Maldive Fish Sambal – gently fried in gingelly oil with red onion and garlic – reconstituted slightly with boiling water at the end of the fry. I’ve wanted to make this dish for well over 2 decades – after tasting the Chinese version which is much more salty and tossed with a fair amount of […]
I was so happy to lead a wonderful interactive cooking class last night at a private home in Burke… I’m completely in my element as a trainer, instructor and coach. This time – a 15th birthday party with 10 little assistant cooks learning about knife skills, reductions, saute, roasting, seasoning, preparation methods for pasta stuffing […]
Simply one of my favorite curries. Comfort food at it’s best. Fresh made tomato curry with coconut milk and just a hint of heat. The curry seasoning is from a 100 year old recipe and the garam masala is a Punjabi recipe which I have found to be simply perfect for the dish.
A dish currently in development in the test kitchen, not quite ready for prime time – but rather tasty. Structurally it’s a southern Indian curry base, heavy on the tomato with additional turmeric beyond the amount found in typical curry powders (we grind and toast our own). Okra and banana are added midway through the […]
Don’t throw those greens out! Make something with them!!! Braised Kohlrabi greens and beet greens with onion, garlic, 1/2 tspn of Sichaun peppercorns, celery and jalapeño in a glaze of brown sugar, soy, red Chinese cooking wine, finished with a pad of butter. S&P to taste
Late season summer squash which holds up well to significant time in the pot. I find myself missing the garden gems already. Hello December.
We’ll spare you the pictures of the actual heads, but yeah, they’re kinda required to make this dish. (more…)