The Sensitive Kitchen

Monday, October 22, 2018

Paneer Butter Masala with Vegetables

1 Tbsp oil
1/4 tsp salt
1/4 tsp turmeric powder
1/4 tsp cayenne (or to taste)
1 lb paneer, cubed
1 Tbsp butter
1 yellow onion, chopped
1 Tbsp grated ginger
2 tsp minced garlic
3/4 tsp ground coriander
3/4 tsp ground cumin
3/4 tsp salt
1/2 tsp turmeric powder
1/2 tsp cayenne (or to taste)
14 oz canned tomatoes
12 ozs large cremini mushrooms, cut in quarters
1 red bell pepper, cut in largish pieces
1 cup green peas
1/2 c cream
1/2 tsp garam masala
juice of 1 lime
2 Tbsp chopped cilantro

Mix oil, salt, turmeric and cayenne. Toss with paneer cubes. Let stand 1 hour. (Can be refrigerated for up to 1 day.)

When ready to proceed, saute on medium heat until all sides of paneer are browned. Reserve.

Heat butter in same skillet. Add onion. Saute until translucent. Add ginger and garlic. When onion mixture begins to brown, add ground spices. When fragrant, remove to a blender jar with tomatoes. Puree until smooth. (Can be done in batches.) Reserve.

In same skillet, saute mushrooms over medium-high heat until liquid is given up and mushrooms are browned. Add bell pepper; when beginning to soften, add peas, reserved sauce and cream. Stir to combine. Fold in reserved paneer. Simmer a few minutes or until heated through and fragrant. Stir in garam masala and lime juice. Top with cilantro. Serve with rice and a vegetable side dish (aloo gobi is a classic, or try this cabbage and potato dry curry). Serves 4.


Friday, October 19, 2018

Gnocchi with Roasted Fall Vegetables and Cream Sauce

If you don't eat meat, simply omit and proceed with the remainder of the recipe as written. 

1 lb Brussels sprouts, halved (about 4 cups)
1 lb butternut squash, peeled and cubed (about 4 cups)
1 lb parsnips, peeled and chunked (about 3 cups)
1/2 lb cauliflower, cut into florets (about 2 cups)
1 lb Italian-style chicken sausage
1 Tbsp olive oil
1 lb gnocchi
1 c cream
3/4 c grated Romano cheese

Toss vegetables in olive oil. Sprinkle with salt. Roast in 400-degree oven for 25 minutes or until browned. Set aside.

While vegetables roast, crumble sausage into a large skillet with oil. Fry until browned. Remove sausage. Add olive oil if needed to make 1 Tbsp fat. Fry gnocchi, tossing to coat with oil, until browned. Add roasted vegetables, cream and cheese, stirring to combine and heat through. Add salt and pepper to taste. Serves 6. 

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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.