TABLE TALES. Richard Alther

TABLE TALES

This shuts up even our typically talkative guests. In stupefaction. In amazement. In shock. Whatever. All are lost for words except Carl exchanging prattle with Doris as if there has been no moon landing right here in our sequestered outback.

“It’s impossible to run out of recipes for breast of chicken,” says Nancy with a straight face. Before the table can crack up, Rich, bless his heart, abruptly and noisily stands to refill water goblets, slides to Doris and whispers into one ear of her need for adjustment.

Much to the credit of our good-hearted friends, the table erupts in resumed banter as Doris deftly does her business as if no one has noticed a thing.

MENU 3

ALMOST INDIAN CHICKEN TIKKA MASALA

Appetizers

Mushroom Duxelles in Pastry Shells

Anchovy Bread Sticks

First Course

Broccoli/Ricotta Terrine – with Basil Vinaigrette Sauce

Main Course

Chicken in Cardamom Yogurt (Tikka Masala)

Red Pepper and Shallot Curry Compote

Basmati Rice

Dessert

Soaked Coconut Layer Cake

PLANNING CHART

Mushroom Duxelles	2 days ahead; warmed on the day; or frozen days ahead
Anchovy Bread Sticks	2–3 days ahead
Broccoli/Ricotta Terrine and Sauce	2 days ahead
Chicken Tikka Masala	the day before(or refrigerated for 2–3 days and warmed)
Curry Compote	3 days before
Rice	that morning
Cake	day before, or frozen the week before

Broccoli-Ricotta Terrine

FOR 8

2 large heads broccoli

8 ounces ricotta

3 ounces egg beaters – or 2 eggs

1 tablespoon flour

salt, to taste

non-stick cooking oil spray

basil leaves – ½ cup

2 garlic cloves

1 ounce rice vinegar

4 ounces olive oil

diced pimentos for garnish

After trimming and washing broccoli, cutting it into medium size pieces, steam or boil until crisp tender. (I prefer to steam vegetables because fewer nutrients are lost in the boiling water.) Plunge the broccoli in ice water to cool and set the green color.

Place broccoli, ricotta, egg, flour and salt in food processor and puree until smooth. Spray the inside of 3-4 oz. ovenproof terrine molds (the simple glass variety available everywhere work well). Divide the broccoli mixture among the terrine molds. Place molds in baking pan large enough to hold all molds and add to the pan hot water half way up the sides of the molds. Bake in a 375° oven for 30 minutes, or until set. (The mixture may puff during the baking, but will settle while it is cooling.) Remove from oven and allow to cool completely. At this point you can remove the cups from the water and cover each with plastic wrap and refrigerate until ready to use. This can be done hours ahead, or even 2 days ahead. To rewarm, simply remove the plastic wrap and place molds back in the baking dish with enough water to come up the sides half way. Cover pan with tin foil and bring to a simmer for about 5 minutes. They can stay warm this way until ready to unmold.

BASIL VINAIGRETTE SAUCE

In a food processor puree the basil leaves, and garlic, with the rice vinegar, olive oil and a little salt. The color should be richly green. If you wish a greener sauce you can add more basil, or even some parsley. This sauce can be stored in an air tight container in the refrigerator for 3 or 4 days.

To Serve

On individual serving plates pour a circle of the basil sauce. Unmold the broccoli terrines by turning upside down on top of the sauce and lifting off the molds. (If, by chance, the terrine has stuck to the mold try running a sharp knife around the edge of the terrine before placing on top of the sauce.) Garnish the terrines with a few pieces of diced pimento, if desired. (I think the red color adds considerably to the presentation.)

Chicken in CardamomYogurt

Chicken in Cardamom Yogurt (Tikka Masala)

FOR 8

2 cups yogurt (whole milk – but not Greek style)

2 cups canned tomato puree

4 tablespoons ground cumin

3 tablespoons ground coriander

5 teaspoons paprika

1 tablespoon celery seeds

1 teaspoon cayenne pepper

2 teaspoons salt (or to taste)

½ teaspoons ground ginger

2 teaspoons ground cardamom

12 whole cloves

6 large garlic cloves, peeled and finely chopped

8 boneless, skinned chicken breast halves (any fat removed)

additional green scallions, chopped for garnish

TIME SAVER

To make your serving easier this chicken can be prepared up to this point, the day ahead, cooled, refrigerated, and then rewarmed before serving.

NOTE: If preparing the sauce separately from the chicken, you may place all the ingredients in a sauce pan, bring to a low boil, and simmer for about 15 minutes. This sauce can then be cooled, and stored in the refrigerator for up to several days.

This sauce can be used with chicken (or fish) in several ways. It is not “officially” a Tikka Masala, but I feel it is so close in flavor, if not somewhat richer, that I usually tell my guests that it is a Tikka Masala.

The easiest preparation, as will be presented below, is to simply assemble the ingredients for the sauce and then add whole chicken breasts, and bake together. For variety I cut skinned, boned chicken breasts into ½ inch cubes and sauté in olive oil until cooked through, then adding them to the cooked sauce. This version works well if you are having a buffet and allowing guests to serve themselves.

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