Continuing on with my no meat dishes, I tried a dish I've wanted to cook for awhile: Bal Arneson's egg curry. I love eggs and I love curry but I wasn't sure if the two would work together. It turned out to be a very rich and filling dish, even without cream. I omitted the fennel seed since I didn't have any, and added my must-have ingredients, garlic and onion. My family loved it and didn't miss the meat at all.
Friday, June 17, 2011
After watching Food, Inc. for like 5 minutes, I decided I didn't need to eat so much meat, particularly chicken and eggs. I LOVE eggs, so I'm in a bit of a moral dilemma because stopping eating them myself isn't going to change the egg industry. Anyway, I had made this dish the first time following Nigella Lawson's recipe for chicken mughlai down to the inclusion of heavy cream and it was delish. This time, I didn't have any cream, but the yogurt is creamy enough, and I went with two cans of chickpeas instead of the chicken. Still very tasty, and you can eat and ease your conscious for a night.
Wednesday, June 15, 2011
Welcome and thanks for reading! I've been busy looking for work (and my oven was broken for a few days) but it's fixed now and I'm ready for some cooking inspiration. Feel free to post any recipes you love, or would like to see me cook and photograph.
Wednesday, June 1, 2011
I guess the heat isn't bothering me that much, because despite having no air conditioner in the front of my apartment, I have not let that stop me from 1) standing over a stove (literally) for almost an hour stirring risotto yesterday and 2) baking on one of the hottest days so far (today). Maybe I'm just crazy.
The risotto is based on a basic risotto recipe, but I add garlic to almost everything, so there's 4 huge cloves in there, along with 12oz. of cremini mushrooms. This is my 4th time making risotto and the last two times I still found many undercooked grains of rice, even after cooking for over the 30-40 minutes. The next day, it's all good.
The first time I saw these powder puffs on Laura Calder's French Food at Home, I knew I had to make them. They taste like giant eggy macarons, and are a lot easier to bake - no worrying about if they rise properly or grow their "feet." Filled with vanilla whipped cream and raspberry jam, they are insane - though you may want to hold back having too many because I'm having a total sugar rush right now!