A Passage to India

My friend, John and I went out on Sunday to catch up and eat good food. We went to a place on 8th street called "Little Nepal" and it was pretty good. I ordered a kick-ass super-spicy dish called Lamb Madras. I always order lamb if it's on the menu and it's a bonus if I can get it spicy. Indian spicy is how I ordered it. Oh yeah.

Well, I brought half of it home and stuck it in the fridge. Last night I ate half of that and tonight I thought I'd pull a little "Iron Leftover-Chef" and think of something creative to make with the other half of my Indian dish.

Have you every heard of roti? It's a type of Indian bread and you can stuff it if you'd like. In fact that's really the only way I've eaten roti. Tonight I made my own version. I don't have a Tandori oven. Actually I was told the other night by the Indian guy that waited on us that you'd need about $8,000 to get a really good Tandori oven. Then he went on how it had to pass the inspection, electrical specs...blah, blah, blah... I improvised using my grill pan set on high heat (and then lowered later).

Here is my version of roti using some pizza dough that my friend, Carmen was gracious enough to let me have. We made pizzas on Saturday when I took the new Jetta up to Highlands Ranch.

Lamb Madras Roti

1/2 cup give or take Lamb Madras leftovers with some basmati rice (or any good Indian curry, vindaloo, masala, etc.)
4 oz. raw pizza dough or about the size of a tennis ball (bread dough, refrigerated biscuits in the can that scare the bejeezus out of you when you pop them open, etc. - you can use wheat bread dough)
2-1/4" slices fresh mozzarella cheese (I added this because I love cheese)

Preheat your grill pan over medium high to high heat. You want it to be fairly hot so you can "sear" the dough and make it kind of crunchy. Remember, think Tandori oven. Think of naan. Yum...naaaan...

Mix the rice and Lamb Madras (cut any large pieces of lamb into smaller bits) in a small bowl and set aside. Take the dough and flatten it out into an oblong shape. You can roll it out on a board dusted with some flour if you'd like. I didn't because I wanted the dough to pinch close.

Tear up one slice of the fresh mozzarella and place on one end of the dough and spoon the leftovers on top and spread out but not all the way to the edges. Place the other broken up piece of cheese on top.

Fold the other half of the dough over and pinch the edges all around to get a good seal. Be careful not to put holes into your raw roti. If you do just pinch. You may have to force the air out and flatten the roti a bit.

Put the roti in your hot grill pan and turn over when you have a nice brown and crunchy dough. Turn down the heat to medium and cover it with a lid (domed if you have it) and cook for about 3-5 minutes. Be sure not to burn it. Flip over and cook again for another 3-5 minutes. The roti should be nicely browned and not doughy.

Wow, this was really good. The Lamb Madras was pretty hot and it tasted so good in this bread with the melted fresh cheese. This really would be great with any type of "gravy" Indian dish. You could make little mini rotis if you were up to it. Maybe I'll have to do that in the future and post that method.

Next time you bring home Indian food give this a try! You won't be disappointed! Lamstina, until next time!

Eggies! It's Not Rocket Science!

So, I was at "the Walmart" tonight looking for a jug of foaming soap for my soap dispensers at home. To no avail I was not able to find the damned soap but I did find this little gadget. The thing with not having cable or antenna attached to our television is that we don't get those infomercials. Most people can live without them, but to tell you truth, I love em'!

Why just this very day I boiled up some eggs and they were so hard to peel that I practically shredded them up trying to get the shell off. So, I saw these little doohickies and thought I'd give them a try.

After looking at the actual infomercial on the Internet I got the gist of what they were trying to sell. Convenient hard boiled eggs that you can season before you cook and you don't have to worry about those messy shells. Easy enough. Looking at the package the design seemed like it could deliver what it said.

Well, I also looked on YouTube and saw some "consumer reviews" of the Eggies and I'm sad to say that most were not good. They complained that the egg would ooze out while they cooked, that they looked really funky shaped, etc. Well, I was going to try making some whenever I had a hankering for more hard cooked eggs, but I couldn't resist. I mean, how hard could this be?

I looked at the the construction of the cups and there were little seals that appeared that they would keep egg matter from seeping out into the boiling water. That was a huge complaint. Another complaint was that the eggs got stuck in the cups. Um...the directions specifically say to spray cooking spray or oil onto a paper towel and coat each cup bottom and top with an even coat. Not too complicated.

So the most difficult thing I thought was to crack that egg into that little hole where the lid screwed in. I did spill some of the white on the first cup and I was leery that the yolk would bust, but the raw egg slipped in well. I was sure to screw the ring in the middle quite firmly, and same with the lid. Then I slipped them into my pan of hot water that was already sitting over a flame.

These eggs do take a long time to cook in comparison to the normal way I boil eggs. If I want soft I time 3 minutes from the the time they boil, but in these little Eggies it takes a bit longer. Really, these are just egg coddlers and I've been looking for some of these. I brought the Eggies to a boil and actually popped a lid on top. It didn't seem to hurt the cups at all.

So, one egg I plucked out early (10 minutes) and it was nice and soft, but I could have taken it out sooner I think. Less time for true coddled eggs. Some people eek out over soft whites, but I love them. The other egg I boiled 15 minutes and the yolk was still a bit soft, but I could have just let it hang out in the hot water after I shut the flame off and I'm sure it would have finished nicely with the residual heat.

I don't know what the big fuss was. I think people just slap these things together without really understanding that they need to secure the thing together quite tightly. Plus they fill them way too much if they are using the egg substitute that comes in a carton. I'll have to try that some other time, however what would be the reason for that?? There's no shell you're trying to avoid.

So all in all I was quite successful and with a little more testing with cooking times I could be enjoying my eggs any softness/hardness I so choose. The only thing that throws me off is the shape. It's like a giant bonbon, or something rubbery some flat chested girl would try to stuff into her bra, or a scoop of mashed potatoes the lunch lady slapped on your tray in high school, but you know what? I don't really care because it beats the poor egg I attempted to peel this morning that looked like it had wobbled onto a landmine.

If you have some time to kill and you love "AS SEEN ON TV" crap like me, give these bad boys a try. They are fun for kids I think and remember, you don't have to have a PhD to use these! They are about ten bucks for six and a egg separator. I'm donating the separator, and I may donate the actual Eggies once the novelty wears off...or who knows...these may be as crucial in my kitchen as my trusty All-Clad...

Get out your kosher salt and your pepper grinder and enjoy an Incredible Edible Egg!

Operation Clean Freezer: Fried Ravioli: Round 2

My friend, Mindy (by the way, forgot to tell you that your new tattoos ROCK!) asked me about my past fried ravioli technique and wanted to know if it had to be the fresh type pasta. I would have to say yes it does, but you don't have to use the refrigerated or thawed kind as I did in the previous post last year. I did a test tonight on cooking up some frozen ravioli that I had hibernating in the freezer. It was a package of Portobello ravioli with two cheeses that I bought from Costco.

Look closely and you can see the frost on the inside of the package. That is one of the downfalls of being "single" and shopping at a bulk place. Too much food and it ends up drying out and mummifying in the freezer, but no worries. Frying covers up many sins and makes loads of things taste yummy regardless of condition.

Deep Fried Frozen Ravioli

Frozen jumbo ravioli, any flavor your wee heart desires (you can use small ones too if you'd like, just be sure you don't burn)
Oil for frying

Heat up enough oil in a pan with a thermometer or use a fancy pants submersion deep fryer that keeps a constant temperature and has a basket that lifts out. I have both but I'm only frying for just me. I don't pull out the big guns unless I have an Army to feed mounds of fried stuff to (I have made massive amounts of Lumpia that I did indeed feed to an Army and will post that sometime soon). Heat the oil (whatever the amount) to around 350° F. Be careful not to get it too hot as you want to heat the frozen middles without making the outside look like Kingsford charcoal briquettes.

Once the oil comes to temperature fry frozen ravioli in small batches using a slotted spoon to place into the hot oil. BE VERY CAREFUL when frying frozen stuff as there may be ice crystals and we all know that hot oil and water do not mix! You may want to use a spatter screen or it may be good to use your fancy pants submersion fryer. Just use caution and this is something you don't want your kids or someone who isn't very handy in the kitchen to do.

Try to keep the oil temperature constant by turning up the fire a little higher to compensate for the cold stuff and turning it down once it's recovered to the approximate temperature needed to make your ravioli golden, brown, and delicious on the outside and nice and gooey hotness on the inside.

Try this the next time you want to use up some leftovers or too much left in the freezer from those jumbo packs we Americans love to buy at giant warehouses!

You could fry up some cold ravioli that you had even cooked too. You know, the dry kind that has been cooked. However, I'll have to try that out in my trusty test kitchen and let you know how that tastes.

If you use a pretty hearty ravioli like a meat with a thick pasta, serve up with your favorite marinara. Because the flavor of these were pretty delicate I just scarfed them down plain. But you know what would have been really good if I hadn't been so greedy and wanted instant gratification? Perhaps dip these in a light vinegar and oil dressing or a bottled Italian dressing cut with a teeny bit of water. I just put fresh black pepper on them and *POOF!* Hey, where did all my fried ravioli go??

Give this a try, Mindy and I hope you enjoy!

S'cuse me while I whip this out...

So, it's been far too long since I've posted anything and this is mainly due to the reason that it's been far too long that I've cooked anything. Since Dale left a year ago I have not cooked any creations, or at least very few. Sad huh, but the good thing is that I've lost 15 lbs.

I promise to get my ass back into the kitchen. I promise to dust off that insanely expensive camera I have. I promise to bring forth and make fat again.

If anyone is out there reading this.

Operation Clean Fridge: Fried Ravioli

I took out a package of chicken and mozzarella ravioli from the freezer but the package was so big that I could only eat a little bit of it. I put the rest of it into a zip-lock bag and nearly forgot about it in the fridge. Until tonight.

I have a jar of frying oil in the fridge and I tapped into that and put it into a small pan. I only needed less than two inches of oil to fry since there wasn't a lot to cook. I only cooked two at a time too because the pan was so small and the ravioli had a tendency to stick together if they were too crowded. It's really very simple and you fry the uncooked (don't boil it) ravioli. A person could deep fry tortellini too. That would be delicious! Now remember that this really only works with the "fresh" type stuffed pasta. It's like a wonton.

The finished dish was yummy! I had this for dinner tonight with a dish of pasta sauce on the side. A salad would have been good with this but I haven't had salad since Dale left. He makes the best dressing! I miss him!

Beautiful Blackberry Jam

I've been on this kick to make all of my Christmas gifts this year and I've been having a ball (the pun was intended for those of you who know the "ball" reference) with canning. I made the pear-apple butter, which I've enjoyed because there was a smudge of it left that I couldn't can. I had it on a toasted bagel this morning and it was yummy! For those of you who really know me, I'm not a fruit person and definitely not a fruit spread person.

Today I was at Costco and the blackberries looked really good. So I grabbed four cartons of them and headed off to my local Ace Hardware store. They have a large canning section and I picked up some nice 1/2 pint jars and a flat of cute little 1/4 pints ones too. Those will be my office gifts. I'm going to make more pear-apple butter tomorrow and more bacon jam too.

I was really surprised by how easy it was to make fresh jam and I was glad I found a recipe that didn't call for any sugar. Looking at some of the recipes (online and on the pectin box) regular jam called for so much sugar. Nearly 4 cups per batch! So I found one that used honey instead of sugar and I was sure to get the pectin for no added sugar.

Blackberry Jam

One Batch Makes About 4 1/2 Cups (only make one batch at a time as you cannot double jam and get it to thicken properly)

2 and 1/4 pounds fresh blackberries (about 8 cups)
2 tablespoons lemon juice
2/3 cup honey
1 package of fruit pectin for no sugar added (like I said I got mine at my Ace Hardware store but I'm sure you can find it in your grocery store, even off season)

Prepare your jars, rings, and lids for canning and have your water bath near boiling. I got two 1/2 pints and five 1/4 pints from one batch. Or you could make two pint jars if you go through jam quickly.

Sort through, wash, and drain the berries then put them in a large pot. Take a potato masher and thoroughly mash the berries until there are no whole berries and then add the lemon juice. In another bowl mix the honey with the packet of pectin and set aside but within reach of the stove.

Put the pot on the stove over high heat and bring to a boil, stirring continuously so you don't burn it. Don't worry, if you pay attention and keep stirring burning is practically impossible. Like I said, I was really surprised by how easy it was to make.

As your mixture is boiling add the honey and pectin mixture. This will melt in and keep stirring. Once your jam has come to a vigorous boil time for about 3 minutes. I timed my boil at 4 minutes because of the altitude. Turn off the heat. The jam will be thicker but still runny.

Pour the jam into the jars, place on lids and rings and processes according to jar size. Let cool and seal. I applied labels with the ingredients listed. I think these are really pretty and the jam set up nicely because of the pectin. I actually tasted it and because there was only a small amount of honey the jam was a bit tangy and I thought tasted a bit like cherries. It was pretty good. Maybe my taste buds are changing as I'm getting older.

Pear-Apple Butter

Wow, this is a lot of work for very little yield but I must admit that it was worth it. I must say that I even liked the finished product. I'm not a fan of pears or apples cooked (I don't like pears raw, but I do like apples) and when my butter was going through the cooking process it was at a stage of being sauce at one time and I thought...GAG! After 3-4 hours late it was looking and smelling pretty good to me and I tried some and I liked it! It was nice and sweet and slightly tangy. The flavors were very simple and intense and I could taste the blend of pear and apple. Now I just have to make more since I only ended up with 4 half pints.

Pear-Apple Butter

Yields 4 Cups (I recommend that you double this just to make the time worth while...it takes a long time but so worth it)

2 1/2 pounds Gala apples
2 1/2 pounds Anjou pears
1 cup packed dark-brown sugar
1/2 teaspoon Kosher salt
1 cinnamon stick

Peel, quarter, and core all of the apples and the pears. This takes some time, but if you're good with a paring knife this shouldn't be too painful. Take the fruit and chop it up (in batches if you need to) in a food processor. Don't worry if the puree starts to turn brown because you'll be cooking the bejeezus out of it. Put the puree into a large slow cooker and cook covered on high for four hours. Carefully puree until smooth (in batches if you need to) in the food processor and put back into the slow cooker uncovered for four more hours. It will not burn but turn dark and thick.

I made the mistake of putting the fruit into my larger slow cooker for one batch. So I transferred it to my smaller one, but by then it had taken forever to reduce down. If you double the batch the larger cooker will be fine. I finished the butter in a non-stick pan over medium heat, stirring constantly until the fruit was very, very thick and there wasn't much moisture. It should be able to hold it's shape if you stir it up with a rubber spatula and look a bit like canned pumpkin.

While the mixture is still hot fill your hot jars for canning. Process half pints according to the directions. I did mine for 12 minutes because of the high altitude.

I can't wait to give this as gifts! I'm planning on making a double batch again very soon!

Bacon Makes Everything Taste Better...

...practically! Who doesn't agree? And if you don't, you're crazy!

The very words bacon jam bring two reactions. Either sheer delight or sheer disgust. Hey, don't knock it until you try it! This would be wonderful on a warm biscuit or a piece of buttered toast or even a juicy burger. The below recipe is doubled because since it takes quite a bit of time it's best to get your times worth.

Bacon Jam

Yields 5 Cup

3 pounds of slice bacon, cut crosswise into 1-inch pieces (this doesn't have to be the top quality thick sliced bacon, in fact the cheaper stuff is great for this because it's usually sliced really thin)
4 medium yellow onions, diced small
6 garlic cloves, smashed and peeled (I use the jarred chopped garlic)
1 cup cider vinegar
1 cup packed dark-brown sugar
1/2 cup pure maple syrup
1 1/2 cup brewed black coffee

I used my electric frying pan, cook bacon over medium-high heat, stirring occasionally, until fat is rendered and bacon is lightly browned (about 20 minutes, and I had to do this in batches since I doubled the recipe. That's right...three pounds of love!). With a slotted spoon transfer the bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet. Save the rest in a jar in the fridge. Bacon fat is delicious in all sorts of things!

In the skillet add the onions and garlic and cook until onions are translucent (about 6 minutes). Add vinegar, brown sugar, maple syrup, and black coffee and bring to a boil, stirring and scraping all of the brown bits (about 2 minutes). Add bacon and stir to combine and slowly simmer on low (simmer setting) in the pan for 1 hour. The slow simmering intensifies the flavor. There will be quite a bit of juice leftover after simmering. Turn up heat and simmer at medium heat until the juice has reduced to a nice syrup.

Shut off heat and put mixture into a food processor and pulse until coarsely chopped. Your mixture will have a jam texture. I then put the jam back into the pan on warm setting and added 2 teaspoons of cider vinegar. After tasting the jam it was nice and sweet and the extra added cider gives it a bit of a zing.

I heated up water, sterilized my half pint jars, lids, rings, and all utensils then I brought my water bath to a boil. Putting the mixture back in the pan kept it warm. You want warm jam to put into the warm sterile jars. I filled to the threads (you need head-space) and put on the sterile lids (boiled these in a separate pan...that's what my Mom always did) and screwed on a ring until finger tight.

I put my filled jars into the water bath and brought it to a boil. Once it started boiling I timed 11 minutes. Normally at sea level the processing time is only 5 minutes, but I am 6,000 feet above and I had to add a minute processing for each 1,000 feet. It seemed to do the trick since all of my bacon jam jars sealed!

Neato! I wrote out cute labels I had with the name and ingredients. I can't wait to give these as gifts. I think I'm going to have to make another batch. I don't think that 5 jars are enough to give out. I tried some on a little bagel and it was very good and rich. A little will do, but that's all you need to savor the wonderful taste of this delectable jam! Enjoy!

Operation Clean Freezer: Mini Beef Loaves

My sister, Darcie and I have been making these since we were children. I'm not sure where there recipe originated but I'm sure my older sister, Deb was involved somehow. When we were growing up we used to stay with her a lot.

These are a great meal for grown-ups as well as kids. It's a twist on a basic meatloaf recipe but pretty simple and kids can help with the preparation.

Mini Beef Loaves

Makes 8 loaves, serves 4
This recipe doubles easily (just use more muffin tins)

1 pound ground hamburger (get something fairly lean since you don't want a ton of fat pooling in the muffin cups. I used ground buffalo because that's all I use these days in lieu of burger)
1 egg
1/2 cup bread crumbs or finely crushed crackers (I remember using Ritz, but used breadcrumbs when I made these now)
1 tablespoon dried onion flakes (fresh onion can be used, but mince fine)
2 teaspoon dried oregano
2 teaspoon dried basil
1 teaspoon garlic powder
mozzarella cheese (all I had were string cheese, but these were nice and easy)
ketchup (I used yummy curry ketchup)

In a bowl mix all ingredients (minus cheese and ketchup) thoroughly. You could use onion soup mix if you'd like instead of all of the spices above. I know there are so many variations of meat loaf. Use whatever you like. Just make sure if you use other veggies that they are minced. The loaves are pretty small.

Take a couple tablespoons (or ping pong ball size) of mixture and pat into each muffin compartments in a muffin tin. I was able to get only 7 because I put more meat in each compartment. Make sure you press the meat up the sides of the compartments and leave a well in the middle for the cheese. Save enough mixture for the tops of the loaves. About a tablespoon or so. It doesn't have to be a lot, but enough to cover.

Place cheese into each compartment before you put the tops on. Seal the top on fairly well although the cheese will bubble out. Cover each loaf with ketchup. In a preheated 350 degree F oven put in the loaves and bake for about 25-30 minutes or until done. Be careful not to over cook so your loaves aren't dried out. No one likes dried out meat loaf either.

Once cooked take a fork and remove from the muffin tin and enjoy while they're hot!

Operation Clean Pantry: Samgak Kimbap (Triangle Kimbap)

I love these things! When I was in Korea a buddy of mine and I traveled around quite a bit and we would stop at convenience stores while on the road. I usually got a coffee or small soda and a couple of these samgak kimbap. These are rice and roasted pressed dried algae (kim) usually stuffed with meat and hot sauce. They are really clever because they are wrapped a certain way where you peel the plastic off and the kim is still nice and crunchy when it touches the rice.

I loved shopping at the local stores such as E-Mart or Lotte Mart. Mega shopping centers with tons of cool stuff and food. I found these plastic wrapped kim made for making samgak kimbap. I brought a bunch of them home with me.

I decided to make these and give these out to friends. I think they are really tasty and fun to make and eat. You can find the sheets of kim at a well stocked Korean store. Ask and you may be able to order them. Sometimes they come with the mold, but you can mold them by hand if you need to.

Samgak Kimbap

Makes 8-9 Kimbap

4-5 cups fresh cooked Korean rice (warm)
1 Tablespoon white vinegar
2 teaspoons white sugar
1/4 teaspoon Kosher salt

Mix the vinegar, sugar and salt in a bowl until dissolved. I usually microwave it for about 30 seconds to speed up the process. Pour the mixture over the rice (in a big bowl) and cut in and mix with a rice paddle. Set aside and let cool.

Can tuna, drained and squeezed well
1 teaspoon vegetable oil
1 teaspoon minced garlic
2 teaspoons brown sugar
2 teaspoons soy sauce
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
black pepper


Heat vegetable oil in a pan and add tuna. Cook for a minute and add garlic, soy sauce, brown sugar and stir. Cook for another minute. Mixture will be dry. Turn off the heat and add the sesame oil, seeds and black pepper and mix. Put in a bowl and set aside to cool.

Once the rice and tuna mixture are cool start making your triangles!

Using damp hands press a little rice into the bottom of your mold. I make a slight indentation in the middle to hold the filling. Put in some tuna filling and a little Korean red pepper sauce. This makes it taste really good!

Then using damp hand press some more rice on top. You'll want to press firmly but don't over pack it. Lay out a sheet of the prepared kim with the writing side down. Pop the rice triangle out and place the top tip at the top of the kim. Usually the kim package will have instructions. Bring the bottom of edge of the kim up and fold the sides in and use the stickers provided to seal.


These are so delicious. Unwrapping them takes a bit of practice but that'll just give you an excuse to eat more of them! I got this recipe from my favorite online Korean cook, Maangchi and you can watch her demonstrate as well. Thanks, Maangchi!!

Operation Clean Freezer: Hot Wings

This is my first attempt at making hot wings. I know! It's about time right? My sister, Dori is really good at making "wings" and they are really tasty, and well, she does live in Texas so her secret is to fry them in oil and then toss them in sauce.

Since my home is not the colossal sized house that she and her family enjoy, frying food in her nice deep fryer and in all that space isn't so bad, but I don't want my place to smell like a fried chicken shack for days. So, I am going to bake them. Plus baking is a bit healthier or at least I would like to think so!

So I thawed some frozen chicken wings from the freezer and patted them dry with paper towels. I think this is one of the most crucial things when you're going to make wings. You want any excess moisture to be gone and this goes for baking as well as frying. Especially when frying because the excess water can be explosive when it mixes with the hot oil.

So I arranged them on a pan and then sprinkled both sides with this great local seasoning called Schultz's Gourmet Premium Seasoning and Rub. I bought this at Costco and it's a local company. They make a hot sauce that rocks beyond belief. That's what inspired me to make hot wings in the first place. This seasoning is going to be good because the salt in it will help pull out some moisture from the skin and make it somewhat crispy. I hope!

After laying out all of seasoned wings I threw the pan in a 400 degree F oven and baked them for about 30 minutes and then I carefully poured off any juice from the pan making sure not to tip it too much and toss any wings into the sink! Then back in the oven they went.

After another 15 minutes of cooking I then turned them over, gave a few of the wings a light sprinkle of the seasoning (some of the seasoning went with the juice), and reset the timer for another 15 minutes (or until meat is done and the juices are running clear. The skin should be golden, brown, and delicious. I turned them again in between this cooking period so they weren't sticking to the foil.

These wings would be good just as they are since the seasoning is so good, but I tossed mine with the special hot sauce as well. I'm not a fan of dipping my hot wings in bleu cheese or ranch dressing so none for me. All I need is a good cold beer (sad, none in the house so a Coke will have to do) and a good warm cloth to clean up my fingers and lips in between feasting.