I was grateful for the opportunity to share some Indian food recipes with the gorge at our Taste of India event last night! I enjoyed testing out a variety of chutneys and dishes that I had not previously made and I always enjoy the long, but so worth it process of multi-day yogurt marinades. I hope you get a chance to enjoy some of these recipes too!
Indian Food Basics
We went over a few spice and food basics last night, summarized here:
Asafoetida (Hing) Powder - Common in Indian cooking and often paired with turmeric in spice blends, it is widely found in lentil, curry and vegetable dishes in India and is added to balance sweet, sour, salty and spicy flavors.
Black Cardamom - The smoky cousin of the green cardamom most are familiar with in Norwegian desserts, coffees and teas. I use this for savory Indian cooking when a little smoky flavor is ideal. Comes in pods or powder.
Black Salt - A sulfurous salt that's actually more pink in color than black. It's used sparingly to add a unique flavor to Indian dishes.
Cumin Seed - know them, toast them and love them.
Curry Leaves - I ordered and grew my own curry leaf tree, kept inside since it's a tropical plant, the flavor of fresh curry leaf is irreplaceable. These plants like a south facing window and don't like being below 60 degrees in my experience. www.logees.com/curry-leaf-murraya-koenigii.html
Naan & papadums - buy at a nearby Indian grocer. I found mine at Baazar in Beaverton.
Grated Cane Jaggery - This is just an unrefined cane sugar that is often sold in a cane shape. In our area latino grocers are pretty common and you can usually find this item there as well, where it is often called Piloncillo.
Garlic & Ginger Paste - see Aloo Matar recipe below.
Chicken Tikka Masala
This dish takes a little effort on the preparation side, but is sooo worth it! It freezes well, so make a big batch and enjoy! I just made a big batch for an overnight rafting trip and it was a hit.
CHICKEN TIKKA MASALA
Start at least 1 day in advance
Spice level - Mild
Yogurt - Chicken Marinade
2 tsp. house blended garam masala
5 large garlic cloves, minced
4 teaspoons grated fresh ginger
4 teaspoons ground turmeric
2 teaspoons freshly ground coriander
2 teaspoons ground cumin seed
1 tablespoon kosher salt
1½ cups full fat yogurt, but not Greek yogurt (I use Nancy's)
2 pounds skinless, boneless chicken breasts, halved lengthwise
3 tablespoons ghee or butter
1 small white onion, thinly sliced
¼ cup tomato paste
6 black cardamom pods, crushed
1/2 teaspoon crushed red pepper flakes
1 28-ounce can diced tomatoes
2 cups heavy cream
1 cup chopped fresh cilantro. 3/4 c for sauce and 1/4 cup for garnish.
Diced hot peppers for garnish if more heat is desired.
To Make Marinade:
Combine marinade spices in a small bowl and set half of spice mixture aside. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill overnight.
To Make Sauce:
To make the sauce, heat ghee or butter in a large heavy pot over medium heat. Add sliced onion, tomato paste, crushed black cardamom pods, and chili pepper flakes and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
Add tomatoes with juices. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
Once you have the sauce simmering, preheat your broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes. Cube chicken into bite-size pieces and add to your sauce along with any remaining marinade and simmer until chicken is cooked through, about 10 minutes.
Garnish with cilantro and diced spicy green peppers if more heat is desired.
This recipe was shared from How To Cook Indian, a book we carry at Arome by Sanjeev Kapoor with the exception of my addition of ghost pepper salt:
A one dish vegetarian meal that's easy to prepare and can be made in a range of spice levels.
2 Tbl vegetable or peanut oil
1 bay leaf - crumbled
1 tsp. cumin seeds
2 medium red onions, chopped
1 1/2 tsp of ginger paste (make in a food processor or buy. Ratio is 7 inches of ginger to 3 Tbl water)
1 1/2 tsp of garlic paste (make in food processor or buy. Ratio is 25 peeled cloves to 1/2 c. water)
1/4 tsp red chile powder (I used Anaheim for this)
4 small russet potatoes, peeled and cut into 1/2-inch cubes
8 oz tomato puree
1 1/4 cup sweet green peas (put these in at the very end)
1 tsp. garam masala
1 tsp. Ghost Pepper salt
2 Tbl finely chopped fresh cilantro
1. Before you begin make sure you have the onions, chopped potatoes and 3 cups of water next to your stove. Place a medium nonstick pan over medium heat and add oil. Once oil is shimmering add in bay leaf and cumin and toast until seeds begin to change color. Quickly add the onion and saute until golden brown, about 3 minutes. Add ginger and garlic paste and saute for 30 seconds.
2. Add turmeric, coriander and chili powder, saute for 30 seconds. Stir in potatoes and 3 cups of water. Cover and cook for 5 minutes until potatoes are tender.
3. Stir in tomato puree, cover and cook 8 minutes more.
4. Add garam masala and salt, cover and cook for 10 minutes on low.
5. Add sweet peas and cook for an additional 5 minutes on low until peas are tender.
6. Garnish with cilantro and serve hot!
Cilantro & Mint Chutney
I love this spicy, fresh chutney! It's great on papadams or over the top of any number of lentil and masala dishes. Cater the spice level to your preference.
1 cup chopped fresh cilantro
1/2 cup chopped fresh spearmint (you can rehydrate 1/4 cup of dried spearmint by soaking it in cold water for at least 10 minutes and then draining, the mouthfeel isn't quite as good, but it gets better the longer the prepared chutney sits before serving. Don't use peppermint here).
2-3 serano chiles, chopped
1/2 tsp. black salt
1/4 tsp grated cane jaggery
1 tsp amchur powder
1/2 lemon, fresh squeezed
First blend the fresh herbs and chiles in a food processor until smooth, then add remaining ingredients. You can add more salt to taste and again I like a little ghost pepper salt here.
Ginger and Tomato Chutney
Try this chutney with fresh bread or papadums! It's best when you get it really smooth in a food processor, so the texture of the onions is eliminated.
1 Tbl peanut oil
1 - 28oz can of diced tomatoes, well drained
3-inch piece of ginger
1 medium white onion, chopped
1 Tbl white sesame seeds
1 Tbl peanuts
1 tsp cumin seeds
2 tsp red chili powder
1 Tbl grated cane jaggery
1/2 tsp ghost pepper salt
1/2 tsp black or brown mustard seeds
10 fresh curry leaves
1. Place a shallow non-stick saucepan over medium heat and add 2 tsp of oil. When the oil is shimmering add in chopped onion, ginger and tomatoes. If you have a pull chopper you can process the onions and ginger really quickly. Stir and cook this for at least 20 minutes or until mixture is homogeneous, don't skimp on the time here, it can take upwards of 30 minutes depending on your stove and pan.
2. Add the following to a food processor and process until smooth: sesame seeds, peanuts, cumin, chili powder, cane jaggery, salt. Set aside.
3. Place a small non-stick pan with a lid handy over medium heat and add another 1 tsp. of oil. When oil is shimmering add in mustard seeds and curry leaves. Hover lid over pan until seeds begin to sputter, mustard seeds will try to escape the pan and fly at your face, so keep that lid over as they heat up to avoid hot mustard in the eye. Add into chutney and stir.
4. Let cool completely and refrigerate for up to 2 weeks.
For best results get fish dry first. Sprinkle with salt and pepper and let sit for about 5 minutes. Add flour to a shallow dredging dish and lightly coat both sides. Add 1 Tbl of Lemon Olive Oil in a frying pan large enough to lay both fillets flat and heat over medium heat until oil glistens, add 1 Tbl of butter and melt.
Add sole to frying pan and cook until golden brown on first side (Approx 3 min). Flip fish gently and fry until second side is golden and fish flakes apart with a fork. Remove sole from pan and set onto a warming plate.
Add 1 Tbl of butter to pan and add minced shallots. Cook over medium heat until soft, about a minute. Add 1/4 dry white wine and scrape up any browned bits. Add chicken broth and bring to a simmer until liquid is reduced to about a 1/3 cup (larger dia. pans will evaporate faster than small dia. deeper pans).
Stir in lemon juice, capers and simmer again until sauce is reduced to about a 1/2 cup. Remove from heat and whisk in 1 Tbl of butter at a time until sauce is thickened. If you have fresh parsley you can mix in a couple of tablespoons of minced fresh parsley as well.
Serve immediately over a rice (saffron rice if you have it) with a side salad.
I reformulated our taco seasoning using a blend of Pasilla Negra, Ancho and Chipotle Chiles this summer and it works so well in warming bowl of ground beef chili. I doubled this batch and had plenty of leftovers for the week. This recipe comes out on the mild to medium spice level.
Preheat oven to 275 degrees.
1. Toss beef with 2 tablespoons water, 1 teaspoon Kosher salt, and baking soda in bowl until thoroughly combined. Set aside for 20 minutes.
2. Chop onion and set aside. Process tomatoes and their juice until a smooth tomato puree, about 30 seconds in a food processor. Set tomato puree aside in a separate bowl.
3. Heat oil in a large oven safe pot over medium-high heat until shimmering. Add onion and cook, stirring occasionally, until softened, 4 to 6 minutes. Add beef and cook, stirring with wooden spoon to break meat up into small pieces, until beef is browned and fond begins to form on pot bottom, 12 to 14 minutes. Add taco seasoning and cook until fragrant, about 1 minute.
4. Add remaining 2 cups water, beans and their liquid, cornmeal and tomato puree. Bring to boil, scraping bottom of pot to loosen any browned bits. Cover, transfer to oven, and cook until meat is tender and chili is slightly thickened, 2 hours, stirring occasionally to prevent sticking.
5. Remove chili from oven and let stand, uncovered, for 10 minutes. Add vinegar, season with salt to taste and stir before serving. Serve with lime wedges and chopped red onion.
For the Roasted Butternut Squash
1 medium butternut squash peeled, and cut in to 3"-4" "sticks" no more than 1" thick
2 tablespoons of intense Arbequina EVOO
2 tablespoons of Cinnamon Pear Balsamic
1 teaspoon sea salt
freshly ground pepper
Toasted Pumpkin Seed & Sage Pesto
1/4 cup tightly packed fresh sage leaves
1/3 cup + 1/4 cup shelled, toasted pumpkin seeds
1/3 cup Mushroom and Sage Infused Olive Oil
1/3 cup + 1/3 cup ricotta salata or feta. Grated Pecorino can be used as a substitute
sea salt and pepper to taste
To Roast Squash
Preheat the broiler or oven to 500 F. and adjust the rack to the the highest position in the oven. Combine the oil and vinegar in a bowl large enough to hold the butternut squash. Whisk to combine the oil and vinegar thoroughly. Toss the butternut squash with the mixture and arrange the squash in a single layer on a shallow, lined baking sheet. Liberally season the squash with salt and pepper.
Roast the squash for 10 minutes per side, flipping half way through, until the edges turn golden brown.
To Make Pesto
In the bowl of a food processor or jar of a blender, add the sage leaves, 1/3 cup of toasted pumpkin seeds, olive oil, and cheese. Process until the paste is fine in consistency. Season with salt and pepper to taste.
Arrange the butternut squash on a decorative platter. (I built tall stacks with the butternut squash sticks). Drizzle the pesto all over the butternut squash, followed by the reserved toasted pumpkin seeds, and the reserved cheese. Serve warm.
We had a wonderful time hosting the local Strong Women exercise group. These ladies take their health seriously and it was a joy to host their annual gathering at Arome. Check out our recipes below. I made a Cranberry-Pear White Balsamic Shrub, we did a massaged kale salad demo and I made some cocoa date and nut balls to share, they brought appetizers, some drinks and it was a party.
Cranberry Pear White Balsamic Shrub
1 cup Cranberry Pear White Balsamic Vinegar
1 orange thinly sliced
½ cup frozen whole cranberries
1 – 2 Liter bottle of seltzer water
Directions. In a one liter mason jar or container add the orange slices. Pour the cranberry-pear balsamic over the and refrigerate for 1-4 hours. Strain and keep refrigerated and tightly covered for up to two months. To serve, add 1-2 tablespoons of shrub to 8 oz. of chilled sparkling water and frozen cranberries. You can also make one big batch in a large pitcher for a party.
Massaged Kale Salad
1/3 cup Lemon Olive Oil
1/3 cup Pomegranate Balsamic Vinegar
1/3 tsp. Dijon Mustard
Sea salt to taste
Freshly ground pepper to taste
Shaved Red Onion
Pomegrante Seeds or Dried Cranberries
Roasted Butternut Squash
Cocoa Date and Nut Balls
1 cup Medjool dates, pits removed and chopped
2 eggs, beaten
½ cup raw honey
½ cup cocoa powder
¼ cup butter or ghee
1 Tbl Vermont Maple Balsamic
1 tsp. vanilla extract
2 cups chopped toasted nuts, walnuts almonds and hazelnuts work well
1 cup coconut flakes
Serious foodies wanted for a store management position at Arome (www.aromehoodriver.com), the Hood River spice, tea, olive oil and vinegar shop. We are looking for a self-starter who understands retail. A passion for and experience with cooking and teas is a huge plus.
Arome, LLC is purveyor of fine spices, teas, olive oils and vinegar, located in downtown Hood River. We provide bulk and pre-packaged product options and have a small café space to brew and serve tea.
• Merchandising store and creating appealing window displays
• Providing excellent customer service
• Scheduling employee hours
• Restocking and ordering merchandise
• Answering phones
• Keeping store organized and displays looking neat
• Must be able to work independently and stay on task
How to Apply:
Please respond to this requisition by responding to our Facebook job posting or by stopping into the store. You can get a general sense of our inventory at www.aromehoodriver.com or by stopping in to see our products at 105 Oak Street in Hood River.
The first annual and First Friday pie contest was a hit and there's no time like the present to mark your calendars for round two on October 4th, 2019! Hosting community events like this is one of the reasons I love my job and the people of the gorge made a strong showing last night. Pie is near and dear to my heart and I've been making pies before my age hit double digits with recipes my parents and grandparent's handed down. I actually ditched the wedding cake for my wedding and went straight for family made pies that my parent's, sister and brother were nice enough to make for me.
Last night we had 14 pies to judge, which is a tough job, but someone had to do it, so we recruited the Major, Paul Blackburn, City Councilor, Kate McBride and Hood River Chamber Board President Janet Davis. The pies entered ranged from a gluten-free, sugar-free, dairy-free sweet potato pie to a crack pie (basically butter and sugar, yum!) and your more traditional apple, pear, peach, pecan and berry pies.
A big thank you to all who participated!
2018 Top 5 Pie Ranking
1 - Oak Street Hotel with a Bluberry, Raspberry and Blackberry Pie
2 - Windermere with a Apple Crumb Pie
3 - Tammy's Floral with a Triple Berry Pie
4 - Gorge Group RE with a Peach Pie
5 - Sportsman's Barbershop with a Plum Crisp
I wanted to share our quick pickling recipes with everyone who wasn't able to make it to our class this summer. Quick pickles are a great way to preserve an abundance of veggies and add a healthy flavor pop to your salads, tacos and just about anything really. The garam masala pickled onions are my absolute favorite on a salad of mixed greens with goat cheese.
Basic Cucumber & Carrot Pickles
1/2 English cucumber or 2 pickling cucumbers
1 large carrot, peeled and sliced
1 Tbl Kosher Salt
1 ½ cups boiling water
½ cup Champagne Wine Vinegar
1 cup sugar
1 bay leaf
3 whole allspice berries
Directions. Combine salt, water, champagne wine vinegar, sugar, bay leaf and allspice berries in a pot. Mix cucumbers into solution and refrigerate for at least 2 hours before serving.
2 medium sized zucchini
1 Tbl Ma’s Pickling Spice
1 Tbl Kosher Salt
1 ¼ cups boiling water
½ cup Organic Red Wine Vinegar
¼ cup sugar
Directions. Combine salt, water, vinegar, sugar and pickling spice in a pot. Mix cucumbers into solution and refrigerate for at least 2 hours before serving.
Garam Masala Onions
1 small red onion, thinly sliced wedges
1 cup Sherry Reserva 25-year Age Vinegar
2 tsp. Garam Masala Spice Blend
2 Tbl Kosher Salt
¼ cup sugar
½ cup water
Directions. Combine sherry vinegar, garam masala, salt, and water into a pot and bring to a boil. Immediately pour heated brine over onions in a mason jar and refrigerate for at least 2 hours before serving.
It was on my family farm in the heart of Oregon's Willamette Valley where I developed a love for cooking and the value of good food. Home grown, fresh, vibrant, good food. As an adult I spent my early years as a civil engineer, but came back to my creative side through encouragement from my husband, family and friends and opened Arome in the spring of 2017. The road goes on forever and the party never ends.
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