Recipes – Ger-nis

Category: Series Classes

  • Spring Spelt Ratatouille With Roasted Tomato Sauce

    Serves 8 Ingredients Olive oil 6 cloves garlic, chopped coarsely 2 medium spring onions, chopped fine 1 tablespoon lemon zest 1 medium carrot, chopped medium 1 medium fennel bulb, sliced thinly 1 cup snap peas 1 cup asparagus spears ½ cup fresh fava beans (shelled, cooked and subskins removed) 1 tablespoon salt 1 tablespoon black…

  • Roasted Eggplant Caviar with Mint Soy Yogurt Drizzle

    Serves 8 Ingredients 1 large eggplant 2 medium tomatoes, chopped medium 1 teaspoon cumin seeds 1 tablespoon fresh cilantro leaves 1 teaspoon salt 1 teaspoon lemon zest 2 cloves garlic, chopped fine ¼ cup extra-virgin olive oil 8 ounces soy yogurt ¼ cup fresh mint, chopped fine ¼ cup fresh lemon juice Directions Preheat oven…

  • Carrot Ginger Soup with Cilantro Lime Pesto

    Serves 6-8 Ingredients 2 tablespoons canola or olive oil 2 cloves garlic, chopped fine 1 medium white onion, chopped 1 teaspoon fresh ginger, peeled and chopped fine Zest of 1 lime 4 cups carrots, chopped (peeled or unpeeled) 4 cups vegetable broth or water Juice of ½ a lime Salt Black pepper Cilantro-Lime Pesto, to…

  • Chocolate Mint Pudding

    Serves 6-8 Ingredients 1½ cups sugar ¼ cup cornstarch 12 ounces high-quality bittersweet chocolate 3 cups milk (infused with fresh mint, recipe follows) 3 egg yolks 1 teaspoon vanilla Salt Directions In a heavy bottom saucepan, whisk together sugar and cornstarch. Add chocolate, and melt down, whisking well. In another bowl, beat eggs with milk,…

  • Raspberry Lemon Thyme Granita in Herbed Pavlova Cups

    Serves 6-8 (Makes 3 cups of granita) Ingredients For pavlovas 1 cup sugar 1 tablespoon cornstarch 1 tablespoon lemon thyme leaves, chopped 3 egg whites 3 tablespoons cold water 1 teaspoon distilled white vinegar For granita 2 cups water 1 tablespoon fresh lemon thyme leaves, chopped 1 tablespoon lemon zest 2 tablespoons lemon juice ¼…

  • Blackberries with Mint & Honey-Crème Drizzle

    Serves 6 Ingredients 3 cups fresh blackberries ½ cup heavy cream ½ cup crème fraiche ¼ cup honey ¼ cup fresh mint, chopped Maldon salt Mint leaves, for garnish Directions Arrange berries in 6 single serving bowls. In a medium bowl, whisk together heavy cream, crème fraiche, honey, and mint until thick and creamy. Spoon…

  • Strawberry-Basil Galette

    Makes 1 large galette Ingredients For the pastry 2½ cups all-purpose flour 2 tablespoons sugar 1 teaspoon cinnamon 1 teaspoon salt ¾ cups (1¾ sticks) unsalted butter, cold and cut into chunks 1 large egg yolk ½ teaspoon vanilla 2 tablespoons orange liqueur For the filling: 6 cups strawberries, stems removed and cut in half…

  • Thyme Cream

    For serving with Rhubarb-Thyme Crisp Makes approximately 1 cup Ingredients 1 tablespoon sugar 2 tablespoons fresh thyme, chopped 1 tablespoon orange zest ¾ cup heavy cream Directions Combine all ingredients in a large bowl and whisk together until thick and creamy.

  • Earthy, Grainy Rhubarb-Thyme Crisp (Chock-full of Nuts & Seeds)

    Serves 6-8 Ingredients ½ cup all-purpose flour ¼ cup whole wheat flour ¼ cup buckwheat flour 2 tablespoons fresh thyme leaves, chopped ½ cup rolled oats ¼ cup quinoa, toasted ½ cup brown sugar ½ cup (1 stick) unsalted butter, cold and cubed ¼ cup pecans, chopped ¼ cup almonds, chopped 3 tablespoons pumpkin seeds…

  • Ginger Whipped Cream

    Makes approximately 1 cup INGREDIENTS 1½ cups heavy cream, chilled A ½” piece of ginger, peeled and grated 1 tablespoon sugar 1 teaspoon vanilla extract DIRECTIONS In a large bowl, add cream, and whip until soft peaks form. Add ginger, sugar, and vanilla, and continue to whip until stiff peaks form. Serve with lime pie.

  • Lime Pie with Ginger Snap Crust and Ginger Whipped Cream

    Makes one 9″ pie – Serves 8 INGREDIENTS For ginger snap crust 1¾ cups gingersnap cookies, crushed ¼ cup brown sugar 1 tablespoon all-purpose flour ½ teaspoon kosher salt 3 tablespoons unsalted butter, melted For lime pie filling 1 can (14-ounce) can sweetened condensed milk 4 large egg yolks ½ cup lime juice, freshly squeezed…

  • Carrot Soup with Cilantro-Lime Cream

    Serves 8 INGREDIENTS 2 tablespoons canola oil 2 cloves garlic, chopped fine 1 large yellow onion, chopped 1 teaspoon cumin 4 cups carrots, chopped 4 cups vegetable broth or water Juice of ½ a lime Salt Cilantro-Lime Cream, to garnish (recipe follows) DIRECTIONS In a heavy bottomed soup pot over medium heat, add canola oil.…

  • Grapefruit and Avocado Salad

    Serves 8 INGREDIENTS 4 cup mixed greens 2 Ruby red grapefruits 2 avocados, chopped 2 tablespoons avocado oil or extra-virgin olive oil Maldon salt Freshly ground black pepper DIRECTIONS On a large platter, arrange mixed greens. To prepare the grapefruit segments, use a serrated knife to slice off both ends of each orange, and then…

  • Quick Preserved Lemons

    Makes 4 cups INGREDIENTS 10 lemons, scrubbed of wax 2 tablespoon kosher salt 4 tablespoons sugar DIRECTIONS Slice lemons, including peel, removing as many seeds as possible. Put the lemons and their juice in a bowl, and sprinkle with the salt and sugar. Toss well, and transfer to a jar. Let the mixture sit for…

  • Meyer Lemon Infused Finishing Salt

    Makes ½ cup INGREDIENTS ½ cup kosher salt Zest of 2 Meyer lemons DIRECTIONS Combine ingredients in a small bowl, and place in a mason jar or other air tight container. Use on chicken, fish, salads, or grilled, steamed, or satuéed vegetables.

  • Persian Lime-Ginger Soda

    Serves 8 INGREDIENTS 2 cups lime juice, freshly squeezed 1½ cups sugar 1 2-inch piece of ginger, peeled and sliced Ice Soda water DIRECTIONS In a small saucepan over medium heat, add lime juice, sugar, and ginger, and warm until sugar is dissolved and syrup is infused with ginger. Strain, and cool. To serve, fill…

  • Grapefruit Tarragon Soda

    Serves 8 INGREDIENTS ½ cup water 1 cup sugar 2 fresh tarragon sprigs 2 cups fresh grapefruit juice Ice Soda water DIRECTIONS In a small saucepan over medium heat, add water, sugar, and tarragon, and warm until sugar is dissolved and syrup is infused with tarragon. Strain syrup and cool. Once chilled, add tarragon syrup…

  • Shrimp with Sweet Basil, Purple Eggplant and Peppers

    Serves 6 INGREDIENTS 3 tablespoons mirin 2 tablespoons soy sauce A 1-inch piece of fresh ginger, peeled and chopped fine 1 pound shrimp, peeled and deveined 3 tablespoons canola or peanut oil 1 purple eggplant, cubed 1 red bell pepper, chopped ½ cup water 1 small chili, chopped fine 2 cloves garlic, chopped fine 2…

  • Chicken and Cashews

    Serves 6 INGREDIENTS 2 pieces skinless boneless chicken thighs, sliced thin ½ teaspoon salt ¼ teaspoon black pepper 3 tablespoons canola or peanut oil 1 red bell pepper, chopped 1 small green chili, chopped fine 4 cloves garlic, chopped fine A 1-inch piece of fresh ginger, peeled and chopped fine 3 scallions, sliced thin (separate…

  • Brown Rice Fried Rice

    Serves 6 INGREDIENTS 2 tablespoons canola or peanut oil 1 cup mixed vegetables (carrots, broccoli florets, peppers), chopped small ¼ cup frozen peas, defrosted ¼ cup water 1 small green chili, chopped fine 3 scallions, sliced thin 2 cloves garlic, chopped fine A 1-inch piece of fresh ginger, peeled and chopped fine 2 cups cooked…

  • Hoisin-Drenched Vegetable Medley

    Serves 6 INGREDIENTS 1½ tablespoons canola or peanut oil 1 bunch scallions, sliced thin (reserve ¼ cup to garnish) A 1-inch piece of fresh ginger, peeled and chopped fine 3 cloves garlic, chopped fine 1 small chili, sliced thin 1 red bell pepper, sliced 1 cup snow peas 1 cup snap peas 2 tablespoons mirin…

  • Sichuan-Style Green Beans

    Serves 6 INGREDIENTS ½ cup chicken broth 2 tablespoons soy sauce 2 tablespoons mirin 1 teaspoon sugar ½ teaspoon toasted sesame oil 2 teaspoons black soy sauce 1 teaspoon cornstarch 1½ pounds green beans, trimmed 2 tablespoons canola or peanut oil 2 scallions, chopped 2 cloves garlic, chopped fine 1 small chili, sliced thin DIRECTIONS…

  • Puff Pastry Pear Tart

    Serves 8 INGREDIENTS 1 tablespoon unsalted butter, softened ¼ cup sugar in the raw ½ teaspoon cinnamon ¼ teaspoon nutmeg, freshly grated 1 sheet frozen puff pastry, thawed 2 Bosc pears, peeled, cored, quartered and sliced thin ¼ cup sugar 2 tablespoon unsalted butter, cut in cubes Juice and zest of 1 lemon DIRECTIONS Preheat…

  • Lemon & Herb Focaccia

    Makes 1 focaccia INGREDIENTS 2¼ teaspoons (or 1 package) active dry yeast 5 cups unbleached all-purpose flour plus additional for kneading ¼ cup plus 3 tablespoons extra-virgin olive oil 2 teaspoons salt 1 tablespoon fresh thyme, chopped fine Zest of 2 lemons 1 teaspoon Maldon sea salt DIRECTIONS In a large bowl or in the…

  • White Bean, Onion and Rosemary Soup

    Serves 8 INGREDIENTS ½ pound (about 1½ cups) cannellini beans, soaked overnight and drained 2 tablespoons olive oil 2 large yellow onions, sliced thin 2 cloves garlic, chopped fine 3 sprigs of fresh thyme 1 sprig of fresh rosemary 2 fresh bay leaves 4 cups vegetable broth or water Salt Pepper Extra-virgin olive oil DIRECTIONS…

  • Classic Garlicky Caeser Salad

    Serves 8 INGREDIENTS 2 heads of romaine lettuce, roughly chopped 1 large egg 1 teaspoon Worcestershire sauce 3 tablespoons fresh lemon juice 1 clove garlic, chopped 1 teaspoon freshly ground pepper 1½ teaspoons anchovy paste or 4 whole anchovies 1 teaspoon capers 1 teaspoon Dijon mustard 1⁄3 cup extra virgin olive oil Salt 1⁄3 cup…

  • Fresh Guacamole

    Makes approximately 1½ cups INGREDIENTS 4 avocados, ripe and soft, but not mushy ¼ cup fresh cilantro leaves, chopped fine ¼ cup tomatoes, chopped fine ¼ cup white onions, chopped fine 1 jalapeño, seeded and chopped fine 1 teaspoon cumin powder Salt Juice of 3 limes DIRECTIONS In a large mixing bowl mash avocados one…

  • Fresh Tomato Salsa

    Makes approximately 1½ cups INGREDIENTS 3 tomatoes, chopped fine ¼ cup white onion, chopped very fine ¼ cup red bell peppers, chopped very fine ¼ cup fresh cilantro leaves, chopped fine 1 jalapeño pepper, seeded and chopped fine ½ teaspoon cumin Juice of 2 limes Salt DIRECTIONS Mix all ingredients in a medium-sized mixing bowl…

  • Ger-Nis Hoisin Sauce

    Makes 1 cup Ingredients ½ cup tamari 2 cloves garlic, minced 3 tablespoons creamy peanut butter 2 tablespoons honey 4 tablespoons yuzu rice vinegar 2 tablespoons dark sesame oil 1 tablespoon Ger-Nis siracha 1 teaspoon black pepper, finely ground Directions In a small mixing bowl whisk together all ingredients until smooth and well incorporated. Place…

  • Squid Stewed with Chickpeas and Peppers

    Serves 4 to 6 Ingredients Olive oil 1 cup diced white onions 8 cloves garlic, smashed and chopped 1 pound dried chickpeas (soaked overnight) 2 cups canned tomatoes, strained and chopped 1 cup chopped fresh parsley 1 teaspoon pimento or smoked paprika 1 tablespoon red chili flakes 2 cups white wine Water 1 pound squid,…

  • Caramelized Banana Tartlets with Chocolate Port Sauce

    Serves 8-10 INGREDIENTS ½ cup raw hazelnuts 1 tablespoon white sugar 1 teaspoon freshly grated nutmeg 1 teaspoon vanilla 1 tablespoon melted butter 2 tablespoons unsalted butter 2 bananas, sliced in rounds about ½ inch thick 1 package puff pastry, thawed 4 ounces bittersweet dark chocolate, chopped ½ cup heavy cream 2 tablespoons light brown…

  • Roasted Pork Loin with Onion Cherry Sage Sauce

    Serves 8 INGREDIENTS For the pork loin 1 tablespoon fresh rosemary leaves 1 tablespoon fresh thyme leaves 2 fresh bay leaves, veins stems removed 2 teaspoon juniper berries 2 tablespoons orange zest 1 tablespoon coarse salt 1 tablespoon black pepper 1 3-pound pork loin 2 tablespoons butter 1 tablespoon hazelnut oil or olive oil ½…

  • Velvety Chesnut Soup with Grape Honey

    Serves 8 INGREDIENTS For the soup 1 cup whole chestnuts, roasted and peeled 2 tablespoons butter 1 tablespoon pumpkin oil 1 small shallot, chopped fine ½ of a sweet yellow onion, chopped fine ¼ cup celery, chopped fine 1 medium parsnip, peeled and chopped fine Salt 1 bouquet garni of fresh herbs in a cheesecloth…

  • Asian Pear with Blue Cheese with Rosemary Honey Drizzle

    Serves 8 INGREDIENTS ½ cup honey 1 tablespoon fresh rosemary, chopped fine 2 Asian pears, medium size, sliced ¼ inch thick and cut in half (half moon shapes) 4 ounces sweet blue cheese or gorgonzola, crumbled Maldon sea salt DIRECTIONS In a small sauce pan, heat honey and rosemary leaves on simmer for about 5…

  • Pomegranate Ginger Champagne Cocktail

    Makes 1 cocktail INGREDIENTS 1 cup pomegranate juice 1 tablespoon fresh ginger, peeled and chopped fine 4 tablespoons light brown sugar or sugar in the raw Prosecco, Cava or Champagne DIRECTIONS In a small saucepan, combine pomegranate juice, ginger, and sugar. Bring to a boil, making sure that all sugar is dissolved. Reduce heat, and…

  • Pomegranate Sage Manhattan

    Makes 1 cocktail INGREDIENTS For cocktail 2 sage leaves 1 ounce rye or bourbon ½ ounce sweet vermouth Dash of angostura bitters 1 pomegranate bourbon dried cherries, for garnish For the pomegranate bourbon dried cherries 1 cup pomegranate juice ½ cup sugar-in-the-raw ½ cup rye or bourbon 1 cup dried cherries DIRECTIONS Rub and crinkle…

  • Quinoa Apple Salad with Curry Dressing

    Serves 4 Martha Stewart INGREDIENTS ¼ cup raw whole almonds 1 cup white quinoa 1 teaspoon honey 1 tablespoon finely chopped shallot 1 teaspoon curry powder ¼ teaspoon coarse salt 2 tablespoons fresh lemon juice Freshly ground pepper 2 tablespoons extra-virgin olive oil 2 tablespoons dried currants 1 small McIntosh apple, cut into 1⁄8-inch-thick wedges…

  • Indian Fruit Punch

    Makes about 2½ quarts INGREDIENTS 2 cups fresh raspberry juice 2 cups fresh strawberry juice 2 cups fresh mango juice 2 cups fresh banana-mango or other banana fruit juice 1 cup fresh orange juice 2 tablespoons grenadine syrup 1 cup heavy cream DIRECTIONS Combine all of the ingredients in a large plastic pitcher with a…

  • Indian Cheese in an Herbed Green Sauce

    Serves 4 INGREDIENTS For the paneer 1 pound whole milk ricotta cheese ½ to 1 tablespoon canola oil For the green sauce 1 pound bag fresh spinach, stemmed and washed, or 1 pound frozen spinach, unthawed 1 tablespoon ghee, butter, or canola 3 whole dried red chiles ¾ teaspoon cumin seeds 7 green cardamom pods…

  • Smoked Spiced Eggplant

    Serves 4 to 6 INGREDIENTS 1 large eggplant 3 tablespoons canola oil 1-inch piece fresh ginger, peeled and finely chopped 1 large red onion, finely chopped 1 teaspoon salt, or to taste 2 garlic cloves, ground to a paste in a mortar and pestle 1 tablespoon unsweetened shredded coconut (optional) 1 tablespoon ground coriander ½…

  • Corn Curry

    Serves 4 INGREDIENTS For green paste 1 fresh hot green chile, stemmed and cut in half ½ teaspoon cumin seeds 2-inch piece fresh ginger, peeled and cut into large chunks 12 fresh or 16 frozen curry leaves, torn into pieces (optional) ¼ cup fresh cilantro sprigs (with tender stems only) 2 tablespoons water For the…

  • Aloo Bonda Potato Dumplings

    Makes 20 dumplings INGREDIENTS For the filling 2 pounds (about 5 medium) red potatoes, peeled and quartered ½ teaspoon turmeric 1 tablespoon plus 1½ teaspoons kosher salt 1½ tablespoons canola oil 2 teaspoons mustard seeds 24 curry leaves 3 to 6 dried chiles, coarsely crushed 1-inch piece fresh ginger, peeled and minced 1 small jalapeño…

  • Creamy Cauliflower & Spinach Soup

    Serves 10 to 12 INGREDIENTS 4 tablespoons (½ stick) unsalted butter 2 tablespoons canola oil or extra-virgin olive oil 1 tablespoon fresh rosemary, finely chopped 1 tablespoon fresh thyme, finely chopped 1 teaspoon ground peppercorns 1 medium red onion, chopped 4 garlic cloves, peeled 1 large or 2 small heads cauliflowers, cut into florets (about…

  • Indian Rose Milk

    Serves 6 to 8 INGREDIENTS 1 pound unsprayed or pesticide-free, fragrant and dried rose petals, washed and drained 4 cups water 2 cups sugar, or to taste ½ cup rose water 4 cups chilled whole milk DIRECTIONS Combine the rose petals and the water in a large pot. Bring to a boil, and cook until…

  • Chicken Biriyani with Cream and Garam Masala

    Serves 6 to 8 INGREDIENTS 10 cups water 2 cups basmati rice 1 recipe Braised Chicken in White Sauce with Garam Masala DIRECTIONS Bring the water to a boil in a large saucepan. Add the rice, and stir gently so that it doesn’t stick to the bottom of the pan. Return to a boil, turn…

  • Curried Black-Eyed Peas

    Serves 4 to 6 INGREDIENTS ¼ cup canola oil 4 whole cloves ¼ teaspoon black peppercorns 6 green cardamom pods 1-inch piece cinnamon stick 3 whole dried red chiles ½ teaspoon cumin seeds 2 bay leaves 1½-inch piece fresh ginger, peeled and minced 1 large red onion, finely chopped 2 teaspoons salt, or to taste…

  • Warm Lentil Salad with Coconut and Tomato

    Serves 4 INGREDIENTS 2½ tablespoons canola oil 1 tablespoon black mustard seeds (optional) 1 teaspoon yellow split peas 1 teaspoon cumin seeds 2 whole dried red chiles 8 fresh or 12 frozen curry leaves, torn into pieces (optional) 1⁄8 teaspoon asafetida (optional) 1 fresh hot green chile, cut corsswise into thin slices 1 red onion,…

  • “Kwalitys” Chickpeas

    Serves 4 to 6 INGREDIENTS 3 tablespoons canola oil 1 teaspoon cumin seeds ¼ teaspoon black peppercorns 4 whole cloves 4 green cardamom pods 3 whole dried red chiles 1½-inch piece of fresh ginger, minced 4 fresh or 6 frozen curry leaves, torn into pieces (optional) 2 red onions, finely chopped 3 fresh hot green…

  • Tamarind Rice

    Serves 8 INGREDIENTS 1 tablespoon plus 1½ teaspoons tamarind concentrate ½ cup warm water 3 tablespoons canola oil ½ cup unsalted peanuts (preferably unroasted), roughly chopped 1 tablespoon mustard seeds 16 curry leaves, roughly torn (optional) 6 dried red chiles (optional) 1 teaspoon cumin seeds ¾ teaspoon turmeric 1 large red onion, quartered and thinly…

  • Cardamom-scented Rice Cream with Saffron Drizzle (Firni)

    Serves 6 INGREDIENTS 5 cups cold water ¼ cup raw basmati rice 4 cups half-and-half ¾ cups sugar 6 whole cardamom pods, seeds removed and ground (or 1⁄3 teaspoon ground cardamom) ½ teaspoon saffron threads 2 tablespoons heavy cream DIRECTIONS Combine the water and rice in a large bowl, and let the rice soak overnight.…

  • Mango Lassi

    Serves 4 to 6 INGREDIENTS 3 cups plain yogurt Juice of ½ lemon 1 cup canned mango pulp (preferably Ratna Alfonso brand) ½ cup cold water 20 ice cubes ¼ cup sugar, or to taste DIRECTIONS Combine all ingredients in a blender, and process until the yogurt is frothy and the ice is is crushed…

  • Samosas, Puff Pastry, with green peas

    Makes 9 turnovers INGREDIENTS 2 tablespoons canola oil 1 teaspoon cumin seeds 1 (9-to-10-ounce) package frozen petite peas ¼ teaspoon salt 2 tablespoons Green Chutney, or store-bought (sold as cilantro or mint chutney) 1 tablespoon Tamarind Chutney, or store bought 1 pound frozen puff pastry, thawed 1 egg whisked with a pinch of salt, for…

  • Manchurian Cauliflower

    Serves 4 to 6 INGREDIENTS About 2 quarts corn or canola oil, for frying 3 eggs 2⁄3 cup cornstarch Kosher salt and freshly ground black pepper 1 large or 2 small heads cauliflower, trimmed and cut into florets 2 cloves garlic, peeled and minced 1 cup ketchup Cayenne pepper to taste Cooked white rice, for…

  • Crispy Okra Salad (Kararee Bhindi)

    Serves 4 INGREDIENTS Canola oil 1-pound okra, stemmed and thinly sliced lengthwise ½ small red onion, thinly sliced 1 medium or 2 small tomatoes, cored, seeded, and thinly sliced ¼ cup chopped fresh cilantro leaves Juice of ½ lemon 1 teaspoon kosher salt 1½ teaspoons chaat masala DIRECTIONS Heat 2 inches of oil in a…

  • Savory Indian Crepes with Tomato-Shallot Chutney (Cheelas)

    Serves 4 to 6 INGREDIENTS For the crepes 1 cup chickpea flour (besan) 1 teaspoon kosher salt ½ teaspoon carom (ajowan) 1⁄8 teaspoon cayenne pepper ¾ cup water 1 jalapeño (cored and seeded to make more mild), finely chopped ¼ cup chopped fresh cilantro 1½ teaspoons canola oil For the chutney 1 tablespoon canola oil…

  • Indian Lemonade

    Makes 1½ Quarts INGREDIENTS 3-inch piece fresh ginger, peeled and coarsely chopped 41⁄3 cup water 2 cups sugar 1 cup lemon, lime, or Key Lime juice, or any combination DIRECTIONS Combine the ginger and 1⁄3 cup water in a blender, and process to a paste. Strain through a very fine strainer or stainer lined with…

  • Spicy Mango Pickle

    Makes 1 quart INGREDIENTS 3 medium green (unripe) mangoes, peeled and cut into small cubes ½ cup kosher salt 3 tablespoons turmeric 1 teaspoon fennel seeds 1 tablespoon black mustard seeds, coarsely ground in a mortar and pestle or spice grinder ½ tablespoon fenugreek seeds, coarsely ground ½ cup cayenne pepper 1 cup canola oil…

  • Sweet-and-Sour Eggplant Pickle

    Makes 1 quart INGREDIENTS 1-pound Japanese or small Italian eggplants, or 1 large (1¼ to 1½ pound) eggplant, stemmed 2 teaspoons salt 1 cup rice wine vinegar 1½ cups loosely packed light brown sugar 1 cup canola oil ½ tablespoon chopped garlic ½ tablespoon chopped fresh ginger 1 tablespoon cayenne pepper DIRECTIONS If using Japanese…

  • Grape Raita

    Serves 4 to 6 INGREDIENTS 3 cups plain yogurt 1½ cups seedless grapes, halved 2 teaspoons ground toasted cumin 2 teaspoons sugar ½ teaspoon cayenne pepper or paprika Salt For the tempering oil: 3 tablespoons canola oil 2 teaspoons cumin or black mustard seeds 1 teaspoon fennel seeds 6 fresh or 10 frozen curry leaves,…

  • Cucumber Raita

    Serves 4 to 6 INGREDIENTS 2¼ cups plain yogurt 1 large cucumber, peeled and shredded 1 fresh hot green chile, seeded and finely chopped ½ teaspoon ground toasted cumin ¼ teaspoon cayenne pepper ¼ teaspoon salt, to taste DIRECTIONS Whisk the yogurt in a bowl until smooth and lightened. Add the shredded cucumber, green chile,…

  • Tamarind Chutney

    Makes about 1¼ cups INGREDIENTS 1 tablespoon canola oil 1 teaspoon cumin seeds 1 teaspoon ground ginger ½ teaspoon cayenne pepper ½ teaspoon fennel seeds ½ teaspoon asafetida (optional) ½ teaspoon Garam Masala 2 cups water 1¼ cups sugar 3 tablespoons tamarind concentrate DIRECTIONS Heat the oil and spices in a medium saucepan over medium-high…

  • Mint-Cilantro Chutney

    Serves 2 INGREDIENTS 1 cup fresh mint leaves 1 cup fresh cilantro leaves ½ bunch scallions, white parts only, trimmed A ½-inch piece fresh ginger, peeled and cut into large pieces Juice of 1 lime ¼ cup water DIRECTIONS Combine the ingredients in a blender and process until well blended. © Recipe Property of Suvir…

  • Papadum

    These lentil-bean wafers are eaten throughout India as a snack the way one would eat potato chips or popcorn in America. They may also be served along with or at the end of the meal. In India, for a snack, we would make a quick salad of onion and hot peppers tossed with lemon juice,…

  • Chapati

    Makes about 14 INGREDIENTS 1 cup whole wheat flour plus 1 cup unbleached all-purpose flour, or 2 cups chapati flour 1 to 1¼ cups water All-purpose flour, for rolling Butter, for serving DIRECTIONS Mix the flour(s) in a large bowl. Add ½ cup of the water to the flour, and mix with your hand to…

  • Parathas Stuffed with Potato, Chiles, and Cilantro

    Makes about 12 Parathas INGREDIENTS 1 cup whole wheat flour plus 1 cup unbleached all-purpose flour, or 2 cups chapati flour Salt 1 to 1¼ cups water 1½ pounds boiling potaotes, boiled in their skins until tender (25 to 30 minutes) and cooked ½ cup very finely chopped red onion 1 fresh hot green chile,…

  • Chai

    Serves 4 to 6 INGREDIENTS 2 cups milk 1 cup water 1½ tablespoons loose Darjeeling or Earl Grey tea A 1½-inch piece cinnamon stick, brown in half 9 green cardamom pods, crushed slightly in a mortar and pestle to open 7 whole cloves A 1½-inch piece fresh ginger, peeled and cut into chunks 6 black…

  • Sambhaar

    Makes about ¾ cup INGREDIENTS 3 dried chiles 2 tablespoons coriander seeds 2 tablespoons mustard seeds 1 tablespoon white lentils (urad dal) 1 tablespoon yellow split peas (channa dal) 2 teaspoons fenugreek seeds 2 teaspoons ground peppercorns 40 curry leaves (optional) DIRECTIONS Place all of the spices in a medium skillet over medium-high heat. Toast…

  • Garam Masala

    Makes about ¾ cup INGREDIENTS 1 tablespoon dried miniature rosebuds (optional) A 1-inch piece cinnamon stick, broken into pieces 2 bay leaves ¼ cup cumin seeds 1⁄3 cup coriander seeds 1 tablespoon green cardamom pods 1 tablespoon whole black peppercorns 2 tablespoon whole cloves 1 dried red chile ¼ teaspoon freshly grated nutmeg 1⁄8 teaspoon…

  • Lahori Chicken Curry with Whole Spices & Potatoes

    Serves 4 INGREDIENTS A 4-pound chicken, cut into 8 to 10 pieces and skinned 3 medium red boiling potatoes, peeled and quartered ¾ teaspoon turmeric ½ teaspoon cayenne pepper Salt 1½ medium onions, roughly diced 5 garlic cloves A 2-inch piece fresh ginger, peeled and cut in half crosswise 3 tablespoons canola oil A 1-inch…

  • Shrimp Scampi Masala

    Serves 6 to 8 INGREDIENTS ¼ cup lemon juice (from about 1 lemon) 2 teaspoons kosher salt 2 pounds large or extra-large shrimp, peeled and deveined 12 scallions (white and light green parts only), thinly sliced 1 cup fresh cilantro, chopped ½ teaspoon ground peppercorns 8 ounces capellini or angel hair pasta or thickly sliced…

  • Rice Pilaf with “Standing Spices”

    Serves 6 to 8 INGREDIENTS 2 cups basmati rice 4½ cups cold water 2 medium red onions ¼ cup canola oil, plus about 1 cup for deep-frying 1 teaspoon cumin seeds 8 green cardamom pods A 2½-to-3-inch piece cinnamon stick, broken in half ¼ teaspoon whole cloves ¼ teaspoon black peppercorns ¼ teaspoon coriander seeds…

  • Stir Fried Carrots with Cumin and Lime

    Serves 4 to 6 INGREDIENTS 2½ tablespoons canola oil 2 teaspoons black mustard seeds (optional) A 1-inch piece fresh ginger, peeled and cut into a fine julienne ½ fresh hot green chile, minced 3 whole dried red chiles 1 teaspoon cumin seeds 8 fresh or 12 frozen curry leaves, torn into pieces (optional) 1½ pounds…

  • Stir Fried Cauliflower with Potato & Crunchy Bengali Spice

    Serves 4 INGREDIENTS 3 tablespoons canola oil 1 teaspoon nigella seeds (optional) 1 teaspoon cumin seeds Rounded ¼ teaspoon coriander seeds A 2-inch piece fresh ginger, peeled and chopped 1½ pounds red boiling potatoes, peeled, halved, and sliced lengthwise about ½ inch thick 1 small to medium head cauliflower, cored and cut into medium florets…

  • Lemon Bars with Pecan Crust

    Makes 24 squares INGREDIENTS For the crust 1 cup flour ½ cup whole wheat pastry flour ½ cup pecans, finely ground 1⁄8 teaspoon kosher salt 2 sticks unsalted butter, softened ½ cup granulated sugar For lemon layer 4 eggs, at room temperature 1 2⁄3 cups granulated sugar 2 tablespoons (3 to 4 lemons) lemon zest,…

  • Roasted Tomato Basil Soup

    Make 4 to 6 servings INGREDIENTS ¼ cup extra virgin olive oil 2½ pounds plum tomatoes, cored, quarter and deseeded 2 yellow onions, peeled and quartered 5 cloves garlic, peeled ½ cup fresh basil, stems and leaves (chop leaves and reserve) 2 tablespoons fresh thyme leaves, chopped Salt Freshly ground black pepper 2 cups vegetable…

  • Herb crusted Chicken with Caramelized Onion Jam on Ciabatta

    Serves 4 to 6 INGREDIENTS For herb crusted chicken 1 tablespoon fresh rosemary, chopped fine 2 tablespoons fresh thyme, chopped fine Zest of 1 lemon 1 pound boneless skinless chicken breast Salt Freshly ground pepper 2 tablespoons canola oil 2 cups arugula leaves, for sandwich Ciabatta, recipe follows For caramelized onion jam 2 tablespoons canola…

  • Caramelized Apple Buckwheat Crepes with Light Rosemary Cream

    Serves 8 INGREDIENTS For the crepes 2 cups 2% milk 1 tablespoon sugar in the raw 1 teaspoon sea salt 3 tablespoons unsalted butter, melted ½ cup buckwheat flour ¾ cup all purpose flour 1 tablespoon golden flaxseeds 3 eggs DIRECTIONS Whisk together all ingredients until a smooth batter is formed. Batter will be much…

  • Tarragon & Cardamom Poached Pears with Frothed Rose Water Milk and Pistachios

    Serves 8 INGREDIENTS 2 cups water ¼ cup rosewater (2 tablespoons reserved) ½ cup honey, plus 1 tablespoon ¼ cup fresh tarragon leaves, chopped fine 4 Bosc pears, peeled, cored and cut into wedges 1 cup 2% milk 2 pods of cardamom (seeds inside) ½ cup dried cherries ½ cup pistachios, shelled and chopped fine…

  • Light Mint Ice Cream with Dark Chocolate Drizzle and Chocolate-Mint Leaves

    Serves 10 INGREDIENTS 2 cups 2% milk 2 cups half and half 1 cup sugar 2 cups fresh mint, chopped 10 egg yolks 1 dark mint chocolate bar, chopped into pieces 10 fresh mint leaves, for garnish DIRECTIONS For mint ice cream In a heavy bottomed saucepan bring the milk, half and half, sugar, and…

  • Winter Herb & Citrus Yogurt Granita

    Serves 6 INGREDIENTS ½ cup honey 2 cups plain Greek yogurt 1 cup fresh citrus juice (tangerine, lime, Meyer lemon, orange, or combinations are excellent) ¼ cup citrus zest 2 tablespoons fresh thyme leaves, chopped fine 1 tablespoon fresh rosemary leaves, chopped fine DIRECTIONS Whisk together all ingredients in a medium mixing bowl until well…

  • Rosemary Chocolate Soufflés

    Serves 4 INGREDIENTS 1 tablespoon butter, softened ¾ cup sugar, plus one tablespoon 4 tablespoons flour ¼ cup fresh rosemary, chopped super fine, plus 1 tablespoon for garnish 1 tablespoon cocoa powder Sea salt 2 tablespoons butter, cold and cut into little pieces 1 cup milk 2 ounces dark chocolate, chopped fine 2 egg yolks…

  • Tarta de Naranja (Orange Tart)

    This sweet, simple tart highlights the region’s most prized fruit- oranges! Just a taste of these delicate tarts will make you feel like a Valencian!

  • Paella Valenciana

    Paella Valenciana is essentially the mother to all other forms of paella. Authentic Paella Valenciana is hard to find, but, when you do, you will find it to be as exquisite as paella gets. You can omit the snails in this recipe, but the paella will not be authentic. You can find the snails in…

  • Empanadas de Pulpo (Octopus Pie Pocket)

    In Spain, canned and jarred octopus is a luxury. To use it in empanadas is a delicious way to enjoy the delicacies of the Valencian waters, even from afar. Empanada dough is slightly sweet and thick in texture and does a brilliant job of absorbing the sauces form the inside without becoming soaked.

  • Hongos y Ajo (Mushrooms & Garlic)

    Garlicky mushrooms make a simple yet elegant appetizer.

  • Agua de Valencia

    This Cava cocktail, straight out of the Valencia region of Spain, showcases the fresh sweet oranges of the region and makes a terrific addition to any Sunday brunch.

  • Dark Cherry Port Gravy

    Makes 2 cups of gravy INGREDIENTS 1 tablespoon butter 1 tablespoon canola oil 2 medium shallots, chopped 3 tablespoons fresh thyme, chopped ½ cup dried cherries, chopped fine 1 cup tawny port ½ cup pomegranate juice 1 cup chicken broth ¼ heavy whipping cream (optional) PREPARATION In a medium sauté pan, heat butter and oil…

  • Green Chili Gravy

    Makes 2 cups of gravy INGREDIENTS 1 pound tomatillos, husks removed, cut into quarters 1 teaspoon cumin 1 teaspoon salt 1 cup chicken broth 3 poblano chili peppers, roasted, seeded and chopped 1 jalapeño pepper, roasted, seeded and chopped 1 cup fresh cilantro leaves ½ cup heavy whipping cream Juice and zest of 1 lime…

  • Apple Cider Gravy with Ginger Apple Bits

    Makes 2 cups of gravy INGREDIENTS 1 tablespoon butter 1 tablespoon canola oil 2 medium shallots, chopped fine 3 cloves garlic, chopped fine 1 cup tart apples, chopped fine 1½ tablespoons fresh ginger, chopped super fine 1 tablespoon fresh thyme, chopped fine 1 tablespoon fresh marjoram, chopped fine ½ tablespoon fresh sage, chopped fine 1…

  • Wild Mushroom Herb Gravy

    Makes 2 cups of gravy INGREDIENTS 1 tablespoon butter 1 tablespoon canola oil 2 medium shallots, chopped fine 3 cloves garlic, chopped fine 1 cup mixed wild mushrooms, sliced and chopped 1 tablespoon fresh rosemary leaves, chopped fine 1 tablespoon fresh sage leaves, chopped fine 1 tablespoon fresh thyme, chopped fine 1 tablespoon fresh chives,…

  • Rosemary Plum (Prune) Red Wine Glaze

    Our obvious choice would be fresh plums, but keeping within the seasonal approach we had to use dried prunes for this glaze. It still makes a bold attempt and to our delight this deep, rich and velvety glaze is surprisingly perfect. The sultryness of this glaze is exceptional and using a brush of rosemary to…

  • Chipotle Herb Glaze

    This spicy south-of-the-border glaze or BBQ sauce will turn your Thanksgiving into a spicy zest affair. The sauce can also be used to fl avor mashed potatoes and is excellent outside of Thanksgiving on beef, chicken, fi sh and vegetables!

  • Maple Ginger Glaze

    This glaze can be used on everything from poultry to pork to root vegetables. It can also be eaten on pancakes and waffl es and served with biscuits! This is a versatile glaze or sauce, so simple it almost hurts our heads thinking about how little there is to do!

  • Apple Ginger Cranberry Sauce

    This is an extrmely versatile cranberry sauce, pleasing the palettes of most everyone, while tasting delightful and fallish with a unique, subtle and spicy gingery twist! Also a delicous accompaniment to pork!

  • Pear Cardamom Ginger Chutney

    This cranberry sauce alternative is exotic and decadent while still remaining seasonal and partners with turkey exceptionally well. This sweet and spicy chutney will wow your Thanksgiving guests with tingling delight!

  • Cilantro Jalapeño Cranberry Sauce

    This spicy sauce is perfect for a south-of-the-border themed Thanksgiving. Try it with a chipotle glazed turkey, corn bread jalapeño stuffi ng, corn mashed potatoes, and green chili gravy.

  • Roasted Pears with Sweet Maple Cream

    Serves 4 INGREDIENTS 4 ripe pears, cut in half lengthwise, seeded 2 tablespoons unsalted butter ½ cup maple syrup 1 teaspoon vanilla extract 2 tablespoons brown sugar ¼ cup fresh thyme sprigs Salt For yogurt cream: 1 cup heavy cream 1 tablespoons maple syrup 1 teaspoon cinnamon ½ cup plain Greek yogurt, 2% Salt PREPARATION…

  • Roasted Brussel Sprouts

    Serves 4 INGREDIENTS 1 lb brussel sprouts, trimmed and cut in half lengthwise Extra virgin olive oil Lemon juice Salt and pepper PREPARATION Preheat oven to 400°F. Remove any undesirable outer leaves on the brussel sprouts and discard. Parboil the brussel sprouts (or steam them) for 3 minutes or until just tender. They should be…

  • Roast Chicken with Lemon & Compound Herb Butter and Roasted Vegetables

    Serves 6 INGREDIENTS 1 3 to 4-pound chicken 2 small lemons, quartered For Compound Butter 4 tablespoons unsalted butter, softened 2 tablespoons fresh chives, chopped 2 tablespoons fresh parsley, chopped 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh thyme, chopped 1 tablespoon fresh sage, chopped 2 to 3 garlic cloves, chopped 2 tablespoons olive oil…

  • Roast Pumpkin Soup with Sweet and Spicy Pumpkin Seeds

    Serves 8 INGREDIENTS 2 tablespoons butter 2 tablespoons olive oil 2 large carrots, chopped 1 large onion, chopped 1 (2-pound) pumpkin, peeled, seeded and chopped (about 6 cups) and roasted 6 cups vegetable broth 3 whole star anise 2 teaspoons cinnamon 1 teaspoon allspice ½ teaspoon grated fresh nutmeg ½ cup heavy cream ¼ cup…

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