Sunday, March 17, 2013

Indian Dinner

For dinner this time we decided to go with the theme of Indian food (with the exception of dessert).  Dinner was made in Olympia, where Bethany stayed the night, and the next morning Jeanette, Wesley, and Bethany drove up to Seattle.  We ate breakfast at Hot Cakes.  We tried their oatmeal/raisin/bacon cookie, bread pudding (with maple clove butterstoch, sauteed apples and pears, and vanilla ice cream), and apple/cardamom/ginger pocket pie.

Back to dinner...

In lieu of a green salad, we made Carrot Salad with Yogurt and Coriander from the January 2012 Bon Appetit magazine.  In place of Greek yogurt we used raw milk yogurt from Frisia Dairy, and we used red wine vinegar instead of Sherry vinegar.  This photo does not do justice to this salad--it was really good!

For the Indian-Spiced Chicken with Chickpeas and Spinach (January 2013 BA), we again used the yogurt Jeanette had in place of the Greek yogurt, and we left the skin on the chicken instead of removing it like the recipe says.

The broth was homemade, and our dish turned out to have more liquid than the pictures in the magazine, possibly due to a little extra broth being used because the size of the pan required more to cover the chicken.  However, it had great flavor!

On to the next dish - Saag Paneer from the March 2013 Food Network Magazine.  We made the cheese, which was then tossed in flour and fried in grapeseed oil.

Then the cheese was tossed in a sauce made with lots of spinach.

The saag paneer was served on top of Lemon-Cumin Rice from the March 2013 FN Magazine.  We sauteed the onion with ground cumin instead of cumin seeds because that was what we had.

The final component of dinner was Indian Flatbreads from  They are indeed very flat, but still taste good and serve the purpose of helping scoop up other items and sauces.

And now for the non-Indian dessert!

On the menu was Fallen Chocolate Cake from the March 2013 Bon Appetit magazine.  Here it is before it "fell":

Not until after dinner, Wesley! ;)

Once the center has fallen, that space is taken advantage of by filling it with a mascarpone whipped cream.

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