i’m baaaaaaaack… After two weeks of not cooking to catch up on restaurants for reviews, last night I made an Indian chicken dal curry for tonight. Deviated from the recipe by adding a little cauli, extra chilies, and masoor dal instead of moong. I also picked up a ginger/garlic sauce and curry leaves from a new Indian grocery store (a block away from our apt.!) Turned out really good. Glad I made enough for a couple batches in the freezer.
and tonight I made a (basic) ghee rice to go with. Toasted the basmati in ghee, and added garlic, cardamom, cumin, sultanas, and cilantro. I had pine nuts, so I used those instead of cashews, and left out the clove, cinnamon, and star anise because it would have been a little too perfumey for the BF. a cuke/tomato/shallot salad on the side to cool things down.
The red stuffed chilli pickles on the rice are from a friend’s mama in India - so delicious. Salty/mango pickley perfection. I was so happy to see I can order them on Amazon.
At a local grocery store called “The Nugget”. We don’t have Whole Foods in my own, but I guess it’s similar, but locally owned, and lots of local products. The crust is made in San Francisco. I like to think it’s better, but I never bought anything else.
I’m going to try Nigel’s tart too. I have some all butter puff pastry in the freezer. I think it’s called Dufour
I’d never heard of it before, but after reading about it/watching Vivian Howard I HAD to try it.
Long version
Short version
I’ve tried it with a cauliflower crust. I WISH it was even nearly as good.
3 Likes
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
669
That looks absolutely fantastic
1 Like
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
670
Last night was smoked chicken and leftover beans and rice. Chicken was a bit overdone - no offense to DH, but I think I should be in charge of proteins moving forward.
Also, I’m never making this much brown rice in one go again.
I googled, they are one available at certain stores in CA
I will try and use Puff Pastry from Pepperidge Farm
Will cook my tomatoes tonight , and perhaps make a tomato dish using Nigel’s recipe tomorrow
My new neighbor might drop by and thought I can make that dish
will send update if I do
tomatoes still bountiful
have been eating them with turkey and mayonnaise
they are very sweet but the cherry tomatoes are dwindling down
Will try and cook some cherry tomatoes with EVOO ( bursting tomatoes) and save them for when son returns home next week as they are really8 yummy with pasta , pesto and shrimp.
I use half the shrimp I usually do when I use bursting tomatoes.
That pie is gorgeous. I made it last year and we all really liked it. Now that the Earthbox tomatoes are starting to ripen (Boston area) I’ll have to give it another shot.
By the way, Vivian’s butterbean burger is my very favorite veggie burger. I always try to keep a few in the freezer.
they’re a little hot, but not super hot, and they seemed to be stuffed with just an herb/spice paste - primarily dried pickled mango, fenugreek, salt… i forget what else. they were so good!
Am planning to roast tomatoes using Nigel’s recipe. Is it really important to skin the tomatoes? I made the tomato pie twice, just took out the seeds and that was fine. It seems to be a lot of work. Also do not have castor sugar. Have recipe for making caster sugar, but seems a lot of work. In the oven for 3 hours at 350, sugar will dissolve, correct?
with zucchini, squash and now butternut squash starting , any thoughts of using them for pasta? and if so, does a spiralizer with having ? or does it make it soggy? if answer is positive, which is the best?
Looking into one but then, worried another utensil to take up space ?
I have been skinning tomatoes when the recipe calls for it, because I don’t like those little skin cigars, but it might depend on how tough your tomato skins are. I sure would like to find a way that uses less water to peel tomatoes then the x on the bottom and drop in water , then in ice water technique.
Linda, too lazy to take food processor out of the cupboard. I do have 2 grinders, one is dedicated to grinding peppers for cooking ( so have to wash that out) and one is the krups electric grinder but that is dedicated for spices. Just plain lazy. Bullshit weather report states tempe is 84 degrees. Past few days sen hit 108. Well, I almost passed out in the garden. Lucky to crawl back home. I run into the shower, and unbelievable because the water that came out of the spout was hot!
My 2 poms were smarter. They usually follow me everywhere, like my shadow but today, they just sat on the covered porch!
I guess I will take advise of bcc, omit the sugar if I find energy to cook ( 3 hours in the oven gosh!!!) as the tomatoes were very sweet so far.
My “so easy I don’t notice it” method for peeling tomatoes: Boil water. Drop whole tomatoes in boiling water. Count to 15. Drain tomatoes into sink.
Peel slips off like magic. Core or not, but that was not the question. The skin is OFF now.
