Posts Tagged With: chicken

Ruth Is Right

Sharwoods Curry with yogurt

A friend’s cool, dark basement was a welcome place to spend a sultry summer evening. After watching some of a recording of the Vienna Philharmonic Orchestra’s New Year’s celebration, our host popped in the dvd I had brought along. The Lunchbox came out in 2013, but I’d never heard of it. If you have an interest in foreign places and/or enjoy food for more than just nourishment, you might like the movie.

The story was set in India so now, naturally, we are craving curries, paneer, and chapati.  Since the last two recipes from Ruth Reichl’s book, Tender at the Bone, have recently provided success in our kitchen, I thought I would see what she has to say about Indian food. At the end of one of Gourmet‘s foodie travel videos, Reichl gives instruction for a simple tandoori-style entree that you can make at home.

Rather than insisting you purchase a zillion spices to create an imitation of the complex flavors of an Indian restaurant, she claims that the bottled sauces at your grocery store will be sufficient. Besides a bottle of Vindaloo sauce, you need yogurt, cilantro, and mint to season your chicken.  You should let the skinless chicken marinade for at least 40 minutes.

The cooking method almost convinced me to set the recipe aside. Summer temperatures in July do not encourage one to use the oven, much less an oven set to 500*F.  However, after a torrential downpour last night, the outside temperatures have dropped to near 70* F. Because I was still afraid of setting off the smoke alarm,  I didn’t leave the chicken in long enough for it to get the prescribed char.

I’ve got to work on the Basmati rice. But, alongside the curried vegetables, and the slices of raw tomato and avocado, the false-tandoori chicken was satisfying.


Categories: Chicken, Entertainment, Food and drink, Herbs and Spices, Rice, sauces & condiments | Tags: , , , , , , , , , , | Leave a comment

Rachel’s Lott: Butter Chicken

IMG_1279 IMG_1282

It has been over a year since we drove to Toronto. We went to see a friend whose wedding we had had to miss when we were living in South America. Rachel showed us around Chinatown, went with us to an art museum, and gave us a walking tour of the university. Although we stayed in a bed and breakfast, we did get to see the not-so-newlywed couple’s home. While we were there, I asked Mrs. Lott  what sort of food she was learning to cook. One of the things she mentioned was butter chicken. She didn’t go into great detail, so I just assumed that the seasoning was mild.

While meandering through Saraga several weeks ago, I glanced at the various boxes of seasonings in one of the Asian food aisles. Butter chicken was nestled beside a box of curry; most of the descriptions were written in what looked like Arabic script.

“Why not find out why Rachel likes butter chicken?” I thought. A few days later, I decided to prepare the dish. After a quick email to Rachel, I took a walk across the street to see if Target sold naan to include with our dinner. I came back empty handed, and looked for a recipe for a quick method of preparing the Indian flatbread.

There are recipes for no-yeast naan, but the one I used that evening didn’t turn out as good as the kind I’ve purchased.

A package of spinach & lentil dal worked nicely with the chicken, rice and bread.

The surprise was that butter chicken really isn’t mild at all. It was even spicy according to my husband’s standards. It gets it’s name from the amount of butter used to prepare it (says one source: another friend, a wife of a man from India).

Leftovers? Rachel says,

“There’s even a place that wraps the rice-butter chicken mix in a soft tortilla and serves it as a ‘currito’ (curry + burrito = currito). I guess it all depends on how runny the finished sauce is.”IMG_1287
Categories: Bread, Chicken, Food and drink, Herbs and Spices | Tags: , , , , , , , , , , , , , | Leave a comment

Variation on an Alpine Theme

What do they mean when they call an entree, “Alpine Chicken”?

“The Alps are one of the great mountain range systems of Europe stretching approximately 1,200 kilometres (750 mi) across eight Alpine countries from Austria and Slovenia in the east, Switzerland, Liechtenstein, Germany, and France to the west, and Italy and Monaco to the south.” (Wikipedia)

So, technically, you could cook up something from a lot of different cultures and still call it Alpine.

Mozart’s  special consists of a schnitzel with melted Swiss cheese, served with spatzel, and ratatouille or fresh market vegetables.

Schmidt’s describes their entree as: Grilled whole breast chicken sliced and served on German spatzel noodles with onions, peppers and mushrooms, topped with creamy garlic-basil sauce.

And my pastor’s wife’s recipe from the Presbyterian church’s cookbook?

Alpine Chicken Hazel Recipe


Hazel’s Alpine Chicken with a side of Brussels sprouts, peas and carrots.

Categories: Bread, Cheese, Chicken, Food and drink, German food | Tags: , , , , , , , , , , , , , , , | 1 Comment

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