Week 10 Journal

Week 10 World Cuisine

Menu: South India Tamarind Sauce Jhinga Kari: Shrimp curry Eratchi Ularthiyathu: Kerala-style lamb Gobhi: Cauliflower fritters Tomato Chutney Kheere ka raita: Yogurt with cucumber and mint Puris: deep fried puffed Bread Chai Masala: spiced tea

Tamarind Sauce

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7 tbs. Tamrind paste •

10 tbs Palm sugar •

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2 cups water

Cayenne pepper TT •

Salt TT

Procedure: 1. Combine tamirid, sugar, water; bring to boil, reduce to a simmer, and cook to a jam like consistency 2. Add salt and cayenne to taste.

Jhinga Kari: Shrimp curry • •

¼ cup Chee

1 cup Onions, cut in half lengh wise then finely sliced • • •

2 garlic cloves

1 tea ginger minced 2 tea coriander, ground • •

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1 tea Turmeric ½ tea Chile power

½ tea Cumin ground •

2 tbs. wh. Vinegar • •

1 # shrimp ¾ cup water

Procedure: 1. Heat Ghee, add onions, ginger. Cook until soft and slightly brown, 10 to 12 mins. Add ginger for 1 min. 2. Make a paste out of dry ingredients and vinegar. 3. Add paste to cooked onions and stir fry for 3 mins. Stirring constantly. 4. Add shrimp and toss to coat. Add water and cook until just cooked, 2-3 mins. 5. Serve hot

Eratchi Ularthiyathu: Kerala-style lamb •

1 # boneless lamb shoulder, ½ in. dice cubes. • • •

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3 tbs veg oil

1 tea mustard seeds

2 cups onions. Finely sliced •

1 fresh ginger

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4 garlic cloves

3 dried hot chilies steamed and soften in 1/4th cup • • • •

20 curry leaves

1 tbs coriander, ground

¼ black pep, freshly ground

2 cups tom peeled seeded chopped with juice •

2 tbs flake dried coconut •

1 tea fennel, ground • •

Procedure:

1 tea salt ½ cup water

1. Rinse lamb pieces combine 1 ½ cups water. Bring to boil. Cover partially reduces to simmer. Cook until tender but still chewy. 1520 mins remove from heat drain and discard cooking liquid. 2. Sputter mustard seeds and curry leaves in hot oil. Add onions and cook, stirring until richly browned. 10 mins 3. Make paste with ginger and garlic. Or in blender or mortar and pestle. 4. Add paste to browned onions and cook until it begins to brown. 3-4 mins 5. Puree chilies and cooking water in blender. Add Chile puree to onion mix, add curry leave, cook 30 secs until fragrant.

Hake in green sauce •

8 Manilla clams •

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2 tbs olive oil

1 each garlic clove minced •

1 tsap flour •

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tt salt

12 oz hake skin on

1 tbsflat leaf parsley minced

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1 ½ tbs white wine

Procedure: 1. bring one quart water to a boil. Add 4 clanms at a time and cook until they just open. Remove them from the shells and set aside. 2. Heat oil over medium heatadd garlic and cook until just begins to jump. Add flour. 3. Season fish with salt and place skin side down in pan and add parsley. 4. Move pan in a circular motion constantly. Turn fish over and repeat on each side. 5. Add clams and clam juices don’t boil the liquid. 6. Correct seasong and serve one piece at a time.with 2 clams each for each portion.

Chef critique: Chef really like the plate up of the fish and the clams. I had the fish cut into biased ½ chunks and placed a clam on top of each one. The flavor of the sauce was great it had great acidity, and liked the thickness of the sauce. Had a nice color on the sauce too.

Braised pork with dried fruit •

2 #’s pork shoulder roast •

tt salt and black pepper

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2 garlic cloves minced •

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3tbs olivew oil

1 cup onion small dice, carrot small dice •

pearl onion peeled •

• • •

¼ cup brandy 1 ½ Cup red wine

2 cup beef or chix stock ¾ cup pitted sour cherries •

½ cup dried apricots • •

1 bay leaf

1 cinnoman tick

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2 rosemary sprigs

1 serving aof saffron rice

Procedure: 1. Preheat oven to 325. Season prok with salt and pepper. 2. Heat 2 tbs of oil. Sear pork on all sides and remove. 3. Add diced onion and carrot and pearl onionbrown well 4. Add pork and braise until very tender. 5. Add brandy and reduce till almost dry. Add wine stock cherries apricot bay leaf cinnoman and rosemary sprig. Bring liquid to a boiland reduce to sauce consistency

Picture From Google Images

Chef critique: The pork was not tender enough or seasoned enough. The pork needed to stay in at least another hour or two to become “braised”. It need to be more seasoned, but the sauce and the saffron risotto was good.

Arroz con leche- Rice and milk • •

10 cups milk

1 in lemon zest 1 cin stick •

2 cup arboio rice •

4 tbs butter

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1 cup sugar

Procedure: 1. combin milk lemon and cin stick and bring to a boil 2. stir in rice and reduce heat to low and simmer 30 minutes. Stirring constantly so the rice does not stick 3. add butter and simmer 5 minutes. 4. Add sugar and stir briskly, remov from heat and spread out on a pan. Let restas it cools the milk will develop a skin on top. Fold back into the rice before serving. 5. Serve at room temp of cold.

Chef Critique: It tasted very good, it was a little on the sweet side but overall good methodology and execution.