slow cooker chicken vindaloo

So raise a glass to turnings of the season

And watch it as it arcs towards the sun

And you must bear your neighbor’s burden within reason

And your labors will be born when all is done

“Don’t Carry It All” by The Decemberists

I have had little success recreating my favorite Indian dishes, this is my best attempt so far.  I didn’t think that I would ever be showcasing a slow cooker recipes on this blog, but I guess the ethnicity of the dish gives it some cred.

Adapted from Chaos in the Kitchen

Ingredients:

1 ½ lbs boneless chicken thighs
1 medium onion, diced
6 cloves garlic, minced
1 serrano pepper, split down the center
1 tablespoon fresh grated ginger
1 cinnamon stick
1 (14.5 oz) can crushed tomatoes
1 1/2 tablespoons curry powder
2 tablespoons ground cumin
2 tablespoons ground mustard
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 tablespoon Garam Masala
1 tablespoon salt
1 tablespoon brown sugar
½ stick butter, cut into pads
Cilantro

Directions:

1. Layer chicken, onion, garlic, pepper, ginger, and cinnamon stick in crock pot
2. In a separate bowl, combine tomato sauce and all spices and salt and sugar, mix well
3. Pour sauce mixture into crock pot top with butter
4. Cover crock pot and cook on low for 6 hours
5. Remove pepper and cinnamon stick, add salt if necessary, serve with cilantro as garnish

koftka kebabs with pistachios

Earth angel, earth angel will you be mine?

My darling dear love you all the time

I’m just a fool, a fool in love with you

“Earth Angel” by Penguins

This recipe is adapted from “Jamie at Home” by Jamie Oliver, one of my favorite more recent cookbook purchases.  This recipe calls for sumac, I live in the suburbs and there is no sumac to be found…maybe poison sumac.  Apparently sumac is often used in Middle Eastern cuisine and it gives a lemony flavor to dishes.

Makes 6 pita sandwiches

Koftka kebabs with pistachios

Ingredients:

1 pound lamb shoulder, cut into 1 inch chunks
2 tablespoons fresh thyme leaves
1 tablespoon chili powder
1 tablespoon cumin
Zest of one lemon (or sumac if you can find it)
1/3 cup shelled pistachios
6 pitas
Olive oil

Directions:

1. In a food processor, combine lamb, thyme, chili powder, cumin, lemon zest (or sumac), pistachios, salt and pepper, pulse until it is broken down but not so far as to make a meat paste
2. Place meat on four skewers, place in refrigerator for at least 30 minutes
3. Heat grill on high heat, brush pitas with olive oil and grill for about 30 seconds on both sides, then wrap in foil and set aside
4. Grill meat skewers until nicely charred on all sides
5. Remove meat and cut into chunks
6. Place meat on heated pitas, top with yogurt sauce (see recipe below)

My yogurt sauce

Ingredients:

6 oz. Greek yogurt
¼ cup sour cream
2 tablespoons fresh chives, chopped
2 tablespoons fresh parsley, chopped
1 small clove of garlic, minced
¼ of a white onion, thinly sliced
½ cucumber thinly sliced
Salt and pepper to taste

Directions:

1. Combine all of the ingredients
2. Season with salt and pepper, then refrigerate for at least 1 hour

2nd blogiversary

Yesterday marked the two year anniversary of Egg to the Apples. As I did last year, I would like to share one of my epic fail recipes from the previous year. This was my attempt at recreating the state fair classic, corn dogs.  I succeeded in creating a nasty, oily mess. After eating about half of a corn dog, it felt like the frying oil was trying to exit every pore of my body.  I will not give up, some day…I will conquer the almighty corn dog!

Also, just like last year, I have created a mixed tape of my favorite songs from the previous year’s posts. If any of my faithful readers is interested in a copy, email me your address: markhemauer at gmail dot com

A big greasy mess…and a pathetic photo!

Egg To The Apples: Year 2

1. Valley Of Tears by Fats Domino
2. Me And Paul by Waylon Jennings
3. Sure Shot by The Beastie Boys
4. Delta Momma Blues by Townes Van Zandt
5. Castles Made of Sand by The Jimi Hendrix Experience
6. Tell It Like It Is by Aaron Neville
7. Head Held High by The Velvet Underground
8. I’ve Been Loving You Too Long (To Stop Now) by Otis Redding
9. The Guns of Brixton by The Clash
10. Lucinda / Ain’t Goin’ Down To The Well [Live] by Tom Waits
11. Down By The Side Of The Road by John Prine
12. To Ramona by Bob Dylan
13. Black Cadillac by Lightnin’ Hopkins
14. A Maiden’s Prayer by Willie Nelson
15. All I Could Do Is Cry by Etta James
16. It’s Good To Be King by Tom Petty
17. Sunny Afternoon by The Kinks

corn bread

I have watched you on the shore

Standing by the oceans roar

Do you love me do you surfer girl

Surfer girl surfer girl

“Surfer Girl” by The Beach Boys

Corn bread, light and fluffy but not box cake fluffy.  The cornmeal adds some nice texture, creating a the best corn bread I have ever made.  I don’t think you can beat a large square of this stuff with some nice, spicy chili.

Adapted from http://www.allrecipes.com

Ingredients:

1/2 cup butter plus more for greasing pan
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt

Directions:

1. Preheat oven to 375 F
2. Butter an 8 inch square pan.
3. Melt 1/2 cup butter in the microwave, stir in sugar
4. In a large bowl, beat eggs and combine with buttermilk, baking soda, cornmeal, flour, and salt until well blended and few lumps remain
5. Pour batter into pan
6. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean

wisconsin roots: escalloped potatoes and ham

I saw them holding hands

She was standing there with my man

I heard them promise

Til death do us part

Each word was a pain in my heart

“All I Could Do Was Cry” by Etta James

As you can see by the picture, I tried to cut up the ham before baking and I paid the price. The ham chunks that were exposed on the top of the casserole were extremely dried out.  I compensated for this in the recipe by placing a final layer of potatoes over the top of the ham.  While the ham was dried out, the potatoes were awesome.

Ingredients:

6 medium potatoes, peeled and cut into 1/8 inch slices
3 tablespoons butter
½ medium onion, halved and thinly sliced
2 tablespoons flour
2 cups milk
1 teaspoon salt
½ teaspoon pepper
½ inch thick ham steak

Directions:

1. Preheat over 325 F
2. In a small casserole dish, layer potatoes, reserving enough potatoes to layer over the top
3. In a small pot, melt butter and simmer onions over medium-high, cook until soft
4. Add flour to onions, cook for about 1minute
5. Add milk, salt and pepper, cook until thick
6. Pour cream sauce over potatoes, place ham steak over potatoes, and place final layer of potatoes over ham
7. Cover with a lid and bake for 2 hours

If there is anyone out there that reads this blog and has Wisconsin roots, I would love your recipes and suggestions.

Some previous posts on food from my favorite state:

Brandy Old Fashioned Sweet

Bratwurst, cooking

Bratwurst, making

Cheese curds

Potatoes, Escalloped with ham

Potato Salad, German

Sauerkraut

Summer sausage

Torte, Poppy Seed