I’ve really been doing so many recipes recently that it’s hard to remember them all! I did this one a couple of weeks ago, it’s kind of a glorified mashed potatoes with almost pureed kale and piece of hot dogs. Kind of satisfying in that rustic “peasant” way as Vincent calls it.
Kind of in a curry phase so I decided to try this fish curry also from the Hotel Pierre. I may not have fallen in love with it, but it’s a great week night meal that can be prepared simply and quickly, which is nice.
Hailing from the Hotel Pierre in New York, this is actually an incredibly authentic tasting curry. I used chicken but lamb or beef, I think, would be quite nice as well. I’ve made a lot of curry at home over the years but this is probably the closest I’ve come to capturing that elusive restaurant quality, it must be the coconut milk as Vincent says!
The Mexican section of the book has so far been fairly entertaining. Providing a new perspective on the cuisine south of the border. This side dish is an excellent example combining fresh corn, poblano chilli peppers, swiss cheese, and sour cream.
Every now and again you run into a total train wreck when you try new recipes. I will chalk most of the blame up to my inexperience with artichokes but I found the proportions all over the place, the cooking time under and the seasoning lacking. For a book that in some ways lacks in vegetable heavy dishes this one should have really combatted that deficit. Unfortunately, it just didn’t come together for me.
Basically, a veal parmigiana. This dish substitutes tomato sauce for a brown sauce that combines pureed veggies with white wine and sherry. Rich and delicious. Personally, I think I will always prefer my veal scallops breaded, but this was still a pretty tasty dish.