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Britain's Curry Crisis

YumSugar — Thu, 21 Feb 2008 16:25:15 -0800

It seems that the US is not the only country dealing with immigration issues. In England, the government uses a point-based system to determine migration by non-EU citizens. While this may be a good move for security reasons, it is actually bad for food reasons. You see, over the last several decades, many believe that curry has become England's "true national dish". However, thanks to the immigration restrictions, many of Britain's curry houses are suffering from a staff shortage. Restauranteur Ahmed Koysor said:

It's been really difficult to recruit locally. We have tried hiring eastern European staff but they have been mostly useless. No skills, no understanding of what we do. And besides, they need to speak the language of the kitchen if we are going to be good at what we do.

There are no confirmed figures, but the Bangladesh Caterers' Association states that there are 27,500 vacancies in Bangladeshi-owned restaurants and that immigration officials have said that no more Bangladeshi nationals will be allowed in. If this continues, many restaurants may be forced to close.

So what do you guys think of this? With curry being England's "national dish," do you think there should be some more wiggle room?

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Yummy Link: How Not To Cook Indian Food

YumSugar — Thu, 31 May 2007 10:45:18 -0700

Everyone tells you how to cook. This time they're telling you how NOT to cook Indian food. - Hooked On Heat

US Immigration Has Influenced Sales of Ethnic Foods

YumSugar — Fri, 16 Oct 2009 10:45:16 -0700

Tonight, I'm cooking curry - and it looks like I'm not the only one. Sales of ethnic foods have hit an unprecedented high of $2.1 billion this year. According to market research firm Mintel, this segment has increased by more than 17 percent in the last five years.

Mintel conducted a survey in which "ethnic food" encompassed Asian and Mexican products, as well as other ingredients such as chutneys and noodles. Mexican food comprises the largest percentage of purchases at 62 percent, but Indian and Asian foods have each grown 11 percent between 2006 and 2008. The cause? More than a million immigrants have become permanent legal US residents since 2005, "piquing Americans' interest in new cuisines," according to a Mintel analyst.

Perhaps the staggering sales numbers and statistics will prove to be an auspicious sign; incidentally, today happens to also be World Food Day. Have Americans' palates become more open to the culinary ways of the world? How often do you cook ethnic food at home?

Source: Flickr User avlxyz

Come Party With Me: Indian Dinner - Menu

partysugar — Tue, 24 Feb 2009 09:00:40 -0800

Watching the radiant Slumdog Millionaire cast at the Oscars and the clips from the lush film made me hungry for Indian culture - and Indian food. I've decided to round up an intimate group and host an informal Indian dinner. My girlfriend Emily is bringing the wonderful soundtrack from the film and I'm in charge of the menu.

With fewer people traveling due to the economy, this is a great way to experience an exotic culture in the comfort of your own kitchen. Cooking a meal is more affordable than purchasing a plane ticket, so consider brightening up a Winter's evening with this lively get-together. Jump-start the party with Padma Lakshmi's crispy turkey rolls with mint and date dipping sauce; they should be ready and waiting for guests to arrive.

Shrimp tikka with mango chutney is fragrant, flavorful, sweet, and spicy. For the main course, serve chicken with a fresh, tangy cilantro sauce, white rice, and green lentils with lemon slices and popped mustard seeds. To entice your tastebuds with these dishes, read more.

Crispy Turkey Kathi Rolls With Mint-and-Date Dipping Sauce
From Food and Wine

Ingredients

1 1/2 tablespoons canola oil, plus more for frying
1/2 cup finely chopped onion
1 1/2 teaspoons minced, peeled fresh ginger
1/2 teaspoon minced garlic
1/2 teaspoon Madras curry powder
1/2 teaspoon amchoor*, optional
3/4 pound ground turkey
1 tablespoon soy sauce
2 tablespoons minced basil
1 tablespoon fresh lemon juice
Salt
Sixteen 6-inch flour tortillas, warmed
Mint-and-Date Dipping Sauce, recipe below

Directions

In a large skillet, heat the 1 1/2 tablespoons of canola oil. Add the onion, ginger and garlic and cook over moderate heat, stirring a few times, until the onion is translucent, about 5 minutes. Add the curry powder and amchoor and cook, stirring, until the spices become fragrant, about 1 minute.
Add the turkey and soy sauce and cook, breaking up the meat, until no trace of pink remains in the turkey, about 10 minutes. Stir in the basil and lemon juice and season with salt.
In a medium saucepan, heat 2 inches of canola oil to 350° over moderately high heat.
Lay a tortilla on a work surface and spoon 2 tablespoons of the turkey filling across the lower third of it. Roll the tortilla around the filling, folding in the sides as you roll. Secure the rolls with 2 toothpicks. Repeat to form the remaining rolls.
Fry the rolls 3 or 4 at a time, turning once, until browned and crisp, about 4 minutes per batch. Drain on paper towels. Remove the toothpicks and serve the rolls with the Mint-and-Date Dipping Sauce.

Makes 16 rolls.

Make Ahead: the fried rolls can be kept at room temperature for up to 2 hours. Reheat in the oven before serving.

*Amchoor, dried mango powder, adds a distinctive tart flavor to foods. It’s available at Indian markets and from kalustyans.com.

Mint-and-Date Dipping Sauce

2 cups mint leaves
3 pitted Medjool dates, finely chopped
1 serrano chile, seeded and chopped
3 tablespoons fresh-squeezed lemon juice
2 tablespoons water
Salt

In a blender, combine the mint leaves, dates, serrano chile, lemon juice and water and puree until smooth. Transfer the dipping sauce to a bowl and season with salt. Serve at room temperature. The dipping sauce can be prepared up to 4 hours ahead and kept at room temperature until serving.

Makes about 1 cup.

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Shrimp Tikka With Fresh Mango Chutney
From Gourmet

Ingredients

For shrimp:
1/4 cup vegetable oil
2 tablespoons fresh lime juice
1 (1-inch) piece fresh jalapeño, chopped (about 2 teaspoons)
1 (1-inch) piece peeled ginger, chopped
1 large garlic clove, smashed
2 teaspoons ground garam masala
3/4 teaspoons turmeric
1/8 teaspoons grated nutmeg
2 pound large shrimp in shell, peeled, leaving tail fan attached
For chutney:
1 teaspoon ground cumin
1 (3/4-pound) unripe mango, chopped
1/3 seedless cucumber, peeled and chopped (3/4 cup)
1/2 cup chopped red onion
1 to 2 teaspoons minced fresh jalapeño with seeds
3 tablespoons fresh lime juice
3 tablespoons thinly sliced mint
3 tablespoons chopped cilantro
10 (12-inch) wooden skewers, soaked in water 30 minutes
lime wedges, for serving

Directions

Marinate shrimp: purée all ingredients for marinating shrimp, except shrimp, with 1/2 tsp salt in a blender until smooth. Pour into a sealable bag, then add shrimp and marinate at cool room temperature, turning bag occasionally, 30 minutes.
Make chutney while shrimp marinate: Toast cumin in a dry small skillet over medium heat, stirring occasionally, until fragrant, about 1 minute.
Stir together remaining chutney ingredients with 1/4 tsp salt, then sprinkle with toasted cumin.
Make kebabs: prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); Thread 4 shrimp onto each skewer, leaving small spaces between them. Put on a tray. Oil grill rack, then grill skewers, covered only if using a gas grill, turning once, until just cooked through, 4 to 6 minutes total. Alternately, shrimp can be cooked in a hot well-oiled large (2-burner) ridged grill pan, turning once, about 8 minutes total. Serve with chutney.

Serves 6.

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Chicken With Cilantro
From Saveur

Ingredients

4 whole cloves
4 cardamom pods
2–3 bay leaves
1⁄2 tsp. ground cinnamon
2 tbsp. ground coriander
1 cup plain yogurt
Salt
2 whole boneless skinless chicken breasts, cut into large pieces
5 tbsp. vegetable oil
Pinch ground asafetida (can be found at most Indian markets)
2 bunches fresh cilantro, trimmed and chopped, plus additional leaves for garnish
1 tsp. sugar
6 serrano chiles, seeded and halved
2⁄3 cup coconut milk

Directions

Place cloves, cardamom pods, and bay leaves in a spice grinder. Grind to a fine powder, transfer to a large bowl, and stir in cinnamon and coriander.
Mix in yogurt and season with salt. Add chicken; turn to coat evenly. Cover and marinate in refrigerator for 2 hours.
Reserving marinade, remove chicken and shake off excess yogurt. Heat oil in a large nonstick pan over medium heat.
Add asafetida, allow to sizzle for about 5 seconds, then increase heat to high. Add chicken and brown, turning frequently, for about 10 minutes.
Add marinade, cilantro, and sugar to pan. Season to taste with salt and cook, stirring occasionally, for 5 minutes.
Add chiles and cook, stirring, until soft, about 3 minutes.
Stir in coconut milk, then reduce heat to low and simmer until sauce thickens, about 10 minutes. Transfer to a platter, garnish with cilantro leaves, and serve with rice.

Serves 4.

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Madhur's Green Lentils With Lemon Slices
From Martha Stewart

Ingredients

1 cup green lentils (about 6 ounces)
3/4 teaspoon coarse salt
3 tablespoons finely chopped fresh cilantro
1 lemon, peeled, pith removed, and thinly sliced crosswise
3 tablespoons olive oil
1/2 teaspoon brown mustard seeds
2 hot dried red chiles
2 cloves garlic, lightly crushed and peeled

Directions

Bring lentils and 3 cups water to a boil in a heavy-bottomed pan. Cook, partially covered, until very tender, 40 to 45 minutes.
Stir in salt and cilantro; remove from heat. Add 8 lemon slices; stir to combine. Transfer to a serving bowl; set aside.
Heat oil in a small saute pan over medium-high heat; add mustard seeds. After a few seconds, seeds should begin to pop; add chiles.
When chiles have darkened, add garlic; stir to combine. Top lentils with mustard seed mixture.

Serves 4.

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Sunday BBQ: Tandoori-Style Chicken Burgers

YumSugar — Sun, 02 Aug 2009 06:00:10 -0700

As much as I love making turkey burgers and Italian sausage skewers, right now I'm craving something a little exotic, so tonight I'll be lighting up the grill for a portable version of a South Asian favorite: tandoori chicken.

In this contemporary rendition, I'm using the tandoor's trademark spices - such as cumin, cayenne, and ginger - but since I don't have a clay oven to call my own, I'm cooking the chicken on a barbecue, then serving it in a hefty pita pocket with tangy cumin-scented yogurt sauce. Tempt your tastebuds when you read more

Yummy Links: From Thomas Keller to India Pale Ale

partysugar — Tue, 16 Jun 2009 08:00:53 -0700

An early look at Thomas Keller's upcoming cookbook, Ad Hoc at Home. - Grubstreet
With stabbing deaths on the rise in the UK, one knife manufacturer has taken matters into his own hands. - Eat Me Daily
Tickets for October's New York Wine and Food Festival are now on sale. - Eater
Take a trip to the Big Apple Barbecue Block Party. - Serious Eats
Find out how the ultimate hostess, Jenn Sbranti, has been spending her Summer. - Hostess With the Mostess
What does India have to do with India Pale Ale? - Chow

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The Amazing Rice: Indian Rice With Red Lentils

partysugar — Thu, 25 Sep 2008 10:30:43 -0700

Like David Chang, I believe this year is all about rice. It's a delicious and ancient staple consumed by more than half the world's population. There are more than 7,000 varieties of rice and countless cultural preparations, so I've decided it's time to race around the world in the comforts of my own kitchen. Naturally I'm inviting you to join me on my rice adventures as I travel the globe experimenting with risotto, sushi, gumbo, and everything in between. To get things started, let's head to India with this rice and lentils with raita. It's healthy, fast, and delicious. Learn how I made it and read more.

Indian Rice and Lentils with Raita
From Food and Wine

Ingredients

3 tablespoons vegetable oil
2 medium onions, thinly sliced
5 whole black peppercorns
5 cardamom pods
5 whole cloves
2 dried red chiles
1 cinnamon stick
1 cup jasmine rice or other long-grain rice, rinsed
1 cup red lentils, rinsed
3 1/2 cups hot water
Kosher salt
1 medium cucumber-peeled, seeded and thinly sliced
1 cup plain, nonfat Greek yogurt
2 jalapeños, seeded and very finely chopped
1 small garlic clove, very finely chopped
Freshly ground pepper

Directions

In a medium saucepan, heat the vegetable oil. Add the sliced onions and cook them over high heat, stirring occasionally, until they are golden brown, about 10 minutes. Transfer half of the onions to a plate.

Add the peppercorns, cardamom, cloves, chiles and cinnamon stick to the onions in the saucepan and cook over moderately high heat for 1 minute, stirring.
Stir in the rice, lentils, water and 2 teaspoons of salt and bring to a boil. Reduce the heat to moderately low, cover and simmer for 15 minutes, until the water is absorbed and the rice and lentils are tender.

Meanwhile, in a medium bowl, toss the sliced cucumber with the yogurt, jalapeños and garlic and season with salt and pepper.

Gently fluff the rice and lentils with a fork and discard the whole spices. Transfer the rice to a platter, garnish with the reserved onions and serve with the cucumber raita.

Serves 4.

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Monday's Leftovers: Chicken Salad with Cumin Carrot Raita

partysugar — Mon, 09 Jun 2008 06:45:12 -0700

Making chicken salad is a classic way to use up leftover grilled chicken. However, when the leftover chicken happens to be tandoori style grilled chicken, the chicken salad is anything but ordinary.

This recipe combines the moist meat with cumin, radishes, and carrots. There's no mayonnaise involved, instead the base of the sauce is whole milk yogurt.

To check out the recipe - which is tasty inside warmed pita bread - read more.

Chicken Salad with Cumin Carrot Raita
From Food and Wine magazine

Ingredients

One 3 1/2-pound roasted chicken, meat shredded (4 cups)
3 large radishes, thickly sliced
1/4 small red onion, thinly sliced
2 tablespoons coarsely chopped mint leaves
1/4 teaspoon ground cumin
Cumin-Scented Carrot Raita, recipe below
Salt
Cayenne pepper
Lime wedges and warmed pita, for serving

Directions

In a large bowl, toss the chicken with the radishes, onion, mint and cumin.
Stir in the raita and season with salt and cayenne. Serve with lime wedges and warmed pita.

Serves 6.

Cumin-Scented Carrot Raita

2/3 cup plain whole-milk yogurt
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1/2 teaspoon cumin seeds
2 carrots, coarsely shredded
2 scallions, white and tender green parts only, thinly sliced
1 tablespoon finely chopped cilantro leaves
Salt
Cayenne pepper

Spoon the yogurt into a coffee filter set in a strainer and let stand until slightly thickened, about 10 minutes. Transfer the yogurt to a medium bowl.
Meanwhile, heat the olive oil in a small skillet. Add the garlic and cumin seeds and cook over moderate heat, stirring, until fragrant, about 1 minute.
Add the carrots and scallions and cook, stirring, until just heated through.
Add the carrot mixture and the cilantro to the drained yogurt and season with salt and cayenne. Serve the raita warm, at room temperature or chilled.

Makes 2/3 cup.

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Food Section Sampler - Sept. 16, 2009

YumSugar — Wed, 16 Sep 2009 11:45:58 -0700

What caused legendary Central Park destination Tavern on the Green to file for bankruptcy? - New York Times
Homemade versions of fast-food favorites turn out to be cheaper. - Washington Post
LA is facing a proposed city ordinance that would require farmers markets to pay tens of thousands of dollars in fees. - Los Angeles Times
Israeli hummus tastes nothing like its American counterpart. - Boston Globe
Learn how to make your own naan. - Chicago Tribune
A preliminary tasting of Indian wines looks to be promising. - Wall Street Journal
Even Bourbon's biggest skeptics will find no flaw with the Rhodie cocktail. - San Francisco Chronicle

Source: Flickr User phenominam

Tom Colicchio Talks Sandwiches and Top Chef

partysugar — Mon, 20 Apr 2009 03:30:17 -0700

Last Wednesday I had the fabulous opportunity to sit down with Tom Colicchio. The Top Chef judge was in San Francisco to promote his new book 'wichcraft: craft a sandwich into a meal - and a meal into a sandwich. He exudes a natural confidence and quiet intelligence and stresses the importance of using a good bread to make a sandwich.

We chatted about sandwiches and Top Chef - season six starts filming in an undisclosed location on April 27! To find out what sandwich he is totally sick of and who's his favorite Top Chef contestant of all time, read more.

PartySugar: What was your most memorable childhood sandwich?
Tom Colicchio: [Thinks for a minute.] My grandma used to make us these great little grilled cheese sandwiches that she served with a bowl of tomato soup. They weren't that special, she used Kraft singles, but they were made with lots of grandma love.

PS: Why do you think the sandwich is so essential to American cuisine?
TC: As a chef you spend the majority of the time on your feet. At the end of the night you throw a bunch of ingredients in between pieces of bread and eat it standing up. The sandwich works so well because everyone is so busy. It's a classic; everyone has sandwich memories. They're not that fancy and it's portable food.

PS: What do you predict will be the next big sandwich trend?
TC: Hmm. It will definitely be ethnic. Everyone keeps talking about bahn mi. It's like Banh mi. Banh mi. Banh mi. I'm so over Banh mi. We've already been there done that with barbeque pork and pulled pork. I think it will be something inspired by Indian street food. What are those Indian street food sandwiches called? It's a funny name? [Chicken frankie]

PS: What's one sandwich tip the average home cook should know?
TC: Don't overstuff! Especially when making a panini. People need to learn how to use salt. Most home cooks under season. You also need to understand how to use heat. Amateur cooks never know how to use heat.

PS: Who was your favorite contestant on Top Chef?
TC: You may be surprised, but it's Tiffani. She was really poorly portrayed. Her personality was not portrayed well at all. She's a great cook.

PS: What was the most shocking moment in the history of Top Chef?
TC: The day shooting was cancelled and I got a call from the producers asking me to come down and take a look at something. We were supposed to be in production but we had to push it back due to them shaving their heads. It was crazy. I couldn't believe it and it was my birthday! I saw the entire unedited video. It was terrible. Shocking. Absolutely shocking.

PS: Where are you filming Top Chef 6?
TC: I can't tell you that. The producers would kill me.

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