Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection.
Recipes are the creation of Miriam Latour, unless otherwise indicated.

Saturday, September 29, 2012

Dave's Chicken Makhani

Chicken Makhani is an Indian Butter Chicken. Dave tells me he changes the recipe every time depending on his mood, but here is the version that he used for this photo.  I can tell you that it is always good.  Play with the spices to get it the way you like it.

Chicken Makhani

Chicken Marinade:
1 Tbsp peanut oil
1 tsp garam masala
Pinch cayenne pepper

Marinade 1 pound of boneless chicken, cut to bite-size pieces, in spices and liquid for 1 hour.

1 Tbsp oil (peanut oil is best)
1/2 onion, chopped
2 Tbsp butter
2 Tbsp lemon juice
3 cloves garlic, minced
1/2 inch ginger root, minced
1 tsp garam masala
1 tsp chili powder
1 tsp ground cumin
1 bay leaf
1/2 cup cream
1/2 cup milk
1 cup tomato puree
1/4 tsp cayenne pepper
salt and pepper to taste
1/4 cup plain yogurt, mixed with 1 Tbsp cornstarch 

Saute onion and cook it in the oil and butter over medium heat.  Add other ingredients (except yogurt) and cook until liquid is slightly reduced, fold in yogurt & cornstarch.  Use a hand blender to blend it blend it up... be careful, it's hot! Set sauce aside.

Cook marinated chicken until done, add sauce to chicken and reheat until warm.  Serve over cooked basmati rice.

Parmesan Rosemary Popovers

Parmesan Rosemary Popovers
Found here

2 eggs
1 cup all-purpose flour
1 cup milk
1/2 teaspoon salt
1/2 cup shredded parmesan cheese
1 tablespoon fresh rosemary, finely chopped

Preheat oven to 425 degrees. Grease and flour six custard cups or 6 cavities in a muffin tin. In a medium bowl beat eggs slightly. Beat in flour, milk and salt until just smooth; being careful not to over beat. Gently stir in parmesan cheese and rosemary. Fill custard cups 1/2 full. Bake at 425 degrees for 40-45 minutes. Immediately remove from cups and serve piping hot.

Tuesday, September 25, 2012

Sliced Roasted Pumpkin with Sweet and Peppery Cardamom Glaze

Sliced Roasted Pumpkin with Sweet and Peppery Cardamom Glaze
1 sugar or pie pumpkin
1/2 cup brown sugar
1/2 tsp salt
3/4 tsp pepper
3/4 tsp ground cardamon
1 Tbsp olive oil
3 Tbsp unsalted butter, melted

Cut stem from pumpkin. Slice pumpkin into one-inch thick slices. Scrape seeds and string from each slice (I find this easier than cleaning pumpkin before slicing).  Place slices of pumpkin on large cookie sheet.  Mix together other ingredients in a bowl to make glaze.  Brush glaze over pumpkin slices and place in a pre-heated 400ºF oven.  Cook for 40 minutes.  Turn oven to broil and broil an additional 4-5 minutes.  Remove from oven and serve.  You may want to brush the glaze that melts onto the cookie sheet back onto the pieces of pumpkin.  Yum!

Sunday, September 23, 2012

Dave's Updated Indian Rogan Josh

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Rogan Josh
2 pounds lean lamb shoulder, cut into chunks

1/2 cup plain yogurt
1 1/2 t cornstarch

1 teaspoon cardamon
1/2 teaspoon ground cinnamon
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon cumin
1/2 teaspoon cayenne pepper
2 teaspoons garam masala
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 teaspoon chili powder

2 cups canned tomatoes
2 cloves garlic, peeled
1 large onion, chopped
2 potatoes, peeled and cubed
1 piece (2-inch size) ginger root
1 cup less-sodium beef broth
3 tablespoons vegetable oil
2 tablespoons chopped cilantro
cilantro sprigs for garnish

Mix the cornstarch and yogurt together in a small bowl until smooth (this will help prevent the yogurt from curdling).
In a bowl or zippered plastic bag, toss lamb with yogurt. Mix spices with lamb mixture. Cover and refrigerate overnight.

In a food processor, combine tomatoes, garlic, onion and ginger; puree until smooth.

In a large pot heat oil over medium heat. Add tomato mixture and cook for 5 minutes. Stir in lamb and marinade. Add potatoes. Stir in broth.

Simmer for 2-3 hours or until lamb is desired texture.

Stir in cilantro just before serving. Garnish with cilantro sprigs.

PS. The pot I brought was double this recipe.

Sunday, September 2, 2012

Tarte Flambée Aux Champignons

Tarte Flambée is a French pizza-ish dish made with crème fraîche and onions and sprinkled with bacon. My version is "aux champignons" meaning that I added mushrooms.  I also made my dough a little thicker, because I happen to like it that way.  I used this pizza dough recipe, and the photo above is a very small personal pizza, so the toppings look proportionately bigger than the recipe below might look. I also crammed more toppings on my small pizza than they usually do in France.  I can't tell you how amazingly fabulous this tastes.  Crème fraîche makes an amazing topping on pizza.


1 tablespoons oil, 1 Tbsp butter
1 medium onion (3 ounces), finely chopped
8 oz sliced mushrooms
1 cup crème fraîche
½ teaspoon salt
¼ teaspoon pepper
4 pinches nutmeg
3 ounces bacon, cut into matchsticks

Precook the pizza dough in a 425ºF oven on a pizza stone for 5 minutes. Saute the onion and mushrooms in the oil and butter, set aside. Cook the bacon and chop into pieces. Mix the crème fraîche with the salt, pepper, and nutmeg. Spread the crème fraîche mixture onto the pizza dough. Top with onion, mushroom and bacon. Return to oven and cook for another 5-7 minutes or until crust is done.