Salade Lyonnaise

RICE PILAF

2 tsp butter

1  Cup White Rice

1 1/2 Cup Chicken Stock

4 oz can of Mushrooms, drained and chopped

1/4 Cup Crisped Onions (store bought)

1 Cup Grated Parmesan

1 pinch Saffron

Black pepper

Preheat oven to 350.  Bring butter to room temperature in the bottom of the pan, then put it in the oven for a few minutes to melt the butter.  Add rice, stir to coat with butter.  Add mushrooms, onions, saffron and pepper.  Stir in the stock.   Top with parmesan.

Cover and bake at 350 for 40 minutes, then remove from oven and let stand for 10 minutes.

ROGAN JOSH - THE TOFU KIND

THE GOOD STUFF LIKE AT THE RESTAURANT IN BRUSSELS,

Only without the lamb...we call it "Broken Josh"

3  tbsp ghee or unsalted butter

1  lb extra-firm tofu, cubed

Peanut oil

1  tbsp ground cumin, plus a bit for the tofu

½ tsp curry powder, for the tofu

1  tbsp ground coriander

1  tsp ground turmeric

1  tsp chili powder

1-inch cube of root ginger, peeled and grated.

2 – 4 cloves garlic, peeled and crushed

8 – 10 oz onions, finely sliced

14 oz can of tomatoes, chopped or whole

1  tbsp tomato puree

1  cup lamb broth (Maggi brand:  1 cube dissolved in 1 cup water)

1 ¼  tsp salt or to taste

3  fl oz double cream  (crème fraiche)

2  tsp garam masala

2  tbsp chopped fresh coriander leaves (or 2 tsp dried)

1. Place the cubed tofu in a roasting pan and drizzle with peanut oil, ground cumin, and curry powder.  Broil until browned, turning occasionally.  Set aside.

2. Melt 2 tbsp. Ghee or butter from the specified amount, over medium heat and fry the onions until soft, stirring frequently.  Should take about 6 minutes.

3. Lower heat to minimum and add the cumin, coriander, turmeric, chili powder, ginger and garlic.  Stir and fry for 30 seconds.

4. Now add the tomatoes and tomato puree.  Stir and cook for 2 - 3 minutes.

5. Add the broth (and salt, if needed), bring to the boil, cover and simmer until combined and tasty.  Add the tofu and simmer over very low heat for about 10 minutes.  (If you’re waiting for rice to finish up, wait here.  A longer simmer won’t hurt).

6. Stir in the cream and remove from heat.

7. In a microwave-safe bowl, melt the remaining ghee add the garam masala, stir briskly and add to the gravy mixture.

8. Transfer a little gravy mixture to the pan in which the garam masala was nuked.   Stir thoroughly to ensure that any remaining garam masala and ghee mixture is fully incorporated into the gravy and add this to the mixture.  Mix well.

9. Stir in coriander leaves and serve immediately.

ROGAN JOSH (The Best Recipe We've Found)

THE GOOD STUFF LIKE AT THE RESTAURANT IN BRUSSELS

3 tbsp ghee or unsalted butter

1 kg lamb fillets, cut into 1 ½ inch cubes

1 tbsp ground cumin

1 tbsp ground coriander

1 tsp ground turmeric

1 tsp chili powder

1-inch cube of root ginger, peeled and grated.

2 – 4 cloves garlic, peeled and crushed

8 – 10 oz onions, finely sliced

14 oz can of tomatoes, chopped or whole

1 tbsp tomato puree

4 fl oz warm water

1 ¼ tsp salt or to taste

3 fl oz double cream  (crème fraiche)

2 tsp garam masala

2 tbsp chopped fresh coriander leaves (or 2 tsp dried)

1. Melt 2 tbsp. Ghee or butter from the specified amount, over medium heat and fry the meat in 2 – 3 batches until it changes color.  Remove each batch with a slotted spoon and keep aside.

2. Lower heat to minimum and add the cumin, coriander, turmeric, chili powder, ginger and garlic.  Stir and fry for 30 seconds.

3. Adjust heat to medium and add the meat along with all the ghee and juice in the container.  Stir and fry for 3 – 4 minutes and add the onions.  Fry for 5 – 6 minutes, stirring frequently.

4. Now add the tomatoes and tomato puree.  Stir and cook for 2 - 3 minutes.

5. Add the water and salt, bring to the boil, cover and simmer until the meat is tender (about 1 hour).

6. Stir in the cream and remove from heat.

7. In a separate pan melt the remaining ghee over medium heat and add the garam masala, stir briskly and add to the meat.

8. Transfer a little meat gravy to the pan in which the garam masala was fried.  Stir thoroughly to ensure that any remaining garam masala and ghee mixture is fully incorporated into the gravy and add this to the meat.  Mix well.

9. Stir in coriander leaves and serve immediately.