Rosemary Shortbread

I love shortbread and I really  loved this one.  I normally don’t like faddish foods which combine odd flavors together, just because they can be combined.   So when I read about this rosemary shortbread on Melissa Clark’s blog,  it smelled faddish to me.  But then I started to see praise for this on other blogs and this recipe just stayed on my list of things to try.  Well,  I just did.  I have to say that the sweet-salt combo with the rosemary is really amazing.  Ms.  Clark’s blog suggests other shortbread variations.  If you are interested, head over there and find out for yourself.  Meanwhile, make this and hoard it away from your evil children and spouses who will eat it till it is gone!

 

Ingredients:

1. 2 cups all-purpose flour
2. 2/3 cup granulated sugar
3.1 tablespoon finely chopped fresh rosemary
4. 1 teaspoon plus 1 pinch kosher salt
5. 1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks
6. 1 to 2 teaspoons rosemary, chestnut or other dark, full-flavored honey (optional).

Method

1. Preheat oven to 325 degrees.

2. Stem the Rosemary leaves and cut into fine pieces by rocking your sharpest knife over the leaves.

2. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey, and pulse  until the dough just begins to come together, but still looks shaggy. Do not  overprocess.
3. Press dough into an ungreased 8-or 9 inch-square baking pan. Prick dough all over with a fork.

4. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch.

5. Cool for a bit and cut  into squares while still warm.

Chicken Patiala

This chicken dish is a classic of Mughlai cuisine,  the cuisine of the region surrounding New Delhi and its hinterland.  This was the cuisine of the Mughal royals, the muslim rulers who ruled from Delhi and  were of Persian (Uzhbeki) descent.  The cuisine of their courts was rich and a fusion on Indian and Persian themes.  It is the main cuisine seen in Indian restaurants around the world and is butchered by the addition of unsavory amounts of cream and nuts.  These dishes are meant to be rich and eaten at special occasions, but they are exquisitely delicate and balanced.  This particular version of chicken patiala is adapted from Madhur Jaffrey’s awesome book “Flavors of India”.  I have adapted it to my taste,  mostly by reducing the amounts of poppy seed used. I have made it with the amount the original recipe calls for in the past and found it too gummy.   The dish also calls was melon seeds (pepitas).  I used almonds instead, simply because I did not have pepitas (I think pepitas would be better).  Finally,  I switched the raisins for cranberries, because I taught their sweet-tart taste would better offset the richness of the dish.  Enjoy, but only once in a while.

Ingredients:

4 tbs ghee/clarified butter  (can use any cooking oil or butter,  but ghee is better)

2 lb bone skinless chicken thighs cut to bite size pieces

1 potato,  cubed into 1″ pieces (optional,  use if you want to stretch your dish a bit farther)

3 cloves garlic, finely chopped  (the original recipe does not call for this)

1 medium onion, finely chopped in the food processor

4 plum tomatoes,  finely chopped  (the original recipe asks for 2 large tomatoes)

2 tbs. poppy seeds + 2 tbs. almonds (optional), ground finely in a coffee grinder (the original recipe calls for 6 tbs of poppy seeds and 7 tbs of melon seeds).

2/3 cup full fat yoghurt

1 tsp Kashmiri chili powder (use Hungarian sweet paprika as a substitute)

1/4 tsp cayenne

1 tsp ground black pepper

1 tsp garam masala

1 1/2 tsp salt

1 1/2 cups water

1/2 cup half and half (can use milk)

2 tbs blanched slivered almonds

2 tbs. raisins or  sweetened cranberries

cilantro for garnish if desired

Method:

1.  Make a paste of the crushed poppy seed and almonds with a small amount of water and set aside.

2.  Heat 4 tbs.  of ghee in a large heavy bottom pan (Dutch oven is perfect for this)

3.  Add onions and garlic and saute until onions are lightly browned.

4.  Add the tomatoes, lower the heat and cook until tomatoes are broken down and release the fat.  This caramelizes the onion and tomato paste and is absolutely key to that Indian food flavor that one might crave if one craved Indian food.

5.  Now add the almond and poppy seed paste and saute for a few minutes

6. Add the yoghurt a tbs at a time, until fully incorporated.

7.  Add all the spices and salt,  except garam masala.

8.  Now add the chicken and potato (if using) pieces and mix to combine thoroughly.  Stir and saute for a few minutes.

9.  Add the water, cover and cook until the chicken is cooked through, about 15-20 min.

10.  Add the garam masala, half and half (single cream), raisins and almonds and simmer on low heat.

11.  Garnish with cilantro if using.   Eat.