Knife Sharpening

I used the paper test (slicing through a suspended sheet of paper) to see which knives might need sharpening. One particularly troublesome blade (not mine, fortunately) caught on the paper and ripped it. Closer inspection revealed some nicks in the edge, so I whipped out my Chef's Choice Diamond Hone 314 sharpening station (thanks, Mom and Dad!) and set to work.

(Before) A ragged edge: the stuff of nightmares!

After a few slow strokes through each side of the "Stage One" sharpener, the mountain range had been reduced to foothills:

(During) Still noticeable, but significantly improved

"Stage Two" restored a clean edge to the blade:

(After) Ready for action!

Five minutes well spent :)

Apples

Every Fall, we see lots of different apples. Every Fall, I have to figure out anew which varieties I like.  Here's what we tried in 2015:

• Macouns. I told Patrick that I wanted a tangy apple, tangy being the word they use for tart. Tangy, yes, but also mealy, mushy. Helen noted the lovely flavor and tough skin, but didn't mind the soft flesh, which she found soft rather than mushy. 11/15

NAAN 

(adapted from Meera Shodhu, NYT Magazine) 

This is really, really lovely and is wonderful to accompany any curry or stew. Easy and tasty.  Once you make your own, you'll never want to buy commercial naan again!

Prep and Cooking time:  90 minutes (including raising time)
Serves: 4-6 servings
Utensils:  Large mixing bowl, measuring spoons, cutting board, skillet, spatula

INGREDIENTS
4 cups all-purpose flour or 500 grams
2 Tbsp neutral oil, like canola, plus 1 tsp more
4 Tbsp whole-milk yogurt (non-fat works too)
1 packet of active dried yeast, or 7 grams
2 tsp sugar
2 tsp kosher salt
1 level tsp baking powder
1 cup whole milk, warmed (2% is good too)

PROCESS
1.  Put flour into large mixing bowl.  Make a well in the middle.
2.  Add 2 Tbsp oil, yogurt, yeast, sugar salt and baking powder.
3.  Use your fingers to combine ingredients until they resemble crumbs.
4.  Add warm milk in splashes (small amounts), mixing until it comes together in a dough.
5.  Put dough on a clean, well-floured cutting board.  It will be sticky. 
6. Flour your hands well and knead dough for 5 minutes or so, then scrape off your hands and knead again, making it into a round ball.
7.  Rub a tsp of oil over exterior of the dough, and place in clean, oiled mixing bowl.
8.  Cover with dish towel.  Place in warm spot to rise for 60 minutes or until doubled in size.
9.  Using knife, divide dough into 12 pieces.
10. Take each piece, roll into ball, and flatten between your palms.  Lightly dust dough with flour and roll each piece into oval about 5"x8".  (At this point you can refrigerate dough balls or flats for a few hours or until ready to use)

11. When ready to cook, place large saute pan over medium-high heat and allow to get hot. (cast iron is very good to use)
12. When hot, cook one naan in it for 30-40 seconds on one side, or until it begins to bubble.
13.  Use spatula to flip over and cook other side for about 30 seconds making sure it doesn't burn.
14.  Flip naan one more time and press on it lightly with spatula for 10-15 seconds. 
15.  Remove cooked naan to warm platter and keep in low oven or wrap in foil.
16. Repeat and until all naan is cooked.  Cooked naan freezes well. 

NOTES:  The dough can be made ahead and refrigerated overnight.  Make sure you bring it back to close to room temp before you put it in the not skillet.  No fat is needed to cook the naan, but ghee or butter is nice to warm it in just before you serve it.  We also like to sprinkle the naan with little black poppy seeds.

Chicken Curry (w/o Coconut milk)

(adapted from Meera Sodha in NYT Magazine)

This dish is lighter than most curries and very flavorful.  Eggplant can be substituted for chicken. Dish improves in flavor the next day.  It is pretty and flavorful.    Great with homemade Naan (see recipe).
 
Prep Time: approx 25 minutes for all ingredients
Total Time:  60 minutes
Serves:  4 
Utensils:  Large deep pot or dutch oven with lid, chef knife, measuring spoons.

INGREDIENTS
2 Tbsp unsalted butter or ghee
1 Tbsp neutral oil, like canola
1 tsp cumin seeds
2 cinnamon sticks approx. 2 inches long
2 large white or yellow onions, peeled and finely chopped
1   2 1/2 inch piece of ginger peeled and grated or minced
6 cloves of garlic, peeled and crushd
2 green cayenne or jalapeno peppers, stemmed seeded and cut into half-moons (optional) 
salt to taste
3/4 cup plus 2 Tbsp pureed or diced tomatoes 
2 Tbsp tomato paste
11/2 tsps ground cumin
1/2 tsp ground turmeric
3 Tbsps whole-milk yogurt, plus 1 cup to serve with the meal
13/4 -2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks 
3 Tbsp slivered almonds
1 tsp garam masala
pinch ground cayenne pepper or to taste 

PROCESS
1.  Melt butter/ghee in the oil in a large dutch oven or pot, over medium heat.
2.  When hot and shimmering, add cumin seeds and cinnamon sticks.  Cook for one minute stirring often so doesn't burn.
3. Add onions. Lower heat slightly, cook, until golden, approx. 15-20 minutes
4. Put ginger, garlic and peppers (if using) in mortar and pestle with pinch of salt, and smash into coarse paste.  (You can also do this on a cutting board with a knife or dice ginger,garlic and peppers). 
5. Add paste to the onions and cook for 2 minutes or so.
6.  Pour in tomatoes and stir.  Cook for 2-3 minutes.
7.  Add tomato paste, ground cumin, ground turmeric and a little more salt and stir to combine
8. Add yogurt slowly and whisk it into the sauce.  It may be quite think. 
9. When begins to bubble add the chicken, lower heat, put lid on and allow to cook gently for 30 minutes or until chicken is cooked through.  Should be slow bubbles, not active boiling.
10. Finally, add almonds, garam masala, along with a pinch of cayenne, and cook for 5 minutes more.  

Serve with brown or white basmati rice, and/or naan, and the additional yogurt

NOTES: Best to prepare all ingredients before you start cooking since cook times are short.   I like to buy the less expensive chicken thighs and use the skin and bones for a nice broth (which can cook in another pot alongside the curry).  The spices are all pretty standard and available at most Indian or mid-eastern grocery stores.  If your spices are old or not pungent, add a little more.