Bengali · Classics · Comfort food · Fish Course · Indian Food

My Mother’s Tuna Cakes (Macher Chop)

Bengali style fish cakes, or in this case tuna cakes.  Slightly spicy and nothing like any other fish cake you might have had.  For starters there is no mayo and definitely no old bay seasoning !!! Don’t get me wrong–I love a good crab cake, but this recipe is simple delicious and full of fond memories.  Don’t believe me — I got my very “irish-paleted” boyfriend to love them ! You got to try these !

  
Ingredients:

5 cans of tuna packed in water

1 potato

2 onions

1 jalapeno

1 tbsp of ginger paste

1tbsp of chopped garlic

1 tsp of cinnamon

1 tsp of cardamom

1/2 tsp of cloves

1tsp of sugar

1/4 cup chopped cilantro

4tbsp of olive oil

salt to taste

eggs and breadcrumbs for breading

oil for frying

Method:

  • Blend together onions, ginger, garlic and jalapeno
  • Add oil to a pan and then add the drained tuna and the onion paste
  • saute for a while till the paste cooks through and no longer smells raw.
  • Add salt, sugar, cinnamon, cardamom and cloves
  • Saute for another good 10-15mins till the whole mixture turns golden brown (you might need to add more oil if the mixture sticks to the pan)
  • Finally stir in the cilantro and allow the mixture to cool
  • Meanwhile boil the potato till fork tender and allow to cool
  • Mash the potato and mix in with the cooled tuna mixture.  At this point taste the mixture and adjust the seasoning.
  • Form the mixture into burger shaped patties.
  • Dip in egg and then breadcrumb and set aside
  • At this point, you can freeze the cakes or fry them.  If you do freeze them, make sure you thaw them completely before frying.  If they are not thawed, the outside will crisp up super fast and the inside will remain frozen.
  • Heat oil in a skillet/shallow pan and fry the cake till golden on each side about 2mins per side.
  • Serve hot !!!!!!
Classics · Comfort food · Dinner · Meat · Stew

Beef Short Ribs

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Hello readers ! It has been quite a while since I have posted.  The last few months have been a whirlwind with the holidays and my travel back home to India.  It took me a while to settle back into the pace pf things and I realized that I had stopped cooking for myself and had reverted back to the old habit of eating caned soup and vending machine granola bars ! The very thing I wanted to avoid and which is why I started writing this blog !!!!!!  Anyway ! I am back and here with our Valentine’s Day meal ! Nothing says love like a big bowl of rich beef stew !  Thank you Ina Garten for the recipe !

Ingredients

6 beef short ribs, trimmed of fat
Kosher salt
Freshly ground black pepper
1/4 cup good olive oil
1 small fennel, fronds, stems, and core removed, large-diced
1 leek, cleaned and large-diced, white part only
1 1/2 cups chopped onion (2 onions)
4 cups large-diced celery (6 large stalks)
2 carrots, peeled and large-diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 (750-ml) bottle Cotes du Rhone or other dry red wine
Fresh rosemary sprigs
Fresh thyme sprigs
1 tablespoon brown sugar
6 cups beef stock
Directions

Season short ribs with salt and pepper and fry in a large Dutch oven till  golden brown and set aside.

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In the remaining oil add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.IMG_0568

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Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and cook for 2 hours or until the meat is very tender.

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Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce

 

 

 

 

 

 

Classics · Comfort food · Poultry

Celebrating 1000 followers!!

A while ago this blog hit a milestone of 1000 followers ! Never in my wildest dreams did I see that happening, so thank you to all those have been a part of this flavor quest ! As a celebration, the initial plan was to go out for a nice dinner and update you all about the adventure. But instead I decided to challenge the boy and asked him to make me dinner instead ! The only rule was that he could not prepare something that we have made before ! So he decided to make a wonderful lemon rosemary roast chicken with potatoes and Brussels sprouts. Here are some pictures from the cooking event ,

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Comfort food · Soups · Stew

Winter Minestrone

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Ingredients:

Olive oil

1 1/2 cups chopped yellow onions

1 can of peas and carrots

2 cups (1/2-inch) diced celery (3 stalks)

1 acorn squash, roasted, peeled, chopped

1 1/2 tablespoons minced garlic (4 cloves)

2-3 Tbsp thyme, rosemary and sage

2 14.5 oz cans diced tomatoes, with juice

4 cups low sodium, fat free chicken broth

1 bay leaf

Kosher salt

Freshly ground black pepper

2 tsp of red pepper flakes (optional)

1 15 oz can of red kidney beans, drained

1 package of Swiss chard.

 

Directions:

Heat 2 tablespoons of olive oil over medium heat in a large pot. Add the onions, carrots, peas, celery, garlic, red pepper flakes and herbs and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.

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Meanwhile, in an oven preheated to 375F, roast 1 acorn squash

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Add the tomatoes, chicken broth, chicken, the bay leaf, 1 Tbsp salt, and 1 1/2 teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.

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Discard the bay leaf. Add the beans and Swiss chard and roasted, cubed squash. Continue to cook till the chard wilts and soup comes to desired consistency.

Serve hot with crusty, buttery bread !

 

Classics · Comfort food · Fish Course · Meat · Poultry · Soups · Stew

Gumbo

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Ingredients:

2 tablespoons olive oil
1 pound spicy andouille (or smoked) sausage, sliced
8 chicken tenderloins (or 2 skinless/boneless chicken breasts), cut into bite-size pieces
• Salt
• Pepper
3 celery stalks, finely diced
1 large onion, finely diced
8oz of frozen mixed peppers                                                                                                             2 bay leaves
½ teaspoon Creole seasoning
¼ teaspoon cayenne pepper
3 cloves garlic, finely chopped
1 tablespoon, heaping, tomato paste
16 oz bag of frozen, sliced okra.
1 (28 oz) can organic diced tomatoes with juice
2 cups chicken stock, hot
½ pound peeled and cleaned, medium size shrimp (cooked)
1 tablespoon flat-leaf parsley, chopped
1 tablespoon cilantro, chopped

Preparation:

-Place a large pot or Dutch oven over medium-high heat, and add the olive oil; once the oil is hot, add the sliced sausage in, and allow it to caramelize and brown for a few minutes; once well browned, remove the sausage from the pot, and set it aside for a moment; next, add the chicken pieces into the pot along with a sprinkle or two of salt and pepper, and allow them to brown in the oil/sausage drippings for about 2-3 minutes; remove the chicken pieces from the pot, and set aside for a moment; next, add in the diced celery, onion and bell pepper, and caramelize it for about 2-3 minutes in the oil, then add in the bay leaves, the Creole seasoning, the cayenne pepper, ½ teaspoon of salt and ½ teaspoon of black pepper, and stir to combine; next, add in the garlic and stir, and once it becomes aromatic, add in the tomato paste, and cook for about 1 minute to cook out the “raw” tomato flavor; next, add in the sliced okra, the diced tomatoes with juice, the hot chicken stock, and the browned sausage and chicken, and stir to combine

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allow the stew to simmer gently on low/medium-low, uncovered, for 20 minutes; after 20 minutes, add in the shrimp (you can season it with a sprinkle of salt/pepper if you wish), and simmer for only 2 minutes more as to not overcook the shrimp; finish by stirring in the chopped parsley and cilantro, and serve over rice.

 

Classics · Comfort food · French · Meat · Stew

Julia Child’s Boeuf Bourguignon

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This past weekend I wanted to inaugurate my new caste iron dutch oven and my very own copy of “Mastering the Art of French Cooking”  I followed the recipe exactly so here is the link to it.  By far the best beef stew I have ever had or made !  Enjoy !

http://knopfdoubleday.com/marketing/cooking/BoeufBourguignon.pdf

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Towel dry the cubes of beef, otherwise they will never brown.

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sauté the vegetables.

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Add the wine and bay leaf and let is cook away in the oven !