I made this dinner last week which is a combination of a few recipes. I am not sure how to classify this. May be it could be called a Brazilian dish.
Couscous is a North African staple which I was introduced to while living in Libya more than 2 decades ago. I bought two packs (6oz each) of instant couscous from the grocery store. Just follow the simple directions on the package for cooking it. It takes about 5 minutes to cook.
To make the dinner more interesting and tasty, I added some chicken and fried bananas to it. This makes for great dinner, though it is best when eaten hot right after cooking. Here are the recipes for those two items.
Sautéed Marinated Chicken Breast
From Modern Italian Cooking.
- 2 large chicken breasts
- 5 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, finely chopped
- 2 tablespoons finely chopped fresh parsley leaves
- Salt and black pepper
- Juice of 1 large lemon
Skin, bone, and split the chicken breasts. Put the breasts in a large bowl. Add the oil, 2 tablespoons of lemon juice, garlic, and parsley. Season with salt and pepper. Mix well. Cover the bowl and marinate at room temperature for about 1 hour.
Put a large skillet over medium-high heat. Add the chicken and all of its marinade. Cook for 7 to 8 minutes, turning the chicken once during the cooking. The chicken should have a light golden color.
Stir in the additional lemon juice and cook and stir until the juice has evaporated.
From a Brazilian Recipes webpage.
Requires 15 minutes:
- 6 bananas, cut into thick slices
- 5 tablespoons butter
- 1 large onion cut into rings
- 3 tablespoons dried breadcrumbs
Fry the bananas in the butter until golden brown then remove the bananas from the butter. Fry the onion rings in the same butter. Add the bananas back in, along with the breadcrumbs and brown. Don’t let it get too dry. Add more butter if necessary. The crumbs should be coated with butter, but light and loose.
It’s snowing here and all I can think of is some nice French pastry.
I am looking for some real good patisserie recommendations in New York city. Something to remind us of our trip to France last year.
POSTSCRIPT: I am looking for a patisserie, not a French restaurant with good dessert, preferably in Manhattan. Can any New York city bloggers help?
December is an important month in my life. I got married on December 1 and got engaged in the same month as well. But a long time ago, I was born in the same month on Pearl Harbor Day at 11:15am Pakistan Standard Time (1:15am Eastern Time or 6:15am UTC/GMT) in Wah Cantt, Pakistan, a town about 25 miles (40km) from the capital Islamabad. I turn 33 today.
Sorry, I am too lazy to caption these photos. Hope you can recognize me in all the pictures. [UPDATE: Captions added; hover your mouse pointer over the thumbnails to see.]
Special thanks to my sister Munira for scanning most of the photographs of the younger me.
I celebrated with a dinner with a few friends at Sal Grosso, a Brazilian steakhouse. A somewhat expensive restaurant, but excellent food and the concept is great as well. I think it’s called a “rodizio” where waiters wander around the room and serve you with different meats when you turn the token on your table to green. I want to go there again soon.
It’s been 9 years since December 1, 1994, the day Amber and I got married. It’s been a wonderful 9 years. I have discovered what love really means in this period, not that I wasn’t in love when we got engaged, but that love has turned out to be much more than I ever thought it could be.
I don’t know what I was smoking when I booked my ticket for the thanksgiving trip home, but I managed to exclude both Eid (deliberately) and our anniversary (my mistake) from my trip. So, here I am today back in school celebrating alone. Actually, we did celebrate it together yesterday. We had a great dinner at Makeda Ethiopian Restaurant in New Brunswick, NJ. Their sampler platter was very good.
On another blog, Ikram Saeed was talking about how Pakistanis in general are meat-eaters. So I thought I would post a veggie recipe that I am making. This is baked cauliflower with onions and cheese from the book “Modern Italian Cooking.”
- 2.5 lb cauliflower
- 3 tablespoons unsalted butter
- 2 onions
- 2 tablespoons chopped fresh parsley leaves
- Salt and black pepper
- 3/4 cup grate parmigiano
Remove all the leaves from the cauliflower and detach the florets. Boil or steam the florets until tender but still firm to the touch.
Preheat the oven to 375°F. Butter a baking dish.
Melt the butter in a medium-size skillet. When the butter foams, add the onions and sauté over medium heat until the onions turn pale yellow. Add the parsley and cauliflower and season with salt and pepper. Cook and stir for about 1 minute.
Transfer the cauliflower to the baking dish. Sprinkle generously with the parmigiano and bake for 10-15 minutes.
I forgot to post the dessert recipe yesterday. Did you know that you could eat Napoleon? Is nothing sacred any more?
This is one of the easier recipes in my Simple French Desserts (yes, the book’s title is misleading, but the recipes in there are good). The end result was good and I was especially glad that Amber liked it. Here is the recipe:
- 6 sheets phyllo dough
- 5 tablespoons unsalted butter
- 5 tablespoons granulated sugar
- Confectioners’ sugar for dusting
- Pastry Cream
- 2 cups fresh raspberries
- Raspberry Coulis
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Lay 1 sheet of phyllo dough flat on a clean work surface. Lightly brush the phyllo with the melted butter, working from the edges towards the center. Sprinkle with 1 tablespoon of the granulated sugar. Layer the remaining 5 sheets of phyllo dough over the first, buttering and sprinkling all but the last sheet with 1 tablespoon granulated sugar. Dust the top sheet liberally with confectioners’ sugar.
- Cut the phyllo into 4 strips, each 4-by-17-inches. Cut each strip into thirds to make 12 rectangles.
- Transfer the phyllo rectangles to the prepared pan. Bake for 6 to 10 minutes, or until the phyllo is crsip and the confectioners’ sugar has melted into a shiny, golden glaze.
- To assemble napoleons, place 1 phyllo rectangle on a dessert plate and spread with 1/2 cup pastry cream. Sprinkle a few fresh raspberries over the cream. Place a second phyllo rectangle on top of the cream, glazed side up. Repeat with the remaining 5 portions. Drizzle raspberry coulis around each napoleon.
- 2 cups milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 2 large eggs
- 1 egg yolk
- 2 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 3/4 heavy cream
- Combine 1.5 cups of the milk with the sugar in a medium, heavy saucepan.
- In a medium bowl, dissolve the cornstarch in the remaining 1/2 cup milk. Whisk the eggs and yolk into the dissolved cornstarch until completely smooth.
- Bring the milk and sugar to a boil over high heat, stirring constantly. Stir 1/4 cup of the hot milk mixture into the egg mixture to temper it. Whisk in the remaining milk mixture, 1/4 cup at a time until completely combined.
- Return the mixture to the saucepan and cook over medium-high heat until the custard thickens and comes to a slow boil. Cook, stirring constantly, for about 2 minutes. Remove the pan from the heat and stir in the butter and vanilla until both are completely incorporated.
- Pour the custard through a fine-meshed sieve into a large bowl. Press plastic wrap over the surface of the hot pastry cream to prevent a skin from forming as the cream cools. Let the custard cool for a few hours in the refrigerater.
- In a large bowl, beat the cream until it forms stiff peaks. Fold one third of the whipped cream into the chilled pastry cream to soften it, then fold in the rest of the whipped cream.
- 1 lb frozen unsweetened raspberries, thawed
- 2 tablespoons sugar
- 2 tablespoons orange liqueur (optional)
- Puree the raspberries and any accumulated juice in a blender or food processor until smooth. Press the puree through a fine-meshed sieve into a bowl. Discard the seeds.
- Stir the sugar and liqueur, if using, into the puree. Taste and adjust the sweetening, if necessary.
Since it is my turn to cook today, I thought I could share the recipes I am cooking.
This recipe is for pork chops cooked in milk. I usually substitute goat chops. It is very simple and the result is very tasty.
- 2 tablespoons unsalted butter
- 2 tablespoons oil (I use olive oil)
- 4 1-inch-thick pork (or goat or lamb) chops
- 2 garlic cloves, lightly crushed
- 4-5 fresh sage leaves
- White pepper
- 3/4 cup milk
In a large skillet, heat the butter and oil until the butter foams. Add the chops, garlic, and sage. Sauté the chops over medium heat until brown on both sides, about 5 to 6 minutes. Season lightly with salt and pepper. Add the milk. Stir to pick up the bits and pieces attached to the bottom of the skillet. Simmer for 12-14 minutes, turining the chops once during the cooking. If the milk evaporates completely during cooking, add a bit more.
Transfer the chops to a plate. Raise the heat and cook the sauce down until only a few tablespoons of thickened curds are left in the skillet. Off the heat, remove as much fat as possible. Return the chops to the skillet and return to the heat again. Cook briefly until the chops are well coated with the thick, browned milky sauce.
(Recipe from Modern Italian Cooking.)