Super creamy, roasted garlic mashed potatoes, with brilliant ribbons of basil pesto make for an extraordinary side dish. Careful… they just might steal the show! I think one of the best aromas to come from the kitchen is roasting garlic. Who out there agrees with me? Roasting garlic creates a soft and caramelized delight that’s […]
Chef Patrick O’Connell describes it as, ‘liquid autumn’. Rich, mildly sweet, and silky smooth – this Apple Rutabaga Soup is one of the tastiest soups I’ve ever had! When I was living in DC, I had the fortunate pleasure of dinning at The Inn at Little Washington. The interior design of the Inn is truly […]
Kung Pao Spaghetti alla Vodka – a Sichuan-style pasta with vodka sauce. You may be familiar with California Pizza Kitchen’s uber popular Kung Pao Spaghetti. Think of that spicy kung pao taste with a rich and creamy vodka sauce. It’s a dish that will have you going back for extra helpings!
Last week I posted a recipe for naan, an Indian leavened flatbread. So it only seemed appropriate to make an entrée to compliment the soft, pillowy bread I just made. Chicken Tikka Masala is guaranteed to be on the menu of every Indian restaurant, but is it Indian?
The history of this Anglo-Indian dish is long and varied, but through some research I’ve tried to condense things for you. In India, when agriculture first began to take hold, chickens were cultivated, prepared, and cooked in a tandoor (a large cylindrical clay oven). The small roasted pieces that we know as ‘tikka’ were actually born out of the paranoid behavior of emperor Babur, founder of the Mughal dynasty in South Asia almost 500 years ago. He was so concerned with choking on a chicken bone, that he ordered his chefs to remove all bones before being cooked in the tandoor.
Over time, chicken tikka came to be marinated in yogurt and spices. During British rule, aspects of Indian food, such as curry, became popular in British cuisine. However, it wasn’t until a large immigration movement in the 1950s from India to the UK, that Indian restaurants began sprouting up and chicken tikka made its way onto local plates.
I understand my father in-law makes an incredible schnitzel. I have yet to try it, but there’s a sincere adoration from the other members of the family who have tasted this delectable dish. (Perhaps I’ll get to try it the next time we come for a visit…*wink, wink, nudge, nudge*)
My husband grew up in Germany . In fact being a part of the U.S. military, his parents are still there. Each Christmas we fly into Frankfurt and almost immediately begin our drive to Italy for a week of skiing. We stop overnight in southern Germany, just before crossing into Austria and then finally into Italy. While we’re there, I make certain to order a pork schnitzel. Battered, tender pork, fried until golden-brown with a squeeze of lemon on top – to die for! Throw a good German beer in there, and I’m in heaven.
In some areas you may see schnitzel served with pommes frites (fries), however I prefer it to be served with spaetzle – little egg dumplings tossed with butter. This is most certainly not a low- calorie dish. But it’s good… damn good. And it’s worth it!
Roasted Kabocha Lasagna Rolls with a Sake Cream Sauce and Crispy Bacon Awhile back a reader contacted me asking for a Japanese-fusion lasagna recipe. I had considered making lasagna using Japanese eggplant, but with autumn in full swing, it seemed like the perfect opportunity to use kabocha. Also known as a Japanese pumpkin, it’s the
This Super Creamy Mulligatawny Soup is going to ROCK your world! It’s so rich, so creamy, so good, that I was literally spooning molten hot soup into my mouth before it even had time to cool down! I went back for 2nds, 3rds, and finally stopped when I felt like I was going to burst […]
A number of years ago, PBS aired the first season of The Mind of a Chef – an Anthony Bourdain production, featuring David Chang. As the title suggests, the show gives the viewer wonderful insight into the way a chef thinks, what their inspirations are, and what they’ve been working on. The show is fantastic and any time I […]
Panna Cotta is one of my favorite desserts. It’s incredibly creamy, it can be flavored with just about anything, and it only takes 10 minutes to make! What could be more awesome than that? I mean sure, you do have to plan ahead a bit with this dessert because you have to allow at least […]
Penne alla Vodka is a fantastic weeknight meal that can be on the table in about 20-25 minutes!
Penne alla Vodka was one of the first dishes I ever made well. When I was in college and first learning how to cook for myself, I made a lot of strange dishes, like spaghetti with cut up hot dogs. (I know it’s weird, try not to judge). Then I picked up a Williams-Sonoma book in desperation to learn how to make a decent bowl of pasta. Their Penne alla Vodka recipe was incredible! The sauce was rich with cream but with a sharp, bright flavor from the vodka and crushed red pepper. It’s the kind of sauce that keeps you coming back for more helpings.
This particular recipe came to be in a somewhat convoluted way. Every Thanksgiving my mother makes a delicious savory corn pudding. I wanted to take that dish and reinvent it, making it into a dessert… a panna cotta! Why panna cotta, you may ask?
Panna cotta is easily adaptable to whatever is in season.
The ingredients are inexpensive: basically milk, cream, sugar, gelatin, and our flavor of choice.
You probably already have all of the ingredients in your kitchen.
It makes you look like a bad-ass in the kitchen, but really it’s super easy, quickly assembled, and can be made ahead!
It’s an elegant, yet simple.
It can feed a few or a crowd!
A number of years ago, my husband and I took a ‘Fresh Cheese’ course at Sur la Table. The class went beyond just learning how to make fresh ricotta and mozzarella, we learned how to make homemade butter too! Quick and simple, you’ll wonder why you ever bought butter at the store. Seriously, you can make your own butter in about 10 minutes! If that’s not enough to push you in the direction of making your own butter, consider this – it’s less expensive to make homemade butter! Even with a 40% yield of butter and 60% yield of buttermilk, the butter that remains is still cheaper than the equivalent weight you would purchase at the store.
Let’s be honest: Fresh peas are a bit of work. But their sweet and complex flavor is so delicious, they’re worth the effort it takes to shuck each pod – especially for this delicious Spring Pea Soup. Many people already know about the importance of seasonality in cooking, which is why, as much as I love food (especially fresh food) I’m a bit embarrassed to say that I have never worked with fresh peas. They’re sweet and tender, quick to cook, and incredibly versatile – fresh peas…where have you been my whole life?!
Very fresh and young peas only take a few minutes to cook, so they are the perfect ingredient for a weeknight dinner. In fact, the best way to keep the sweetness and the bright-green color is to cook them as little as possible, just long enough until they’re tender. The peas’ mild sweetness is perfectly complimented with the tang of creme fraiche and the bold crunchy texture of the garlic-saffron croutons. With all of its flavor components, the dish is complex – both delicate and rich, light yet satisfying, its elegant – it’s like spring. And like spring, it is enjoyed hot or cold.