Jonathan Kane

aram Masala April 27, 2011 http://www.npr.org/2011/04/27/135761263/garam-masala-a-taste-worth-acquiring This version is by Julie Sahni, in her book Indian Regional Classics: Fast, Fresh, and Healthy Home Cooking (Ten Speed Press 2001). This classic version is the best I have ever tried – it has the right balance of flavors. A bowl containing components of garam masala spice, and a bowl of the ground spices Enlarge Monica Bhide for NPR A bowl containing components of garam masala spice, and a bowl of the ground spices Monica Bhide for NPR Makes 1/2 cup 2 tablespoons cumin seeds 2 tablespoons coriander seeds 2 tablespoons cardamom seeds 2 tablespoons black peppercorns 3-inch stick cinnamon, broken up 1 teaspoon whole cloves 1 teaspoon grated nutmeg 1/2 teaspoon ground saffron (optional) Put the cumin, coriander, cardamom, peppercorns, cinnamon and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn se...

Chicken Parsley 1 Chicken 3+ pounds 1 Parsley (remove stems) 1-2 onions thick sliced 1 Tbl Kosher or Hawaiian Salt (Favorite: Da Salty Lady's - Steak & Fish) Dressing: Mix together 1/3 cup olive oil 1/6 cup fresh squeezed lemon juice ¾ to 1 tsp ground Thyme Rinse chicken in cold water (optional), pat dry and put in roaster pan or glass pyrex. Pour dressing inside and out. Season chicken with Hawaiian Salt, inside cavity, under and on top of skin Use parsley to soak up any excess dressing in the pan and stuff in chicken. Close with skewer. Place onions under the chicken. Cook at 350 degrees approximately 1 hour and 20 mins.

Garlic Roast Chicken 2008, Ina Garten, All Rights Reserved Ingredients: 1 (5 to 6-pound) roasting chicken Kosher salt and freshly ground black pepper 2 heads garlic, cut in 1/2 crosswise 1 lemon, halved 1/2 large Spanish onion, thickly sliced 4-7 carrots cut diagonally into 2-inch chunks 3 Parsnips (optional, but recommended) 2 large Yukon gold potatoes, cut into 6 pieces 4 tablespoons butter, melted Directions As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.(optional) When you are ready to cook the chicken, first preheat the oven to 425 degrees F. Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion sli...

Easter bread Note: Adapted from "Artisan Breads Every Day," by Peter Reinhart. We had best results when letting the shaped dough rise overnight. Prep: 30 minutes Rise: Overnight Bake: 40 minutes Makes: 12 slices Ingredients: 2 tablespoons instant yeast 3/4 cup lukewarm milk (about 95 degrees) 6 tablespoons unsalted butter, room temperature 1/4 cup plus 2 tablespoons sugar 4 egg yolks 1 teaspoon vanilla 3 1/3 cups flour 1 teaspoon salt Egg wash: egg beaten with 1 tablespoon water 1. Whisk the yeast into the milk in a bowl until dissolved. Set aside. Cream the butter and sugar in a large bowl with a mixer until smooth, about 2 minutes. Place egg yolks in a small bowl; add the vanilla. Whisk lightly to break up the yolks. Add the yolks to the sugar mixture in four portions, mixing until each is incorporated before adding the next. 2. Scrape down the sides of the bowl. Mix on medium high speed until fluffy, 2 minutes. Add the flour, salt and milk mixture....

Sourdough Baguettes Recipe for reference Link: http://translate.google.com/translate?hl=en&sl=fr&u=http://cui-cuit-cuisine.com/blog/index.php%3Fpost/2009/07/15/Baguettes-au-levain&ei=lc2cTfqUNofSsAPpr8yLBA&sa=X&oi=translate&ct=result&resnum=4&ved=0CDsQ7gEwAzgK&prev=/search%3Fq%3Dbaguette%2Bau%2Blevain%26start%3D10%26hl%3Den%26sa%3DN%26prmd%3Divnsefd By Cui Cooked Food 15. 07. 2009, 17:55 - BAKERY - Permalink They are not beautiful? I am very proud to present my chopsticks from the recipe (very well explained) by Jane's super site ... sourdough! . Superb crust, superb, honeycombed crumb and taste top top top! A few months ago I started making my sourdough. After testing several recipes for bread today I tested the sticks! It's so simple to make and so delicious you can not seem to understand that in most cases do not. I invite you to discover the blog ... sourdough! to start with your starter (it takes a few days to go, but after ...