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Tag Archives: cream

Major Grey Chicken Curry

24 Thursday Mar 2016

Posted by BakedNorthwest in Chicken, Easy, Entertaining, Main Dish, Restaurants, Seattle, Weeknight Meals

≈ 1 Comment

Tags

Chicken, cream, curry, Indian Food, major grey chutney, Naan, Rice

IMG_1753

This is one of the easiest recipes in our arsenal and a total favorite! I wouldn’t know about the amazingness that is Major Grey Chicken Curry if it weren’t for my friends Ursula and Megan. They introduced me to Shamiana restaurant in Kirkland years and years ago. While everything is good there, we all agree that the Major Grey Chicken is a standout. When I started working right near Shamiana and could hit up their lunch buffet, my obsession got even worse…and my work days got a lot less productive when I was coming back from a lunch buffet so full I could barely move. I had to try to keep my trips there to a minimum but it was hard on some days!

IMG_1754

This recipe is super easy to make at home and is perfect served with some rice and naan. In the future I’ll probably add some veggies to this curry to make it a more well-rounded meal. The original recipe I found online calls for chicken breasts but I’m pretty sure the restaurant uses thighs. I also like to cook my chicken almost all of the way through before adding it back to the curry where some of the recipes had you add the chicken when it wasn’t cooked all the way through. You could really use any chicken for this dish, such as leftover rotisserie chicken, whatever you have on hand!

Recipe
Major Grey Chicken Curry
Inspired by Shamiana Restaurant in Kirkland, WA
Serves 6

Ingredients

  • 3 lbs boneless skinless chicken thighs (can sub chicken breasts, or use a mix of both)
  • 1 medium onion, diced
  • 2 1/2 tbsp olive oil
  • 1/4 cup curry powder
  • 1 (9 oz) jar Major Grey mango chutney
  • 1 1/2 cups heavy cream
  • pinch of salt
  • 1/2 cup diced green onion, for garnish
  • jasmine rice and/or naan, for serving

Directions

  1. Heat about 2 tbsp oil in a large skillet over medium heat. Add chicken and cook until almost finished, about 4 minutes on each side. Remove chicken and cut into bite-sized pieces. Set aside.
  2. Add remaining 1/2 tbsp oil to pan and add diced onions. Cook for a few minutes until translucent. Whisk in curry powder and cook for at least 2 minutes. Whisk in Major Grey’s Chutney and the cream. Add salt to taste.
  3. Add diced chicken pieces and cook for another 3 minutes or so. Turn heat to a simmer, stir, and check seasonings. Serve curry over jasmine rice and garnish with green onions.

Cornbread Pudding with Whiskey Caramel Sauce

14 Saturday Mar 2015

Posted by BakedNorthwest in Baking, Boozy, Breads, Desserts, Holidays

≈ 1 Comment

Tags

Bread Pudding, caramel, cornbread, cream, eggs, Whiskey

Cornbread Pudding with Whiskey Caramel

Something I have realized over the years is that I might have a cornbread obsession. It’s one of those things I can’t seem to get enough of. Soooo I really like testing out new cornbread recipes. This one for cornbread pudding with whiskey caramel sauce seemed like a pretty good idea for St. Patty’s Day.

Cornbread Pudding with Whiskey Caramel Sauce

I strayed really far from the original recipe – I was pressed for time and used a BOX cornbread mix. I also used store-bought caramel sauce and just added a few splashes of Irish Whiskey to it. Blasphemy, I know, but sometimes you just have to take shortcuts. And you know what? This dessert still turned out great. Continue reading →

Tres Leches Cake

06 Tuesday May 2014

Posted by BakedNorthwest in Baking, Bloggerific, Desserts, Entertaining, Holidays

≈ Leave a comment

Tags

Cake, cherries, cinco de mayo, cinnamon, cream, dairy, evaporated milk, fiesta, may 5th, mexican, milk, rum, sweetened condensed milk, three milks, tres leches, tres leches cake, whipped cream

Tres LechesHello friends and Happy Cinco Seis de Mayo! Of course, this is one of the best food holidays of the year. I don’t think I’m the only person in the universe who loves to take any opportunity to shove my face with chips, salsa, queso, guac, margaritas or Mexican beer…However, this year I finally tackled a cinco (er, seis) inspired dessert that I have been wanting to try for a very long time. Tres Leches Cake!

The Cake, pre-leches

The Cake, pre-leches

If you have ever heard of Tres Leches, you probably already know it translates to “three milks” even though this cake has more than just 3 dairy products in it. If you are lactose challenged, I’m sorry, this cake is not for you. However if you are willing to take on Tres Leches, it’s pretty damn worth it!

Tres Leches

This cake is most def a “make ahead” recipe, as it gets better with time! The particular recipe I adapted is a very spongy, airy cake that soaks up the decadent leches mixture like a champ. I was kind of skeptical, since you don’t even use butter for this cake (this always seems weird to me) but it turned out delish and was a hit at the pre-cinco get together we had.

Tres Leches

Make this for your next fiesta, it’s a very special treat that you can impress your friends with!

Recipe
Tres Leches Cake
adapted from The Pioneer Woman

Ingredients

  • 1 cup All-purpose Flour
  • 1-1/2 teaspoon Baking Powder
  • 1/4 teaspoon Salt
  • 1 tsp cinnamon
  • 5 whole Eggs, divided
  • 1 cup Sugar, divided
  • 1 teaspoon Vanilla
  • 1/3 cup Milk

For the Leches:

  • 1 can Evaporated Milk
  • 1 can Sweetened, Condensed Milk
  • 1/4 cup Heavy Cream
  • small splash of rum (optional)

For the Topping:

  • 1/2 – 1 pint Heavy Cream, For Whipping (based off of how thick of layer of topping you want, I did about 3/4 pint)
  • 3 Tablespoons powdered Sugar
  • 1 tsp vanilla
  • cinnamon for dusting top of cake (optional)
  • maraschino cherries for topping

Directions

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, salt and cinnamon in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 25 to 35 minutes or until a toothpick comes out clean. Mine only took about 30 minutes, it can be tricky but the top should be nice and browned! Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, heavy cream and rum in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can. You will probably have some liquid left over, you can discard or save if to add to the cake later, if you’d like.

Allow the cake to absorb the milk mixture for at least 30 minutes or up to a few days. To ice the cake, whip 1/2 – 1 pint (depending on preference) of heavy cream with powdered sugar and vanilla until thick and spreadable.

Spread over the surface of the cake. Sprinkle with cinnamon, if desired. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

 

Meatless Monday | Lemon-Chive Farfalle

25 Monday Nov 2013

Posted by BakedNorthwest in Bloggerific, Easy, Main Dish, Meatless Monday, Pasta, Sauces, Vegetarian, Weeknight Meals

≈ 1 Comment

Tags

bowtie pasta, chives, cream, creamy, farfalle, lemon, olive oil, parmesan cheese, pasta, white wine

Lemon Chive Farfalle

I think if I had an ultimate comfort food dish…this might be it. A creamy, yet light pasta dish that is perfect with a glass of white wine…that is exactly what I want when I’m in need of a little comfort after a hard day!

Lemon Chive Farfalle

This dish also comes together in no time and it’s best to eat it immediately – so make it when you’re hungry!

Lemon Chive Farfalle

Lemon Chive Cream Sauce

Feel free to add meat to this dish – chicken, bacon, pancetta, shrimp, whatever! It packs plenty of flavor as a meatless version though, and for Meatless Monday this pasta is excellent! Plus, Mondays are hard, and this is when I usually am in dire need of some comfort food…

Lemon Chive Farfalle

Recipe
Lemon-Chive Farfalle
adapted from Simply Scratch
Serves 4 as an entrée, 6-8 as a side

Ingredients

  • 1 pound Dried Farfalle Pasta (or any pasta you wish – I am partial to the bow-tie version for this sauce)
  • 2 small or 1 medium Shallot, diced small
  • 1-2 tbsp Olive Oil
  • 2 tsp Flour
  • 1/2 cup Dry White Wine (such as sauvignon blanc or pinot grigio)
  • 1 cup Heavy Cream
  • 1/4 cup Fresh Chives, Chopped
  • 1 tbsp Lemon Juice, freshly squeezed
  • 1/2 tsp Kosher Salt (or more to taste)
  • 1/2 tsp Fresh Ground Black Pepper (or more to taste)
  • 1 tsp Fresh Lemon Zest
  • 1/2 cup Grated Pecorino, Parmesan, or Romano Cheese

Directions

Prepare the pasta according to package directions, reserving a cup of pasta water. Meanwhile, sauté the diced shallots in olive oil over medium heat for 3-4 minutes. Once the shallots have softened, sprinkle with two teaspoons of flour and cook for one minute. Stir in white wine until flour is dissolved and bring to a simmer. Then reduce heat to medium-low and add heavy cream, lemon juice, salt and pepper. Add the chives to the sauce right before you are ready to add the pasta. Grate a teaspoon of lemon zest and 1/2 cup Parmesan over the pasta and toss with the sauce. Thin out with a little of the reserved pasta water, if desired. Divide among plates and garnish more Parmesan. This dish is best served immediately.

Peanut Butter Ice Cream Sauce

30 Sunday Sep 2012

Posted by BakedNorthwest in Desserts, Easy, Sauces

≈ 1 Comment

Tags

butter, cream, peanut butter, powdered sugar, sauce, vanilla, vanilla ice cream

ice cream sundae with homemade peanut butter sauce

There is no reason to ever buy store-bought ice cream sauce. Why? Because this fabulous recipe exists. I don’t think I could ever come up with this on my own out of thin air, but Joy the Baker did. Go buy some vanilla ice cream and enJOY!

Recipe

Peanut Butter Ice Cream Sauce

makes about 1/2 cup sauce, enough for 4 sundaes

From the Joy the Baker Cookbook

Ingredients

  • 2 tbsp unsalted butter, melted
  • 1/2 cup creamy peanut butter
  • 1/4 cup powdered sugar
  • pinch salt
  • 1/2 tsp vanilla extract
  • 1 tbsp milk or cream

Combine all ingredients in a small saucepan over low heat. Once heated through, peanut butter mixture will be smooth and easily pourable.

Pour over scoops of vanilla ice cream. Go crazy and add chocolate sauce, whipped cream, nuts, bananas, or a cherry on top!

Pasta Primavera.

26 Sunday Feb 2012

Posted by BakedNorthwest in Healthy, LuLu's Classics, Main Dish, Pasta

≈ 2 Comments

Tags

asparagus, blanch, broccoli, butter, cream, dinner, memories, mushrooms, new york times, parmesan, parsley, pasta primavera, peas, pine nuts, red pepper flakes, salt, spaghetti, spring, summer, tomatoes, vegetables, zucchini

My mom (the famous LuLu) had been planning on visiting for a girl’s weekend for about a month. At the very inception of these plans, my aunt said, “Let’s make pasta primavera.” I had heard of it, but couldn’t remember ever having it. The “retro” recipe is long and laborious, but so worth it. Now that I know our personal family history of it, I can’t wait to make it again.

Classic Pasta Primavera

As the days drew closer to my mom’s visit, I started asking more about the dish. She said, “Grammy started making it around the time we were in college. It was something we would eat in the spring or summer.” She then told me I could find the recipe in a New York Times article if I googled it. I didn’t realize Pasta Primavera was such a huge deal back in the day.  No surprise though, that Grammy was on the cutting edge of what to cook, long before Food Network, Pinterest, or blogs. It made me smile.

almost ready to eat...

Don't forget the parmesan cheese!

So, mid-afternoon on a Saturday after pedicures, the three of us girls started making the dish. We found parts of the New York Times Recipe to be a bit unclear, but hey, Ina can’t write every recipe out there.

Blanching the cooked broccoli

We blanched a lot of vegetables, all separately.

More blanched veggies. After the initial rinse, we started adding them all to bowls with ice cubes to keep them cold.

Fresh Cubed Tomatoes

cooked mushrooms with parsley, red pepper flakes, salt, pepper.

After blanching, the veggies go back on the stove.

Though delicious and worth every step, this is not a recipe you want to make if you don’t have many pots or pans, or don’t feel like doing a ton of dishes later. Wait, scratch that. Go out and buy more pots and pans, and make someone who loves you do the dishes. Problem solved!

See, tons of pots and pans. But how good does this all look?

We made a double recipe, so we had a little trouble fitting all the veggies into one pan.

The final touch before serving - toasted pine nuts. drooling.

When we finally sat down to eat, I was so happy. Surrounded by some of the people I love the most, with a plate of pasta you can feel good about eating. Pasta Primavera was more than a trendy dish made decades ago, but clearly brought back fond memories of Grammy for my mom and aunt. They said it tasted just like they remembered it. They wondered how she did it all by herself, never complaining or asking for help. It may have took the three of us to make it, but Grammy would have been proud.

The last few bites...

Recipe

Pasta Primavera

  • 1 bunch broccoli
  • 2 small zucchini, unpeeled
  • 4 asparagus spears
  • 1 1/2 cups green beans
  • Salt
  • 1/2 cup fresh or frozen peas
  • 3/4 cup fresh or frozen pea pods
  • 1 tablespoon peanut, vegetable or corn oil
  • 2 cups thinly sliced mushrooms
  • Freshly ground black pepper
  • 1 teaspoon minced hot red or green chili, or 1/2 teaspoon dried red-pepper flakes
  • 1/4 cup finely chopped parsley
  • 6 tablespoons olive oil
  • 1 teaspoon minced garlic
  • 3 cups 1-inch tomato cubes
  • 6 basil leaves, chopped
  • 1 pound spaghetti
  • 4 tablespoons butter
  • 2 tablespoons chicken broth
  • 1/2 cup heavy cream, approximately
  • 1/2 cup grated Parmesan
  • 1/3 cup toasted pine nuts.

1. Trim broccoli and break into florets. Trim off ends of the zucchini. Cut into quarters, then cut into 1-inch or slightly longer lengths (about 1 1/2 cups). Cut each asparagus into 2-inch pieces. Trim beans and cut into 1-inch pieces.

2. Cook each of the green vegetables separately in boiling salted water to cover until crisp but tender. Drain well, then run under cold water to chill, and drain again thoroughly. Combine the cooked vegetables in a bowl.

3. Cook the peas and pods; about 1 minute if fresh; 30 seconds if frozen. Drain, chill with cold water and drain again. Combine with the vegetables.

4. In a skillet over medium-high heat, heat the oil and add the mushrooms. Season with salt and pepper to taste. Cook about 2 minutes, shaking the skillet and stirring. Add the chili and parsley. Stir, add the mixture to the vegetables.

5. Heat 3 tablespoons olive oil in a saucepan and add half the garlic. Add the tomatoes, salt and pepper. Cook about 4 minutes. Add the basil.

6. In a separate pan, heat 3 tablespoons olive oil in a large skillet and add the remaining garlic and the vegetable mixture. Cook, stirring gently, until heated through.

7. Cook the spaghetti in boiling salted water until almost (but not quite) tender, retaining a slight resilience in the center. Drain well.

8. In a pot large enough to hold the spaghetti and vegetables, add the butter and melt over medium-low heat. Then add the chicken broth and half a cup each of cream and cheese, stirring constantly. Cook gently until smooth. Add the spaghetti and toss quickly to blend. Add half the vegetables and pour in the liquid from the tomatoes, tossing over very low heat.

9. Add the remaining vegetables. If the sauce seems dry, add 3 to 4 tablespoons more cream. Add the pine nuts and give the mixture a final tossing.

10. Serve equal portions of the spaghetti mixture in hot soup or spaghetti bowls. Spoon equal amounts of the tomatoes over each serving. Serve immediately.

Serves 4 as a main course; 6 to 8 as an appetizer.

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