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Chris Hennes

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  1. Chris Hennes
    @liuzhou -- you start a tarka with cumin seeds, whole garlic, fenugreek seeds and curry leaves. Add a chopped onion and saute until soft, then add ginger and chopped garlic. Finally, a pinch of turmeric, some coriander, and some chili powder. Stir the wilted spinach into this and saute for ten minutes for so. Edited to add: it's pretty close to this recipe at Saveur.
  2. Chris Hennes
    Stir-Fried Spinach, Andhra-Style (p. 112) In her writeup she suggests that this type of dish involves stir-frying something until it is crisp: but this dish is definitely not crisp! Which isn't to say it wasn't delicious, but I don't understand the disconnect between the recipe intro and the actual recipe.
  3. Chris Hennes
    Simple Toovar Dal (p. 158) She has several "simple" dal recipes from various regions: in this one the dal are lightly mashed and served with a simple tarka poured over the top, lime wedges on the side. It's the only one I've run across that has a fresh citrus component at the end, and it's delicious.
  4. Chris Hennes
    "Risotto" of Dal, Rice, and Vegetables (p. 214) This is basically a moong dal porridge with cauliflower and peas, finished with a striking tarka that includes tomato puree, hence the color.
  5. Chris Hennes
    If you're referring to this post, they are done on a griddle.
  6. Chris Hennes
    Simple Toovar Dal from the Chitrapur Saraswat Brahmins of Coastal Kannada (p. 160) This is a toovar dal cooked and mashed a bit to give a chunky puree and then finished with a simple tarka, heavy on the curry leaves and with several halves cloves of garlic. I replaced the whole red chile with a small scoop of the crushed chile I use for Sichuan Chili Oil, because I love that stuff and I like the additional heat you get from eating the pepper instead of discarding it.
  7. Chris Hennes
    With the caveat that although I’ve been to San Francisco several times, I’ve never lived there, so I’m not an expert on the nuances, I think this bread is closer to a San Francisco style than their baseline recipe. The sourdough I’ve had in SFO was even more sour than this one, however, so I think some experimentation with levain maturity is in order.
  8. Chris Hennes
    Simple Tamarind Chutney (p. 308) Tamarind concentrate, sugar, salt, and toasted cumin. It seems that mine came out thinner than hers did, but I'm not sure why. I believe I was even able to get the exact tamarind concentrate that she uses (Tamicon, sold in squeeze bottles).
  9. Chris Hennes
    Spicy Peanut Crumble (p. 311) Just peanuts, salt, and chili powder, ground to a coarse crumble. I had no idea such things were still considered "chutneys."
  10. Chris Hennes
    Thin Rice Noodles with Lemon and Peas (p. 270) This was a pretty different flavor combination from the others in the book: quite heavy on the lemon, which was delicious. I added a bit of water at the end to make it a bit saucier, hers was too dry for my tastes.
  11. Chris Hennes
    Chocolate Cherry Sourdough As if I could make it through a weekend of baking without making this one! By popular demand, this time with a mix of bing and tart cherries, dehydrated overnight (which was not long enough to reproduce the dryness of commercial dehydrated cherries, so they have a different texture this time around). I also made the dough a bit lower hydration so it was easier to work with. I don't think the texture suffered for it.
  12. Chris Hennes
    Sourdough with Porridge I made this one with a cornmeal porridge made from a fresh Oklahoma cornmeal courtesy of @Tri2Cook. The addition of a porridge makes for a pretty slack dough, I think it would have been a better-looking loaf if it were made a bit lower hydration. The flavor is excellent, of course.
  13. Chris Hennes
    Surfer Sourdough A high-hydration sourdough. Nice flavor, but the texture and aesthetics leave something to be desired.
  14. Chris Hennes
    San Francisco Sourdough A deliberately sour sourdough, via the inclusion of a bit of rye flour in the final stiff levain. I made mine with a 24-hour final proof in the refrigerator -- done for timing reasons, but it resulted in a very nicely flavored loaf.
  15. Chris Hennes
    In line with @Kerry Beal's French Toast above, this morning I had some leftover mature levain (I always make a bit extra, and I had a change of heart about which breads to make today so had even more than usual). I combined it with salt, sugar, baking soda, an egg, and enough milk to get the consistency I needed and made "sourdough" pancakes. Of course these aren't really leavened much by the levain, that's what the baking soda was for, but they turned out pretty well. I think using baking soda instead of baking powder was a tactical error on my part, it neutralized too much of the acidity from the starter. Next time I'd use baking powder, I think.
  16. Chris Hennes
    Eggs in a Mustard Sauce (p. 284) This is a very mustardy dish, with three tablespoons of dry mustard to four eggs. It's got other spices in it of course, but the mustard dominates.
  17. Chris Hennes
    Spicy Paneer Slices (p. 9) Coated with turmeric, chili powder, and flour, then fried. Goan Potatoes (p. 110) Only whole spices in this one (except for the asafetida). Urad dal, mustard, cumin, fenugreek seeds, curry leaves, fresh chilies, and onion. Vegetable Biryani with Cauliflower, Carrots, and Peas (p. 193) You don't really get a sense of it from the photo, but there is actually quite a lot of cauliflower in this biryani. She makes it in an unconventional way in an attempt to simplify the process, basically cooking the vegetables completely separately from the rice and only combining them when serving.
  18. Chris Hennes
    Spinach Raita (p. 330) I'm trying to branch out here and not always make the same raita -- she has several in the book, of course, and I've never met I raita I didn't like. No exception here...
  19. Chris Hennes
    Bread Upma (p. 208) This was an unexpected dish for me, I've never had anything quite like it. In texture it reminded me a bit of bread stuffing, but of course with India flavors. I made it with the Modernist Bread Compleat Wheat bread, which is terrific. Rice with Dill and Peas (p. 174)
  20. Chris Hennes
    That looks really dark on top -- is it really that dark in person?
  21. Chris Hennes
    Potatoes Cooked in a Banarasi Style (p. 107) No onions or garlic here: asafetida, mustard, cumin, ginger, coriander, turmeric, fresh chilies, chili powder, amchoor, and garam masala. Simple Marwari-Style Peas (p. 101) Cumin, ginger, black pepper, and fresh chilies.
  22. Chris Hennes
    Chickpeas in a Simple Northern Style (p. 132) The recipe calls for canned chickpeas, but I used dried and just cooked them as I usually do. This is one of the few dishes that didn't need curry leaves, so I made it early on before I had a chance to go to my Indian grocer: all the ingredients are readily available at a normal US supermarket. I found that this recipe comes out a bit saucier than her photo shows, the text calls for quite a bit of liquid. I added less than was called for, but still had more liquid than appears on p. 133.
  23. Chris Hennes
    Chapatis (p. 219) These are basically a whole-wheat tortilla, so I was in familiar territory here. Here's one cooking: They puff up just like tortillas do. And the finished product:
  24. Chris Hennes
    I had another go at the Naan tonight. Of course, I'm drifting pretty far afield of their recipe at this point. I replaced the durum flour with Atta, a finely-ground whole wheat flour, for flavor, and I incorporated the bromelain from the Modernist version into the non-Modernist. I also decided to try them without docking the dough. I'm still not getting the softness I'd like out of the finished product, but the flavor was quite good in this batch.
  25. Chris Hennes
    Green Lentil Curry with Kale (p. 140) This one's got garlic and shallots in it (both in small amounts), as well as cumin, coriander and of course, turmeric. Peas and Potatoes Cooked in a Bihari Style (p. 103) Onion, but no garlic. Cumin, ginger, turmeric, green chiles. I have a lot of frozen peas at the moment, so I'm using this opportunity to use up some of them.
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