October 2008

We had a creamy Indian chicken dish from a local restaurant that was so good we had to order more

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Braising (korma) is an important technique in Moghul cooking, the process of braising is very similar to the Western method, with one difference – the braising liquid used in korma is much thicker (it includes yogurt, cream and/or fruit and nut butters). It yields a rich, velvety sauce that heavily coats the meats and vegetables. […]

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Carving pumpkins this week? Save the seeds, also known as pepitas, for a delicious twist on the Halloween treat. Coated in sugar, smoked paprika, cumin, cinnamon, and cayenne, the seeds are toasted. They are yummy right out of hand or sprinkled over a winter salad or soup. Adapted from Sunday Suppers at Lucques by Suzanne […]

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Roasting grapes, any type, concentrates the sugars and intensifies the flavors.

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Sales of organic, fair trade, and local food – each with its own political agenda � continue to grow. Such food allows shoppers to express political opinions

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Adapted from Bistro Cooking at Home this gratin makes the perfect side to grilled steak, sausage or fail-proof  roast chicken, or as lunch accompanied by a side classic bistro salad. This recipe does not call for any cream, which we really like. Serves 6 2 Tbls. unsalted butter 2 med. vidalia or other sweet onions, […]

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For really good crunch, yesterday’s bread can be used to make fresh bread crumbs

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Antithetical to conventional wisdom, cooking vegetables until they are tender can create a glorious treat. Green cabbage, the supermarket’s wallflower, often sits unnoticed at the sidelines of the produce aisle. But this dish, which is adapted from All About Braising, might be one you end up making over and over because it is both easy […]

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Lesson Learned

October 2, 2008

Why is it when we have friends over, we tend to cook too much?

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This recipe is adapted from All About Braising by Molly Stevens. Endive is one of her favorite vegetables for braising. Adding prosciutto gives this dish a dramatic twist. Serves 6 6 to 9 endive (about 1 1/2 lbs.) 3 Tbls. unsalted butter 5 slices prosciutto kosher salt and freshly ground pepper 1/2 c. chicken stock […]

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