The beauty of reviewing cookbooks with a group of fabulous and passionate home chefs is that I learn a lot about how others cook and I get to discover books that would otherwise not have been on my radar. One of these examples is a fabulous book called Chefs’ Easy Weeknight Dinners published by Food & Wine Magazine. Almost every recipe in the book is a must-do, and the one I would like to share with you this week is the Ginger-Braised Pork Meatballs in Coconut Broth. Yes, it’s just as delicious as it sounds. Come and cook with us! Continue reading “Do Weeknight Dinner Like a Chef!”
Tag: International Food
A New Take on Rice and Milk
A few years ago, Jessica gave me an Indian cooking class with Napa-based Indian chef and owner of The Bombay Cafe, Neela Paniz as a birthday gift. It seemed extravagant but I was intrigued as Indian cooking offered so much potential and was virtually unknown to me. In fact, Indian is a cuisine that grew slowly on me but that is so rich in tradition, flavors and techniques that I really benefitted from the class and, thus, loved every minute of it. Neela is an excellent teacher who shared her passion by showing us how to make dal, chapatis, raita, pakoras and also kheer, or Indian Rice Pudding. Everything we tasted was absolutely delicious but as I am totally defenseless against sweet milk-based dishes, it was the Indian Milk Pudding that made me go back to the recipes time and time again. Come and cook with us!
Making Indian Milk Pudding is easy enough but it takes time. We usually make a batch that is large enough to produce several servings for the kids at once. They eat them over the course of a few meals. Honestly, Indian Milk Pudding never lasts more than a day or two.
If you are open to the fragrances and flavors of the East and eat diary-based dishes, then give this Indian Milk Pudding a try. Served cold it is a refreshing way to finish a dinner. Come and cook with us!
Down to London for Some Pimm’s
If you are up for a novelty drink this summer, let me introduce you to Pimm’s, the “other” national drink of England which I’ve been enjoying during my recent stay in London. It brings back lovely memories of my life here, sitting along the Thames, sipping Pimm’s and being carelessly young and happy! Put aside any soccer rivalry and reach across the pond for a bottle of Pimm’s. You won’t regret it. Come and cook with us! Continue reading “Down to London for Some Pimm’s”
Simple Beef Pot Roast à la Omi
Whenever I am fortunate enough to visit with my grandmother Omi, she is usually either in her store selling screws, nails and door-knobs or at the stove. Either way, the conversation will always steer towards her lunch plans and more often than not, she has a pot-roast braising in the kitchen. This isn’t necessarily a warm-weather-type of meal, unless you live in the Dolomites where it is generally always on the cooler side, but it is great, fast and delicious and I wanted to share it as my Omi’s quintessential meal. Come and cook with us!
We love any recipe that doesn’t take too much active involvement, so this simple pot roast is ideal when you want a real meal and have the time to prepare it a few hours in advance. You don’t have to stay there and nurse it the whole time, although checking on the liquid level is a good idea. Alternatively, you can transfer the whole affair into a slow-cooker and you’re golden. As with many meat dishes, browning the seasoned roast on all side is key to get that delicious umami flavor: it’s called the Maillard reaction. This doesn’t really “seal in the juices”, although that sounds like a great strategy. Instead, it creates those complex flavor compounds that make browned meat taste so delicious.
The type of cut that is used for this dish is not high end, so think chuck, round or brisket with lots of connective tissue that will tenderize the meat and make it succulent. If at all possible, buy the organic grass-fed variety, thereby opting for quality vs. quantity, which is always a good strategy when it comes to food.
A pot-roast is a beautiful thing and I hope you will find the opportunity to give this dish a try. Come and cook with us!
Make Way for Preserved Lemons in Your Life
If you are like me and have a sweet spot for Middle Eastern foods, then you have probably tried a few recipes that feature preserved lemon. Or at least you have seen them on the ingredient list and maybe wondered what they are. Don’t be discouraged and give preserved lemons a try. They are easy to make, add an amazing flavor intensity to any dish and absolutely belong into your range of condiments. Come and cook with us! Continue reading “Make Way for Preserved Lemons in Your Life”
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