Rhubarb me Lovely!
This post has a collection of wonderful recipes with rhubarb, previously shared and a new recipe for a Rhubarb Compound Butter!
Compound butters are a gastronomic rage. Rooted in French classic cuisine, they are well known for adding a depth of flavor of dishes. Often, when they are referred to, it is in conjunction with meats and seared ones at that. Yet, there is no reason to isolate them to either special meats or even restaurant meals. They are very easy to make and can elevate even a humble toast with a dash of more than plain butter. In return, all it asks for is good butter to begin with.
Ingloriously Rich
Today, I am here to say that you can make one of the most basic and super popular masala curries, without all the fuss and hoopla of long list of masalas and, literally, with pretty much what you probably have in your pantry, especially if you grill!
Now, I call that Ingloriously Rich! Of Flavor, Spice and all things Niiiiiiceee!!!
Don't believe me? Check out the recipe! And, if there is something there that sounds suspiciously difficult to find in your kitchen, call me .....!! {naughty!} ;-)
Sicilian Mackerel Pasta via Venice
Oddly, you don't really hear a lot about food in Venice. Sure, the seafood is divine, being so freshly caught and well, it is Italy... So the bar is fairly high relatively speaking. Yet, very little is said of Venetian cuisine. By and large the general consensus is that everything is expensive and not quite the same value you get from other parts of Italy. Disregarding the economics, though, there are several lovely food experiences to be had.
Today, I want to share a dish l recreated back home from my trip to the city, where I had the best Sicilian food. A mackerel pasta with the distinctive Sicilian chilli flecked tomato sauce and with layers of flavors and surprises on the palate!
Progressive Indian: Spinach Parathas, Aloo Sabzi and Chicken Pepper Fry
I grew up omnivorous by culture, and, largely vegetarian by economics. Any animal product was a luxury growing up. We ate meat (mostly chicken)/fish once a week, typically Sundays and any leftovers was relished through the week as long as they lasted. These days as I reach back more into the nostalgia of my childhood food routines, I am leaning more and more towards vegetables and basic meats.
So, today's stars are the humble potato twice cooked to make the kickassest "Masala Home Fries" or (urulaikazhangu varuval in Tamil or Aloo Sabzi in Hindi) with step-by-step photos - a spicy Chennai pepper chicken fry (millagu kozhi fry) that was one of my favorite preparations of chicken, bone and all - and - the everyday staple, chapattis elevated with some greens and lots of butter to parathas.
Green Quinoa Dinner
I have a confession to make. For almost two years, I have been burnt out. That is why this blog has been unpopulated or atleast infrequently populated.
Earlier, this year, actually as late as March, I finally accepted all this and myself. No, I am not the person, who wants to cook everyday. I am not the person who will therefore post here or on social on a dependable frequency. Yet, I am the person, who will enjoy the time I choose to spend in the kitchen. I am the person, who will henceforth acknowledge I don't feel like cooking and ask for help or order in. I am the person, who will have frozen food at home, so I can get to eat something quick.
I am the person who will continue to share with you, what I am enjoying, what I am inspired by and what makes my palate sing.... Like this simple green Spring filled bowl!