There’s a super popular article in the NY times by Mark Bittman about Jim Lahey’s no-knead bread. I looked at it, saw the pictures and thought I’d give it a try.
The beauty of this recipe is it teaches the benefit of longer fermentation. This no-knead bread takes about 24 hours to make. Time is a wonderful thing when making bread. Complexity happens. Depth of flavour results.
Chickpeas. Indian spices. Tomatoes. Chilies. Onions, garlic and ginger. Sound good? It is.
For me bean dishes are all about cooking as you go. My friends are always asking me for the recipe for my bean dish. It’s never the same. It’s about what I have on hand. What I feel like. What will match the meal. Mexican pinto beans are a stable in my rotation though. Always good. Better than you’ll get at most restaurants.
Yucatan pickled onions are one of those great condiments. They can be used all over the place. Tacos – obviously. In sandwiches. On burgers. With grilled meats, poultry or fish. Pretty much anything that isn’t dessert.
If you want to learn how to make Indian curries that taste just like you get in the restaurant, here’s how. The techniques, the ingredients, the recipes. Indian restaurant curry at home. You can do it.
If you’ve ever wondered why you can’t make Indian restaurant curry at home, here’s why. The entire internet is pretty much devoted to teaching you how to make homestyle curry.
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Potato galettes make a nice alternative to the usual starches. They’re not as rich as the more often seen potato gratin. They’re not as fussy either. Easy to make, they’re always a hit. I like to serve them with poultry or roasted meat.