blue_dolphin

Very different from DRR but still a good bit of personal writing. Check out the sample available via Amazon's 'Look Inside' feature to get an idea. This Will Make It Taste Good (eG-friendly Amazon.com link)

Indian-ish late lunch/early dinner Clockwise from top: Priya's dal topped with lime-pickled onion, Black cardamom rice, Charred okra, Squash Raita and Lotus root & jammy tomatoes

I paid a ridiculous amount of money for the jar but .... pandemic ... you know ... I needed a preview of the book 🙃 It's good stuff!

My copy arrived yesterday, too. I'm so excited! I just love the concept. I ordered some of the Red Weapons from her online shop a while back and I'm excited to make my own batch while there are still decent tomatoes at the farmers market. The Little Green Dress is on my list, too!

Indian-ish breakfast Clockwise from the top: Chapati, junjaro (beans) topped with lime-pickled onions, scrambled egg, potato, red pepper and peanut sabzi, tomato chutney, cilantro chutney

I got my copy yesterday, too. I really love the concept. I ordered a jar of the Red Weapons from her site a while back and am looking forward to making up a batch of my own now.

Another mostly Indian-ish plate for me today: From 12 o'clock: Black cardamom rice from Mowgli Street Food, Priya's dal, Basic kachumber, Squash raita, Cilantro chutney, Red chile potatoes, Brussels sprouts & leeks from Modern Spice and Lime-pickled onions from Made in India

A late lunch/early dinner plate assembled from the Indian-ish buffet in my fridge: Clockwise from the papad at 1 o'clock: Chile peanut rice (made with cashews), Priya's dal, Tamarind, fig and cumin chutney, Cucumber raita, Cilantro chutney, Lauki sabzi (bottle gourd), all from Indian-ish and, in the center, Lime-pickled onions from Made in India

That's right!

I thought the Réunion prices looked great! The 2 local bakeries that I visit most often, Café Ficelle, in Ventura and Roan Mills in Fillmore, charge $4.25 and $5.00, respectively for a plain croissant, 4.95 and 5.00 for a pain au chocolat, 4.75 and 4.00 for a baguette.

A mix of planned overs and freshly prepped Clockwise from 6 PM: Cucumber raita, cherry tomato and chile pickle, Brussels sprouts with leeks and curry leaves, Kaddu (sweet-sour butternut squash), Priya's dal, chapatti, cilantro chutney. Sprouts are from @Monica Bhide's book Modern Spice, chapatti from Made in India and all others from Indian-ish

Veggies and dips for a late lunch yesterday Bottom left is a spicy chickpea dip and upper right is lima bean and basil dip, both from Indian-ish, with chapatti chips from Made in India. First time trying them and I thought both dips were quite good. The cilantro, lime juice and hot fresh chile in the chickpea dip makes it distinct from hummus. I used holy basil in the lima bean dip, which went well with the generous amount of fresh ground black pepper and gave the dip a unique flavor that I enjoyed.

For others interested in the book, there's a healthy sample, including several recipes available via Amazon's Look-Inside feature: Flavor (eG-friendly Amazon.com link) I like that all the recipes appear on a single page, with the list of ingredients on the left and the header notes and step-wise recipe instructions on the left. Ingredients and quantities are printed in a bold font with substitutions or pre-prep instructions (like peeled, pitted, thinly sliced, roughly chopped, etc.) in a non-bold, maybe slightly smaller font. I find the index (which can also be viewed via Amazon's Look-Inside) quite easy to read compared with some other books. Just small things but they can make a book annoying to use or a pleasure, depending on the choices made.

I pre-ordered the UK edition so I've had it in hand for a few months but haven’t done much cooking from it yet. His last book, Simple, was kind of Ottolenghi-lite. This one returns to the imaginative use of flavors and longer ingredient lists of his previous books. He describes it as a continuation of his vegetable focus from Plenty, divided into chapters on individual vegetables to Plenty More, chaptered based on cooking technique to this book that adds essays that fall into 3 flavor - boosting categories: Process - charring, browning, infusing, ageing Pairing - sweetness, fat, acidity, chili heat Produce - mushrooms, alliums, nuts & seeds, sugar (incl fruit & booze) and divides up the recipes accordingly. It's certainly worth a read so do ask your library to order it. I'm interested to see how it compares with Nik Sharma's Flavor Equation. The latter is not vegetarian but I’m not sure what other differences there will be. For those who don’t own Plenty and Plenty More, I might start with this one first, just because of the explanatory essays are more informative of his recipe development process than the previous books, though both the others have a lot more recipes. Flavour has a photo for each recipe, which was not the case for the other 2. I've already got all his other books so I didn’t need this one but it will be the January book in the Food52 cookbook club I participate in and I always put those books through a workout so I’m looking forward to that.

A plate assembled from my Indian-ish planned-overs Raita and cilantro chutney were freshly made. Chapattis reheat nicely in the CSO

Thanks! The 'hot' is chili-infused. Julia Turshen has a recipe for Spicy Honey in her book Small Victories that's pretty much the same thing as Mike's Hot Honey, and that's what I used. In addition to chiles, both have a bit of vinegar added.

Avocado & kimchi toast with a boiled egg

With the exception of 1 or 1 pizzas, it's been too hot lately for me to want to crank up the oven to make any bread but I did some in a pan yesterday. A batch of chapattis from the recipe in Made in India: Then, using the same dough and some leftover dosa potatoes that I mashed up, I made a few aloo parathas Dough and potato balls: Rolled out: Wrapped: Done:

More eggs & potatoes here Dosa potatoes with lime from Indian-ish with a boiled egg. Tomato chutney and cilantro chutney on the side

Clockwise from top right: Green chile and cherry tomato pickle, Cilantro chutney, Cucumber raita, Mustard seed & curry leaf snap pea salad, Bottle gourd sabzi, Junjaro (kidney bean curry), brown rice in the center.

Grilled pear & gorgonzola with a drizzle of hot honey.

More Indian-ish Clockwise from 12 noon: Mustard seed and curry leaf carrot salad, Kaddu (sweet & sour butternut squash), Cilantro chutney, Cucumber raita, Cashew chutney, Junjaro (kidney bean curry made with Rancho Gordo Domingo Rojo beans), a serving of Massa Organics brown rice and a small dish of tomato chutney in the center. Yep, that's the one. First time buying a new car so I wanted to make it fun, and it absolutely was. Adjacent to the Munich factory and museum, they have a big exhibition, dining and event space called BMW Welt which is open to the public. If you're picking up a car, they whisk you up to the VIP lounge on the top floor and once the paperwork is complete, they escort you down this big long staircase in the center atrium. As you descend the stairs, spotlights illuminate your car and it begins to rotate on its own little turntable. You drive a little victory lap around the atrium, waving at the folks watching and get to tool around Europe in your new wheels before it's shipped to your dealer for final delivery. If you search "European delivery" and any European car brand, you'll find more info. Since it's off topic, I won't say more here but feel free to send a PM if you have other questions.

I have no dinner to share today but a simple "like" is entirely insufficient to convey how much I enjoyed your post. I feel like I've enjoyed a bit of crisp autumn weather, a picnic with beautiful vineyard views and a marvelous dinner with splendid wines. I collected my current car at the factory in Munich and was able to drive around a bit. If I'm lucky enough to do that again, I've got your area marked for a visit. Thanks for taking us there!

My mother and her sister and their mother would never tell their ages. If asked, they replied with the Oscar Wilde quote, "One should never trust a woman who tells one her real age. A woman who would tell one that would tell one anything.” A couple of nights ago, someone smashed their SUV into the pepper tree at the end of my drive way, flipping the vehicle, alarming my cats and requiring a 911 call to the CHP, who sent 2 officers to make a report. Since it was on my property, they requested my contact info. When they asked my age, I reflexively responded with that same quote. When they left, I dissolved in laughter, realizing that I had well and truly become my mother 🤣. @Shelby, Happy belated birthday - you're just getting some practice in! And I can't imagine a better birthday than puttering in the kitchen with fancy foods and a mimosa coming up!

Cauliflower and tomato chutney pizza I slathered a healthy spoonful of tomato chutney over the dough before topping with par-cooked cauliflower that had been tossed with a garlic and red chili-infused olive oil and a mix of cheddar and mozzarella. I wasn't sure about this so I only made a small pie and intended to use the rest of the dough for a pepperoni pizza but it works so I made another, just the same 🙃