The Sensitive Kitchen

Sunday, March 29, 2009

Malayalee Prawns

A bastardized version of the real thing, based on what I had on hand.

2 tsp oil (coconut is great)
1/2 medium onion, diced
3 cloves garlic, minced
1 Tbsp grated fresh ginger
1 sprig curry leaves, stemmed
1/2 tsp cayenne
1/2 tsp salt
1 pound shrimp, shelled and deveined
1/2 cup coconut milk
2 Tbsp lime juice
2 Tbsp shredded cilantro leaves

Saute onion, garlic and ginger in 1 tsp oil in saute pan over medium heat until translucent. Add curry leaves, cayenne and salt. Stir until fragrant. Remove from pan.

Saute shrimp in remaining oil in same pan just until pink. Add onion mixture and coconut milk. Stir up browned bits from bottom of pan. Remove from heat. Add lime juice and cilantro. Serve.

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Saturday, March 28, 2009

Latke Frittata

This is such an easy and yummy dinner. There's something about the way the potato and the egg combine that makes it light but still very flavorful. I made this one Mediterranean style with feta, kalamatas and spinach, but it can be gussied up any style you prefer. I've also done Southwestern and Indian - our three main styles of eating. Choice of pan is very important as eggs love to stick. I have an ancient Scanpan I use exclusively.

6 eggs
salt and pepper
2 tsp olive oil
1/2 large red onion, diced
1/3 cup frozen spinach
about 16 kalamata olives, sliced
1 leftover baked potato, peeled and grated
1/4 cup crumbled feta cheese

Preheat oven to 400. Whisk eggs, salt and pepper. Set aside.

In a medium-large straight-sided saucepan saute onion in oil over medium heat until softened. Add spinach, stirring until thawed and separated. Add olives, potato and feta. Stir briefly to combine, then pour in eggs. Mix briefly with a spatula to be sure ingredients are incorporated. Cook 3-5 minutes, then transfer to oven. Bake 15 minutes or until set through and just beginning to brown.

Cottage Cheese Pancakes

Adapted from the 1997 edition of Joy of Cooking. Sadly, this recipe did not make it to the most recent edition. But everything they said about it was right; the centers are soft, almost puddinglike, right off the griddle. The fluffiness abates when allows to stand, so eat them immediately.

These are so good they don't need accoutrements like butter and syrup. Eat plain, or with some fresh fruit.

1 1/3 c whole wheat pastry flour
3 Tbsp sugar
2 tsp non-aluminum baking powder (such as Rumford)
1/2 tsp baking soda
1/4 tsp salt
1 c milk
1 c cottage cheese
3 eggs, separated
1 tsp vanilla

Preheat pancake griddle or skillet on medium.

Mix flour, sugar, baking powder, baking soda and salt in a large bowl. Set aside.

Combine milk, cottage cheese, egg yolks and vanilla. Beat to combine. Pour onto dry ingredients, stirring to mix.

Whip egg whites to stiff but not dry peaks. Fold into batter. Drop by quarter-cup portions onto buttered griddle.