Moroccan Dijon Chicken

I only read a couple of Moroccan cooking blogs since there aren't that many, however, I enjoy reading both immensely. Recently, one of the bloggers, Nisrine from Dinner and Dreams, announced that she was being published in the Boston Globe, so, of course, I had to read the story.

Her recipe was a spicy Moroccan chicken recipe, and it used Dijon mustard. Dijon? That's clearly French, however, the French occupied part of Morocco at one point, so it made perfect sense. Just like butter chicken (Indian/English), and chicken vindaloo (Indian/Portuguese). I'd love to read more about the history of the dish, but it wasn't available. Maybe one day I'll get around to reading more about the French in Morocco, or consult another authoritative source.

The dish itself tasted great. I made some substitutes as I didn't have any harissa on hand, or ground cloves, and I wanted things extra saucy, and it still worked.

Moroccan Dijon Chicken

2 boneless, skinless chicken breasts, cut into strips or chunks.
3 tbsp Dijon mustard
2 tbsp tomato paste
3/4 cup water
1/2 tsp black pepper
1/2 tsp cayenne pepper
4 whole cloves
1 tsp dried mint
3 tbsp olive oil
2 medium onions, thinly sliced
1/2 cup light cream

1. Combine chicken and mustard in a large zipper bag and let marinate in the fridge for one hour.
2. Meanwhile, in bowl, combine tomato paste, water, black pepper, cayenne pepper, cloves, and mint, stir and set aside.
3. When chicken is ready to cook, heat oil on medium in a deep pan and fry onions for 8-10 minutes, stirring often. 
4. Add chicken and tomato-spice mixture, stir, and bring to a boil.
5. Reduce to medium-low and cook for 20-25 minutes, until the chicken is cooked.
6. Add cream and continue to cook for another 2-3 minutes.
7. Serve with cous cous.

Based on Spicy Moroccan Chicken by Nisrine Merzouki.

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Mulligatawny Soup

Soup season is definitely here. There's no doubt about it, and here's another restaurant soup from my past.

Years ago, I attended a franchise presentation for a small chain of Indian fast-food restaurants. It was a very interesting concept, as all of the food was prepared off-site and managed in a manner that made it easy to prepare and serve quickly.

Anyway, their website had a recipe for Mulligatawny, a soup that was made famous in North America by TV's Seinfeld. I made it at the time and it was quite tasty. When I decided to make it again, I was surprised to find that the website no longer existed. Fortunately, the Internet Archive had a copy of the page and I was able work from there.

The recipe on the website had a few errors in it, and I never bothered to write the authors for a correction, so I winged it in a few places. Fortunately, that's the nature of the soup - most of the ingredients vary wherever you go. Some variations use meat, some don't. Some use coconut milk, others use milk and cream.

Another tasty looking variation can be found at Foodland Ontario. Unlike their Moroccan Chicken recipe, I'd probably attempt the Foodland Ontario soup by following their directions.

Mulligatawny Soup

Phase 1

2 tbsp canola oil
1 tsp cumin seeds
1/4 cup onion, diced
1 crushed garlic clove
1/4 cup red pepper, chopped
1 cup tomato sauce
4 cups water
1/4 cup chopped basil
1 tsp lemon juice
1/2 tsp cayenne pepper
1/2 tsp curry powder
salt and pepper to taste
1-1/2 cups milk
1/2 cup cream
2 tsp sugar

1. In a pot, heat oil on medium and sauté onions and cumin seeds until onions are translucent.
2. Add garlic, red peppers, and tomato sauce stirring continuously.
3. Add water, basil, lemon juice, cayenne pepper, curry powder, salt and pepper, and bring to a boil.
4. Reduce to medium and cook, covered for 30 minutes, or until vegetables are tender.
5. Transfer mixture to a blender.
6. Add milk and puree the mixture.
7. Return soup to the pot and stir in cream and sugar.

Phase 2

2 tbsp canola oil

1/4 cup tomato sauce
1/4 cup water
1 bay leaf
1 potato, peeled and diced
1 carrot, peeled and diced
1 stalk celery, diced
1/4 cup eggplant, peeled and diced
1/4 cup green peas
salt and pepper to taste

1. Combine all ingredients in a deep pan over medium heat.
2. Let vegetables simmer for 10 minutes, stirring occasionally until cooked.
3. Pour mixture into pot from phase 1 and let simmer for at least 15 minutes, stirring occasionally.

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Dark Chocolate Mousse

With friends over for dinner a couple nights in a row and family birthdays on the horizon, Meredith was pretty busy with desserts. So busy, that one evening I had to make dessert (and I don't make dessert). I ended up turning some leftover rice into rice pudding and calling it a night!

We have a bumper crop of mint leaves in a garden along the side of the house. One evening, Meredith wanted to use a bit of it in dessert, so she adapted a Martha Stewart recipe and prettied it up. Meredith has never made mousse before, so it was an experience to watch. She had to improvise with the double-boiler as we didn't have one. I forgot to take a picture of her using a stainless-steel salad bowl on top of a pot of boiling water, but it worked!

Dark Chocolate Mousse

• 4 egg yolks
• 1/4 cup sugar
• pinch of salt
• 2 oz bittersweet chocolate, finely chopped
• 2 tbsp unsweetened cocoa powder
• 3/4 cup whipping cream
• 1/2 cup raspberries
• 2 tbsp fresh mint leaves

1. In a double boiler, whisk yolks, sugar, and salt for 2-3 minutes, until sugar dissolves and mixture is warm.
2. Remove mixture from heat and immediately whisk in chopped chocolate until melted. Add cocoa powder and continue to whisk until smooth.
3. Let mixture cool to room temperature. In the meantime, using a standing mixer, whip cream until soft peaks form.
4. Whisk half of whipped cream into chocolate mixture. Using a rubber spatula, gently fold in remaining whipped cream. Transfer to a serving dish, cover with paper towel and then plastic wrap (or lid) and into the fridge to chill for at least 2 hours.
5. Before serving, removed from fridge and let stand for 15 minutes. Garnish with 1/2 cup raspberries and mint leaves.

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Aloo Mutter Butter Paneer (Potato, Peas and Cheese)

Note: this entry is linked to the Real Food Holidays Blog Carnival – Shavuot 2011 blog carnival. It's certainly not a traditional Jewish dish (unless you're one of my Jewish friends from India, in which case, this dish isn't breaking news), but it does highlight a different and tasty way to eat your Shavuot cheese outside of the more traditional European blintzes and cheesecake.

At the wedding of two very good friends of ours, we were treated to some very, very good Indian food. Our favourite dish was basically deep-fried cheese and potato balls in a very yummy sauce. I found the recipe quite quickly, however, balked on actually cooking it up because of the deep-frying involved.

Shortly after, I found some paneer at the local grocery store and it was sitting in the fridge for a few weeks - quietly waiting. The opportunity came up at the end of March and I decided to use it in a butter-chickeny-kinda sauce with some other vegetables.

I winged the recipe and it tasted great.

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Aloo Mutter Butter Paneer (Potato, Peas and Cheese)

by Daniel Saraga May-27-2011

A great alternative to butter chicken, this dish uses soft Indian cheese as the main protein source.

Ingredients

• 2+2 tbsp butter
• 2 onions, minced
• dash salt (if butter is not salted)
• 1 tbsp ginger, minced
• 1 tbsp garlic, minced
• 1/2 tsp fenugreek seeds, crushed
• 1 tbsp garam masala
• 1 28oz can tomatoes
• 400g paneer, cut into 1/2" cubes
• 2-3 potatoes, boiled and cut into 3/4" cubes
• 1/2 cup frozen peas
• 1/4 cup half-and-half cream
• 1/4 cup cilantro, chopped

Instructions

1. Melt butter in a dutch oven on medium and fry onions with salt until translucent.2. Add garlic and ginger and stir for another 1-2 minutes.3. Add fenugreek, garam masala and tomatoes, stir and bring to a boil.4. Reduce to medium-low, cover, and let simmer for 20 minutes.5. Puree mixture with an immersion blender and let simmer for another five minutes.6. Add paneer, potatoes and peas and let simmer for up to five minutes.7. Stir in remaining butter, cream and cilantro, and let simmer for 1-2 minutes until warm again.

Details

Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Yield: 6 servings

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