RECIPE: Keralan Keema Curry, Beef or Lamb

There is another keema recipe on this blog, from Northern India.  

This recipe is from Southern India, from Curried Favors by Maya Kaimal.  While there are some similarities, this recipe has a very different spice mixture.  We enjoy both recipes.

I've made this version many times, and every time I think to myself "that's a LOT of coriander!"  but the result is delicious!  I always eliminate the potatoes, because I don't eat them.  I have substituted carrots, parsnips, spinach or kale.  You could use celeriac, turnips, or garbanzos if you prefer, or you can leave the potatoes and peas out altogether and reduce the spices by 1/3.  

I'll add a photo next time I make it. 

Keralan Keema Curry made with Ground Beef or Lamb  

Serves 6

INGREDIENTS:  

• 1.5 pounds lean ground beef or lamb 
• 1/4 cup ghee
• 2 cups thinly sliced yellow onions 
• 3 t. minced garlic
• 3 t. minced ginger
• SPICE MIXTURE:
• 8 t. ground coriander
• 1.5 t. ground cumin
• 3/4 t. ground red pepper (I use kashmiri, you can use paprika if you don't tolerate heat)
• 3/4 t. ground black pepper
• 1/4 t. turmeric
• 1/4 t. ground Ceylon cinnamon
• 1/4 t. ground cloves 
• 1 or 2 fresh chilies split lengthwise (serrano, or jalapeno)
• 2 t. salt
• 2 cups chopped potatoes OR carrots OR parsnips OR celeriac OR turnips OR or garbanzos 
• 1 cup chopped tomatoes, fresh or canned, peeled and drained
• 1 cup frozen peas OR 8 oz blanched spinach, minced
• 1 cup water
• 1 t. fresh lemon juice 

INSTRUCTIONS: 

Mix the spice mixture in a small bowl and set aside.

If you're using root vegetables, pare them and chop into 1/2" pieces. 

In a large frying pan over medium-high heat, fry the onion in the ghee until the edges are nicely browned.  

Add garlic and ginger and stir 2 minutes or until the onion turns medium brown.   

Add ground meat and fry until it browns, stirring to completely break up lumps.   

Stir in the spice mixture, chilies, and salt.  Add the roots, if you're using them, the tomatoes and water, bring to a boil, then turn the heat to low and simmer, partially covered, and stirring occasionally, for 20 minutes or until the roots are tender.

Add the peas or spinach and cook uncovered for another 5 minutes.  Mixture should be neither dry nor watery.

Sir in lemon juice and remove from heat.  Taste and adjust the salt. 

 

MENU: My favorite Indian Recipes

When we have friends over for Indian Food, this is the menu I generally prepare, because it includes all my favorite Indian recipes.  Many of the dishes can be made in advance, leaving only the rice, dal, and frying the paneer for the last minute.  I may substitute a ground lamb curry (keema) for the lamb with turnips.  

 

BEVERAGE:

Spiced Mango Lassi with optional Saffron Gin

 

STARTERS:

Tamarind Chutney and Quark Dip

Coriander Chutney Yogurt Dip

Fenugreek Crackers (Methi Mathri)

 

DINNER:

Lamb Curry with Turnips

Palak Paneer (Spinach with Paneer Cheese)

Cauliflower with Cumin, Fennel and Black Mustard

Basmati Rice

Cucumber Raita 

 

DESSERT:

Saffron and Cardamom Phirni (Rice Pudding) with pistachio garnish 

 

RECIPE: Floral, Herbal, or Fruit Ice

Floral, Herbal, or Fruit Filled Ice

Our freezer doesn't have an ice machine, so we freeze our ice in silicone molds.

To dress them up, I like to add 'stuff' to the ice.  

In summer I'll add EDIBLE flowers, herbs, or berries, in winter I'll add fruit.

EDIBLE flowers are varieties that are non-toxic and have been grown without chemicals.  Whole Foods sometime sells them, or you can grow your own.  Our farm has you-pick flowers, some of which are edible.  Pansies, nasturtiums, cornflower, roses, bachelor buttons, and calendula (marigolds) are all edible.   

INGREDIENTS:

• Water, or juice - I have used cucumber juice....
• EDIBLE Flowers, herbs, berries or fruit.  Strong colored flowers will show the most.
• I am using nasturtiums here, which are nice and bright.
  

INSTRUCTIONS:

Note: if you boil and then cool the water, it should freeze clear, but I have not tested that.

Choose flowers that are about the same size as the depressions in your ice cube tray, they won't twist or float as much as smaller flowers. Cut fruit to fit the depressions.

If you're using flowers, immerse them in a bowl of ice water to flush out insects and to plump the petals. 

Plump your flowers in ice water

To prevent the 'garnish' from floating to the top of the ice cube, I will start by filling the tray half full.
 

Lay the flowers on the water with their good side towards the sides of the cube.  If the flower(s) isn't totally immersed in the water, that's OK.
 

Freeze.

Bottom layer of flowers before freezing

Several hours later, check to see if the water has frozen.  
 

Once the water is frozen, place another flower face up on the ice and fill the cubes to the top.  

Top layer of flowers before freezing

Freeze overnight.

The next day, your beautiful cubes should be ready to use!

Frozen flower ice cubes! 

Stack your cubes in a tall glass.  You can see there are two flowers in each cube:

Stack flower ice cubes in a tall glass.

The ice isn't as visible in colored liquid, which is why I try to use brightly colored flowers:

Flower ice cubes in apple cider & tonic.

RECIPE: Cauliflower Soup with Three Garnishes - Lovage, Saffron, and Red Pepper

There was cauliflower at Groh Farm a few weeks ago so I made one of my favorite cauliflower soups - raw Cauliflower and Cashew Soup.  I normally serve this with a roasted red pepper puree, but I have also served it with lovage oil.  Since I JUST made a fresh batch of lovage oil, and the new harvest of red peppers is starting to come in, I made a fresh batch of the roasted red pepper puree.  Then...looking for one additional flavor to add to the party, I made the saffron extract I used in the asparagus risotto I made earlier this year.

Cauliflower Soup with Three Garnishes - Lovage, Saffron, and Red Pepper

The garnishes can be used separately or together.  

Using these three different colors, I was able to draw a flower on the surface of the soup!  I outlined the flower with a skewer, so the oils would have a boundary, then pulled the point of the skewer through the 'petals'.  Because the soup is served cold, you have plenty of time to play around with the garnishes.

INGREDIENTS:

Cauliflower and Cashew Soup

Roasted Red Pepper Puree

Lovage Oil (either recipe, but the darker one will be more visible)

Saffron Extract

Small skewers, small droppers, and small spoons.

INSTRUCTIONS:

Transfer the soup to a small soup bowl and smooth the top (I played around in a custard cup).

Transfer the garnishes to small containers, and add droppers and/or small spoons.  

I now store the oil and extract in 4oz amber bottles with a dropper top which makes it easy to pull them out to add flourishes.  My red pepper puree does work in a dropper, but make sure your puree works in your dropper!  If your puree is thicker you may need to add a little more oil or cream.

Garnishes in small pitchers with droppers and small spoons.

To clean the droppers, soak them in water with a little dish soap overnight.  The next day, remove the glass dropper from the bulb.  Using a small brush (I use the one that came with my glass straws), scrub the inside of the dropped with a little soap.  Thoroughly rinse the soap from the dropper, then use a small piece of tissue to dry the inside:

Drying the dropper with a tissue.

My first attempt was a bit of a failure, because the oils didn't stay where I put them, but it still tasted good:

 

RECIPE: How to Sous Vide a Beef or Bison Chateaubriand Tenderloin

A friend of ours, who describes himself as "the steak expert,"  offered to teach me how to sous vide a chateaubriand tenderloin with both a pre- and post- sear.  

How to Sous Vide a Beef or Bison Chateaubriand Tenderloin

 Serves 6

We used a 1.75-pound chateaubriand, and intended to serve it in 1.5" thick slices, medium rare on the inside, and nicely browned on the outside.  Here are the photos I took:

First, he tied the roast with butcher's twine to insure it stayed round; 

Second, in a hot pan, he melted some beef tallow and seared the outside of the roll including the ends;

Third, he vacuum sealed it with some seasoned butter (grey shallots and thyme):

Chateaubriand tied, seared, and vacuum sealed with seasoned butter

Fourth, he cooked it sous vide at 130F for 1.5 hours.  This is how it looked when he removed it from the vacuum bag:

chateaubriand cooked sous vide at 130F for 1.5 hours

Fifth, he sliced it into 1.5" thick pieces - we ended up with 5 good size steaks and one slightly smaller:

Cutting the chateaubriand into 1.5 inch steaks

Sixth, in the same pan used to sear the outside, he melted some additional tallow and seared each steak on both sides until browned:

Searing the steaks on both sides

When he removed them from the pan, he sprinkled each one with a little coarse salt.  

Absolutely perfect medium rare tenderloin steaks!

After resting for 5 minutes, we served the steaks with additional seasoned butter.  They were perfectly medium rare inside!  Sorry I forgot to take a photo of the inside!  I was too busy eating! 

RECIPE: Nasturtium Butter

Our nasturtium plants are outdoing themselves this year, and I want to preserve their wonderfulness, so here's another way I save them.  Nasturtium plants are in the same family as horseradish, and have a similar bite.  Therefore...we like this over grilled beef...

 

Make this during summer, when the nasturtiums are prolific, and freeze it to use over winter. 

 

There are two ways to freeze it: one is shown below - in ice cube trays.  Once frozen, I wrap them individually in parchment, then in foil before returning to the freezer.  I made a double recipe for the ice cube tray shown below.

The other way is shown at the bottom of this post: I form the butter into a log, roll it in parchment; then roll it in plastic wrap to hold the shape; then roll it in tin foil to protect it from freezer burn.  The log can be sliced into coins.

 

 Nasturtium Butter

 

Makes about 3/4 cup

 

INGREDIENTS:

1/2 cup unsalted butter, room temperature

1/4 cup finely chopped nasturtium leaves

1 or 2 nasturtium flowers for every tbsp of butter 

1/2  tsp salt or to taste

1/2 tsp lemon zest

Optional:

1 t. garlic, micro-planed

1 t. lemon juice

 
INSTRUCTIONS:

Remove the petals from the flowers and slice them 1/16".  Add the rest of the flower to the nasturtium leaves.

Chop the nasturtiums leaves in a food processor. 

Add the butter, lemon juice, and salt and pulse to blend.  If you're using the garlic and lemon juice, add it now.  Taste and adjust seasoning.

Stir in the sliced flower petals by hand.

Chill or freeze. 

*In the photo above, the flowers were all very light yellow and didn't show up well.  Since then, the bush with the dark red flowers has blossomed so I made another batch with them, and I think it will be nice to serve it with our holiday raclette meal - butter with green and red flecks!  

How I wrap a roll of seasoned butter (I made a half recipe for the roll shown below, and used 8 red flowers):

(1) Roll the butter in parchment.

(2) Roll the parchment in cling wrap.

(3) Roll the cling wrap in foil.

I forgot to take a photo of the finished roll.  I labeled it, slipped into a small zipper bag, and froze it.

 

 

RECIPE: Two Versions of Zucchini Brownies - Fudgy and Cakey

I made this last year and liked it so much I made it again this year, to use up the last of the  yellow zucchini in the farm store.  I made two pans, one to freeze and one to eat.  I was in a hurry and screwed them both up!  But ... I learned something from both errors which I am sharing here.  We ate them simultaneously to analyze the difference in the preparation methods.

Original recipe: Zucchini Brownies - Gluten Free and Low Carb

Both recipes were made using the original recipe linked above, but rather than stirring the chocolate chips into the batter, I sprinkled them on the top.

In the first batch, two of the zucchini were peeled, so there was much less of the tougher skin.  I forgot to add the butter to the processor with the other wet ingredients and the batter got very light and fluffy! I pulsed the butter in last, added the dry ingredients, and baked it.  It came out more cakey than the other batch but very moist and delicious!  This was my favorite of the two versions.

In the second batch, all the zucchinis had they skin.  I added the butter when I was supposed to and the wet ingredients were much less fluffy.  There were also tiny pieces of skin in the batter.  I added the dry ingredients and baked it, only realizing after I put it n the oven that I had forgotten to add the salt!  It came out more fudgy than the first version, and a little more toothsome due to the tiny bits of zucchini skin.  I sprinkled flake salt on top.  This was my husband's favorite of the two.

Zucchini Brownies - Fudgy or Cakey

CAKEY on the left, FUDGY on the right.

FUDGY on the left, CAKEY on the right.

ORIGINAL VERSION (recipe is below)

Makes one 8" x 10" pan (see note)

INGREDIENTS:

• 3 cups zucchini, washed, trimmed, and cut into chunks.  No need to peel (approximately 1 pound washed trimmed and dried).
• 6 t. butter, melted
• 6 large eggs
• 2 t. vanilla extract
• 1/2 c. maple syrup granules or coconut sugar
  
• 1/2 c. Allulose
• 1 c. unsweetened cocoa
• 2 t. Vietnamese cinnamon
• 1/2 - 2 t. cayenne powder (optional, depending on your heat tolerance)
• 1 t. baking powder
• 1/2 t. salt
• 1 c. sprouted oat flour (I use One Degree)
  
• 1/2 c. low-carb mini chocolate chips (like Choc Zero)

INSTRUCTIONS:

1. Preheat oven to 350F (325F convection or they will burn). 
2. Lightly butter a 9 x 11" pan and then line it with parchment*
3. In a medium bowl, whisk together the dry ingredients
4. Combine the zucchini, melted butter, eggs and vanilla in the bowl of a processor and process until smooth.
5. Add the dry ingredients to the processor and pulse just to combine.
6. Transfer the batter to the prepared pan.  Sprinkle the chocolate chips on top and stir gently to incorporate them. 
7. Bake for 30 minutes, until a toothpick inserted in the center comes out clean or with a few pieces of moist crumbs clinging to it.  
8. If it's not ready after 30 minutes, turn off the heat and leave the pan in the warm oven, checking periodically. 
   
9. Remove brownies from the oven and allow them to cool completely.
10. The original recipe called for frosting but we found them sweet enough without it.

*The butter will help the parchment stick to the pan.

NOTE: I used an 8" x 10" pan and the brownies were a little tall.  A 9" x 11" would have worked better.  If you like the way they look in my photo, use an 8" x 10" pan!

STORAGE:  These will keep on the counter in a cool kitchen (ours is 74F), covered, for FIVE DAYS.  On the 7th day, they were moldy, so I wouldn't risk six days.... If your kitchen is warm, I would refrigerate them.  They freeze beautifully.

RECIPE: Lovage Oil Made Two Ways

If you love lovage as much as I do, you will love this oil!  

Blanching the leaves produces a dark vibrantly colored oil, but the color fades in a few days.  The flavor doesn't fade, only the color.

Steeping the leaves produces a lighter colored oil with a slightly milder flavor.  

I have used this as a garnish with both cauliflower soup and mashed bean puree.  You could also use it to flavor risotto or pasta.  Lovage is wonderful with chicken - make lovage mayonnaise for chicken salad or leftover chicken sandwiches. 

Lovage Oil Made Two Ways

Makes 1/2 cup

INGREDIENTS (same ingredients for both instructions):

• 1/2 cup lovage leaves, stalks removed and reserved, washed and dried
• 7 ounces avocado oil

 

INSTRUCTIONS for a bright green oil:

Blanch the leaves in boiling water for exactly 10 seconds

Immediately ice-bath 

Squeeze out excess water

Process them in a food processor with the oil for a full 2 minutes

Strain through a stainless fine-mesh sieve because I didn't want to lose any of the oil to a nut milk bag or muslin, even though they would have strained out the finest particles.

Do NOT press or stir—let gravity do the work

 

This is the lighter oil - it's more olive color than bright green

INSTRUCTIONS for an aromatic lighter green oil:

Mince the lovage leaves, then mash them lightly with a mortar and pestle 

Heat the oil to 125 degrees, add half the leaves and let them steep for 20 minutes.

Add the remaining leaves, turn off the heat, and let the mixture cool.

Transfer the oil and the leaves to a small jar and let the leaves steep overnight.

Strain out the leaves and store the oil in the fridge until you need it.

 

Cauliflower soup with lovage oil!

RECIPE: White Bean and Adzuki Puree to use instead of mashed potatoes

I don't eat potatoes (they give me arthritis) and my husband shouldn't eat them (they spike blood sugar) so I came up with this recipe to serve instead when parsnips and celeriac aren't in season.  

The first time I made it, I used white beans and adzuki and it was delicious!  It looked very much like mashed pinto beans, though, so I tried making it with white beans.  It was very good, but not as good as the blend because adzuki beans have a lot of flavor.  But...the white bean puree looks very much like mashed potatoes!   

These can be seasoned as you would season mashed potatoes, with garlic, toasted onion, Dijon mustard, or herbs - use your imagination!  I tasted this with lovage oil and it was delicious!!

Mashed White Bean and Adzuki Puree 

White Bean and Adzuki Puree is pictured at the bottom.

Serves 6 

INGREDIENTS:

• 2 15oz cans great northern white beans 
• 1 15oz can adzuki beans (or an additional can great northern beans)
  
• 4 Tbsp butter, room temperature
• ⅓–½ cup heavy cream, WHIPPED
• About 1.5 tsp salt, or to taste
• freshly ground white pepper to taste
  
• OPTIONAL: 1-2 T. fresh lemon juice 
  
• Salt and freshly ground white pepper

INSTRUCTIONS: 

If you're using great northern and adzuki: empty all three cans into a 4-quart saucepan including the liquid they're packed in.  Simmer uncovered on medium heat until beans are starting to break down and most of the liquid has been absorbed.  The great northern will break down before the adzuki, hence the need for additional liquid.  Turn off the heat when they start to stick.

If you're using only great northern: Drain the beans reserving 1/2 cup of the liquid.  Add the beans and the 1/2 cup liquid to a 3-quart sauce pan and simmer uncovered until the beans are starting to break down and most of the liquid has been absorbed.  They will be sticking to the pan a little.  Turn the heat off and let them sit until they are no longer sticking, about 5 minutes.

Transfer the beans to the bowl of a food processor along with the softened butter and process until they're super smooth and creamy. 

Season with salt and pepper.  Taste them.  The all great northern beans may need the lemon juice.  Add it 1 T. at a time.

Transfer the beans to a bowl and fold in the whipped cream until they're the consistency of mashed potatoes. Season with salt and pepper and serve.  

They can be reheated on top of the stove but the whipped cream will deflate:

Add them to a saucepan with a little milk or cream and heat over medium low, stirring occasionally with a silicone spatula.  As they loosen, add milk 1 T. at a time until they're back to mashed potato consistency.  Keep warm over lowest possible heat.  If they tighten up, a little milk should fix them. 

 

Mashed Great Northern and Adzuki Bean Puree, reheated

RECIPE: Roasted Green Beans (great use for big beans!)

My husband harvested 8 pounds of green beans three days ago, and many of them were bigger than I like (I prefer thin haricots-vert type beans).  This recipe turned out to be a life saver : two pounds of mature garden beans was reduced to two servings, and they tasted wonderful.   I made two trays, with different seasonings on each. I wouldn't use thin green beans, they don't have enough flesh to survive roasting.

If you need to store raw beans and don't have room in your fridge, do not wash them.  Place them in a wide bowl between two cotton dishtowels, and leave them in a cool basement or root cellar.  I kept ours in our basement for 3 days and they were perfect when I brought them upstairs.

This recipe is dead easy - wash, dry, and trim the beans; toss them with butter and either bacon fat or EVOO, and roast until tender and blistered.  I made two trays, one with bacon and one with EVOO, and seasoned them differently.  Both were delicious.  Use my seasoning recommendation or concoct  your own!

Roasted Green Beans with Shallots and Parsley

Serves 2

INGREDIENTS:

• 2 pounds large fat green beans (NOT thin haricots vert type beans)
  
• 3 T fat, either butter + olive oil, or bacon fat
• OPTIONAL but recommended:
  
• 1.5 c. thinly sliced shallots 
• 1/4 cup minced fresh parsley 
• 1/4 cup thinly sliced green onion tops
• 1 T. lemon zest
  
• salt and pepper to taste
  

INSTRUCTIONS:  

Wash the green beans, dry them thoroughly, then slice them into 2-3" pieces.

Preheat the oven to 425F.

In a 10 x 11 baking sheet or equivalent size casserole dish (I used the pan that came with our toaster oven), toss the beans with the fat. THE BEANS WILL SHRINK CONSIDERABLY!  Don't be afraid to load the pan.  There should be 2-3 layers of beans.

Roast the beans in the center of the oven for 10-20 minutes, depending on how fresh they are.  Older beans will cook faster.  

When the beans are about half-way to tender: add one cup of shallots, stir the beans to mix in the shallots, and cook for another 15 minutes.  The shallots should be starting to caramelize; the beans should be starting to brown and almost cooked through. 

Roasted Green Beans and shallots almost cooked

Add the remaining 1/2 cup shallots, stir and return to oven.  Check every 5-10 minutes after that. 

When the beans are done, add the parsley and green onions, and sprinkle them with salt and pepper.  Toss to combine.  Garnish with lemon zest and serve.  

Eat immediately - they cool down fast!