Peter Paniccia’s Stir Fried Hot Peppers w/ Bread Crumbs

I can’t stop raving about my favorite organic CSA farmer Peter Paniccia of Pietro’s Coop and his hot peppers. This past year, he showed me a really great way to cook these peppers.

It was so yummy that I pretty much ate the whole pan of peppers myself – don’t ask what happened to my stomach the next day! Next time I will show some restraint (or maybe not)

 YOZ_1112

YOZ_1115 YOZ_1145 

  Continue reading

Chadachadi – a Bengali Mixed Vegetable Dish

Chadachadi is a Bengali dish that is made with a hodgepodge of leftover vegetables. There is a strong flavoring of mustard seeds and mustard oil that gives this dish a distinctive tangy, depth of flavor.

 YOZ_9230 Continue reading

Peter’s Hot Pepper Preserve

My awesome organic CSA farmer Peter Paniccia of Pietro’s Coop comes bearing baskets full of wonderful produce. One of my very favorites is his hot peppers.

I just love the vibrant kick these peppers add to pretty much every dish I make. Here is a recipe where I actually manage to preserve these hot peppers so they will last me through the winter months. I use a spoonful of this is so many dishes from pastas, to sandwiches or in dips and so on.

DSC03320

Continue reading

Nepalese Karela and Alsi ka Achar (Bitter Gourd and Flax)

Nepali cuisine consists of several spicy sides dishes which are eaten with rice and lentils (dal). These are called “achars’ or chutneys and are made with a variety of vegetables. One can use the base recipe for the achar and just vary the vegetable that is used.

Here is a wonderful recipe that Manju makes which comprises of bitter gourd (karela) and is topped with ground roasted flax seeds.

 YOZ_9068 YOZ_9077 Continue reading

Sumeet’s Machar Jhol (Bengali Spicy Fish Curry)

Machar jhol is a classic Bengali spicy fish curry flavored with the goodness of mustard. The best way to eat this dish is with plain white rice. Here is a really excellent recipe. You must use a good mustard oil to make this dish as that is what gives it flavor. Generally mustard oil is available at any Indian grocery store.

YOZ_9167 

Continue reading

Nepalese Aloo ka Achar (Potato)

This recipe is another example of the spicy side dishes called “achars” which are prevalent in Nepalese cuisine. This version is eaten over boiled potatoes but one can substitute the potato for any vegetables cooked or raw, such as cucumbers, radish, steamed asparagus – even tofu and so on.

 YOZ_9144 YOZ_9143 Continue reading