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.
lemon coriander chicken curry
Lemon coriander chicken curry is one of the very first curries I ever learned to cook. I cook dozens of curries now but this one is special to me.
black bean chili
Chili is a funny thing. Everybody’s got a recipe and no two are alike. Some focus on the chilies. Some on the meat. Some have beans. Some don’t. Some are closer to Mex. Some are definitely Tex. Some taste like spaghetti sauce with a bit of grocery store pre-fab mystery chili powder thrown in. Some I get. Some I don’t. This black bean chili is one I get. I hope you get it too. Read More
chicken gumbo with okra
A bowl full of chicken gumbo. Over rice or not. Runny like a soup or nice and thick like a stew. It all works. There are two types of gumbo. Those made with a roux and those that aren’t. This is the latter. It’s lighter and heavy on the vegetables. As healthy as a gumbo gets I guess. But it’s still damn tasty.
salmon with rice noodles
Fish and rice noodles isn’t something that just pops into your head when you’re thinking about what to make for dinner. At least it doesn’t pop into mine very often. Don’t know why. When I do think of it this is one I like. Salmon with rice noodles. It makes a fast, yet elegant weeknight meal.
indian restaurant spice mix
This Indian restaurant spice mix is a blend of key Indian spices that gives restaurant curries that big blast of flavour. It’s one of the ways restaurants are able to crank out curries in no time.
This is about easy. Easy and fast. No measuring a ton of spices every time you make a curry. This is the baseline. The signature blend.
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