spiced egg salad

spiced egg salad | A Brown Table

Egg salad is a tasty classic, in fact I think of it as comfort food. All you need are a couple of hard boiled eggs on hand to make this simple yet tasty salad. During grad school and especially during test season, I’d make a batch of egg salad almost once a week. I’d scoop out generous helpings to stuff between thick layers of toasted sourdough bread. It was my “test -time” meal, my go-to dish. This Indian-inspired egg salad version is quick and easy to make. There’s hint of garam masala and toasted coriander seeds to give it a spicy and mild smoky flavor.

spiced egg salad | A Brown Table
spiced egg salad | A Brown Table
spiced egg salad | A Brown Table
spiced egg salad | A Brown Table

The Best Food’s Organic Mayonnaise used in this recipe, has a crisp flavor and the texture is smooth. I’ve used the Original version but they also make a lot of other delicious flavors such as the Spicy Chipotle and Roasted Garlic which can also be used in this recipe. Just remember depending on the type of mayonnaise used the flavor of the final salad will change a little.

spiced egg salad | A Brown Table

Here are some of my kitchen tips that you might find useful when preparing this salad;

  • Always use chilled or room temperature hard boiled eggs or the mayonnaise will lose its texture if the eggs are hot.
  • If you like this a little hotter, you can add 1 teaspoon of your favorite hot sauce or add a teaspoon of thinly sliced thai green chili peppers.
  • To prepare the coriander powder, toast 1 teaspoon of the seeds in a dry skillet until the seeds just start to brown and you can smell the fragrance of the seeds as they toast. This should take less than 60 to 90 seconds. Immediately transfer and grind the seeds with a mortar and pestle. Use as needed.

spiced egg salad

yields: 4 servings

ingredients

6 hard boiled eggs, peeled (cold or at room temperature)

1/2 cup Best Foods Organic Mayonnaise

1/2 teaspoon fine grain sea salt

1/2 teaspoon white pepper powder

1/4 teaspoon toasted ground coriander seed powder

1/2 teaspoon chili powder

1/2 teaspoon garam masala

1/2 cup scallions, thinly sliced (both white and green parts)

2 tablespoons cilantro leaves, chopped

1. Chop the peeled eggs and place them in a large mixing bowl.

2. Reserve 1 tablespoon of the thinly sliced sections of the green parts of the scallions. Add the rest of the scallions to the eggs and all the remaining ingredients. Taste and adjust seasoning if desired. Garnish with reserved scallions and serve.

Disclaimer: This blog post was created in partnership with Hellmann’s Best Mayonnaiseand FeedFeed. All opinions expressed are solely my own

weeknight mince

weeknight mince| A Brown Table

There are two things I took away from the Super Bowl, both Beyoncé and Lady Gaga will always be amazing performers, other than that I didn't pay attention to much. Football is more of M's ritual and in some way a religious sports retreat that involves a lot of appetizer types of food. I cooked him his treats as promised and he ate them as expected. I think he saved some of the wings and guacamole for his lunches during the week. 

Just as much as M loves his sports meals, I have my fondness for simple comfort food recipes and recipes with options to cheat and take little time to cook. There are certain dishes that I've probably eaten at least once a week growing up. Mince is one of them and though there are different ways to make mince, this Goan version is obviously my favorite. Though I've skip the carrots and the potatoes in this version (you can obviously add them in, see my kitchen notes below), this is one of my favorite meals to go to during the week. It cooks quickly and requires minimal prep work especially if you can use precut frozen veggies (no shame here). This is one of my favorite weeknight meals! Serve it with some cooked plain rice or or dinner rolls and you're good to go. If you're familiar with kheema, then mince will sound similar, it's simply a Goan version of kheema, similar flavors yet very different.

I cooked the mince in this gorgeous pan from . All-Clad's new cookware collection by Chef Thomas Keller. As with all of All-Clad's classic cookware, this stainless steel five-ply pan is a sleek and sexy beast. There's a universal lid that's equally modern and elegant to match the pan. There's a layer of copper sandwiched between the stainless steel to ensure quick and even heat for cooking. And now the folks at All-Clad are giving away one of these gorgeous 5 quart sautéuse pans that you for you to cook with! To enter all you need to do is leave a comment below and tell me what you're favorite comfort food is. This giveaway is open to all legal residents of the United States and will run from February 9th to February 16th till 12 pm. The winner will be announced and notified via email and will have 24 hours to respond.

weeknight mince| A Brown Table
weeknight mince| A Brown Table
weeknight mince| A Brown Table
weeknight mince| A Brown Table
weeknight mince| A Brown Table
weeknight mince| A Brown Table

Here are some of my kitchen tips that you might find useful when preparing this dish;

  • Though I use frozen peas, you can use fresh peas.
  • I don't use finely diced carrots in this recipe (as is traditionally used) but you can always add frozen or fresh  carrots. 1 cup of finely diced carrots can be added after the onions are cooked for an additional 2 minutes and then cooked as described in the recipe. 
  • I've also skipped adding fried finely diced potatoes. Again, 1 cup of shallow fried potatoes can be folded in towards the end and stirred for 2 minutes before removing the pan from the stove. 
  • I use tamarind paste versus the concentrate so use less if you decide to use the concentrate.
  • I prefer the texture of canned tomatoes to fresh in this recipe and it works well here. On some days, if I'm out of fresh tomatoes, a can of tomatoes works perfectly in this dish.

CONTEST: This contest has Ended. The winner is Justin, congratulations and happy cooking!!!

weeknight mince| A Brown Table

weeknight mince

yields: 4 servings

ingredients

2 tablespoons olive oil

1 cup diced red onion

1 tablespoon grated ginger root, peeled, fresh

1 tablespoon grated garlic, fresh

1 lb ground beef/lamb

2 green thai chili pepper, thinly sliced

1 teaspoon turmeric powder

1/2 teaspoon cayenne powder

1 teaspoon garam masala

1/2 teaspoon black pepper powder

1 cup frozen shelled peas (or fresh)

1 1/2 cups chopped tomatoes (I like to use canned tomatoes in this recipe)

1/4 cup cider vinegar

1 teaspoon tamarind paste

1 teaspoon kosher sea salt

1 tablespoon cilantro leaves, chopped

1 tablespoon mint leaves, chopped

1. Heat the oil in the sautéuse on medium-high heat. When the oil is hot add the onions and cook until they turn light pink and transclucent, about 2 to 3 minutes. Add the ginger and garlic and cook for an additional 30 seconds with constant stirring. Break the ground meat into small chunks and add it to the pan. Cook with constant stirring to break the meat into crumble like pieces using a wooden spoon. Cook until the meat is browned, this will take about 3 to 4 minutes. 

2. Add all the remaining ingredients except for the cilantro and mint. Stir and cover the pan with the lid. Add the salt and reduce the heat to medium-low and cook for about 20 minutes until the meat is cooked. Taste and adjust seasoning if necessary. Remove from stove and garnish with the cilantro and mint leaves. 

Disclaimer: This giveaway is sponsored by All-Clad. All opinions expressed are solely my own.

3 spice leek and potato soup

3 spice leek and potato soup | A Brown Table

Hello 2016! I hope you guys had a fun and relaxing holiday. The East coast was warmer than the West Coast and there were days that I spent outside in shorts.  I even heard that it might have snowed in San Francisco for a few minutes (not sure about this) but the way things have been I wouldn't be surprised. We visited Monticello and took a tour of Thomas Jefferson's plantation, it's worth the trip if you haven't been there. 

The oddest thing happened after we got home. There are potatoes growing in my backyard! I never planted them and I can only assume that the previous owners had something to do with that. Unfortunately, they were too small for me to use so I'll have to wait a little longer before I'll get to cook them. Potatoes are comfort food at its best and if paired well, in soups they are delicious! Leeks and potatoes are perhaps one of the best combinations that exist in savory heaven. This leek and potato soup, takes full advantage of these amazing ingredients along with a couple of other special spices. A dash of turmeric and coriander in this potato and leek soup along with a sautéed topping of thinly sliced leeks and nigella seeds. To make the soup as smooth as possible, I used my "KitchenAid Torrent blender. The high horsepower of this blender helps to grind all the ingredients in the soup to a smooth and creamy consistency. Plus, there's a soup setting which makes life much easier and takes a lot of the guesswork out.

The three spices add three different levels of flavor to the leek and potatoes in the soup. Coriander imparts a smoky flavor while turmeric brightens the taste and color of the soup. The leeks get a delicious nutty flavor from the tiny black nigella seeds as they are sautéed in the ghee/oil. This is my Indian-inspired take on this classic dish!!

3 spice leek and potato soup | A Brown Table
3 spice leek and potato soup | A Brown Table
3 spice leek and potato soup | A Brown Table
3 spice leek and potato soup | A Brown Table
3 spice leek and potato soup | A Brown Table
3 spice leek and potato soup | A Brown Table
3 spice leek and potato soup | A Brown Table
3 spice leek and potato soup | A Brown Table
3 spice leek and potato soup | A Brown Table

Here are some of my kitchen notes that you might find useful when preparing this soup;

  • Note that I have not given a specific amount of salt and pepper in this recipe. If you use a low sodium/salt stock then you will need to season the soup a little more. Start with less and then adjust the amount as needed.
  • Use floury potatoes over waxy potatoes when making this soup. Diced potatoes cook faster than larger pieces which will also cut down your cooking time. 
  • When you blend the soup, you need a blender that's powerful and KitchenAid's magnetic Torrent blender is perfect! You will get a creamy soup that has a silky texture.
3 spice leek and potato soup | A Brown Table

3 spice leek and potato soup

yields: 4 servings

ingredients

4 tablespoons ghee/extra virgin olive oil

4 cups thinly sliced leeks (about 2 whole leeks)

1 teaspoon turmeric powder

1 teaspoon coriander seeds, whole

1/2 teaspoon chili pepper flakes

300 gm potatoes, peeled and diced into 0.5" cubes

1 quart vegetable stock

salt and pepper to season (see notes above)

1/4 teaspoon fine grain sea salt

1 teaspoon nigella seeds, whole

1. Heat two tablespoons of the ghee/oil in a medium-sized stockpot on medium-heat. When the ghee/oil is hot, add 2 cups of the sliced leeks and cook them until they just start to get lightly browned. This should take about 4 minutes. Add the turmeric, coriander and chili pepper flakes and cook for another 30 seconds. Then add the potatoes and cook for 60 seconds. Stir in the stock and then increase the heat to high. Bring the contents of the stockpot to a rolling boil and reduce the heat to a low. Cook until the potatoes are tender and soft about 15 to 20 minutes. Remove from stove.

2. Carefully, transfer the contents of the stockpot to the blender and pulse on the soup setting until the program is complete. The soup will be smooth in texture once the cycle is completed. Alternatively, pulse until completely smooth. Transfer the soup back to the stockpot and allow to simmer. Taste and season with salt and pepper as needed.

3. To prepare the topping for the soup, heat heat the remaining two tablespoons of ghee/olive oil in a medium-sized saucepan and sauté the leeks with the salt for about 5 to 6 minutes until they turn golden brown. Add the nigella seeds and cook for 1 minute. Top each serving of hot soup with a generous amount of the sautéed leeks and nigella and a light drizzle of olive oil.

Disclaimer: A big thank you to KitchenAid for sponsoring this post. All opinions expressed are solely my own.