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  1. shain

    Dinner 2020

    Fire roasted eggplant in a sauce of roasted tomatoes and Sirene cheese. Fresh oregano, chili, thyme, garlic, olive oil. Toasted walnuts. Warm salad of stir fried zucchini, caramelized onion, tender chickpeas. Sauce of yogurt, tahini, lemon, sumac, zaatar, garlic, chili. Store bough baguette.
  2. I remembered I have two more flavor profiles I love for roasted potatoes. Following the same base recipe for 2kg of potatoes. Indian flavored roasted potatoes: - 3 tsp coriander seeds - 3 tsp mustard seeds (black) - 3 tsp cumin seeds - 3 tsp poppy seeds - a large pinch of hing (optional) - chili flakes or chopped fresh chili to taste - 3 tablespoons finely chopped roasted peanuts - a bit of MSG or 1.5 tsp nutritional yeast (optional) - 1 to 1.5 tsp salt - 2 tsp turmeric - To finish: pepper and cilantro (optio
  3. It's not the most unusual, but my favorite are roasted potatoes. For the last few years I follow Kenji's method, but use the spice mixture I've been using for more than a decade. For the 4 pounds of potatoes the linked recipe calls for I add: - 2 tsp sweet paprika - 1 tsp spicy paprika (or another tsp of sweet one plus some dried chili) - 2 tsp ground cumin - 1/3 tsp turmeric - a little MSG or 2 tsp nutritional yeast (optional) - 1 to 1.5 tsp salt - a couple tbsp of bread crumbs - To finish: pepper, lemon zest and parsley All those are m
  4. shain


    Love carrots in all forms but raw. Roasted they shine the most, but they work great to flavor other dishes. For tomato based sauces such as a ragu Bolognese, I avoid using too much carrots, because they can lead to a very distracting form of sweetness. One tip - since carrots take longer to cook than most other vegetables in a stew / sofrito, I often partially cook them in the MW before adding them in (slice them first or they might explode). Some of my favorite carrot centric recpies: Pasta with carrot, cream, blue cheese. Carrot, paneer an
  5. If you never tried it - try drizzling a baked sweet potato with some tahini (not tahini sauce, pure tahini), a bit of salt. Thyme or chili are optional. Coconut cream is also a nice topping.
  6. shain

    Dinner 2020

    A sort of Indian chaat nachos. Thin wheat flour dough with various whole spices, rolled thin, buttered and baked crisp. Constructed with chickpeas, mozzarella (I wanted a clean milky flavor), onion, chilies, tomato, cilantro. A chaat masala of sorts, with various toasted spices, amchor, salt and a bit of sugar. Plenty of yogurt. Mint and tamarind chutneys. Sev.
  7. Banana and peanut butter granita with dark chocolate chips.
  8. shain

    Dinner 2020

    Masaman curry. Started with a store bought paste, and amped it up with fresh herbs and spices (garlic, ginger, lemongrass, cumin, coriander seed, anise, nutmeg, clove, cinnamon, makrut lime, lime zest, pepper). Mushrooms, carrots, tofu, tofu skin, onion and tomatoes. Some coconut milk, tamarind, a bit of fish sauce and a touch of dark sugar. Bok choy and shrimps in the style of pad pak boong - stir dried with garlic chunks, chilies, oyster sauce, yellow bean sauce, soy sauce. Savory, spicy and smokey. Mango salad with lettuce, rice noodles, fried tofu, peanuts, cashew, onion, scallio
  9. shain

    Salad 2016 –

    A few recent salads. Freekeh wheat with carrots, soaked raising, silan, orange zest and juice, olive oil, cinnamon, chili, parsley, pepper. Freekeh wheat with apples, maple coated walnuts, white mold goat cheese, mint, olive oil, red wine vinegar, pepper. Lentils with same the goat cheese, grapes, pomegranate, onion, various herbs, honey, olive oil, vinegar.
  10. It should puff. The key is high heat and short bake - just like a Neapolitan pizza.
  11. shain

    Breakfast 2020!

    More of a snack, but in lieu of actual breakfast, so I guess it count. Rice noodles with coconut milk, mango, chili, lime zest, mint.
  12. shain

    Breakfast 2020!

    Smart move. IDK if I'd bother to precook it myself, but having a ready to fry french toast on hand sounds amazing.
  13. shain

    Rosh Hashana

    Caramelized onion casserole (sort of a custard, with more liquid content than a clafoutis). Eggplants stuffed with short pasta, tomatoes, mozzarella, garlic, fresh oregano and thyme, chili. Lima beans gratin with bechamel, Emmental, onion, sage, tarragon, lots of pepper, some nutmeg. Buttery breadcrumbs. Tzimmes with raisins, plums, apricots. Lightly spiced with toasted coriander, fresh ginger, cinnamon, aniseed, nutmeg and pepper. Finished with butter. No added sugar, no orange. Panzanella. Tomatoes and croutons with a pesto-vinaigrette of basil with olive oil, garlic, vi
  14. shain

    Rosh Hashana

    Can be gross, had some terrible tzimmes over the years. It can also be quite good.
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