Category Archives: Repeat

Samosa chat

This is one of our favorites, but we finally did it well.

If you’re not familiar with samosa chat, it’s a street food sort of thing. Delicious layered meal that’s served in one dish. I’m not an expert on this (yet), but I think some of the standard components are samosa & chana masala. This time we deep-fried the samosas since we had the deepfryer out already. Oh, what a difference! I also used Smitten Kitchen’s recipe for chana masala which was incredibly easy and delicious. One of the most successful attempts we’ve had making chana masala.

Atop our fried samosas (cut in half), we layered some chana masala, cilantro, sev and a number of chutneys and sauces. I know it could’ve used more, but this was made from ingredients we already had on hand.

We definitely will do some work to perfect our samosa chats… a real favorite here.


In a pickle

Yes, every time someone pickles things and blogs about it, the post must be titled something about being in a pickle.

After pouring over the new cookbooks of last week, my mind was set on pickles. We had some green beans that we didn’t get around to from last week’s farmer’s market, and I picked up some lovely carrots at this week’s market, forgetting that we had a few bags of grocery-store carrots in the fridge. What to do with these lesser vegetables? Pickle away!

The bounty so far includes some curry-jalapeno picked carrots, pickled green beans and pickled russian purple radishes. I intend to try a ginger beet pickle tomorrow. I’m hoping to either use these as snacks or to top salad. Or fish.

Tonight’s dinner was a success, too. Picked up some green garlic at the market, not quite grasping that it’d be so different from the stuff we normally cook with. The texture is so bizarre when you’re chopping, but it’s really interesting and flavorful. We followed the linguine with green garlic clam sauce on this NY Times page. Served it with a mixed greens salad, with greens from Ray’s yard, and a curry vinaigrette. That vinaigrette does really interesting things. I’d love to mimic a chicken curry with grapes and almonds. Chris had a suggestion, too, but he’s talking to me right now and I can’t expend additional brainpower to access my memory.

So far, everything’s been worth repeating.

Oh, have some tomato sauce going on the back burner. Here’s hoping it meets to the successes of the rest of the day.

UPDATE: Nearly forgot.. sipping on my celery julep. Very refreshing, and makes you consider celery in ways that you hadn’t necessarily. Chris: “Peppery.” Me: “herbal.” It’s a very refreshing drink. I do declare.

Smooth sailing

So, I made the cranberry meyer lemon scones that I mentioned in a previous post, and they’ve been a nice semi-tart breakfast, but have been really digging on a smoothie accompaniment in the morning. We’ve been having fresh strawberries, a dollop of vanilla yogurt, powdered green tea, orange juice and bananas compounded and then blitzed with ice. It adds some pep in the morn!

I guess I’m craving more green, because I’ve also found those smoothies served with a green salad, or a Cobb salad variation, is incredibly satisfying. It’s not a homemade salad dressing, but Newman’s Own Lite Ginger Sesame dressing brings it together nicely.

Lastly, there’s no recipe, but last night I used this spice rub that came with the W&S dinner party package on some salmon (“grilled” using the prize pan) and served them with incredibly fresh peas. I was about to flash boil them, but I’m glad I tried them first. Pure candy, as they were raw! I read recently that there’s a recipe for fresh green pea ice cream, and… I admit it, I’m intrigued.¬† It’s by David Lebovitz, but in his ice cream cookbook, which, sadly, I do not own.

Now to put together a menu for the dinner party.. without going overboard. I need restraint, but I love the excuse to try something fun. I’m finding inspiration in some new cookbooks… Ad Hoc, Lee Bros. and Michael Symon’s books. Think I might be making the strawberry wine coolers from the Lee Bros. cookbook. Everything else is unsettled, though.

Cobb Salad

Grilled some chicken thighs for this on Sunday when the grill was hot. Skipped the blue cheese for the lactose intolerant among us and for the health of the lactose tolerant.

Verdict is: delicious. A good combination of flavors. A satisfying salad.

This isn’t my picture (it’s from the original blog), but.. just look at this! Ours looked rather similar.

Buttermilk biscuits

This has become my “go to” recipe for buttermilk biscuits. Doesn’t take too long to whip up, plus you can make the biscuits the night before and toss in the oven the next morning. It has become worth keeping buttermilk on ¬†hand to make this when the mood strikes…

Salt and Pepper Tofu

This one earned a place on our plates…

Not exactly healthy, but it’s dangerously delicious. And pretty inexpensive. Definitely needs something to balance the fried-ness.

Maybe we’ll break out the deep fryer…

Ethiopian (via Herbivoracious)

We’ve already made this twice, and enjoyed it both times. The lentils yield a lot, and make decent leftovers. They do start to stink if you forget about them, and leave them in your bag for many days. I still need to check out the international food store (seriously, it advertises itself as “international,” but I think it’s primarily African) down the street and figure out how to make injera. Or how to buy it…



This is old, but just starting the blog up so going through some favorites. We made it last week with hanging tenders and a side of potatoes, squash. It was so good that the sauce made a repeat performance on omelets the next day.

Smitten Kitchen’s Radicchio, Apple and Pear Salad


My mayonnaise didn’t come together as it was supposed to, but this was a very satisfying and refreshing salad. Yielded a lot, and the bitterness of the radicchio contrasted nicely with the sweetness of the thinly sliced apples and pears. We had with some brioche I made earlier.

Would make this again! Good palate cleanser after some unhealthy (but delicious) food. I’m looking at you, Conrad’s delicious clam strips.