Eating Bitter, Part Three: From India with Love

Stir-frying bitter melon with onions, garlic and ginger in preparation to add it to already cooked keema sookh. Hey, so you knew I would have to do one more meal with bitter melon, right? Because they are pretty perishable, I had to use up my store of them before they went to that great vegetable […]

Vindaloo Voodoo

Chicken Vindaloo with Mangoes. So, finally, I get to participate in a food blog event! Finally, I am settled enough to do it. Yes! So, the theme of this time’s “Is My Blog Burning” event, hosted by Foodgoat, is, “Orange You Hungry?” Participants are to post a recipe of something that comes out colored orange, […]

Bean Cuisine II: Saag Masoor Dal

Masoor dal: picked over and washed, ready to be cooked. Unfortunately, the salmon-coral color does not survive the cooking process. The lentils dull down to a faded yellow color which is easily perked up by the addition of turmeric or other food-based coloring agents. Or in English, Red Lentils with Greens. Last night, we had […]

Once Upon a Time in China and America

“Stinky Ox Among Lilies.” Or, to be blunt, bison and ramp stir-fry. The bison is amazingly tender and flavorful and the ramps mellow considerably in the high heat of the wok. It is a nice switch on a beef and garlic flavor profile. This is a story. About a wok, a hunk of buffalo meat […]

Bean Cuisine I: Country French Flageolet Stew

This is the first foray into inventing new ways to eat beans: flageolet beans with a country French flavor utilizing what was in my pantry. So, I vowed as I was packing my pantry to create a new bean dish a week once I was settled, in order to pare down the collection of legumes […]

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