Garam Marsala : The special Indian spice blend

I was recently looking for Marsala recipes since I had a good meal at J. Gilbert’s in Overland Park , KS . I had ordered a marsala-sage sauce recipe with the chicken entree. It was incredible.
I found this website which has many nice features and will put on my blog as a link for others to see.

Understanding Marsala Sauce and the Recipe for Veal Marsala
http://www.ochef.com/696.htm
(see below)

there was also a nice site with different flavors of curries and more
http://gourmet-ingredients.suite101.com/article.cfm/ethnic_spice_blends

There is also a nice recipe for the famous butter chicken. I have eaten butter chicken at several restaurants in the Kansas City area. I have never found the recipe. But there is a great recipe for one at
http://www.foodnetwork.com/saras-secrets/shortcut-suppersrotisserie-chicken/index.html
It is posted below too and it is made by some chefs and placed on the Food Channel network during one of Sarah Moulton's show. It rated very high so many people like it and I must try and sample it and take a photo of it for you all some time.

But then I saw the spice mixture and turned toward the garam marsala spice blend.
I had that but have not used it yet. Could I find some recipes using it with the eggplant I got that my wife wanted me to make while it was still ripe?

But the one I found that I wanted to make had garam marsala, tomato sauce and eggplant.
Here is that recipe that I made along with the other recipes I mentioned that you might like to try/ know about .

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M o r o c c a n E g g p l a n t w i t h G a r b a n z o B e a n s

T h i s i s a g r e a t c o l d w e a t h e r d i s h t h a t i s a n e x a m p l e o f t a s t y a n d n u t r i t i o u s a v e g e t a r i a n d i s h c a n b e . O n e s e r v i n g p r o v i d e s 1 6 6 % o f t h e D a i l y V a l u e ( D V ) f o r m o l y b d e n u m , 1 1 9 % D V f o r v i t a m i n C , 6 4 % D V f o r m a n g a n e s e a n d 6 2 % D V f o r f i b e r .
M o r o c c a n E g g p l a n t w i t h G a r b a n z o B e a n s P r e p a n d C o o k T i m e : 3 5 m i n u t e s

I n g r e d i e n t s :

* 1 l a r g e o n i o n c u t i n h a l f a n d s l i c e d t h i n
* 5 m e d i u m c l o v e s g a r l i c , p r e s s e d
* 1 m e d i u m r e d b e l l p e p p e r c u t i n 1 i n c h s q u a r e s
* 1 m e d i u m e g g p l a n t , c u t i n t o 1 i n c h p i e c e s
* p i n c h o f r e d p e p p e r f l a k e s
* 2 t s p t u r m e r i c
* Ω t s p g a r a m m a s a l a
* 1 1 5 o z c a n g a r b a n z o b e a n s
* 1 1 5 o z c a n l e n t i l s , d r a i n e d
* Ω c u p t o m a t o s a u c e
* 1 º c u p s + 1 T B S v e g e t a b l e b r o t h
* Ω c u p r a i s i n s
* 1 T B S c h o p p e d f r e s h c i l a n t r o
* s a l t & b l a c k p e p p e r t o t a s t e

D i r e c t i o n s :

1 . S l i c e o n i o n a n d p r e s s g a r l i c a n d l e t s i t f o r a t l e a s t 5 m i n u t e s t o b r i n g o u t t h e i r h e a l t h - p r o m o t i n g p r o p e r t i e s .
2 . H e a t 1 T B S b r o t h i n a 1 0 - 1 2 i n c h s k i l l e t . H e a l t h y S a u t È o n i o n i n b r o t h o v e r m e d i u m h e a t f o r 5 m i n u t e s s t i r r i n g f r e q u e n t l y . A d d g a r l i c , r e d b e l l p e p p e r , e g g p l a n t , g a r a m m a s a l a , a n d t u r m e r i c . S t i r t o m i x w e l l f o r a m i n u t e , a n d a d d b r o t h a n d t o m a t o s a u c e . S t i r a g a i n t o m i x , c o v e r , a n d c o o k o v e r m e d i u m l o w h e a t f o r 1 5 m i n u t e s , s t i r r i n g o c c a s i o n a l l y , o r u n t i l p e p p e r s a n d e g g p l a n t a r e t e n d e r . T h i s i s o u r S t o v e T o p B r a i s i n g c o o k i n g m e t h o d .
3 . A d d g a r b a n z o b e a n s , l e n t i l s , r e d c h i l i f l a k e s , a n d r a i s i n s . S i m m e r f o r a n o t h e r 5 m i n u t e s . S e a s o n w i t h s a l t a n d p e p p e r . S e r v e s p r i n k l e d w i t h c h o p p e d c i l a n t r o .

S e r v e s 4

S e r v i n g S u g g e s t i o n s S e r v e w i t h
* M e d i t e r r a n e a n K a l e

H e a l t h y C o o k i n g T i p s :

C u t t i n g t h e e g g p l a n t a n d p e p p e r s i n t o 1 i n c h p i e c e s g i v e s t h e s p i c e s a c h a n c e t o c o m e t h r o u g h i n c o o k i n g w i t h o u t t h e v e g e t a b l e s o v e r c o o k i n g . T h i s r e c i p e i s o r g a n i z e d s o i t c a n b e m a d e q u i c k l y . H o w e v e r , w h e n a d d i n g t h e g a r a m m a s a l a a n d t u r m e r i c , s t i r w e l l a n d g i v e i t t i m e t o h e a t u p , a t l e a s t 1 m i n u t e , b e f o r e a d d i n g l i q u i d . Y o u w i l l g e t m u c h m o r e f l a v o r b y d o i n g s o .


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“ What is a good recipe for Marsala Sauce? I've had it in a restaurant lately with veal and sliced mushrooms and it was out of this world — unfortunately the chef considered it a secret recipe. So I need your help. The sauce was hazelnut in color, creamy and with the Marsala aroma and flavor.

The sauce traditionally served with Veal Marsala (Scaloppine di Vitello al Marsala) is very easy to make — basically a combination of Marsala wine and the butter, meat juices, and browned residue left in the pan from cooking the veal, reduced to the consistency of a sauce.

What are the variables here? The first is the wine itself. Marsala wine is made in Sicily, and like port and sherry, is a fortified wine. That is, brandy or another spirit has been added to boost the alcohol content to 17% to 18%. Marsala wines can be sweet, semisweet, or dry, and have been aged anywhere from one year to more than ten years. The rich, smoky flavor that characterizes Marsala wines becomes more pronounced as the wine ages, so the taste difference between a young wine and one that has aged for years will be significant.

Unless you have access to a remarkable wine merchant, however, you're not likely to have much more of a choice in Marsala wines than just dry or sweet. We have seen a number of Veal Marsala recipes, and there are some that call for sweet wine, but most of the real Italians specify dry wine, so we'd start there.

Now, what did your chef do to his sauce to make it secret and special? One thing is that he added mushrooms, which contributed to the dish itself, and their juices contributed to the sauce. They are not found in traditional recipes, however. Another variation involves adding a bit of cream to the sauce, which softens the assertiveness of the wine, but does not steal its flavor. Owing to the color you describe, we're guessing the sauce contained cream.

We've seen recipes that add lemon juice. Other recipes take the not-too-radical step of adding chopped parsley. But on the whole, there is very little in Marsala sauce to compete with the wine.

Here is Marcella Hazan's recipe for a traditional Veal Marsala. Do what you will with it. If you'd like to add mushrooms, slice them thinly and cook them in butter and oil in the same pan before cooking the veal. Remove them from the pan, proceed with the recipe as written, and add them in again when you add the veal to the sauce. “

http://www.ochef.com/r234.htm

Veal Scaloppine with Marsala

Veal Scaloppine with Marsala
From Essentials of Classic Italian Cooking (Canada, UK), by Marcella Hazan.

Ingredients:

2 Tbsp vegetable oil
2 Tbsp butter
1 pound veal scaloppine, cut from the top round
Flour, spread on a plate
Salt
Black pepper, ground fresh from the mill
1/2 cup dry Marsala wine
1/3 cup heavy whipping cream (optional*)

Instructions:

Carefully thin the scaloppini with a meat pounder, bringing it down flat and sliding it, in one continuous motion, from the center outwards. Repeat the operation, stretching the slice in all directions until it is evenly thin throughout.

Put the oil and 1 Tbsp butter in a skillet and turn on the heat to medium high.

When the fat is hot, dredge both sides of the scaloppine in flour, shake off excess flour, and slip the meat into the pan. Brown them quickly on both sides, about half a minute per side if the oil and butter are hot enough. Transfer them to a warm plate, using a slotted spoon or spatula, and sprinkle with salt and pepper. (If the scaloppine don't all fit into the pan at one time without overlapping, do them in batches, but dredge each batch in flour just before slipping the meat into the pan; otherwise the flour will become soggy and make it impossible to achieve a crisp surface.)

Turn the heat on to high, add the Marsala, and while it boils down, scrape loose with a wooden spoon all the browning residues on the bottom and sides. Add the second tablespoon of butter and any juices the scallopine may have shed on the plate. When the juices in the pan are no longer runny and have the density of sauce, turn the head down to low, return the scaloppine to the pan, and turn them once or twice to baste them with the pan juices. Turn out the entire contents of the pan onto a warm platter and serve at once.

*If using cream, add it before the meat goes into the pan and while the heat is still high. Stir constantly until the cream is reduced and bound with the juices in the pan into a dense sauce.

Yield: Serves 4


also has specialty food links on the sidebar and downbelow


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Butter chicken
http://www.foodnetwork.com/recipes/saras-secrets/butter-chickenindian-chicken-in-tomato-cream-sauce-recipe/index.html
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Butter Chicken (Indian Chicken in Tomato Cream Sauce)
Recipe courtesy Carla Fitzgerald Williams, Rotisserie Chickens to the Rescue!, Hyperion Books, 2003
Show: Sara's SecretsEpisode: Shortcut Suppers:Rotisserie Chicken
RECIPE COMMENTS & REVIEWS(106)
Cook Time
30 min
Level
Easy
Yield
4 servings
Recipe Tools:
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Ingredients
Spice Blend:
1 tablespoon garam masala seasoning
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne
Sauce:
3 tablespoons butter
1 large onion, chopped (about 1 cup)
2 teaspoons jarred minced garlic
1 tablespoon tomato paste
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can diced tomatoes in juice
1 skinless rotisserie chicken, boned out and pulled into 1 1/2 by 1/2-inch chunks
1 (10-ounce) box frozen peas, placed in a colander and run under hot water to thaw
1/3 cup heavy whipping cream
Hot basmati rice, for serving
Pita bread, warmed according to package directions, for serving
Directions
To make the spice blend: Stir the ingredients together in a small bowl and set aside.

To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm.

Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Spoon the sauce over the chicken. Serve with rice and warmed pita bread.

Variation: If you prefer shreds of chicken to whole pieces, remove the skin from the chicken and pull the meat into large chunks by hand. Add to the pan along with the garlic, tomato paste and spice blend. Cook for 3 minutes and then add the tomato sauce and continue with the recipe. Serve over basmati rice.

Eggplant Timbale- eggplant and pasta and more

I was working out and spied Giada De Laurentiis (she's gorgeous) on the TV's Food Network channel. (hey I always go there to watch when I work on the treadmill). Also was good looking was the recipe which she made - this timbale with its strips of eggplant in backing dish. It has several steps and takes 40 minutes to bake once in the oven. But it sure is worth it when it comes out and you eat the melded spices, vegetables, cheeses and more. I rated this 9.6/10 which is really great!
PS I just used regular mozzarella cheese ( the kind in the recipe is much more expensive) and only 1 eggplant. Bad mistake. You need 2 eggplants to plate this exactly as written if you will present it plated upside down per instructions (I did not). Also if you want more eggplant which is great with the rest you need 2 eggplants.Some people think it is too time intensive but it was fine.

Eggplant Timbale

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Neapolitan

Ingredients

* 2 medium eggplants, sliced 1/4-inch thick
* 1/3 cup olive oil, plus 2 tablespoons
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 1/2 pound penne pasta
* 1 medium onion, diced
* 1/2 pound ground beef
* 1/2 pound Italian pork sausage
* 1/4 cup Marsala wine
* 1 cup frozen peas, thawed
* 2 cups store-bought marinara sauce
* 1 1/2 cups diced smoked mozzarella cheese (about 6 ounces)
* 3/4 cup grated Pecorino Romano cheese, plus 1/4 cup
* 1 cup chopped fresh basil leaves
* Special equipment: 9-inch springform pan

Directions

Directions

Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill. Using a pastry brush, lightly brush the eggplant slices with 1/3 cup olive oil and sprinkle with salt and pepper. Grill the eggplant until tender and colored with grill marks, about 4 minutes per side. Set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the 2 tablespoons of olive oil in a large skillet. Add the onion and saute until tender, about 3 minutes. Add the beef and pork, and brown the meat, breaking it into bite-sized pieces with a wooden spoon, about 5 minutes. Add the Marsala and cook until the liquid has evaporated, about 3 minutes. Turn off the heat. Add the peas and marinara sauce and stir to combine. Add the cheeses, basil, and cooked pasta. Set aside.

Preheat the oven to 350 degrees F. Line the springform pan with the grilled eggplant. Be sure that the slices overlap and hang over the edge of the pan. Fill the pan with the pasta mixture, pressing down to make sure the pan is filling up evenly. Fold the eggplant slices up over the top of the pasta and add a few more slices on top to completely enclose the timbale. Bake the timbale until warmed through and the cheese has melted, about 30 minutes. Let rest on the counter for 10 minutes to set.

To serve, invert the timbale onto a serving plate and remove the springform pan. Sprinkle the remaining 1/4 cup grated Pecorino Romano cheese over the top. Slice and serve.

Hot Stuff: Cookbook in praise of the piquant - book has great recipes

I bought this book in paperback after 1985 (copyright 1985). This tiny book has 307 pages and a nice index. It was a small book then but now is a hardcover. But I really like many of the recipes. This author, Jessica B. Brown knows here stuff.
Recently I tried

a Morrocan dish called Saalouk Salad. Easy to make I made the dish which has has eggplant (I used Japanese long eggplants which my wife found were less bitter then regular eggplants ; garlic salt, paprika, tomatoes, and red hot chilies (I used red pepper flakes). It normally used zucchini but I left those out. Nice dish, not to fussy to make at and has a nice flavor and little kick to it. Great side dish.
PS if you want the full recipe contact me and I will post it on the blog for everyone

http://www.amazon.ca/Hot-Stuff-Cookbook-Praise-Piquant/dp/0689114834

stuffed eggplant a different way

I wanted to make a beef and eggplant dish, using celery, with no cheese and if I could help it, no tomatoes (I wanted a different mossauka type dish).
I took the following recipes and changed them around a bit by :
adding 2 chopped poblano peppers;
adding steamed not boiled the eggplant in the microwave (easier and quicker and less messy);
The thai one looked good and while I want to make it, I think my wife wanted something non thai.
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Mom's Stuffed Eggplant
Recipe courtesy Michael Chiarello
Show: Easy Entertaining with Michael Chiarello
Episode: Movable Feast

1 large eggplant
3 tablespoons extra-virgin olive oil, divided
1/2 pound ground beef
Salt and freshly ground black pepper
1 onion, small diced
1 red pepper, small diced
3 cloves garlic, minced
1/2 cup freshly chopped parsley leaves
1/2 cup freshly chopped basil leaves, chopped
1 1/4 cup grated Pecorino Romano, divided
1/4 cup bread crumbs
1 egg
2 chopped tomatoes

Preheat oven to 350 degrees F.

Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Boil the scooped-out center part until very soft, about 10 to 12 minutes.

Meanwhile, in a medium saute pan heat 1 tablespoon olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef to the pan and saute until all of its liquid is evaporated and the beef begins to brown slightly. Drain the beef, removing the extra, unnecessary fat. Let cool briefly and chop the cooked beef so that there are no large chunks of meat. In another medium saute pan over medium heat add the remaining 2 tablespoons olive oil and saute the onions, peppers and garlic together.

In a bowl mix together the cooked eggplant, vegetables, cooked beef, herbs, 1 cup of the cheese, bread crumbs, and the egg.

Fill the scooped-out eggplant halves with this mixture, dividing it evenly among the 2 halves.

Top with chopped tomatoes and the remaining 1/4 cup of grated cheese, season with salt and pepper, place on an oiled oven tray or baking dish, and bake for 50 minutes in preheated oven. Let cool briefly, slice widthwise and serve.

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thai red curry beef and eggplant

Submitted by kimmachgan | February 19, 2007

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Thai Red Curry Beef and Eggplant
If you'd like, add strips of fresh Thai chilies to this dish. They lend nice color and a jolt of heat. Fragrant jasmine rice is the perfect accompaniment.
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Ingredients
1 jar Thai red curry base
1 can (14 fl. oz.) coconut milk, well stirred
3 Tbs. canola oil
3 cups eggplant slices (cut into 1/2-inch half-
moons)
1 1/2 lb. New York steak or other tender cut,
cut into bite-size strips
1 cup fresh or frozen peas
1 cup cherry tomatoes, halved
1/2 cup slivered fresh Thai basil or 1/4 cup
slivered fresh regular basil
2 or 3 Kaffir lime leaves, torn in half (optional)
1 to 2 Thai green bird chilies or 1/2 jalapeño, cut
into long strips (optional)
Steamed jasmine rice for serving
Preparation
In a clay pot or saucepan over medium heat, whisk together the red curry base and coconut milk and heat until hot.

In a large sauté pan over medium-high heat, warm the oil. Add the eggplant and cook, stirring occasionally, 3 to 5 minutes. Transfer to the pan with the curry sauce and add the beef. Cook, stirring occasionally, until the meat is cooked through and the eggplant is tender, 5 to 8 minutes. Add the peas, cherry tomatoes, basil, Kaffir lime leaves and chilies and stir until hot, 1 to 2 minutes. Serve immediately with steamed rice. Serves 8.