Have you had your olive fix for the day?
There’s no better way to satisfy this craving than with delicious olives from Spain. I was recently sent some jars to sample and I developed a simple recipe which is just one of the ways you could enjoy these flavor filled treats.
Luchi aloo is Kolkata’s version of Puri Aloo but it’s so much better especially if you eat it on the streets. There’s nothing like a piping hot luchi, smothered with spicy curried aloo. Here’s a great homemade version of this recipe.
I recently went to lunch at one of my favourite eateries – ABC Kitchen, at one of New York City’s most beautiful stores ABC Carpet & Home.
The menu offered many seasonal dishes of which one I just could not get enough off. It was their “roasted kabocha squash toast w/ fresh ricotta and apple cider vinegar”. The flavors and textures of this creation were simply divine. Thoughtfully layered with crunchy bread, salty cheese, sweet and earthy squash, topped with chili and mint – it was divinity in each bite.
I recreated this dish in my kitchen using Jean-Georges Vongerichten’s recipe and though I could not get it to taste exactly the same but it was still par excellence.
You must use good quality bread and you can use any cheese from ricotta, goat cheese – I even tried it with a herbed cream cheese and it tasted so good. I would try it with butternut squash the next time around.
This makes for a wonderful snack, appetizer or even a lunch dish!
Plantains are a really wonderful source of fiber and vitamins C and A. They taste especially good when spiced up and pan-fried to make a yummy meal that can be served with pretty much anything.
I recently found this wonderful recipe for a roasted broccoli tart on Celeste’s Cooking Creation blog which I just had to try.
The tart turned out to be really easy to make and a wonderful appetizer or meal idea.
My mother-in-law makes the best potato salad ever!
It is chock-full of vegetables and really super tasty. Here is her simple recipe.
Zaalouk is a scrumptious cooked salad made with eggplants. It is one of my favorite salad dishes in Moroccan cuisine and I was thrilled when we learned how to make it at my cooking class at La Maison Arabe in Marrakech.
Zaalouk is most delicious when eaten with warm, crispy slices bread (Khubz). Zaalouk keeps for many days in the refrigerator, tasting better as time goes by. In fact it is recommended that you make this salad a day ahead.