Sunday, September 7, 2008
I once heard that the best Indian food in the world could be found in London. So naturally eating Indian food was on my list of "must do" during our vacation. The opportunity presented itself on our last night in London. Taking a tip from the locals we headed to Brick Road to grab a bite at one of the more than 60 Indian restaurant's within a 3 block area. The atmosphere was a lively as the food was spicy. After being coaxed by every restaurateur we finally settled into a cool little spot that promised big flavor for a low price.
- Heat oil in a large pan and brown the lamb. (5-10 min)
- Lift the lamb out of the pan and put the pieces in a large dish.
- Coat lamb with the vindaloo marinade, cover and set aside.
- Add onions to the oil in the pan and cook for 5-10 min or until golden brown.
- Return the lamb with the vindaloo marinade to the pan and cook over medium to low heat for 10 minutes.
- Pour in the vegetable stock and simmer for 5 minutes.
- Add the garam masala, bay leaves and dry chilies and cook for an additional 5 minutes.
- If you want it "hot" add the optional black pepper, crushed dried chilies and chili powder at this time.
- Reduce the heat and simmer gently for 20-30 minutes.
- 4 garlic cloves, crushed
- 2 red chilies, finely sliced
- 3T malt vinegar
- juice of 1 lemon
- 1 t salt
- 1 t sugar
- 3 t ground coriander
- 2 t ground cumin
- 1/2 t ground cardamon
- 2 t turmeric
- 1/2 t ground cloves
- 1 t freshly ground pepper
- 4-5 T corn oil
- 1 lb cubed lamb
- 2 medium onions, finely chopped
- 1 1/4 c vegetable stock
- 2 t garam masala
- 4 bay leaves
- 2 dried chilies
- 1 t freshly ground black pepper
- 2 t crushed dried red chilies
- 3 t chili powder
Serve with Mint and Yogurt Raita
- 2/3 c plain yogurt
- 1 T finely chopped mint leaves
- 1/2 t chili powder
- 1/2 t garam masala
- pinch of grated nutmeg
- 1/2 t salt
- 1/2 teaspoon sugar
Monday, September 1, 2008
- Olive Oil
- Salt & Pepper
- Feta Cheese
- Serano Peppers (this was also a great addition to the Volax salad that we did not find on other Greek Salads.)
- Italian Parsley
- Red Onions
For dessert I decided to serve Watermellon with a Basalmic Reduction Sauce.
The sauce is a simple syrup of 1/2 C Balsamic Vinegar, 1/4 C sugar and 1/4 C water. It is important not to let the syrup thicken to much or you end up with Balsamic Taffy instead.
Unfortunately I purchased the small "individual" sized watermelons and they had no taste. But, I like the presentation and I think the elements may be worth trying to put this dish together again.
Last Sunday we experienced our first of what would be 7 nights of Greek Salad.
Capers, Parsley, Red Onion, Olives, Green Peppers, Cucumber, Tomato and Feta Cheese, Olive Oil, Salt and Pepper.
When it comes right down to it, the Feta Cheese and the Tomato are the most important ingredients. The cheese we had was fantastic and the tomatoes were a color of red I had never seen before - deep and juicy red...
The other ingredient which was used at every meal was Eggplant. Our fellow European travelers got a huge kick out of the name we used for this purple vegetable. Not being a fan of Eggplant, I did not take any picture of the finished dishes, but here is a beautiful display from the farmer's market in Tinos.
Fortunately, it was not all Eggplant and salad. Each island offered a slightly different take on seafood. We ate Sardines that were 8 inches long and Fried Shrimp, Calamari and Octopus.
And of course, no vacation can be complete without a taste of local Bacon. We learned that what we call Bacon is called "Streaky Bacon" by the Brits and can be found in snack form in Greece.
I never thought I would say this but ... not all forms of Bacon are good. After one bite we agreed to take a picture of the bag and donate the contents to the birds.
We arrived home last night we were too tired to cook so I am making Sunday dinner tonight instead. More on that to come ...
Monday, August 18, 2008
Heirloom Tomatoes with basil, salt and a balsamic vinaigrette.
Butter Recipe - (mix the spices to your taste level)
- 1 cube of butter
- Cayenne Pepper
- Ancho Chili Powder
- Worcester Sauce
Monday, August 11, 2008
Say what you will but in my mind all chocolate should either be accompanied by salt or peppers (Cayenne, Chile, Ancho - you name it they are all good.)
And, no I do not limit my love for these spices to just chocolate. In my book everything is better with Salt N Peppers. So, here we go, my adventure into food blogging with a Salt N Peppers flare.
I can't promise everything I share will be good, but everything will have spice.