All posts tagged: Cauliflower

A Month with Simple

There have only been two cookbooks my hands have ever taken turns being attached to: Aromas of Aleppo, and Tasting India. With Ottolenghi’s Simple now being added to the list, (thank you Danny) my hands don’t even know what to do with themselves. I’ve made about 8 of his dishes within 3 weeks, and have picked up certain things from them that I can’t wait to try out in some of my own recipes. For instance, FRIED CAPERS. Shut the front door. On the day I came back with the first of the asparagus, purple and green, I knew I wanted to smother them with buttered, toasted almonds, fried capers, and dill. Because that’s what page 82 told me to do. Everyone at the table loved that extra touch of salt on fresh tender stalks. The next day, I wanted to try the capers out in a cantaloupe salad, because while I crave sweetness, I tend to crave the saltier side of things a tad bit more. I’m still developing the recipe for this one …

Not Your Average Carrot Soup

I’ve been on-and-off sick. Everything from cold to major aches. But on the day my throat couldn’t handle most things, I made my favorite, simple, ginger-y soup. And then I made it 4 times more, and again today. Telling Connie I was making this for the blog was really my way of saying, let me feed you. She had two bowls of it and told me there’s lovely balance between contrasting flavors and textures; they meld. That’s exactly what I was going for here. What you see aren’t just pretty garnishes. They are what completes this soup. Crispy chickpeas, crispy slivers of ginger, on top of silky carrot soup that has been simmered with orange peels and cumin seeds and more ginger. Yes, yes, and yes. Here’s a soup with a texture you can kiss. Enjoy, loves.  

Dal Recipe & Poem

In July, I was asked to read poems inspired by my neighborhood: Jamaica, Queens. I was even part of a panel, guys. WHAT!? I saw this as an opportunity for me to write about my favorite vegetarian Indian eatery (Annam Brahma), as well as my new love for cooking Indian cuisine right in the heart of home–my kitchen. The first kitchen I’ve felt the most comfortable in. I only started to mess around with these beautiful spices once I moved here, as they are sold in my nearest market and I can smell their warmth coming from the windows of various neighbors on my block. Love is another reason. Once I found out that Butter Chicken was Danny’s favorite, I wanted him to come home to the rich broth set to simmer on my stove. In the oven would always be a head of cauliflower that was doused in 1/2 a cup of olive oil, seasoned with turmeric, garlic powder, paprika, a generous amount of salt, roasted with slivers of jalapeño and garlic. It’s my …