Quinoa tossed with roasted potato and onion, asparagus, chopped tomato and about a cup of 4-Italian cheese blend. Topped with dollops of fresh goat cheese.
The tomato rassam was not as good as hoped. Pepper rassam is a personal favorite, but the pungency and spice turn off most others; it was hoped this would be similar to those shared in restaurants, which were not disliked. They likely tone down the tamarind further and probably add more sugar. With a little, ahem, tamarind chutney it went down reasonably well, though the tempering was largely lost outside of a few random chompings on a cumin seed. The concept of a lemon sized piece of tamarind also may be lost on me, as this is far darker than the drink in pictures at the source.
This outstanding gem of a dish is another VRI chef-d’oeuvre and, as promised, not as overwhelming as envisaged. Delightfully creamy and rich, and just a little spicyness.
A simple concoction: Caramalized onions, slivered garlic, ginger, mushrooms, artichoke hearts, roasted red peppers and spinach, served with a sumptuous sauce — pinot grigio, some of the artichoke heart marinade, the previously made butter, touch of salt, thickened a bit with starch.
Simple, quick and delicious.
The kids forewent everything but the noodles, as Will documents:
Based upon green bean fries.
Baked instead of fried at 425F for about 15 minutes.
Pretty good, nice and crispy but they could use a bit more seasoning.
A bit long for a breakfast prep, but a delicious, warming start for a rainy winter morning.
This turned out a little soft and the top stuck to the baking bowl, otherwise, pretty much right on. Continue reading Vegetable curry cake