Food! Glorious Food!
Jul. 12th, 2017 11:27 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lsandersonA Baker’s Crusade: Rescuing the Famed French Boulangerie
By STEPHANIE STROM
As France’s bread falters in sales and quality, Pascal Rigo has returned home from a corporate career in America to start a chain of small bakeries.
How to Throw a Relaxed Parisian Dinner Party
By SARA LIEBERMAN
The Beirut-born designer Rabih Kayrouz cooks Lebanese food, serves it under candlelight — and always leaves time for dancing.
Vatican Refuses to Go Gluten Free at Communion
By SEWELL CHAN
Breads made with rice, potato, tapioca or other flours in place of wheat aren’t allowed for communion, Vatican says.
Animal Welfare Groups Have a New Tool: Virtual Reality
By STEPHANIE STROM
Two organizations have just released videos showing mistreatment in the meat industry, and others plan to join in.
How to Feed Your Summer Crowd Without Going Crazy
By JENNIFER STEINHAUER
This season can be the worst, with kids home from school and friends dropping in. But here are methods for dealing with the madness.
Recipe: Slow-Cooker Butter Chicken
CITY KITCHEN
The Best Thing You’re Not Grilling
By DAVID TANIS
While everyone loves crisp, deep-fried calamari, it is worth discovering other ways to cook squid. It is marvelous grilled, and as part of a spicy, verdant salad.
Recipe: Spicy Grilled Squid and Green Bean Salad
What to Cook Right Now
By SAM SIFTON
Pull out your slow cooker and try a new recipe for butter chicken, or go easy on yourself with perfect instant ramen or pan-roasted fish.
New Spice Company Sells Seasonings From the Source
By FLORENCE FABRICANT
Burlap & Barrel buys its uncommon spices, including wild kombu powder and sweet elephant ginger, from small farms all over the world.
EAT
The Hard-Earned Richness of Wild-Caught Salmon
By SAM SIFTON
Recipe: Pan-Roasted Salmon With Jalapeño
A Spirit With an Identity Complex
By FLORENCE FABRICANT
Strict definitions may remove the One and Only Buckwheat from the whiskey column, but it still sips like one.
THE POUR
Aligoté, Burgundy’s Other White Grape, Makes Its Case
By ERIC ASIMOV
In the hands of producers who cherish its heritage, the often despised aligoté grape expresses the region’s terroir in wonderful wines full of character.
THE POUR
20 Wines Under $20: The Savory Side of Rosé
By ERIC ASIMOV
The best rosés hide among the annual deluge of fashionable summer wines. Seek them out and find a delicious reward.
By STEPHANIE STROM
As France’s bread falters in sales and quality, Pascal Rigo has returned home from a corporate career in America to start a chain of small bakeries.
How to Throw a Relaxed Parisian Dinner Party
By SARA LIEBERMAN
The Beirut-born designer Rabih Kayrouz cooks Lebanese food, serves it under candlelight — and always leaves time for dancing.
Vatican Refuses to Go Gluten Free at Communion
By SEWELL CHAN
Breads made with rice, potato, tapioca or other flours in place of wheat aren’t allowed for communion, Vatican says.
Animal Welfare Groups Have a New Tool: Virtual Reality
By STEPHANIE STROM
Two organizations have just released videos showing mistreatment in the meat industry, and others plan to join in.
How to Feed Your Summer Crowd Without Going Crazy
By JENNIFER STEINHAUER
This season can be the worst, with kids home from school and friends dropping in. But here are methods for dealing with the madness.
Recipe: Slow-Cooker Butter Chicken
CITY KITCHEN
The Best Thing You’re Not Grilling
By DAVID TANIS
While everyone loves crisp, deep-fried calamari, it is worth discovering other ways to cook squid. It is marvelous grilled, and as part of a spicy, verdant salad.
Recipe: Spicy Grilled Squid and Green Bean Salad
What to Cook Right Now
By SAM SIFTON
Pull out your slow cooker and try a new recipe for butter chicken, or go easy on yourself with perfect instant ramen or pan-roasted fish.
New Spice Company Sells Seasonings From the Source
By FLORENCE FABRICANT
Burlap & Barrel buys its uncommon spices, including wild kombu powder and sweet elephant ginger, from small farms all over the world.
EAT
The Hard-Earned Richness of Wild-Caught Salmon
By SAM SIFTON
Recipe: Pan-Roasted Salmon With Jalapeño
A Spirit With an Identity Complex
By FLORENCE FABRICANT
Strict definitions may remove the One and Only Buckwheat from the whiskey column, but it still sips like one.
THE POUR
Aligoté, Burgundy’s Other White Grape, Makes Its Case
By ERIC ASIMOV
In the hands of producers who cherish its heritage, the often despised aligoté grape expresses the region’s terroir in wonderful wines full of character.
THE POUR
20 Wines Under $20: The Savory Side of Rosé
By ERIC ASIMOV
The best rosés hide among the annual deluge of fashionable summer wines. Seek them out and find a delicious reward.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2017-07-12 05:51 pm (UTC)Si!
Date: 2017-07-12 10:52 pm (UTC)Re: Si!
Date: 2017-07-13 12:41 am (UTC)Iffen you're willing, I'd love to see the slow cooker butter chicken recipe.
Slow-Cooker Butter Chicken
Date: 2017-07-13 02:29 am (UTC)JENNIFER STEINHAUER
YIELD 4 to 6 servings
TIME About 5 hours
Meredith Heuer for The New York Times
Not every version of butter chicken uses butter. Coconut milk gives this slow-cooker chicken its creamy richness. This is a fast recipe for the cook: Just prep it earlier in the day, even during your morning routine, getting your onion and spices going on the stove while simultaneously making lunches for grumpy children, folding dish towels, feeding the dogs and wondering once again why no one else has done any of the above. If you're preparing pork or beef in the slow cooker, you'll want to brown the meat first, but that's not necessary with boneless cuts of chicken. The meat will be cooked within 4 1/2 or 5 hours, but if you need to let it sit a little longer — up to 7 hours total, on low heat — it will still be delicious, though the chicken may be very soft and shred a tad.
Featured in: How To Feed Your Summer Crowd Without Going Crazy.
Dairy Free, Indian, Basmati Rice, Chicken, Coconut Milk, Garam Masala, Ginger Mark as Cooked 306 ratings
INGREDIENTS
3 tablespoons vegetable oil
1 medium yellow onion, diced
3 cloves garlic, finely chopped
3 tablespoons grated ginger
1 tablespoon garam masala
1 6-ounce can tomato paste
¾ teaspoon kosher salt
3 pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces
1 teaspoon lime zest
1 tablespoon lime juice
1 cup coconut milk (if necessary, whisk to combine the liquid and solids before measuring)
½ cup chicken stock
¼ cup cilantro leaves, for garnish (optional)
Cooked basmati or jasmine rice, for serving
Naan, for serving (optional)
PREPARATION
In medium skillet, heat oil over medium-high heat. Add onions to skillet, and cook until softened, about 3 minutes. Reduce heat to medium, add garlic and ginger, and cook another 2 minutes. Add garam masala, tomato paste and salt; cook and stir 2 minutes.
Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4 1/2 to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.