coriander tamarind dressing with paneer salad

coriander tamarind dressing with paneer salad | A Brown Table

The only "Indian" salad dressing I can think of growing up with, was a splash of lemon or lime juice with salt and pepper. I think this might be in part due to vegetables both fresh and cooked occupying a central portion of  Indian cuisine, salads and at least back then, they got less attention. Though this salad dressing is no where near being traditional, it's based on using some delicious ingredients and flavors used commonly to add flavor in Indian cooking and you will love it for it's combination of hot, sweet and tart flavors. Tamarind, honey, chili and coriander really give this dressing a unique edge that makes this perfect for any salad. I've also thrown in some lightly fried and crisped up paneer cubes for protein. I love using paneer in many things other than the usual curries as it can hold it's texture rather well and is of course, delicious!

All you need is a good food processor to make this creamy dressing and chop up some of the veggies in this salad. To grab the recipe and learn how to make this salad dressing and this salad head over to the KitchenAid Blog!

coriander tamarind dressing with paneer salad | A Brown Table
coriander tamarind dressing with paneer salad | A Brown Table
coriander tamarind dressing with paneer salad | A Brown Table
coriander tamarind dressing with paneer salad | A Brown Table

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

oscar dinner party

Oscar dinner party | A Brown Table

If there is an event, I'd like to attend in person at least once in real life, it will have to be the Oscars. From what I've seen on TV and in the news, it always looks like one big party that continues through the night even after the award ceremony. And while it's true I'd like to meet a few actors (though I can envision myself, entering into a momentary paralysis while being starstruck from the glam) I've always wondered about the food. They always have something interesting and tasty to eat. I remember reading somewhere once, that they had 9 different menus for the night! 

Now while, I think 9 separate menus might surely be overkill to entertain at home, this menu I've created for Pottery Barn (Recipes in link) is simple yet pretty delicious and glamorous!

Here's what I'm serving on my Oscar menu this Sunday:

Start with this Apple Cider Hibiscus Ginger Cocktail made with champagne.

For small nibbles choose between or make both; Cannellini Bean and Blood Orange Crostini and/or Ancho Chili and Coriander Steak Crostini with Horseradish Mayonnaise.

And For dessert, this dark chocolate raspberry cake with a chocolate ganache frosting.

And now with our plates and glasses full, we can all focus on who is going to win!!!

cannellini bean and blood orange crostini for @potterybarn oscar dinner party| A Brown Table
cannellini bean and blood orange crostinifor @potterybarn oscar dinner party | A Brown Table
crostini for for @potterybarn oscar dinner party| A Brown Table
raspberry chocolate ganache cake for @potterybarn oscar dinner party| A Brown Table
apple cider ginger and hibiscus ginger cocktail for @potterybarn oscar dinner party| A Brown Table

Disclaimer: Thank you to Pottery Barn for sponsoring this post. All opinions expressed here are solely my own. 

saffron and coriander chicken fricassee

saffron and coriander chicken fricassee| A Brown Table

We suck at hanging art work at home, it's one of the hardest things to do and the commercials of course make it looks easy. And clearly, it's one of the most stressful things you can do together as a couple! Getting equal spacing between random pieces of art on wall, maintaining some sort of uniformity and to keep it pleasing, is anxiety on my soul. And though M says no one will notice, I know I will. A slightly crooked frame will be an eye sore for eternity. So there we were, measuring tape, pencil, nails and a hammer. 4 frames, each hung at least twice! And we still have 12 more to go... and spots and stains to fix and repaint...

I've taken a lot of liberties with this fricassee and if you see my notes below, though the technique is similar, I've adapted it to make it easier and a little lighter and tried to give the dish a little Indian vibe. There's a pinch of saffron threads and smoky coriander for that rich color and flavor. A fricassee is a richly flavored one-pot French dish that gets flavored at different levels, the mirepoix, the herbs and spice add their magic to the chicken. There are a few steps to making it but it's one of the large batch dishes that you can make it in advance and save yourself some time during the week!

Usually, you should cook a fricasse in a medium-size heavy Dutch oven. Honestly, it does wonders for this dish because of it's heavy cast iron base and lid. The chicken cooks fast due to the uniform heat distribution and the steam, the chicken will have a tender texture once it is cooked. I used Le Creuset's new mix and match cast-iron dutch oven that comes with either a red or blue lid to match the colors of the French flag!

saffron and coriander chicken fricassee| A Brown Table
saffron and coriander chicken fricassee| A Brown Table
saffron and coriander chicken fricassee| A Brown Table
saffron and coriander chicken fricassee| A Brown Table
saffron and coriander chicken fricassee| A Brown Table
saffron and coriander chicken fricassee| A Brown Table
saffron and coriander chicken fricassee| A Brown Table
saffron and coriander chicken fricassee| A Brown Table

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

  • I cheat a little in this fricassee. I've skipped the boquet garni and the liasion. A fricassee can be pretty rich and heavy with cream and eggs, I skipped all of this and made the sauce creamy by emulsifying the liquid in the Dutch oven to give a creamy and silky sauce. 
  • If I'm craving a little bit of heat, I'll add a teaspoon of red chili flakes to the Dutch oven when I add the coriander. 
  • This is a great one pot meal, one you can prepare in advance and eat during the week. I also sometimes throw in a can of beans or some chopped char.
saffron and coriander chicken fricassee| A Brown Table

saffron and coriander chicken fricassee

yields: 6 servings

ingredients

4 lbs chicken legs with bone and skin, whole

1 tablespoon kosher sea salt

1 tablespoon black pepper, freshly ground

2 tablespoons unsalted butter

1 tablespoon olive oil

1 cup carrots, diced

1 cup white onion, diced

1 cup celery stalks, diced

1 tablespoon flour

1 teaspoon coriander seeds, ground

1/4 teaspoon saffron strands

1 cup white wine (I used a sauvignon blanc)

1 quart chicken broth, unsalted

2 bay leaves

2 tablespoons lemon juice, freshly squeezed

2 tablespoons tarragon, fresh chopped

2 tablespoons flat-leaf parsley, chopped

1. Pat the chicken dry with clean paper towels. Season with salt and pepper on both sides. Melt the butter and the olive oil in a medium-sized Dutch oven (5.5 quarts) on medium-high heat. When the butter starts to foam, place the chicken skin down and brown on each side for about 5 minutes. The chicken pieces can be fried in batches. Remove from Dutch oven and keep the chicken aside on a clean plate. 

2. Reduce the heat to low and to the same Dutch oven, add the diced carrots, onions and celery. Cook for 8 to 10 minutes until almost the vegetables start to just brown. Then add coriander and saffron and cook for another 30 seconds with constant stirring. Sprinkle the flour over the vegetables and mix until the no visible flecks of flour can be seen. 

3. Pour the wine and chicken broth into the Dutch oven and stir to mix. Increase heat to high and bring the contents to a a boil. Now return the browned chicken pieces to the Dutch oven along with the bay leaves. Cover with the lid and reduced heat to medium-high. Cook for 25 to 30 minutes or until the chicken is completely cooked (internal temperature 165F). Reduce the heat to a gentle simmer and remove the chicken pieces and bay leaves. Now transfer 3/4 of this liquid left in the Dutch oven to a blender and pulse until almost smooth. Return the liquid to the Dutch oven, stir in the lemon juice. Taste and adjust seasoning if necessary. Now return the chicken back to the Dutch oven. Garnish with the chopped tarragon and parsley. Serve hot with a good rustic country bread. 

Disclaimer: This post sponsored by Le Creuset and Williams Sonoma. All opinions expressed are solely my own. 

coriander roasted fingerling potato salad with avocado

Coriander Roasted Fingerling Potato Salad with Avocado | A Brown Table

I think of food to be a little more than just eating something tasty and giving nourishment, it's a powerful tool, an opportunity to create relationships and memories at every stage of the process. From growing and harvesting ingredients, cooking, and eating together at the table, there's an opportunity to connect and learn. That's why I'm so excited about this special recipe and post, I have for you today.

A couple of weeks ago, I announced over on Instagram that I would be participating as one of the three community leaders at Pure Green Magazine's website along with the very talented Jessie of Faring Well and Sophie of Wholehearted Eats. Over at Pure Green Magazine, we're sharing our thoughts on food and sustainability and we're also cooking up a few recipes that are incorporate some of the fresh flavors of spring that we love. Pure Green Magazine's website and print issues are both full of fun and useful information on maintaining a healthy yet fun lifestyle through  

Coriander Roasted Fingerling Potato Salad with Avocado | A Brown TableCoriander Roasted Fingerling Potato Salad with Avocado | A Brown TableCoriander Roasted Fingerling Potato Salad with Avocado | A Brown Table

But there's also something else that's fun, the folks at Pure Green Magazine are working on a cookbook that will focus on seasonal ingredients and flavors and you can be a part of that (more details on cookbook submissions are available at their site)! The editors are accepting submissions for their new cookbook and you can submit your favorite recipes at their site. In addition, you can follow them on Instagram and hashtag your spring recipes and photos with #PGMinseason for the chance to get featured on their Instagram feed. T

Coriander Roasted Fingerling Potato Salad with Avocado | A Brown TableCoriander Roasted Fingerling Potato Salad with Avocado | A Brown Table

As part of this year's spring series by Pure Green Magazine, I'm sharing a recipe for this Indian-inspired, spring themed Coriander Roasted Fingerling Potato Salad that's tossed with fresh avocados. Seriously, coriander is one of the best ways to spice things up! Head over to their site to read the interview I did with them and a chance to be a part of their new cookbook!

Coriander Roasted Fingerling Potato Salad with Avocado | A Brown Table

coriander roasted fingerling potatoes with avocado

yields: 2 servings

ingredients

1.5lbs fingerling potatoes, scrubbed,washed and wiped dry

1 teaspoon whole coriander seeds, coarsely ground

1 teaspoon kosher sea salt

1/2 teaspoon black pepper, freshly ground

4 tablespoons extra virgin olive oil

1/2 cup scallions, thinly sliced

2 large avocados, diced

1 Serrano chili pepper

3 tablespoons lemon juice, freshly squeezed

1 teaspoon fresh dill leaves, coarsely chopped

Method:

  1. Place a rack in the center position of the oven and preheat to 400F. Cut the fingerling potatoes in half and place them in a large baking pan. Add the coriander, salt, black pepper and olive oil and fold with a silicone spatula or large spoon to coat evenly. Place the pan in the oven and bake the potatoes for about 20 to 25 minutes until the potatoes are golden brown yet tender inside. Remove from the oven and place aside to cool for about 15 minutes before using. 
  2. In a large mixing bowl, add the potatoes along with the scallions and avocado. Slice the Serrano pepper in half and cut the pepper in thin slices. If you prefer to reduce the heat, remove and discard the seeds from the pepper and then slice it before adding. 
  3. Add the lemon juice and dill and fold until all the ingredients are evenly coated. Taste and adjust seasoning if necessary. Serve immediately. 


Note: If you like this salad a little hotter besides leaving the chili pepper seeds in, I recommend substituting the lemon with lime. Lime can bring out the heat in chili peppers and amplify it wonderfully.

sweet potato soup with cauliflower croutons

Sweet Potato Soup with Cauliflower Croutons | A Brown Table @abrowntable

With Thanksgiving around the corner, things start to get busy. It's the same theme every year, there's the excitement of the holiday and the food but the anxiousness of the impending crazy that might rear its ugly head. A good example of this is shopping during the holidays, it's drives me absolutely nuts, it tests my patience and I hope makes me a better person for weathering through it. Don't get me wrong, I love going to stores at this time of the year, they're all gorgeously decorated for Christmas (those ornaments keep popping up earlier and earlier, each year!) and there are a lot of fun things to try (new holiday flavored teas at one of my favorite tea stores) and the strollers, yes the strollers! Strollers make nervous, they keep getting wider and larger with time, they can even take up entire sidewalks but in a mall that's already packed they can become a tool of danger. While trying on a couple of pairs of sneakers, I had two encounters within a short span of time, the first involved a bump to the head and the second, my toes. I'm going to go with the notion that these could be considered "war wounds" of the holiday season and a reason why I prefer to shop online during the holidays! What do you prefer, online or in-store? 

Sweet Potato Soup with Cauliflower Croutons | A Brown Table @abrowntableSweet Potato Soup with Cauliflower Croutons | A Brown Table @abrowntable

Let's talk about holiday meals and ingredients, though I love both of them, I love sweet potatoes a little more than pumpkins. They are simply perfect, I always get a slice of sweet potato pie at Thanksgiving and if I can manage, there'll even be a pie after the holiday. But sweet potatoes also make wonderful savory dishes and I can never have enough!  So when the folks at The Society asked me to share a Thanksgiving recipe at their site, I knew I'd be giving a shoutout to my favorite tuber with this simple and easy soup that's served with some Indian-inspired cauliflower croutons. The sweet potato soup is lightly flavored with coriander with a smooth and velvety texture. It helps take the craziness away and comforts and calms. So go ahead and make yourself some soup,  the recipe is available here!

Sweet Potato Soup with Cauliflower Croutons | A Brown Table @abrowntableSweet Potato Soup with Cauliflower Croutons | A Brown Table @abrowntable
Sweet Potato Soup with Cauliflower Croutons | A Brown Table @abrowntable

oven roasted beets and carrots with coriander

oven roasted beets and carrots with coriander #glutenfree #vegetarian #vegan

Though fall is only a month way, I can already see subtle signs here. The leaves haven't changed as they would on the East Coast but the produce at the farmer's markets have started to change. This weekend, there were a lot more beets than usual along with a few pumpkins. Not a lot but it was still enough to remind me that summer will be over soon.

oven roasted beets and carrots with coriander #glutenfree #vegetarian #vegan
oven roasted beets and carrots with coriander #glutenfree #vegetarian #vegan

Colors always attract my attention, especially when they are all sorts of vibrant gifted. Both summer and fall are also full of various wonderful colors, so this combination of deep pinks with bright orange reminds me of this transitory period. This is one of those side dishes that you can prepare with ease and eat alongside any meal. I'm always fascinated by how different ingredients respond to the same cooking conditions in different ways. Beets and carrots are naturally sweet and when roasted oven their sugars will caramelize to give a delicious touch of complexity. Garlic on the other hand, when roasted becomes sweet and less harsh in flavor. 

oven roasted beets and carrots with coriander #glutenfree #vegetarian #vegan

Be generous with the coriander when you season, a little extra doesn't hurt and you will love the aromatic fragrance that it brings to this dish. I love to eat this dish with a side of rice or a flat bread such as roti and a side of plain unsweetened yogurt. It's the perfect ode to the weather change and for things to come.

oven roasted beets and carrots with coriander #glutenfree #vegetarian #vegan

oven roasted beets and carrots with coriander

yields: 2-4 servings

ingredients

6 medium sized beets 

3 large carrots

1 garlic bulb

1/2 teaspoon coriander seeds, coarsely ground

1/2 teaspoon black pepper, coarsely ground

1 teaspoon kosher sea salt 

1 tablespoon olive oil

a few sprigs of thyme (I used lemon thyme to garnish)

1. Place a wire rack in the center of the oven and preheat to 350F. 

2.  Leave about an inch of the stems on the beets. Wash and wipe the beets dry. Peel the outer skin and discard. Cut the beets across the length into 8 sections. Place the beets in a large mixing bowl.

3. Peel the carrots, cut them in half and then slice them into 1/2 inch thick strips. Add the carrots to the beets in the bowl. Slice the garlic bulb in half and add both halves to the bowl. Add the coriander, black pepper, sea salt and olive oil. Toss gently to coat the vegetables evenly. Spread the mixture out evenly onto a baking sheet. Place the baking sheet in the oven and cook for about 30-40 minutes or until the vegetables are tender but the edges slightly crispy. The beets and carrots will get slightly blistered and the stems of the beets will be browned and crispy. 

4. Transfer to a serving dish and garnish with a few sprigs of fresh thyme. Serve immediately. 

Note: On sitting the vegetables can get slightly soft, I prefer to serve them fresh out of the oven because they have a wonderful combination of crispiness mixed in with the soft tender flesh. However, you can reheat these in the oven for about 5-10 minutes at 350F if they get a little soft.