My Gourmet Food attempt

My attempt at making gourmet food...

Easy appetizer : 3 Bean salad from Costco (haha), crackers with parmesan cheese, prosciutto and green grapes

Chicken Tikka Masala and Chana Masala (Source : Food Done Right Podcast)



1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1 teaspoon table salt

2 lbs boneless skinless chicken breasts, trimmed of fat

1 cup plain yogurt

2 tablespoons vegetable oil

2 medium garlic cloves (minced or pressed through a garlic press,about 2 teaspoons)

1 tablespoon fresh ginger (grated)


3 tablespoons vegetable oil

1 medium onion, diced fine (about 1 1/4 cups)

2 medium garlic cloves (minced or pressed through a garlic press, about 2 teaspoons)

2 teaspoons fresh ginger (grated)

1 serrano chili (fresh, ribs and seeds removed, flesh minced)

1 tablespoon tomato paste

1 tablespoon garam masala

1 (28 ounce) can crushed tomatoes

2 teaspoons sugar

1/2 teaspoon table salt

2/3 cup heavy cream

1/4 cup fresh cilantro leaves (chopped)


1FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

2FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

3While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

4Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

5Serve with rice

Chana Masala recipe

Saute garlic and onion. Add in 1 can of chickpeas with the liquid from the can. Add 1 tsp each of curry powder, coriander, cumin and garam masala. Add 2 tablespoons lemon juice or 1 tsp lemon extract. Simmer for 10-15 minutes and garnish with fresh cilantro.

Emeril's Shrimp and Spinach with Pine Nuts and White Raisins (Source: Food Network)
1. Butterfly shrimp. Spray some cooking spray on a baking sheet, then place the shrimp. In a hot pan, saute some onions, Italian bread crumbs, garlic, salt and pepper. Place on top of each shrimp. Drizzle with olive oil. Bake at 350F for 8 minutes. Serve with lemon wedges.

2. In a hot pan, saute garlic, onions. Add a bag of spinach leaves. Season with balsamic vinegar, salt and pepper. Turn off heat. Add white raisins and toasted pine nuts.

Steak with Goat Cheese and Balsamic Vinegar Reduction (Source: Food Network)


· 1 1/2 cups balsamic vinegar
· 3 tablespoons sugar
· 2 tablespoons butter
· 6 (5 to 6-ounce) filet mignon steaks (each about 1-inch thick)
· Salt and freshly ground black pepper
· 2 ounces soft fresh goat cheese


Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced to 1/3 cup, stirring occasionally, about 18 minutes.

Meanwhile, preheat the broiler. Melt the butter in a heavy large skillet over medium-high heat. Sprinkle the steaks with salt and pepper. Cook the steaks to desired doneness, about 3 minutes per side for medium-rare. Transfer the steaks to a baking sheet. Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.

Transfer the steaks to plates. Drizzle the balsamic sauce around the steaks and serve.

Serve with roasted vegetables.

NY Strip au Poirve (Source : Food Network)

1/2 cup green peppercorns in brine, smashed

2 tablespoons coarse black pepper

4 tablespoons olive oil, for frying

6 (16-ounce) center-cut NY strips

1/4 cup fine diced shallots

2 tablespoons all-purpose flour

1 1/2 cups brandy

2 cup strong beef stock

1/4 cup heavy cream

2 tablespoons fresh chopped parsley leaves


Smash green peppercorns on a cutting board with the side of a knife. Add to small bowl and mix with the coarse black pepper. Smear peppercorns on both sides of all 6 steaks. In a large saute pan over high heat, add oil. Sear steaks for 4 minutes on each side, until well caramelized and peppercorns begin to crust. Remove from pan.

Add shallots to pan to caramelize while scraping the bottom. Add the flour and cook for 3 minutes while stirring until pasty, making a roux. Remove pan from flame. Add the brandy. Add the beef stock and heavy cream. Stir. Allow to simmer and cook until sauce thickens.

Drizzle steaks with sauce and garnish with parsley.

Homemade Pizza (Source : Food Network)
Fresh Pizza Dough:

· 2 packages active dry yeast
· 2 teaspoons sugar
· 2 cups warm water (100 to 110 degrees F.)
· 2 tablespoons kosher salt
· 6 cups unbleached all-purpose flour, plus more for dusting
· 2 tablespoons extra-virgin olive oil, plus extra for bowl

In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes.

If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic.

If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes.

Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour.

Butternut Squash Risotto and Baked Salmon (Source : Food Network)
2 tablespoons unsalted butter
1 sprig fresh sage
2 cups chopped peeled butternut squash
1 small onion, coarsely chopped
3 large cloves garlic, smashed
Kosher salt
1 1/2 cups arborio rice
1/4 cup dry white wine
2 cups low-sodium chicken broth
1 2-to-3-inch parmesan cheese rind (optional)
1 cup coarsely chopped aged gouda cheese, plus shaved gouda for garnish
Freshly ground pepper
2 cups arugula


Heat the butter and sage in a 6-quart pressure cooker over medium-high heat until the butter begins to brown slightly, about 1 minute. Add the squash, onion, garlic and 1 teaspoon salt. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.

Add the rice and stir until the grains are evenly coated. Stir in the wine, broth and 2 cups water. Add the parmesan rind, if desired. Lock the lid in place, increase the heat to high and bring the cooker to high pressure. Lower the heat to maintain high pressure and cook 3 minutes. Remove from the heat and use the quick-release valve to bring down the pressure according to the manufacturer's instructions.

Carefully remove the pressure-cooker lid. Discard the parmesan rind, if using. Add the chopped gouda and stir until the cheese melts and the risotto thickens slightly. Season with salt and pepper, then stir in the arugula. Garnish with shaved gouda.

Salmon Fillet on Parchment (I used aluminum foil!)

6 (6-ounce) salmon fillets
Salt and pepper to taste
6 (15-square inch) pieces parchment paper
1/4 cup chopped basil leaves
2 tablespoons extra virgin olive oil
2 lemons, thinly sliced
Kitchen twine

Place a large baking sheet on bottom rack of oven. Preheat oven to 400°F.

Season salmon with salt and pepper. Cut two half inch slices into flesh of each piece of salmon; roll basil leaves and stuff into slits in salmon.
Place a salmon fillet in the center of each piece of parchment paper. Drizzle each fillet with 1 teaspoon of the oil, then place lemon slices on top. Gather sides of parchment up over salmon to form a pouch, leaving no openings, and tie tightly with kitchen twine. Place packages directly on hot baking sheet in oven and cook for 20 minutes. Transfer to plates and carefully open packages to release steam before serving.