Palak Patel — ICE Chef

Why You Should Eat Georgia Peaches

ablustein — Tue, 13 Jul 2021 20:36:07 +0000

Why You Should Eat Georgia Peaches ablustein Tue, 07/13/2021 - 16:36 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/GA%20peaches%20header.jpg.webp?itok=RBemwHXj ICE Chef Palak Patel can't get enough of the fuzzy fruit in her home state. July 21, 2022

By Palak Patel — ICE Chef

A New York City chef known for Indian and plant-based cuisine, Chef Palak changed careers from marketing, trained at ICC and gained cooking experience traveling around the world to more than 50 countries. She won "Chopped" and "Beat Bobby Flay," competed on "Food Network Star," and spent time as a personal chef and cooking school teacher. Read more about Chef Palak.

Summer is not summer until there are bushels of peaches from the farmers' market near my house. I grew up in Georgia, and one thing I look forward to every summer is peach season. Whether it’s stopping at farmstands, visiting orchards to pick my own or searching for local peaches at the supermarket.

A little history: The peach tree is native to Northwest China and believed to have been cultivated since 2000 B.C. From China, the peach trees traveled to far-flung countries like India, Persia and Greece. The words peach and “persica” come from Persia where the fruit reached the Mediterranean world around 300 B.C. When the Romans conquered Europe, they brought along fruit trees for cultivation. In fact, there are peach recipes dating back to the 14th century when Marcus Gavius Apicius, a Roman elite who lived during the reign of Emperor Tiberius (14-37 C.E.), and authored a cookbook called "De Re Coquinaria," in which there is a recipe for pickled peaches. The Romans were very fond of peaches and other fruits, which they often ate at the end of meals as dessert. Fast forward to the end of the Civil War and southern landowners viewed growing peaches as more prestigious than growing cotton and used the fruit to rebrand the South.

Patina de Persicis (A Dish of Peaches): Clean hard-skinned peaches and slice, stew them; arrange in a dish, sprinkle with a little oil and serve with cumin-flavored wine. — Apicius in De Re Coquinaria

Georgia is known as the Peach State as peaches from here are known for their superior flavor, texture and appearance, plus intoxicating aromas. A popular stone fruit, Georgia peaches are the quintessential summer fruit, and are used in some of the nation's top restaurants.

Pursue a plant-based career path with a diploma in Health-Supportive Culinary Arts.

Peaches are classified into three groups: freestone, clingstone and semi-freestone, referring to how the fruit clings to the pit. And, like nectarines, they fall into a couple of categories: white or yellow and firm or melting. Nectarines and peaches are from the same species, but the former have smoother skin and firmer texture. Georgia grows all three classifications of peaches, but clingstone varieties are sweeter and juicier than other varieties and the flesh is firmly intact with the fruit.

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Peaches from Georgia are mostly known for their furry, fuzzy skin and large pits in the center. The state’s red clay soil, perfect weather and moderate humidity are believed to produce the sweetest peaches. The season starts from mid-May to early August. July is the peak season for perfectly ripe, juicy peaches with a sweet aroma, golden-yellow exterior and unblemished, thin skin. Peaches start to ripen at the stem and along the groove and improve in aroma and flavor development after they are picked.

A few varieties of peaches are readily available at grocery stores including classic yellow, white, doughnut-shaped and nectarines. Within the yellow class of peaches are several local varieties grown throughout Georgia. Freestone peaches, in which the pit falls out easily, are most common across the U.S. This variety is easy to eat and ideal for baking. When shopping for peaches, the best way to tell ripeness is to smell the fruit, and the fragrance of a ripe peach is unmistakable. Look for a consistent gold-to-yellow under-color. If there is a red or "blush" peach, it’s an indication of variety, not ripeness. Peaches should be soft to the touch, not bruised or mushy. Place unripe peaches on the kitchen counter for a few days to ripen and then refrigerate for up to a week.

Chef Palak's peach soup

Here are some of the best ways to enjoy summer peaches:

Eat them fresh.
Cut them up for morning oatmeal.
Thinly slice for salads.
Incorporate in savory chutneys.
Char on the grill.
Make simple cobblers.

Fruit ICE Chef Ingredient Exploration Summer

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The Case for Considering a Food Hall Concept

ablustein — Tue, 13 Jul 2021 19:46:39 +0000

The Case for Considering a Food Hall Concept ablustein Tue, 07/13/2021 - 15:46 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/Dash%20%26%20Chutney%20header.jpg.webp?itok=qeac8gF9 ICE Chef Palak Patel explains how she developed her new business. September 9, 2021

By Palak Patel — ICE Chef

ICE Chef Palak Patel moved home to Atlanta in 2020 and launched food hall concept Dash & Chutney at Chattahoochee Food Works.

In March of 2020, lots of things changed for me in a drastic way, including my first restaurant concept planned for Hudson Yards. Like many, I was in the midst of business as usual in New York and eager for the grand opening of Little Pea, my plant-based Indian-inspired concept located on Manhattan’s west side. A better part of two years went into honing the concept, finding a space, understanding the landscape of commercial real estate, recipe testing, securing investors and ultimately saying yes to the project.

The pandemic changed everything in an instant. I left New York on March 14, stayed with my parents in Atlanta for what I thought was going to be three weeks. Little did I know that would extend until September. During those weeks and months, investors started backing out one by one and by the middle of summer, I was left wondering, what’s next?

Chattahoochee Food Works

In July, I decided to walk away from the Hudson Yards project and rethink my restaurant concept. It was clear that my project in New York was not going to happen. During my time in Atlanta, I had the opportunity to explore the food scene and conceptualize what this market needed. Like many major metropolitan cities around the world, food halls have gained popularity here. First, Krog Street Market opened in Atlanta near the BeltLine, delighting residents with an array of unique international food options. Then came Ponce City Market, the fast-growing, wildly successful, novel food hall in a converted former Sears building from the 1920s.

Clearly, food halls are doing well in Atlanta, and now I got an opportunity to launch a concept at one of them: Chattahoochee Food Works, a 25,000-square-foot food destination in Atlanta’s Upper Westside that’s backed by famed chef Andrew Zimmern along with Robert Montwaid, creator of the Gansevoort Market in New York City. At first, this seemed like a good pivot for me, but I didn’t really understand the economics of running a food hall concept.

Food halls are usually highly curated without the fast-food chains that are typically found in food courts. Food halls are popping up in New York and around the globe, offering eaters an array of quickservice food operators, casual dining restaurants, outposts of well-known brands and smaller independent concepts in large spaces. The groups who develop these food halls are just as varied and include restaurateurs, commercial real estate investors and experienced entrepreneurs. One destination with a variety of food choices can appeal to anyone and provide a new way of dining out. For chefs, it's a foray into a new market without the cost of a brick and mortar. The communal nature of the food hall allows groups to partake in a joint experience at an affordable price point.

I’ve always enjoyed going to food halls in cities where I traveled or lived in, and now I had an opportunity to pivot my concept. I had to study the business model and get a thorough understanding of the operations. Here are things to consider when opening in a food hall.

Chef Palak Patel at her concept Dash & Chutney

Developing a Food Hall Concept

Not all concepts that work in a dine-in restaurant translate to food halls. My concept at Hudson Yards, which was a seated restaurant, would not work in a food hall. So, I created something that does: an Indian street food concept that is completely plant-based, called Dash & Chutney. Food halls have limited prep and serving space, require fast service and compete with neighboring concepts to consider when designing the menu. Differentiate your concept to stand out because that is key in a busy food hall. Instead of having a lengthy menu, think of smaller, signature menu items. Less is more in a food hall. Balance the menu with easy-to-prep items and execute dishes quickly.

Location

The newness of Chattahoochee Food Works along with the large influx of city and private funding for expansion made this location ideal for my project. Take time to research city plans, short-term and long-term, to gauge the development of the surrounding areas. It’s important to weigh both where the food hall is located in a city and where the actual food stall is within the venue when launching a concept. Foot traffic is the name of the game in this ecosystem, so identify where potential business is coming from — commercial, residential or destination. Opt for heavier foot traffic areas when looking for a stall. Scope out all other concepts and operators — the food hall is only as strong as the operators.

Funding

The benefit of opting for a food hall versus a traditional dine-in restaurant is the lower cost of entry. Unlike a traditional restaurant where start-up investment can range from $250,000 to $500,000, a food hall may require anywhere from $100,000 to $200,000. The investment varies based on the size of the booth and the finishes, but it is much less expensive to launch. Lower labor, buildout and operational costs make food halls ideal for testing new concepts.

Operations

Food halls' hours of operations are typically seven days a week with an earlier closing time than restaurants. Typically, owners are required to operate 10 hours a day, seven days a week. Using point-of-sale software to track items that sell well and adjusting recipes to accommodate customer tastes is a little easier in a food hall.

Lease Terms

A primary difference between restaurants and food halls is the structure of the lease agreement. My NYC restaurant lease was for 10 years compared to two years at this food hall. This is a huge benefit to test out a concept without the liability of a longer lease.

Food hall leases often have a percentage sales clause that charges rent plus a percentage of gross sales or only a percentage of gross sales. Others may charge triple the net rent, which requires tenants to pay rent as well as property taxes, property insurance premiums and maintenance costs. It is really important to understand the lease before signing. Percentages can vary from 5% to 10%. There are also communal charges (called CAM), in addition to rent, for security, grease traps, insurance and other miscellaneous upkeep for the food hall. Ideally, the lower the percentage rent, the better the deal.

For chefs and restaurateurs who are looking for a pivot, food halls may be an easier option for entry and a way to avoid long-term commitments. This business model made sense for me and many others in the industry.

Learn more about the food business in ICE's Restaurant & Culinary Management program.

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Business of Food

Four More Flour Alternatives

aday — Sun, 02 May 2021 15:39:22 +0000

Four More Flour Alternatives aday Sun, 05/02/2021 - 11:39 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/flours%20header.jpg.webp?itok=4ZASNk6G You can make gluten-free flour with nuts, seeds and even root vegetables. August 25, 2022

By Palak Patel — ICE Chef

In 2019, we explored chickpea flour, rice flour, almond flour and buckwheat flour at ICE. We work with many alternative flours and our readers have requested more information on oat flour, quinoa flour, coconut flour and cassava flour.

Gluten-free flours and nut flours for cooking and baking have been on the rise because of versatility, health benefits and viable options for people with celiac disease or other dietary restrictions.

Types of Flour

All-purpose flour alternatives are made with gluten-free ingredients like grains, seeds or nuts and can be substituted in recipes for nutritional value, dietary guidelines or to eliminate gluten altogether. Unfortunately, there is not an equal substitute for wheat flour or all-purpose flour, which has the protein gluten, but there are other sources of protein that can be made into flour that fares well when baking or cooking.

The weight, texture and makeup of alternative flours vary and recipe substitutions require a blend of flours, starches, binding agents or stabilizers to achieve the texture derived from gluten. In addition, baking temperatures, liquid ratios and mixing all need to be adjusted when swapping all-purpose flour for an alternative flour.

Store-bought gluten-free flour blends are not as reliable due to the variety of flours mixed that cause inconsistency in recipes. It is easy to make a blend at home to fit individual taste preferences, and a homemade flour blend can be more consistent. It's important to weigh out ingredients on a scale by volume and use proper substitution conversions for precision and consistency.

Buying vs. Making Flour

Alternative flours can be expensive, especially for a single recipe. However, making your own at home is inexpensive and as simple as using a high-speed blender. If you have a food processor, use a mesh strainer to sift and separate coarse flour from fine. Begin with buying quality ingredients that are organic and free of allergens, and avoid cross-contamination. Bulk bins are a fantastic way to buy high-quality ingredients in small amounts, but if you need a certified gluten-free flour or recipe you are better off buying ingredients that are sold in air-tight packages. Store your own extra flour in air-tight jars for later use.

Storing Flour

Alternative flours made with grains, seeds or nuts may have higher oil content that makes them prone to spoil easily when temperatures fluctuate. A small batch of homemade flour can be stored at room temperature, but large amounts should be refrigerated in an airtight container or freezer to increase shelf-life.

Oat Flour

Oat flour is made from grinding rolled oats, which are naturally gelatinous. The flavor of oats is mildly nutty and enhanced by toasting before making the flour. Rolled oats are good for baking, high in protein and fiber and low on the glycemic index. The texture of oat flour is rougher than regular flour, but the creaminess makes it a great swap for breakfast recipes and bread. South Indian breakfast recipes, like idli made with rice, can incorporate oat flour nicely. Not all oats are gluten-free. Check the nutrition label for certified gluten-free oats. Oat flour is ideal for making bread.

Quinoa Flour

Quinoa grains are tiny edible seeds that belong to the amaranth family and are high in protein and fiber. Quinoa flour is popular for its high protein content, which makes it versatile for cooking, baking or using as a protein powder substitute. It can be bitter in large amounts so be sure to test your recipe and make flavor adjustments to your taste. The consistency of quinoa flour is similar to all-purpose flour and can be used as a thickener.

Use quinoa flour to batter onion rings, chicken or in any savory recipe that needs a breaded coating. Like oat flour, quinoa substitutes well for Indian porridge recipes or rice. Quinoa grains have a unique herbaceous smell. Toasting can minimize this smell and bring out more of the nutty flavors instead. Quinoa flour has a better absorption than other alternative flours and works well for baking. The high protein content of quinoa flour is perfect for bread recipes.

Study Pastry & Baking Arts at ICE.

Coconut Flour

My personal favorite is coconut flour. It does have a coconut flavor when not combined with other flours. Coconut flour is naturally fatty from the grated mature coconut flesh that’s dried and ground into flour. Coconuts are the largest nuts, and the flesh or meat when dried and pulverized resembles white all-purpose flour. The flesh of coconut meat is denser because of the coconut water and retains more liquid than other flours. Coconut flour is high in fiber and low in carbohydrates.

The coconut flesh is versatile for savory curries or baking. The natural sweetness of coconut flour pairs well with common ingredients used in baking. Like many gluten-free flours, coconut flour can be used as a substitute for wheat flour; however, the ratio of flour to liquid has to be adjusted. Coconut flour is gluten-free, so doughs made with coconut flour need to be mixed longer. For baking, reduce the all-purpose flour to a quarter. For most other flours, for every 1/4 cup of coconut flour add an egg or leavener for moisture and structure.

Cassava Flour

Casasva is free of grains, nuts and gluten. Cassava flour is starchy and gluten-free made from the tuberous root vegetable that’s dried and ground into a bright white flour. Cassava root, known as yuca, is high in fiber and vitamin C while low in calories. Cassava flour has a very neutral taste, a powdery texture and high carbohydrate content, which makes it easy to use in recipes to achieve a lighter texture. The weight and texture of cassava flour resemble all-purpose flour and can be swapped with a 1:1 ratio in certain recipes. The starchiness of the root allows more moisture absorption in gnocchi recipes but is not ideal for baking. It isn't heavily processed with additives like anticaking agents or whiteners.

Read more about butter alternatives and baking conversions.

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Plant-Based Culinary Arts

All 51�Թ� Mushrooms

aday — Wed, 17 Feb 2021 15:04:48 +0000

All 51�Թ� Mushrooms aday Wed, 02/17/2021 - 10:04 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/mushrooms%20header.jpg.webp?itok=MgrmQyF7 ICE chefs answers some of the most common questions about the earthy ingredient. March 23, 2021

By Palak Patel — ICE Chef

There are few ingredients that are as exciting, mysterious and delicious to cook as mushrooms — one of my favorites. While available at almost any supermarket, some species are prized enough to command up to $1,000 per pound. Whether cultivated or wild, common or expensive, mushrooms are easy to cook and add unique umami, texture and flavors to recipes.

I recently spent time with Eric Wallace, owner of Vital Fungi, an urban mushroom farm in Columbia, South Carolina. There he cultivates exotic varieties of mushrooms like Pink Oyster, Black Pearl King and Lion's Mane for local chefs and mushroom lovers. By nature, mushroom cultivation is a low-impact, low-resource form of food production compared to other types of agriculture and farming. Eric believes in a regenerative approach to farming that encourages biodiversity and topsoil health, and in turn, produces healthy nutrient-dense foods. His specialty mushrooms are a feast for the eyes, at first glance seeming mysterious and beautiful.

Are Mushrooms Vegetables?

"Typically classed as vegetables, mushrooms are distinct substances called fungi and are more closely related to yeasts," advises Director of Nutrition Celine Beitchman. We can only eat a portion of the mushrooms that live above ground. There are thousands of varieties of mushrooms, yet only about 20 are commercially cultivated. The table mushrooms we eat are a variety called Agaricus bisporus, including portobello, cremini and white button mushrooms. At certain times of the year, a yellow-hued variety called chanterelles can be found at farmers markets. They're harvested in the fall and early winter in the Northwest, and from early spring to late summer on the east coast.

Sourcing and Storing Mushrooms

At the grocery store (if available) or farmers market, look for quality mushrooms with firm, blemish-free exteriors. Mushrooms should be dry, plump and springy. Fungi are active after harvesting and should be used shortly after sourcing. A quality mushroom is whole with the stem attached and never slimy or fishy in smell. I prefer picking my own versus buying pre-packaged and opt for whole over sliced.

Mushrooms do best when stored around 38-42 F with room to aerate. Avoid plastic unless it is vented, like the clamshell containers for berries. This aeration allows for the gas exchange necessary to avoid sweating and spoilage. Completely sealed containers are hazardous and can create bacterial blooms that cause foodborne illness. Refrigeration slows down the mushroom metabolism, and they will last a week if loosely wrapped to prevent moisture or spoilage. Loose mushrooms should be stored in a reusable paper or Ziploc bag lined with a paper towel. You can leave the bag open.

Dehydrate or dry mushrooms using a dehydrator or oven at 150 F or less. Vacuum seal in a bag for extended shelf-life.

Using Dried Mushrooms

When fresh mushrooms are not available, dried mushrooms are just as delicious and packed with flavor. I find dried mushrooms to be versatile for dishes like risotto, soup and stir-fry. Many varieties like porcini and morels are easier to find dried than fresh, though they are pricey due to a short growing season. Store dried mushrooms in an air-tight container in a cool, dry cabinet for up to a year. Dried mushrooms should be rinsed to removed sediment and rehydrated in warm water for 30 minutes to an hour. Strain the leftover water to use as a broth for soups and stews.

How to Clean Mushrooms

One of the most ubiquitous questions about cleaning mushrooms is whether to wash them or not. It is completely okay to wash whole common varieties of mushrooms like cremini, portabella, chanterelles or baby bellas right before cooking, but they'll absorb water like a sponge. Chefs gently clean mushrooms with a pastry brush to remove debris.

Are Mushrooms Good for You?

Mushrooms are a low-calorie food packed with vitamins, minerals and antioxidants, notably more protein and vitamin B12 than most fresh produce. Shiitakes are loaded with health benefits, including a unique compound called AHCC that stimulates the production and activity of natural killer cells and T cells, the immune system's first line of defense against viral infections and cancers.

"While mostly carbohydrate, unlike other 'plants,' a mushroom’s cell walls are made of chitin, a type of fiber so tough that humans can barely digest it," explains Chef Celine. "This cellular membrane is distinctly different from softer cellulose (e.g. insoluble fiber or roughage) that surrounds other edible plants which, in most cases, can be digested raw. Chitin is the main reason mushrooms are best served cooked in order to access all of the nutrients inside the cell. It’s why a plate of mushroom ceviche may give you a bellyache as it makes its way through your GI tract intact.

"One amazing feature of all mushrooms is their ability to convert sunlight into D2 – an inactive form of vitamin D – which humans can digest and benefit from. This is especially useful for individuals who avoid animal foods or who may avoid getting adequate sunlight and need to meet vitamin D requirements nonetheless. In addition to nutrients typically found in produce, mushrooms are also good sources of nutrients typically found in meats and grains – niacin, pantothenic acid, selenium, riboflavin and copper."

Both wild foraged and cultivated mushrooms can be dried in the sunlight to boost their vitamin D content, and with eight essential amino acids, they are just one shy of being a non-animal complete protein source.

"Beyond macronutrients and essential micronutrients, mushrooms also contain bioactive compounds that may improve human health," Chef Celine adds. "These include polysaccharide beta-glucans that research suggests play a role in insulin sensitivity and sugar-handling, support immune function, and may be cancer-preventative. And, mushroom polyphenols – that give distinct flavors and textures to each species – may play a role in reducing oxidative stress and thereby protect against degenerative brain disease."

Cooking Mushrooms

"When cooked, mushrooms are delicious sources of carbohydrates and glutamic acids that, when roasted or sauteed at high temperatures, yield savory, umami flavors that can mimic smoked meats," Chef Celine says. The taste can be earthy, buttery, savory and woodsy. Cooking releases all of the nutrients, aromas, and deep, earthy flavors and are essential for getting the most nutritional value.

See a student recipe with five types of mushrooms.

The best and simplest way to cook mushrooms is a simple simmer with 1/4 cup water to a pound of mushrooms, then add oil and garlic, and finish with herbs, lemon or sherry vinegar. Pasta, stews and risottos are instantly elevated by adding mushrooms. Golden chanterelles are best when sauteed in fat with a pinch of sea salt, minced garlic, and deglazed with sherry vinegar or cream.

Mushroom Risotto

2 cups Arborio rice
1 onion, diced
2 cloves garlic, minced
2 tablespoons butter, plus 2 tablespoons for finishing (plant-based or regular)
2 tablespoons olive oil
1 cup dry white wine or dry sherry
2 quarts vegetable or mushroom broth
Salt, to taste

Mushrooms

4-6 cups mixed mushrooms, hand torn into large pieces (crimini, shiitake, wild mushrooms)
2 tablespoons olive oil
2 tablespoon dry sherry
4 cloves garlic, minced
2 sprigs lemon thyme, chopped
2 tablespoons chives, chopped
1/2 lemon, juiced
1 tablespoon butter
1/4 cup water
Salt, to taste
Freshly ground black pepper
Maldon salt, for finishing

Heat broth in a saucepan over medium heat and bring to a boil. Reduce heat to low.
In a large heavy bottom pan or dutch oven, add butter and oil over medium heat. Saute garlic and onion with a pinch of salt and cook for 3-5 minutes. Add rice and stir until kernels are toasted and opaque. Deglaze with white wine and let it evaporate.
Reduce the heat to medium-low and start adding vegetable broth one ladle at a time until the rice absorbs all the liquid. Stir the rice gently during the cooking process. Repeat this process until the rice is al dente but still maintains its shape, not fluffy. The rice is done when there is a slight bite to it and liquid is still present in the pot.
Remove the pot from heat, stir in butter, and season with salt.
Serve with sauteed mushrooms.

Mushrooms

Heat a large skillet over medium-high, add 1/4 cup water and mushrooms. Gently stir until all water is evaporated and mushrooms have released their liquid and wilted slightly. Add sherry and cook until the liquid evaporates.
Add oil and saute for another 10 minutes or until the edges are lightly golden brown. Add garlic and cook another minute or two. Season with kosher salt and freshly ground black pepper, tossing occasionally. Remove from heat and toss with butter, herbs and lemon juice.
Finish with a pinch of Maldon salt.

Work with mushrooms and more whole foods in Health-Supportive Culinary Arts.

Ingredient Exploration Plant-Based Health-Supportive Culinary Arts

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Plant-Based Culinary Arts Step 1 - Heat broth in a saucepan over medium heat and bring to a boil. Reduce heat to low;
Step 2 - In a large heavy bottom pan or dutch oven, add butter and oil over medium heat. Saute garlic and onion with a pinch of salt and cook for 3-5 minutes. Add rice and stir until kernels are toasted and opaque. Deglaze with white wine and let it evaporate;
Step 3 - Reduce the heat to medium-low and start adding vegetable broth one ladle at a time until the rice absorbs all the liquid. Stir the rice gently during the cooking process. Repeat this process until the rice is al dente but still maintains its shape, not fluffy. The rice is done when there is a slight bite to it and liquid is still present in the pot; Step 4 - Remove the pot from heat, stir in butter, and season with salt; Step 5 - Serve with sauteed mushrooms; Mushrooms;
Step 1 - Heat a large skillet over medium-high, add 1/4 cup water and mushrooms. Gently stir until all water is evaporated and mushrooms have released their liquid and wilted slightly. Add sherry and cook until the liquid evaporates; Step 2 - Add oil and saute for another 10 minutes or until the edges are lightly golden brown. Add garlic and cook another minute or two. Season with kosher salt and freshly ground black pepper, tossing occasionally. Remove from heat and toss with butter, herbs and lemon juice; Step 3 - Finish with a pinch of Maldon salt;

Chef Palak's Dosa Recipe

aday — Tue, 29 Dec 2020 16:25:45 +0000

Chef Palak's Dosa Recipe aday Tue, 12/29/2020 - 11:25 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/dosa%20header.jpg.webp?itok=17UB0WZU The pro chef coaches a novice chef on preparing an Indian rice pancake. January 6, 2021

By Palak Patel — ICE Chef

On Epicurious' Pro Chef vs. Novice Chef series, a professional chef from the 51�Թ� swaps ingredients with a home cook to prepare two versions of the same dish. The latest episode features dosas, the South Indian savory specialty that resembles a French crepe.

Dosa is a beautiful, paper-thin rice crepe made with a fermented batter. Chef Palak stuffs her authentic version with potatoes, masala, green coconut chutney, freshly grated coconut and more, serving the pancake with sambar, a legume-based stew, made from scratch and a nice, warm soup on the side.

Watch the video to see a novice take on the pro version, and get Chef Palak's recipe below.

Dosa Batter

2 2/3 cup dosa rice
1 cup urad dal
1/4 cup poha
1 teaspoon fenugreek seeds
Water, as needed

For the batter, wash rice using a mesh strainer until the water runs clear. Place rice in a bowl and add 6 cups cold water. Rinse urad dal thoroughly and place in another bowl with 6 cups of water. In a small bowl, add the teaspoon of fenugreek seeds and soak in water. Soak everything overnight up to 24 hours.
Drain the water from the dal and rice. In a high-speed blender put rice mixture in small batches with ¼ cup water and blend until smooth. Repeat the process with the urad dal and add fenugreek seeds to the mixture adding small amounts of water as needed.
In an extra-large bowl, combine both mixtures and mix well. Cover with a plate and drape with a kitchen towel. Turn the oven light on and place it in the middle rack to ferment overnight. Place a sheet tray underneath to catch any spills. Note: There will be small air bubbles at the top after 8-10 hours. If not, ferment longer. Season with salt and set aside.

Dosa Filling

Ingredients

1 1/2 pounds yellow Yukon potatoes, rinsed
3 tablespoon ghee
1 teaspoon black mustard seeds
1 dried red chili pepper
1 tablespoons urad dal
2 tablespoon peanuts
2 sprigs curry leaves
1/8 teaspoon hing (asafoetida)
1 red onion, cut thin strips
2-3 Thai green chilies or serrano peppers, chopped
1 teaspoon turmeric
1/4 teaspoon cumin powder
1/4 teaspoon cayenne pepper (or to taste)
Kosher salt, to taste
1/2 cup cilantro, chopped
2-3 drops lemon juice

Directions

In a large pot, add cold water and potatoes and bring to a boil. Cook potatoes to fork-tender. Leave in water until completely cooled. Peel and mash roughly leaving large chunks.
In a large skillet, add ghee over medium-high heat. When ghee is hot and shimmering, add mustard seeds and cook for 30 seconds. The seeds will pop and infuse oil. Lower heat and add urad dal and peanuts to toast 2-3 minutes, or until lightly golden.
Gently add curry leaves (they will splatter in oil), hing, red pepper and onions, season with salt. Cook until onions have softened. Add turmeric, cumin powder and cayenne pepper.
Add potatoes to the onion mixture and stir. Cover and cook gently for 10 minutes. Season well with salt, add cilantro and lemon juice drops. Set aside.

Dosas

Directions

For dosas, set a dosa griddle to medium heat. Using a paper towel with a teaspoon of oil, brush a thin layer on the pan.
Using a large spoon, add batter and in a circular motion spread thinly around the pan to cover the surface. Drizzle a few teaspoons of ghee. Cook until the center and edges brown slightly and the dosa comes away from the pan.
Using a thin silicone spatula, carefully work around the edges to remove from pan.
Add potato filling in the center of the dosa and close in a half-moon.

Green Chutney

Ingredients

1/2 cup dried unsweetened coconut, fresh or frozen
1/2 cup cilantro
1 Thai green chili, chopped
1/2 inch ginger, chopped
1 1/2 tablespoon of roasted chana dal
1/4 teaspoon lemon juice
Kosher salt, to taste
1/4 cup water, more as needed

Directions

Add ingredients to a blender and puree. Season as needed.
Top with tempering spices.

Tomato Chutney

Ingredients

3 ripe Roma tomatoes
1 tablespoon oil
2 tablespoon chana dal
1/2 small red onion
1/8 teaspoon
1/2 inch ginger
1 teaspoon cumin seeds
1/4 teaspoon cayenne powder
1 teaspoon tamarind paste
Kosher salt, to taste

Directions

In a skillet, add oil and heat over medium heat.
Add cumin seeds and cook until they pop for 30 seconds.
Add chana dal and cook for 3-4 minutes.
Add hing, onions, tomatoes, ginger, tamarind, salt and cook for another 5-7 minutes until onions are translucent.
Puree in a blender. Adjust seasoning as needed.
Top with tempering spices.

Tempering Spices

Ingredients

1/4 cup high-heat oil (grapeseed or safflower)
2 tablespoons mustard seeds
4 sprigs curry leaves
1/2 teaspoon hing
2-3 dried chilies

Directions

In a small skillet, add oil over medium-high heat. Add mustard seeds and cook for 30 seconds until they pop.
Gently add curry leaves, hing and dried chilies. Remove from heat and spoon over both chutneys. Reserve some for sambar.

Sambar

Ingredients

1 cup yellow toor dal or tuvar dal, washed and soaked 30 minutes
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 small red onion, sliced into thin strips
1/4 teaspoon hing
2 Roma tomatoes, chopped
2 sprigs curry leaves
1 tablespoon tamarind paste
4 cups water
1 carrot, diced
1 Japanese eggplant, cubed into small pieces
6 pieces frozen drumsticks, defrosted
1/2 cup green beans, chopped
1 teaspoon turmeric
1 teaspoon cayenne powder
1 tablespoon sambar powder
Kosher salt, to taste
Cilantro leaves, finely chopped for garnish

Directions

Heat instant pot to saute setting and add oil. Add mustard and fenugreek seeds, cook for 30 seconds until fragrant and seeds pop.
Add the chopped onions and salt, saute until onions are translucent with no color. Add chopped tomatoes, sambar powder and salt. Saute for another 2 minutes.
Add toor dal and water to the instant pot. Change the setting to pressure cook mode for 10 minutes at high pressure. Be sure to place the vent in seal position.
Cool until the pot releases pressure. Stir in the tamarind paste and season as needed. For a thicker consistency, set the pot back to saute setting and evaporate the water as needed.

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The History of Curry

aday — Thu, 24 Sep 2020 19:18:29 +0000

The History of Curry aday Thu, 09/24/2020 - 15:18 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/curry%20header.jpg.webp?itok=qpe1Do_q Indian chef Palak Patel explores the origins of the culturally significant cuisine. January 14, 2021

By Palak Patel — ICE Chef

Chef Palak traces the spread of India's spice-laden dishes back to Portuguese, French and British colonization and shares a modern vindaloo curry recipe.

The word curry always mystified me as an Indian, partially because I never made or ate curry growing up. It wasn’t until I got to college and studied the history between Britain and India that seeing the generic use of the word curry frustrated me. Over the last decade, I’ve read and spoken to many people about the ubiquitous use of the word and generalization of hundreds of years of history.

I decided to research the origins, which led me to Simon Majumdar, a British food and travel writer and food historian. He has a very insightful perspective on curry because he was born to a Welsh mother and a Bengali father and lived in the UK. His insight about the intersection of British culture and Indian food was fascinating and a tremendous history lesson.

The origins of curry began before the British arrived in the subcontinent of India in 1608. In fact, to understand the full history, you have to go further back in the colonization timeline to when the Portuguese arrived in India in 1498 and introduced chili. Then came the Dutch in 1605, followed by the French who arrived in South India in 1664, and the new classification of Indian food for non-Indians was defined — it evolved and transformed throughout time. Colonization not only played a critical role in transporting Indian food out of India, it reclassified classic dishes that took on their own cuisine.

The Portuguese influence on curry has been the most lasting. The country's explorers introduced pepper and vinegar to create a quintessential Portuguese-inspired dish called vindaloo in Goa. The original vindaloo recipe had more than 20 types of peppers combined with pork, and the black pepper was mixed with tamarind water. When the coveted "black gold" was exported out of India, the Portuguese began to use red chiles instead of black pepper because they were more affordable. It’s also believed that the word curry comes from a word from the South Indian state of Tamil and means to blacken with spices.

The introduction of pepper into Indian cuisine was coupled with another significant moment in India’s history: Queen Elizabeth's establishment of the British East India Company to counter the expansion of the Portuguese and Dutch companies. At the height of this, there were about 250,000 members of the British army residing in India, and after the 1857 Great Indian Mutiny, British bureaucrats came to India to live of their own will and were identified as Nabobs. Their love for Indian food, access to spices and adaptation of local dishes altered to fit their palates gave birth to the modern style curry dishes that we know today.

Kajeri, a popular British egg dish of rice and smoked salmon turned into a vegetarian dish made with lentils and rice, called kitchari. Mulligantany, a Tamil word meaning pepper water, was originally used to cure digestion issues and then adopted by Indian cooks for a soup with vegetables and spices for the British. These were some of the trademark dishes that were served at elegant dinner parties. As the Nabobs moved around India, they took their cooks with them and spread the Indian-inspired dishes fit for British flavor profiles. This is how “curry cuisine” evolved.

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At the end of the 18th century, the British officially formalized spice blends known as curry powders to recreate their favorite dishes consistently in the absence of their cooks. The first recipes for curry powder appeared in print in an English cookbook by Hannah Glasse. The availability of curry powder led to a homogenization of 20 to 30 dishes in the newly formed curry cuisine.

As the Nabobs completed their posts in India and moved back to Britain, they brought this cuisine back. After the coronation of Queen Victoria, India sent a servant to the queen as a gift, which influenced her apparent love for curry. A fascination with mimicking what the queen ate led to the explosion of Indian food across Britain. In the late 1700s, the first Indian restaurant opened in Britain, called Hindustani Coffee House, to appease expats that returned from India.

The global expansion of this curry cuisine is a result of trade and the migrant workers in Sylhet, modern-day Bengal, many of whom jumped ship at the ports in London due to adverse conditions. Bricklane was a community center created to house and care for these workers that parlayed into Sylhette men working at Indian restaurants in London. After the second world war, the Sylhette workers began to own and operate their own establishments known as curry houses. The culture of pub food, combined with Sylhet dishes that reflected British-Indian food, set the foundation for modern-day curry that is known all around the world.

Here's my meat-optional take on the cuisine.

Beef Vindaloo Curry

2 pounds beef or Gardein ground vegan "beef"
3 tablespoons cider vinegar
1 dried guajillo chili, seeded
1 dried pasilla chili, seeded
1 dried ancho chili, seeded
2 teaspoons cumin seeds
2 onions, chopped
1 tablespoon tomato paste
5 cloves garlic, minced
1-inch ginger, sliced
1 tablespoon ground cumin
2 teaspoons salt
1 tablespoon paprika
1/2 cinnamon stick, broken
5 cloves
1/2 teaspoon peppercorns
4 cardamom pods
1/2 teaspoon turmeric
1 teaspoon sugar
1/8 teaspoon ground nutmeg
1 bay leaf
1 cup pepper water, reserved
Water, as needed

Defrost beef and heat 1 tablespoon oil in a Dutch oven over medium-high heat. Brown hall sides, about 8 minutes; set aside.
In a bowl, tear dried peppers into small pieces with 1 cup of water. Microwave for 2 minutes until softened.
In a small skillet, toast cumin, cardamom, peppercorns, cinnamon pieces until fragrant.
In a small blender, add peppers, garlic, ginger, toasted spices with vinegar and water as needed to puree into a paste.
Heat remaining 2 tablespoons oil in pot over medium heat, add cumin seeds and garlic. Saute for 30 seconds, add onions and salt and cook until softened. Add tomato paste and pepper puree, cook for 2 minutes. Add spices, nutmeg and sugar; stir in pepper water with bay leaf.
Add beef pieces and marinate the meat with the pepper paste for 4-6 hours or overnight (only simmer for 30 minutes if using Gardein beef alternative).

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Culture Step 1 - Defrost beef and heat 1 tablespoon oil in a Dutch oven over medium-high heat. Brown hall sides, about 8 minutes and set aside.; Step 2 - In a bowl, tear dried peppers into small pieces with 1 cup of water. Microwave for 2 minutes until softened.; Step 3 - In a bowl, tear dried peppers into small pieces with 1 cup of water. Microwave for 2 minutes until softened.; Step 4 - In a small blender, add peppers, garlic, ginger, toasted spices with vinegar and water as needed to puree into a paste.; Step 5- Heat remaining 2 tablespoons oil in pot over medium heat, add cumin seeds and garlic. Saute for 30 seconds, add onions and salt and cook until softened. Add tomato paste and pepper puree, cook for 2 minutes. Add spices, nutmeg and sugar and stir in pepper water with bay leaf.; Step 6 - Add beef pieces and marinate the meat with the pepper paste for 4-6 hours or overnight (only simmer for 30 minutes if using Gardein beef alternative).;

How to Grill Salt-Crusted Fish

aday — Fri, 11 Sep 2020 15:53:04 +0000

How to Grill Salt-Crusted Fish aday Fri, 09/11/2020 - 11:53 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/Salt-crusted%20porgy.jpg.webp?itok=49MX5hmA Chef Palak Patel demonstrates the salt crusting technique along with Indian accompaniments on Epicurious. September 11, 2020

By Palak Patel — ICE Chef

Epicurious 4 Levels videos feature a professional chef from the 51�Թ� demonstrating aspirational techniques alongside amateur and advanced cooks. In the latest episode, ICE Chef Palak Patel showcases salt crusting with porgy, a white fish also known as pink snapper, which she grills and pairs with a corn salad.

Chef Palak demonstrates how to clean a whole fish, salt the inside of the cavity and pack the porgy in a salt oven before cooking on a grill. She pickles red onions for color, grills corn for caramelization, adds Anaheim peppers for sweetness, and uses two types of citrus: Meyer lemon and lime for tanginess.

The seafood dish reminds her of a vacation in South India, where charred corn salad is popular. The salt-crusted fish is finished with mustard oil and curry leaves to complement the spices used in the salt bed.

Watch the video for pro tips and get the complete recipe below.

Grilled Salt Crusted Fish and Charred Indian Corn

Yields 8-10 servings

Before culinary school, I traveled to Kerala on the coastal tip of India. Kerala is known for fresh fish and the locals pride themselves on their variety of preparations. I still recall waking up at 6 a.m. and approaching the local fisherman on the beach to place my order for dinner! Eating freshly caught white fish, perfectly charred and served on a banana leaf sprinkled with sea salt and Indian lime made for one of the most memorable dinners of my life.

1 large porgy (approx. 7 pounds)
1 box kosher salt
8 egg whites
1/4 cup black peppercorns
1/4 cup coriander seeds
1/4 cup fennel seeds
2 sprigs fresh curry leaves
2 Meyer lemons, sliced
2 limes, sliced
1 Anaheim pepper, sliced
Water, as needed
Kosher salt, as needed
1 tablespoon flaxseed oil

Using a mortar and pestle, grind peppercorns, coriander seeds, fennel seeds to a rough consistency.
Trim the fish fin from the bottom and top. Clean the inside and season with salt, place lemon, lime, peppers, and curry leaves in the cavity.
In an extra-large bowl, add egg whites, spices, salt and make a paste that mimics wet sand. Add water as needed to form a firm salt ball that doesn’t break apart.
Rub a thin layer of the flaxseed oil onto the cast-iron pan.
Add a layer of the salt mixture on the surface of the cast-iron pan in the shape of the fish. Gently place the fish on top and pack the outside of the fish with the salt mixture.
Place the steel on the grill and cook until the temperature of the fish registers 140 degrees.
Carefully remove the stone and let it rest for 5 minutes.
Use a heavy bottom spoon to crack the salt and brush away salt from the skin.
Remove the fish and serve on a platter with lemon, drizzle of mustard oil, and corn salad (recipe below).

Mustard Oil

Ingredients

1 tablespoon mustard seeds
1/4 cup avocado oil
1 sprig of curry leaf

Directions

Heat oil on medium-high heat until it is lightly smoking.
Add mustard seeds and curry leaves.
Remove from heat and drizzle on fish.

Indian Charred Corn Salad

Ingredients

10 ears white corn
1/2 red onion, thinly sliced
1/4 cup cilantro, chopped
1 jalapeno, seeded and finely diced
4 limes, juiced
1 tablespoon cumin powder
2 teaspoons dried mango powder
1/4 cup maple syrup
1/3 cup olive oil
Kosher salt, to taste
1/2 cup red wine vinegar
Limes wedges, for garnish

Directions

In a bowl, add red wine vinegar, red onions, and set aside.
In another bowl, add lime juice, spices, salt, pepper, maple syrup and whisk well. Drizzle with olive oil to incorporate.
Shuck the corn and be sure to remove all the fibers of the corn.
Turn on the side stove on the grill to medium-high heat and place the corn directly on the fire. Using tongs, turn the corn frequently as you hear popping sounds and the kernels begin to char. Rotating the corn on all sides until evenly charred.
Take on corn at a time and place straight up on a cookie sheet, the base down and the thin end facing up. Using a sharp knife all scrape the kernels off the cob going in rows.
Remove onions from vinegar and add to corn kernels with jalapenos; toss them together. Season with salt.
Garnish with cilantro and wedge of lime.

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The Ritual of Cooking Rice

aday — Wed, 15 Jul 2020 15:03:34 +0000

The Ritual of Cooking Rice aday Wed, 07/15/2020 - 11:03 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/Vegetable%20Biryani%20header.jpg.webp?itok=sB4a-0KI Chef Palak Patel shares her lifelong quest to cook the fluffiest rice. July 28, 2020

By Palak Patel — ICE Chef

Rice is the king ingredient at the center of all meals in Asia and the most consumed ingredient across the continent.

When I started researching where rice originated it led me to two popular beliefs from archaeologists and historians. Some say that rice was first domesticated in China almost 15,000 years ago in the region of the Yangtze River valley, and others claiming it originated in Ganger River Valley in India. Regardless of the history and the origins, rice has always been a humble and essential ingredient that was a staple of my childhood in India.

There are countless varieties of rice, and I’ve never cooked many of them, but the long-grain variety known as basmati, native to India, is quintessential to Indian cuisine and was my kryptonite for many years. Basmati rice is unique because it’s twice as long as other varieties and thinner with an intense aromatic smell.

Growing up in India, my relationship with rice was a beloved one. My mother and grandmother were meticulous in selecting the right aged basmati sold in large burlap sacks, properly stored in steel containers and cooked the same way for decades. As a kid, I learned these rituals as a rite of passage. Rice was center stage at every meal at our house, served with daal and curry.

My mom taught me how to make rice and it is my ritual. I start with thoroughly washing the rice under the tap until the water runs clear. This is the secret behind fluffy rice because it removes the extra starch and lightens the grain, preventing it from clumping together. Next, I soak the rice in cold water for up to an hour — this step helps the grains soften and speeds up the cooking. I was told salting rice is a personal choice, but I’ve never skipped it!

Every household had its own “measuring” system whether using a bowl or adding fist fulls of rice into a pot, and it rarely deviated. My ratio of water in the pressure cooker: one part rice to two parts water. Gently add rice with salted water making sure not to break the delicate rice grains with high heat. I still recall my mother’s voice every time I cook rice: “Only one whistle, lower the heat for 15 minutes and gas off.” Viola! Even today, hearing the whistle of an old-school metal (analog) pressure cooker takes me back to those childhood cooking lessons.

Once in college, I ventured away from ritualistic rice cooking and adopted a stovetop method without a pressure cooker, and I recall the results were precarious. Too much water, not enough water, sticky rice, mushy rice, undercooked, I experienced it all. One evening I was picking up my favorite takeout dish from a local Indian restaurant that made biryani to perfection. Biryani, the crown jewel of rice dishes in India with roots dating back to the Mughal Empire, is a versatile dish that can be served at a roadside dhaba with basic vegetables or prepared with an entire lamb for an elaborate wedding. Regardless of where and when you eat this rice dish, the regalness and popularity have not faded. I hesitatingly asked the owner the secret behind how he cooks his rice and discovered a new technique. He taught me the secret to cooking rice on the stovetop is to treat it like pasta with a rolling boil of water in a large pot. To my surprise, this is now the only way I feel comfortable making rice!

Part of the ritual still remains: washing the rice thoroughly, soaking it for an hour and salting the water, but ratios and pressure cookers are obsolete. In a large pot of water, I add aromatics like bay leaves, a cinnamon stick, cardamom pods and mace, salt it heavily, and bring to a boil, adding the rice and stirring occasionally until the rice floats up. It’s important to check the doneness by trying a few grains during the cooking process and then promptly drain and spread on a cookie sheet to cool. The last step is to drizzle with fat (butter, ghee, coconut oil or olive oil) to make sure the grains don’t stick together. This is the key to the fluffiest rice! Perfecting the timing on when to take the rice out requires a little practice.

While India has many varieties of biryani and there are heated debates about which region has the best, this general method of cooking rice is pretty ubiquitous across the country. Rice is the one humble ingredient in common with varying rituals for cooking it.

Vegetable Biryani

Yields 4-6 servings

Rice

2 cups aged basmati rice
1 tablespoon ghee or coconut oil, melted
1 cinnamon stick
3 pods green cardamom
4 black peppercorns
1 star anise
1 bay leaf
2 cloves

Directions

Slice shallots on a mandolin thinly and coat with corn starch.
Add warm water and saffron threads to a bowl and set aside.
Heat large Dutch oven over medium heat, add 1 tablespoon of ghee, saute raw spices until fragrant (about 3-5 minutes).
Add 4 quarts water with a good amount of salt (the water should be seasoned) and bring it to a rolling boil.

Vegetable Masala

Ingredients

1 large yellow onion, thinly sliced
3 cups of any mixed vegetables, chopped (potatoes, green beans, carrots, peas)
3 tablespoon ghee or coconut oil
1 inch ginger, grated
1 tablespoon garlic, minced
1 teaspoon whole cumin seeds
1 tablespoon coriander powder
1 tablespoon cumin powder
1 teaspoon garam masala
1 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/8 teaspoon cinnamon powder
1/8 teaspoon cardamom powder
1/8 teaspoon clove powder
3 tablespoons warm water
1 teaspoon saffron threads
1/4 cup water
Kosher salt, to taste
1/2 cup fried shallots (recipe follows)
2 tablespoons mint, chopped
1/4 cup cilantro, chopped
1/2 wedge lemon

Fried shallots

Ingredients

3 large shallots
Corn starch
1 cup grapeseed or high-heat oil

Add shallots to a heavy bottom pan or saucepan over medium-high heat, cooking gently and stirring occasionally, for about 15 minutes or until golden brown. Be careful not to brown too quickly.
Remove shallots from oil with a strainer and place on paper towel.
Season with salt immediately.

Assembly

In a large bowl, wash the rice gently in several changes of cold water until the water runs completely clear. Drain it and soak it in cold water for 20 to 30 minutes. (The longer the rice has soaked, the less time it will take to cook.)
Gently add the rice to boiling water and stir a few times, cooking it for 6-8 minutes or until it is two-thirds cooked. The rice will float to the top of the pot. The grains should be tender but not mushy and hold their shape. Drain the rice in a sieve, run cold water through it for a minute, and set aside. Remove aromatics and set aside for presentation.
In the same Dutch oven you cooked the rice in, add the remaining 3 tablespoons of ghee, add cumin seeds and let them sputter for 10 seconds, add onions, garlic, and ginger with a pinch of salt, cook until onions are translucent.
Add chopped vegetables, seasons with more salt, and add remaining spices (except saffron) and 1/4 cup water. Cook for 10-12 minutes or until they are almost cooked.
Gently sprinkle cooked rice over mixture and fold veggie mixture into rice. Pour saffron water over rice. Cover with foil and close the lid to cook for a further 20-25 minutes on low heat, the veggies should be cooked through and rice is tender.
Garnish with cilantro, mint, fried shallots and aromatics.

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How to Make Fish and Chips

aday — Thu, 02 Jul 2020 11:04:16 +0000

How to Make Fish and Chips aday Thu, 07/02/2020 - 07:04 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/fish%20and%20chips%20header.jpg.webp?itok=PQYjpZtx Chef Palak Patel demonstrates the five-part process on Epicurious. July 2, 2020

By Palak Patel — ICE Chef

The latest episode of Epicurious' 4 Levels series showcases how two cooks and one professional chef from the 51�Թ� prepare a UK staple. Chef Palak's take on traditional, pub-style fish and chips includes mushy peas and herbed tartar sauce. She demonstrates frying beer-battered cod and double frying duck fat chips.

Watch her techniques in the video and get the complete recipe below.

Fish and Chips

Yields 4 servings

Fish

2/3 cup all-purpose flour, sifted + 1 cup for coating fish
1/3 cup rice flour, sifted
1 teaspoon baking powder
1 1/2 tablespoon of vodka
1 can IPA beer
2 pounds cod, portioned evenly
Kosher salt, to taste

Directions

Preheat vegetable oil in a deep fryer to 350 F.
Mix flours with baking soda and freeze for 15-20 minutes.
In a large bowl, add both flours and salt.
Gently whisk small amounts (2 tablespoons at a time) of IPA into the flour, until pancake batter consistency and smooth with no lumps. Add vodka; using a whisk slowly and do not overmix.
Add all-purpose flour to a plate, season with salt and coat fish completely, shaking off any excess flour.
Coat fish in batter, gently place into the deep fryer and cook for 8 to 10 minutes or until golden and crispy.
Using a slotted spoon gently remove fish from oil on to wire rack or lined plate with a paper towel.
Season with salt immediately.

Duck Fat Chips

Ingredients

5 medium-sized Idaho potatoes
2 liters duck fat
Kosher salt, to taste
Maldon salt, to taste

Directions

In a wide dutch oven, add duck fat and heat to 250 F.
Wash potatoes, peel, cut 1 ¼-inch thick and place in a strainer.
Wash cut potatoes under running water until all starch is removed and water runs clear.
In a large dutch oven, add 8-10 cups of cold tap water, season with salt and add the potatoes. Over medium heat, gently cook potatoes on a simmer until the potatoes are almost falling apart (approximately 20-25 minutes, depending on the size of the potato).
Using a slotted spoon, carefully remove the cooked potatoes and place them on a cooling rack to dry out. Put in the freezer for at least one hour to remove the moisture.
Add potatoes to the duck fat and fry in small batches until a light crust forms, but no color. Remove from duck fat and drain on kitchen paper.
Put the potatoes back on a wire rack and place them in the freezer for another hour.
Increase the heat of duck fat to 350 F. Place the frozen potatoes in duck fat and fry the chips until dark golden.
Drain and season immediately with Maldon salt.

Mushy Peas

Ingredients

2 tablespoon olive oil
2 green onions, chopped
1/4 cup mint leaves, loosely packed and finely chopped
1 cup frozen peas, defrosted
2 tablespoons butter
Kosher salt, to taste
Freshly ground black pepper
Mint, for garnish

Directions

Place defrosted peas in about 4 cups of boiling water. Leave for 3 minutes. Remove and place in ice water for 10 minutes.
Heat olive oil in a pan over medium heat and add green onions and peas.
Season with salt and pepper. Add mint and remove from heat.
Cover pan for 2-3 minutes, allowing to steam, then place in a bowl, add butter and mash the mixture. Season as needed.
Garnish with chopped mint and serve.

Mayo

Yields 1 cup

Ingredients

1 large egg yolk, leave at room temperature 30 minutes
1/2 teaspoon Dijon mustard
3/4 cup canola oil
1 lemon, juiced
1/4 teaspoon white pepper

Directions

In a large bowl, whisk yolk, mustard and lemon juice together. Slowly drizzle oil, whisking constantly until the mixture begins to thicken.
Continue whisking until the mixture is emulsified. Season with salt and white pepper.
Cover with plastic wrap and refrigerate.

Herbed Tartar Sauce

Ingredients

1/2 cup mayo
2 tablespoons small-diced pickles or cornichons
2 tablespoon cornichons, coarsely chopped
1 teaspoon tarragon
1 teaspoon dill
1 teaspoon parsley
1 teaspoon coarse-grained mustard
Kosher salt, to taste
Freshly ground black pepper
1 tablespoon champagne vinegar

Combine all ingredients. Adjust seasoning as needed.

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Recipes Step 1 - Preheat vegetable oil in a deep fryer to 350 F; Step 2 - Mix flours with baking soda and freeze for 15 20 minutes; Step 3 - In a large bowl, add both flours and salt; Step 4 - Gently whisk small amounts (2 tablespoons at a time) of IPA into the flour, until pancake batter consistency and smooth with no lumps; Step 5 - Add vodka; using a whisk slowly and do not overmix; Step 6 - Add all-purpose flour to a plate, season with salt and coat fish completely, shaking off any excess flour; Step 7 - Coat fish in batter, gently place into the deep fryer and cook for 8 to 10 minutes or until golden and crispy; Step 8 - Using a slotted spoon gently remove fish from oil on to wire rack or lined plate with a paper towel; Step 9 - Season with salt immediately; Step 10 - In a wide dutch oven, add duck fat and heat to 250 F; Step 11 - Wash potatoes, peel, cut 1 ¼-inch thick and place in a strainer; Step 12 - Wash cut potatoes under running water until all starch is removed and water runs clear; Step 13 - In a large dutch oven, add 8-10 cups of cold tap water, season with salt and add the potatoes; Step 14 - Over medium heat, gently cook potatoes on a simmer until the potatoes are almost falling apart approximately 20 25 minutes, depending on the size of the potato; Step 15 - Using a slotted spoon, carefully remove the cooked potatoes and place them on a cooling rack to dry out. Put in the freezer for at least one hour to remove the moisture; Step 16 - Add potatoes to the duck fat and fry in small batches until a light crust forms, but no color. Remove from duck fat and drain on kitchen paper; Step 17 - Put the potatoes back on a wire rack and place them in the freezer for another hour; Step 18 - Increase the heat of duck fat to 350 F. Place the frozen potatoes in duck fat and fry the chips until dark golden; Step 19 - Drain and season immediately with Maldon salt; Step 20 - Place defrosted peas in about 4 cups of boiling water. Leave for 3 minutes. Remove and place in ice water for 10 minutes; Step 21 - Heat olive oil in a pan over medium heat and add green onions and peas; Step 22 - Season with salt and pepper. Add mint and remove from heat; Step 23 - Cover pan for 2-3 minutes, allowing to steam, then place in a bowl, add butter and mash the mixture. Season as needed;
Step 24 - Garnish with chopped mint and serve; Step 25 - In a large bowl, whisk yolk, mustard and lemon juice together. Slowly drizzle oil, whisking constantly until the mixture begins to thicken; Step 26 - Continue whisking until the mixture is emulsified. Season with salt and white pepper; Step 27 - Cover with plastic wrap and refrigerate; Step 28 - Combine all ingredients. Adjust seasoning as needed;

Chef Palak's South Indian Fried Chicken

aday — Thu, 14 May 2020 19:57:47 +0000

Chef Palak's South Indian Fried Chicken aday Thu, 05/14/2020 - 15:57 /sites/default/files/styles/width_1440/public/content/blog-article/header-image/south%20indian%20chicken%20header.jpg.webp?itok=eovdMCek This simple, approachable version of the staple uses everyday ingredients for everyone staying home. May 14, 2020

By Palak Patel — ICE Chef

Chef Palak Patel taught Chef Kelvin Fernandez how to make a staple Indian dish on Instagram Live and is sharing the recipe with accessible ingredients for the home cook.

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South Indian Fried Chicken

It’s important to marinate the chicken for a few hours up to overnight for the flavors to meld together.

1 pound boneless, skinless thighs, cut 1 1/2-inch pieces
1-inch piece ginger, grated
2 garlic cloves, grated
1 lemon, juiced
1/2 teaspoon cayenne
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon coriander
1 egg white
Salt, to taste
Oil for frying
Cilantro for garnish
Lemon wedges

Yogurt Sauce

Ingredients

1 tablespoon oil
1/2 cup yogurt
2 teaspoons AP flour
1 tablespoon paprika
1/4 teaspoon cayenne
Salt, to taste

In a large bowl, add chicken, ginger and garlic paste, lemon juice, spices and salt.
Mix well and cover to marinate 1-2 hours, up to overnight.
Remove chicken from the refrigerator and add the egg white making sure to coat all the pieces.
In a large dutch oven, add oil and heat to 325 F. Test a small piece of chicken by adding to oil, if it sizzles, continue cooking in batches until golden brown and cooked through. Remove and set aside on a paper towel.
In a mixing bowl, add yogurt, flour, paprika and cayenne, and season with salt.
Heat a saute pan with oil, add the yogurt mixture and stir to cook out the raw flour.
Add fried chicken pieces and stir.
Remove from heat and garnish with cilantro and lemon wedges.

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