There it is at a small, tucked away restaurant in Coconut Grove, FL called Bombay Darbar where the Aloo Gobi is something to write home about. Well for that matter, everything on the menu. I got the basic recipe from one of their chefs and it is one of the best Aloo Gobi renditions I’ve had. It’s an unbelievably busy locale and the wait can run up to two hours, but if you are anywhere near Coconut Grove and are…
This is a phenomenal salad – the colors vibrant and the flavors fresh and crisp. There is a myriad of trappings that would marry beautifully; from grilled vegetables, shrimp, chicken and hanger steak for protein, to tangerines, strawberries, grapes and feta for a touch of sweetness and creaminess. You could include marinated artichokes, black Kalamata olives and take it a step further – instead of feta, marinated mozzarella balls. And since everything looks better with a splash of color, some…
During my sojourn in the City of Lights, Thomas Keller’s Bouchon had to be one of my favored French restaurants. Hands down. After a while, no matter how ravishing the venue or spectacular the food, you had a Ground Hog Day kind of moment – there are so many prodigious restaurants on or off the Strip. But no matter how ubiquitous that thought was, it never included Bouchon. I’d had the present delight to dine at his world-renowned establishment,…
The sweet, spicy and sour crunch of the cauliflower pairs brilliantly well with grilled pork chops, fish or chicken, pulled pork sandwiches, and it is an elevated side for ribs, hamburgers and sandwiches. ½ cauliflower – cut into even size florets 1 TBSP Madras curry powder 2 garlic cloves – peeled and smashed 1 large shallot – cut in fourths 4-5 slices of fresh ginger cut into slices 2 Cardamon pods ¼ cup of sugar ½ TBSP whole red…
½ LB of turnips – if small cut in half and sliced with a mandolin ½ TSP of turmeric 1 scallion – green part only 2 garlic cloves – peeled and smashed ¼ cup of ACV ¼ cup of water 6 TBSP of sugar ¼ TSP of red pepper flakes ½ TBSP of Kosher salt Place the brine ingredients in a pot bring to a boil to dissolve sugar. Place the turnips, chili flakes, garlic and scallion in a…
1 fennel bulb – sliced thinly with a mandolin 1 cup of ACV (apple cider vinegar) 1 Granny Smith apple sliced into 1/3” wedges and cut into matchsticks 2 TBSP Turbinado or light brown sugar 1 star anise 1 pinch of red pepper flakes 1 TSP of mustard seeds ½ TBSP of black pepper corns Pinch of red pepper flakes Juice and zest of 1 orange Place all the brine ingredients and whisk till sugar has dissolved. Place…
Perfect addition to a charcuterie board and served alongside sandwiches and inside pita pockets. ½ Fennel bulb – cut into thin slice – separate slices ½ bell pepper – sliced 10 baby carrots sliced lengthwise into fours ½ LB of pearl onions – blanched in hot water to remove skins ½ large zucchini cut into 2 ½” matchsticks 2 cups of cauliflower florets 7-8 radishes – cut into quarters ¼ LB of green beans cut into 1 ½” lengths…
‘WHERE WOULD WE BE WITHOUT SALT?” JAMES BEARD The momentum of artisan food continues to barrel forward with something retro taking the spotlight every other day. Pucker up – pickle-palooza is one of the current rages and is here to stay. And, no, I am not talking about the pickling your grandma would make for picnics or winter pantry storage, either. The pickling fixation…
Chana masala, chickpeas cooked in a sauce fragrant with spices, is a staple thought the whole of India and Pakistan. It’s presented in Indian restaurants around the globe and a diurnal staple in every Indian household. There are many variations but this is a solid recipe and topping them with the Aloo Tikki – Indian potato pancakes – makes for a successful and delightful fusion. In my Hummus recipe, I commented it’s always better to boil the chickpeas from…
Here we are – the first day of the new year! 2017 blew by in a sneeze. Seriously hard to believe, that the holidays arrived without warning and were gone in two blinks! It is my fervent hope 2018 becomes a year overflowing with compassion and benevolence, with less hatred and unquestionably more love and tolerance spread around our planet. We are in desperate need of that. I am sure some are probably suffering the after effects of imbibing copious…
“Brussel Sprouts are misunderstood – probably because most people don’t know how to cook them properly” Todd English Brussel Sprouts have had a wretched reputation over the ages, but they utterly deserve some serious love. They were the veggie you totally hated when you were a kid – if it landed on your plate, it had contaminated the rest of your food! If you fit into the latter category and you are a complete Sprout hater, try not to fault…
INGREDIENTS ½ Jicama, sliced into thin matchsticks 1 avocado – cut into squares Tomatoes – Plum, cherry or any other kind cut in half ½ cup of cooked Edamame ½ Hothouse/English cucumber – medium diced (not peeled) 1 large shallot – chopped fine 1 cup of roasted corn kernels 1 ripe mango – peeled and cubed 10-15 ripe strawberries – sliced ½ cup each of fresh cilantro and mint 1/4 cup of chopped walnuts 1 cup of shaved fresh fennel…