Thai style shrimp and Avocado in Tamarind Sauce

Have you ever thought of exploring other cuisines without even look for a recipe or ask some one to guide you how to make it? Well...It can happen....all you need to do is to open your cupboard and look around, see what you can find to create some thing dynamic....some thing that you can develop and be proud of to show and serve....well, this is what happened to me last Sunday and I came with this recipe that WOWED every body in the neighbourhood..... Try it and you'll see...

Ingredients:

• 1/4 cup vegetable oil
• 1 large shallot, thinly sliced and separated into rings
• 1/4 cup tamarind pulp (from a pliable block)
• 1/2 cup boiling-hot water
• 2 tablespoons sugar
• 1 tablespoon soy sauce
• 1 tablespoon Asian fish sauce
• 3 tablespoons fresh lime juice
• 2 firm-ripe California avocados
• 1 tablespoon minced peeled fresh ginger
• 1 garlic clove, minced
• 2 (1 1/2- to 2-inch-long) fresh Thai chiles or 1 serrano, stemmed and minced (including seeds)
• 1/4 teaspoon salt
• 1 lb large shrimp in shell (21 to 25 per lb), peeled, leaving tail and first segment of shell intact, and deveined
• 1/3 cup roasted salted peanuts, 

Preparations: 

• 
  
• choppedFry shallot and make tamarind sauce:
• 
  
• Heat oil in a 1-quart heavy saucepan over moderate heat until hot but not smoking, then fry shallot, stirring, until golden brown, about 2 minutes. Transfer with a slotted spoon to paper towels to drain (shallots will crisp as they cool). Reserve oil.
  Soak tamarind pulp in boiling-hot water in a small bowl until softened, about 5 minutes. Force pulp through a sieve into a bowl, discarding solids. Add sugar, soy sauce, fish sauce, and 1 1/2 tablespoons lime juice and stir until sugar is dissolved.
  Cut avocados and cook shrimp:
  Halve, pit, and peel avocados. Cut into 1 1/2-inch chunks and toss with remaining 1 1/2 tablespoons lime juice in a bowl.
  Transfer reserved oil to a 12-inch heavy skillet and heat over moderately high heat until hot but not smoking, then sauté ginger, garlic, chiles, and salt, stirring constantly, until fragrant, about 30 seconds. Add shrimp and sauté, turning over once, 2 minutes total. Stir in tamarind mixture and simmer until shrimp are just cooked through, about 2 minutes more.
  Spoon shrimp and avocado over rice, then sprinkle with peanuts and fried shallot.
  
  
  Bon Appétit
  
  
  
  

Persian Pistachio Nougat (Gaaz)

Nougat or Gaaz is a traditional recipes features the flavours of crunchy pistachio and delicate rose water.

it is also very popular in Iran...almost every bakery or sweet shop carry this nougats. The possibilities of using other nuts are endless, so use your taste buds and your imagination and create your own.

Ingredients: 

• 2 cups sugar
• 1 1/2 cup light corn syrup
• 1/4 tsp salt
• 1/4 cup water
• 2 egg whites
• 2 tsp rose water
• 1 cup toasted pistachio or almonds or mixture of both

Directions:

1. Line a 8x8 square pan lining with aluminium foil and cooking spray, set aside.
2. In a large clean bowl or stand mixer whip the egg whites until holds stiff peaks.
3. Combine water, corn syrup, salt to boil on medium high heat, until sugar dissolved and the temperature reaches to 250 degrees.
4. At this point remove the syrup from the heat and slowly in a very thin stream while the mixer is running pour 3/4 of the syrup and keep whisking until mixture holds its shape.
5. Return sauce pan with the sugar syrup back on the stove and continue to cook over medium high heat until it reaches to 300 degrees. ( hard cracking stage)
6. With the mixer running add the rest of the surup slowly until the mixture becomes thick.
7. Add the rose water and nuts and beat until is just combined.
8. Spoon nougat in prepared pan and smooth up the top. leave in the fridge until it sets completely.
9. Take out of the mold and cut into squares. 
10. Store the nougats in air tight container and keep it in the fridge. Allow to come to room temperature before serving.

Enjoy... :-)

Tequila-Infused Queso Fundido

I have lots and lots of Latino friends, I love and so proud of them...
This old recipe is one of my favourite that I had to beg my Columbian friend to share it with me about 15 years ago.... I tried it in one her parties and instantly got hooked....perfect for the weekend crowd to enjoy with your family and friends...


Love you Adelida where ever you are!

                                                                   
Ingredients:
1 Tbs. olive or vegetable oil 
1 large ripe tomato, cored, seeded (if you wish) and cut into 1/4-inch pieces 
1 medium white onion, cut into 1/4-inch pieces 
Hot green chile(s) to taste (roughly 1 large jalapeño or 2 large serranos), stemmed, seeded (if you wish) and finely chopped 
3 Tbs. tequila, preferably a silver tequila 
8 oz. Mexican melting cheese (such as Chihuahua, quesadilla or asadero) or Monterey Jack, mild cheddar or brick, shredded (you'll have about 2 cups) 
1/2 cup (loosely packed) chopped cilantro (thick bottom stems cut off) 

Direction:

Prepare the flavorings. Heat the oil in a large (10-inch) skillet over medium-high. Add the tomato, onion and chile(s), and cook, stirring nearly constantly, until the onion begins to soften and brown, about 7 minutes. Add the tequila and cook, stirring, for a minute or so, until reduced to a glaze. (If you tip the pan toward an open gas flame, the tequila will ignite. If you choose this route, simply shake the pan back and forth until the flames subside and the tequila has reduced to a glaze.)

Finish the queso fundido. With the skillet of tequila-infused vegetables over medium-low, sprinkle in the cheese. Stir slowly and constantly until just melted-too long over the heat and the cheese will become tough, oily and stringy. Scoop into a warm dish, sprinkle with the cilantro and serve right away with tortillas for making soft tacos or chips to dip.


Bon Appétit 

Country Style Corn Bread

Well, here is another recipe to inspire you on Sunday morning with your PJ on, yawning or may be a little hangover from last night partying..... take a sip of your coffee, roll up your sleeves and walk to your kitchen. Grab your skillet, your ingredients and make a special day for you and your loved ones..... enjoy a warm, crusty, aromatic, fresh cornbread! Make an another memorable Sunday.... :-)

A golden crusty finish makes this a favourite. 

• 1 small onion finely chopped
• 1 tbsp. vegetable oil
• 1 ½ cups cornmeal
• ½ cup of unbleached all purpose flour
• 1 tsp. salt
• 2 tsp. baking powder
• 1 tbsp. honey
• 3 eggs, lightly beaten
• 1 ½ cups of buttermilk
• 6 tbsp. unsalted butter, melted
• 1 cup of fresh or frozen Ontario corn
• ¼ cup of chopped chives
• 1 tbsp jalapeno pepper chopped (optional)

Preheat oven to 425 degrees.

Place a cast iron pan (preferred) or any pan that can be placed in the oven, on top of a medium heat burner and heat the oil. Ensure that all the sides are coated.  Saute the onion till soft about 5 minutes. In the meantime, prepare your batter. Stir the dry ingredients together. In a separate bowl, mix the wet ingredients and then pour into the flour mixture and stir well. Add corn and chives and mix. Pour into hot pan with onions and then place into oven for about 30 minutes (bake till golden brown on top). Cut into wedges and serve warm with butter or red pepper jelly.


Happy Baking!

Indian Spiced Chickpeas & Spinach (Chana Masala)

When I was in India so many years ago, I was fascinated by the variety of the spices and the colours and the aroma of each and every one of them. Unfortunately I wasn't there long enough to explore more about their cuisine, but for the few days that I had to be there I was fortunate enough to experience some of their desirable dishes. This recipe is one of my favourite among so many, I just fell in love with the simplicity yet so powerful that the taste stayed with me until today. I hope you enjoy it as well....

1/4 cup (60 mL) vegetable oil
3 tbsp (45 mL) cumin seeds
2 tbsp (30 mL) minced garlic (about 6 large cloves)
1 Tbsp ginger paste
1-1/2 tbsp (22 mL) each: garam masala, ground cumin
1 tsp (5 mL) salt
1 tsp coriander seed powder
1 tsp curry powder
Pinch pure chili powder
2 yellow onions, diced
28-oz (796-mL) can diced tomatoes (don’t drain)
1/4 cup fresh or frozen spinach (optional)
Two 19-oz (540-mL) cans chickpeas, drained, rinsed
Sour cream and parsly for garnish
Cooked Basmati rice (optional), for serving


Directions:
Heat oil in large saucepan over medium high. Add cumin seeds and garlic and ginger. Cook for about 2 minutes, stirring constantly. Add all the spices at once into the saucepan. Cook, stirring for about a minute. Add onions; cover. Cook, stirring every minute, 3 minutes to soften. Add spinach and tomatoes with juices. Reduce heat to medium. Cover. Cook for 5 minutes, stirring occasionally. Add chickpeas and reduce heat to low and cover. Simmer 20 minutes or until the sauce is thick. Garnish with dollop of sour cream and sprinkle with chopped parsley.
Serve over rice or Nann bread, if desired.

Makes 6 servings.

Persian Basmati Rice with Lima Bean & Fresh Spring Dill

As part of my heritage I feel like it is my duty to share one of the most favourite people's dishes from my home land with you. Since it is our new year, it's the best time to introduce this dish that is very popular in Iran, and you know what is so unique about? You can served it with either Fish, Chicken or Lamb. Sorry, I can't tell you which one is better or is my favourite because I love them all and I can swear you feel the same once you try it. TRUST ME!!! ;-)

                                                                                                        
Ingredients:

• • 3 cups long-grain basmati rice
  • 2 pounds fresh or 1 pound frozen Lima beans
  • 2 tablespoons sea salt
  • 1/4 cup rose water
  • 1 teaspoon ground saffron
  • 1 cup canola oil or clarified brown butter
  • 1/2 cup yogurt
  • 6 cups fresh dill, finely chopped
  • 5 garlic thinly sliced

Directions:

1. Cook the meat: Preheat oven to 325 degrees.
2. Heat 3 tablespoons oil over medium-high heat in a large Dutch oven. In a small bowl, mix together 2 teaspoons salt, 1/2 teaspoon pepper, turmeric, and flour. Lightly dredge lamb shanks in salt mixture, shaking off excess. Add to Dutch oven and cook lamb on all sides until golden brown. Remove and set aside.
3. Add remaining 3 tablespoons oil to Dutch oven; add onions and garlic; cook, stirring, until soft and translucent. Place saffron and sugar cube in a mortar and add rose water; using a pestle, grind until dissolved. Transfer saffron-rose water mixture to Dutch oven along with honey, orange zest, lime juice, remaining 2 teaspoons salt, remaining 1/2 teaspoon pepper, and advieh; cook, stirring, for 30 seconds.
4. Return lamb shanks to Dutch oven; add 1 cup water and cover. Transfer to oven and bake for 2 hours. Turn lamb shanks and re-cover; continue baking until lamb is tender and falling off the bone, about 1 hour more. Remove from oven and keep warm until ready to serve.
5. Make the rice: Place rice in a large bowl and add enough warm water to cover; drain and repeat process 4 more times. Set rice aside. If using fresh fava beans, shell and remove outer layer of skin; if using frozen, soak in warm water and remove second skin. Set aside.
6. Bring 8 cups water and 2 tablespoons salt to a boil in a large nonstick saucepan. Add rinsed rice, cardamom pods, and 2 tablespoons rose water; let boil, gently stirring to loosen grains of rice that have adhered to the bottom, until rice is soft and has risen to the surface, about 8 minutes. Drain in a large fine mesh sieve and rinse with 2 cups water; reserve saucepan.
7. Place saffron in a mortar and add rose water; using a pestle, grind until dissolved. In a large bowl, mix together 1/2 cup oil and milk, 1 teaspoon saffron-rose water mixture, and 2 1/2 cups drained rice. Spread mixture over the bottom of saucepan, pressing with a spatula to make even. Add fava beans, dill, and chopped green garlic to remaining rice in colander; toss to combine. Using a spatula, gently transfer to saucepan, forming a mound. Sprinkle with remaining saffron-rosewater mixture; cover and cook over medium heat for 10 minutes.
8. Meanwhile, in a small bowl, mix together remaining 1/2 cup oil and 1/2 cup warm water; pour over rice mixture in saucepan. Top with knotted green garlic and season with salt. Wrap the lid of the saucepan with a clean kitchen towel and cover saucepan firmly to prevent steam from escaping. Decrease heat to low and cook for 70 minutes. Remove from heat and place saucepan on rimmed baking sheet lined with a damp kitchen towel; let cool for 10 minutes. Do not uncover.
9. Uncover and remove knotted garlic; set aside. Using a wooden spatula, loosen the crust from the bottom of the saucepan. Place a large platter over the top of the saucepan; invert saucepan to remove rice. Garnish rice with knotted garlic and serve with lamb, yogurt and bitter orange.

Persian Rice Pudding with Saffron, Cinnamon and Pistachio

                                                                                                                                 
Ok, hands down....this is one of THE most TRADITIONAL dessert you can find in Persia. Two words...Smooth and Silky! Did you need any thing else? Didn't think so....
I'm telling you it will never ends with Persians when it comes to food....food, food and more food. We don't take it lightly, in fact we spend a lot of time to prepare any thing in our culinary world. 
By time the food is ready you're ready to go to bed, if the aroma of the dish allows you. Not a chance!


Ingredients:                                                                              

• 6 cups water
• 1 cup rice
• 2 cups sugar
• 1-2 tsp saffron
• 1/4 cup rosewater
• 1/2 cup slivered almonds
• Slivered pistachio for garnish
• Cinammon for garnish

Directions:

In a pot pour in the water and add the rice over medium high heat cook until very soft and tender; (breakable)
when is soft, add the sugar and stir well.

Add the saffron, stir well until it is well incorperated througout the rice.
After, add the rosewater, stir constantly.
Add almonds, stir well.
Cover with lid and let it sit on low heat for 20 minutes.


Decoration Tips::
using a large spoon or ladle, put some in a bowl. Let it cool completely.
you can decorate it with cinnamon( as in picture), slivered pistacios and almonds


Enjoy :-)