Turkey Korma

Meat balls

1 pound ground turkey (you can use beef if you want)
1 egg
1/4 cup panko (or bread crumbs)
1 tsp each cumin, coriander, cinnamon, salt
2 tbsp chopped fresh parsley

Mix all ingredient together and form small meat balls and saute on high in a frying pan until cooked through


1 cup frozen peas
1 bottle prepared Korma sauce (I use VH)

Stir in peas and sauce with cooked meat balls and saute until heated through.  Serve over basmati rice with Naan.

Thai Corn and Shrimp Chowder

This recipe is from the Best of Bridge cookbook, Bravo.  I have made it with shrimp but have had it in a Thai restaurant with thinly sliced chicken.

 

1 tbsp butter

1 medium onion, peeled and finely chopped

1 small potato peeled and diced

1 medium red or yellow bell pepper, seeds and membranes removed, finely chopped

1/2 tsp Thai red curry paste

2 cups corn kernels, frozen or fresh

2 cups chicken stock

1 can coconut milk (14oz)

1 tsp packed brown sugar

1/4 tsp salt

24 medium shrimp, peeled, deveined

1 tbsp chopped fresh cilantro

1 tbsp lime juice

In a large, heavy skillet, melt the butter over medium-high heat.
When it has foamed, stir in the onion, pepper and potato  and saute for 5-7 mins.  Add curry paste and stir for 15 seconds.  Add corn, chicken stock, , brown sugar and coconut milk; bring to a boil.  Reduce heat and simmer for 15 mins.  Stir in the, shrimp, salt and pepper, and cilantro and gently simmer until the shrimp are just, cooked through 3-4 mins.  Do not overcook the shrimp.
Stir in cilantro and lime juice, taste and adjust seasonings with brown sugar, salt and lime juice.

Garnish with a few cilantro leaves in each bowl.

Classic French Bread

A friend of mine gave me this recipe.  It is so easy to make and tastes great too!  I have half of the dough for 1 loaf of bread with soup and the other half another day for pizza crust.

5 1/3 cups flour
2 tsp salt (1 tbsp coarse salt)
2 1/4 tsp instant yeast
2 Cups lukewarm water

Combine all ingredients in a mixing bowl.  Use a large spoon and stir for 1 minute until the dough comes together and all the flour is combined. (you can use 1-2 tbsp more water if needed).  Sough will be "shaggy".  Let it rest uncovered for 5 mins.  Oil hands and stretch and fold 4 times.  1. Top over 2. Right side over 3. Left side over 4 Bottom over.  Turn it over and place a bowl over the dough and let it rest for 10 mins.  Repeat stretching process 3 more times with 10 minutes between.  Dough should feel smooth and springy (you may still see little bits of yeast, that is ok).  Place dough ball in a lightly greased bowl with a lid and put it into the fridge for up to 4 days.

On Baking Day
2 hours before you plan to back it, remove the amount of dough you want to bake from the fridge.  Lightly oil your work space (counter).  Divide dough into equal parts for rolls or loaves and shape.  To shape into loaves, roll it like you are rolling a sleeping bag.

Lightly flour your counter where your dough is going to rise or proof.  If you are using a metal pan, you can flour the pan and let the dough proof on it.  Cover the loaves/rolls loosely with plastic wrap and let it proof for 1 hour.  Remove plastic wrap and let it proof for 45-60 mins.  Preheat oven to 550 F or as high as it will go.  When the dough is ready to bake turn the oven down to 450.  Take a sharp knife and slash the loaves or rolls to allow the gas to escape.  Slide your loaves or rolls into the oven.  Bake 10-12 minutes, rotate the pan and bake another 10-15 minutes (less for rolls)