Cooking with Candi

Spicy Goan Shrimp- Never too old to learn something new continues

Posted on May 22, 2013 | Leave a comment

Karen Lee in her kitchen with Goan Shrimp

I love taking cooking classes and while I’m back in New York I always try to get over to Karen Lee’s cooking class. Karen is so knowledgable, warm and friendly. Her kitchen on the Upper West Side of Manhattan is her home and all you can do is try and absorb as much as possible. At our last class we cooked many things and this was one of my favorites of the day. It’s hard to choose a favorite but this one definitely hit a chord with me. I couldn’t wait to make it for Joel because I knew he would love it. This shrimp dish is Goan cuisine , which consists of regional foods popular from Goa, located along the SW coast in India on the Arabian Sea. You can control the spice, but just the way the recipe is written was perfect for us. Take a look at Karen’s blog and she is a wonderful caterer who works out in the Hamptons all summer. www.karenleecooking.com

I bought beautiful Equadorian White shrimp (under 15) from a local fish store, Roslyn Seafood Gourmet which I think is wonderful and they cleaned and deveined the shrimp for me. I marinated for about 4 hours and if you can I’d suggest marinating for as long as possible, even overnight at least 2 hours so shrimp can absorb all that deliciousness. This marinade has a sweet and spicy kick to it. I also think it would make a wonderful appetizer.

Big recommendation on this recipe, and thanks Karen for a great class and a great recipe. This one is a real keeper.

Ingredients:

1 pound raw medium to large shrimp , I used under 15′s ( 15 to a pound) ask your fish man to clean and devein the shrimp, it will save you a lot of time and effort.

Marinade:

2 big cloves of garlic

2 slices of fresh ginger (about a quarter size each, and maybe 1/4 inch thick) I like a nice zing of ginger so I went a little heavier on the ginger . About 2 teaspoons at least once it’s chopped.

1 tsp. kosher salt

*chop the garlic and ginger together and mix with the kosher salt to make a fine paste

1/2 tbsp. rice wine vinegar

1/8 tsp. cayenne

1/4 tsp. ground turmeric

5 turns freshly ground black pepper in a grinder

1 tsp. brown sugar

1/8 tsp. ground cloves

1/4 tsp. ground cinnamon

1/4 tsp. cumin

1/2 tbsp. olive oil + 2 tbsp. olive oil for cooking

3 tbsp. white wine for de-glazing the pan

few squeezes of fresh lemon or lime

Directions:

Rinse and dry the shrimp. ( after you peel and devein them) if you’re smart you’ll ask fishman to do it. Mix all the ingredients for the marinade in a large bowl. Add the marinade to the shrimp and mix to coat well. I marinated for about 4 hours, try for at least 2 . You can do it overnite.

Heat a 10 -12 inch sauté skillet for 1 minute over high heat. Add 2 Tbsp. olive oil . Saute the shrimp for about 3 – 4 minutes on each side. Now I must say that the shrimp took about 6-7 minutes, it really depends on the size of your shrimp for your cook time so watch for the shrimp to curl up and start to turn nice and pink. Nothing is worse than biting into undercooked shrimp, so make sure it’s cooked through even if you must cut into one. It should be opaque white inside.

Remove the shrimp from pan to a serving platter. I deglazed the pan with about 3 tbs. of white wine. You can squeeze a little lime or lemon juice in as well and let it cook down for a minute or so then pour marinade over shrimp and voila!

I served over basmati rice , sautéed spinach or any braised greens would be awesome as well.

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Posted in seafood

Tagged Karen Lee cooking class, Shrimp, Shrimp with a sweet and spicy flavor, Shrimp with some real kick, Spicy Goan shrimp

Lemon Yogurt Pound Cake/Macerated Berries

Posted on May 20, 2013 | Leave a comment

Reblogged from Cooking with Candi:

I have been playing around with this recipe for a while. I originally got the inspiration from Barefoot Contessa television show. I like anything with lemons, and love using them as often as possible. I have made changes in this recipe that suit me. It is easy and very yummy served with fresh berries. I have also used oranges in place of lemons; it gives it a different flavor but just as good.

Roast Chicken Salad with Buttermilk Dressing – Weeknight Salad

Posted on May 17, 2013 | Leave a comment

I was in the mood for something light for dinner and wanted to make a dressing with buttermilk and mustard. I picked up a roast chicken because I was very pressed for time, but didn’t want to eat a plain roast chicken from the market. I grabbed some beautiful romaine, but I know this would be perfectly awesome with kale, Joel is not big on kale and prefers romaine. Next time I make this I am using chopped kale, preferably baby kale. In any event I used romaine, took the skin off the chicken and shredded it with my hands. Just used romaine, tomatoes, chicken and dressing. Next time out I add avocado for sure, doubt Joel will eat it but I am putting in avocado. This is an awesome lunchtime salad and so easy to pull together for a light dinner meal and mix in whatever other veggies you’d like. Dressing is killer and only 3 Tablespoons of Buttermilk! This is also awesome if you have leftover chicken and don’t know what to do with it. The inspiration for this salad and dressing comes from a blog I follow, 124 Park. Part of being a part of the blog culture I am exposed to some really wonderful blogs , I just wish I had the time to read all of them.

This dressing should be good for at least 4 servings. Feel free to double it.

Ingredients:

Buttermilk Dressing:

1 clove garlic

1 egg yolk ( let egg sit out at room temperature) just not really cold

3 tablespoons of buttermilk ( lowfat is fine)

1 tablespoon whole grain mustard

1/4 teaspoon kosher salt and a few grinds of the pepper mill (you can always add more salt if you would like)

1 tablespoon apple cider vinegar

1/2 cup olive oil

*feel free to double

Combine all ingredients except for olive oil in the blender including salt and pepper . Keeping blender on , add olive oil from the top in a slow stream until well incorporated.

Put salad greens, avocado , chicken and any other vegetables you’d like in a large bowl. Add dressing and mix salad adding dressing as needed.

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Posted in chicken, Salad, salad dressing

Tagged Buttermilk Salad Dressing, Roast Chicken Salad with Buttermilk Dressing, Weeknight Roast Chicken Salad with Buttermilk dressing, Weeknight Salad with Buttermilk Dressing, What to do with a Roast Chicken, What to do with leftover chicken

I love Cilantro, Lime-Cilantro Vinaigrette

Posted on May 15, 2013 | 1 Comment

I often say how much I love cilantro, and I really do. Luckily for me, Joel seems to really like it, too. It’s a very strong flavored herb. I find people either love it or hate it with no in between. It’s not one of those herbs I would casually throw into food for a dinner party, because a lot of people really don’t like it…even if others really do love it. I like to err on the side of safety. If I really want to use it, I will ask my guests prior to the dinner party whether or not they like it. This is a pretty awesome dressing used on salads and fish, and it is especially interesting in a Mexican style salad! Very tasty and refreshing salad dressing. I posted the Green Goddess dressing the other day and this is a good alternative to that. I made this dressing for Cinco de Mayo and may I say that Joel loved it so much, he poured it on his salmon, extra on his salad, and even put it on his butternut squash! This behavior is especially crazy coming from the man who doesn’t eat green stuff and this dressing was as green as it gets! If you love cilantro like we do you’ll love this very easy salad dressing. Next time I make it, I am going to pour it all over my salmon too!

INGREDIENTS:

1/4 cup lime juice (2 small limes)
2 tablespoons white vinegar

1/2 bunch cilantro, chopped

1 tablespoon brown sugar

1 clove garlic, minced

1/4 teaspoon salt

3/4 teaspoon spicy brown mustard (like Guldens or Dijon; I used Dijon because I can’t get enough of that mustard!)

1/2 cup olive oil (you can use a light olive oil)

DIRECTIONS:
Combine lime juice, vinegar, and cilantro in a blender and blend till smooth. Add the brown sugar, garlic and salt, and again blend until smooth. Spoon the mustard in and while the blender is running, slowly pour the olive oil into the mixture in a thin stream until dressing emulsifies and ingredients are thoroughly combined.

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Posted in salad dressing

Tagged Cilantro Lime Vinaigrette, Cilantro Vinaigrette, Cinco de Mayo Cilantro Lime Vinaigrette

Mother’s Day Brunch ’13 – Veggie Frittata

Posted on May 9, 2013 | 1 Comment

I love doing a brunch for Mother’s Day. I enjoy seeing my family sitting around my table with all their beautiful faces enjoying a meal. Food definitely ties us all together and makes for such enduring memories. My mom and dad will be there, as well as my sister, and my kids and grandkids, and my son-in-law’s mother. Joel’s mom is in Florida so we won’t be able to see her on Sunday, but our love and gratitude go out to her on this special day, as always. Mother’s Day is a day to think about your Mom , Grandmom, ,Stepmom, all moms. I know it’s a Hallmark holiday but it’s really a great way to stop and smell the roses, don’t you think? So here’s a shout out to all the moms out there who do so very much every single day of the year! Happy Happy Mother’s Day from my home to yours.

I usually make the best French toast recipe which is on my blog (best baked French Toast Recipe ever), but this year decided it was time for a change. This year I am making a vegetable frittata, a salad, and some blueberry-banana muffins, and I already have my strawberry/rhubarb muffins in the freezer . Recipe for the veggie frittata is on here, but no photos till after Sunday, sorry.

My blueberry/banana muffins are already on here, and the salad will probably be a* lobster cobb with my mustard vinaigrette dressing. I will keep you all posted, but in the meantime, take the day Sunday to appreciate Moms all over the world, and if you’re a mom, enjoy your day!

*lobster cobb salad is on my blog, and I will re-blog tomorrow for any of you who would like to make it.

Veggie Frittata

1 small zucchini , 1 inch diced (app)

1 red bell pepper, seeded and diced (1 -2 ” diced)

1 yellow pepper, seeded and diced ( 1- 2″ diced)

1 red onion ( 1 – 2″ diced)

1/3 cup good olive oil

Kosher Salt and Freshly Ground Black Pepper

2 teaspoons minced garlic ( 2 cloves)

12 extra large eggs (let them sit out at room temperature)

1 cup half and half

1/4 cup freshly grated Parmesan Cheese

1 tablespoon unsalted butter

1/3 cup chopped scallions, white and green ( app. 3 scallions)

1/2 cup grated Gruyere cheese

Directions:

Preheat the oven to 425 degrees.

Place the zucchini, peppers, and onion on a sheet pan.( you want all the veggies the same size so they all cook evenly and at the same time) Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon freshly ground black pepper, and toss well. Bake in the oven for 15 minutes. Add the garlic, give it a toss, and bake for another 15 minutes. Remove from the oven and turn the oven down to 350 degrees. This can be done one day ahead and leave in a container in the fridge till you’re ready to use.

Meanwhile, in a large bowl, whisk together the eggs, half and half , Parmesan, 1 teaspoon salt and 1/2 teaspoon pepper.

In a 10″ ovenproof sauté pan, melt the butter and sauté the scallions over medium-low heat for 2 minutes. Add the roasted veggies to the pan and toss with the scallions. Pour the egg mixture over the veggies and cook for 2 minutes over medium=low heat without stirring. Transfer the pan the oven and bake the frittata for 20 – 30 minutes, until it is puffed up and set in the center. Remove from oven and sprinkle with the Gruyere and bake for another 4 minutes or until the cheese is just melted. Put the pan right on the table and cut wedges and serve hot! Enjoy and Happy Mother’s Day!

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Posted in Breakfast Food, Eggs, vegetables

Tagged egg frittata, Eggs, Mother's Day Brunch, veggie frittata

Strawberry Rhubarb Muffins- Rhubarb my new favorite food

Posted on May 8, 2013 | 5 Comments

I have never cooked with rhubarb before and every spring when I see those beautiful red stalks in the produce dept. I want to grab them up and do something with them. Well this time I was in Whole Foods grabbed a few stalks and made it my business to use it especially since they are only in season for such a short time. I had a recipe for strawberry muffins so I added in some rhubarb. Yum! Really yum. I even tasted rhubarb raw which was super super tart tasting which is why I sprinkled sugar on the rhubarb and berries before I put in the batter. I am now going to make a rhubarb crisp and an upside down rhubarb cake that I have wanted to try. I think these may be on my table for Mother’s Day Brunch because they are delish and so darn pretty to look at. Of course I tasted one as soon as it cooled off enough to taste, and am in love with them. My new favorite food!

Made exactly 1 dozen muffins. Freeze up perfectly, just put in a Ziploc bag and take them out as you want them.

Ingredients:

1 3/4 cup flour

2 1/2 teaspoons baking powder

1/2 cup sugar plus a sprinkling for strawberries and rhubarb

3/4 teaspoon salt

1 egg, lightly beaten

3/4 cup milk, I used skim plus actually and it was perfectly fine . If I had planned a little better I would have bought whole milk or even buttermilk would be awesome.

1/3 cup vegetable oil

3/4 cup diced rhubarb , I know they have a frozen one but I used the fresh version because it is only in season for such a short while. Easy to dice, its like a rib of celery just cut down the middle and again, and dice up.

1/2 cup sliced strawberries

6 smallish strawberries, cut in half , for the topping

turbinado sugar for sprinkling on top, if you don’t have use regular old white sugar

Directions:

Preheat oven to 400 degrees. Sift flour, baking powder, sugar and salt together in a large bowl.

Combine egg, milk, and oil in a small bowl; stir into the flour mixture using a fork, and just until moistened. Do not overmix.

Slice strawberries and dice up rhubarb into smallish pieces. Take some sugar and just sprinkle over berries and rhubarb. I found rhubarb so tart it needed some extra sugar on it. Fold into batter .

Fill paper lined muffin tins 2/3 full with batter.

Sprinkle with turbinado sugar, and then gently press strawberry half on top of each muffin.

Bake until golden brown, about 20 – 25 minutes. Test with a cake tester or toothpick. When tester comes out clean they are ready.

Cool before serving.

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Posted in Baked Goods, fruit, muffins

Tagged Rhubarb, Strawberry Rhubarb Muffins

What I made for Dinner - Turkey Bolognese

Posted on May 6, 2013 | Leave a comment

Reblogged from Cooking with Candi:

I must say Pasta is probably my most favorite food to eat. Bolognese sauce is one of my most favorites. Today I decided not to go to my usual Bolognese which is delicious but very heavy and rich. I went with a lighter approach today using Turkey and Chicken Sausage because I couldn't find italian turkey sausage and didn't feel like hunting it down, and the chicken sausage worked just fine.

Cooking with Candi

Spicy Goan Shrimp- Never too old to learn something new continues

Ingredients:

Marinade:

Directions:

Lemon Yogurt Pound Cake/Macerated Berries

Roast Chicken Salad with Buttermilk Dressing – Weeknight Salad

Ingredients:

Buttermilk Dressing:

I love Cilantro, Lime-Cilantro Vinaigrette

Mother’s Day Brunch ’13 – Veggie Frittata

Veggie Frittata

Directions:

Strawberry Rhubarb Muffins- Rhubarb my new favorite food

Ingredients:

Directions:

What I made for Dinner - Turkey Bolognese

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