Peach, Tomato and Mozzarella Salad

When summer produce is at its peak this simple salad is summer on a plate! I just got a box of 12 peaches at Costco and they are so good, firm but ripe, juicy and so sweet.  Perfect for this salad as each ingredient needs to be at it's best.  I also got some wonderful heirloom tomatoes at the farmers market that taste like a tomato should taste.  I will be making this again real soon as the peaches are ripe and ready.  

Ingredients:
1 tablespoons extra-virgin olive oil *

1/2 tablespoon balsamic vinegar *

1/4 -1/2 teaspoon flaked sea salt, divided

1 heirloom or vine ripe tomatoes, sliced

1 ripe peaches - halved, pitted, and sliced

4 leaves fresh basil, torn

4oz fresh mozzarella, thinly sliced and quartered *

Directions:

1.  Whisk olive oil, balsamic vinegar, and 1 pinch flaked salt together in a bowl until dressing is smooth.

2.  Alternate tomato slices, peach slices and mozzarella slices in layers on a platter.  Sprinkle salt and basil on top. Drizzle dressing over salad and serve.

Serves 2-4

*Instead of the oil and balsamic vineagar dressing, you can use a balsamic glaze.

*You can use burrata instead of fresh mozzarella

Dark Chocolate Cherry Cookies

Concerts on the Square, Madison WI 

I don't do much baking these days but when I do, it's usually these cookies.  I have to have people to share them with because I'm not able to stay out of the cookie jar, they're that good!   Today's my opportunity as we're having a picnic with family and friends.  In the summer every Wednesday evening is an outdoor concert by the Wisconsin Chamber Orchestra held on the lawn of the Wisconsin State Capitol.  It has been called "The Biggest Picnic of Summer."  It's really a sight to see all the families and friends gathering around the Capitol lawn, having a fun summer evening.

I've posted this recipe a long time ago but thought I'd post again as it's really one of my all-time favorite cookies.  The combination of dark chocolate and dried cherries are amazing.  I got this recipe from Cooks Illustrated.  One thing I've learned from making recipes from Cooks illustrated is that if you follow the recipe that they worked very hard to get just right and it will turn out for you too.  Their little tricks like measuring the ingredients, toasting the pecans for more nut flavor, or using cool butter so that the cookies hold their shape and don't spread too thin.  Also the timing on the mixing, one minute here and 30 seconds there, not to add to much air into the batter.  So, if you follow the directions they'll turn out perfect every time.  Crispy, chewy, chocolate and cherry in every bite.  They are worth every calorie!

Ingredients

1 1/4 (6 1/4 oz) cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon  salt
1 1/4 (3 1/2 oz) cups rolled oats, old-fashioned (not instant)
1 cup toasted pecans (4 ounces), chopped (*see note)
1 cup (5 oz) dried tart cherries (chop coarse *I leave them whole)
3/4 cup (4 oz) dark chocolate chips
1 1/2 sticks (12 tablespoons)  butter, softened but still cool 
1 1/2 (10 1/2 oz) cups packed brown sugar
1 large egg
1 teaspoon vanilla extract

Directions
1. Heat oven to 350 degrees.
2. Whisk flour, baking powder, baking soda, and salt in a medium bowl. In a second medium bowl, stir together oats, pecans, cherries, and chocolate.
3. In a standing mixer fitted with the flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of the bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds. With the mixer still running on low, gradually add oat/nut mixture; mix until just incorporated. Give dough final stir with a rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.
4. Roll between palms into balls about 1 1/2 inches in diameter (2 oz); stagger 8 balls on each baking sheet,  flatten slightly spacing them about 2 1/2 inches apart. Bake 12-15 minutes until cookies are light brown. Do not over bake.
5. Cool cookies on baking sheets on wire rack 5 minutes; using a wide metal spatula, transfer cookies to wire rack and cool to room temperature.

Makes about 20 cookies

*  To toast pecans place on cookie sheet and place in oven while preheating.  When the oven reaches 350 pecans are toasted.   Every oven heats up differently so keep a close eye not to burn nuts.  Make sure they are cool before adding to cookie batter!

*  If chopping dried cherries, it works better if you freeze them slightly before. 

                                                                                                       

Lemon Basil Grilled Salmon

I made this for lunch today and I'm so happy right now.  It was so good!  So fresh and bright, summer on a plate.  I got the recipe from the blog, I Wash You Dry.  I'm sure I'll be making this again soon as it was so easy.  While the salmon and corn were on the grill, I made the tomato salad and lunch was ready in less than 30 minutes.   I did make one change, the recipe called for Land O Lakes® Butter with Olive Oil & Sea Salt but I used regular salted butter.  Check out I Wash You Dry for the recipe.  

Orecchiette with Italian Sausage and Spinach

This is a one-pot dinner.  That is if you start out with a large skillet.  The first time I made it I didn't use a big enough skillet and had to dirty another.   There's a lot of spinach that has to fit into the skillet so keep that in mind.  It does cook down fast but you have to have the room so just start out with a big enough skillet and you're good to go. 

I got this recipe from Kent over at Cooking 4 One.  Tonight I'm cooking for two so I doubled and made a few slight changes.  This recipe is so tasty, quick and easy cleanup.  Win, Win & Win!!

INGREDIENTS:

2 tsp olive oil 

6 oz Italian sausage 

2 tbsp shallot, diced

1 large clove garlic, minced 

6 oz orecchiette

1 3/4 cup beef broth

5 oz spinach, washed and roughly chopped 

1/3 cup cream 

14 cup freshly shredded parmesan cheese (plus extra for serving)

1/8 teaspoon red pepper flakes

INSTRUCTIONS:

1. In a large skillet over medium heat, add the olive oil, heat until simmering.  

2. Add the sausage, crumble and brown until almost no pink is left, about 5 mins.

3. Add the shallots and cook for about 3 minutes until softened. 4. Add the garlic and cook until fragrant, approximately 1 minute. 5. Add the orecchiette and stir it into the olive oil and sausage renderings, 

spreading the mixture into an even layer in the pan. 

6. Add the beef broth and bring to a heavy simmer. 

7. Cover and reduce the heat to medium­ low, cooking for approximately 11 mins. until the pasta is nearly done and the liquid is well reduced.

8. Add the spinach and cover for 3 minutes. 

9. Stir in the wilted spinach before adding the cream and the cheese.

10. Stir the cream, cheese, and red pepper flakes to create the sauce.  Remove from the heat.

Serve with extra parmesan cheese. 

Thai Fried Bananas-Crispy Deep Fried Banana Fritters

Thai Fried Bananas

Thai fried bananas is very popular in restaurants and also a yummy street food. When I first read the recipe it sounded interesting and I wanted to replicate this popular street food at home.It is made with Thai bananas and the batter is made with coconut milk and rice flour. The first time I saw these bananas fitters, I thought that it was just like the Kerala pazham pori/ plantain fitters. It looks somewhat similar,but this had a unique taste and favor.It has enticing flavor and taste of sweet banana, coconut milk and fresh grated coconut. The rice flour makes it super crispy.  This is a sure winner if you have sudden guests at home.

You can find Thai banana at any South Asian market. If you cannot find them use any banana with a firm texture to make these fitters. Ripe plantains can also be used. It is a sweet dessert and can be served on its own,but to make it extra special serve it with some vanilla ice cream. Give this recipe a try, you will surely love it.

Cooking time- 15 minutes
Cuisine- Thai

Ingredients
Thai Bananas- 7-8
Rice flour- 2 cup
Baking soda- 1/8 tsp
Coconut milk- 1 cup
water - 1 1/2 cup
(adjust according to consistency you need)
Sugar- 1/2 cup
Fresh grated coconut- 3/4 cup
Sesame seeds- 1 tbs
Oil for frying

Peel the plantain and  then slit it lengthwise. I cut into three pieces lengthwise.
In a large mixing bowl combine rice flour,sugar, a pinch of salt,baking powder ,fresh grated coconut and sesame seeds. Add water and coconut milk and mix into a smooth batter with no lumps. The batter will be thin to begin with but will thicken as it sits.So adjust consistency by adding more water if needed. Let it sit for 10 minutes on the counter.

Put banana slices into the batter. Pick up one slice at a time, make sure it is completely coated with the batter and gently slide into the hot oil.Fry in batches.Flip and fry till both sides are evenly brown.
Drain excess oil using paper towel.Serve on its own or drizzle with honey or with ice cream.

If you like this banana snack, you might also like these snack recipes..
Pazham Pori/Kerala plantain fitters
Pazham Nirachathu/Sweet stuffed plantain
Crab Rangoon
Roti Jala/Net Pancake
Malaysian Chicken curry Puffs

Try this,
Hope you will all enjoy!

Chicken Fry- Kodavu style (Coorg)

Chicken fry Kodavu style (Coorg)

Kodavu Chicken fry is very yummy and easy to make chicken recipe. I love experimenting with chicken and one of my cousins shared this beautiful recipe last week. This delectable chicken fry is from Kodugu or Coorg. Coorg is a picturesque hill station and a dream destination. I had already tried the Coorg pepper pork. It had a unique taste and got me intrigued by this beautiful cuisine. I wanted to try this recipe and glad I tried.
 
The star ingredient in this recipe is kachampuli or Coorg vinegar. Kachampuli is a fruit-based vinegar. It is extracted from ripe fruits of garcinia gummi guttu, a sightly fermented dark syrup. This seems to be one predominant flavor in most Coorg recipe-the sourness from kachampuli. Coorg pepper pork, that I tried earlier also had kachampuli.I have grown up eating curries with kudampuli and the taste is so relatable.

This chicken fry is beautifully balanced with the right combination of earthy spices and surprise sourness and is an extremely delicious chicken fry. The dry roasting the spices will bring out the essential oil and makes it more aromatic and flavorful. The spicy and tangy gravy is well coated on the chicken pieces and each bite will make you crave for more. Whether you choose to have it with steamed rice, curd rice or chapathi, this spicy and tangy chicken fry will give you the feel of an exotic meal. I am sure you will love the change. Try this and let me know how it turned out :)

Ingredients
Chicken - 1 lb
Turmeric powder- 1/3 tsp
Chilly powder- 1 tsp
Oil- 3-4 tbs
Onion- 1 medium
Chilly- 2
Ginger - 1 inch thick
Garlic- 5-6 pods
Curry leaves- a few
Kachampuli- 3/4 - 1 tsp

(or two piece kudampuli )
Coriander leaves- to garnish
Salt to taste

To roast and grind
Coriander- 2 tsp
Cumin - 1/2 tsp
Mustard seeds- 1/2 tsp
Pepper powder- 1/2 tsp
Cloves- 2- 3

Cut chicken into small pieces and marinate it with turmeric, salt and chilly powder.Set aside for half an hour.
Dry roast all the ingredients listed under roast and grind and make it into a fine powder.

Make a course mixture of onion, ginger, garlic and green chilly.

Heat oil in a pan and saute this crushed onion mixture and curry leaves. When it turns golden brown and the marinated chicken and stir fry for three to four minutes or till it changes color.
Add 1/3 cup of water, cover and cook for three to four minutes.

Add kachampuli and salt if needed and cover and cook till the chicken is done.Add the roasted spice powder and fry in low flame till all the water is absorbed and the masala get coated on the chicken pieces. Sprinkle chopped coriander leaves and switch off the flame.
Serve with steamed rice, curd rice, ghee rice or with chapati.

You might also like,
Chettinadu Pepper Chicken
Kerala Chicken Roast
Spicy Almond Chicken
Jamaican Jerk Chicken
Kerala Chicken Fry


Try this,
Hope you will all enjoy!

Meat Ball Curry/Kofta Curry

Meat Ball Curry/Kofta Curry

Today's recipe is a delicious meat ball/ kofta curry which goes well with rice, pulao or naan. If you want to try something different for dinner try this kofta curry. This is a great dish to serve when you have friends over for dinner. Kofta curry is definitely worth a try-juicy and tender meat balls are cooked in a  rich tangy mildly spiced tomato based gravy enriched with aromatic spices.

The first time I tried the kofta curry was in Delhi and it was creamy  rich curry with lots of fresh cream and the meat balls were cooked over charcoal for a smoky flavor. So if you want that authentic flavor try barbecuing the meatballs before adding to the gravy. I wanted to try my own version of kofta curry and added cashew nut paste instead of cream and my family enjoyed for dinner with vegetable pulao and naan .For a richer, creamier texture you can also add cream. You can use minced mutton of beef or even try a vegetarian version of this curry with mashed potatoes,paneer or any other veggies of your choice. The flavors and taste will tickle your taste buds. Give this recipe a try,you will surely love it.

Ingredients
To make the meat balls
Minced meat- 1 lb
Onion- 1 medium
Egg-1
Bread crumbs- 1/2 cup
Ginger garlic paste- 1 tsp
Minced green chili-  1 tsp
Pepper powder- 1/2 tsp
Turmeric powder- 1/4 tsp
Butter- 1 tsp
Salt to taste
Chopped coriander leaves- 3 tbs

For the gravy
Onion-2 medium
Tomato puree- 1 1/2 cup
Tomato paste- 1 tbs
Ginger garlic paste- 1 1/2 tsp
Cashew nuts- 10
Chill powder- 2 tsp
Coriander powder- 1 tsp
Turmeric powder 1/4 tsp
Garam masala- 1 tsp
Meat masala- 1 tbs
Kasuri methi/dry fenugreek leaves- a pinch
Chopped coriander leaves- 3 tbs
Sugar - 1/2 tsp
Butter- 1 tsp
oil
salt to taste

To make the sauce 
Mince onions and keep aside. Soak the cashew nuts for 10 minutes and make a fine paste. Take four to five tomatoes and make a fine puree.
Heat oil in a pan and add the minced onions and saute till golden brown.Add ginger garlic paste and tomato paste and fry till the raw flavor disappears. Add turmeric powder, chilly powder,coriander powder,sugar, salt and after a minute add the cashew paste. Saute this in medium flame for 3-4 minutes and add the tomato puree. Saute for two minutes and add one cup of water. Simmer this medium for 7-8 minutes or till oil separates. Mean while make the meat balls/koftas

To make the kofta 
In a bowl add minced meat, onion, ginger garlic paste, minced chili, pepper powder,salt and turmeric powder and mix well. Add one egg, bread crumbs, one tsp of melted butter and chopped coriander. Mix to form a uniform mixture and make small ball. Heat oil in a pan and fry the meat balls. You can either shallow fry or deep fry. Fry till all sides are slightly brown.

Add this into the simmering gravy. Mix in garam masala and meat masala.Cover and cook for 15 minutes or till the gravy reaches the desired consistency.Add a tsp of butter and garnish with chopped coriander leaves.

You might also like,
Paneer Malai Kofta Curry
Sweet and Sour Meatballs
Shami Kebabs
Tandoori Chicken
Butter Chicken
Country Captain/Mild Chicken Curry with Saffron

Like to try more chicken and meat recipes, check my page- 100 Chicken/Meat Recipes.
Try this,
Hope you will all enjoy!