Local Chefs Dish On Their Favorite Recipes
Inspired chefs share Winning recipes for oysters, birds, veggies, sides, and cakes, so you can impress your own friends and family.
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Photo by Andria Lo
Brussels Sprouts With Curry Leaf Ginger Butter
Chef: Preeti Mistry
Restaurants: Juhu Beach Club in Oakland (which will close soon) and Navi Kitchen in Emeryville
Cookbook: The Juhu Beach Club Cookbook
Why it’s perfect for entertaining: “It’s a dish you can pretty much make ahead. Blanch the Brussels sprouts lightly, and blanch the potatoes; make the butter and pesto. Then, you just throw everything together at the end. It’s not a dish you have to bake in the oven for hours. You sauté it for 20 minutes before dinner starts, then put it on the table."
Brussels Sprouts with Curry Leaf Ginger Butter
(Makes 6 servings)
3 pounds Brussels sprouts
1 medium garnet yam
1 medium sweet potato
1 medium purple potato
¼ cup neutral oil
2 tablespoons Chaat Masala (recipe follows)
3 tablespoons Ginger Curry Leaf Butter (recipe follows)
2 tablespoons salt
½ cup Fenugreek Pesto (recipe follows)
3 sprigs fresh mint
Trim the ends off the Brussels sprouts and quarter them. Peel all three potatoes and cut them into a 1-inch dice. Place the potatoes in a medium saucepan with cold water and a pinch of salt and bring to a boil. Cook for 7 minutes. Drain the potatoes in a colander and let them cool. In a large sauté pan, heat the oil on high, until it is just about smoking, and then add the Brussels sprouts. Coat the vegetables and continue to cook them for about 10 minutes—stirring every so often—until they are cooked. Add the potatoes and stir to combine. Season with the chaat masala, ginger curry leaf butter, and salt. Stir to fully mix all elements. The butter will melt and begin to brown the edges of the vegetables. Spread 1 tablespoon of Fenugreek Pesto on each plate, top with the sautéed vegetables, and garnish with the mint.
Ginger Curry Leaf Butter
(Makes 2 cups)
2 cups unsalted butter
2 teaspoons ginger, minced
20 fresh curry leaves
In a small saucepan, heat the butter, ginger, and curry leaves on medium heat. When the butter is fully dissolved, lower the heat and cover the saucepan to infuse the flavors. This butter can be used in either liquid form or cooled in the refrigerator for at least two hours, so it forms a solid that can be cut and added to a sauté pan. Keeps in the refrigerator for two weeks.
Sloppy P Masala
(Makes 2 cups)
¾ cup coriander seeds
⅓ cup cumin seeds
1 tablespoon fennel seeds
½ teaspoon green cardamom pods
1 tablespoon fenugreek seeds
½ teaspoon cloves
⅓ cup black peppercorns
1½ tablespoons Indian red chili powder
1½ tablespoons amchoor (dried mango powder)
1 tablespoon black salt
Preheat the oven to 350° F. Place the whole spices onto a sheet pan. Put the pan in the oven for 5 to 7 minutes until the spices begin to smoke slightly and turn a little brown. Remove the spices from the oven and set them aside to cool. Place the powdered spices in a bowl. When the whole spices are fully cooled, grind them in batches. Mix them well with the powdered spices and keep in an airtight container for up to 4 weeks.
(Makes 1 cup)
¾ cup Sloppy P Masala (see recipe)
¼ cup Indian red chili powder
Mix well with ground spices and keep in an airtight container for up to 4 weeks.
(Makes 2 cups)
¼ cup garlic, minced
¼ cup pistachios, roughly chopped
½ cup white wine vinegar
1 tablespoon salt
1 bunch fresh fenugreek leaves
1 cup neutral oil
In a blender, combine the garlic, pistachios, vinegar, and salt, and purée until the mixture is thick and creamy. Add the fenugreek leaves, pushing them down to submerge them as much as possible in the liquid. Run the blender again to purée the leaves into the mixture. With the blender running, slowly pour in the oil in a steady stream. The sauce should thicken and emulsify.