You must be wondering that what the heck happened to me? I was wondering the same! I mean first our family was traveling to California for this tiny get together with friends and with us we brought some painful bug. All three of us were down with cold and A got flu too. Well, somehow when our health came back on track and I thought of connecting again with my blog and with you wonderful readers I realized that I’m having such a terrible writers block! I mean I try to just talk to you here just as I would talk to my friends sitting on a couch sipping a cup of tea but I still need some words right? And for a blog post one also needs some good food which I was not really cooking for the past one week. So to cure both my writers block and my cooking block I went to a (infact two) lovely people who are both great chefs and writers too and have just released a book. The Comforts Of Apples!
Well, I’m talking about Philip and Lauren. A GORGEOUS chef and writer duo who happen to be real life parteners too. How cool is that? The lovely world of social media brought me in touch with Phil and Lauren who are just really great people to say the least. One day on twitter I was chatting with Lauren and she told me about this new book which they were going to launch soon and I showed my excitement and told her how much I was looking forward to seeing it. And the next thing I know her publisher calls me to ask for my address as she wanted to send me a copy of her new book! I was so amazed and touched by her graciousness.
So very soon I receive this gorgeous book in my mail and I loved the book the very moment I saw it! The book is named “The Comfort Of Apples – Modern Recipes For An Old-Fashioned Favorite”. I found it so creative of them to create such great recipes all involving apples. I mean who doesn’t like apples and I am sure I am not the only one with an occasional challenge of what to do with a ton of apples sitting in my kitchen.
When you think of apples the first thing that comes to mind is something sweet. I was amazed to see diverse range of recipes created simply around apples. The book reinforces the best part about food – you can do so much and come up with delicious surprises! I want to congratulate Lauren and Phil on this great book which I know is doing really well and if you like anything apple then this book is an answer to all your cravings!
Don’t worry this is not the end! There’s food involved in this post too! I liked and have tried several recipes from this book but something that I really loved and I thought was interesting was the recipe for Tandoori Quesadillas. Indian and Mexian flavors brought in together in a great way with the help of apple juice with the biggest surprise being Apple Chutney. It was amazing how it helped marry all the flavors together.
So I thought that this all-time favorite Mexican recipe loaded with Indian flavors all combined together with a punch of The Comfort Of Apples would be perfect to be presented on Indian Simmer! I hope know you’ll like it.
4 pounds chicken legs (6-7 legs), seperated into thighs and drumsticks, skinned
4 cups apple juice
Juice of 2 lemons
1 teaspoon coriander seed
1 teaspoon cumin seed
2 cloves garlic, chopped
1 small onion, chopped
2-inch piece ginger, peeled and chopped
1 cup greek yogurt
1 tablespoon tandoori food coloring (optional)
1 tablespoon salt
1/8 teaspoon fresh black pepper
8 ounces goat cheese, softened
1/2 cup minced cilantro
8 large flour tortillas
1 cup toasted coconut
In a large bowl , combine the chicken, apple juice, and lemon juice. Cover and refrigerate for 1 hr.
Toast the spices in a small saucepan over low heat until fragrant. Use a spice grinder or mortar and pestle to coarsely grind the spices.
In a food processor or blender, puree the spices, garlic, onion, ginger, yogurt, food coloring, 1/2 tsp of the salt, and the pepper until smooth.
Drain the juices from the chicken, and toss the chicken with the yogurt – spice mix to coat. Refrigerate at least 6 hours, or overnight.
Preheat oven to 400 deg. F. Lift the chicken pieces out of the yogurt marinade, shaking off any excess. Place the chicken on a foil-lined tray, season with remaining salt, and bake for 25 to 30 mins. When cool enough to handle, shred the meat into a bowl along with any juices from the tray. Fold in the goat cheese and cilantro.
Lower the oven temperature to 200deg. F. Place one tortilla in a large pan over medium heat. Scatter 1 cup chicken evenly over the tortilla leaving a 1/2 inch border on all sides. Top with a layer of chutney, sprinkle generously with the coconut, and cover with another tortilla. Pressing lightly with spatula, cook until browned on the other side. Turn onto a tray and keep warm in the oven. Repeat with the remaining tortillas. Cut each quesadilla into quarters and serve.
“Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans.”
We love your recipes, especially when its on Tandoori.
These are so delicious.
I have always looked at your blog for the various pictures and the way you write.Just Love it!
You have shared some nice information about Tandoori Quesadillas in this post.
The points you mentioned are genuine and perfect.
The content completely describes about the topic you wanted to portray with us.
Thanks for sharing such valuable post.
I would talk to my friends sitting on a couch sipping a cup of tea but I still need some words right? And for a blog post one also needs some good food which I was not really cooking for the past one week. Cheap Viagra
What lovely photography.
As good as this book is, your photography adds equally as much magical taste to the experience, and I am sure those lucky to eat at your table must be leaving with very memorable moments to savor.
WOW! Keep up your wonderful postings and photography and musings.
mazedaar- aala tareen!. x shayma
Yummy!!!! Wow…what an amazing combination of flavors. Thanks for sharing!
I love sweet and savory and spicy so this is fantastic! The book looks great too.
Good to have you back! 🙂 And what a great-looking book & recipe. That apple chutney sounds divine, I must say.
glad to see you back and with one awesome recipe. This would make a perfect lunch!
First let me say your pictures are beautiful!!
These quesadillas sounds amazing… thick and full of flavor!
Hope you feel better. And ope the writers block is gone soon. 🙂
Hi Prerna….first of all let me congratulate you since i find you so much grown & groomed in terms of your cooking as well as writing with every new post of yours…& before i forget to mention…your photography as well :). Being a vegetarian, i am not the best person to comment on your above recipe but i am sure it must be lovely just like your other ones…the above comments prove so.
I am writing just to wish you good luck to continue doing the good work & stick to this platform that helps you express so well.
Wonderful quesadils. Love the explanation and the book.
Looks delicious! My Masala came in the mail today – thank you thank you! Can’t wait to use it.
such a nice quesadilas! I know that the Korean use nasi pear juice to marinade their beef, but hey, apple juice and chicken – i would try that!
Thanks everyone! I sure will try and share the recipe for apple chutney soon.
btw, do you have the recipe for that apple chutney?
Indian mexican blend…you got two of my fa cuisines in one. What an awesome combination. Like the idea of adding apple chutney. Pics look terrific!
Indian and Mexican flavors are my two favorites! So… Tandoori Quesadillas must be good. I will be trying this recipe for sure.
As for your pictures, I love how you teased us, just a little, with the book not quite in focus, leaving us with the desire to learn more about it. Beautiful apple photos with clear photo of book really touched me. How nice that the authors sent you a copy and Thank you for sharing with us, your readers.
Hope you and yours are all feeling much better.
This looks amazing! Awesome photos!
@Ann – Yes thrs a recipe for apple chutney in the book.
very interesting, I would have never seen apples factoring into such a spicy and indian/mexican dish. Looks lovely. BTW – is the apple chutney recipe also in that book?
wow these rock and amazing snaps
Thanks SO much everyone! I’m glad you liked the recipe and photos. I enjoyed making them 🙂
Your food photography is absolutely amazing!
Fabulous and yummy quesadillas,love the flavours.
What an incredible idea! Looks like a great book!
I will have to check out the book! Wonderful recipe, I will try it soon! 🙂
my! they are definitely fantastic. The book looks great too..such a creative idea!
Nice one Prerna. I will surely try it.
BTW I tried the egg curry recipe on your blog.
Loved it !
Awesome pictures and yummy quesadillas… too good pictures Prerna.
wowwwww.. they look fantastic 🙂 I love the photos and the book sounds very interesting 🙂
I love mexican food..The pictures speak for the quesadillas prerna!!
Green apple clicks are too gud…..quesadillas looks very tempting 🙂
This looks great Prerna. I often make this kind of cross between Indian and Mexican but never tried adding apple chutney. Or marinating the chicken in apple juice. Sure sounds interesting!
i love nythin mexican…quesadillas are welcome nytime:)
An interesting book! I love apples. Those quesadillas look delicious.
Lovely Clicks and an awesome recipe !! All in all a terrific combo 🙂
Love the first pic. Apple chutney and the tandoori quesadillas look so appetizing!
Great shots again prerna. The quesadillas have come alive 🙂
I must point my mom in the direction of your blog so she can make amazingness for me!