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Posts tagged ‘indian food’

D’Artagnan Poussin with Garam Masala

Welcome guest blogger Cherie Scott, who made the improbable journey from her birth place in India to a small town in Maine (with stops in Vancouver and New York City), where she now writes her aptly-named blog Mumbai to Maine. There she reconnects with her Indian-Portuguese roots through family recipes and nostalgic anecdotes – it’s a culinary journey across cultures and the Atlantic.

Garam masala is a common spice blend in Indian cuisine, like the blend herbes de Provence in French cuisine. It varies by region and family, but often contains black and white peppercorns, cloves, cinnamon, nutmeg, black and green cardamom pods, bay leaf, cumin, fennel, coriander, chili and even rose petals. Because it is so personalized, and often made fresh when needed, you will find that there is no single recipe for this mix. In Hindi, the word “garam” means warm, and “masala” means spice mix.  Following Ayurveda, the ancient healing system of India, the spices in garam masala should awaken all six senses, bring them into balance and inspire warmth in the belly. We think this recipe will do just that.

Garam Masala Poussin

Indian food cooked by Cherie Scott using D'Artagnan food

Cherie Scott’s garam masala poussins.

Ingredients

4 poussins
4 tablespoons of butter
3 teaspoons turmeric
1 teaspoon red chilli powder
2 teaspoons paprika
3 teaspoons of garam masala

Preparation

Pre-heat the oven to 425 degrees on convection.
Rinse the poussins gently under cold water.
Use a kitchen paper towel and gently pat them dry inside out.
Salt lightly.
Melt the butter in the microwave for 40 seconds, or gently in a small pot on low heat.
In the warm butter, add the turmeric, chili powder, paprika and garam masala. Let sit in the butter and infuse it gently.
Brush the birds with the spiced butter and make sure to brush the insides.
Place in a heavy bottomed pan in the oven for 30 minutes, uncovered.

 

Indian food cooked by Cherie Scott using D'Artagnan food

Infusing the butter with spices.

Indian food cooked by Cherie Scott using D'Artagnan food

Brush the poussins with the spicy butter.

Indian food cooked by Cherie Scott using D'Artagnan food

Massage the butter and spices all over – inside and out.

Indian food cooked by Cherie Scott using D'Artagnan food

Roasted poussins.

Meanwhile prepare the…

Chorizo Rice Stuffing

Indian food cooked by Cherie Scott using D'Artagnan food

Chorizo and basmati rice.

Ingredients

1 cup of basmati rice
1 package D’Artagnan chorizo, chopped into small chunks
4 tablespoons of ghee or clarified butter (EVOO is a fine replacement)
1 small Spanish or yellow onion
2 cloves of garlic minced
1 brown cardamom- semi-crushed to release flavor but not pods
8 black Malabar peppercorns- whole
1 large Turkish bay leaf
10 threads of saffron
1 3/4 cup of chicken stock

Preparation

Soak the rice in cold water for 15 minutes, drain well and set aside.
Use a heavy-bottomed round cocotte or Dutch oven.
Sauté the onions in the ghee or olive oil for 5 minutes on medium heat, do not burn.
Add the minced garlic and stir frequently.
Add the chopped chorizo and sauté for 5 minutes until the chorizo releases it spices.
Add the cardamom and large bay leaf, peppercorns and stir for 2 minutes mixing well with the chorizo.
Add the rice and sauté with the mixture for 30 seconds.
Add the chicken stock and saffron and stir well.
Bring to a boil on high heat and then cover and lower to a simmer for 15 minutes.

Indian food cooked by Cherie Scott using D'Artagnan food

Chopped chorizo.

Indian food cooked by Cherie Scott using D'Artagnan food

Fragrant spices in the basmati rice.

IMG_8423

Fluffy finished rice.

Serve this exotic rice with the spiced up poussins or alternately, allow the pilaf to cool first and then stuff the poussins before roasting in the oven. Either way, your palette is in for a treat!

Fiery Goa Pork Vindaloo

Cherie Scott 2Welcome guest blogger Cherie Scott, who made the improbable journey from her birth place in India to a small town in Maine (with stops in Vancouver and New York City), where she now writes her aptly-named blog Mumbai to Maine. There she reconnects with her Indian-Portuguese roots through family recipes and nostalgic anecdotes – it’s a culinary journey across cultures and the Atlantic.

I was only 6 when I tried my first pork vindaloo. I will never forget that first bite: the tart but tender pork made my mouth pucker as my eyes widened in pleasant surprise. It was truly the first culinary roller coaster ride in my mouth. I had to have more!

As a little girl, I thought of vindaloo as a grown-up dish. The flavors were intense. I never questioned what went in it to make it so delicious. I just ate multiple helpings of it as my mother recalls. But over the years, I’ve developed a curiosity about its origins and what gave this signature Indo-Portuguese dish a special spot in my mother’s culinary repertoire.

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Duckspotting @ Junoon NYC

Duckspotting is finding, snapping & sending in pics of tasty dishes, from your favorite restaurants, made with D’Artagnan ingredients! We sell to restaurants all over the country & love to see what creative chefs are doing with our products. Keep sending them in!

 

Where: Junoon, NYC

When: Dinner Service

What: Chef Vikas Khanna’s Telicherry Duck Breast

Who: sent by Gabi C.

How: Junoon is at 27 West 24th Street, New York, NY 10010 |  for reservations, call 212-490-2100

Junoon was recently awarded a coveted Michelin Star! Make your reservations now!!!

Dining out & spot some fabulous dishes made with D’Artagnan ingredients? Snap a pic & email with the details to alishah@dartagnan.com We’ll give you & the restaurant a shout out!