Nik Sharma’s Aloo Gobi / Potato Cauliflower
I would make this recipe again. I usually wing Aloo Gobi..This time I was more careful measuring the various spices.
5 Likes
Chicken Salad with Tomatoes, Black Beans & Cilantro - bone-in, skin-on chicken breasts are poached with onions, garlic and cilantro stems, Once cooled down, they get deboned and diced. Mixed with diced onions, heirloom tomatoes, black beans, butter lettuce and cilantro. Vinaigrette is made with olive oil, lime juice, jalapeno and garlic
2 Likes
Spam, Kimchi, and Cabbage Stir-Fry from “Korean American” by Eric Kim - simple but tasty stir-fry of spam, kimchi, green cabbage and red onions with gochugaru, soy sauce and sugar. Served over rice
2 Likes
Campanelle with Bacon, Peas, Ricotta, and Mint from “Pure Simple Cooking” by Diana Henry - bacon is sautéed before adding peas, campanelle pasta, mint, plenty of ricotta salata and olive oil. Finished with some parmesan
3 Likes
Spicy Pork Noodles with Ginger and Baby Bok Choy from “Dinner” by Melissa Clark - ground pork is sautéed and spiced with soy sauce and rice vinegar. First baby bok choy stems are sautéed with scallions, ginger, garlic and jalapeño before the leaves and the ground pork are added. Cooked rice noodles are added with more soy sauce and rice vinegar. Finished with toasted sesame seeds, toasted sesame oil, cilantro and chinkiang vinegar
2 Likes
Onion-Pie with Marinated Red Cabbage from an essen & trinken magazine recipe - dough is made with spelt flour, dry yeast, butter and sugar. Filling is sautéed onions, bacon, parsley, oregano and caraway seeds topped with a mixture of eggs, sour cream, milk and heavy cream. Baked on the oven for an hour.
Red cabbage is hand squeezed for some time with salt and sugar to soften, before mixed with orange zest, juice and slices, red currant jam, parsley and olive oil and marinated for two hours
1 Like
Seems like that would make the guanciale less crunchy or not crunchy at all?
The small amount of water is just there to heat up the guanciale but evaporates and the guanciale stays crispy
Nice. I’m not sure of the physics there, seems like pork in its own fat gets even hotter.
Celeriac and Lentils with Hazelnut and Mint from “Plenty” by Ottolenghi - puy lentils are cooked with bay leaves and thyme, drained and while still hot mixed with a vinaigrette made from olive oil, walnut oil and red wine vinegar. Diced celeriac is simmered in water until tender and mixed with the cooked lentils. Finished with oven-roasted chopped hazelnuts, mint and more walnut oil
4 Likes
Orange-Olive Risotto with Prosciutto-Wrapped Pork Tenderloin from a German cooking magazine - risotto was made with arborio rice, shallots, garlic, thyme and olives in a chicken broth, orange juice and olive “water” mixture and finished with parmesan . Pork tenderloin was wrapped in prosciutto, pan seared and finished in the oven
2 Likes