Valentine’s Day is always a fine dining restaurant for us. There’s a certain appeal about restaurant food that you can’t argue. The plating, the ambience, the cut of meat, the rich sauces; it’s the whole package. Replicating this restaurant quality food at home is something I obsess. I go great leng
I made this for my American friend who did not want it very spicy. Instead of spurting mustard we’ve used cumin and there is no chilly powder at all. Coconut milk was added at last for the gravy and a little bit of water to dilute it. Use the coconut milk to reduce the spiciness but be careful to no
Baking bread at home has two advantages.
One it wakes up everyone. The aroma fill the whole town. Its like walking down a quaint German street.
Two, you don’t have to get your better half to go running for bread to walmart at night. This bread unlike a baguette or the normal French breads is actually bake-able.
The peasant bread is perhaps the easiest bread you can do. Make any mistakes with this and I’ll say you can’t bake. It’s that damn simple.
All that’s needed is fresh yeast. Don’t compromise on that. You’ll end up with un-raised dough.
Since we all have convection ovens at home I’d suggest getting a Borosil or Pyrex microwave proof bowl too.
Attribution: The Palo Alto Junior League Cookbook
Gratins are perhaps the best filling dinner bakes of the Euro cuisine. They don’t take much skill to bake and like Fritata’s can accommodate mostly anything as filling.
The key part is to get the Cheese – Bechamel Sauce in right quantity. Once you get a hang of gratins, this will be the major dish you turn to whenever you have an impromptu guest.