Southern-Style Pork Vindaloo and Green Bean Verakka with Cardamom Cornbread from “My Two Souths” by Asha Gomez - one of our few repeat recipes and a successful example of fusion cuisine. Pork vindaloo made pork shoulder, paprika, mustard seeds, tomato paste, white wine vinegar, sugar, red onions and red pepper flakes. Green bean verakka quickly made in the wok with green beans, thyme, mustard and cumin seeds. Everything served over cardamom cornbread made with cornmeal, cardamom, butter, black pepper, sugar, baking soda, eggs and buttermilk
5 Likes
Farfalle with Ham, Mushrooms, and Peas in Creamy Fontina Sauce from “Pasta Veloce” by Frances Mayes - three pots working in parallel. First pot to cook the pasta and thawing the peas when draining the pasta. The second pot/pan to sauté shallots, mushrooms and ham and finish with some lemon juice. And the third pot to make the cheese sauce by quickly cooking milk, heavy cream, nutmeg, cayenne pepper, cornstarch and off heat shredded fontina. All three pots get mixed together with some additional parmesan cheese.
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A riff on an old Food and Wine recipe. Chilled Buckwheat noodles with Tangerine, Cucumber and Avocado
7 Likes
Berbere Spiced Chicken, Carrots, and Chickpeas from “Ottolenghi Test Kitchen” by Ottolenghi - carrots, bone-in, skin-on chicken thighs and chickpeas are mixed with berbere paste (made by pureeing onions, garlic, berbere, cilantro stems, tomato paste, apple cider vinegar, honey and olive oil), and diluted orange juice. Baked in the oven and afterwards topped with a “salsa” made with orange, cilantro, apple cider vinegar and olive oil
4 Likes
Pork with Ginger, Green Onion, and Eggplant from “Simple” by Ottolenghi - ground pork, plenty of green onions, garlic, ginger, jalapeño are pan-fried and combined with a sauce made with mirin, dark soy sauce, kecap manis, toasted sesame oil and rice vinegar. Steamed diced eggplants were added and finished with cilantro, roasted peanuts and toasted sesame seeds. Served over rice
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fried rockfish, I dredged it in cornstarch tonight.
scallops
scalloped potatoes with cream, gruyere and nutmeg
cowboy beans
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Baked Zucchini and Arugula Frittata with Feta and Oregano from “Mastering Spice” by Lior Servarz - not surprisingly this book is about spice blends and their use in cooking. The spice blend for the frittata was made from cumin seeds, coriander seeds, dried garlic, aleppo pepper and oregano. Frittata is made by sautéing onions, zucchini and arugula before adding feta and an egg-cream mixture. Finished in the oven.
4 Likes
Love this.
2 Likes