The menu for this week is an exceptionally good curry which incorporates a wide array of spices rather than using traditional curry powder. We have fixed this recipe for guests on numerous occasions and usually send a copy of the recipe home with them. The cheese puree has also proven to be a very popular appetizer with our friends. The meal can be finished with the custard sauce we've included. It is excellent over most seasonal fruits.
Ingredients:
Combine yogurt and 1/4 tsp salt. Place yogurt in strainer and drain over a bowl for 3 hours.
Place yogurt and feta in a bowl. Mash ingredients together to obtain a smooth paste. Add garlic, cayenne, paprika, olive oil and black pepper and mix well. Serve with pita bread slices. 6 servings.
*From Tapas to Meze by Joanne Weir, Crown Publishers 1994 (recipe modified slightly).
Ingredients:
Season flour with salt and pepper. Coat chicken in seasoned flour. Melt 1/4 cup butter in large skillet. On medium high heat, brown chicken on both sides until golden. Set aside. Add onions and saute over low heat until soft. Stir in garlic and ginger and cook for an additional two minutes.
Add cumin powder, turmeric, cumin seeds, cayenne and minced chile peppers. Stir in tomatoes, mashing with back of spoon. Blend in chicken stock. Return chicken to pan and bring to boil. Reduce heat and simmer uncovered for ten minutes.
Combine remaining ingredients. Slowly stir into chicken mixture. Cook covered, over low heat for 20 minutes. Uncover and cook additional 20 minutes, stirring frequently.
*To reduce the fat content of this recipe, drained yogurt may be substituted for all or some of the sour cream. If the substitution is made, the sauce may require thickening with a small amount of cornstarch mixed with water. Excellent cooked in advance and reheated. 8 servings.
Ingredients:
Wash zucchini and remove ends (do not peel). Cube zucchini, place in colander and sprinkle with salt. Let drain one hour.
Roast red peppers (either over flame or in a 375° oven for 18 minutes, turn once and roast an additional 18 minutes). Place pepper in a paper bag and cool. Remove skin, seed and cut peppers into thin slices.
Rinse and dry zucchini thoroughly on paper towels. Heat 1/4 cup olive oil over medium-high heat in a large skillet. Add zucchini and cook quickly, turning frequently until lightly browned. Add pepper slices and cook additional 2 minutes. Pour the cooked mixture into a sieve and drain for 10-15 minutes. Place vegetables in bowl and add remaining 1/3 cup olive oil, lemon juice, vinegar and parsley. Chill for two-three hours. Season to taste. 6 servings.
Ingredients:
In medium saucepan, gradually whisk sugar into egg yolks and continue beating 3-4 minutes until mixture is slightly thick and pale yellow. Whisk in cornstarch. While beating the yolk mixture, gradually add the boiling milk in a thin stream. Place saucepan over moderate heat and stir continuously with a wooden spoon until the sauce thickens enough to coat the spoon. Remove pan from heat and continue to stir for several minutes before adding vanilla. Cover and chill. Serve over fresh fruit (strawberries, peaches, raspberries). Makes 2 cups.
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