Frog Tales

Slowcooker Tomato Butter Sauce - adapted from "The New Indian Slow Cooker" by Neela Paniz 6 T butter 1 c heavy cream 1 c half & half 1/4 t saffron 56 oz canned crushed tomatoes (2-28oz cans) or pureed fresh tomatoes 1/2 cup water 1 (2 1/2") piece ginger, grated 1 jalapeno pepper, minced 1 1/2 t garam masala 2 T geera (roasted cumin) 1 1/4 t salt 1/2 t black pepper 1/4 t red pepper flake 4 T sugar 2 T cilantro 1- Heat slowcooker on high and add the butter to melt. 2 - Add cream, half & half and saffron and mix well. 3 - Add tomatoes and rinse cans w/ 1/4 cup of water and add. 4 - Add remaining ingredients, except cilantro. Cover, reduce heat to low & cook for 6 hours. 5 - Add cilantro at service. * I tend to make this the day before I need it, let it cool and store in tupperware in the fridge. This allows the flavors to further develop in fridge and frees up the slowcooker for the Dal. To reheat the sauce, add 2 cups of sauce p...

Finally back to the food blog!  It's been a very busy few months with renovations and prepping for the new season of guests.  We've had a great couple of weeks with our guests and lot's of new recipes have been tried out and lots more on the horizon. Here are the recipes from last night supper: Cilantro Thai Grilled Chicken (serves 4) 2 garlic cloves, coarsely chopped 1/2 cup cilantro  2 tablespoons of soy sauce 1 tablespoon toasted sesame oil Juice of 1 lime Place all the ingredients above in a food processor and process until smooth. 4 boneless skinless chicken breasts Pour marinade over chicken breast and let flavors sink in for 15 minutes to 3 hours in the refrigerator. Prepare your grill or broiler. Cook until temperature registers 165F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up. Asian Noodle Salad with Peanut Lime Dressing  (this feeds ...