Wednesday, January 18, 2017

Freezing Rain, Vascular Surgery,

If you wondered where I got to on Tuesday, I totally forgot. Sunday night I slept very badly with the result that Monday I was so tired I could hardly see straight. We still bowled on Monday afternoon quite well in fact, and when we got home I prepared supper then stretched out on my lounger for a bit. Didn't sleep but did kind of doze which allowed me to cope for the rest of the evening although, as I said, I completely forgot to blog.

It's now Tuesday morning and I can't figure out whether the freezing rain, which was forecast, happened or not. The big muddy area beneath our windows looks like a sheet of ice but it could also just be a large puddle. I was supposed to go see my doctor this morning but they changed the appointment to this afternoon by which time I am hoping the roads will be fine even if they are icy, which I can't tell from here.

Tuesday afternoon I had an appointment with my family doctor to review the results of my ultra sound a couple of weeks ago. I had to walk through fairly heavy rain to get there, I was wet and cold. Anyway, it turns out that, as I thought, my legs are not getting sufficient blood into them. Part of my femoral artery, is totally occluded (damn, can't remember which leg now) plus there are lots of other areas which are pretty bad apparently. The upshot of this of course, is another vascular operation sometime in the future.


Having been to an Indian restaurant the other day my thoughts have turned to Indian food.

Fried Tandoori Chicken

For extra-juicy--and flavorful--fried chicken, chef Rupam Bhagat of Dum in San Francisco marinates his meat using the traditional two-step tandoori process: He first lets the chicken sit in a blend of aromatic spices for 12 hours and then folds in yogurt that helps tenderize the meat and caramelize the
crust when it's fried.

6 garlic cloves, chopped
One 3-inch piece of fresh ginger, peeled and chopped
1/3 cup fresh lemon juice
2 Tbs ground coriander
1 1/2 Tbs ground cumin
1 Tbs ground turmeric
2 tsp cayenne
2 Tbs vegetable oil, plus more for frying
Kosher salt
Pepper
6 small chicken thighs
6 small chicken drumsticks
1 1/2 cups full-fat Greek yogurt
1 1/2 cups chickpea flour
Chaat masala, for sprinkling
Small cilantro sprigs and lime wedges, for garnish

1. How to make this recipe

2. In a food processor, puree the garlic with the ginger, lemon juice, coriander, cumin, turmeric, cayenne, the 2 tablespoons of oil, 2 teaspoons of salt and 1 teaspoon of pepper until smooth. Scrape the marinade into a large bowl, add the chicken and turn to coat. Cover and refrigerate for 12 hours.

3. Stir the yogurt into the marinade, re-cover the bowl and refrigerate for 12 more hours.

4. Preheat the oven to 250° and line a rimmed baking sheet with parchment paper. In a shallow bowl, mix the chickpea flour with 1 teaspoon of salt. Remove the chicken from the marinade, letting the excess drip back into the bowl. Dredge the chicken in the flour, then transfer to the prepared baking sheet.

5. In a large, heavy saucepan, heat 1 1/2 inches of oil to 325°. Set a rack over a rimmed baking sheet. Working in batches, fry the chicken until golden brown and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 10 minutes. Transfer to the rack, season with salt and keep warm in the oven while you fry the remaining chicken.

6. Sprinkle the chicken with chaat masala and transfer to a platter. Garnish with cilantro leaves and lime wedges; serve.

Servings: 4

Source: Food & Wine


Have a great day
 

Monday, January 16, 2017

Bulgogi, Pre Chopping, LRT,

Saturday night I made Korean Flank Steak Bulgogi which I posted last year and have cooked a
couple of times. It suddenly hit me in the middle of the night that I didn't have a pear which is what the recipe calls for. So I improvised and used half an apple instead. As it turned out, it was fine. I couldn't taste any difference. So that is useful to know. Looking at this picture, I would never get a job as a food photographer would I?  It really looked so much better than this. The meat is sitting on top of rice which hardly shows.

Some of the recipes I get in my email are a bit stupid. Like the one I read the other day which informed me I could have it on the table in 30 minutes from start to finish. I then proceeded to read it and it called for pre-chopped onion, pre-chopped carrots and such and then called for a rotisserie chicken. How many of us keep pre-chopped vegetables handy and just happen to have a rotisserie chicken as well. I actually tried keeping pre-chopped onion in the freezer once but it didn't work very well - couldn't get what you needed off the frozen lump. I might try it again one of these days and spread it out on a tray to freeze and then put it in a bag. I do have chopped peppers frozen but they are easy to split up. Good for stews and gravies.

Locally we have been complaining about the fact that the city is installing a Light Rail Transit System. Roads have been closed for years and getting anywhere in the city has been dreadful. Still not completed. I also understand that Bombardier, who are making the actual train cars, is not going to be read when we are. This weekend I read that Hamilton is going to be doing the same thing. That is a very big city and I cannot imagine the chaos this will cause there.

I wanted to use up some snow peas and some cauliflower tonight so I found a recipe for Garlicky Cauliflower and Snow Peas. I found something good in a blog called Judy's Kitchen. I left a comment saying I was going to try the recipe and Judy replied with the following: Hi, Jo -- In the interests of saving time and more pots, I now just put everything in one preheated cooking vessel, use less oil, and cook on medium-low to low heat, covered, for about 5 minutes. Leave in pot, covered for another 3 minutes before serving. Of course, if you like your cauliflower crunchy or if your flowerets are very small, your time would be less. Very good sprinkled with Parmesan and crushed thyme. 😊 When I got this email I had already steamed the veg. However, it was very good as was the Bulgogi.

Garlicky Cauliflower and Snap Peas


About 2 cups cauliflowerets
About 1 cup snap peas
1/4 cup extra-virgin olive oil
About 1/3 cup sliced scallions
About 1 Tbsp. minced fresh garlic
Sea salt to taste
Black pepper to taste

Trim cauliflowerets and snap peas; steam for 3 minutes. Set aside to cool. Heat olive oil and scallions over medium heat in large heavy saute pan or fry pan till scallions start to sizzle; lower heat; add garlic, cauliflower and peas and stir for 3-4 minutes, or till veggies are well coated with olive oil and everything is hot. Salt and pepper to taste and serve immediately

Servings: 4

Source: Judy's Kitchen

Have a great day