Tag Archives: stir-fry recipe

Nik Sharma’s Beef Chilli Fry with Pancetta

An easy flank steak stir-fry with the unexpected addition of pancetta.
An easy flank steak stir-fry with the unexpected addition of pancetta.

Nik Sharma is not a triple, but a quadruple threat. And we’re all the better for it.

Writer, photographer, recipe developer, and food scientist, he does it all. And those talents are on big display in his new cookbook, “The Flavor Equation” (Chronicle Books), of which I received a review copy.

Born in Bombay (Mumbai), Sharma studied molecular genetics at the University of Cincinnati, before getting a a full-time research job at Georgetown University’s Department of Medicine. His creative side soon took hold, though, as he started cooking his mother’s recipes, as well as developing his own, which he chronicled on his award-winning blog, A Brown Table.

That led to his first cookbook, “Season: Big Flavors, Beautiful Food” (Chronicle Books, 2018). His follow-up makes use of his science background even more, along with his always beautiful food photography.

Through more than 100 recipes, he teaches how certain techniques or ingredient additions can heighten brightness, bitterness, saltiness, sweetness, savoriness, fieriness, and richness — the flavors that make food taste so good. Sharma also delves into how sight, sound, mouthfeel, aroma and taste all play into how we react to food.

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Easy-Peasy Spiced Ground Lamb with Peas

A comforting home-style Indian dish -- in mere minutes.
A comforting home-style Indian dish — in mere minutes.

Some people always keep a bag of frozen peas in the freezer to suppress bruises or aches and pains.

Me? I keep one for last-minute additions to salads, soups, stews, pastas, and more.

They are nearly as good as fresh, easier to prep (there’s none involved), and are available year-round.

They add bright color, subtle sweetness, and gentle texture to so many dishes, including this one.

“Spiced Lamb with Peas (Kheema Muttar)” is from the cookbook, “Indian in 7” (Kyle, 2019), of which I received a review copy.

It’s by Monisha Bharadwaj, a chef and food historian, who runs an Indian cooking school in London, Cooking with Monisha.

As the name implies, the book is all about recipes for that take seven ingredients or fewer. Bharadwaj does take a few liberties with that, though. Cooking oil isn’t included in the official count. And some recipes call for simple sauces or pastes from a different recipe in the book.

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Shredding It In The New Year

Your new go-to dish in the new year.

Your new go-to dish in the new year.

 

Another new year. Another pledge to exercise more, snooze more, disconnect from the electronics more, and of course, to eat more tofu.

Just kidding.

Sort of.

You know come Jan. 1, you promise yourself you’ll eat better. This is an easy way to keep your word.

Because “Shredded Tofu with Spicy Ground Chicken and Edamame” not only incorporates good-for-you tofu, but is effortless and delicious.

It will also teach you a new nifty trick with tofu.

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