Chicken Tikka Masala

Ingredients:
Part I
2 lbs boneless chicken breast
1/4 c yogurt
3 tsp minced ginger
3 tsp crushed garlic
1/4 tsp white pepper
1/4 cumin powder
1/4 tsp mace
1/4 tsp nutmeg
1/4 tsp green cardamom powder
1/4 tsp chili powder
1/4 tsp turmeric
3 TBS lemon juice
4 TBS vegetable oil
melted butter

Part II
5 oz. tomato paste
10 oz. tomate puree
2 lbs. tomatoes, chopped
2 tsp ginger paste
2 tsp garlic paste
2 tsp green chilies
1 TBS red chili powder
2 tsp cloves
8 green cardamom pods
salt
3 TBS butter
2/3 c cream
1 tsp fenugreek
2 tsp ginger, julienned
honey

Directions:
1. Whisk all of the ingredients in Part I together in a large bowl. A breast, cut into 2″ cubes. Marinate overnight in the refrigerator to 350 degrees F. Bake the chicken for 8 minutes, basting with butter and excess marinade and bake for another 2 minutes.

2. While doing this, make the sauce in Part II. Deseed and chop green chilies, tomatoes, tomato paste and tomato puree in a pot and a little water. Add ginger and garlic paste, green chilies, red chili powder, cardamoms, and salt. Cook over low heat until reduced to a thick sauce. Bring to a boil. Add butter and cream. Add honey, fenugreek and ginger juliennes, and finally the chickens.

Almond Sauce Chicken Breast

Ingredients:
4 skinless, boneless chicken breast halves
salt and pepper to taste
1 egg
1/2 c water
2 c finely chopped almonds
1/4 c butter
3 TBS olive oil
1 lb fresh mushrooms
1 onion, sliced into rings
2 cloves garlic, crushed
1 c heavy cream
1/4 c almond paste
1/2 tsp freshly ground nutmeg

Directions:
1. Pound chicken breasts to flatten; Season with salt and pepper to taste. In a small bowl, beat together egg and water to make egg wash. Place almond crumbs in a shallow dish or bowl; dip chicken in egg wash, then dredge in almonds.
2. Melt butter with olive oil in a medium skillet over medium high heat. Brown coated chicken quickly, then transfer to a 9×13 inch baking dish.
3. Preheat oven to 350 degrees F.
4. In same skillet, brown the mushrooms and onions with the garlic. Mix together and spread mixture over the chicken.
5. In same skillet, combine the cream and almond paste and mix together; heat through, then stir in nutmeg. Pour sauce over chicken, mushrooms, and onions.
6. Bake in preheated oven for 40 minutes, or until chicken is cooked through and no longer pink inside.

Butter Chicken

INGREDIENTS

  • 1 ½ cups full-fat Greek yogurt
  • 2 tablespoons lemon juice
  • 1 ½ tablespoons ground turmeric
  • 2 tablespoons garam masala
  • 2 tablespoons ground cumin
  • 3 pounds chicken thighs, on the bone
  • ¼ pound unsalted butter
  • 4 teaspoons neutral oil, like vegetable oil
  • 2 medium-size yellow onions, peeled and diced
  • 4 cloves garlic, peeled and minced
  • 3 tablespoons fresh ginger, peeled and grated or finely diced
  • 1 tablespoon cumin seeds
  • 1 cinnamon stick
  • 2 medium-size tomatoes, diced
  • 2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
  • Kosher salt to taste
  • cup chicken stock, low-sodium or homemade
  • 1 ½ cups cream
  • 1 ½ teaspoons tomato paste
  • 3 tablespoons ground almonds, or finely chopped almonds
  • ½ bunch cilantro leaves, stems removed.

DIRECTIONS

  1. Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
  2. In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
  3. Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
  4. Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
  5. Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
  6. Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.

Mango Pistachio Cardamon Ice Cream

1 large, ripe mango (1 lb) peeled and cut into chunks
1/3 c sugar
2/3 c milk or cream
2 pods cardamon, split seeds removed and finely ground, or 1 pinch ground cardamon
1 pinch salt
1/2 c dry-roasted unsalted shelled pistachios, chopped

Blend mango, sugar, milk/cream, cardamon, and salt in blender until smooth.  Cover, and refrigerate until chilled.

Freeze mixture in ice cream maker according to manufacturer’s instructions.  Once ice cream is set, fold in pistachios.

Cinnamon Raisin French Toast

Ingredients:
8 slices 1/2 inch thick Cinnamon Raisin Bread
4 Tbsp melted butter
3/4 c milk
1/2 c heavy cream
3 large eggs
1 Tbsp honey
1/2 tsp vanilla extract
1/2 tsp salt

Directions:
1.  For the French toast custard, combine using a hand whisk the milk, heavy cream, eggs, honey, vanilla extract and the salt.  This custard can be made well in advance.  Give a brisk stir before making the toast.
2.  Transfer the custard to a casserole or open shallow dish for dipping.
3.  Dip one slice into the custard and turn over after about 15 seconds.  Transfer the slice to a plate while dipping another slice into the custard.
4.  Place a large skillet on a medium fire.  Allow the pan to heat thoroughly before pouting 1 Tbsp of the melted butter into the pan.
5.  Place both slices carefully into the skillet and cook on each side until golden brown or about 2 minutes.
6.  Repeat steps 3 – 5 until all the French toast is cooked.
7.  An optional step is to place each finished French toast onto a baking sheet in a preheated oven until all are ready to serve.

Serve warm with real maple syrup.

Serves 4.

Lemon Tart

Makes one 9-inch tart

Serves 8 to 10

When buying lemons, look for firm ones that feel heavy for their size and give a little when squeezed; very hard lemons yield little juice. Dust with confectioners’ sugar before serving if desired.

1 recipe classic tart dough
7 large egg yolks
2 large eggs
1 cup (7 ounces) sugar
¼ cup grated fresh lemon zest (4 lemons)
⅔ cup fresh lemon juice (4 lemons)
Pinch salt
4 tablespoons (½ stick) unsalted butter, cut into 4 pieces
3 tablespoons heavy cream, chilled

1. Roll the dough out to an 11-inch circle on a lightly floured counter and fit it into a 9-inch tart pan with a removable bottom. Set the tart pan on a large plate and freeze the tart shell for 30 minutes.

2. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Set the tart pan on a large baking sheet. Press a double layer of foil into the frozen tart shell and over the edges of the pan and fill with pie weights. Bake until the tart shell is golden brown and set, about 30 minutes, rotating the baking sheet halfway through baking.

3. Carefully remove the weights and foil and continue to bake the tart shell until it is fully baked and golden, 5 to 10 minutes longer. Transfer the baking sheet to a wire rack and let the tart shell cool slightly on the baking sheet while making the filling.

4. Whisk the egg yolks and eggs together in a medium saucepan. Whisk in the sugar until combined, then whisk in the lemon zest, lemon juice, and salt. Add the butter and cook over medium-low heat, stirring constantly, until the mixture thickens slightly and registers 170 degrees on an instant-read thermometer, about 5 minutes. Immediately pour the mixture through a fine-mesh strainer into a bowl and stir in the cream.

5. Pour the lemon filling into the warm tart shell. Bake the tart on the baking sheet until the filling is shiny and opaque and the center jiggles slightly when shaken, 10 to 15 minutes. Let the tart cool completely on the baking sheet, about 1½ hours. To serve, remove the outer metal ring of the tart pan, slide a thin metal spatula between the tart and the tart pan bottom, and carefully slide the tart onto a serving platter or cutting board.

Spinach and Artichoke al Forno

Ingredients:
2 Cups Canned artichokes, drained and rinsed
2 Cups Sautéed spinach, drained and chopped into ¼” pieces
3 Tbs. Olive Oil
¼ Cup Sun-Dried tomatoes, rough chop
2 Cups Asiago Cheese, shredded
½ Cup Scallions, sliced
1 Cup Heavy Cream
1 Tbs. Parmesan cheese, grated
Pepper to taste

Instructions:
Pre-heat the oven to 350°. Rough chop artichokes & spinach to 1/4″. Saute Spinach in olive oil until wilted; season with salt & pepper. Place artichokes, tomatoes, spinach and scallions in a mixing bowl with grated Asiago cheese and cream. Mix with a spatula until all ingredients are incorporated. Spread the filling evenly into an oven-proof dish and sprinkle with Parmesan cheese. Place dish in the center of the oven and bake for 20 minutes or until center reaches 165°. Serve with your choice of crackers, chips or toasted baguette. Serves 6.