Chicken Tandoori

Chicken Tandoori

From the May 2010 issue of The Food Network Magazine

Ingredients

• 8 skinless, boneless chicken thighs (about 2 1/2 pounds)
• Juice of 1 lemon
• Kosher salt
• 1/2 cup plus 2 tablespoons plain yogurt
• 1 tablespoon vegetable oil
• 1/2 small red onion, roughly chopped
• 3 cloves garlic, smashed
• 1 2-inch piece ginger, peeled and roughly chopped
• 4 teaspoons tomato paste
• 2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• 1 3/4 teaspoons hot paprika
• 2 tablespoons chopped fresh cilantro
• Cooked rice, for serving (optional)

Directions

Preheat the broiler. Make shallow cuts in the chicken thighs with a sharp knife. Toss the chicken with the lemon juice and 1 1/2 teaspoons salt in a large bowl.

Pulse 2 tablespoons yogurt, the vegetable oil, onion, garlic, ginger, tomato paste, coriander, cumin, 11/2 teaspoons paprika and 1/2 teaspoon salt in a food processor to make a paste. Toss the chicken in the mixture and let marinate 15 minutes.

Place the chicken on a foil-lined broiler pan. Broil, turning once, until slightly charred and a thermometer inserted into the center registers 165 degrees F, 5 to 6 minutes per side.

Meanwhile, combine the remaining 1/2 cup yogurt and 1/4 teaspoon paprika, the cilantro and a pinch of salt in a bowl. Top the chicken with the yogurt sauce and serve with rice, if desired.

Bow-tie Pasta with Broccoli and Potatoes

Bow-tie Pasta with Broccoli and Potatoes

From the September 2010 issue of The Food Network Magazine

Ingredients

• Kosher salt
• 2 medium potatoes, peeled and cut into 1-inch pieces
• 1 large bunch broccoli, florets and some chopped stems
• 12 ounces bow-tie pasta
• 4 tablespoons unsalted butter
• 2 leeks, white and light green parts only, sliced into half-moons
• Freshly ground pepper
• 1 head Boston lettuce, torn
• 1 1/2 cups grated fontina cheese (about 4 ounces)
• 1/2 cup grated Parmesan cheese (about 1 ounce), plus more for topping

Directions

Bring a large pot of salted water to a boil. Add the potatoes and cook 10 minutes, then add the broccoli and pasta and cook as the pasta label directs.

Meanwhile, melt the butter in a large skillet over medium heat. Add the leeks, 1 1/2 teaspoons salt, and pepper to taste. Cook until soft, about 7 minutes.

Put the lettuce in a colander. Reserve 1 cup cooking water, then drain the pasta, broccoli and potatoes over the lettuce to wilt it. Return the pasta and vegetables to the pot.

Add the leeks to the pot and stir in enough of the reserved cooking water to moisten. Stir in the cheeses and season with salt and pepper. Top with more parmesan.

Cameroonian Banana Bread

Cameroonian Banana Bread

This recipe is from my friend, Megan at The books that would be written.

Ingredients:

3-4 ripe bananas

2 tablespoons butter, softened

1/3 cup sugar

2 eggs

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon (optional)

1 1/2 cups flour (white or wheat)

Directions:

Preheat the oven to 350 degrees and grease a medium bread tin. Peel the bananas and break into chunks, adding to mixing bowl. Add butter and sugar. With electric mixer, mix until mostly smooth. Add eggs and mix until blended. Add baking powder, baking soda, and cinnamon and beat until well-mixed. Gradually add flour and mix, just until well blended. Pour batter into tin and bake for about an hour or until a toothpick comes out clean.

Ratatouille

Ratatouille

from Sheila Lukins' All Around the World Cookbook

Ingredients:

2 medium eggplants (about 2.5 pounds), unpeeled, cut into 1-in. cubes

1 tablespoon coarse salt

6 tablespoons extra virgin olive oil

2 medium onions, coarsely chopped

2 tablespoons minced garlic

2 large red bell peppers, steamed, seeded, and cut into 1-in pieces

4 medium zucchini, quartered lengthwise and cut into 1-in. chunks

2 teaspoons herbes de Provence (French dried herbs)

Salt and coarsely ground black pepper, to taste

2 cans (28 oz each) plum tomatoes, drained (juices reserved) and coarsely chopped

1 tablespoons tomato paste

1/2 cup chopped flat-leaf parsley

1 tablespoon chopped fresh thyme leaves

Directions:

1. Sprinkle the eggplant with the coarse salt. Let drain in a colander for 30 minutes, then pat dry.

2. Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil.

3. Spread the eggplant on the prepared baking sheet and toss with 2 tablespoons of the olive oil. Cover well with another sheet of foil. Bake until soft, about 45 minutes, tossing once or twice. Set aside.

4. Heat 2 tablespoons of the remaining olive oil in a large heavy pot over medium-low heat. Add the onions, garlic, and peppers and cook uncovered, stirring occasionally, until wilted, 10 to 12 minutes.

5. Add the zucchini, baked eggplant, and herbes de Provence; cook uncovered, stirring, to soften the zucchini and blend the flavors, 10 minutes. Season generously with salt and pepper.

6. Add the tomatoes, 1 cup of the reserved juices, and the tomato paste. Simmer uncovered 30 minutes, stirring occasionally. Add the remaining 2 tablespoons of olive oil and cook for 5 minutes longer.

7. Stir in the parsley and thyme. Adjust the seasonings. Serve hot, cold, or at room temperature.

Serves 12

**I first made this in January 2009 for my family with chicken, and it was delicious. I couldn't wait to make it again. Then last summer my host mom in France served ratatouille with rabbit. Ratatouille goes great with rabbit, she said. So when our summer roommate wanted to know what French food was like, I knew exactly what to make for her. This time we just had the ratatouille as the main course, with Italian white wine to go with it! :-)