Posts Tagged ‘Dish Erin’

From Dish Erin:


Because turmeric is underused in American cuisine, is such a bold flavor, and has the potential to temporarily stain your hands and dishes (don’t worry, it’s nothing a good scrubbing and soaking can’t fix), many people can be hesitant of cooking with it. But it’s really nothing to be scared of. This is an alternative to traditional stir fry that is perfect for a turmeric newbie. It’s also a super quick weeknight meal.

Oh, and just in case you needed another reason to try it: Turmeric is kind of a magical spice. It’s linked to lower rates of Alzheimer’s disease, and is thought to aid in preventing certain types of cancers. Tests have also shown that turmeric is an anti-inflammatory, which helps to reduce and treat arthritis, psoriasis, and even may lower cholesterol.


1-2 tablespoons peanut or canola oil

2 boneless skinless chicken breasts or thighs, sliced into 1 inch pieces

1 yellow onion, sliced thin

2 garlic cloves, minced

Shake or two of cayenne pepper

1 heaping tablespoon (or 2) of turmeric

1/2 inch fresh ginger, grated (or you can use 1 teaspoon dried ginger)

2 tablespoons butter

2 tablespoons soy sauce

1/2 cup of chicken stock

1 head of broccolini or broccoli florets

1 cup of mushrooms, sliced thin

Heat oil in a wok or sauté pan. When hot add the chicken and cook for a few minutes until the pink fades.


Add the onion and garlic, stir or shake the pan to coat everything in the oil and cook for a few minutes until the onions are translucent. Make a well in the center and add the ginger.

Add the cayenne and turmeric, and again stir to coat everything in the spices.  The pan will immediately turn an amazing, bright yellow color.

Stir again to coat then add the soy sauce, butter, and chicken stock. Then add the broccoli and mushrooms and allow everything to simmer for just shy of 5 minutes.

Serve over rice.


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From Dish Erin:

photo 1

A few months ago I took a Curries of Asia class at the Brooklyn kitchen, which was fascinating because it completely changed everything I know about curry. In the West curry usually means the yellow powder, which is actually a blend of many spices that includes the curry plant, and it’s often an acquired taste. But in the East, the term “curry” refers to any dish that includes the actual curry plant in it, and is used similarly to how we use the terms “soup” and “stew” in the West. It’s completely subjective to the region, the ingredients available, and the cook that’s preparing it. There are literally billions of types of curries. One of the most interesting ones to me was Japanese curry because it’s still spicy but it has a bit of sweetness from an unexpected and secret ingredient.

You’ll need to make a roux for this dish, which is a fancy word for a mixture of flour and butter that is used as a thickening agent. This roux naturally has an Asian influence with tonkatsu sauce, which is halfway between a Japanese ketchup and oyster sauce. You can find it at most Asian grocery stores, but if you can’t find it, use oyster sauce instead. Garam masala is similar to curry powder, and available at most Asian and Indian grocery stores. If you can’t find it, you can use curry powder instead.

For the roux:

3 tbs butter
1/4 cup flour
2 tbs garam masala or curry powder
1/2 tsp cayenne
1 tbs ketchup
1 tbs tonkatsu or oyster
Make the roux first:


Melt butter on low heat, stir in flour and curry powder until a thick paste, add cayenne, black pepper, ketchup and tonkatsu, cook until crumbly (will look like a dry paste), remove from heat. Set aside. (This roux can be used immediately, kept in the fridge for 3-4 days, or in the freezer for up to 3 months.)

For the curry:
2 tbs oil vegetable or peanut oil
2 large onions sliced thin
1 package extra firm tofu cubed
3 carrots cubed
enough water to cover veggies
2 large Yukon gold potatoes, cubed
1 Fuji apple micro planed
1 pack white beech mushrooms
1 Japanese eggplant, diced
2 tsp kosher salt
1 tsp garam masala
2 cups chicken stock
1/2 cup frozen peas


Sauté onions in oil until caramelized. Add carrots and stir to coat, then water and bring to a boil.

add curry mushroom

Lower heat and add potatoes, apple, mushroom, eggplant, salt, tofu and garam masala. Stir to incorporate.

photo 3

Whisk 1 cup chicken stock into roux to reconstitute it and pour into the curry pot. Stir until mixed in thoroughly and cover.

Simmer until potatoes are tender, about 30 min. About 5 minutes before removing from heat, add peas, stir and cook for another 5 minutes.

Serve over jasmine rice.

photo 4

Note: the longer this cooks, the more fragrant it becomes, so you can absolutely cook it really low for 1-2 hours in a slow cooker.

photo 2

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Shrimp Scampi

From Dish Erin:

To me there’s nothing better than an easy, healthy, delicious weeknight meal. And minus the pot you need to cook the pasta, this is pretty close to a one-pot dish. I tend to have almost every ingredient I need for this dish on hand at all times, so I’ll usually just stop on my way home from work and grab the shrimp and it’s basically done in 30 min. This classic dish lends itself to personal interpretation. Shallots and tomato paste are not standard, but I really like them in this dish. Some people like scallions, too. I also think peas would be delicious. But then again, I put peas in everything, so maybe that’s just me.

(Hopefully you won’t need to scold your puppy halfway through the cooking process for trying to steal the butter.)

1/4 cup olive oil
1 lb peeled and deveined large shrimp
4 large garlic cloves, minced roughly
1 shallot, sliced very thinly
1/2 teaspoon dried hot red-pepper flakes
1/2 cup dry white wine
Salt & pepper to taste
3-4 tablespoons unsalted butter
1 tablespoon tomato paste (optional)
Juice of 1/2 a lemon
5-10 cherry tomatoes, diced
3/4 lb capellini or linguine
1/2 cup chopped fresh flat-leaf parsley

Bring a 6- to 8-quart pot of salted water to a boil.

Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, (about 2-3 min depending on size). Then transfer with a slotted spoon to a large bowl.

Add garlic and shallot to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, then add tomato paste, cherry tomatoes, lemon juice, and wine and simmer until alcohol burns off and everything is incorporated, about 5 min. Add shrimp back to pan. Remove skillet from heat.

Cook pasta in boiling water until just tender, about 8 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in the sauté pan, adding a few tablespoons of the pasta water.

Top with extra parsley and parmesan cheese.

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From Dish Erin:

Full disclosure: I completely forgot to do my SLD this past month. So what you’re getting here is a sneak, last minute peek into what my kitchen looks like between the months of July-Sept, when I pretty much tailor all my meals around my beloved Jersey tomato. It’s peak season for tomatoes right now–they’re so juicy and fresh that just a few dices in some olive oil are delicious enough to become a ‘sauce’ for pasta, no hours of simmering or cans needed. Summer pastas and pretty much my go-to and this is a perfect example of what I will whip up on a weeknight.

Note: The night before I had roasted a chicken, and had quite a bit leftover. You can used leftover cooked chicken, or just saute a chicken breast in a pan until cooked through. I promise I’ll get it together next month, dear readers.

2 cups whole wheat penne
2 tablespoons of olive oil
1 yellow onion, sliced thin
2-3 cloves garlic, minced roughly
A few shakes of red pepper flakes
1 whole Jersey tomato, diced
1 tablespoon tomato paste
1/4 cup white wine
1 teaspoon oregano
About one cooked chicken breast, diced into cubes
4-5 kale leaves, chopped roughly
salt & pepper
A few basil leaves, chopped julienne
Parmesan cheese

Saute onions in a medium sauce pan with olive oil until translucent. Add garlic, red pepper, and tomatoes and simmer for about 5 minutes.

While the sauce is simmering, start to cook the penne according to package directions.

Make a well in the tomatoes and add the tomato paste, oregano, and stir to incorporate into sauce. Add white wine, and stir again. Add chicken & kale, season with salt & pepper and cover to simmer for about 4-5 minutes. Remove lid, mix in basil, taste and add more salt & pepper if need be.

Serve in bowls over penne and a generous amount of Parmesan cheese.

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From Dish Erin:

I had the opportunity to go to Istanbul recently, an item on the bucket list I’ve been wanting to check off for a long time. Yes, it’s rich with history, yes it’s exotic, yes I had a blast. But most of all, I ate my way through the capital of the former Ottoman Empire. And it was delicious. One of our favorite dishes was Iskender Kebab, aka lamb kebab with savory yogurt sauce, spicy tomato sauce and unctuous pieces of toasted pita bread. It’s spicy, savory, and full of texture and though I ate it about 10 times in 5 days, the moment I got back to the states I tried to recreate it in my American kitchen. Fun fact: the name of the dish comes from Alexander the Great, whom the Persians called “Iskender.”

The actual Iskender Kebab is made on a spit and slow roasted for 2 full days, so I took a necessary shortcut and grilled it instead.

1 yellow onion
1/4 cup fresh lemon juice
1/4 cup olive oil + 1 tablespoon
2 cloves garlic
Blend of spices: paprika, cumin, ground coriander, a touch of cinnamon and turmeric (optional)
3/4-1 lb top round lamb cut into 1 inch cubes
1 cup Greek-style natural yogurt
2 garlic cloves, crushed
Salt & freshly ground pepper
2 tsp sweet paprika
1/4 tsp chili powder
1 can of tomato sauce
2 tablespoons water or chicken stock
1 baguette sliced into 1 inch cubes
2 long fresh green chillies

Puree the onion, 1/4 cup lemon juice, 2 tablespoons of oil and spice mixture in a food processor. In a bowl, pour over lamb and toss to coat. Cover with plastic wrap. Place in the fridge for 2 hours to marinate.

Combine the yogurt and half the garlic, another tablespoon of lemon juice, and a touch of S&P in a small bowl. Cover and place in the fridge.

Heat the remaining oil in a medium saucepan over low heat. Add the remaining garlic and cook, stirring, for 1 minute or until soft. Add the paprika and chilli and cook for 30 seconds or until aromatic. Add the tomato sauce and water and simmer, stirring occasionally, for 20 minutes or until the sauce thickens. Season with salt & pepper to taste.

Preheat the oven to 350 degrees. Place pieces of bread in a bowl and pour a little olive oil over, then season with salt & pepper. Toss to coat. Place on a pan and bake until crispy on outside, but soft in the middle, about 6-7 minutes.

Remove the lamb from the marinade and season with salt and pepper. Thread the lamb onto 4 skewers.

Preheat a barbecue or large grill pan on high. Add the lamb and cook, turning occasionally, for 10 minutes or until golden and cooked through. Transfer to a plate and cover with foil to keep warm. When the lamb is about halfway done add the 2 large chilis to the pan and roast, turning every few minutes, until tender when pierced with a fork.

Divide the bread and chillies evenly among serving plates. Remove lamb from skewers and place on top of bread. Dress with even amounts of yogurt and spicy tomato sauce.

Afiyet olsun! (Bon Appetit!)

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From Dish Erin:

I have a thing against raisins. I once started a war on my Facebook page when I stated as much and I was backed, passionately, by follow raisin haters and conversely, mocked and called all sorts of bad things, including a socialist. Or maybe that was my post about Obama not being a Muslim? I digress. I realized then that the raisin is a very polarizing dried fruit.

The raisin does have a less anger-inducing cousin, the craisin, or dried cranberries. I find the craisin to be mildly tolerable in oatmeal, otherwise unappealing and roughly in the same category as those evil wrinkly little buggers, raisins. So you can imagine my chagrin when my husband accidentally came home with an industrial size bag of craisins instead of the fresh cranberries I’d requested. I’ve been staring at this bag in my pantry for months when it dawned on me that if it didn’t hate them in oatmeal, maybe I could make an oatmeal cookie, fill it with lots of chocolate, and they might actually be enjoyable.

And wow. They were way more than enjoyable. I didn’t even pick out the craisins. In fact, they were so awesome that my coworkers ate the entire tupperware container of them for breakfast and requested that I make more the next day.

1 cup whole wheat flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
Zest of 1/2 orange
3 cups quick or old-fashioned oats
1/3 cup unsweetened coconut flakes (optional)
1 cup white chocolate chips
1 1/2 cups dried cranberries
Preheat oven to 350° F.

Combine, flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in a stand mixer (or in a large bowl with a electric hand mixer). Gradually beat in flour mixture. Stir in oats, cranberries, coconut, and white chocolate chips. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 10-12 minutes. Cool on baking sheets for 1 – 2 minutes; remove to wire racks to cool completely.

Serve with milk, duh.

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From Dish Erin:

One of the first dishes I ever truly appreciated as a kid was chicken courdon bleu. Don’t get me wrong, I liked many things (hot dogs, kraft mac-n-cheese, beets[?!]) but I remember getting really excited when my mom would make chicken cordon bleu because though it was so simple (ham, cheese, chicken), the presentation of it ‘wowed’ me. It was my first gastronomic a-ha moment. For some reason the fact that the highlight of the dish was inside the chicken was totally exotic to me. What can I say? I’m generally pleased when my meal contains a surprise. There was one time where my Dad made a meatloaf with a hardboiled egg inside it (apparently this is a real thing, corroborated by one Nigella Lawson) and that was not a good surprise. Though it captured my imagination from a technical perspective, it did not stand up to my beloved cordon bleu. Also, it was kind of gross.

Fast forward to present day, I love a good stuffed chicken. And this is my take on chicken stuffed with cheese and ham.

Also, if you’re feeling a little too skinny, like you need to put on a few lbs for the winter, this is a great recipe for you.

You’ll need:

2 boneless, skinless chicken breasts

For the filling:
2-3 slices bacon or pancetta, diced
1 heaping handful of baby spinach
1 clove garlic, minced
1/4 cup ricotta cheese
Salt & Freshly ground pepper

For the sauce:
1/2 cup white wine
1 tablespoon dijon mustard
chopped fresh tarragon

In a deep saucepan, heat diced bacon over medium heat until cooked through/on its way to crispy.

While the bacon is cooking, place each chicken breast between plastic wrap, and pound to an even 1/4-inch thickness with a meat-pounder.

Add spinach and garlic to the pan and stir to coat with bacon grease until spinach is wilted and garlic is fragrant. At this point you will be thinking, “Damn, this smells delicious.”

Remove everything from pan and place in a small bowl. You can keep the flame on because you’re going to put the chicken back in there in just a moment. In the small bowl with the spinach, garlic, and bacon, add the ricotta cheese and black pepper. Stir to incorporate well and put a heaping tablespoon of that cheesy delight mixture in the center of each chicken breast. Fold the bottom edge of each breast over the stuffing, fold in the sides, and roll forward until completely wrapped, to form a tight rolled package. Secure each flap with a toothpick. Season the chicken all over with salt and pepper, to taste.

Place chicken rolls back into heated pan and cook, covered, for about 4 minutes. Flip to other side (gently) with tongs and cook another 4 minutes or so, covered.

Add the white wine, juice of one lemon, mustard and tarragon to the pan, stir to combine and cook another 2 minutes until the wine has rendered, the sauce has fully mixed and is beginning to thicken just slightly.

Serve over mashed potatoes (I made half mashed potatoes half mashed carrots to spice it up) and use the extra sauce as a gravy.

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