Bourbon Chicken With Fried Rice

February 13, 2012 § Leave a comment

E: I apologize in advance for the fact that this post has 2 recipes and a 4 pictures. Yes, you read that correctly. That ratio is not very good. But that’s because we made this for a dinner party, and spent much of the time rushing around and entertaining our guests. The camera didn’t get used very much. But we deemed these recipes too good to waste, and so we have to present them to you in their present fashion.

both Chinese and Southern

We decided to try the bourbon chicken since it was a combination of Chinese food and bourbon. Bourbon is excellent stuff, we had just purchased a bottle of it, and we were ready to do some cooking with it instead of simply drinking the whole bottle. Ergo we looked up recipes with bourbon, and settled on this since it seemed down-to-earth and good to make for a big group of people. To go with it we made a version of my standard fried rice recipe, which I got initially from The Joy of Cooking. As you can see we also made some broccoli, which was so simple it doesn’t make sense to introduce it as a recipe. « Read the rest of this entry »

Muttar Paneer

October 2, 2011 § 2 Comments

E: Paneer is something I first tasted in college. I don’t think I really knew what it was until one of my good friends (yes Aditya, if you are reading this, that means you) cooked with it for an Indian dinner we had. Yes it is very dense, and the texture can be a little rubbery, but we are talking about fried cheese here. How could it not be good?

spices, vegetables, and fried cheese . . . who could argue?

So when we saw that Nigella Lawson, the goddess of food, had a recipe for muttar paneer we simply had to try it. From some of the comments it seemed that her version was a bit plain, so we upped the spicing a little bit (and could probably have afforded to go even a little further). But as it stands it was warm if not spicy, and definitely had a good flavor. It isn’t even that hard to make, though frying the paneer can be messy. I tried to fry it dry but wasn’t thinking properly and used a plain skillet, which it subsequently stuck to. Adding some oil helped to fix that problem, but meant getting spattered with grease. I’d tentatively suggest using a non-stick frying pan that you can cover with a grease screen if necessary.

If you can’t find paneer at whatever grocery store you usually go to, and don’t have an Indian grocery store in your area, Whole Foods probably has it. Ours did. If you can’t find it anywhere, you could make this with tofu. It wouldn’t be made with fried cheese (so, you know, why bother?) but the dish would certainly still be tasty. « Read the rest of this entry »

Cinnamon Ginger Waffles

June 11, 2011 § Leave a comment

E: It is my firm belief that you have not had waffles until you have had these waffles. They are terrifically good, and the best part is that they are easy. If you have some manner of waffle-cooking-device, you can make these–trust me they are no harder than using any sort of mix. And the results are many times better. Just to whet your appetite:

served with butter, maple syrup, and fresh fruit

There, now that you are interested in making these, I’ll give you a little history before we begin. I don’t know where this recipe came from initially, but it is a favorite of my mother’s, and has been refined and changed subtly many times over the years. I make these just like she does, so she gets full credit for their phenomenal taste. I haven’t changed a thing. So enjoy a family recipe of mine, and I hope you love them too!

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Ginger Lime Cookies

February 25, 2011 § Leave a comment

J:  I made these cookies for Erik for Valentine’s Day, modifying a recipe I found for lemon ginger cookies because I thought using lime would be more exciting.  Now, my expectation was that I’d like these but wouldn’t go crazy over them for a few reasons: I am a chocolate fiend and these have no chocolate in them; I am not a huge fan of crystallized ginger; and I can only handle so much citrus at once.  I was so wrong.  I bit into one and realized that in an instant these had gone from the ultimate underdogs to my second-favorite no-chocolate-involved cookies of all time (first place going to these, of course).  These cookies are just sweet enough, smooth and buttery, melt-in-your-mouth, with lovely notes of lime underscoring it all — and the little nuggets of ginger shine through beautifully, almost like panning for gold in each bite.

buttery, citrusy, gingery

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