"Flicking through SFI (Super Food Ideas) like the total cooking mag slut I am, I came across a recipe by Adrian Richardson. While he's not owning and running La Luna in Carlton, Melbourne, he endures the tortures of Ready, Steady, Cook which, if it were around in Dante’s time, would surely be configured as a circle of hell. I’ve changed the recipe a bit to suit what I was whipping up at the time and to include one of my favourite spices, cardamom, so this is what I’ve come up with...."
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The other thing I skipped was the asafoetida powder. It's funny because I actually recently found a place that carries this (an amazing little health food store around the corner from my office!). I saw the jar, thought about buying it, remembered my lack of an index, and figured I'd never re-find the recipe that called for it. So I didn't buy it. I suppose it's only fitting that I ended up making this for dinner. Such is life. :)"
"Samosa, the Indian curry puff, was selling on this street. Ah, kind of surprise to see it here. The samosa size is very big. I tried made samosa before, with curry puff filling. Not bad wor... Maybe I should make one again this autumn. Ever tried with the Japanese potato salad filling for a curry puff? It's yummy. I did one, so believe me, it's good.."
"My dear friend Alfie had told me Ina (Garten) prefers Pepperidge Farm (from the frozen aisle) so that's what I got. Once again, the Organic Sugar (Trader Joe's), Kosher salt and the cardamon powder came out (I thought it would be a nice complement to the spice and the heat of the Indian Samosas). This time, success..."
"We’ve eaten the same meal two days in a row. It was just that good. I can only take credit for preparing it because the inspiration and recipes came from two fabulous food blogs, What We’re Eating and Chocolate & Zucchini. The snapper was the best fish I’ve ever made. I rubbed it down with a mix of garlic, canola oil, cumin, and smoked paprika and then cooked it in a really hot pan with just a bit of canola oil. But it was Amanda’s smooshy dressing/sauce (that is meant for the jicama salad) that really made the snapper pop. I didn’t have tamarind paste so I substituted a few dried berries, some fresh ginger, and a splash of white vinegar. I have no idea how the original tasted but this sauce/dressing was so tasty I could have eaten it with a spoon"
"I used Basement1 as my experimental test subject. We determined that if you eat my version straight, you will make nifty faces and dance around the kitchen yelling, “YOWOWOWOW! SPICY!”
But once I got the bread baked and we did some dipping– it was still hot, but tolerable.
My friends are from Hell-A, so they’ll either like it, or lie convincingly. Or dance around the kitchen yelling, ”YOWOWOWOW! SPICY!” *shrug*"
"This soup is very delicious, too good for you to pass up because of some picky boyfriend! So, here's my suggestion. Make the soup but very, very thick and pull out a portion of it for him. Then, continue with the blending and adding broth/lime juice for you to have the soup. Grill up a nice, fat, juicy sausage for your boyfriend and have him slather his portion of thick soup on it. That'll convince him. Seriously, it would work great, especially if you get one of the sausage with a little fennel, cumin, coriander..."
