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My Mom has been making this dish as long as I can remember. I particularly remember eating this goat dish when we went for picnics or a train ride to visit my cousins. It was cooked for those occasions since it was essentially ‘pickled’. It doesn’t go bad and can be kept outside for a long time. We would eat it room temperature and it was delicious.
It has a strong flavor of cooked onions with the tomato paste and is cooked for a while to cook off any water coming out of the vegetables. It is a concentrated flavor and so a little goes a long way. Typically Indian pickles consist of onion seeds, fennel seeds, etc. This dish has those flavors. Vinegar is added to finish the dish.
This dish can be made with any kind of stew meat. You can make it with dark meat chicken as well. To me, the goat tastes the best- I guess since I grew up eating it- that is what I like.
Looking at the list of ingredients, it may seem like a complicated dish- it isn’t. It does take a while to make it but it is totally worth it. It keeps for a while in the fridge so it is great to make a big batch and eat it once in a while. It is perfect for when there is nothing to eat and you don’t have time to cook anything. Take some pickled mutton out and eat it with a naan- yum!!!
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A friend was talking about an amazing dinner she had in the city at a Greek restaurant. She described the freshly grilled fish served with roast vegetables topped with feta.
The vegetable dish included potatoes, zucchini and tomatoes- roasted perfectly and topped with feta. As I heard the description, I was already envisioning it in my mind. I wanted to make the dish soon- the combination sounded amazing.
As I was cooking the shrimp bisque, I was wondering what to serve with the soup to balance it off. I thought of roasted vegetables my friend had described and decided on serving it with the soup.
I went to the farmers market and purchased fresh zucchini, fingerling potatoes and some delicious tomatoes. I cut them up and added garlic, oregano and olive oil. Once the vegetables are roasted to perfection, I added the feta. The vegetables were delicious with the oregano and feta. They were a perfect complement to the shrimp bisque. The crusty bread finished the dish off beautifully…
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Here is another recipe adaptation I did for the Chatham Patch. It was at Supper restaurant and the soup was the only thing we enjoyed- well, kind of. I came home thinking about how I could replicate the shrimp bisque and make it yummier and healthier. My problem with bisques is the amount of cream and butter used to create a creamy soup. I wanted to avoid a lot of the fat but not the flavor.
So, I started with a roux- which is a mixture of flour and butter cooked with milk. I lightened the roux by using olive oil and a combination of milk and seafood broth. I made it supper flavorful with amazing ingredients like pancetta and white wine. A little bit of pancetta adds amazing flavor – the calories are worth the bang of flavor. I also added fresh thyme and of course aromatics including shallots, garlic and carrots.
All in all, it was a delicious try. I used store bought fish stock to save time but I do think the soup would be extra delicious with homemade shrimp stock. If you have the time- definitely use the homemade variety. If you don’t have the time- the store bought kind is adequate. Either way, you have a delicious, homemade, healthy soup for your family. I served it with crusty bread and some roast vegetables on the side….
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This dish is definitely for a special occasion or a Sunday dinner. It will take you a bit longer than most of the other dishes I have on this blog- but I feel it is nice to have such recipes as part of your repertoire.
This dish came about as a result of a recipe replication I did after reviewing restaurant Tolima in Chatham.
I loved the dish in the restaurant, especially the gorgonzola cheese on top of the rich steak and the red wine demi- which is essentially a silky, delicious sauce served with the steak.
Crispy potatoes were served with the perfectly cooked steak. I also cooked some lovely green beans to balance the dish off.
This dish has different parts to it and takes a while to prep everything but each part individually is not hard to do. The dish is amazing with the perfectly cooked steak with the caramelized onions on top. The roast potatoes provide a wonderful crunch and the sweet, pungent cheese is delicious. The green beans make the dish look pretty and provide great flavor. To finish it off, the demi is drizzled all over … yum!
Definitely try this dish when you have a some time and love to devote. Your family and friends will love you for it…
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This is another yummy cauliflower recipe. My mom made this one. The dominant flavor in this dish is ajwain- or carom seeds. These seeds have a very pungent flavor- and a little goes a long way. It has a flavor similar to thyme- kind of…
Anyway, the rest of the dish is very easy to make. The cauliflower is cut into small florets and broiled with a bit of oil, ajwain and salt along with the potatoes. Once the vegetables are golden brown, they are sauteed with a mixture of onions, ginger, garlic and tomatoes.
It doesn’t take very long for everything to come together. The vegetables are already cooked- so all you have to do is saute for a few minutes with the onion mixture and it is all done.
The ajwain seeds give this dish a very distinctive flavor. If you can’t find the seeds, you can always use cumin instead. It will still taste really good- different but good…
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