An Ode To Coffee

This should so be my motto!

So a friend of mine reminded me that today is National Coffee Day so in honor of that, today's post is going to be all about coffee. If you know me, you know that I love nothing more than a hot (or cold) cup of joe at anytime of the day or night. My Keurig Platinum Brewer gets used constantly and coffee runs through my veins rather than blood like most people. Locally I have my favorite coffee shop, Coffee Crossing which I rarely get a chance to visit anymore. The great thing about coffee? There are so many different kinds, so many different flavors, so many variations of what you can do with it! I adore coffee. Yesterday I bought my mom her favorite seasonal creamer Pumpkin Pie Spice with these mini pumpkin pie cupcakes. She was so excited since she'd been waiting all year for them to finally release the holiday flavors. me on the other hand, have never been too fond of flavored coffee or most flavored creamers (I stay away from Hazelnut, Coconut Creame, etc.) but if you hand me any kind that has caramel or chocolate in the name, I'm so down for it.

So normally, everyday when I wake up, I make myself a cup of Dark Magic by Green Mountain Coffee with White Chocolate Mocha creamer by International Delight. The fiance and I disagree on the creamer, he prefers Italian Sweet Cream, but not the delicious bold flavor of Dark Magic. We went to the Netherlands and France in 2008 and boy do we as Americans need a lesson in coffee. A normal cup of coffee there is like espresso to us here in the states. Super bold, super dark coffee with one packet of sugar. I remember getting this one cup of coffee in Amsterdam called a "White Coffee" and it was the best I have ever tasted. Best way to re-create it at home is with my favorite creamer, the White Chocolate Mocha. I would love to go back and just have that coffee one more time...

Chicken Mahkiani - For Real

I have made this meal so often that I don't even have to reference my original recipe anymore so I'm going to wing this. Here is what you'll need:

Ingredients for the Marinade
1.5 lbs. Chicken, boneless, skinless and cleaned and cut into small cubes. I usually buy chicken tenderloins and use poultry shears to snip them down to about 1"

1-2 tablespoon. chile paste - it depends on how spicy you want it.
1 teaspoon ground cumin (or toast 1 1/2 teaspoons whole cumin in a small frying pan for about 3 minutes then grind with a mortar and pestle)
3 tablespoon lemon juice
2 tablespoon chopped fresh cilantro
2 teaspoons garlic
1/2 cup plain Greek yogurt (You want a thick yogurt, not the watery kind)
1-2 teaspoons Garam Masala
Combine all of the marinade ingredients with your chicken cubes. Be sure that your chicken is well covered with the marinade, cover and allow to refrigerate at least 2 hours up to 24 hours.

Chicken Marinade

Now we can start on the sauce:

Ingredients for the sauce

2 8oz. cans plain tomato sauce (Not pasta sauce)

1 can tomato paste (You're only going to use about half of it.)

2 sticks unsalted butter or ghee (clarified butter) <--- I'll also post a walk through on how to make ghee

2 cups + heavy cream

Make sure it's smooth!

In a large sauce pan (I use a 4 qt. size) put all of your tomato sauce and about half of the tomato paste and combine so it isn't chunky at all from the tomato paste. Allow to simmer on medium low heat for about 20 minutes, stirring so it doesn't stick and become chunky. Add your butter and allow it to slowly melt into the tomato mixture.
Once the butter melts, slowly stir to combine and the mixture is smooth. It shouldn't separate  just make sure to mix it well. Allow to simmer for another 20 minutes, stirring frequently. Slowly add the heavy cream, stirring to combine as you add it. Simmer it until it starts to thicken. Now we can move on to the chicken. There are a few different ways we can cook the chicken, depending on how much time you have.
1. Throw it straight into the sauce, scraping the rest of the marinade into it too, and cook over medium heat, stirring frequently for 30 minutes.
2. Skewer it and bake for grill the chicken until cooked and add to the sauce, again scraping what is left of the marinade into the sauce.
3. Using a medium size skillet, place chicken pieces in a single layer, not touching and sear on all sides then add to the sauce along with the rest of the marinade in the bowl.

Once you add the chicken, allow to cook in the sauce for 30-40 minutes, stirring so the sauce doesn't seperate. Viola! You have successfully made Murgh Mahkiani.

Murgh Mahkiani with Basmati Rice

I have included 2 links that teach you how to make basmati rice and naan. I love these recipes because they are so easy to follow.

Homemade Naan from Aarti's recipe on the Food Network

Naan - Aarti Sequeira
Simple Basmati Rice - Aarti Sequeira
And whatever you do, DO NOT cook Basmati rice in a rice cooker. It makes it all sticky and yucky...just don't even try it. I did and it was the biggest mistake ever.

Not-so-Mahkiani

Last night I had every intention of making one of my favorite Indian dishes, Chicken Mahkiani, complimented with Naan (Indian flatbread that is literally to die for if it's made correctly) and Saffron infused Basmati rice. Clearly, it didn't happen. Our air went out and my wonderful fiance told me not to worry about making it. Our apartment is on the third floor so if our air goes out, it gets insufferably hot, to the point my kitchen gets to be like a million degrees and I get super grumpy and start making mistakes. The thing about Indian food is precision or you don't get the color and texture you should. It can be very time consuming as well so the last thing you want to do is mess up. So since I didn't get to make murgh makhani I decided I would talk about Indian spices. There are a few key spices that you will need if you ever choose to make Indian food. Seeing as my fiance loves, and I mean LOVES, Indian, I keep most of these spices on hand.

An Indian Spice Market

1. Garam Masala - This goes in literally EVERY Indian dish out there, except for maybe Naan. I make my own, after doing a lot of research and reading but it does tend to take a while just like everything in Indian cooking. It is a blend of spices, almost like Herbs de Provence in French cooking, or that Poultry Blend you've seen your mom use when she's making chicken. Here is an easy way to get a delicious Garam blend from one of my favorite stores ever: The Spice House - Garam Masala They carry it pre-ground or you can grind it yourself.
2. Cardamom - It comes three different ways, with three very distinct flavors. White, Green and Black. I keep all three in my kitchen. You can also use it in cookies and cakes. I use all three often, but in reality, you probably only need one. Keep in mind though that white cardamom kinda disappears into your food and if you bite into the pod, that's all you'll taste for a good minute. This is the third most expensive spice in the world, following only behind raw vanilla and saffron, which we talk about later in this post. The Spice House - Cardamom
3. Cayenne Pepper - If you have ever eaten Indian then you know that most dishes are pretty spicy, curry this and curried that, so there are a few different peppers to keep on hand. This one is a biggy. Most people keep Cayenne in their spice racks due to the fact that it's very versatile and is used in many cuisines around the world to add that little kick of spice. The Spice House - Cayenne Pepper
4. Coriander - It kinda has a citrus taste to it, and I have found that a lot of recipes call for coriander in the marinade. You can use this to substitute lemon juice to a point. I also use a lot of coriander in curry dishes, so I think it makes the list, although it is not necessarily a must have. This is another spice that is commonly used in cookies and breads. Fun Fact: Coriander comes from the same plant as Cilantro which mean that this plant produces a spice and an herb.The Spice House - Coriander
5. Cilantro - Ok, so this is not a spice, it's an herb but still I have found that this is one of those things you really need to have on hand. I always use fresh Cilantro, but you can buy it dried just in case you can't make it to the store and you really want some curry lamb. Again, this is mostly used in marinades and adds a nice pop of color. If you choose to keep dried Cilantro on hand, keep in mind you will have to use more since herbs lose some of their flavor when dried. It is the world's most commonly used herb and is used worldwide for many many dishes. The Spice House - Dried Cilantro
6. Cumin - This is an absolute must have for Indian cooking or any kind of curry. It is the one I run out of most frequently to the point I buy it in bulk from a local Indian market. I have whole cumin as well as ground in my vast collection of spices and I do recommend having both but you only really need ground cumin if you aren't into grinding spices yourself. The Spice House - Cumin
7. Curry Powder - Now this one gets a little complicated. There are many different kinds of curry powder based on what you are making. Do you want hot curry? Then you should look for Madras Curry Powder. Want a lighter, almost sweeter flavor? Look for a sweet curry powder. This goes back to Garam Masala. it is a blend of spices used frequently in Indian and Thai food and you should keep your favorite on hand. I keep 4 different kinds of curry powder in my pantry, but the one I use most often is the common kind you can find at nearly every grocer I was corrected on this by the lovely and annoyingly right all the time future sis-in-law, you can find it at SOME grocery stores; red curry powder. This is one spice that is completely preference. I am going to include a link, it's for the Spice House's box set of curry. Curry Lover's Box Set - It also includes the Garam Masala and Tandoori spices (which is it's own post in and of itself.) and this is the other curry they carry which includes Saffron and has a delicious rich flavor Maharajah Style Curry Powder 
8. Saffron - Yes, one of the most expensive spices out there, but essential to the Indian Kitchen. Saffron only blooms during one week every year and it takes almost 75,000 flowers to make one pound of saffron. The great thing about saffron, a little goes a long way. My beautiful future Mother-In-Law had the opportunity to go to Egypt and brought me home saffron so I'm stocked up for a little while. Saffron has a heavenly aroma and a flavor you simply cannot substitute. The Spice House - Saffron
9. Turmeric - Part of the Ginger family, it used a lot for color as well as flavor. Turmeric can replace the golden color with which saffron graces foods, but not saffron's distinctive flavor. it has an almost musty flavor is works well in a lot of Indian foods. The Spice House - Turmeric
10. Ginger - Yes, you need to keep ginger on hand. It is used all the time in a lot of Asian cuisine. I keep Ginger powder and fresh ginger root in my fridge at all times. I have also found that you can buy ginger paste which works great if you are short on time and simply don't have the time to pull out your micro-plane grater and do it yourself. The Spice House - Ground and Whole Dried Ginger]
11. Garlic - It seems like no matter what kind cuisine you cook, garlic always pops up. Indian cooking uses a lot of garlic. I typically use jarred minced garlic that you just buy at the super market but I keep Garlic powder on hand as well just in case I want a faint garlic flavor or if I don't want to bite into tiny chucks of garlic. You can also use dried minced garlic, but I prefer the kind in a jar. it has a stronger flavor and you can use the oil stuff in the jar for a little added oomph. Minced Garlic
12. Ginger-Garlic Paste - Now this stuff is hard to find. I found it by an off chance at my local Indian Grocery store and you can find it online. it just makes certain recipes easier. it is not necessary but it is useful. Ginger Garlic Paste
13. Crushed Red Pepper Flakes - Another key ingredient to add that heat we all have learned to love. Whether you put it on your pizza like my future hubby, or you use it for cooking, we all probably have some stuck in our pantry. The Spice House - Crushed Red Pepper



Garam Masala

14. Red Chile Paste - I have found this in my local Kroger in the Asian food section. Weird, I know, but that's where I found it. It is used to add heat and to add color. Any kind of red chile paste will work, you can find tubes of it at Wal*Mart in the refrigerated produce section, Just look for the "Red Chile" in a tube.

This is really all I can think of right now. These are the main things I have found that you need in order to cook that delicious Indian food you devour at the buffets. There are some others but they aren't necessary. I keep Chile de Arbol, Fenugreek Seeds and Powder, Amchoor Powder, and Fennel on hand but they aren't used as frequently.

Shameless Self Promotion

Ok, this is not food related in any way shape or form except that it's my brother's blog. He has always supported me in everything I have ever done so of course I have to tell you about him. He lives across the country from me now, and when I say brother, I really mean Brother from another Mother. We met in middle school and somehow got confused as siblings and it just stuck. He is a huge part of my life, we talk nearly everyday. We share a love of bacon and cooking so you will see guest posts from him at different times no doubt. Now to create the perfect loaded bacon with extra bacon recipe before his birthday this year. ;)

Check out his blog, comment and tell him I sent you. :D

So everyone is aware, his blog is meant for mature adults only!
(Momma, this means you will not like it and you probably shouldn't read it.)

Shameless Self Promotion

Image Borrowed from:  http://www.chicagonow.com/katalin-fitness-health-driven/2012/03/why-bacon-is-bad-for-you/

Tonight I plan on cooking Chicken Mahkiani with Naan and Saffron Rice. Check back for pictures and the recipe!


EDIT: I will not be cooking dinner tonight because our A/C went out. It's crazy hot and I can't handle it being over 100* in my kitchen :(

French Onion Soup

So last night I tried my hand at making French Onion Soup. I will tell you right now, it is not as simple as tossing some onions in broth and done. And any recipe that says it will take an hour or so LIES. In order to get the right taste, you need to slowly cook your onions until they carmelize, which took me about 2 hours on medium heat. Sadly, I forgot to take pictures of all the steps but I did get a few.... Now to find the camera cord.

The Finished Product

Here is my fool-proof French Onion Soup Recipe:

Ingredients

·         1/2 cup unsalted butter

·         4 onions, thinly sliced

·         2 garlic cloves, chopped

·         2 bay leaves

·         3 fresh thyme sprigs - 1 chopped

·         Kosher salt and freshly ground black pepper

·         1 cup red wine, about 1/2 bottle (I also use white wine - the entire bottle, for a milder taste)

·         3 heaping tablespoons all-purpose flour

·         2 quarts beef broth (About 2 packages)

·         1 baguette, sliced

·         1/2 pound grated Gruyere or Swiss

                                                                                                                            

Directions

Bay Leaves, Thyme, Garlic and Butter

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 2 hours. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 30 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 40 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Toast the baguette slices until lightly crispy. Don't put it on a baking sheet yet, you want the entire thing to be crispy so it doesn't turn into mush in your soup. Now arrange the slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes. Ladle the soup in bowls and float several of the Gruyere croutons on top.

Before the Gruyere crouton

Ready to Eat!

Traditional method: Ladle the soup into OVEN SAFE bowls or those cool single serve soup crocks, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.




Now, I served the soup with some grilled Swiss Cheese sandwiches on some crispy chiabatta but the soup can stand by itself, just make sure to make extra croutons!

My love of all things food...

I love food. It doesn't matter what kind of food it is, I love it. (Well, there are a few things I simply won't eat, but that will come later) I love Indian, Thai, good ol' fashioned homestyle cookin', Japanese, Mexican, Spanish (Yes, there is a difference.). What I love more, is learning how to cook those dishes at home. My fiance works second shift so we keep weird hours. Dinner at 1 am, lunch at 8pm, breakfast at 2pm... weird hours... so we aren't able to go to some of our favorite places to eat unless we luck out and he isn't working the weekend. Yesterday was my bridal shower and I got so many cool kitchen gadgets that I thought I would go ahead and start a food blog. I plan on sharing recipes, tips and tricks I've learned and just talk about food!

Beef and Bacon Stuffed Green Pepper