A Yogurt Adventure: A few weeks ago I was invited to a yogurt tasting with Liberté Yogurt and Chef Vitaly Paley at his restaurant, Imperial. I jumped at the chance, as we had just had an amazing meal at Paley’s Place and this sounded like a very fun event. Also, if there’s one thing I’ve learned from having a food blog — if someone offers you a free tasting — you go! This is an even more obvious decision when:
1. it’s a food you enjoy, and
2. it’s at a restaurant/with a chef you are a fan of. So, done and done.
From the press release:
James Beard Award-winning Portland chef and restaurateur Vitaly Paley is partnering with Liberté yogurt to introduce the yogurt to the market and create a variety of unique food pairings, combining the yogurt with his taste for local fare. Chef Paley’s appreciation for regional Pacific Northwest flavors and ever-evolving interest in distinctive food pairs well with Liberté’s dedication to clean flavor and pure taste.
Liberté uses a blend of cultures = to create two smooth, creamy varieties and several delicious flavors. Méditerranée is Liberté’s signature, whole-milk . . . → Read More: Portland Yogurt Tasting with Liberté, Chef Vitaly Paley, and Bananas Foster Parfait
Occasionally, I find myself coming home from work, feeling very hungry and having absolutely no idea of what to make for dinner. I do know that I want it to be relatively easy and super, super good, though. Just such an evening was the beginning of Naan pizza. See, I really wanted pizza and we had everything to make pizza except pizza dough or even a boboli crust stashed somewhere in the fridge.
“Think, me. Think,” I thought to myself. I even searched the fridge for some english muffins, for the in-college-favorite, english muffin pizza. Nope. I didn’t even have that option. Aggghhh! Then, I poked my head in the freezer and the evening was saved. Naan! We had naan. Garlic naan, even. To be specific: Trader Joe’s Frozen Garlic Naan. “Yes, that would make awesome pizza,” I thought or possibly even said out loud. And it certainly did.
This could easily be made with whatever pizza topping-whatnots you had on hand. I just happened to have everything that I listed below but I really think this would work with whatever combination you felt like trying out. I embraced the Indian-influence of the naan by adding curry . . . → Read More: Naan Pizza with Garlicky Yogurt & Greens
Oh geez, I have been so lazy. I’ve made a couple of really nice meals lately and been out to dinner twice and I’ve blogged about none of these things. I need to get my act together here. Let’s kick that off with this week’s French Fridays with Dorie, shall we?
I am a huge fan of lamb but almost every lamb stew I’ve attempted I’ve been disappointed with…until now. I loved this! I’m not sure even why this is the one lamb stew to rule them all, but it was. It just worked for me, you know? I used my sweet curry powder from Penzey’s and also ground cardamom seeds (I ground them in the coffee grinder), so the cardamom was very fresh tasting. I also added a pinch of dried ginger and extra garlic. Oh and a dash of cayenne for a little heat. Oh, now that I’m thinking about it, I only added one diced apple. Mainly, because it was a fairly big one.
We had this over some cooked bulgur (normally, I would have gone the rice route, but I had bulgur in the fridge). I also served some garlicky yogurt and . . . → Read More: FFwD: Braised Cardamon Curry Lamb
Well, it looks like it is still Winter. Make a big pot of this and snuggle under a blanket or something!
Red Lentil Soup with Garam Masala
Adapted from the Spice House
2-1/2 cups dried red lentils (about one pound)
2 medium onions, chopped fine
2 garlic cloves, minced
2 tbsp vegetable oil
1 1/2 tsp salt
2 tsp chili powder,
1 1/2 tsp coriander seed, ground
1 tsp turmeric powder
1 tsp freshly ground black pepper
1 tsp cumin seed, ground
3/4 tsp ground cinnamon
1/2 tsp cayenne chile pepper
1/4 tsp ground cardamom
1/8 tsp ground cloves
6 cups lamb or chicken stock (or vegetable broth would work too)
2 cups water
Optional garnishes: yogurt and cilantro leaves
Rinse and drain lentils in a fine mesh colander.
Cook onions and garlic in oil over moderate heat, stirring occasionally, until golden and soft, about 5 minutes. Stir in salt and spices and cook over moderately low heat, stirring occasionally, 5 more minutes.
Stir in lentils, stock and water and simmer until lentils fall apart, about 30-40 minutes. (Old lentils may take longer to cook.)
Let soup cool slightly. I cook my lentils until they really fall apart, but if you want a smoother soup, let cool . . . → Read More: Red Lentil Soup with Garam Masala Recipe
This was an experiment that was based on a lunch that I recently had in Cannon Beach. It was at the Lazy Susan Cafe (not bad — definitely overpriced, though), but it was basically just a quick meal to tide us over until dinner that night — Cilantro-Chicken Pizza at Pacific Way Cafe!
But anyway, I was intrigued by this tuna-curry-hazelnut salad that was on the menu. I ordered it and was presented with a big pile of romaine, flaked tuna, hazelnuts and apple cubes, all with a curry dressing. It was not pretty to look at but it had a really great, interesting taste. So much so that I couldn’t help but wonder how those flavors would be if presented a little nicer, using tuna steaks (instead of canned tuna) and generally just fancifying it up a little. Here’s the answer that I came up with — Albacore Tuna with Apples, Hazelnuts, Curry Dressing and Red-Leaf Lettuce.
1 tbsp curry powder
3 tbsp olive oil
3 tbsp mango juice (had some leftover from the other night’s halibut)
1 clove garlic, peeled and mashed
1 tsp white wine vinegar
3/4 – 1 lb albacore tuna steaks, cut into 1-inch cubes (I’ve found that . . . → Read More: Albacore Tuna with Apples, Hazelnuts, Red Leaf Lettuce, Curry Dressing & Flatbread