Saturday Night...

After a productive day of spring cleaning, what is better than cooking and a movie!?

I made an Indian Chicken Curry with Coconut and Spiced Onions from a Williams-Sonoma cookbook that I have had for years.  The focus of the cookbook is food and wine pairing...and all I can say is: Fabulous!!

Here is the description:
    "A tropical fruit-scented white wine with a somewhat oily texture beautifully accompanies the silkiness that comes from the coconut milk and cream in this braised melange.  The bright fruit flavors of a Viognier are sublime with the sweet and aromatic qualities of the spices."

They had me at "hello". I served this dish as recommended, with basmati rice and sauteed spinach:
 It was PERFECT!  See below for details.

The book recommended a white wine, as follows:
Dependable:  Fresh, full Viognier
Daring:  Off-dry, tart Riesling

If I had an unlimited income, I would have bought one of each and had a sweet wine/food tasting.  Since my income is limited (and I already spent my grocery budget for the week), I went with the "dependable" option.  On sale was an intriguing 2007 The White Knight Voignier, Clarksburg CA.Viognier, original price $18.00--on sale for $10.00!  At the end of the meal, I highly recommend this wine:  Ideal to compliment this dish!!

In addition to:

2007 The White Knight Voignier Clarksburg, California

I also recommend:
2008 Maryhill Columbia Valley Viognier Goldendale, Washington

~~~~~
The following is from the Williams-Sonoma Food & Wine Pairing cookbook (1999 version), with my edits in Italics.

Total time = 60-90 minutes

Ingredients:

Indian Chicken Curry with Coconut and Spiced Onions :
- 2 1/2 lb. chicken parts - chicken breasts, large bite-size pieces
- Salt to taste - I used Hawaiian red salt...mild and a very good match
- Ground black pepper to taste
- 1/4 cup peanut oil
- 2 Cups chopped yellow onion - (1 medium-large size)
- 2 Tab. peeled and minced fresh ginger - (or 1+ Tab. ground/powdered)
- 1 Tab. minced garlic - (generous)
- 1/2 tsp. ground cardamom
- 1/2 tsp. ground cinnamon
- 1/2 tsp. ground fennel - (of course I had fennel seeds...use a coffee grinder!)
- 1/4 tsp. ground cloves - (again, whole cloves...ground with fennel in grinder!)
- 1/8 tsp. cayenne pepper - (could be generous, if you like more than mild spice)
- 1 1/2 Cups (12 oz.) coconut milk - ("Lite" version, 1/2 fat/calories & good!)
- 1/4 Cup slivered blanched almonds
- 1/2 Cup heavy cream - (Half & Half worked great, with less calories & fat!)
- 2 Tab. chopped fresh cilantro (fresh coriander) or mint - (I had fresh mint on hand)

Spinach Side Dish:
- 1 bundle of spinach per person (it will cook down substantially)
- 2-4 cloves of minced garlic
- Splash of peanut oil
- Dash of hawaiian red salt

Basmati Rice Side Dish:
- I used Brown-basmati rice: 1 Cup dry = 2 servings
- Dash of hawaiian red salt
- Cook as instruced on package (slow cook)
- For 2-4 servings, add 1 cinnamon stick & 5 cloves

~~~~~

Quite without stressed-out planning, this meal came together at the same time (see notes above) which was a great joy! Additionally, the wine pairing suggestion was SPOT ON!!


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TIME TO COOK!!

Chicken Curry Main Dish, Spinach  and Rice Side Dishes:

1.
* Preheat oven to 350 degreesF and ready a baking sheet.

* Rinse the chicken pieces and pat dry with paper towels.  Generously sprinkle with salt and black pepper and set aside. 

* Prepare all ingredients for the main dish, spinach and rice side dishes before proceeding.

2.
* In a sautee pan large enough to hold all of the chicken pieces in a single layer, warm the peanut oil over medium heat.  Add the onion, ginger and garlic, and sautee, stirring from time to time to prevent sticking, until softenend: 5-8 minutes.

* Add the cardamom, cinnamon, fennel, tumeric, cloves and cayenne.  Sauteee to belnd the spices and release their aromatic oils, about 2 minutes. 

* Add the chicken pieces and turn in the the onion-spice mixture for about 2 minutes to coat well.  Add the coconut milk and bring to a boil.  Reduce heat and simmer until the chicken is very tender and cooked through, about 30 minutes.

3.
* Begin the rice (boiling, simmering, etc.).  This will be completed approximately the same time as the chicken. (Good news: There will be a bit of leeway on both sides!)

* Meanwhile, spread the almonds on the baking sheet and toast in the oven until they take on color and are fragrant, approximately 5-8 minutes. Remove from the oven and set aside until needed.

* Approximately 5-7 minutes before the chicken and rice are ready, heat a smaller skillet over medium heat with a dash of peanut oil and a few cloves of garlic minced.  Pile the cleaned spinach leaves into the skillet.  Carefully and continually turn the leaves (from bottom to top) until wilted.  The spinach leaves will cook down significantly; estimate 1 bunch of leaves per serving.

4.
* When the chicken is tender, add the almonds and cream, (Add the mint here, to maximize the flavoring), stirring until combined.  Season with salt (I used the hawaiian red again here) and pepper. 

Make-Ahead Tip: The curry can be made up 1 day ahead, covered and refrigerated. Reheat over low heat.

~~~~~

Bon Appetite !!

So sorry there aren't pictures!

Fresh Tomato and Basil Chicken with Super Creamy Polenta

SERVES 4, easy to DOUBLE for 8 Servings...eat some, freeze some!

Ingredients:

4 cups chicken broth

2 tablespoons extra virgin olive oil

4 (6 ounce) boneless skinless chicken breast halves

Salt* and Fresh ground black pepper, to taste

1/4 teaspoon crushed red pepper flakes

1 large red onion, thinly sliced

5 garlic cloves, minced

1 cup quick-cooking polenta

1/2 cup mascarpone cheese

1/4 cup grated parmigiano-reggiano cheese

1/2 pint yellow grape tomatoes

1/2 pint red grape tomatoes

20 fresh basil leaves, chopped

*Strongly suggest adding any salt at then end of the recipe preparation...


Directions:

Bring 3 cups chicken broth to a boil in a saucepan.

While the stock is coming to a boil; heat a large nonstick skillet over med-high heat with the olive oil.

Season the chicken with salt, pepper, and red pepper flakes; add chicken to the hot skillet and cook 3-4 minutes or until the chicken is lightly browned.

Scoot the chicken over to the edges of the skillet, then add in the onions and garlic; continuing to cook for 3 more minutes.

Add the remaining cup of chicken broth and cook 3-4 minutes or until reduced by half.

While the sauce is reducing, whisk the quick-cooking polenta into the boiling broth in the saucepan until it masses; stir in the mascarpone cheese and Parmigiano and season with salt and pepper; you want the polenta to be slightly loose; if it gets too tight, stir in some more broth to loosen it up a little.

To finish the chicken, add in the yellow and red grape tomatoes, stir to combine and continue to cook for 1-2 minutes or until the tomatoes are heated through and starting to burst.

Add in the basil and toss with the chicken and tomatoes.

Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken with a ladle-full of sauce.

~ ~ ~ ~ ~ ~ ~ ~ ~

Faith in Rachael Ray's cooking::  Fully Restored   :-)

This is a complete success...an absolute "foodgasm" -- I have rarely been this blown-away!!

Friday Night Special at Kari's House: Drunken Tuscan Pasta!

As a reward for all of my hard work today, I spent time with Pink Martini (the band, Splendor in the Grass) and Rachael (Ray) cooking dinner...one of my very favorite pasttimes lately.

My camera...or perhaps the lighting...did not allow for appetizing pictures.  It's rather embarrassing actually...belive me: Posting the pictures I took would have an untoward effect. 

To smell the portobello mushrooms cooking with garlic, rosemary and panchetta, click HERE. 

To have an order of this recipe brought to your door in 30 minutes or less, click HERE.

Oh my...are the links not working?  Sorry about that...I'll see what I can do.

Well, in lieu of the smells and tastes, here's a picture and the recipe...with a few edits, it is fabulous!!  I have prepared many of the recipes from Rachael's extensive collection, and in general, there are just too many tastes in competition with each dish.  A very good friend of mine (who happens to be a chef herself) has said that keeping it simple with few key ingredients makes for the most luscious dishes.  So, I have included Rachael's recipe, with my edits :-)

Drunken Tuscan Pasta (The original, with my edits!)

from:  Rachael Ray's Book of 10

INGREDIENTS: 

1 (750 ml) bottle tuscan red table wine (Rosso di Montalcino or Chianti)

Coarse salt and Black pepper to taste

1 lb bucatini pasta or spaghetti or perciatelli
     (I used whole wheat spaghetti, which was wonderful!)

3 tablespoons extra virgin olive oil

1/4 lb deli-sliced (or packaged very-thin-sliced) pancetta

3 portabella mushroom caps, thinly sliced
     (Okay to double this to 6 if you like mushrooms and rich flavor!)

2-3 sprigs fresh rosemary, leaves finely chopped
     (A different hearty herb would likely be very good in this dish, depending on your preferences!)

4 garlic cloves, chopped
     (Be generous if you like garlic!)

red pepper flakes (a couple of pinches)
     (No offense Rachael, but this just makes for too much going on with the taste buds.)

4-5 cups chopped chard leaves or escarole or spinach or kale
     (Be generous to get more servings of good green veggies...this recipe will take it!)

1/4 teaspoon grated fresh nutmeg

Grated parmigiano-reggiano cheese

DIRECTIONS:

     Pour a glass of red wine to sip, from a different bottle than you will cook with...preferably a bottle of higher quality wine than wasted in a pot of water and pasta.

Pour the entire bottle of wine into a large pan; add water to fill the pot up as you would to cook pasta.
     (Use the low-end amount of liquid for cooking the pasta, as not to dilute the wine/liquid.  Heads up! You will use some of the cooking liquid later in the recipe!)

Bring the wine and water to a boil over high heat.
     (Note:  The pasta combines with the remainder of the recipe much easier, and with less pasta strand breakage, when the items are combined immediately after pasta is cooked. Therefore, it wouldn't hurt to wait until the other yummy goodness is about ready to start cooking the pasta.) 

When the liquids boil, add salt and the pasta; cook to al dente.
     (Before draining the pasta, ladle 3-4 scoops of liquid into a separate container and save.)

Heat a large nonstick skillet over medium heat and add 2 tablespoons of olive oil. Chop and add the pancetta. Brown the pieces until they are golden at the edges and transfer them to a paper-towel lined plate.

Add the mushrooms to the olive oil in the same skillet and season with the rosemary.  Cook 6-8 minutes until deeply golden. 
     (Lower your face in toward the steaming skillet and inhale deeply through the nose.  Mmmmm.  Sip wine; inhale mushroom-rosemary aroma once again.  You're welcome!)

Push the mushrooms to the sides of the skillet.  Add the remaining tablespoon (-ish) of olive oil and the garlic and red pepper flakes.  Cook for a few minutes or so, then toss the mushrooms together with the garlic.

Add the greens to the pan; season with salt, pepper, and nutmeg.
     (Depending on the size of the pan, add the greens in stages.  As they wilt, more greens will fit.  I used Kale, which was exceptionally good...although any dark greens you like will work great!  If you like, use a-plenty of greens...the recipe will take more than the 5-6 cups just fine, in my humble opinion!)

When the greens have wilted down, add a couple (I used 3-4) ladles of the starchy pasta cooking liquid to the pan.  Cook for several minutes to reduce it a little.
     (You will want to do this, so it's not so soupy and the flavors will concentrate.  Mmmm!)

Add in the pancetta and a handful of cheese to the pan; toss the pasta for a minute or so to allow it to absorb the remaining liquid.
     (Cover the skillet if helpful...)

Drain pasta well and add it to the skillet.
     (This was a little awkard; the pan I was using was a tad small.  You could transfer all into a large bowl and mix it up that way! )

Adjust the seasonings and serve; pass the extra cheese at the table.

~ ~ ~ ~ ~ ~ ~ ~ ~

 
I do apologize for the messy-appearance of the recipe above...feel free to edit before you print it!

The book says this recipe will make 4 servings...but I just got dinner - plus - 6 freezer containers for lunches!!
 
As Julia Child would say (use the falsetto voice):  Bon Appetite!

Patient Story #3

Okay...it's more of an "Embarrassing Tech Story" than a Patient Story...

So I had a "quad study" this week, meaning the patient had 4 studies scheduled for one visit.  Most studies are about an hour each...meaning if I were to see 4 single-study patients it would take me 4 hours including reporting and miscellaneous paperwork.  I am pretty efficient after 12 years of practice...so depending on the disease processes I could do this test (carotid, renal, lower extremity arterial, vein mapping) in about 3 hours or less.  Anyway, I digress. 

The point is, the patient will be in the exam room for multiple hours...and therefore will likely need to use a restroom at some point in the process. 

I work in a gorgeous, newly-designed, fabulous vascular lab space with enormous exam rooms, ample technologist workspace and nice restrooms :-)  Said restrooms are adjacent to the spacious exam rooms.

As I direct the patient toward the restroom, I literally--and quite without intention--say: "...okay, have a nice...umm...uhh...and I'll see you afterward...there...in the exam room..."

Awkward.