Lobster Newberg recipe, how to make I Mean, Wenberg

Lobster Newberg recipe, how to make I Mean, Wenberg

How Lobster Newberg got its name is one of my all-time favorite food stories. It’s also a fascinating glimpse into the twisted mind of someone crazy enough to own/run a restaurant.

As the story goes, this dish was invented by a Mr. Ben Wenberg, who showed it to his buddy, Charles Delmonico, at the famous Delmonico’s Restaurant, in New York City. Chuck puts it on the menu, calls it “Lobster Wenberg,” and everyone loves it.

Sometime thereafter, the two men get into a horrible argument, and Delmonico takes it off the menu. Of course, the patrons are like, “You said what? He said what? Whatever, just put it back on the menu.” Which he did, but not before changing the name to the anagram, “Newberg,” purely out of spite. Hey, he could have gone with Lobster “Bengrew.”

Strange but true naming stories aside, this really is a great, and simple recipe. As long as you’re not filming it, that is. Once you start with the sauce, you really can’t stop until you’re spooning it into the pastry, so this presented a little challenge in trying to get all the shots.

The sauce is pretty rich, so you want something just thick enough to coat the meat, but not so thick that it covers it up. Having said that, if you cook it a little further, until it almost starts to simmer, it will get a bit thicker, if that’s your preference. Just don’t go too far, or the yolks may start to form curds, and you’ll lose the silkiness.

What you want to avoid is that pudding-like consistency you see on the bad hotel buffets. Besides paying attention to the few minutes of stirring, not much can go wrong. I really hope you give the recipe formerly known as, “Lobster Wenberg,” a try soon. Enjoy!

Ingredients for 4 appetizer sized portions:

4 (4-oz) lobster tails

2 tbsp clarified butter (melted butter with the milky foam removed)

2 or 3 tbsp sherry or brandy

salt to taste

1/2 cup heavy cream

2 large egg yolks

cayenne pepper to taste

pinch of fresh grated nutmeg

Serve over buttered toast or in freshly baked puff pastry shells (video to follow)

vegetable paratha recipe, how to make vegetable paratha recipe

vegetable paratha recipe, how to make vegetable paratha recipe

vegetable paratha recipe with step by step photos – healthy whole wheat parathas made with mix vegetables.

these parathas are soft and stay so even after cooling down. the cooked and mashed veggies give the parathas a soft texture. since they remain soft, they make for a good tiffin box snack or lunch.

this no onion no garlic paratha recipe again is pretty flexible. you can add your choice of veggies. you can make it less or more spicy. you can also add a bit of sugar if required. apart from the usual veggies, i have also added spinach. instead of spinach, you can add any other greens like amaranth or fenugreek. this a good way to include veggies in the diet for kids.

to make work easier, the veggies can be steamed a night before. next morning they can be mashed and then mixed into the dough.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• 2.5 cups whole wheat flour/atta
• 100 gms cauliflower or 1 cup chopped cauliflower/gobi
• 100 gms carrot/gajar or 2 medium carrots
• 100 gms potatoes/aloo or 1 medium potato
• 100 gms spinach/palak or 20 to 22 medium to large spinach leaves or ¾ cup tightly packed finely chopped spinach
• 8 to 10 french beans, chopped
• ¼ cup heaped peas/matar, fresh or frozen
• 1 or 2 green chilies/hari mirch, finely chopped
• ½ tsp finely chopped ginger/adrak or ½ inch ginger, finely chopped
• 1 tsp coriander powder/dhania powder
• 1 tsp jeera powder/cumin powder
• ½ tsp red chili powder/lal mirch powder
• ¼ tsp turmeric powder/haldi
• ¼ to ½ tsp garam masala powder
• a pinch of asafoetida/hing (optional)
• 1.5 tsp salt or as required
• 1 tbsp oil
• 1 to 2 tbsp water for kneading, only add if required
• oil or ghee for roasting parathas, as required

INSTRUCTIONS

1. rinse, peel and chop the veggies.
2. then steam or boil the veggies in a pressure cooker or steamer till they are thoroughly cooked.
3. if you are mixing the raw vegetables with water while cooking, then do not discard the water. some of this water can be added to the dough while kneading. also you can add this water to make soups or dals.
4. when the veggies cool down, then mash with a potato masher. mash very well.
5. add finely chopped spinach. if you do not have spinach, then you can add other green like amaranth or fenugreek/methi. add chopped coriander leaves, green chilies and ginger.
6. add cumin powder, coriander powder, red chili powder, garam masala powder, asafoetida and salt.
7. mix the spices and salt very well with the mashed veggie mixture.
8. add whole wheat flour/atta. make a well and add oil or ghee.
9. bring everything together and start to knead.
10. no need to add water while kneading. add water only if its a must. otherwise the dough becomes sticky. in case if the dough becomes sticky then add some more flour.
11. knead to a smooth dough.
12. pinch medium sized ball from the dough. flatten & sprinkle some flour all over it.
13. gently roll to a size of a chapati or roti. add more flour if required while rolling.
14. place the rolled paratha on a hot tava.
15. when the base is one-fourth cooked, flip. spread some ghee or oil on this side.
16. flip again when the second side is half cooked. apply ghee on this side now.
17. flip again a couple of times to get the parathas browned and cooked well. make all parathas this way.
18. serve vegetable paratha with curd or pickle or topped with butter.

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How to Make Puff Pastry Shells, Vol au Vents recipe

How to Make Puff Pastry Shells, Vol au Vents recipe

The key is making sure your puff pastry dough is very firm, and very cold, preferably still partially frozen, before you start cutting it. You want nice clean cuts, because if you mash the layers of pastry together, your shells will not rise as high, and they can also bake into some strange shapes. Having said that, even though I was filming, and working way too slowly, these still came out pretty well.

Once they’re filled they look great, so it’s not that big of a deal, but in general, the colder the dough, the nicer the final product. Other than being too rough with the dough, the other common mistake is under cooking. Your shells might look beautiful at 15 minutes, but may still be kind of raw inside. As long as the outside is not getting too dark, don’t be afraid to let them bake a bit longer.

Regarding the scraps. You can’t re-roll the trimmed puff pastry and have the shells come out the same, but what you can do is cut it into irregular shapes, egg wash it, and dust with cinnamon and sugar. Once baked to a crispy, golden-brown, you’ll have a great little sweet treat to serve with coffee or tea. I hope you give this easy and fun technique a try very soon. Enjoy!

 

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lauki thepla recipe, how to make lauki thepla | doodhi thepla recipe

lauki thepla recipe, how to make lauki thepla | doodhi thepla recipe

You are here: Home / Gujarati Recipes / lauki thepla recipe, how to make lauki thepla | doodhi thepla recipe lauki thepla recipe, how to make lauki thepla | doodhi thepla recipe  December 17, 2015 by dassana amit lauki thepla recipe 21Share 352Share Tweet 114Pin  lauki thepla or doodhi thepla recipe with step by step photos – here is a nutritious thepla made with lauki or bottle gourd.  lauki is also called as dudhi, ghiya, sorakaaya in regional languages. in english these light green tender gourds are known as opo sqaush, calabash, long melon and bottle gourd.

being fond of gujarati food, i do make theplas at times. i usually serve them with mango pickle or with curd. sometimes with a batata shaak (dry potato curry).

so apart from methi thepla, i make plain theplas and this lauki thepla on occasions. methi thepla is all time favorite though. you can also check this lauki paratha recipe.

making the theplas is easy and makes for a healthy breakfast or brunch. they remain soft and so go well in tiffin boxes or as picnic food. usually i add some besan or gram flour and on occasions bajra (pearl millet) or jowar (sorghum) flour too. we like the taste of besan and millet flours in theplas. if you do not prefer besan or millet flours, then just skip them. however, adding them increases the nutritive value of the theplas.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• ¾ to 1 cup grated lauki/dudhi/opo squash
• 1.5 cups whole wheat flour/atta
• 3 tbsp gram flour/besan
• 2 tbsp curd/dahi/yogurt, add 1 or 2 tbsp more if required while kneading
• 1 green chili + ½ inch ginger, crushed to a paste in mortar pestle or 1 tsp ginger-green chili paste
• ½ tsp coriander powder/dhania powder
• ½ tsp cumin powder/jeera
• ½ tsp red chili powder/lal mirch powder
• ¼ tsp turmeric powder/haldi
• 1 tbsp oil
• ¾ tsp salt or add as required
• oil for roasting, as required

INSTRUCTIONS

1. first rinse, peel and then grate the lauki in a bowl or parat/large plate. grate about ¾ to 1 cup lauki
2. add the spices - 1 tsp ginger-green chili paste, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp red chili powder, ¼ tsp turmeric powder and ¾ tsp salt.
3. mix the spices & salt very well with the grated lauki and keep covered aside for 5 minutes. the lauki will release its juices.
4. then add 1.5 cups whole wheat flour and 3 tbsp besan or gram flour. if you don't have gram flour, then skip. just make the theplas with whole wheat flour. mix well.
5. add 2 tbsp yogurt and 1 tbsp oil.
6. mix and then begin to knead into a dough.
7. make a smooth soft dough.
8. make medium sized balls from the dough.
9. on a dusted rolling board, take each ball and begin to roll it.
10. sprinkle some more whole wheat flour, if required while rolling.
11. roll to a round of about 5 to 6 inches in diameter.
12. place the rolled thepla on a hot tawa or griddle.
13. when you see bubbles on the thepla, flip it.
14. spread some oil on the thepla all over.
15. flip again.
16. spread some oil on this side now. if making for tiffin or picnic lunches, then add some more oil, so that the theplas stay soft.
17. flip once or twice till the lauki theplas are well cooked. make all theplas this way.
18. serve the lauki thepla hot, warm or at room temperature with mango pickle or curd/yogurt.

how to make Singapore Chili Crabs recipe, King of the Crab Recipes

Singapore Chili Crabs recipe, King of the Crab Recipes

Living in San Francisco, I’ve had more than my fair share of crab; prepared in more ways than I can remember, but I’ve never enjoyed it more than in this Singapore-style chili crabs recipe. Just be sure to have lots of napkins around. Lots of napkins.

Apparently, this is the national dish of Singapore, and you can’t throw a rock without hitting someone eating a plate of it. By the way, that’s not something you’d want to try. Just ask Michael P. Fay.

As far as I can tell, there’s no one standard way to make this. Besides the crab, and some kind of tomato product, I couldn’t find two recipes alike. What you see here is my take on this, but it does contain many of the most typical ingredients.

Most are easy to find, except maybe the tamarind paste, although any high-end grocery chain should stock some in their international foods section. If you can’t find it, maybe add a little extra pinch of sugar, plus the juice and zest of one lemon.

Obviously the most important ingredient is the crab, so find something really nice. The store up the street had a special on freshly steamed, Dungeness crab, so that’s what I used here, but any similar variety will work. 

If you can somehow get live crabs, that’s the ultimate choice, but I know that’s not realistic for most of you. The good news is, this is incredibly delicious either way. I really hope you give this Singapore-style chili crabs recipe a try soon. Enjoy!

Please Note: My friends in Singapore tell me they serve this with at least twice the amount of sauce, and a type of fried roll to soak up the goodness with. So, if you want to rock the chili crab like a Singaporean, then you should probably double the sauce ingredients!

Ingredients for four appetizer size portions:

2 whole cooked Dungeness crabs (about 2-3 lbs. each), cleaned and cracked

2-3 tablespoons vegetable oil

1/4 cup minced shallots, or other onion

6 cloves garlic, minced

2 tbsp minced fresh ginger root

1 tbsp minced serrano pepper

For the sauce:

1/2 cup tomato ketchup

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon tamarind paste

2 tablespoon sambal (or any spicy ground chili sauce)

2 tsp fish sauce

2 tsp palm sugar

1 large egg

1/2 cup chicken broth or water

Finish with:

2 tbsp chopped fresh cilantro

2 tbsp sliced green onions (the green parts) or 1 tbsp sliced chives

 

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aloo kulcha recipe, how to make aloo kulcha recipe

aloo kulcha recipe, how to make aloo kulcha recipe

aloo kulcha recipe with step by step pics – sharing one more popular flat bread recipe from north indian cuisine.

aloo kulcha are crisp as well as soft leavened breads stuffed with a spiced potato filling. kulcha is very popular in delhi and the state of punjab. i have already shared the recipe of plain kulcha and matar kulcha recipe.

this is the first time i made aloo kulcha. i got inspired from a nearby punjabi dhaba which serves fab aloo kulcha with chole. one bite and i wanted to try the recipe at home. here i have adapted my kulcha recipe and the potato stuffing is like the way i make for aloo paratha.

the restaurant & dhaba versions of kulcha are made with all purpose flour/maida. but i have added both whole wheat flour and all purpose flour in equal quantities. if you make completely with whole wheat flour, then the texture and taste will be like aloo paratha.

this aloo kulcha recipe came close to the one served in the dhaba. i did not make chole, but served aloo kulcha with fresh homemade curd/yogurt. you can also serve with mango pickle. but they are so good, you might just have them plain.

being soft textured, kulchas go well in the tiffin box. the spice and heat in the potato stuffing can be adjusted as per your taste. add some more green chilies and you get a spicy aloo kulcha.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for the kulcha:

• 1 cup whole wheat flour/atta, 120 grams
• 1 cup all purpose flour/maida, 125 grams
• ¼ tsp baking soda
• 3 tsp oil or ghee ( i used oil)
• 2 tbsp curd/yogurt (vegan yogurt like cashew or almond yogurt can be substituted)
• 1 tsp sugar
• ¾ to 1 tsp salt or add as required
• ½ to ⅔ cup water for kneading or add as required
• oil or ghee for roasting as required
• some sesame seeds (black or white) or nigella seeds

for aloo or potato stuffing:

• 3 large potatoes or 4 to 5 medium potatoes, 300 to 350 grams
• 2 green chilies/hari mirch, finely chopped
• ½ tsp red chili powder/lal mirch powder
• ½ tsp dry mango powder/amchur or add as required
• ¼ to ½ tsp garam masala powder
• 2 tbsp chopped coriander leaves/dhania patta

INSTRUCTIONS

preparing the kulcha dough:

1. in a mixing bowl take 1 cup whole wheat flour, 1 cup all purpose flour, ¼ tsp baking soda, 1 tsp sugar, ¾ to 1 tsp salt or as required.
2. add 2 tbsp curd/yogurt and 3 tsp oil.
3. with a spoon or with your hands lightly mix everything.
4. add water. i added ⅔ cup water in parts. the amount of water to be added, depends on the quality of flours. so add accordingly.
5. mix and then begin to knead.
6. knead to a smooth soft dough. cover the dough and keep aside for 2 hours.

preparing the potato stuffing:

1. meanwhile, steam or boil 4 to 5 potatoes (about 300 to 350 grams) till they are cooked through completely. you can cook the potatoes in a steamer or pressure cooker.
2. peel and then mash the potatoes with a potato masher. you can also use a fork to mash the potatoes.
3. add the chopped green chilies, ½ tsp red chili powder, ½ tsp dry mango powder, ¼ to ½ tsp garam masala powder and 2 tbsp chopped coriander leaves. substitutes for dry mango powder are dry pomegranate seeds powder (anardana powder) or lime juice. you can add about ½ to 1 tsp of dry pomegranate seeds powder. lime juice can be added as per your taste. there should be just a light sour taste or tang in the potato stuffing.
4. mix the spices and herbs with the mashed potatoes very well. check the taste and add more of the salt, green chilies, dry mango powder if required.

assembling and preparing aloo kulchas:

1. after 30 minutes lightly knead the dough again.
2. make medium sized balls from the kulcha dough.
3. sprinkle whole wheat flour on the rolling board and on the dough ball.
4. with a rolling pin, roll it into a diameter of 5 to 6 inches diameter.
5. place the potato stuffing in the center keep 1 inch space all over the circumference.
6. bring the edges together and join them at the center.
7. press the joined edges top and sprinkle some sesame seeds. press the sesame seeds with your fingers or very lightly with the rolling pin so that they get stuck to the dough.
8. sprinkle some flour. adding sesame seeds is optional. you can skip it.
9. gently roll to a large disc of about 7 to 8 inches in diameter.
10. on a hot tava or griddle, gently place the stuffed kulcha.
11. flip over when one side is partly cooked. spread some ghee or oil on this side. the amount of ghee or oil to be added, depends upon you. you can either add less or more or skip it altogether.
12. flip again and now spread some ghee or oil on this side.
13. press the edges with a spatula to ensure that they are cooked.
14. flip once or twice to ensure even roasting and cooking.
15. place the kulcha in a roti basket.
16. add ½ to 1 tsp of butter and spread it with a butter knife or spoon. prepare all the kulchas with the above method and stack them up.
17. after making each kulcha, wipe the tawa with a cotton kitchen towel to get rid of the browned or burnt flour particles.
18. you can also serve kulchas straightaway from the tawa to the plate. serve these aloo kulchas hot or warm with butter, curd or mango pickle or punjabi chole.

NOTES

substitutions:
baking soda - ¼ tsp baking powder

How to make Chapati

how to make Pine Cone Cheese Ball recipe, So Good, You’ll Want to Hug a Tree

Pine Cone Cheese Ball recipe, So Good, You’ll Want to Hug a Tree

Any cheese ball is a welcome addition to a holiday party spread, but when you bring one that looks like a pine cone, you’re talking about a real showstopper.

The only danger, as I joked about in the intro, would be hurting the feelings of other guests who also decided to bring a cheese ball, sans camouflage. Hey, they’ll just have to raise their game next year.

Obviously, this seasonally appropriate appetizer can be made using any cheese spread, or cheese ball recipe, but if you’re going to use this one, which comes highly recommended, we should talk about the garlic. I love raw garlic, and since I felt a little cold coming on, I decided to be generous with the amount.

For normal people, two cloves might be a little strong here, so fair warning. If you’re a fan of roasted garlic, that would be beautiful in this as well. Also, if you’re a fan of our beer cheese recipe, there’s no way that wouldn’t be perfect too. I really hope you give this easy, delicious, and gorgeous-to-look-at pine cone cheese ball a try soon. Enjoy!

Ingredients for one giant or two normal size pine cone cheese balls:

2 package (8 ounce ea.) cream cheese

4 ounce goat cheese

Salt, pepper and cayenne taste

1/2 to 2 cloves minced garlic, depending on how strong you want it, or roasted garlic cloves to taste

3 tablespoons chopped Italian parsley

2 tablespoons chopped fresh tarragon

1 tablespoon picked fresh thyme leaves

whole almonds as needed

How To Make tortilla bowl deluxe recipe