BLUEBERRY BUCKLE RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Categories dessert
Total Time 1 hours 10 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 1 (9-inch) cake
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 375 degrees F.
- Spray a 9 by 9-inch glass baking dish with nonstick spray and set aside.
- In a medium mixing bowl whisk together the flour, baking powder, salt and ground ginger. Set aside.
- In the bowl of a stand mixer, with the paddle attachment, beat together the butter and sugar on medium speed until light and fluffy, approximately 1 minute. Add the egg and beat until well incorporated, approximately 30 seconds. Add 1/3 of the flour mixture and beat on low speed just until incorporated and then add 1/3 of the milk and beat until incorporated. Repeat, alternating flour and milk until everything has combined. Gently stir in the blueberries and pour the mixture into the prepared baking dish.
- For the topping: In a small bowl combine the sugar, flour and nutmeg. Add the butter and work into the dry ingredients using a fork to combine. Continue until the mixture has a crumb-like texture. Sprinkle the mixture on top of the cake. Bake on the middle rack of the oven for 35 minutes or until golden in color. Cool for at least 10 minutes before serving.
KERALA ROADSIDE CHICKEN RECIPE - NYT COOKING
In the south Indian state of Kerala, a street stall selling food is called a thattukada, and one of the most well-known dishes served is something called chicken fry, or thattu chicken. The chef Asha Gomez, who grew up in the Kerala port city of Trivandrum and now lives in Atlanta, took that street chicken and adapted it into a quick-cooking recipe that relies on coconut oil for crispness, and curry leaves, ginger and garlic for flavor. It gets its heat and color from Kashmiri chile powder, a fruity pepper used in many Indian dishes. It’s worth seeking out the pepper online, or at a market that caters to Indian shoppers, where you can also find the fresh curry leaves that are key to this dish. Ms. Gomez serves it with the flaky paratha that’s unique to Kerala, but any flatbread, or even rice, works well. It’s also a great dish to set out as a nibble with drinks, as they do in the toddy shops of southern India.
Provided by Kim Severson
Total Time 1 hours 45 minutes
Yield 6 servings
Number Of Ingredients 13
Steps:
- Prepare the chicken: Smash and chop the garlic and ginger. Then, using a mortar and pestle, blend them together into a paste.
- In a large bowl, combine chicken, garlic-ginger paste, spices and salt. Mix well so the spices are evenly distributed. Set chicken aside, covered, in the refrigerator for an hour.
- In a 12-inch cast-iron skillet, heat the coconut oil on medium heat until a small piece of chicken sizzles vigorously when you add it. Add half the chicken (or however much fits comfortably in a single layer) and deep-fry for 5 to 6 minutes, turning any pieces poking out of the oil halfway through if necessary, until every piece is cooked through. Set the fried chicken aside to drain on a paper-towel-lined plate, and repeat with the remaining chicken.
- Make the garnish: Heat coconut oil in a medium sauté pan over high heat. When a small piece of shallot sizzles vigorously in the oil, add the shallots, dried chiles and curry leaves. Cook, stirring often, until shallots are golden brown, 6 to 8 minutes. Add the garnish to the fried chicken and serve with warm paratha or another flatbread.
Nutrition Facts : @context http//schema.org, Calories 1198, UnsaturatedFatContent 11 grams, CarbohydrateContent 10 grams, FatContent 122 grams, FiberContent 2 grams, ProteinContent 27 grams, SaturatedFatContent 103 grams, SodiumContent 397 milligrams, SugarContent 2 grams, TransFatContent 0 grams
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