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Indian Food for Top Chef Night

Tikka Masala simmer sauce poured over diced chicken. I followed the directions on the jar.

2 pieces of flat bread coated in butter, sprinkled even with garlic and baked until butter melted then sprinkled lightly with Garam Masala.

1 can of coconut milk, 1/2 bag of peas

2 cans of whole potatoes

1/2 teaspoon each-Garam Masala, Tumeric, Curry Powder, Salt & Pepper to taste.

I let the coconut milk reduce to a thick sauce about 5 mins.

Happy moment!

The baby loved it with the rice mixed in.

Mikey loves anything he can eat rice and bread with while dipping! Hope you have fun making food with your family!

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Posted by on March 3, 2011 in Dinner

 

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Duck Stew and Crescent Rolls

 When I need something comforting I occasionally take a moment to page through the vast amount of cookbooks given to me by my grandpa. He was a very knowledgable man and going into his cookbooks is what I do when I wish I could call him. This time a recipe threw itself at me. Duck stew. It is a classic french recipe out of Glorious French Food by James Peterson. It is a basic stew with braised duck legs, mirepoix(onion, carrots, celery), red wine and chicken broth for deglazing the yummy goodness on the bottom of the pan from searing the legs and a garnish of parsley. Some of those words may have gone over your head, picture the best basic chicken stew. Same thing. But oooooooo so delicious. So let’s mess with this a little.

8 duck legs, pre-roasted(if you roast it yourself-place large slices of orange inside so the juice steams into the meat.)

salt and pepper.

2-4 Tablespoons of duck fat, butter or oil

-Season the legs with salt and pepper, then brown them in fat or butter over medium high heat in a heavy bottom pot that is large enough for all the legs to touch the bottom of the pan.  If you are working with a smaller one, brown them in batches. Brown each legs for about 3 or 4 mins on each side. You just want them golden.

1 cup frozen carrots, sliced

2 stalk of fresh celery diced fine

1 cup frozen diced white onion

4 cloves of garlic, chopped coarse

-Remove the legs and add the veggies into the fat. Saute over medium heat until they are barely brown, about 10 minutes.

1 cup of nice red wine

1 can of diced potatoes

Pour in the red wine and potatoes, boil the wine down until only about 2 tablespoons of liquid is left in the pan. Should take about 5 mins. with constant stirring so you pick up all the meat pieces on the bottom of the pan.(Think as though you are making a gravy.) Put the duck legs, skin side up back into the gravy.

2 cups of duck or chicken broth
1/2 teaspoon of thyme 1/2 teaspoon of Rosemary

Pour the broth in and bring to a boil. Add in the herbs and turn down to a simmer. Cover the pot and let stew for 11 mins over low heat. 

One can of cresent rolls

-Prepare according to directions. I like to place a cresent roll in the bowl and pour stew over it or I break it up to pick up the gravy. All up to you.

 
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Posted by on February 27, 2011 in Dinner

 

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