My husband is British, and therefore incredibly picky about Indian food. He bemoans the lack of restaurants that serve "proper curries" in our neighborhood. This is why, on our annual trek back to UK to visit his family over the holidays, we've ...
| | | |  | My husband is British, and therefore incredibly picky about Indian food. He bemoans the lack of restaurants that serve "proper curries" in our neighborhood. This is why, on our annual trek back to UK to visit his family over the holidays, we've started the tradition of going to an Indian restaurant on New Year's Eve. We skip the champagne, the sparkles, and the countdown in favor of eating our fill of spicy curry. In an effort to ensure that we're not deprived of Indian food the rest of the year, I am learning how to cook more Indian dishes at home. I'm starting off with the quintessential British Indian dish: chicken tikka masala. Continue reading "Chicken Tikka Masala" » | | |  | It's Mardi Gras season, time for gumbo! If you question anybody from Louisiana or the Mississippi Sound about making gumbo, the first thing they will tell you is about making the roux. My college roommate (from Metairie), my brother's girlfriend (Biloxi), and my parent's neighbor of 35 years (New Orleans), have pretty much all told me the same thing, "My mother used to take out an old penny and sit it next to the pot. 'You're done when the roux is the color of this penny.'" Now, these women certainly did not have the same mother, but they shared the same story. I'm guessing making a proper roux must be a rite of passage for a kid from around those parts, and probably a bit challenging because it requires a little patience. 25 minutes or so of stirring can seem like forever to a 10 year old! Continue reading "Shrimp Gumbo with Andouille Sausage" » | | |  | When you add lots of spices to a dish, sometimes that's all you can taste. But I've found that lamb is one ingredient that can handle a lot of spice. This hearty lamb stew is well-seasoned with cinnamon, cumin, coriander, and cayenne. The meat keeps its delicious and distinctive taste, while the seasonings add intrigue to every bite. Continue reading "Spicy Lamb Stew with Chickpeas" » | | |  | The minute anybody in my house comes down with the slightest sniffle, I run to the store for ingredients for chicken soup. It's the go-to cure-all around here! The recipe I make is classic and very simple, but to get it ready even more quickly, I make it in the pressure cooker. Continue reading "How to Make Chicken Soup in the Pressure Cooker" » | | |  | There is a certain beauty in discovering a shortcut that is both convenient and just as good — if not better — than the real thing. Steel-cut oats normally require a good ten to twenty minutes of stovetop simmering to render them creamy and soft. This is worth the effort for a fantastic bowl of oatmeal, but let's be real here: not many of us have that kind of time in the morning. Overnight oats, on the other hand, only require you to mix the oats with water and let them hang out together in the fridge overnight. A minute or two in the microwave the next morning, and you're good to go. For a not-at-all-morning person such as myself, this is game-changing. Continue reading "How to Make Overnight Oatmeal" » | | | | | | | | | |
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