Category Archives: Curry

Curry In The New Year

I made this dish for many clients over Rosh Hashana and got amazing reviews.  Originally, it was supposed to be served in small portions and eaten with the simanim ,but my clients and myself consumed this salad during the main course as well!  This dish is so easy to make, unbelievably flavorful and very healthy! I recommend serving this with rice and eating it for dinner any day of the week.

 
Black Eyed Pea Curry
 
1 C. Uncooked Black Eyes Peas
1 C. Water or Vegetable Stock
2 Tbsp. Oil
2 Tsp. Ginger, minced
1/2 Jalapeno Pepper, seeded and minced
2 Cloves Garlic, minced
1 Tsp. Brown Mustard Seeds
1 – 14.5 Oz. Canned Diced Tomatoes
1 Tsp. Ground Coriander
1 Tsp. Ground Cumin
1/2 Tsp. Ground Curry
1 Tsp. Paprika
1/2 Tsp. Turmeric
1/2 Tsp. Salt
2 Tsp. Tomato Paste 
1/4 C. Fresh Cilantro, chopped
 
Rinse the beans and soak in cold water or 4 hours or overnight. Rinse and boil in fresh water for 30 minutes until reached desired doneness.  The beans should be soft but still hold together. 
Heat the oil in a large saucepan on medium low.
Fry minced jalapeno, ginger, garlic and mustard seeds on medium-low heat until the seeds start to pop.  Add the tomatoes, coriander, cumin, curry, paprika, turmeric, tomato paste and salt.  Stir and  add the black eyed peas and water or vegetable stock.  Simmer and cook for 10-20 minutes on medium heat until water has evaporated and bean mixture turns thick.  Add the chopped cilantro.  The curry is best served warm or at room temperature.
 

Introducing…Chef Alison!

This past Monday my lifelong dreams became a reality when I graduated culinary school and became a professional chef!  
Our final project was to create a banquet, or as Orthodox Jews may call it, a shmorg.   My class and I made an abundance of delicious freshly made foods.   We were each assigned to make two or three original recipes and had the entire day to complete the mission. I made Jamaican spring rolls with spicy mango dipping sauce and my infamous mojito hamantashen, all of which were not kosher.  My parents flew in all the way from Columbus, Ohio to partake in my graduation celebrations.  Since my parents, two sisters, and a bunch of my friends were coming, I brought along kosher pots and pans so I was able to make them some Kosher treats.  I seared up pomegranate-citrus glazed salmon and lemon-curry mashed potatoes (I snuck in some frozen lemon meringue bars too). 

The day was hectic and such an adrenaline rush.  We were each called up individually and were given a book and a toque.  I think I donned my toque quite well if i do say so myself!

Here I go, out into the culinary world, armed with knives and a uniform.  Some would describe that as going out to war, but I would call it living my dream!

Lemon-Curry Mashed Potatoes

Serves 8-10 people
8 Potatoes, peeled and cut into chunks
½ Cup Butter
¾ C. Milk
1/2 tsp. Cayenne Pepper (adjust to your desired spiciness)
1 TBS. Curry
1 Lemon, juiced
Salt and Pepper
Walnuts, crushed  (Optional)
Boil potatoes in water till soft.  Drain.   While hot, mash in the butter, milk and spices.  Sprinkle with chopped walnuts.   
B’tayavon,

Chef Alison 

Starting Monday I will be interning at Solo 🙂

Curry On!

I was inspired by this week’s lesson on Indian cooking.  I decided to make curry cauliflower for shabbat.  It turned out so tasty!  (I happen to LOVE curry).  All my guests were raving about the intense and savory curry flavor.  Use the extra curry oil for dressing, roasting or just dipping!

Curry Garlic Roasted Cauliflower

2 Heads Garlic, whole and peeled
2 Oz. Olive Oil
1/8 tsp. Salt
½ Oz. Curry
1 TBS. Turmeric
1 Bay Leaf
1 Thyme Sprig
8 Oz. Oil
8 Oz. Olive Oil
2 Head Cauliflower, cut in uniform pieces
Oil:  Sweat garlic in the 2 oz. of  olive oil and add salt.  Add all of the ingredients except the oil (8 oz of each) for 2 minutes.  Add the 8 oz of canola oil and 8 oz. olive oil.  Simmer and let sit for 30 minutes. 
Cauliflower: Cover a little of the cauliflower in the curry oil and roast for 30 minutes.

One Night Left….Make These!

I have never made sufganiyot (jelly donuts), well, until yesterday.  They were, by far, one of the best donuts I have ever tasted.  They brought me and many others who had the pleasure of tasting them, back to Israel.  This time of year, I crave fresh donuts from certain hole in the wall bakeries in Israel .  I’m sure anyone who has visited or lived in Israel during Hanukkah knows what a treat this fried dough confection can be.
I am sharing this recipe so you all can taste what fried heaven tastes like!

Scrumptious Sufganiyot
1 1/2 Cups Lukewarm Water
2 packages Dry Yeast (2 1/4 tsp = 1 package)
2 TBS. Sugar
1 tsp. Salt
1/2 Cup Earth Balance Shortening
1 Egg
4 1/2 Cups Flour
Oil for frying

Combine water, yeast and sugar in mixing bowl till yeast is dissolved and starts to foam.  Add the rest of the ingredients and mix until the dough forms a ball and no longer sticks to the sides of the bowl.
Rise for 45 minutes until the dough doubles in size.  Punch down, roll out, and shape with a round cookie cutter.  Rise for another half hour.  Bring 2 inches of oil up to 350- 375 degrees.  fry on one side, then flip over to the other side (about 1 minutes in total).  Drain on paper towel, squeeze in your favorite jelly or filling and sprinkle with powdered sugar.  You can also add melted chocolate on top.  Pick your favorite donuts and create them!

On top of these fabulous donuts, we served three types of latkes (potato pancakes).
– White Potato Pepper
– Curry, Sweet Potato, Black Bean
– Beet and Fennel
(These were accompanied by roasted lamb)

* I also tried to accommodate my gluten free, sugar free sister with gluten free and sugar free donuts.  They turned out more like cinnamon flavored falafal ball.  They weren’t bad, but I will try rice flour next time.  Note to self:  never make donuts with garbanzo bean flour.  Lesson learned!