This week on Good Food it’s all about Thanksgiving. Tune in with us on Saturday at 11am for tips and inspiration for your own Thanksgiving feast, like these Indian inspired recipes from Kajsa Alger, executive chef at Susan Feniger’s Street.
Check out Kajsa’s recipes for Creamed Corn with Coconut and Pandan and Indian Spiced Creamed Spinach, after the jump.
Creamed Corn with Coconut and Pandan
Recipes makes 6 cups
(For the Creamed Corn)
1 bunch pandan leaves (8 leaves) ***
1 cup heavy cream
1 cup coconut milk, shaken
1 white onion, diced
2 Tbl canola oil
6 ears corn (6 cups)
1 tsp kosher salt
1 1/2 cups unsweetened flake coconut
***1/4 cup grated fresh ginger can be used in place of pandan leaves
(For the Puffed Corn Topping)
2 oz butter
1/4 cup palm sugar
1/2 tsp kosher salt
1/4 tsp cayenne
3 cups puffed yellow corn (or popcorn if puffed corn is not available)
(For Creamed Corn)
Grate 1/4 cup fresh ginger and add to a small saucepot with the cream and coconut milk. Heat on medium-high until the mixture comes to a boil. Reduce heat and simmer for 15–20 minutes. Turn off heat and let the mixture cool. Set this cream mixture aside.
Meanwhile, sauté the onion and oil on medium-high heat until the onions are transparent (approximately 2–3 minutes). Add ears of corn and 1 tsp. salt. Cook another few minutes. Turn down the heat slightly, add the cream mixture and simmer for 10–15 minutes until the cream has thickened somewhat. Remove from heat. Place in bowl and serve with Puffed Corn Topping.
(For Puffed Corn Topping)
In a sauté pan over medium-low heat, melt butter until frothy. Add the sugar, salt and cayenne. Add the puffed yellow corn and coconut at the same time and cook until the coconut is golden brown.
Indian Spiced Creamed Spinach
Recipe makes 4 cups
2 oz clarified butter
2 1/2 cups white onion, diced
1 tsp garlic, minced
1 1/2 Tbl ginger, minced
1 1/4 Tbl toasted ground cumin
1 each serrano chile, chopped (with seeds)
2 cups fresh tomatoes, chopped (approx 3 tomatoes)
1 lb. spinach, cleaned and chopped
4 oz fennel fronds, cleaned and chopped
3/4 cup heavy cream
1 tsp kosher salt
In a large sauté pan or shallow pot, add the butter and onion. Cook over medium heat until the onion starts to caramelize and turn a golden brown color.
Add the garlic, ginger, cumin and chile pepper and cook another minute or so more. Then add the tomato and cook until it cooks completely and is mushy with no liquid left.
Add the spinach and fennel fronds and cook just to wilt. Reduce the heat to medium-low and add the cream and salt. Cook down until the cream is thick.
Remove from heat and place in a shallow pan to cool. Reheat on the stovetop and serve warm.
Note: If you like you can finish this dish with golden seared cubes of homemade paneer cheese, which can also be purchased at Indian specialty markets.