By mlb, on February 20th, 2010%
This was a recent experiment that ended up as a tasty dinner and then lunch the next day. I used a basic carrot soup recipe with ginger and lemon to start but then added a lot of other things to it (curry powder, cashews, coconut cream). It made a very interesting, satisfying soup.
My inspiration for adding all of those extra ingredients were a really wonderful bowl of soup I had a couple of years ago at The Cricket Cafe on Belmont and a recent lazy approach to dinner in the form of Pacific Foods Cashew Carrot Ginger soup.
I think you could easily substitute coconut milk for the cream (it won’t end up as creamy) but you’ll save some fat for a dessert or something. I went ahead and froze . . . → Read More: Curried Carrot Soup with Coconut & Cashews
By mlb, on February 9th, 2010%
Both jwa and I had short ribs recently at Tabla (New Year’s Eve, I believe) and ever since, I’ve wanted to make some. I finally gave it a try last weekend and was pretty happy with the results. The cooking liquid here is deeeeee-licious! And the meat was pretty good too! The meat just fell off the bones, nom-nom-nom-nom.
The original recipe said to make the ribs the day before you eat them, just re-warming before serving. An advantage to that is that you can pull some of the solid fat off the top. I didn’t do that, but I did cook it in the morning, let it cool, refrigerated for a couple of hours and was able to spoon some of the fat off the top that way. . . . → Read More: Braised Beef Short Ribs
By mlb, on December 7th, 2009%
This is a kind of recipe mash-up. A lamb tagine recipe (with the wonderful & amazing spice-paste-rub stuff) and a chicken tagine recipe with the tomatoes and broth and oven cooking. And wow, good call to mix the two recipes togetther! This was WONDERFUL — all caps wonderful. I wrote it down right after dinner so I would remember exactly what I did.
Let’s see, what else? I did not make this in an actual tagine (*hint* *hint*) but a big, heavy, ovenproof, wide skillet. That worked well. I also used some of a spice mix I got at Penzeys — Rogan Josh. It has ginger, paprika, cumin, garlic, etc…so if you don’t have that specific blend, you can just add a little of those spices or omit it, . . . → Read More: Chicken Tagine with Chickpeas & Golden Raisins
By mlb, on December 2nd, 2009%
This is a great recipe in which to use some of that turkey stock you just made. Or, of course, chicken stock works well too. Vegetable stock/broth probably too. This is not completely authentic, I’m sure. I’ve added tomatoes and tweaked the ingredients to my liking. Such as: I prefer this very garlicky and thick but you can adapt that to your needs. It can be stew-like or soup like. You can prepare it dressed like a reindeer. The choices are endless.
I also used a mix of spinach and wheat rigatoni, making it more like a healthy pasta dish with a chickpea sauce. That is just my way.
Instead of using a potato masher, you can also take about half the chickpeas out, use a blender on the remaining . . . → Read More: Pasta e Ceci. Well, Pretty Much…
