Michelle Thurber's Indian Night

Michelle started the year off with a bang at gourmet group last night. She went with an Indian theme and it was awesome. Many of us went back for seconds on the main course and it became difficult to finish the beautiful and tasty dessert - no worries I succeeded! You can click on some of the recipes that are underlined if you want to go to the "linked" page. The main dish recipe came from a website "thepioneerwoman.com" which Michelle highly recommends!

Chicken Tikka Masala

Ingredients

• 3 whole (to 4) Chicken Breasts
• Kosher Salt
• Ground Coriander
• Cumin, To Taste
• ½ cups Plain Yogurt
• 6 Tablespoons Butter
• 1 whole Large Onion
• 4 cloves Garlic
• 1 piece (approximately 2 Inches) Chunk Fresh Ginger
• Garam Masala (I found it at Target)
• 1 can (28 Ounce) Diced Tomatoes
• Sugar
• 1-½ cup Heavy Cream
• 2 cups Basmati Rice
• _____
• OPTIONAL:
• Fresh Cilantro
• Chili Peppers
• Turmeric
• Frozen Peas

Preparation Instructions

Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.

Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.

Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.

To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.

After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.

Creamy White Bean and Artichoke Spread:

1 Tbsp olive oil
½ tsp garlic, chopped
4 Tbsp celery, diced
1 cup artichoke hearts, cooked (frozen and thawed)
4 oz low fat cream cheese, room temperature
½ can (15.5 oz) BUSH’S® Cannellini Beans, drained and rinsed (reserve ½ can for salad)
1 pinch cayenne (optional)*
2 Tbsp chives
1 Tbsp lemon juice
Salt and pepper, to taste

Mix in a blender or food processor until smooth.

Near Eastern Chickpea Dip
1 can (1 lb. 4 oz) chickpeas
1/3 cup olive oil
1/2 cup finely chopped onion
1 teaspoon salt
2 tablespoons lemon juice
1/4 teaspoon pepper
1/3 cup chopped black olives
1/2 cup sour cream (optional) I didn't add it in.

Mix in a blender or food processor until smooth.

Feta Cheese and Roasted Red Pepper Dip - Htipiti

Ingredients:

• 2 large red peppers, roasted, peeled, and seeded (used jared)
• 1 Anaheim (mild chili) pepper, (see picture) seeded and chopped
• (You could also substitute a jalapeno pepper)
• 1 lb. Feta cheese, crumbled
• 1/2 cup Ricotta or Cream Cheese
• 4 tbsp. olive oil
• 3 tbsp. lemon juice
• 1/4 tsp. paprika
• a pinch of red pepper flakes

Preparation:

You can roast the red peppers in the oven or on the grill. I prefer to grill them until the skin is blackened and blistered on all sides. I allow them to cool, then peel the skin off and remove the seeds.

Chop the red peppers into large chunks and set aside. Carefully chop the Anaheim pepper and remove the seeds. Anaheim peppers are considered medium hot peppers - be careful not to touch your eyes with your fingers after handling the pepper or the seeds.

In the bowl of a food processor, add the feta cheese, the Ricotta (or Cream Cheese) and the chopped peppers. Add the olive oil and lemon juice and process until smooth. Add the paprika and red pepper flakes and mix until light and creamy.

No food processor? You can use a blender or try the traditional method of beating the ingredients in bowl or using a mortar and pestle.

Curried Cashew, Pear, and Grape Salad

Ingredients

• 3/4 cup cashew halves
• 4 slices bacon, coarsely chopped
• 1 tablespoon melted butter
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon curry powder
• 1 tablespoon brown sugar
• 1/2 teaspoon kosher salt
• 1/2 teaspoon cayenne pepper
• Dressing:
• 3 tablespoons white wine vinegar
• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 1/2 cup olive oil
• salt and black pepper to taste
• Salad:
• 1 (10 ounce) package mixed salad greens
• 1/2 medium Bosc pear, thinly sliced
• 1/2 cup halved seedless red grapes

Directions

1. In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly.
2. Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside.
3. In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside.
4. In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste.
5. In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.

Naan

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 cup warm water
• 1/4 cup white sugar
• 3 tablespoons milk
• 1 egg, beaten
• 2 teaspoons salt
• 4 1/2 cups bread flour
• 2 teaspoons minced garlic (optional)
• 1/4 cup butter, melted

Directions

1. In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
2. Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
3. During the second rising, preheat grill to high heat.
4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

(I mixed it in the breadmaker)

White Chocolate Fruit Tart

Ingredients

• 3/4 cup butter, softened
• 1/2 cup confectioners' sugar
• 1 1/2 cups all-purpose flour
• FILLING:
• 1 (10 ounce) package vanilla or white chips, melted and cooled (I used the private selection white chips from Smiths. They were the only ones I could find that had cocoa butter instead of partially hydrogenated oil)

• 1/4 cup heavy whipping cream
• 1 (8 ounce) package cream cheese, softened
• 1 (20 ounce) can pineapple chunks, undrained
• 1 pint fresh strawberries, sliced
• 1 (11 ounce) can mandarin oranges, drained
• 2 kiwifruit, peeled and sliced
• GLAZE:
• 3 tablespoons sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon lemon juice

Directions

1. In a small mixing bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour; mix well. Press into an ungreased 11-in. tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300 degrees F for 25-30 minutes or until lightly browned. Cool on a wire rack.
2. For filling, in a small mixing bowl, beat melted chips and cream. Add cream cheese and beat until smooth. (I mixed in my kitchenaid until it was light and fluffy). Spread over crust. Refrigerate for 30 minutes. Drain pineapple, reserving 1/2 cup juice; set juice aside. Arrange the pineapple, strawberries, oranges and kiwi over filling.
3. For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved pineapple juice until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool; brush over fruit. Refrigerate for 1 hour before serving. Refrigerate leftovers.