Dinner a couple of nights ago. Cleaning out the fridge and pantry, just a couple of steps ahead of ingredients that would not be good if I waited a few days more.
Motley collection of dishes from various regions.
Erissery ( Kerala dish, using up butternut squash instead of pumpkins, using up red gram beans, using up frozen shredded coconut, using up rapidly dehydrating green chillies)
Aloo mirchi sabzi (standard North Indian, using up bell peppers and threatening-to-sprout potatoes)
Steel cut oats green pulao, bulked up with chickpeas and soya chunks. (Using up green chutney and TJ zhoug, using up the last of the SCO and soya chunks).
Hope you had a good birthday! And maybe try ordering your burger closer to rare vs. asking for medium rare. That way, maybe youâll get the desired medium-rare! LOL
Had a very satisfying meal last night. A steak marinated in a simple marinade of olive oil, Worcestershire sauce, salt, pepper and cooked in the air fryer. Had that with a baked potato first cooked in the Instant Pot, then transferred to the air fryer (great way to cook baked potatoes), an air fried veggie kabob, and hot rolls.
Todayâs dinner (no pictures, as itâs not dinnertime yet).
Usually we cook once and eat two meals. Leftovers are lifesavers. But again I had to move quickly on some more ingredients. Yesterdayâs aloo sabzi got finished, and the pulao and erissery leftovers are getting frozen.
and thank you! I used the Kenji method for the fried shallots, in his book The Wok.
not sure if you can access this, but this looks like the same recipe:
itâs important to know that they wonât get brown for most of the time theyâre frying, and then itâll happen very fast. And I think it took me longer than the time stated. Also, they donât tend to crisp up until theyâre on the paper towels, theyâre still quite soft when you pull them out. I probably did too many shallots this time and didnât figure out the oil ratio correctly, as mine werenât as crispy as the first batch i did a couple weeks ago. i pulled these when they were golden brown, as i dislike them when theyâre too dark. theyâre crispy enough for me, but these did have more of a chew than the first batch. still, delicious!
9 Likes
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
734
Happy happy!
2 Likes
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
735
Tonight I made beef âbirriaâ tacos with shredded meat, mozz and corn tortillas soaked in the broth before frying. Red cabbage slaw alongside. The birria was from Trader Joeâs, and I probably will get it again as it was a great shortcut. At $7.99 for a few ounces I should really make and freeze portions of my own.
Tonightâs dinner was a pseudo Asian soup of my own creation to finish up random veggies
Bok choy, yellow pepper, edamame and udon noodles garnished with sesame seeds and cooked in chicken stock.
Hot weather dinner. Grilled lamb chops with our garden mint made into sauce and asparagus with the last of the ramp leaves used in a risotto. So, so satisfying. A square of Ritual dark chocolate with lavender and juniper for dessert.
Grilled salmon and bok choy with soy and ginger, adapted from At Home In The Kitchen by David Kinch
The original recipe called for using one pan to sear baby bok choy and then cook salmon on its skin side, basting with a soy sauce, ginger, and garlic pan sauce to firm up the top a bit and flavor it. I made the soy mixture in a separate pan (over reduced it a bit so I had to add some butter to round it out. Heavens forfend.). The bok choy could no longer be classified as âbabyâ so I split them and cleaned them up and onto the grill outside they went (with a little oil). They took about 6-7 minutes on medium high (just cook on one side and then pull). Then the salmon went down on its skin side, got glazed with the sauce and then I closed the lid and let it go for 5 minutes. No flipping. This yielded a nice gradient of medium rare to medium doneness. Served with jasmine rice and a little more soy-ginger reduction. Leftovers for tomorrow!
I enjoyed my âat-the-cabinâ meal in Maine this weekend so much I recreated it tonight with a slight modification. B/S chicken breast marinated in olive oil, Herbs de Provence, garlic powder, s/p, and an addition of dried grated orange peel. Grilled on a grill pan and finished in the oven.
Rice pilaf and steamed green beans alongside. There was wine. Because itâs my virtual Sunday. I really like these extra long weekends.
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
741
I went down a rabbit hole reading about this dish and comparing Nigellaâs riff to more traditional recipes. This one sounded really good - although I think Iâd stick with the fish finger tweak. Do you use mustard oil? If so, is there a brand you can recommend?
Tacos again, because we had leftover longaniza and the BF had bought some chorizo that didnât get used. great combo. side salad.
but hereâs the star of the show⌠we took a little drive yesterday and ended up at the Russian grocery and bought, among other things, CHOCOLATE BUTTER. itâs Ukrainian, and it is GENIUS. nothing like Nutella, which I dislike (too sweet) - this is sweet, yes, but delicately so, and salty of course, and it finishes with a wonderful cream taste. Iâve mostly been eating it in slivers off a knife, but I need to buy some good bread to slather it on. absolutely scrumptious, and Iâm going to need to stock up. or never buy it ever, ever again.
I actually thought Nigellaâs (ie Ash Sarkarâs) was the equivalent easy/tasty to my friendâs momâs mustard fish adaptation that uses Colemanâs. I think youâd like it more than the one you linked, which has tomatoes and peas (the latter doesnât go with indian fish in my brain).
There are as many bharta/bhorta/chokha (one state over) recipes as families. Itâs intended to be an easy flavor-punch mash to go with rice when the rest of the meal is bland (eg plain dal).
Re mustard oil - I used to stock it but never used it⌠and I forgot to bring some back. So I use a sharp olive oil to finish instead, and a bit of sharp mustard in the dish (Colemanâs or similar).
There are some import restrictions so south asian mustard oil In the US canât be sold as edible - it will be in the beauty section
