Wrong pronunciation of “ghee,” but a more proper intonation would ruin a not-so-clever attempt at a Minnesota accent, wouldn’t it? Leaving aside the regrettable (and regretted) “humor,” ghee – clarified butter – is an indispensable part of the latest entry, Curry-Stand Chicken Tikka Masala. After finding inspiration in the August/September 2018 AllRecipes magazine, an attempt… Continue reading Oh Ghee, You Betcha!
Here are a couple tickets for an overnight train trip, complete with sleeping compartment and dinner beforehand in the dining car, courtesy of James Porterfield’s Dining by Rail. In this case, the meal includes two lines’ specialties, Roast Quebec Capon, as enjoyed for decades aboard the Canadian Pacific’s trains, accompanied by Savory Mushroom Dressing, a… Continue reading Near the Border
Summer of…whenever. Family vacation to the beach includes a day spent a bit inland at Colonial Williamsburg. A full afternoon beneath the broiler (aka, the southern Virginia sun) spurs the appetite something fierce. Then, from a distance, an aroma. Faint at first, but soon it surrounds and captivates. The beautifully transcendent scent of a wood-fired… Continue reading Such Memories!
A dish boasting such vibrant colors is bound to be packed with effusive flavors too, and today’s entry excels in both regards. In taste and in tone, this curry is off the charts. Good thing it wasn’t featured on an old Technicolor television set, or the poor equipment wouldn’t have been able to keep pace… Continue reading So, That’s What They Taste Like
Not only do honeybees pollenate our crops, bringing the next round of fruits and vegetables, but they also produce a smooth golden nectar (honey) that enhances much of our cooking. Pretty amazing accomplishment for a small insect buzzing along happily. Here’s one of the culinary superstars now, taking nourishment not too far from the kitchen:… Continue reading Busy Little Honeybee
For the longest time, Thailand kept its secret. For centuries, in fact. There is a plant, called the pandan locally, that, when cooked, infuses food with a subtle and uniquely herbal sweetness quite reminiscent of vanilla. Pandan adds a soothing taste to candy and sweets; predictably, it is used for this purpose. However, it also… Continue reading Not Even in Restaurants
What if you took chips and salsa, a combination so pedestrian and somewhat inauthentic Taco Bell has a version, and gave it major enhancements, taking care to make everything from scratch, down to pulling your own tortilla chips from the oven? Then you’d have chilaquiles, a flavorful and satisfying dish much more likely to be… Continue reading All Dressed Up
Bulgur, a variety of cracked wheat, is central to most Near Eastern cuisines, Morocco’s among them, which makes the pilaf pictured atop today’s plate a delicious part of many a North African meal. When it’s served with chopped apricots and various heady spices, you have a preparation as featured in Gourmet‘s 2009 recipe collection. The… Continue reading Taking a Crack at It
Curries of varying sorts are prevalent in the Southeast Asian kitchen, testament to the cultural influence India has had in the region. However, not so much in Vietnam, which borrows more heavily from the Chinese, before adding its own unique twist. Every once in a while, though, curry finds its way into Vietnam’s kitchens. Today’s… Continue reading A Bit Off the Curry Trail
Then there’s Task #386, Setting Smoothly Rich Background Music for Chicken Dishes. Though today’s entry, Adobo Aromatic Chicken, is a Filipino poultry preparation, bacon infuses the chicken with its signature buttery smokiness when its fat is used to pan sear the bird initially. After that, bacon itself makes an appearance just before serving, when… Continue reading Bacon’s Many Uses