The Sensitive Kitchen

Friday, September 28, 2018

Fancy Date Night Lamb Dinner

2 6-oz boneless lamb shoulder steaks
1 tsp black peppercorns
3/4 tsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp black mustard seeds
1/8 tsp rosemary
1/2 small dried red chile
3/4 tsp sea salt
1 Tbsp high heat coconut oil
12 ozs (4 c) Brussels sprouts, trimmed and halved

Preheat cast iron skillet on high heat (7 on induction cooktop) for at least 10 minutes. Combine large whole spices in spice grinder. Pulse to chop coarsely. Add small spices. Pulse to chop and blend. Add salt. Press onto each side of lamb steaks. Add coconut oil. When it shimmers, place steaks gently into oil. Cook 3 minutes per side for medium-rare. Remove to plates; let stand while you prepare Brussels sprouts. Add in single layer in same skillet. Cook on high without stirring for 4-5 minutes, then stir, add 2 Tbsp water and cover. Cook 2-3 minutes or until al dente. Split between plates with lamb. Serve with risotto. Serves 2 very happy, temporarily child-free adults. 

Saturday, October 21, 2017

Moru Kuzhambu (Kerala Style Yogurt Sambar)

This very simple Kerala-style dish, unlike its Tamil cousin, is made without turmeric. As the yogurt curdles if cooked, this recipe incorporates it off-heat. Serve with hot rice and fried appalam.

1 Tbsp uncooked rice
2 red chiles
2 green chiles
1 c grated coconut
3 c water, divided
1 1/4 tsp salt
1 c (250ml) Greek yogurt
2 Tbsp coconut oil
1 tsp black mustard seeds
5-6 curry leaves
1/2 c okra pieces (optional)

Soak uncooked rice for 10 minutes.

While rice soaks, add 1 c water to yogurt. Whisk or blend until extremely smooth. Set aside.

Place rice in a grinder with grated coconut and chiles. Grind to a fine paste. Add 1 c water, blending until smooth. Stir in salt.

Transfer spice mixture to a saucepan. Stir in remaining 1 c water. Boil 5 minutes or until a frothy layer forms on top. Turn off heat. Slowly pour in yogurt mixture, whisking constantly.

Heat oil in a skillet with a tight-fitting lid over medium-high heat. When oil is hot, add mustard seeds; quickly cover. When popping subsides, add curry leaves; quickly cover. When crackling subsides, remove from heat, or add okra if using; frying until tender. Pour atop yogurt-spice mixture. Serve. 


Saturday, April 29, 2017

Cooked Not-Too-Sweet Buttercream

This frosting is light, fluffy, silky, buttery and, unlike the vast majority of buttercream frostings, not too sweet. 

10 tbsp (1/2 c + 2 Tbsp) all-purpose flour
2 c granulated sugar
1/4 tsp salt 
2 c milk
2 tsp vanilla extract
1 c butter, softened

In a medium saucepan, whisk together sugar, flour and salt. Whisk in milk until smooth. Cook over medium heat, whisking constantly, until it comes to a boil. Continue whisking for 3-5 minutes, until it thickens considerably and loses the raw flour taste. Transfer to a clean bowl; let cool completely, either in an ice bath or in the refrigerator. 

Beat butter in a stand mixer until lightened and fluffy, at least 30 seconds. Add flour mixture and vanilla. Beat until incorporated fully, then continue to beat until frosting is light and fluffy. 


Sunday, October 30, 2016


This soft, fudgy milk-based Indian sweet is very simple to make.

400g paneer
1/4 c nonfat dry milk powder
1 can sweetened condensed milk
1 tsp rose water
1/8 tsp powdered cardamom
1 1/2 Tbsp chopped pistachios
1 1/2 Tbsp chopped slivered almonds

Grate paneer into a Pyrex bowl using a coarse Microplane grater. Mix in milk powder until it disappears. Pour in condensed milk and stir well with a silicone spatula. As you stir, you will notice the volume of the paneer decreasing. This is normal.

Cook in microwave on 100% power, uncovered, for 6 minutes. Remove and stir in any liquid at the bottom. Microwave mixture for an additional 5 minutes. Texture should be solid, moist but not runny.

While mixture cooks, butter an 8" round thali or cake pan very well. Set aside.

When mixture is cooked, stir in rose water and cardamom. Turn out into prepared thali, pressing flat with spatula. Sprinkle nuts atop kalakhand, pressing in with spatula. Let stand a minimum of 4 hours or overnight. Refrigerate any leftovers. Makes 36 pieces. 

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Wednesday, October 26, 2016

Palak Paneer

2 Tbsp mild-flavored oil
1 tsp turmeric
1 tsp salt
1/2 tsp cayenne
14 ozs frozen paneer, thawed
1 Tbsp coconut oil
1 onion, diced
4 cloves garlic, minced
1 Tbsp grated ginger root
1 serrano chile, seeded and minced
16 ozs frozen chopped spinach, thawed
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp garam masala
Salt to taste
2 Tbsp lemon juice
3 Tbsp half-and-half (or coconut milk)

Combine oil, turmeric, salt and cayenne in a medium bowl. Cut paneer into cubes. Toss gently with oil-spice mixture. Let stand.

In a large skillet, cook onion, garlic, ginger and chile in coconut oil over medium heat. Cook until browned, about 15 minutes. Add coriander, cumin and garam masala. Cook until fragrant, 3-5 minutes.

While onion cooks, puree spinach in Magic Bullet or food processor until smooth. Once onion is cooked and spices are added, stir spinach in. Add salt, lemon juice and half-and-half. Stir to warm through, then correct seasonings. Serves 4.

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