Wednesday, February 16, 2011

Garden Cafe - Dallas

I heard about Garden Cafe on a local foodies tv show.
They serve breakfast and lunch
using herbs and vegetables
from the garden in the back



I cannot wait to go back in the Spring
 
They are located
@
5310 Junius Street
Munger Square Center
 
Hours
Tuesday - Sunday
from
8am - 2pm 

Tuesday, February 15, 2011

Williams Sonoma Technique Class - Indian Cooking

My friend, Ruthie and I
met at the Williams Sonoma
in Plano on Saturday
for the Indian Cooking Technique Class

We learned how to make
Chicken Madras Curry
Chapati's
Kheer

Chicken Madras Curry
with Chapati's & Basmati Rice

Chicken Madras Curry
(from Williams-Sonoma Kitchen)

Ingredients
1/4 cup + 1 Tbs. ghee or canola oil
2 shallots, thinly sliced
1 1/2 lb. boneless, skinless chicken breasts or thighs, cut into 1 inch cubes
1 jar Maya Kaimal Madras Curry Sauce (@ Williams Sonoma)
Steamed rice for serving
Fresh cilantro sprigs for garnish

Directions:

In a small saucepan over medium-high heat, warm the 1/4 cup of ghee.  Add the shallots & fry until golden and crisp, about 3 to 5 minutes.  Using a slotted spoon, transfer the shallots to a paper towel lined plate.  Add the cashews to the hot oil. Fry until golden, 3 to 5 minutes.  Using a slotted spoon, transfer the cashews to the plate with the shallots.  Set aside.

In an Indian Wok or large fry pan over medium-high heat, warm the 1 Tbsp. of ghee.  Add the chicken and saute until browned, about 5 minutes.  Add the Madras Curry Sauce and stir to coat the chicken.  Reduce the heat to medium-low. Simmer until the chicken is cooked through, 8 to 10 minutes.

Serve the curry over steamed rice.  Garnish with fried shallots, cashews and cilantro sprigs.  Serves 4 to 6.


Our serving! Yum

Chapati
(from the Williams-Sonoma Kitchen)
(Chapati is an unleavened pancake-like bread from India)

Ingredients
1 1/2 cups all-purpose flour, plus more as needed
1/2 tsp. salt
1 Tbsp. ghee or unsalted butter, at room temperature
1 Tbsp. milk
1/2 cup water, plus more as needed

Directions:
In a bowl, stir together the 1 1/2 cups flour and salt.  In a small bowl, stir together the 1 Tbsp. ghee and milk.  Add the flour mixture & stir well.  Add 1/2 cup water and stir well, gathering and pressing, until the flour adheres together.  If the dough looks dry, add 1 to 2 Tbsp more water, but do not add too much or the dough will become sticky.

Transfer the dough to a lightly floured work surface and knead for 5 minutes.  If necessary, add more flour or water to achieve a workable, elastic consistency.  Cover the dough with plastic wrap or a damp cloth. Let it rest at room temperature for 15 minutes.  Divide the dough into 8 equal pieces.  Shape each into a 1 1/2 to 2 inch ball and roll out into a 6-inch round, about 1/8 inch thick.


Heat an Indian tava griddle or cast-iron fry pan over medium-high heat.  Brush the griddle or pan lightly with ghee.  Place 1 dough round on the griddle and cook until covered with light brown specks, 30 seconds to 1 minute.  Using tongs, turn the chapati over and cook for 30 seconds more.  Transfer to a plate, and repeat with remaining dough rounds.

Meanwhile, heat a stovetop roaster over high heat.  Place a browned chapati on the roaster and cook until it puffs up, 30 seconds to 1 minute.  Brush the chapati with ghee and place in a shallow bowl lined with a kitchen towel or paper towel.  Repeat with the remaining chapati. Serve warm. Makes 8.


Kheer
(from the Williams-Sonoma Kitchen)

Ingredients
4 cups milk
4 cups light cream
1/2 cup basmati rice, thoroughly rinsed
3/4 cup light-colored jaggery (dehydrated sugarcane juice) or light brown sugar
4 green cardomon pods
1/2 tsp saffron threads, crushed
1/2 cup raisins
1/4 cup sliced almonds

Directions
In a large, shallow pan over high heat, bring the milk and cream to a boil, stirring frequently to prevent scorching.  Add rice, reduce the heat to medium-low and cook, stirring occasionally until the liquid is reduced to the consistency of custard and the rice is soft and creamy, about 50 minutes. Add the jaggery (or brown sugar) and stir well.

Meanwhile, pry open the cardamom pods, remove the seeds and grind them into a powder.  (This is best done using a mortar and pestle; you can also wrap the seeds in plastic wrap and crush them with a mallet or rolling pin).  Discard the cardamom skins. Add the cardamom, saffron, raisins and almonds to the cooked rice mixture and stir well.  Tranfer to a bowl and let cool, then cover and refrigerate until chilled.
Serves 6.






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