Alex's Recipie Menagerie

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Goong Musaman Karee (Thai Prawn Curry)

1 1/2 lb.	fresh prawns
2	shallots
2	cloves garlic
1 inch knob	fresh khaa (Siamese ginger)
1 inch stalk	lemon grass
2 tsp.	chopped coriander root
10	dried chillies
1/2 tsp.	ground nutmeg
1/2 tsp.	ground mace
1/2 tsp.	ground cinnamon
1/2 tsp.	ground cloves
2	large brown onions
	oil for frying
1 oz.	tamarind water
8 oz	thick coconut cream
1 oz.	sugar
	salt to taste
	freshly ground black pepper

Shell and de-vein the prawns. Finely chop the shallots, garlic, ginger and lemon grass and pound these together with the coriander root, dried chillies, lime peel, coriander seeds, cumin seeds, cardomon seeds, nutmeg, mace, cinnamon and cloves. Add a small quantity of cold water to form a smooth paste. Slice the onions. Heat the oil in a large pan, add the prawns and saute until they turn a light pink, then remove and set aside also. Add the spice paste to the oil and stir-fry for 4-5 minutes, then add the coconut cream and bring to a boil. Add the tamarind water and sugar and season to taste with salt and freshly ground black pepper. Bring back to a boil and replace the prawns and onion. Lower heat and allow to cook slowly for a further 10 minutes. Transfer to a large serving dish and garnish with fresh coriander leaves. Serve with steamed rice. Serves 4-6.

Beef Vindaloo a la Gautam's Mom

Marinate 1 lb. Beef stew pieces in a non-metal container with:

4 oz.	vinegar
1 tbs.	ground ginger
1 tsp.	cayenne pepper
1 tsp.	ground coriander
1/2 tsp.	ground cumin
1/2 tsp.	ground cardamon
1/2 tsp.	ground cinnamon
1/2 tsp.	ground cloves (maybe less)

Mix well and marinate for 16-24+ hours in the refrigerator, shaking once in a while. Heat some oil, toss in the marinated meat and spices. Add 12 peppercorns and 2-3 bay leaves. Simmer gently over low heat covered for 1 - 1 1/2 hours. Serve with rice.

General Indian Vegetable Recipe

Cook vegetables in hot oil for about 10 min. (til soft), adding salt, cumin, coriander, cayenne pepper, and black pepper. Add water and steam for about 10 minutes. If you want to add other spices you can.

Potatoes in a Tomato Curry Base

Heat oil, and 1 tsp. cumin seeds, 1/2 tsp. Asafoetida (Hing in Hindi, only available at Indian groceries, but can be left out of recipe), 1 tsp. mustard seeds, 2-3 whole cloves. When mustard seeds start popping (they explode!) add chopped green pepper (optional) and cook for 1-2 min. Add 1/2 tsp. turmeric powder, quartered tomatoes (2-3), and salt. Cover on low heat for 5-10 min. Crush tomatoes to make a gravy and add cut potatoes (3 large or so), cayenne pepper, 2 tsp. of ground coriander and a little water. Cover and cook on medium for about 15-20 min. Do not stir. If tomato gravy is in danger of drying up add a little water or turn down flame. Good luck.

Pancakes

1 1/2 cups	flour
1 tbs.	baking powder
1 tbs.	sugar
1/2 tsp.	salt
1	egg, beaten
1 cup	milk
2 tbs.	oil
1/2 tsp.	vanilla extract

Stir dry ingredients. Combine wet; add and stir just until moistened. Bake on a hot griddle.

Buttermilk: Substitute buttermilk. Add 1/2 tsp. soda and reduce baking powder to 2 tbs.

Belgian Waffles

3	eggs
1 3/4 cups	all purpose flour
4 tsp.	baking powder
2 tbs.	sugar
1 1/2 cups	milk
1/3 cup	oil

Preheat waffle iron. Separate egg yolks and whites. Combine dry ingredients. Combine milk, oil, and yolks. Add to dry ingredients. Mix briefly until wet and lumps are small. Beat egg whites to stiff peaks in a copper bowl. Fold into batter. Make waffles.

Cranberry Relish

12 oz.	fresh cranberries
1	medium orange
3/4 cup	sugar

Cut orange into chunks, removing seeds. Chop cranberries and orange together in food processor, in two batches if needed. In a bowl, mix sugar with chopped ingredients.

Meatballs

	olive oil
1 lb	carrots
1 lb	mushrooms
2 tbs	garlic
1 1/2 tbs	cumin, ground
2 tbs	paprika
to taste	hot pepper
~3 cups	water
2-3 lbs	meatballs, frozen
14 oz	green olives, pitted, drained

In a dutch oven, heat olive oil. Fry carrots, mushrooms, garlic, cumin, paprika & pepper for a while. Add water and gentle-boil for 20-30 minutes. Add meatballs and simmer for at least 15 minutes. Add olives and simmer for 15 more minutes.

Lentils and Brown Rice

1	onion
1 lb	lentils
5 1/2 cups	chicken stock or miso
1/2 can	tomato paste
2 cloves	garlic
1 tbs	oregano
1 tbs	cumin seeds
3	chiles, dried
1	bay leaf
1 1/2 cup	brown rice
1 cup	carrot pieces

Dice the onion. Put the onion into a 4 1/2 quart saucepan. Cook without oil over medium heat until the onion starts to burn. Meanwhile, pick over lentils to remove rocks. Cover with stock. Add tomato paste and stir until dissolved. Press (or mince) garlic into liquid. Add oregano, cumin seeds, chiles and bay leaf. Stir. Pour in lentils and rice. Add carrots. Stir. Bring to a boil. Turn heat to low, cover and cook for 40 minutes.

Roasted Potatoes or Brussels Sprouts

3	Russet potatoes
	or
2 lb	Brussels sprouts
2 tbs	olive oil
to taste	salt
to taste	pepper

Preheat oven to 400F.

If using potatoes, wash and dry them. Then, slice them 1/4" thick. If using Brussels sprouts, rinse and dry. Trim ends and remove loose leaves. Halve lengthwise if desired.

Put them in a gallon-sized Ziploc bag. Add oil, salt and pepper. Shake and turn until evenly coated. Pour out into rectangular Pyrex dish and spread evenly. Bake for 45-60 minutes or until brown.

Fresh Egg-Less Pasta

400g	Semolina flour, fine
250g	Water

Mix 10 minutes with dough hook. Rest 10 minutes. Run through Atlas pasta machine, fettuccine works best. Dry on rack. Boil for a minute or two.

Hummus in Vitamix

2 cans	Garbanzos
2	Lemons, juiced
2 cloves	Garlic
1/2 cup	Olive oil
1/4 cup	Tahini
1/4 cup	Water
1/2 tsp	Cumin
1/2 tsp	Salt

Combine all ingredients in Vitamix until smooth. The 32 oz. container works best.

Roasted Broccolini

2 bunches	Broccolini
4 tsp	Olive oil
to taste	Salt

Heat oven to 375F. Trim stem ends by approximately one third. Lay broccolini on jelly roll pan without crowding. Lightly drizzle leafy ends with olive oil. Sprinkle with salt. Roast for 15 minutes.

Matsutake Gohan

4 cups	Water
1 oz	Kombu seaweed
1 oz	Bonito flakes
8 oz	Matsutake mushrooms
2 cups	Rice
2 tbsp	Soy sauce
2 tbsp	Sake
1 tbsp	Mirin
1 tsp	Salt

Make a stock of water, kombu, and bonito flakes. Clean and slice mushrooms. Combine all ingredients and bring to a boil. Continue on low, covered, for 20 minutes.

Cauliflower Soup

1	Onion
3 cloves	Garlic
3 tbsp	Olive oil
1 large	Cauliflower
4 cups	Chicken stock
1 1/2 tsp	Celery seed

Dice onion. Peel garlic. In large saucepan, heat oil and saute onion until it darkens. Meanwhile, rough-chop cauliflower into 1 1/2" chunks. Press garlic into onions and saute 1 minute more. Add chicken stock and celery seed. Add cauliflower. Simmer until soft (~30 minutes). Puree with immersion blender.

Mediterranean Baked Fish

6	Fillets of tilapia or similar fish
1/4 cup	Olive oil (EVOO)
4 sprigs	Thyme, fresh
1 can	Tomatoes, chopped
1/2 cup	Kalamata olives, chopped
1/8 tsp	Red pepper flakes
2 cloves	Garlic, minced
1/2 cup	Onion, finely diced
1 tbsp	Lemon juice
To taste	Balsamic vinegar
To taste	Salt

Heat oven to 400F. Peel garlic. Chop onion. De-stem thyme. In a bowl, combine all ingredients except fish. Oil a low baking dish (rectangular Pyrex). Lay fish skin-side-down in dish. Salt fish. Cover fish with other ingredients. Bake for 15-20 minutes, until fish flakes.