Hundred Foot Journey Marches Into Our Kitchen

Chettinad Pepper Chickenhi all!

This weekend we saw a great movie, Hundred Foot Journey with Helen Mirren. What a lovely film, food, love, France. *sigh* Marcus and I love Indian food. Marcus is especially fond of curry. I have been trying to impress him with curry recipes since we started dating. I am a bit embarrassed to say he turned up his nose to every one until last night.

Inspired by the movie and a bit loopy on muscle relaxants I set out to make this curry. I riffed a little on the recipe but it was a smashing success! Try the recipe AND go see the movie.

Love and lots of spice,

Alise

Curry Pepper Chicken from Saveur

Greens can be fun! Deborah Madison at her best.

Marcus and I love the restaurant Greens in San Francisco.  The vegetarian restaurant was started by famed vegetarian chef Deborah Madison. She has authored many veggie cookbooks that I own and adore. Many people get hung up about anything labeled vegetarian. But I look at it this way…pancakes are vegetarian, so is cake.  Vegetarian is DELICIOUS!!!!!!!!  Here is one of my favorite examples…leek and goat cheese galette.  The lovely subtleness of leeks and the creaminess of goat cheese. Serve this will a great chilled Rose (my favorite is Crios Malbec Rose or Mulderbosch Rose) and a lightly dressed green salad.  Enjoy – Alise

Leek and Goat Cheese Galette 

From Vegetarian for Everyone by Deborah Madison

Galette Dough

2 cups all purpose flour or whole wheat pastry flour
½ teaspoon salt
1 tablespoon sugar
12 tablespoons (3/4 cup) cold, unsalted butter, cut into small pieces
1/3 to ½ cup ice water, as needed

Mix the flour, salt, and sugar together in a bowl. Cut in the butter by hand or using a mixer with a paddle attachment, leaving some pea-sized chunks. Sprinkle the ice water over the top by the tablespoon and toss with the flour mixture until you can bring the dough together into a ball. Press into a disk and refrigerate for fifteen minutes if the butter feels soft.

Filling Ingredients

6 large leeks, including an inch of the green
3 tablespoons of butter
1 teaspoon chopped thyme
1/2 cup dry white wine
1/2 cup cream
Salt and pepper
1 egg beaten
3 tablespoons chopped parsley or chopped tarragon
Galette Dough
1/2 cup soft goat cheese (feta is a fine substitute)

Directions

Slice leeks in thin strips (I cut them them in circles about an inch thick).  You should have about six cups.

Melt the butter in a medium skillet.  Add the leeks, thyme, and 1/2 cup water.  Stew over medium heat, stirring frequently, until the leeks are tender, about twelve minutes.  Add the wine and continue cooking until it’s reduced, then add the cream and cook until it just coast the leeks and little liquid remains.  Season with salt and pepper.  Let cook for 10 minutes, then stir in all but 1 tablespoon of the beaten egg and 2 tablespoons of the parsley.

Preheat the oven to 400 degrees.  Roll out dough for one large galette.  Spread the leek mixture on top, leaving a 2-inch border around the edge.  Crumble the cheese on the top and then fold the dough over the filling. Brush with the reserved egg and bake until the crust is browned, 25 to 30 minutes.  Remove, scatter remaining parsley over the top, and serve.

Adieu.

Hello all.

I am sad to announce that Love and Dishes is being retired. We have enjoyed our time and appreciate the people who have listened to us. Podcasting is hard work and you should only do it if it remains fun. I think that time has passed for us.

Thanks again and much love to you and yours.

It ain’t summer til you’ve had a shrub! Cherry Balsamic Shrub Syrup

shrub

So we have been talking vinegar this week.  Its all the rage in foodie circles – pickled that – pickled this. But have you heard about this southern vinegar-based recipe – A Shrub.

A Shrub (Drink) – from Wiki

“A shrub is a cocktail or soft drink that was popular during America’s colonial era, made by mixing drinking vinegar syrup with spirits, water, or carbonated water.[1][4][5] The name also is applied to the sweetened vinegar-based syrup, also known as drinking vinegar, from which the latter drink is made.[3][6][7] Drinking vinegar is infused with fruit juice (and at times herbs and spices) for use in mixed drinks.”

For fans of sweet and sour this is an amazing and refreshing cocktail. This recipe for Cherry Balsamic Shrub syrup can be mixed with plain seltzer OR with your favorite alcohol. I am thinking seltzer and vodka for me!

The syrup should be stored in the refrigerator. Give it a try and let us know if you have tried other flavors of shrubs.  I think this calls for a SHRUB tasting on our next show!

Cherry Balsamic Shrub recipe from Reclaiming Provincial