Category Archives: Recipes (Savory)

Crunch-A-Licious Indian-Style Crisp Garlic Shrimp

These addictive shrimp are crisp enough to eat with your fingers.

These addictive shrimp are crisp enough to eat with your fingers.

 

If you’ve ever shied away from cooking Indian food at home, fearing a long list of ingredients not easily available at your neighborhood grocery store, this is the recipe for you.

“Crisp Garlic Shrimp” could not be easier.

Nor more delicious.

It is from the new “The Indian Cooking Course” (Kyle), of which I received a review copy.  The lavishly photographed, comprehensive cookbook is by Monisha Bharadwaj, who runs the Cooking With Monisha cooking school in London.

IndianCookingCourse

Inside, you’ll find a bevy of recipes that showcase the breadth of flavors from North to South, from “North Indian Chicken Biryani” to “Sindhi Pomegranate Chutney” to “South Indian Lentil and Milk Pudding.”

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Asparagus in Coconut Cream Sauce

Enjoy asparagus in a velvety coconut sauce with lemongrass and garlic.

Enjoy asparagus in a velvety coconut sauce with lemongrass and garlic.

 

The countdown is upon us for the impending end of asparagus season.

Sigh.

So there’s no time like now to make this super easy asparagus dish.

“Asparagus in Coconut Cream Sauce” is from the new “Farm to Table Asian Secrets: Vegan & Vegetarian Full-Flavored Recipes for Every Season” (Tuttle), of which I received a review copy. It’s by food writer Patricia Tanumihardja, who was born in Indonesia and lived in Singapore before moving to the United States.

The book is full of inspired recipes that showcase the bounty available each season at the market. Try your hand at everything from “Vegetable Soup with Rhubarb” to “Vietnamese  Noodle Salad Bowls” to Tofu, Spinach and Fennel Wontons.” There’s also a helpful guide (with photos) about Asian herbs and pantry ingredients that will aid you in finding them at an Asian or international market.

FarmToTableAsianSecrets

Asparagus spears are simmered in a sauce of coconut milk, lemongrass, garlic, ginger, and chili paste. It’s seasoned with a dash of soy sauce, but fish sauce would also work. As the sauce cooks, it thickens to coat the asparagus spears. Velvety, citrusy and just a little spicy, it’s made for spooning over a mound of fluffy steamed rice.

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Paula Wolfert’s “Unforgettable” Duck You Can Eat With A Spoon

With crisp skin and flesh so tender you can cut it with a spoon, this duck by Paula Wolfert is a masterpiece.

With crisp skin and flesh so tender you can cut it with a spoon, this duck by Paula Wolfert is a masterpiece.

 

She is not a star of the Food Network. She doesn’t own a four-star restaurant that has a three-month wait for reservations. And she doesn’t write pithy food articles laced with expletives and bro-talk that everyone feels the need to read, dissect, and re-post again and again.

But Paula Wolfert should be as revered and renowned as any of those folks. More so, even.

She is one of the most influential cooks of our time — a woman who has dived deep into authentic Mediterranean cuisine long before most of us ever knew what a cassoulet or tagine was.

Over the years, she published eight seminal cookbooks. But when her friend, Emily Kaiser Thelin, a former editor of Food & Wine magazine, pitched the idea of writing a biography of Wolfert, no publisher would give it the green light.

So in a modern-day version of a barn-raising, Thelin rallied her friends and colleagues to the mission, recruiting photographer Eric Wolfinger, designer Toni Tajima, and cookbook author Andrea Nguyen to do editing duties. They mounted a Kickstarter campaign, which more than 1,100 folks supported, including yours truly.

UnforgettableCookbook

The result is “Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life” (M&P) by Thelin.

The title has dual meanings — and hints at why Thelin and her team were so driven to put Wolfert’s life and recipes down in perpetuity. Wolfert was diagnosed with dementia in 2013. The woman who once prided herself on studying up on almost a dozen languages in order to converse with cooks around the world, now finds most of those once familiar foreign phrases elusive. Even reading in English now and retaining its contents is difficult for her.

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Bowled Over by Nordic Nicoise

A Nordic Nicoise bowl to cozy up to.

A Nordic Nicoise bowl to cozy up to.

 

I sometimes chuckle that avocado toast has become a thing.

Really? Ripe avocado smeared on bread — haven’t we been eating it for ages? Why did it all of a sudden become a hip thing to nosh?

Same with food in bowls. Have we not piled food in bowls to dig into since we can remember?

Still, I can see why both appeal. There is something comforting about them. There’s the flex factor, in that you can put most any ingredients together on that toast or in that bowl, and come away with it being pretty tasty. There’s also something exciting yet satisfying in the fact that every bite is a little bit different from the last.

BowlsCookbook

Bay Area food writer Molly Watson has captured that irresistible attraction in her new cookbook, “Bowls!” (Chronicle Books), of which I received a review copy.

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What The Halibut — And A Food Gal Giveaway

Halibut cooked in olive oil -- a lot of it.

Halibut cooked in olive oil — a lot of it.

 

Yes, this recipe uses a lot of olive oil.

Yes, you’ll wonder what to do with all that oil afterward.

Yes, you can strain it, store it in the fridge and re-use it.

But yes, it may taste fishy.

That’s because you’ve poached halibut in it, creating a warm, bountiful bath of olive oil to cook it gently and slowly until the flesh is moist and incredibly silky. Best yet, it’s almost impossible to overcook the fish with this oven method.

If you’ve never tried olive oil-poaching here’s your chance with this dish of “Olive Oil Poached Halibut with Chermoula.”

Bathed in olive oil.

Bathed in olive oil.

The recipe is from the new cookbook, “Home and Away: Simple, Delicious Recipes Inspired by the World’s Cafes, Bistros and Diners” (Arsenal Pulp Press) by Darcy and Randy Shore, of which I received a review copy.

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