Murgh Makhanwala (Butter Chicken)

Butter Chicken

 

I have no idea if this is the authentic recipe, but let me tell you, it tasted damn well delicious! For me Indian food is akin to comfort food.  Blame my college room-mate, who I love dearly and her family hails from Gujarat;  she was the person who used to cook for me when I couldn’t even boil water.

I don’t think there is anything more satisfying than a deliciously spiced meal, with loads of extra tasty sauce to sop up with home-made bread, in this case, Naan.  I stole this recipe from the Saveur website.  It popped up in my inbox, and I couldn’t get it out of my head since the moment I looked at it.  Normally my main problem in making Indian food is finding all the right ingredients.  This one is fairly easy, the only ingredient missing was the fresh or frozen curry leaves, which I still haven’t managed to find here.  Hopefully, one day I will, but to tell you the truth, I don’t think it would have changed much in this dish.  This chicken is really “finger lickin’ good”…..I mean, with all that yummy sauce, it begs for you to let your table manners go for the night!  As always, the true testament of a dish being good or great….my daughter eating it all, and then taking some for lunch the next day!

So here’s what you’re going to need:

For the chicken:

1/2 cup greek yogurt

2 tbsp fresh lemon juice

1 tbsp oil

2 tsp garam masala

1 tsp crushed red chile flakes

4 cloves of garlic, minced

1 3″ piece of ginger, peeled and sliced cross-wise

Salt, to taste

1 3-4 lb. chicken, cut into 8 pieces and skin removed

For the sauce:

1 tsp crushed red chile flakes

4 cloves of garlic, minced

4 whole cardamom pods, cracked

3 whole cloves, crushed

1 28-oz. can whole peeled tomatoes, undrained

1 3″ piece of ginger, washed and grated

1 bay leaf

1/3 cup heavy cream

4 tbsp unsalted butter, cut into 1/2″ cubes

4 fresh or frozen curry leaves

Salt and freshly ground pepper, to taste

Fresh cilantro leaves for garnish

 

Marinate the chicken:  Combine all ingredients except for chicken in a food processor; purée.  Transfer marinade to a large bowl and add chicken, tossing to coat.  Cover with plastic wrap and refrigerate for at least 4 hours or overnight.  (I did overnight, I think it made a difference.)

Heat oven to 500F (250C).  Transfer chicken to aluminum foil lined baking sheet, and spoon any marinade left over on top of the chicken.  Bake chicken until light brown but not cooked through, about 20 minutes.  Transfer to a rack, set aside.

Make the sauce:  In a large pot over med-high heat, combine chile flakes, garlic, cardamom, cloves, tomatoes, ginger, bay leaf, and 2/3 cup water.  Bring to a simmer, reduce heat to med-low, and cook, stirring often and crushing tomatoes with a spoon, for 25 minutes.  Discard bay leaf and transfer sauce to a food processor, purée.  Return sauce to pot and continue cooking over medium-low heat until thickened slightly, about 15 minutes.  Add reserved chicken pieces and any marinade left over from the pan, along with a 1/3 cup water.  Cook, stirring occasionally, until sauce thickens and chicken is cooked through, about 10 minutes.  Stir in cream, butter, garam masala and curry leaves.  Reduce heat to low and cook until flavors meld, about 5 minutes.  Transfer to a serving platter, garnish with fresh cilantro leaves and serve with warm Naan bread.

From my kitchen to yours,

Carla 

El Cisne Azul : Mushroom lover’s heaven in Madrid’s Chueca neighborhood

cisne azul

Once in a blue moon, you come along a little slice of heaven.  This is just what happened to me and two good friends yesterday.  After a weekend full of food debauchery, sampling some of Madrid’s best tapas bars, we never thought it could end on a better note than it did.  That is El Cisne Azul, easily discarded as a shabby bar in this vibrant neighborhood full of modern and beautiful bistros.  You will be very sorry if you do, though.  A true diamond in the rough, this little bar probably hasn’t changed its appearance in many, many years.  You know what though, I am kind of glad.  I much rather they keep spending their hard-earned money on quality ingredients rather than jazzing up the place.  And this shows.  Their specialty is wild mushrooms, proudly written on the front door, “Fresh Wild Mushrooms all year round”.  You walk in, and it’s a small place, with only about 4 tables and 2 high tops, with a very large bar for standing room only.  On one end of the room is a large refrigerator/display cabinet that holds the prized bounty, only the freshest wild mushrooms and vegetables.

We were lucky to grab a table, as 10 minutes passed the place was jam-packed with people waiting to eat their delicacies.  One man was at the grill, proudly and rapidly serving up all the goodies.

The menu is quite extensive, you have your house specialties, sautéed mushrooms, Revueltos (scrambled or fried eggs) with mushrooms, Foie gras with mushrooms, and then some Chuleton.  But we came for, yup, the mushrooms.

We started our bacchanal with some beautiful house wine and a plate of sautéed Amanita Caesarea, which is known as Caesar’s Mushrooms, because it apparently was a favorite of the Roman Emperor Claudius.

photo (38)

 

This mushroom has an orange cap and a white stem, with a slight nutty flavor.  It can be eaten raw, like a carpaccio with some oil and parmesan shavings, but we decided on the sautéed version.  Lightly salted, it was a fantastic started, since it really has a very delicate taste.  Mind you, the servers know what they are doing, because they chose the order!

Next up was Zucchini Flowers sautéed with Truffle Oil.

photo (39)

 

This was very nice, but call me crazy.  I prefer the Italian version, where they are stuffed with cheese and fried.  Nonetheless, they were very, very good.

Our next dish was a Fried egg with Black Trumpet or Black Chanterelle mushroom.

 

photo (40) photo (41)

 

 

I am sure you know my love for eggs, so there is nothing more delicious than a plate of eggs with wild mushrooms.  Black Trumpets have a deeper, earthier taste.  They can also be made in stews with beef or venison, since it really handles red meats very well.  But, a risotto or pasta with them is equally delicious.

The star of the day, was the Porcini mushrooms with Torta del Casar Cheese.

photo (42)

 

Torta del Casar is a sheep’s milk cheese from Extremadura region in Spain.  It is a nutty, slightly strong cheese, which is traditionally eaten from its rind, since it is quite creamy.  We knew this had to be good, but it was a religious experience, really.  The two combine so perfectly, and quite frankly, really balance each other out.  I could eat this every day, but then I would also have to run a half marathon every day to compensate.  I really don’t have words to describe how good this is, so I will just leave you to look at the picture and imagine it.

So, after this the server asked us if we wanted anything else, and we thought that we should leave a good thing be.  But, he told us that to finish off our meal, we should try the “Majorero” cheese from the Canary Islands, that is grilled and served with onion marmalade.  YES PLEASE!

photo (43) photo (45)

 

This cheese is similar to Manchego, sheep’s milk, and can be cured, semi-cured and soft.  I imagine this was the last variety, because of it’s ability to melt.  This reminded me so much of our queso tierno in Colombia, which we also grill to get that beautiful crispy crust and gooey center.  But props go to the boys at Cisne Azul, who paired it beautifully with the onion marmalade.  We were crazy about this.

So, then the server asks us if we wanted dessert.  We thought we had already had dessert, thinking the grilled cheese with jam was our last plate.  So, we said no, we were fine.  Then he told us that they had some house made Macarons, with Porcini cream custard filling.  What the what?  It was so odd sounding, we just had to try it.

photo (44)

 

Upon taking the first bite, we all looked at each other with this perplexed look on our faces.  Our mind couldnt’ really process the incredibly weird combination of sweet porcini’s.  But as we kept chewing, our faces started contorting in these orgasmic expressions.  Why hasn’t anyone thought of this before?  It is a spectacular flavor combination!  I can’t get enough of these, and I will order them every time I go!

So folks, if you are in Madrid, you cannot afford to miss this place.  Good service, authentically kitsch decor, exceptional quality food.  Who could ask for anything more?

El Cisne Azul

Calle de Gravina 19,

28004, Madrid

Metro:  Chueca Line

+34 915 21 37 99

Lentil and Chorizo Stew

Lentil and Chorizo Stew

Yesterday my baby girl was home sick with a tummy bug, which incidentally I caught, so I decided to make her a clear broth.  I had some chicken and ham bones in the fridge, plus loads of veggies, and I always have some herbs and spices on hand, so it was easy-going.  Today she is feeling much better, and I put that delicious stock to good use.  Lentils-  I love lentils, having grown up eating it almost every week.  In Colombia our grains are usually accompanied with white rice, but here in Spain, lentils are eaten as a dish on its own.  That is what I was going for today, swapping my usual “latino” herbs and spices for some more “mediterranean” ones.  Oh, and let’s not forget the chorizo……no lentil dish worth its name would be without it here, since pork is king!

Lentil and Chorizo Stew

I love the chorizo in the lentils, it gives it a warmth and depth that really isn’t achieved with in our Colombian counterpart; at least in my home our lentils were more of the vegetarian variety.   Also, I added some smoked sweet “pimenton” to give it that extra smoky kick!  Adding the chorizo and pimenton makes this more of a one plate meal, no accompaniment needed, and as the weather cools down, it definitely warms your belly too!

So here’s what you’re going to need”

4 cups dark stock (recipe below)

1 tbsp olive oil

1/2 onion, finely chopped

1/2 green pepper, finely chopped

1 clove garlic, crushed

1 tbsp tomato paste

1 carrot, chopped

1/4 cup chorizo, cubed

1 tsp smoked sweet pimenton or paprika

1 cup Pardina lentils, or Lentilles du Puy (french lentils)

2 bay leaves

1 sprig of thyme

Salt and Pepper, to taste

In a medium sauté pan, add the olive oil and warm it up over medium low heat.  Add the onion and green pepper, and sauté until softened, about 8 minutes.  Add the garlic and tomato paste, and cook for another 5 minutes.  Add the carrot, chorizo and pimenton, stirring and cook for another 2 minutes.

In the meantime, in a dutch oven or medium stockpot, bring your stock to a boil.  When boiling, add the vegetables, lentils, bay leaves and thyme.  Season with salt and pepper, and cook over high heat for 10 minutes.  Lower the heat to medium low, and simmer for another 35 minutes or until the lentils are fully cooked and it has slightly thickened.  Serve with fresh crusty bread and enjoy!

For the Stock:

This is a go to stock recipe that can be used as a broth, or base for other food preparations.  This makes about 6 cups, and feel free to swap some of the vegetables and herbs for what you have on hand.  The most important part is the cooking time so it really develops some flavor.

Makes about 6 cups of stock

2 tbsp olive oil

1 tbsp butter

1 leek, sliced

3 shallots, diced

2 carrots, diced

2 celery sticks plus some leaves, sliced

1 large tomato, diced

1 cup cabbage, diced

1 tbsp tomato paste

Chicken bones and neck

3 ham bones

8 cups water

2 sprigs of sage, roughly chopped

2 sprigs of thyme

3 bay leaves

1 tsp black peppercorns

Salt, to taste

In a large dutch oven, heat the olive oil and butter over medium heat.  Add the leek, shallots, carrot, celery, tomato and cabbage, cook for about 15 minutes, until softened.  Raise heat to high, add the tomato paste and your bones, stirring constantly to incorporate the paste.  Add the water and the rest of the ingredients.  Boil for about 10 minutes, and then lower heat to medium high, and cook for another 40 minutes.  Turn off heat, and cover to let the flavors meld for another 20 minutes.

Strain through a chinois, and return to the dutch oven.  If you want a very clear broth, like consome, then when the stock is simmering, add 2 scrambled egg whites to the stock, and let it simmer for about 5 minutes.  Remove the egg whites, this picks up all the impurities and leaves you with a crystalline broth.

From my kitchen to yours,

Carla