Is there a rule that says piccata has to be veal or chicken scaloppini? If there is, I’m breaking it. Lemon, capers and chicken is a great flavour combination. You can make it even better, though. Imagine adding the goodness of a roasted poultry fond to it. Roast chicken with lemon caper sauce. That’s a whole different piccata flavour experience.
Chickpeas. Indian spices. Tomatoes. Chilies. Onions, garlic and ginger. Sound good? It is.
Pork chops with mushroom cream sauce is the grown-up version of a childhood classic.
Lemon rosemary chicken with roasted potatoes. This is Italian comfort food. It’s easy enough to make during the week but good enough to share with friends. With foodie friends.
Indian restaurant bhuna curry is a recipe that shows up all on menus all over the place. It’s typically a thick, well spiced, medium hot dish. It’s really tasty. This bhuna is just that.
My appreciation for quinoa came late. This was one trend I didn’t pay any attention to initially. Quinoa? Ancient grains? Sounds like barley to me. Who cares! That was a mistake. I finally got around to trying it. Hooked. That mildly nutty flavour is a canvas to play with. It’s healthy. It’s tasty. And you can do all kinds of stuff with it. Salmon with quinoa salad is just one way to use it. Not a bad one though, if I do say so myself.