Jack is Cooking Hurricane Curry

Well Hello Internet!

Last night as Hurricane Irene bore down upon new york city, we hunkered down and made some curry!  It was the perfect thing to eat while eagerly waiting for the storm.

Otherwise known as a Navratan Korma, this was my own twist on a delicious creamy vegetable curry.
as always with my curry recipes i will divide the spices into groups depending on when they need to be added.  This particular curry has lots of separate steps to take in order to prepare your mis-en-place, but otherwise the actual steps taken are quite simple.

Heres what you will need:

Spice Group A:
1/2 teaspoon mustard seeds
1/4 teaspoon cumin seeds

Spice Group B
1/2 teaspoon ground turmeric
2 teaspoons ground coriander
1 teaspoon garam masala
1/4 teaspoon cayenne pepper
1/4 + 1/8 teaspoon asafetida
1/2 teaspoon salt

The Rest of the Ingredients:
1 potato cut into 1 cm cubes
2 large carrots sliced
1/2 cup green peas
1 large head of broccoli (with as much stalk as you can get) cubed

1/2 lb paneer (cubed)
2 tomatoes (cubed)
1 onion (grated)
2 cloves of garlic (finely grated)
1.5 inches of ginger (finely grated)
1 can of coconut milk
2 tablespoons ghee
olive oil.

The Preparation:

1.  Prepare your spice bowls.
2. Cut all vegetables to equal sized pieces and parboil them.  these will be cooked more later, so don’t overdo it now.  strain and set aside in a colander.
3. Cube the tomatoes, grate the onion, grate the ginger and the garlic.
4. Heat the ghee and 1 tablespoon of olive oil in a pan.  fry the paneer until it is golden brown on all sides.   pour the paneer with ghee and all over the vegetables in the colander.  While its still hot sprinkle some garam masala over them and toss.

Boiled Veggies and Paneer sprinkled with Garam Masala

Now that everything is prepared we can get onto the cooking of the actual curry.

1.  In a medium sized pot, heat some olive oil, and add in Spice Group A.  fry for about 30 seconds, and then add in the onions.  fry these together for about 4-5 minutes.  Add the Ginger and the Garlic, and fry for 30 more seconds.
2.  throw in Spice Group B and fry together for about a minute.  add the chopped tomatoes, and fry for 3-4 more minutes:
Spices and Tomatoes

3.  Add the vegetables and paneer, and toss until they are all nice and coated in the spice-tomato mixture.

4.  Add the can of coconut milk, bring to a boil and simmer until the potatoes are just tender.
simmering curry
Serve with rice, and sprinkle a little cilantro on top for added effect! 
and that’s about it!  you can make this during a hurricane no problem, as long as your gas stays on…. or you can make it any other day and its just as good!
mmmm mmmm delicious!

Jack is Cooking Coconut Fish with Kale and Coconut Rice

Well Hello Internet!
Last night i made the most delicious fish covered with coconut, and rice cooked with coconut, and some kale!  it was a coconut inspired meal.  anyways its really easy to do.  
heres what you’ll need:
some kind of fish (i used sole)
coconut milk
coconut flakes
salt and pepper
kale
garlic
ginger
coconut rice (follow rice directions, but use substitute half of the water with coconut milk.  also add in some coconut flakes)
First i let the fish sit in some coconut milk with salt and pepper for like 30 minutes.  
while this was sitting i prepared the kale.  i just cut it roughly, chopped up some garlic, and chopped up some ginger.  i’ll be back to that in a little bit.
After it soaked in the milk for 30 minutes, i took the fish, and i coated it in a mixture of flour salt and pepper.  (at about this time you should start cooking the rice also) then i put it back in the coconut milk, just to get a coating on both sides, and then i covered both sides with coconut flakes (the unsweetened kind!)
i heated up 2 pans.  one to cook the kale, and the other to cook the fish.  in the kale pan i put a tablespoon of olive oil, and started to saute the garlic and ginger.  in the fish pan i put about 3-4 tablespoons of olive oil.  and let that heat up til it was pretty hot.  Add the kale to the ginger and garlic, and stir around.  cover to let it steam.  this can cook for about 5 minutes and then its done.  (a little lemon juice is really good in this also!)
while the kale was cooking, i added the fish to the other hot pan, and let it cook until it was nice and golden brown, then i flipped it and cooked until it was nice and golden brown on the other side! (fish cooks pretty quick, so this all happens in like 5 minutes.  you got to stay on top of this and the kale!)
if you time it right, the kale, the fish, and the rice should all be done at the same time!
yum!
mmm mmm delicious!!

Jack is Cooking a Peanut Butter Rice Casserole Thing

Well Hello Internet!

tonight for dinner, i have made a delicious Rice Casserole thing.  im not really sure what you would call it. but its got rice, and vegetables, and peanut butter in it, and its really really good!  the other really awesome thing about this is that it all happens in one pot, or pan, so the cleanup is very minimal.

Heres what i used:
2 tablespoons oil
2 green onions
1 cup of rice
1/2 cup of stock
1 slice of ham (totally optional)
1/2 to 1 whole red pepper
2/3 cup of milk (you can also use coconut milk, which makes this even more delicious)
2-4 cloves garlic
2 inches of ginger
1/2 teaspoon sriracha sauce
salt
3 tablespoons of peanut butter
1 small can of chopped tomato
1 large sweet potato, or a few small ones
1 carrot
baby bok choy

heres everything all chopped up and ready to go:

so the first step, is to mix the peanut butter, the milk, the garlic, and the sriracha sauce together in a bowl.

then in the casserole pan (or dutch oven)

put the oil.  then the onions.  then the rice:

then add the stock:
lay the slice of ham on top of this. ( i recommend slicing some holes in the ham so that the milk mixture while incorporate with the rice mixture below)  on top of the ham put the peppers and the ginger:
Pour the milk and PB mixture over this.  then put the carrot, the tomato, and then sweet potato over that:
Finally, put the Bok Choy over everything, and drizzle some spicy sesame oil on it:
Cover with tinfoil and bake in the oven at 450° for 45 minutes
take out and enjoy!
keep the leftovers in the fridge.  its even better the next day!
mmm mmm delicious.

Jack is Cooking Tom Kha Soup with Princess Know it All

Well Hello Internet!
Here is the first of four thai recipes that i collaborated with Princess Know it All.

Check out her website!:

www.princessknowitall.com

These four videos will be released over the next few months, so stay tuned for those!

To make the Tom Khan Soup you will need:
Shiitake Mushrooms
red and or green pepper
1/2 can coconut milk
1/3 cup coriander
lime juice
3-4 cups vegetable stock
1 stalk lemongrass (the bottom third minced)
3 kaffir lime leaves

2 tblspoons fish sauce
1-2 small red chillies
3 cloves garlic
cherry tomatoes