I used the linked recipe as an outline. The instructions are a little vague in places (and do things like call for tomato, but for the life of me I don’t see where they add it in the instructions). I ended up using a little more of the Old Monk rum than was called for - I added an additional tablespoon in the last half hour of cooking and one more tablespoon just before serving. For the garam masala, I used Asma Khan’s recipe, with an additional tablespoon of coriander seeds added to the blend. We really liked how this came out. I wish I could track down more information about the origins of the dish. Lots of info on the rum itself, not so much about where the dish came from.
Smoked duck breast, cornichons and the real star: frisée and mixed chicories with Dijon vinaigrette and tiny sweet cherry tomatoes. Not shown: first COTC of the season for me as a second course.
Cabinets delivered and installed today, dinner out at a local Italian spot.
Bar sitting, some wine, split a Caesar salad, very good (with anchovies) a Marsala and a Milanese.
Both were huge and somewhat salty. Lots of leftovers which we might eat, might re-purpose or might toss.
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
753
I went down a rabbit hole researching those. Very cool!
1 Like
ChristinaM
(Hungry in Asheville, NC (still plenty to offer tourists post Hurricane))
754
I made bamieh with braised beef, garden zucchini, and chickpeas, cobbling together ideas from Persiana and online sources. The chickpeas and zucchini were my additions to increase fiber/veg and stretch the meat across more servings. This was really delicious, especially over bulgur.
When she was a younger lady and perpetual pinup, she famously said - all you see, I owe to pasta. If only! I’ve been trying that pasta diet for years and it doesn’t work!
I added the rum first and let it sizzle for a minute. Then used a 14.5 oz. can of salt-free diced tomatoes (instead of puree), and then water to cover. Worked fine!
