond Butter is out of this world! I use Besan (a ground chick pea flour called Gram flour - found in Indian groceries) to blend with the yogurt to keep it from curdling - WARNING without Besan (or maybe wheat flour - haven't tried yet), the yogurt will curdle if boiled. This is a trick in Indian cooking well worth learning to make creamy yogurt-based sauces. Go find some Besan!

If you have no fenugreek powder - go get some too! But if not - use your favorite curry powder or masala. In this picture I used about 1/3 of black chick peas for contrast - but this would work just fine with regular yellow chick peas alone.

1 onion, finely diced
1 tsp cumin seeds
1 jalapeño pepper, diced
4 cloves garlic, minced
3/4 cup Greek yogurt
1 Tbsp Besan (Gram flour – made from chick peas)
1/3 cup smooth almond butter
1 cup coconut milk
1 tsp fenugreek powder
2 cans chickpeas, drained

In a medium pot, sauté the onions and cumin seeds in a bit of Canola oil until the onions begin to caramelize, about 8-10 minutes. Add the garlic and jalapeno and continue cooking another 3-5 minutes. Meanwhile, whisk together the yogurt and the Besan in a bowl. In a separate bowl, whisk together the almond butter and the coconut milk and fenugreek. Tip the almond butter mixture and the yogurt into the pot with the onions. Mix well and bring to a simmer. Add the chickpeas and allow to simmer for 15 minutes. Salt to taste, and add water as needed to adjust sauce to desired consistency.

Crepes with Hazelnut Cream and Confiture

This is based on my Mother's crepe recipe which she would make for all 8 of us on Sunday mornings - you can't believe how many crepes sic hungry kids can eat! God bless her soul!

There are a million ways to flavor crepes - I like peanut butter and real maple syrup. Others like Lingonberries and whipped cream. You could use maple cream - make up your own mind - here is one idea. I used a Hazelnut cream from Turkey we found in a Middle Eastern store in West Hartford, CT - go wild!

2 eggs
2 cups milk
1 tsp vanilla extract
1 Tbsp Canola oil
1 cup flour
dash salt

Hazelnut cream
Confiture - fine jam of choice (I use Bon Maman)

Beat eggs in a bowl and whisk in the milk and vanilla and oil. Whisk in the flour and salt until a smooth, creamy mixture results. Heat several (I usually work with two) small frying pans over medium heat. Spray them with oil. Pour about ¼ cup batter into a pan while swirling to coat the whole bottom of the pan. Cook over medium-low heat just until the crepe dries out a bit. Flip and cook another minute, until you just get brown specs on the other side. Remove to a platter in a warming oven. Repeat with the remaining crepes.

Spead 1 Tbsp hazelnut cream and then 1 Tbsp rich confiture (jam of choice) on each crepe and roll crepe up. Top with a bit more jam or whipped cream.

Pulled Pork Braised in Tomatillo Green Chile

Don't be fooled by the name. Tomatillos pair well with tomatoes, but by no means are they similar. Tomatillos are a mix between a tomato and an eggplant in consistency, and are sometimes a bit sweet and sometimes a bit sour.

2 Tbsp olive oil
3 lb. boneless pork butt or shoulder
1 large onion, chopped
1 jalapeño pepper, minced
1 red chili pepper, minced
4 cloves garlic
2 Tbsp chili powder
1 tsp cumin powder
1 tsp dried oregano
6 tomatillos, husked, rinsed and coarsely chopped
4 small tomatoes, coarsely chopped
1 quart chicken broth
Fresh cilantro leaves
2-3 limes, quartered
10-12 flour tortillas

Preheat oven to 375F.  Heat oil in a large Dutch oven.  Brown the  pork roast until all sides are nicely browned.  Remove pork to a plate.  Add the Onion and peppers to the Dutch oven and cook for about 6-8 minutes, until the onion begins to soften and brown.  Add the garlic and spices, and cook another two minutes.  Add the tomatillos and tomatoes and cook five minutes, until the tomatillos begin to soften.  Salt and pepper to taste.

Add the broth and then nestle the pork into the mixture in the Dutch oven.  Add a bit more water if necessary to bring the liquid to just under the top of the pork roast. Bring mixture to a boil, stir to mix a bit , cover pot and place in oven.  Bake for an hour.  Remove from oven, turn roast over in liquid, recover and bake another hour. Pork should be cooked enough to separate easily with a fork.

Remove the roast from the braising liquid and carefully pull pork apart with two forks.  Stir tomatillo chili well and ladle into serving bowls.  Top chili with pulled pork and fresh cilantro leaves.  Serve with lime quarters and tortillas.

Serves six to eight.

Poached Salmon with Lemon and Tsatsiki Caper Creme

1 cup water
1 cup white wine
1 lb. salmon fillets, cut into four serving pieces
1 tsp fennel seeds
1 lemon, thinly sliced
palmful fresh dill weed, coarsely chopped
1 carrot, thinly sliced

Make a ‘court-bouillon’ or poaching liquid, by mixing the water and wine in a wide 3-inch deep pan. Bring to a boil and lay the salmon fillets, skin-side down into the liquid. Sprinkle the fennel seeds over the salmon and lay the lemon on top. Salt and pepper to taste. Scatter the dill weed over all. Cover tightly and return to a boil. Reduce heat to a simmer and cook for another 4-5 minutes, until the salmon is just cooked through. Remove salmon to individual plates and serve with Tsastiki sauce.

Tsatsiki - Yogurt of the Gods

No wonder Zeus, Apollo and all those Greek Gods were so powerful and so beautiful - I'm sure they they ate Greek yogurt! The health benefits of yogurt are well known and if anyone, the Nepalese demonstrate the value of this simple, life-sustaining food. I recently had fantastic Tsatsiki in Athens and Delphi and now am hooked on creating varieties on a theme. The base must be Greek yogurt - a much, much thicker, richer preparation, even in low-fat or non-fat version. Do not compromise for Tsatsiki - it MUST be made with Greek yogurt, or you will have to strain your yogurt through a coffee filter for an hour or two, at best. The traditional version has grated cucumber, but ion Greece I had many variations. You can mix all sorts of things in to make a world or variations - olives, herbs, capers, anchovies - experiment and have fun! I add a touch of really good mayonaise to make a creamy sauce in this variation.
½ cup Greek yogurt
2 Tbsp good real mayonnaise
2 tsp capers, minced
1 clove garlic, minced through a press
2 tsp fresh dill or other fresh herb such as tarragon, chive, lavender or mint
dash ground Cayenne red pepper

Whisk all ingredients together. Allow to meld for half an hour before serving.

Lamb Shank Ettlingen

While in Germany I enjoined lamb shanks several times in the little town of Ettlingen, near Karlsruhe, not far from Heidelberg on Rhine (below).
I was actually looking for a knuckle or hock joint of pork - a German specialty, and all I could find were lamb shanks braised in wine with vegetables. An excellent alternative, which I reverse-engineered below.

1/4 lb thick-sliced bacon, diced
4 lamb shanks
1 large onion, diced
3 stalks celery, sliced
4 medium carrots, diced
1 turnip or 1/2 rutabaga, diced
6 cloves garlic, minced
6 fresh sage leaves, chopped
1 tsp dried Rosemary
20 oz. Mushrooms, cleaned and sliced, thickly
2 cups crushed tomatoes
2 cups red wine
About 1-2 cups water

Preheat oven to 375F. In a large Dutch Oven, sauté the bacon in a bit of olive oil, until just beginning to brown. Remove to a large bowl. Brown the lamb shanks in the Dutch Oven for about 10 minutes, turning often, until all sides are nicely browned. Salt and pepper to taste. Remove to the bowl. Add the onion, celery, carrots and turnip to the Dutch Oven and sauté the veggies for about 10-15 minutes, until beginning to soften and caramelize. Add the sage, rosemary and garlic and cook another 5 minutes. Salt and pepper to taste. Remove to the bowl. Add the mushrooms and sauté over high heat until they release their water and begin to brown.

Add the tomatoes and wine to the mushrooms and return veggies to Dutch Oven. Immerse the shanks in the sauce and add enough water just to cover. Bake for 2 hours, turning the shanks at least 2-3 times.