Jerome's Easer Caesar Salad Dressing

Jerome's Easer Caesar Salad Dressing

1 cup mayonnaise
1 tbsp lemon juice
1 tsp Worcestershire
1 clove of garlic (minced)
1/4 tsp salt
1/8 tsp pepper
1/2 c Parmesean cheese
2 tbsp of  half and half (you could also use milk)

Mix all ingredients together in a blender until smooth.

Enchiladas

Enchilada

Enchilada Sauce
1     28 fl oz can of diced tomatoes
1     Medium Onion sliced
6     Cloves of Garlic
2     tsp Chipotle Powder
2     tsp Ground Cumin
1/2  tsp Salt
1/4  tsp Ground Pepper

Chicken Filling
4     Skinless, Boneless Chicken breast halves cubed
1     tsp Paprika (I like to use Smoked)
1     tsp Ground Cumin
1     tsp Chipotle Powder
1 1/2 cup grated cheddar cheese divided
1     can green chilies (about 1/2 cup)
8     corn tortillas
       sour cream


For the Chicken
Combine the cubed chicken, Paprika, Cumin, and chipotle powder, and let marinate for about an hour.
Fry the chicken mixture until the chicken is no longer pink. let cool.
when cool mix the chicken, 1/2 cup of the cheese, and the green chillies.

For the Sauce
Fry the onions and garlic in enough oil to coat the pan until golden, cool.
Add the tomatoes to a blender of food processor add the onion mixture, and spices puree until smooth.

For the Enchiladas
Place 1/8th of the chicken mixture on each tortilla, fold the side in then the bottom up and roll up. Place in a 9X13 casserole that has a lite coating of the sauce. top with the remaining sauce and cheese and bake in a 350 oven until the cheese is melted and the sauce is bubbly about 20 mins.

Clam Chowder

Clam Chowder

Being from the west coast I was brought up on clam chowder, and the best place to get it was a string of restaurants called Mo's. This is as close as I can get to theirs, enjoy.

Yield: 6 servings
Preparation Time: 15 mins
Cooking Time: 1 hour

Ingredients
1/2 pound Bacon diced
1 large onion, chopped
1/4 cups Flour
3 can Minced Clams (6 oz. each)
6 cups Diced Potatoes
3 cups Milk
1 dash Salt, pepper, paprika, butter

Procedure
1. Saute bacon until brown; drain off fat.
2. Add onion and saute until clear.
3. Add potatoes and juice from clams, cook about 15 minutes until potatoes are soft.
4. Stir in flour.
5. Add clams, milk and seasonings. heat through (do not boil)
6. Serve with a pat of butter.

Chipotle Brownies

From the people who brought us apricot-rosemary squares, another unusual and delicious bar. I am definitely going to have to try their other stuff.

Spiced Chipotle Brownies
1 1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
1 to 1 1/2 teaspoons chipotle powder
3/4 teaspoon cinnamon
1/4 teaspoon cardamom
11 ounces dark chocolate coarsely chopped
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9 x 13 glass or light-colored metal baking pan.

In a medium bowl, whisk the flour, salt, cocoa powder and spices (chipotle, cinnamon and cardamom) together.

Put the chocolate, butter, and instant espresso powder in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.

Add 3 eggs to the chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.

Sprinkle the flour mixture over the chocolate mixture. Using a spatula (not a whisk), fold the flour mixture into the chocolate until just a bit of the flour mixture is visible.

Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then cut them into squares and serve.

Onion Tart

This tart is really more of a pizza, with a bready dough base and flat shape. It was amazing and pretty easy to make, although I found it a bit too heavily spiced. Next time I make it I will halve the seasonings and let the onions stand out on their own (don't cut down on the mustard though, it's delicious). The recipe below contains my adjustments.

Onion Tart with Mustard and Fennel
2 1/4 teaspoons active dry yeast (a 1/4-ounce package)
1/2 cup warm water (105 to 115°F)
1 1/2 to 1 3/4 cups all-purpose flour
1 large egg
2 tbsp plus 1 tablespoon extra-virgin olive oil, divided
1 1/2 teaspoons salt, divided
1 teaspoon fennel seeds
3 pound yellow onions, halved and thinly sliced
1 tablespoon Dijon mustard (I used a bit more)
1/2 cup grated Parmigiano-Reggiano

Stir together yeast and warm water in a small bowl and let stand until foamy, about 5 minutes. Put 1 1/2 cups flour in a medium bowl, then make a well in center of flour and add yeast mixture to well. Stir together egg, 1 tablespoon oil, and 1 teaspoon salt with a fork. Add egg mixture to yeast mixture and mix with a wooden spoon or your fingertips, gradually incorporating flour, until a soft dough forms. Transfer dough to a floured surface and knead, working in additional flour (up to 1/4 cup) as necessary, until smooth and elastic, about 5 minutes. Transfer dough to an oiled bowl and turn to coat. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled, 1 to 1 1/2 hours.

While dough rises, heat remaining 2 tbsp oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then sauté fennel seeds until a shade darker, about 30 seconds. Stir in onions, remaining ½ teaspoon salt, and 1/4 teaspoon pepper, then reduce heat to medium-low and cover onions directly with a round of parchment paper. Cook, stirring occasionally, until onions are very tender and golden brown, 1 to 1 1/4 hours.

Knead dough gently on a floured surface with floured hands to deflate. Pat out dough on a large heavy baking sheet into a 15- by 12-inch rectangle, turning up or crimping edge, then brush mustard evenly over dough, leaving a 1/2-inch border around edge. Spread onions evenly over mustard, then sprinkle evenly with cheese.

Bake tart until crust is golden brown, 30 to 35 minutes. Cut into 2-inch squares or diamonds and serve warm or at room temperature.

As Promised (So Long Ago)...

Delicious curries, plus a salad. Three new recipes to make up for my Christmas-break laziness.

Chana Masala
Good-quality olive oil
1 medium onion, coarsely chopped
2 medium cloves garlic, minced
1 tsp cumin seeds
½ tsp ground coriander
¼ tsp ground ginger
1 tsp garam masala
¼ tsp ground cumin
3 cardamom pods, lightly crushed
1 28-ounce can whole peeled tomatoes
1 tsp kosher salt, or to taste
1 Tbs cilantro leaves, roughly torn, plus more for garnish
A pinch of cayenne, or to taste
2 15-ounce cans chickpeas, drained and rinsed

Film the bottom of a large saucepan with olive oil, and place the pan over medium heat. Add the onion, and cook, stirring frequently, until it is deeply caramelized and even charred in some spots.

Reduce the heat to low. Add the garlic, stirring, and add a bit more oil if the pan seems dry. Add the cumin seeds, coriander, ginger, garam masala, ground cumin and cardamom pods, and fry them, stirring constantly, until fragrant and toasty, about 30 seconds. Add 1/4 cup water, and stir to scrape up any brown bits from the bottom of the pan. Cook until the water has evaporated away completely. Pour in the juice from can of tomatoes, followed by the tomatoes themselves, using your hands to break them apart as you add them; alternatively, add them whole and crush them in the pot with a potato masher. Add the salt.

Raise the heat to medium, and bring the pot to a boil. Reduce the heat to low, add the cilantro and cayenne, and simmer the sauce gently, stirring occasionally, until it reduces a bit and begins to thicken. Taste, and adjust the seasoning as necessary. Add the chickpeas, stirring well, and cook over low heat for about fifteen minutes. Taste, and adjust the seasoning as necessary.

Stir in yogurt or garnish with lemon wedges and cilantro. Serve.

Red Split Lentils With Cabbage (Masoor dal aur band gobi)
200 grams (1 1/4 cups) red split lentils, picked over, washed and drained
1 litre water
1/2 teaspoon ground turmeric
5 tablespoons vegetable oil
1 teaspoon cumin seeds
2 to 4 cloves garlic, peeled and finely chopped
1 medium onion, peeled and cut into fine slices
225 grams (1/2 pound) cored and finely shredded cabbage
1 to 2 fresh, hot green chilies, finely sliced
1 1/2 teaspoons salt
1 medium tomato, peeled and finely chopped, or 1 small can diced tomatoes
1/2 teaspoon peeled, finely grated fresh ginger

Put the lentils and water into a heavy pot and bring to a boil. Remove any scum that collects at the top. Add the turmeric and stir to mix. Cover, leaving the lid very slightly ajar, turn heat down to low, and simmer gently for 1 1/4 hours. Stir a few times during the last 30 minutes.

When the lentils cook, heat the oil in a 20 to 23 centimeter (8 to 9 inch) frying pan over medium heat. When hot, put in the cumin seeds. Let them sizzle for 3 to 4 seconds. Now put in the garlic. As soon as the garlic pieces begin to brown, put in the onion, cabbage and green chilies. Stir and fry the cabbage mixture for about 10 minutes or until it begins to brown and turn slightly crisp. Stir in 1/4 teaspoon of the salt. Turn off the heat under the frying pan.

When the lentils have cooked for 1 1/4 hours, add the remaining 1 1/4 teaspoon salt, the tomato and ginger to the pot. Stir to mix. Cover and cook another 10 minutes. Add the cabbage mixture and any remaining oil in the frying pan. Stir to mix and bring to a simmer.

Simmer uncovered for 2 to 3 minutes or until the cabbage is heated through.

Tangy Shredded Cabbage Salad
2 cups tightly packed, shredded green cabbage (use the large holes of the grater)
1 small serrano chile or jalapeno, seeded and minced
2 tablespoons fresh lemon juice, or more as needed
1/2 teaspoon salt
1/2 teaspoon sugar
1 tablespoon canola oil
1/2 teaspoon mustard seeds

In a medium bowl, toss together the cabbage, chile, lemon juice, salt and sugar. Taste and adjust the seasoning.

Heat the oil in a small skillet or butter warmer over high heat. When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or splatter screen. When seeds stop popping, immediately pour the oil over the cabbage salad and toss well. Let the salad sit for at least 15 minutes before serving, to allow the flavors to blossom.

Serve cold or at room temperature.

Christmas Cookies, Part VI

As soon as I saw the recipe for these, I knew I had to make them. They sounded so unusual, and I love savory and sweet together in desserts. They come from a bakery in New York called Baked, which has a ton of unique sweets that I'm dying to try out (next baking session: spicy chipotle brownies).

Sadly, we have come to the end of my Christmas baking spree. The rest of the week I'll be posting some super-healthy curries to offset the effects of eating practically nothing but cookies for a few weeks.


Apricot-Rosemary Squares
For the rosemary dough:
1 1/2 sticks = 3/4 cup = 12 tbsp unsalted butter, cubed, at room temperature
1/2 cup powdered sugar
1/2 teaspoon salt
3/4 teaspoon vanilla extract
grated zest of half a lemon
1 1/2 teaspoons finely chopped fresh rosemary
1 3/4 cups flour

For the apricot filling:
2 cups (230g) California dried apricots
1 1/2 cups water or white wine
1/2 cup granulated sugar
3 tablespoons honey
2 tablespoons brandy
pinch of salt

For the crumb topping:
1/4 cup flour
1/4 cup packed dark brown sugar
1/3 cup pecans or almonds, coarsely chopped
pinch of salt
3 tablespoons unsalted butter, melted

1. Spray a 9x13 baking pan with nonstick cooking spray and line with parchment paper, allowing the parchment to hang over the edge.

2. Make rosemary dough: cream butter with powdered sugar and salt. Add vanilla, lemon zest, and rosemary, then gradually add flour, mixing until the dough is smooth.

3. Transfer the dough to the baking pan and pat it flat into the bottom. Chill 30 minutes.

4. Make apricot filling: combine apricots, water, sugar, honey, brandy, and a pinch of salt in a saucepan. Simmer over low heat for about 45 minutes, or until most of the liquid is absorbed. Let cool for a few minutes, stirring, then puree in a blender until smooth (I just mashed mine up with a whisk right in the pot. There is no way I'm going to wash syrupy apricot jelly out of a blender by hand).

5. Preheat oven to 350ºF. Bake shortbread for 20-25 minutes. Let cool to room temperature.

7. Make crumb topping: mix together flour, sugar, nuts, salt, and butter until the mixture just barely starts clumping together.

8. Spread the apricot filling over shortbread, then top with crumbs. Bake for 20-25 minutes.

9. Remove from oven and let cool completely, then slice. The bars can be stored at room temperature or in the refrigerator.