Fish in Korma and Dal

Fish in Korma

1 tbs cumin seeds
1/4 cup tomato puree
1/4 cup chopped fresh coriander
2 garlic cloves, crushed
2 tbs dried coconut
1 tbs garam masala
3 tsp finely grated fresh ginger
2 tsp ground coriander
2 tsp sweet paprika
2 tsp ground turmeric
1/4 cup oil
1 can light coconut milk

5 filets of fish

Place the cumin seeds in a frying pan over medium heat. Cook, stirring, for 1-2 minutes.

Blend the cumin seeds, tomato puree, fresh coriander, garlic, coconut, garam masala, ginger, ground coriander, paprika and turmeric in a blender until coarsely chopped.

Add the oil and blend, scraping down the side of the blender occasionally, until a smooth paste forms.

Add to the coconut milk and blend until smooth. Layer Korma and fish in a baking dish and cover. Bake at 400* for 30 minutes.

Dal

1 tbls sesame oil
1 cup finely chopped white onion
2 cloves garlic, finely chopped
1 tbls finely chopped fresh ginger
4 cups vegetable broth
1 cup dried red lentils, rinsed and picked over
1 tsp cumin
1 tsp coriander
1 t. tumeric

1/4 tsp cardamom
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1 tsp salt
2 tbls tomato paste

In a medium-sized soup pot, heat the oil over a medium heat. Once the oil is hot, add the onion, garlic and ginger. Cook, stirring often, until the onions are translucent, about 6 minutes.

Stir constantly, add the broth, lentils, spices and salt. Bring to a low boil, then turn down the heat to low, cover and let it simmer for about 20 minutes, or until the lentils are very tender.

Stir in the tomato paste until well combined. Cook several minutes more. Serve hot.

We ate this with potato and pea samosas with mint chutney, basmati rice, and strained plain yogurt.

White Cow Dairy

White Cow Dairy is the production side of Blue Hill Farm. Located in East Otto, the dairy farm is on the outskirts of the sweet sleepy village, deep in the heart of Cattaraugus County. A 200 acre dairy farm with picturesque hills and dales, dotted with plump, happily mooing, leisurely grazing cows. Patrick Lango shares, "The hills are overrun with coltsfoot, beebread, burdock, violet, fescue, buttercup, birdsfoot, chamomile, peppermint, chickweed, wildstrawberry, yarrow, horehound, yellowdock, feltwort, orchard grass, nettles & clover."

All of these wildflowers and grasses help each cow create milk that is subtle and distinct, its creamy loveliness is lightyears from regular corn and grain feed dairy cows. 

The kitchen is mere meters from the stable, where custards, puddings, creams, yogurts, tonics, fresh cheeses, and savory spiced sauces are dreamed up and created. The maple sugars and syrups are created from the local forests, while most of the herbs, wildflowers, berries, and apples are gathered from neighboring orchards and farms.

Patrick and Jeff were both in the White Cow Dairy shop when I dropped in recently. It was so nice to see them both, as they playfully bantered with customers and stocked the coolers.

The yogurt is tangy, the quark is smooth, the pudding sweet and all of their product is well made, beautifully constructed, and sold at the farm shop which is located at:

241 Lexington Avenue
on the Northwest corner of Ashland
Buffalo NY
(716) 885-1000

Flu Bustin' Hummus, Feed a Cold, Starve a Fever

My family is finally over the flu and what did I make to help kill off the last of the Influenza Virus? Flu Bustin' Hummus!

This recipe can be made at the volume suggested and then split into four tupperware-like containers, one for now, three to freeze or share, or you can divide the recipe to your liking prior to blending the batch.

It can be very spicy! With 20 cloves of garlic, I guarantee it will knock not only your nose askew, but those viruses as well!

20 cloves of Organic garlic
1 1/2 cups of Organic baby spinach
1/4 to 1/2 cup of extra virgin olive oil
4 cups of Organic chickpeas
1 cup of plain Organic Greek yogurt
2 freshly squeezed Organic lemons
4 tbls Organic tahini

Blend in batches and mix well together and then pour into the containers.

For some odd reason it looks like Dr. Seuss's Oobleck, but who cares, it is Duh-licious!

Raita and Naan

2 tsp each of yeast and sugar in 1/4 cup warm water, 3 cups of flour, 4 tbls sesame seed oil, and 1 tbls salt

Proof the yeast for 20 minutes. Blend all of the ingredients together. Allow to rise in a covered, oiled bowl for 1 hour. Divide into six even pieces. Pre-heat the oven to 400 degrees and add the cookie sheet to warm. Roll out each piece and lay them on the hot pan. Bake for 10 minutes. Serve hot. Oil,  minced garlic, flake salt, and parsley are great on these!

Raita is slivered cucumber, strained yogurt, juiced ginger, mint, crushed coriander seeds and ground cumin. Blend well and chill before serving. Excellent with spicy dishes.

Day 5 - Pesto Pasta and Lake Effect Ice Cream

Breakdown cost of this meal.

Pesto Sauce from the co-op $2.29
Tomato Basil Linguini from Pasta Peddler $2.99
Crimini Mushrooms $2.99
Plain Yogurt from White Cow Dairy $2.99
Red Sweet Pepper $0.93
Rosemary and Sea Salt Bread $4.00

Blend the pesto and yogurt together and then add the vegetables, heating over a medium flame and stirring frequently. Boil the pasta. Dish and serve with Rosemary and Sea Salt bread and salad.

For desert we had Salty Caramel Ice Cream from Lake Effect Artisan Ice Cream $3.59


Total cost for 4 servings = $19.78