C. sapidus

A friend came over for dinner so we cooked a "special occasion" meal. Friend brought raspberries and whipped cream for dessert. Chicken in fried masala (Talae masala ka murgh): Fry onion, black cardamom, canela, cloves, bay leaves, ginger, garlic, almonds, cashews, peanuts, coriander seed, cumin seed, white poppy seed, and nutmeg, then puree with coconut milk. Brown skinless chicken thighs and them simmer with half of the paste and water. Add in the rest of the paste, simmer some more, and then finish with chopped cilantro. Quite decadent. Spicy green peas with onion and ginger (Muttar-pyaz masala): Saute ginger, serrano chile, cumin seed, and an onion, then mix in ground coriander, cumin, cayenne, turmeric, and frozen peas. Simmer until done, then finish with amchur (mango powder), lemon juice, and garam masala. Basmati rice with whole spices (Khadha masala chaval): Rinse and soak rice so the grains lengthen. Fry cumin seed, bay leaves, cinnamon stick, green and black cardamom pods, cloves, and black pepper, add the rice and soaking water, and finish with chopped cilantro.

Basmati pilaf with caramelized onions and broccolini: Soak baskmati rice to lengthen the grains. Saute sliced onions, green cardamom, cloves, and cinnamon stick in ghee with sugar and salt, then remove half of the onions for garnish. Steam rice with the sauteed spices and onion. When the rice is resting, saute black mustard and cumin seeds, then add the broccolini. Toss everything together and garnish with the fried onion. Keema matar: Chop onion, garlic, and ginger in a food processor and saute until browned. Add cayenne, cumin seed, coriander seed, and turmeric, then stir with tomato puree and yogurt. Add ground lamb, salt, and garam masala, then simmer with a cup of water for a half hour or so. Finish with peas, lemon juice, chopped serrano chile, cilantro, and some Thai basil we had laying around. One of my absolute favorite keemas.

Stir-fried shrimp and green beans with fermented black beans and a goodly amount of Thai basil. Also, garlic, ginger, long red chile, oyster sauce, fish sauce, and a cornstarch-thickened chicken stock sauce. Jasmine rice with chicken stock, ghee, and a bay leaf to go with. Dipping sauce of bird chiles, garlic, lime juice, sugar, and fish sauce to go with mine.

Creamy scrambled eggs with shrimp and andouille sausage

Separately sear andouille sausage and shrimp and remove. Saute garlic with serrano and chipotle chiles in the sausage grease. Add spinach (thawed and drained), chicken stock, black pepper, cumin, and Mexican oregano and cook down. Stir in a dollop of yogurt and then finish by adding in the andouille, shrimp, and feta cheese. Turned out very well, spicy and flavorful.

Tinga de calabacitas: Roast garlic, broil cherry tomatoes, and blend with chipotles in adobo. Sear yellow squash (gift from a friend's garden) and remove. Saute chorizo and onion, add sauce and cook down, mix in Mexican oregano and squash, and top with crumbled feta. I do love tinga.

At least 10 days and counting since the last grocery store run. I do enjoy figuring out meals with what is on hand. Palak paneer, with turmeric shrimp and cubed sweet potatoes substituting for the cheese. Frozen spinach, dried fenugreek, onion, garlic, serrano chile, and turmeric, finished with yogurt and fried ginger matchsticks (forgotten for the picture, sadly).

No problem with knob markings, and no problem with snug attachment. But ours is just a range top (no oven) - I don't know if that makes a difference. I am so sorry to hear of all the problems you are having with your Blue Star.

Leftover sorrel rice and green beans with feta. Sadly, none of Mrs. C's delicious halibut survived the meal.

Returned from 8 days in New England and concocted lunch from what remained in the fridge. Grandpa's chorizo (still within its sell-by date), kimchee, habaneros, spinach (surprisingly still crisp and green), half a white onion, garlic, and cherry tomatoes that Mrs. C picked up while I was gone. Fish sauce and grated Parmesan for flavor.

Maybe well below -39°C. But don’t cut anything hot.

Hot buttered lobster roll with coleslaw and New England clam chowdah (not pictured)

Couple of dinners on a disc golf vacation. First, from the Burger Barn, a food truck (really a food mobile home) in Jeffersonville VT. The “nutty goat” burger (cherve, maple-roasted walnuts, bacon, caramelized onions, and mayo), and jalapeño poppers with big-hunks-of-blue-cheese dressing: Next meal was at Alchemist Brewing: Jamaican tacos (jerk pork, jerk chicken, and fried fish) with Heady Topper DIPA, followed by Luscious British-style imperial stout. Highly recommended Heady Topper. Enjoyed a jazz band while listening to the rain on a covered patio.

Thai shrimp salad (plah goong) with lemongrass, shallot, cilantro, mint, and a dressing of roasted chile paste, sliced bird chiles, fish sauce, lime juice, and sugar. Served on leftover Mexican green rice (which was also good with the eggplant). Roasted eggplant brushed with garlic, cumin, and roasted chile powder in olive oil. NYT recipe but I doubled the garlic. Salt would be better sprinkled on rather than mixed in the oil.

Two favorites: Garlic-black bean pan-fried halibut, from 'Dancing Shrimp'. Fry halibut fillets until partly done and remove. Stir-fry a minced head of garlic, ginger, and cilantro stems, add black soy sauce, sugar, Shaoxing rice wine, minced fermented black beans, roasted chile powder, and a little fish sauce to taste. Remove half of the topping, add halibut fillets, cover with the removed topping. Flip after a minute or so, and done. Served with Mexican green rice, steamed with a blend of roasted Poblano chiles, garlic, white onion, spinach, flat-leaf parsley, cilantro, and chicken stock. This green rice recipe in 'Cocina de la Familia' is my favorite. Also how we used to get extra vegetables into the boys when they were little.