The Four

Chicken Tikka Masala, Ballard Designs pitcher, Pecan Pie Upside Down Cake, Balega Hidden comfort socks

The sun will rise, but just look at that sunset

Hi Everyone,

I’m so glad you're here. In this free edition of The Four (always available mid-month to both paid and non-paid subscribers), I’m veering briefly from my usual food-focused writing to acknowledge the topic on many minds right now: the recent election. While I try to stay in the realm of recipes, things I love, and kitchen life, this newsletter reflects my journey, from what I cook to the broader life questions I’m facing.

This past week has been hard, and like many, I’m feeling unsettled—especially as I think about the risks facing women and marginalized communities. It’s painful to know that many people are feeling unheard, unprotected, and vulnerable in the wake of these results. I’ve had deep conversations with family, offering support as we prepare for what may be a difficult period ahead. I don’t have answers, but I’m choosing to share positivity, hope and cooking, and to work against fear and division. That, I believe, is where change starts.

So, I’m focusing on what I can control. The TV is off unless I’m watching pure escapism (think Real Housewives of NYC), GBBS, or football. The house needs a good clean prior to everyone arriving for Thanksgiving (ugh, that’s last on the list). I need to work on some side dish recipes for the coming holidays, and bake, bake, bake. Holding to my early morning gym routine five days a week feels good. Taking an evening walk with my husband and the dogs is a welcome respite. A little retail therapy may be in order as well; seems frivolous but Christmas is coming and Black Fridays come earlier and earlier. As for comfort food, Chicken Tikka Masala is always welcome, and the recipe is below. We have a new Ballard Design store in Solana Beach and I picked up the perfect pitcher there. I don’t love pecan pie, but I do love pecan pie cake, so I’ll provide a recipe for that. Lastly on The Four today, my favorite socks. Exciting, I know. 

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Supreme comfort in a bowl, Chicken Tikka Masala

1. Chicken Tikka Masala

This is one of my family’s favorite recipes. We serve it with rice and naan for a delicious, hearty meal. I was recovering from a double mastectomy following a breast cancer diagnosis 14 years ago the first time I had homemade Chicken Tikka Masala. Kind neighbors brought some over for dinner. I asked for the recipe and it was from Cooks Illustrated. In the years since, I’ve changed a few things, most notably batching the paste. The most onerous part of this recipe is making the masala paste so I make a lot and freeze it in ¼ cup portions. That way I can make this dish quickly on busy weeknights. If your masala paste is frozen, defrost prior to using. Serves 4-6.

Equipment Needed

• Food processor

• Ginger grater

• Dutch Oven

Masala Paste

• 2 medium yellow onions, rough chopped

• 4 cloves garlic

• 2 T fresh ginger, grated or minced

• 2 T garam masala

• 1 T cumin

• 1 T turmeric

• 2 t paprika

• 2 t kosher salt

• 2 t ground coriander

• ⅛ t cayenne or more to taste

• ½ a chopped serrano or jalapeno pepper, seeds and stems removed (optional)

• Handful of cilantro stems

Place all ingredients in a food processor and pulse until smooth. Reserve a heaping ¼ cup for the recipe and freeze the rest in ¼ cup portions for the next time.

Chicken

• 1 c whole milk yogurt (I prefer Greek for the thickness)

• 2 lbs boneless skinless chicken breasts 

• Salt and pepper

• 2 T ghee (or coconut oil or olive oil)

• ¼ c tomato paste

• 1 28 oz can whole or crushed tomatoes

• ¼ water or white wine

• ¾ c heavy cream, or coconut milk

• 3 T cilantro leaves for garnish

Add 2 tablespoons of masala paste to yogurt and stir to combine. Place the chicken breasts in a dish, season with salt and pepper, then bathe in the yogurt mixture. Marinate refrigerated for 30 minutes up to 2-3 hours while you make the sauce. I’ve also marinated them as long as overnight.

Heat the ghee in a Dutch oven or large saucepan and add the remaining masala paste. Sauté on medium heat for a minute until fragrant then add the tomato paste and cook for a few minutes until paste has darkened. Add the tomatoes and water. If using whole tomatoes, break them up with your spatula. Simmer sauce for 5 minutes, then add heavy cream. Warm through, and taste for seasoning.

Preheat broiler (or grill). Remove chicken from marinade allowing a thick coating of yogurt mixture to cling to chicken pieces. Broil or grill until chicken is cooked through (165 F degrees on an instant-read thermometer). Cut chicken pieces into large chunks and slide into sauce. Top with cilantro and serve over rice with naan.

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This is so elegant and lovely, perfect for a holiday table

2. Ballard Designs Pitcher

I found this at Ballard and could not resist. It’s very large which I like so it doesn’t need refilling constantly. I love the beaded bronze and the carafe part is removable for easy cleaning. It will look great on my holiday tables.

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Pecan Pie Upside Down Cake. No pie crust but all the deliciousness of those caramelized pecans

3. Pecan Pie Upside Down Cake

We are not a pecan pie family. It’s a dessert that’s rarely graced our Thanksgiving table. But this cake is something altogether different. Loosely based on the pineapple upside down cakes of my youth, when the cake is inverted, the pecan caramel is the star of the show. I generally don't like using corn syrup, but in this case, it makes the caramel pliable and almost foolproof. Be sure to grease the parchment well and don’t let the finished cake sit longer than 10 minutes before inverting.

Equipment needed

• 9” cake pan

• Small offset

• Parchment sheets

Pecans

• ¾ c (165g) brown sugar

• 5T unsalted butter

• 2 T light corn syrup

• ¼ t kosher salt

• 1 ¼ c chopped pecans

• 1 t vanilla bean paste or extract

Cake

• 2 c (255g) all-purpose flour

• ¼ t kosher salt

• ½ t baking powder

• ¼ t baking powder

• ½ t ground cinnamon

• ¼ t ground nutmeg

• 1 c (226g) unsalted butter, room temperature

• 1 ¼ c (250g) granulated sugar

• 3 eggs, room temperature

• 1 t vanilla bean paste or extract

• ½ c full fat yogurt or whole milk

• ¼ c (25g) chopped pecans (optional)

• Vanilla ice cream or whipped cream for serving

Preheat oven to 350 degrees. Grease a 9” cake pan and place parchment in the bottom of the pan and up the sides as best you can. You can cut a 12” circle, or just fit in the rectangular piece. Grease the parchment.

To prepare the pecans, in a heavy medium saucepan, combine the sugar, butter, corn syrup, and salt. Cook over medium high heat until the butter and sugar have melted, about 3 minutes. Remove from the heat and stir in the pecans and vanilla. Pour the pecan caramel into the bottom of your prepared pan.

Whisk together the flour, salt, baking powder, baking soda, cinnamon, and nutmeg in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. Add in the vanilla and beat to combine. Add the dry ingredients in two additions, alternating with the yogurt. Stir in chopped pecans. Mix until just combined, don’t over mix. Dollop batter over pecans and smooth with an offset spatula. Bake for 40-45 minutes, until cake is golden and a cake tester inserted into the middle comes out with only a few crumbs attached. Remove the pan from the oven and allow to cool 10 minutes. Run a small knife around the outside of the cake pan. Place a large serving platter over the pan and carefully invert over the platter. Replace any pecans that have become dislodged. Serve warm with vanilla ice cream or whipped cream.

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My favorite sock for tennis, pickleball, and the gym

4. Balega Hidden Comfort socks

I am on my feet most of the day, and I think I’ve tried every sock out there, from Feetures to Bombas and back again. I always come back to Balegas. They are truly the most comfortable, cushiony, most stay-putable sock out there. They are a little pricey, but I only buy about 3 pairs every other year, then retire my oldest, stretched out pairs. I play a lot of tennis and I’ve had bouts of plantar fasciitis and foot/ankle problems related to a past injury. These socks, with their thin layer of hidden padding in the sole, have made such a difference for me. There are probably cuter socks out there, but none as perfect as my Balegas. 

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Hope you enjoyed reading along. Happy cooking, have a great Wednesday, and see you next week.

Thanks for taking the time to read this missive. If you liked it, share it. If you want to follow me on @chouquettekitchen I’d love it. Any products mentioned are chosen by me and some may be affiliate links. I’m glad you’re here and appreciate your support.