Cooking
As much as I love Indian food, I don't often make it at home. It can be a lot of work...although, generally, worth every minute.
Over the past couple of years, I've acquired Suvir Saran's books, Indian Home Cooking & American Masala.
Many, many, pages are tabbed, and I've already made several of the recipes. So far, Matt & I've liked the results.
So when I scheduled Cashew Chicken & Cumin-and-Cardamom-Scented Basmati, I expected good things.
And so there was a lot of cooking of spices, grinding of cashews, stirring, mixing, etc.
And when it was served up...we both found ourselves with no more than 'eh'.
The chicken (or Veat) was...kind of bland. Despite cinnamon and cloves and cumin and more, regardless of all those cashews, it was no better than bleah.
The rice, as well, disappointed. Spices roasted, rice, then water. Smelled lovely, but there were so many spices, it was almost physically impossible to eat. Seemed as though all we did was bite down on the cumin, coriander or cardamom.
We dumped the rice, and I gave my faux chicken to the dogs. Matt barely finished his.
I suppose every cookbook has to have a few duds. It's just a let-down when you've spent an hour or so over the stove!
Tagged with: Food and Drink + Vegetarian + Rice + Indian + Spices + Chicken + Cookbooks + Veat
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Cooking
That Would be a 'Miss'
As much as I love Indian food, I don't often make it at home. It can be a lot of work...although, generally, worth every minute.
Over the past couple of years, I've acquired Suvir Saran's books, Indian Home Cooking & American Masala.
Many, many, pages are tabbed, and I've already made several of the recipes. So far, Matt & I've liked the results.
So when I scheduled Cashew Chicken & Cumin-and-Cardamom-Scented Basmati, I expected good things.
And so there was a lot of cooking of spices, grinding of cashews, stirring, mixing, etc.
And when it was served up...we both found ourselves with no more than 'eh'.
The chicken (or Veat) was...kind of bland. Despite cinnamon and cloves and cumin and more, regardless of all those cashews, it was no better than bleah.
The rice, as well, disappointed. Spices roasted, rice, then water. Smelled lovely, but there were so many spices, it was almost physically impossible to eat. Seemed as though all we did was bite down on the cumin, coriander or cardamom.
We dumped the rice, and I gave my faux chicken to the dogs. Matt barely finished his.
I suppose every cookbook has to have a few duds. It's just a let-down when you've spent an hour or so over the stove!
Tagged with: Food and Drink + Vegetarian + Rice + Indian + Spices + Chicken + Cookbooks + Veat
- Dining With The Bloggers - September 21st
There are a couple of people from my food blog circle of friends of which I can say, "I knew them when..." One is Alice - we first "met" on the Cooking Light BB. The other is Nupur - I was honored to host her first post, an entry for IMBB 11, back in...
- Summer Jambalaya
Taking full advantage of this wonderful, miraculous 'I'll try everything' phase Alex is going through, we've been trotting out as many of our favorite dishes as we can. For a kid who wouldn't eat rice (beyond sushi) two years ago,...
- A Return To Normalcy
Home improvement projects have been completed (for now), guests have come and gone, Easter is done, as are a trio of food events. What does that mean? Daily posts, about actual food, are back! As I mentioned in a recent meme, I've gotten on this...
- Spicy Chicken Salad
In our kinda-sorta attempt to eat better (read: more veggies for Matt), as well as cut back on the time spent in front of the stove (a depressing afternoon spent figuring out just how much time Matt and I spend together left us with about 5 1/2 hours...
- Culinary Globetrotter
I don't exactly know what to call Monday night's dinner. It was a real mix of things; things that sounded like they'd taste good together. First, it was time for a new Moosewood cookbook; New Recipes from Moosewood Restaurant. There...