butter

Butter Chicken

by Anne Maxfield on August 28, 2017

Accidental Locavore Butter Chicken PlatedChicken Tikka Masala is a big favorite in our house and lately I’ve come across a couple of recipes for Butter Chicken, a close relative (or the same dish depending on who to believe).

I think the big difference is that Tikka Massala is marinated in yogurt, while Butter Chicken can be made on the fly.

The two recipes I was looking at were from both ends of the time spectrum—one was ready in about 30 minutes, the other was in a slow cooker and took 5-6 hours. I opted for speed.

Butter Chicken

  • 6 tablespoons butter, divided
  • 2 pounds chicken breasts cut into 1” chunks
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoons garam masala
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper (or more to taste)
  • 1 14 ounce can tomato sauce
  • 2 cups heavy cream
  • Salt and pepper
  • Lime and cilantro for garnish

Accidental Locavore Butter Chicken CookingIn a large skillet, over medium-high heat, add two tablespoons of butter. Working in batches, add the chicken and brown on all sides. It doesn’t have to be cooked all the way through. Set the browned chicken aside as it’s done.

Reduce the heat to medium and add another 2 tablespoons of butter. Add the onion and cook until it begins to soften—about 3 minutes. Add the garlic, garam masala, ginger, chili powder, cumin and cayenne. Stir to combine and cook for about 45 seconds.

Add the tomato sauce and bring to a simmer. Cook for 5 minutes and add the cream.

Bring back to a simmer and add the chicken. Cook for 10-15 minutes on a low simmer.

Stir in the remaining 2 tablespoons of butter, taste and add salt and pepper as needed.

Garnish with lime and cilantro, serve and enjoy!

My verdict: Easy and delicious! Frank liked this so much, he requested that I make it again the other night.

Both times I’ve used boneless skinless chicken thighs since I’m not a white meat fan and served it over basmati rice. If you soak the rice before you start prepping everything, and start cooking it after the chicken has browned, your timing should be perfect.

We’ll have to start stocking cans of tomato sauce and pints of cream and soon I’ll have to figure out what a good veg would be to serve with it. Any ideas?

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K’s Mini Cookies: Edible Art

by Anne Maxfield on May 1, 2017

Accidental Locavore K's Mini Cookies EasterCookies as beautiful hand-painted tiny works of art.

Bunnies, chicks, ducks all looking like spring.

I had tasted a couple of K’s mini cookies before we started the Accidental Locavore’s radio show recently, and they were delicious!

Butter and sugar, the perfect sugar cookie.

And then, the ride home from the station was torturous.

Accidental Locavore K's Mini Cookies WrappedWrapped up next to me was a selection of beautiful hand-painted cookies.

They had that distinctive smell of butter and sugar, which is somehow different from the butter smell of a box of croissants.

Both good, but not while you’re driving.

I had been talking with Sue Radon on my radio show, the Accidental Locavore Live! about her burgeoning cookie business.

She and her daughter started it in the fall, partly as an afterschool project and looking towards building a college fund.

Accidental Locavore K's Mini Cookies on a PlateThey’re both very artistic and it shows in each and every handcrafted cookie. For Easter a bunny sports tiny carrots, another a border of red tulips, a third is a gilded duck with matching bow tie.

While they’re looking towards selling at local farmers’ markets in the summer, currently it’s custom work only. That way they can control the quality, while building the business one cookie at a time.

If you’ve got a minimum of a week and an idea, they can make it come to life in cookie form. Parties, showers, weddings, holidays—they’ve got it covered. With Mother’s Day just around the corner you might want to give them a call!

Accidental Locavore K's Mini Cookies Mother's DayAnd while classic sugar cookies are generally the base, if it can be decorated, you can pick a different flavor (like gingerbread).

They’re playing a little hard to get when it comes to finding them. No website yet and if you’re not on Facebook (K’s mini cookie), you’re almost out of luck, but you can email Sue at: sueradom7@gmail.com.

Not to worry, a website is coming soon.

Thanks to Sue for the cookies (delicious!) and the photo of the Mother’s Day Cookie.

 

 

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Toffee Crack Recipe

by Anne Maxfield on January 19, 2017

Accidental Locavore Toffee Crack You may want to stop reading here*.

This toffee really is like crack.

Easy and addictive.

And you probably have all four ingredients in your kitchen.

Don’t blame the Accidental Locavore for this.

Makes one large sheet pan.

Toffee Crack:

  • 40 saltine crackers (or more to fill the pan)
  • 1 cup unsalted butter
  • 1 cup dark brown sugar
  • 2 cups chocolate chips

Accidental Locavore Toffee Crack CrackersPre-heat oven to 350°.

Spray a sheet pan with vegetable spray.  Line with crackers.

Put the butter and brown sugar in a medium saucepan, bring to a boil.

Reduce heat and simmer for 3-5 minutes.

Spread sugar and butter mixture evenly over the crackers.

Bake for 8-10 minutes.

Let cool slightly (mostly so you don’t burn yourself), then top with chocolate chips.

As chips melt, spread them out until the crackers are covered.

Let cool completely, break into pieces. Serve and enjoy! 

Accidental Locavore Butter for Toffee CrackMy verdict:

Blame my cousin Ellen (and her friend Mollie). She gave me a bag for Christmas.

I should never have gotten the recipe. It’s amazingly good and stupidly easy.

Mine wasn’t as good as Ellen’s but we talked it out and I think it was the sugar.

Light or dark brown sugar or a mix will work, but don’t make my mistake and use a granular (organic) brown sugar. It doesn’t melt thoroughly and my batch came out a little grainy.

For a large sheet pan, it’s a little more than a sleeve of saltines. I put them all salty side up. Ellen has done it like that and mixed it up. She says it doesn’t matter and I believe her.

This is Ellen’s advice: “You can also sprinkle toasted sliced almonds on top of the chocolate, but Mollie does not use nuts and her toffee crack is perfect.”

 

*But the inauguration is tomorrow so you might just need a double batch.

 

 

 

 

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5 Ingredient Sausage and Cabbage Casserole

by Anne Maxfield on November 3, 2016

accidental-locavore-5-ingredieant-sliced-cabbage5 ingredient sausage and cabbage seemed like a good fall dish, since I had a couple of those cute pointy cabbages from my CSA and sausage in the freezer.

Then it was 80°.

The Accidental Locavore waited until the temperature shot back down and gave this a try.

Putting it together is quick and easy, but it needs 2 ½ hours to cook, so plan ahead (or save for a weekend).

5 Ingredient Sausage and Cabbage Casserole

  • Salt
  • 3 tablespoons unsalted butter
  • 2 pounds fresh sweet Italian pork sausages or bulk sausage
  • 1 large green or Savoy cabbage, about 4 pounds, cored and thickly shredded
  • Freshly ground black pepper

accidental-locavore-5-ingredient-cabbage-and-sausage-prepHeat oven to 300°.

Bring a large pot of salted water to a boil and butter a 9-by-13-by-2-inch baking dish.

Place cabbage in boiling water, cover, and let water come back to the boil. Uncover and boil for 3 minutes. Drain cabbage in a colander and run cold water over it to stop cooking.

Remove sausage casings and crumble the sausages in a bowl.

Put about 1/3 of the cabbage in buttered dish and cover with 1/2 the meat. Sprinkle with salt and pepper and dot with butter. Repeat, ending with a final layer of cabbage, and dot top with butter.

Cover dish tightly with a layer of parchment paper, cut to the shape of your dish and top with a lid or a layer of aluminum foil.

Cook for about 2 1/2 hours, until cabbage is soft and sweet, and top is lightly browned.

After 2 hours, uncover the dish: if there is a lot of liquid in the bottom, leave uncovered for the rest of the cooking time. If not, re-cover and finish cooking.

Serve with mustard and some crusty bread and enjoy!

accidental-locavore-5-ingredient-cabbage-and-sausageMy verdict: Who knew 5 ingredients could be this good! I’m not sure if these “conehead” cabbages we’ve been getting are sweeter than the normal green cabbage, but they are cute and really tasty! If you can find them, try them (the cores are almost non-existent for easy prep). I had two of them, about 2 pounds, and a pound package of Boerewors, a South African inspired sausage from Jacuterie, so halved the recipe and it easily fed two.

It was delicious and buttery and the sausages were great with it! You could use almost any sausage, so feel free to improvise. A strong Dijon was a nice addition but even a milder coarse mustard went well.

Give it a try when you have a couple of hours to cook it. If you didn’t care about browning the top, it would probably work well in a slow cooker.

Let me know what you think.

 

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