Day 5: My favorite recipes

I am all scatter brained right now. I love love love to cook. It is something that has taken me a ton of practice and I am still learning. My favorite place to get recipes is from Cooks Illustrated magazines. They explain why you do the recipes the way you do... so not only do I make amazing food I learn how to make it taste good.

Its my sisters last night here before she goes back to school so I dont really want to be on here when I can be hanging out with her. This is a great Saturday post bc I am sure no one is checking this blog on Saturday anwyways...

Here are some recipes I like.. I cant have favorites when it comes to food.

Summer Pasta

4 large ripe tomatoes, cubed small 1 pound Brie cheese, rind removed, cut into pieces ½ cup cleaned fresh basil leaves, cut into strips 3 cloves garlic, peeled and finely minced 1 cup olive oil ½ teaspoon salt ½ teaspoon pepper 1 and ½ pounds linguine Freshly grated imported Parmesan cheese (optional) Combine tomatoes, Brie, basil, garlic, olive oil, salt, and pepper in large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature. Bring 6 quarts water to a boil in large pot. Add 2 tablespoons salt and linguine; boil until tender but still firm, 8 to 10 minutes. Drain pasta and immediately toss with the tomato sauce. Serve pasta, passing the peppermill, and the grated Parmesan cheese (if using).

CHicken Tikka Masala

• 5 chicken breasts cut into chunks
• 2 cups tikki paste
• 1 large container plain flavored yogurt
• 5 onions sliced
• 5 cloves of garlic minced
• 1 jalapeño minced
• 1 small root of ginger, peeled and grated
• 1 small can of tomato paste
• Zest of 2 lemons + juice divided
• 1 bunch cilantro chopped
• Frozen or fresh Naan to serve (cut in half)
• 1 tablespoon curry powder
• 2 tablespoons cumin
• 5 cups cooked basmati rice

Procedure:

1. In a large skillet begin frying the chicken in batches over medium high heat with the cumin and ginger à transfer to a bowl
2. In the same skillet, sauté the onions and garlic for about 2 minutes
3. Add in the tikki sauce, lemon zest/juice, chicken, jalapeño and tomato paste
4. And cool for about 2 more minutes
5. Now preheat the oven to 375F and put in the naan to warm
6. Finally add in the yogurt and most of the cilantro à add enough to lighten the sauce to your preference (do not need to use all of it)
7. Add the remaining zest of lemon and juice to the cooked rice with the remaining cilantro
8. Add in a tablespoon of curry powder and stir to combine à can add some water if the rice is too sticky
9. Serve with the warmed naan

Perfect Guacamole Recipe

INGREDIENTS

• 2 ripe avocados
• 1/2 red onion, minced (about 1/2 cup)
• 1-2 serrano chiles, stems and seeds removed, minced
• 2 tablespoons cilantro leaves, finely chopped
• 1 tablespoon of fresh lime or lemon juice
• 1/2 teaspoon coarse salt
• A dash of freshly grated black pepper
• 1/2 ripe tomato, seeds and pulp removed, chopped

Garnish with red radishes or jicama. Serve with tortilla chips.

METHOD

1 Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl. (See How to Cut and Peel an Avocado.)

2 Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Keep the tomatoes separate until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, add the chopped tomato to the guacamole and mix.

Serves 2-4.

Variations

For a very quick "guac" just take a 1/4 cup of salsa and mix it in with your mashed avocados.

You don't need to have tomatoes in your guacamole.

To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guac with some cottage cheese added to it is my favorite.