Start with a prebaked pizza crust. Layer smoked salmon on the pizza, followed by a layer of raw spinach leaves. Next add a layer of feta. Sprinkle dried oregano and dried chile flakes over all. Then add some grated cheddar. Bake at 425′ F for 10 minutes. Serve with grapefruit.
Naga chicken adapted to an American kitchen.
5 lbs. chicken pieces
5 mild chile peppers
1-inch thumb of ginger
10-15 cloves of garlic
1 teaspoon salt
½ teaspoon black pepper.
Cut off the tops of the chiles and put the chiles in blender, seeds and all.
Rub skin off ginger with spoon and add ginger to blender.
Pop garlic cloves from their paper sleeves and add cloves to blender.
Remove scallion roots and any wilted leaves; add scallion white and green to blender.
Add enough canola oil to more or less cover garlic-ginger mix ( or cover it halfway).
Blitz in blender.
Place chicken in one or two large bowl.
Add salt & pepper to blender chile-garlic-ginger paste & pour over chicken.
Allow to marinade for at least 30 minutes and up to overnight.
Preheat oven to 400’.
Arrange chicken on two parchment lined baking trays.
Bake for 90 minutes, but start checking for doneness after 60 minutes.
My most requested recipe:
In a large bowl, combine:
2 cups all purpose flour
1 cup salt
4 tablespoons Cream of Tartar
Bring 2 cups of water to a boil.
water that has just boiled
2 tablespoons canola oil
a few drops of paint or food coloring (optional)
Pour the water mixture over the flour and stir vigorously with a rubber spatula.
When all the flour is incorporated, dump the mass onto a smooth surface lined with wax paper and knead it. If it is sticky, add a bit of flour. Knead until smooth and then allow to cool. When it is cool, put it into a sealed container.
1/4 cup olive oil
6-10 oz. fresh spinach leaves, rinsed and dried
8 oz. whole wheat spaghetti
Parmesan, freshly grated
Cook the spaghetti according to package directions.
Grate the Parmesan.
Heat a skillet; then add the olive oil.
sauté the spinach leaves until just wilted, about 2-3 minutes.
Sprinkle the spinach with seasonings.
Serve with Parmesan on the side.
3 tablespoons olive oil
1 onion, minced
3 carrots, chopped
2 stalks celery, chopped
1/2 pound beef, diced
1 cup barley
1 bay leaf
1 teaspoon herbes de Provence
2 tablespoons Better than Bouillon vegetable base
6 cups water
Saute the onion, carrot and celery in olive oil.
When the onion is transparent, add the cubed beef and brown it.
Add the barley and stir. The add the seasonings and bouillon base.
Add the water, bring to a boil.
Simmer for 90 minutes or until the barley is soft.
In Lei Shishak’s Beach House Brunch, Lei shares a lovely collection of recipes including one for “Apricot Scones,” which I used as a template for this recipe.
After baking her scones, I made another batch with these changes:
I reduced the dried apricots from 1/2 cup to 1/3 cup.
I increased the amount of flour.
I replaced the butter and half-and-half with cream.
Because of the increased liquid, I increased the baking time to 24 minutes.
I also kept things simple and rustic and omitted the half-and-half glaze and added sugar.
I did not use an electric mixer–just a rubber spatula.
I highly recommend Lei’s cookbook, available here
Lei Shishak’s Beach House Brunch
In the meantime, I hope you enjoy baking my version of her scones! I also hope you enjoy using the cream instead of butter. It makes the scones that much simpler to mix up, and there is less to wash up as well. I first started replacing butter with cream when I lived in Vermont. As a college student at Middlebury College, I worked part-time on a hobby farm. The family I worked for had a cow who produced a prodigious amount of cream, which we skimmed off her milk to use in baking.
Ingredient for Apricot Cream Scones
2 and 1/2 cups all-purpose flour
1/3 cup dried apricots, finely diced
1/3 cup sugar
1 tablespoon baking powder
2 teaspoons grated fresh ginger
1 teaspoon orange zest
1 and 1/2 cups cream
1 teaspoon vanilla flavoring
In a large bowl, mix flour, apricots, sugar, baking powder, ginger and zest.
Add cream and stir it in with a rubber spatula.
Knead briefly on a floured surface.
Roll or pat into a log about 3 x 16 inches.
Cut into 8 rectangles.
Arrange on baking sheet lined with parchment paper.
Bake at 375’F for 24 minutes.
1 cup all-purpose flour
1 teaspoon baking powder
3/4 cup cream
Mix flour and baking powder; then add cream with a rubber spatula. Knead briefly on floured surface, roll out, and cut into squares. Arrange on a baking sheet lined with parchment paper. Bake at 400′ for 10-15 minutes.