Monday, March 30, 2009

Balsamic Fried Eggs

These are a little more exciting than plain old fried eggs with the richness of ghee and the tang of Balsamic, it's hard to go back to the original.

Simply use ghee in place of butter when frying your eggs. Once the whites have cooked through but the yolk is still raw and very yellow, add a splash of balsamic and place a lid over the pan momentarily. This will cause the white over the yolk to cook through. Remove lid and let the vinegar caramelize slightly before turning off the heat, removing from pan and devouring over your favorite toast!

Sweet Potato Curry

Ghee is a wonderful addition to the tail end of many recipes. Stirring it in to soups, stews, veggies etc. This curry, however is made with ghee and finished with it as well and it's delicious!

Sweet Potato Curry

1 medium size onion, yellow or white, chopped
1 clove garlic, peeled and finely chopped
1 tsp turmeric
1/2 tsp cumin
1/4 coriander
1/4 tsp garam masala
1 tsp salt
2-4 whole peppercorns
2 tbsp ghee + more to finish
1 tbsp coconut oil
2 medium sweet potatoes, peeled and chopped into 1" pieces
1 cup split mung dal (this is my favorite variety of dal but others will work as well)
cilantro for garnish

Begin by melting the 2 tbsp. ghee and 1 tbsp coconut oil in a heavy bottomed sauce pan. Add the onion and reduce heat slightly. Cook until translucent and softened, they can be slightly brown on the edges but you don't want them to get crisp. Add the garlic and spices and let cook for another few minutes until most of the ghee and coconut oil has been absorbed. Add the dal, stirring to coat in the onion/ghee mixture. Let toast for 2 minutes, stirring frequently so the dal doesn't burn. Add 4 cups water and bring to a boil. Once boiling add the sweet potatoes and salt then reduce heat and cover, stirring occasionally. Let cook for about 30 min or until the sweet potatoes begin to fall apart and the dal is fully cooked. You may need to add more water as you go depending on how your stove cooks, you want it to be the consistency of a thick stew. Once finished stir in a bit more ghee and serve over basmati or brown rice with chopped cilantro on top. It's also lovely served with many kinds of flat bread (ie naan, lavash, whole wheat tortillas). Enjoy!

Monday, March 23, 2009

Oatmeal & Ghee

Stirring Ghee into oatmeal is one of my very favorite applications...My infant daughter also really enjoys it, so we have been having a lot of mother-daughter mornings lately, savoring our warm porridge as the sun starts to rise and makes its way through the doors in the kitchen...

My Favorite Ghee Oatmeal
Serves 2

1/2 cup rolled oats
1/2 cup steel cut oats
3 cups water
Ghee to your taste
unsweetened coconut flakes
sprinkle of cinnamon
drizzle of maple syrup
handful of raisins
sliced almonds or chopped walnuts
sliced bananas and anything else you might fancy as a topping.

Bring the oats and water to a boil on medium high heat, then reduce heat, cover and simmer until oats have turned to mush. Check often and stir occasionally to avoid having it boil over. When desired consistency has been reached, remove from heat, stir in Ghee and add toppings...Enjoy one delicious bite at a time!

Monday, March 16, 2009

A Few Basics

These are just a few snippets to get your interest, I will keep the facts coming...

-Ghee is made from butter that is boiled to remove all the moisture and lactose.
In the case of Ancient Organics it's butter from the Straus Creamery which is a premium product for all of you who haven't tried it.

-Ghee can be kept at room temperature and has a virtually infinite shelf life. It is ideal to have it stored in a cool, dark place as you would olive oil. Make sure to use a clean utensil as any crumbs or debris left behind in the jar will mold if kept unrefrigerated. You can refrigerate it if you prefer but it will become more dense to scoop from the jar. If you are like us and you accidentally leave a crumb behind, you will go through it so fast there won't be any time for mold to even think about growing.

-Ghee has one of the highest flash points of any oil. This means that you can take it to a very high temperature without the substance turning into an indigestible transfat. This makes it ideal for sauteing, frying etc.

What about Olive Oil?

Keep in mind I am half Lebanese and my mother (grandmother and aunts) are all phenomenal cooks so I basically grew up drinking olive oil. Don't get me wrong I still love the stuff but it's more suited to dressing things with than cooking in. I have switched to cooking primarily in Ghee but also create many dishes where the content is steamed and then tossed in olive oil. You can also marry the two in a lovely relationship. Lightly saute your veggies in a little bit of ghee, then dress them with a small amount of olive oil after for flavor.

This morning I scrambled some farm fresh eggs in ghee and then spread a little bit more on my spelt toast...divine!

Friday, March 13, 2009

Ghee Waffles


Try these doused in real maple syrup for a delicious Saturday morning treat!

1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup buckwheat flour

1 tsp.baking soda
1/2 tsp. baking powder
1/4 tsp. sea salt
4 eggs, separated
1/4 cup ghee (room temperature)
2 cups milk (you can also use buttermilk for a richer batter)

ghee for greasing the grid of your iron

Preheat the waffle iron as per the manufacturer's instructions.
In a large bowl combine the flours, baking soda, baking powder and salt.
In another bowl, using a whisk or an electric mixture beat the egg yolks, ghee and milk until foamy.
In a small bowl beat the egg whites with an electric mixer until stiff peaks form.
Pour the milk mixture into the dry ingredients, stirring until just combined.
Using a spatula, fold the egg whites in gently until no white streaks can be seen.

Brush the waffle iron with ghee and pour about a cup of batter for each waffle.
Close the iron and bake according to instructions.
Remove, drench in maple syrup that has been warmed with a dollop of ghee and ENJOY!