All posts tagged: turmeric

You Have Five Days in New Paltz, Part 2

During our winter visit in 2017, I remember we quickly drove past a shop in town that had the word CHEESE in it’s name. That’s all I saw. Cheese. We didn’t have time to check it out (every shop closes by 6PM!) but for the next six months, I knew it’d be a priority visit for me if I had a chance to return. Well, a few weeks ago, we walked a couple of miles into town, hangry, and I asked, “Where’s the cheese!? I don’t see the cheese!” Then I remembered all trees were bare the last time we were here. I spotted the only tree-lined block to our right and told Dan it had to be behind them. And there it was, a cheese shop with two entrances, held in what seemed to be a secret block of independent shops. At first, I thought it would be similar to World of Cheese in Forest Hills, where, simply put, they sell cheese. But since they’re called The Cheese Plate, I am happy to announce …

Indian-Spiced Roast Chicken

When winter comes, I crave the warm, heart-reaching spices. Garam masala is made with my mortar and pestle. The bright reds of cayenne, chili, and paprikas are used more often to paint every dish. Pinches of cinnamon, cardamom, cloves, and nutmeg in almost everything, from home-cooked meals to all baked goods. This isn’t to say I don’t welcome them during the warmer months; I do. This is to say I celebrate the hell out of them when trees loosen up and we find ourselves bundled up, head-to-toe. When we spent our first cold and snow-filled week at New Paltz, we ate plenty. But when we ordered take-out from their one-and-only Indian restaurant, Dan and I ate, like, well, animals, according to his father. It was a feast of chicken tikka masala, masoor dal, chana dal, chicken and vegetable biryani, meat and potato samosas, naan, sauces–one a very bright green which reminded me of pandan, something Tory and I discovered while eating Kaya Toast. This feast was everything we NEEDED, and some. It was the best …

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.