so, recipes 24 and 25 make their appearance. both come from marcus samuelsson’s book the soul of a new cuisine, which, if you’ll remember, we made the green masala a few weeks ago and loved!
the first recipe is a yogurt rub. it required some preparation, so i made the rub for us yesterday afternoon in an attempt to expedite things for us before dinner. i’m so glad we did, making the rub took awhile, plus, as a new recipe, i was trying to be cautious not to mess it up too much!
the yogurt rub consisted of several spices toasted, then added some milk and potatoes (yes! used to bind the rub to the meat), then added in some chiles, onions and garlic. the whole mixture simmered for about 25 minutes. then, after mashing the potatoes and allowing the whole thing to cool, the yogurt was added. the rub was extremely fragrant, and the notes of cinnamon were so unexpected, but gave a different twist to the chicken. we had a difficult time figuring out if the chicken should be marinated in the rub, or simply spooned over the rub as it cooked. we ended up doing the latter, because that was briefly what was mentioned in the cookbook. the chicken was wonderful. matt especially cooked it to be perfectly juicy!
the other recipe, was corn mashed potatoes. i was a bit wary of trying this recipe, it isn’t often that we make two completely new recipes and then count on them as our dinner with no escape (actually we made salads too!). but, it was fairly simple, and since i didn’t have to think about the yogurt rub, and matt made the chicken, i was able to focus on the corn mashed potatoes.
2 all-purpose potatoes, peeled and cut into quarters
1 small sweet potato, peeled and cut into quarters
6 ears corn
1 C. coconut milk
2 T. olive oil
2 T. unsalted butter
1 1/2 t. salt
1/2 t. garam masala
in a large pot, combine potatoes and cover with water. bring to a boil. once the potatoes are about 5 minutes from cooking, add the corn to the same pot. drain the potatoes and corn. place the potatoes in a bowl and mash with a fork. cut the kernels from the corn cobs and fold into the potatoes. in a small saucepan, combine the coconut milk, olive oil and butter and bring to a boil. once boiling, remove from stovetop and mix into the corn/potato mixture. once well combined, add salt and garam masala.
we found that our mixture needed a little more garam masala, so we added it in for more african flavors. overall, the corn mashed potatoes were good. we enjoyed them, but it was for sure not what we expected. i thought we might taste the coconut milk a little more than we did, and, i was also expecting something a little more pungent as opposed to the slightly bland taste. doesn’t it remind you of candy corn
at least we can say we’ve finished two more recipes though, and the adventure of new recipe week is in full swing. can i just say that sometimes new recipes wear me out? it takes so much more preparation and thought as oppose to making recipes i have for years. but, this is what the challenge is about…and i am pushing myself outside of my box of “what i’ve made for years”.
enjoying the new recipes with more to come,
matt & rachel