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. There’s no real guideline other than that. That’s why it’s so different from restaurant to restaurant. Kind of like balti in the UK.
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.
I love beans. And these savory navy beans are near the top of my list. Rosemary. Thyme. Parsley. Onions and garlic. Shallot. What’s not to love? I also love how the house smells when I cook this. It’s a meal in a bowl. A stew really. Nourishing. Satisfying. Just good.
There’s something unbelievably satisfying about braised short ribs. Brown them deeply, add some wine, stock and a few aromatics. Stick it in the oven for a couple hours and walk away. Something wonderful happens. Magical. It’s slow food. It’s good food.
Mulligatawny soup. Haunting flavours of lentils, Indian spice, ginger, garlic and lemon. So tasty. Make this when you want something different. Something out of the ordinary. When your main course flavours are assertive. It doesn’t have to be an Indian dinner. Leave the chicken out and you have a nice “cream of” soup without the cream. Or serve it before a curried dish to add a bit of western structure to your meal. Doesn’t matter. It will not disappoint. Read More