liamsaunt

Sad, sad egg and cheddar sandwich. I did not make it. I bought it on vacation. The coffee shop was called Fuel and I guess it served that purpose.

yesterday, inside out omelet with mushrooms This morning, porridge with warm cardamom blackberries, toasted coconut, walnuts and pumpkin seeds

Tonight's dinner was another recipe from Meera Sodha's Fresh India, Park Street kati rolls. I made my own parathas which made it a bit more time consuming than she may have intended. Anyway, the cooked parathas are heated and then topped with egg, then flipped and filled with a sautéed blend of paneer, bell peppers and red onions seasoned with cardamom, cumin, and Indian chile powder, then topped with a cilantro chile chutney. I have no idea why I made two, one was more than filling enough! I saved the other one to repurpose into some sort of breakfast or lunch tomorrow.

Actually, the recipe calls for 2/3 cup whole milk, and for the panko to be ground up in a food processor before blending it with the meat and milk, I guess to eliminate the crunch. I do not like meatloaf, but I have notes in my cookbook next to this recipe from my Mom's experience cooking it for my Dad and brother. They all said the texture was not pleasing and also they felt the garlic sauce was overpowering...and my entire family loves garlic. Most of Ina's recipes are good, but she does have a handful of real clunkers. I personally cannot stand her recipe for bay scallops gratin.

Congrats! Dinner tonight...I make this sandwich in some form every time my husband is traveling for work. I love it, he hates it because I made it too many times when we were in college. Roasted mushrooms, gruyere, dijon, arugula.

i made this a couple of years ago and did not care for it. It may have been the vinegar I chose. I'll probably try it again soon since I keep seeing it here. This morning I made another breakfast from Made in India: Inda Boflo, or spiced Ugandan eggy bread. Basically, it is a savory and spicy french toast flavored with chiles and cilantro, served with a sweet and spicy tomato-ginger chutney. It had quite a bit of heat. I liked it.

Here is a soup I made on Friday night. I used leftover mashed potatoes and leftover celery root-potato puree from dinners earlier in the week. one onion sautéed in butter then combined with the leftovers and some chicken stock in a slow cooker for a few hours, stick blended and then topped with bacon and scallions. I was going to add cheese too but the soup was rich enough without it.

Yesterday I made four recipes from Meera Sodha's Fresh India (her next book after Made in India). This cookbook is entirely vegetarian. Paneer kebabs with ginger and cilantro, paneer kebabs with sticky mango, fresh coconut rice with cashews and shallots, and cauliflower and pomegranate chaat. All were delicious.

Last night, pan griddled flatbreads from Bread Illustrated. Good, but I prefer the version I make on the grill more. Considering it was about 15 degrees last night, using the grill was not an option. I also made two recipes from Meera Sodha's Made in India. Salmon and spinach curry, and carmelized onion jeera rice

Skipped the eggs this morning in favor of steel cut oats with golden raisins, brown sugar and pumpkin seeds

I just use regular butter with a small splash of oil in a very hot pan. I also dry them well and salt them for a bit before sautéing. I get my scallops from a fish share so they are very fresh and not chemically treated, which also helps.

The version I made was from Meera Sodha's Fresh India. She says that the dish is named after a Mr. Kerjiwal, who special ordered the dish every morning for breakfast at the Willington Club over 30 years ago. Finally, after many years of his daily request for this breakfast, the club put the dish on their formal menu and it became very popular in Mumbai. Her version just has the egg, cheese, mustard and chile (she calls for green but I only had red today). The cilantro and red onion sound like terrific additions. I'll try it that way next time.

Acadian redfish cooked meurniere style, with celery root-potato puree and peas from the freezer because I am low on fresh vegetables. Need to go to the food store.

eggs Kerjiwal

Baked a lot of olive bread yesterday To serve with chile linguini with scallops fra diavolo and fennel

Last night we enjoyed a roasted chicken, served with mashed potatoes, gravy, carrots and spinach.

Akoori with some buttered scali bread

I don’t do kindle cookbooks. I read novels on my iPad (had a kindle but it died). I prefer actual cookbooks because I write in them.

Weird. My copy of Plenty says to roast the eggplant at 400 degrees. Your dish looks fantastic!

I baked a lot this week. One night I made homemade crescent rolls to have with soup Yesterday I baked a loaf of rye bread for my parents I also made a fougasse Which we ate with pasta and meatballs last night

Your son is an impressive cook at age 12!! The tea eggs look great.

Vietnamese caramel salmon, rice and smacked cucumbers

Thanks! It was tasty too. I have a bunch of the sriracha syrup and kimchi left so will be making it again soon. Today's breakfast, a masala omelet. Recipe from Meera Sodha's Made in India

This morning I woke up hungry and wanting something different for breakfast, so I made an omelet stuffed with kimchi, drizzled with sriracha syrup, and topped with sesame seeds and cilantro. Very satisfying. I found the recipe in New York Times Cooking. I used a bit less sugar in the syrup than the recipe calls for, and I also heated the kimchi in the pot I made the syrup in rather than scrambling it into the eggs. Recipe: https://cooking.nytimes.com/recipes/1015053-kimchi-omelet-with-sriracha-syrup?action=click&module=Local Search Recipe Card&pgType=search&rank=2

stir fried chicken, peppers, and shiitake mushrooms in a hoisin, garlic and ginger sauce