Good lord this sounds good. Would canned pineapple in the chutney be a faux pas?
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Change of St Paddy’s plans. My quarter lamb did not ship due to poor weather and closed roads 60 miles north of London, ON.
I will be making an Irish seafood stew with halibut and haddock from the freezer, based on this recipe. I’ll also attempt a chocolate Guinness cake.
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I had to go back & look at what you were talking about, because the chutney (“chaatni” in Bengali) is completely unrelated to the shrimp dish so I didn’t even register it 
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But yes, you can use canned pineapple. (Tomato chatni is a classic too – like a sweet and spicy tomato pickle / sauce.)
Huh…it says it’s served with rice and the pineapple chutney.
Greetings, People.
Busy in the garden this time of year, and it feels good. The weather has been mostly cold and soggy, with an occasional mild spell to remind us spring is on the way. At least we’re rolling in the right direction!
Cooking for two adults in the PNW (all NYT links are gift links).
FRI: Spicy honey-brushed chicken thighs from the old Cooking Light franchise. This is one of the longest running recipes in my notebook of “go-to” dishes. Cuke salad. Steamed rice.
SAT: Recipe Tin Eats’ beef chow mein.
SUN: Recipe tin Eats’ baked chicken breasts. NYT’s mac salad.
MON: NYT’s baked whitefish (will use halibut). LO mac salad.
TUE: Won Ton soup with homemade dumplings, spinach and leftover rice.
WED: NYT’s baked Creole Tetrazzini, sort of. Will add chicken, and while I like the idea of creole seasoning here, the cheddar cheese isn’t ringing my bell so will probably sub another variety (maybe mozz ala Natasha’s Kitchen). Salad greens.
THUR: Asparagus pizza - first of the season! Maybe I’ll use up some leftover artichokes on it, also. Salad greens.
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Well, hello again, my fellow weekly menu planners!
Can’t believe another week has passed — guess time flies when yer eating well 
Still cooking for two w̶i̶l̶d̶ ̶&̶ ̶c̶r̶a̶z̶y̶ mildly annoyed peeps in Happy Valley.
Tonight I’m hosting a special Sichuan jour fixe for our friends who recently sold their house and are moving to tha city permanently. Apparently, there is just no good Sichuan to be had there 
As of now, we have a fun group of 10 chile heads signed up, with 2 more slots open until noon.
Tomorrow is a big ? ATM. I’m picking up another boyd at Sam’s today to be taken apart for our future lunches / possible dinners, and to make MOAR liquid gold from the carcass & skin for the basement freezer. Unless one of our friends is hosting a game tomorrow, maybe chicken tacos are in order.
Saturday kinda the same thing. There’s always the possibility of a poker game — especially as it’s been a coupla weeks since the last one. If not, we’ll figure something out.
Sunday is my beloved’s birfday, a semi-round one at that, and guess who didn’t make any special plans bc who knew this date would come up so quickly??? 
Our Lebanese/Indian friends to the rescue: they’re already hosting a farewell party for our city friends & expanded invitations to include a few friends outside of our social Venn circle. Food will likely be fabulous, as it always is.
Monday might have us check out the new KBBQ & hot pot place down the road from us, bc the food on Sunday will not be spicy, given the Indian host’s sensitivity to heat 
Tuesday maybe finally that duck breast lingering in the freezer, with braised red cabbage and roasted potatoes.
Wednesday I was going to have my chicas over for an encore showing of Sinners on the big screen, but my boo also has some weird-ass UFO event at the local bookstore early eve, with an a cappella group performing David Bowie songs. How can I not go to there, and likely the cocktail bar after? Zackly.
Happy cooking, my dear HOs. Stay sane & safe, hold your loved ones close & eat all the good tings! 
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You got me - I have to admit to being both amused and intrigued by the Wednesday night event.
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Dunno if you’re on Facebook, but this is a public link.
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Hello folks another day another snowstorm. Even though snow in these parts is common in March I am getting tired of it. I long for warm sunny days, grass underfoot and the sun in my face. Thanks for listening. Today is a rare day in the office since I usually work from home on Fridays. I was supposed to work in the office on Tuesday but it was REALLY windy out so I took refuge in my home office otherwise known as the kitchen so I am in the office today to make up the day. It is now snowing out as predicted and I really think I should cross country ski or snowshoe home. I am more or less feeling better and only coughing randomly now so life can resume to normal. I went to a movie last night and I didn’t cough not even once during the movie! So I think it’s safe to assume it’s safe to go to the movies now 
This is what’s on tap for this week:
Today: My take out lunch is a felafel wrap from the food court. Not bad but I think they forgot to put garlic in the garlic sauce… Dinner tonight will be a tabouli.
Saturday: Fridge and freezer cleanout day. I haven’t done that since December and I have rings on the glass-like shelves in my fridge and little baggies of stuff in the freezer. I keep an inventory list of what’s in the freezer but I have been neglecting to keep it up-to-date the last few weeks. I will have the last serving of bbq’d pork that I think I have left in the freezer. I will make a chow mein to go with.
Sunday: Off to see a matinée movie of Turner and Constable. I will have a spicy fish curry for dinner.
Monday: Rice pilaf.
Tuesday: Pork and green bean stirfry.
Wednesday: Chicken and pineapple curry.
Thursday: Fettucine al pesto, tomato cucumber salad on the side.
Have a nice week everyone. I hope the spring flowers will come soon wherever you live.
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So happy to hear your cough is finally subsiding!
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Thank you!
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Cooking for 3 in rainy southwestern Ontario
Friday
I’m making Persian-style salmon and rice tonight. Recipes narrowed down to these 2.
Saturday: scrounge
Sunday: take-out pizza
Monday: Meatballs, to be determined
Hope everyone has a nice weekend.
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The BBC version of the recipe has the chutney on the side, yes. But the pairing for the curry itself is plain rice.
You would typically see chatni as part of a wider Bengali spread (veg, dal, meat / seafood, rice, etc) — my Bengali friends usually relish it as the last “course” after the mains are eaten, almost as pre-dessert (it’s sweet & tangy in all its versions).
Here’s the most common tomato version (from this meal):
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From a blog (and my coin finally dropped as to where the British version of chutney comes from, as Calcutta in Bengal was their capital in India before independence):
“Bengalis are extremely fond of chutneys or ‘Chatni’ as they call it, and no meal, especially lunch, is complete without it. Chatni in Bengali cuisine is an element of transition between the main course and dessert, and not a side dish served with snacks or fries. It is served right after the fish or meat courses, along with crispy fried papad that is used to slurp up the chatni.
Bengali chutneys are of several variations, flavor, and ingredients that keep changing according to the availability of seasonal fruits. Though there are several variations, the core of any Bengali chatni is its sweetness combined with a bit of tanginess, and sometimes with a hint of hot spices.”
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Cookbook of the Month / Quarter nominations are underway for April to June – come join in!
I get it now. Fascinating!
ETA: …and I have papad!
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