A couple weeks ago was one of the first times in a while that I went to an Indian restaurant. It’s not that I don’t like the food of my peoples (au contraire, I love), it’s just that I don’t really think about going to a restaurant to getting my hands on some chicken tikka masala. But you know, I live away from home, and (clearly) I don’t make enough time to cook at home. When my friends suggested we get dosas for dinner, I was game for once so we headed over to Tiffin Wallah in “Curry Hill” (that’s a totally non-official name for you non-NY’ers, but it refers to the desi-restaurant laden area of Murray Hill).
We broke fast with papri chaat (crisp fried dough, chick peas, tamarind sweet yogurt and date chutney) kinda like how I would at home (did I mention I miss home?). My friend Miral ordered some Indian naan-pizza thing which we can’t remember the name for the life of us…I think it was the Chili+Cheese Dosa they have (they say it’s their version of a quesadilla and that sounds about right).
It's like an Indian pizza...
Goat cheese crostinis with grape salsa
Recently, two of my lovely friends got engaged, so my roomie and I decided we wanted to treat them to a nice home-cooked meal. Naturally, I got really excited when we began planning the menu! I initially thought we could just make a simple tomato/basil bruschetta for the appetizer, but my mind raced back to these mini goat cheese crostinis I ate at the last Bobby Flay event I went to. I remember mistaking the grapes for chopped red onions and being totally surprised after my first bite (in a good way). Flay is all about texture in his recipes, and he really only uses ingredients you can taste. He always says, if it’s in the recipe, it’s there for a reason. This particular recipe is interesting because it plays on spicy ingredients (like chopped jalapenos and onions) that’s balanced out with the cooling taste of juicy grapes, and of course, all topped on a dense but flavorful herbed goat cheese.
Since it was a Hellmann’s event, I was able to easily find the recipe on their website:
I’ve been cooking a lot these days (pat on the back)…but every once in a while, things can go horribly wrong. My first stab at making falafel — or Failafel, as coined by Christina from the writing class I spoke at last night — was one of those times. As I began to realize that it wasn’t going so well, I almost stopped taking pictures, deeming it now useless for my blog. But I think it’s part of learning…and also a chance to pay further homage to the pure awesomeness of our mothers who could work that kitchen as if they never burnt toast in their life…and probably haven’t.
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posted on: 11.11.10 | filed under: FOOD - "The Delicious", Homemade, Mediterranean, Middle Eastern, Recipes, Vegetarian
| tags: failafel, falafel recipe, home cooking, middle easter, recipes gone wrong, the falafel fail, Vegetarian
Thursdays are starting to become my cooking night with Archana . We try to keep it healthy and easy and here’s another recipe we stumbled upon using Israeli couscous. I don’t think I ever had this type of couscous before — I’ve only tried the tiny, grainy type. It’s a bit carb-ey but is a good source of protein and fiber, and paired with the right seasoning and veggies as you’ll see here, is absolutely delicious.
We got the recipe from Epicurious but had to make some alterations to the proportions. I’ll give you the recipe we used, which feeds 4.
My fellow foodie, Archana of LettuceVeg.com, and I have been talking about making dinner together for a while now. We finally had a chance to get together and get our cooking on a couple nights ago for a light and easy three-course meal. We both knew we just didn’t want anything fried and also wanted to steer clear of pasta for once. So we figured what better way to kick things off than making a summer quiche? She pulled up a recipe from Gourmet but customized it to our own tastes: a spinach, basil and tomato quiche with a whole wheat crust.
First things first: As an appetizer, Arch brilliantly suggested we go light with fresh, homemade salad. We picked up some greens, red bell peppers, and mandarin oranges (we both are obsessive about them), and topped it off with chopped almonds and a smidgen of tomato basil feta cheese. We mixed it with balsamic vinagerette and voila: