Malai kofta is a favorite Indian takeout dish of Mandi and I. I have been wanting to make a version of this for awhile, and I finally had a chance this weekend. I found a classic recipe in an Indian cookbook I have, and swapped out the spinach for some fresh kale. These kale kofta balls came out great and really satisfied our craving for a hearty Indian vegetarian feast.
I wouldn't exactly say that I was snowed in, but after being out all day in the gross snow/rain mixture, when it was time to finally be home I didn't want to leave. I decided to try and make a soup based off things I only had in the house. The soup came out amazing and really warming on such a cold night, and I think it was mainly because of a slab of delicious bacon I was able to grab on a recent trip to the Culinary Institute of America with Jones Dairy Farm. The smokey bacon really gave the soup a deep warming flavor. Homemade stock, a can of tomatoes, and noodles from a package of ramen (without the flavor packet) rounded things out. Honestly there was nothing I would have rather eaten that night.
This week I went on Mass Appeal and made a Chocolate Risotto and Mexican Chocolate Pot de Creme as a valentines meal. Check out the recipes and the video! And if you want to see me cooking live and in person, remember I will be doing a demo of the Mac and Cheese Burgers from the cover of Stuffed at Trident Booksellers and Cafe on Newbury Street on Tuesday the 18th! You can sign up here, or just show up, and there will be a sample of the food!
I had to make short ribs this past weekend, so I planned a dish around having some extra leftover shreddy beef deliciousness.I've been eating a veg-forward diet recently (I just made that word up.) so I wanted to load up this lasagna with all my current faves, cauliflower, mushroom, and arugula. I also made a really quick sauce in the food processor with manchego, ricotta, and some milk. Historically, I have been averse towards lasagna varieties, but this one came out fantastic!
You guys know I love to make twists on the burrito from all over the world. There are even some good versions in Stuffed! The key to making this work is not just slapping a bunch of exotic ingredients into a tortilla, you really have to take the time to replace all of the burrito staples like rice, beans, meat, and salsa. This week Mandi and I made an incredibly tasty Persian take on the burrito. For the rice, we used a sour cherry rice complete with the crispy bits Persian rice is famous for. In place of beans, we used lentils. The meat was a classic marinaded chicken, salsa was a Persian tomato-cucumber salad, and for sour cream, we made a yogurt sauce.
I was craving meatloaf. This is a sentence I have said as many as never times in my life, but it was the case the other night. If you are following along, you probably noticed the trend of healthy, mostly meatless, and pretty inexpensive dishes recently, because that is how I try to cook this time of year. Plus I keep having to make mac and cheese stuffed burgers for the cookbook publicity so I am trying to counteract some of that. That all being said, I wanted to make a vegetarian or mostly vegetarian "loaf". I did some research, but most veggie loafs were loaded with grains and tofu, and not actual veggies like I wanted. I decided to just wing it and do mostly veg with a little beef and some cheese, sort of like a veggie heavy lightened version of a regular meatloaf.
Roger Mooking has a commercial on Cooking Channel where he whips together a tasty looking simple plantain gratin and it inspired me to make a more intricate deeper version of a plantain casserole. I wanted lots of layers of tasty things that I think go with plantains, like black beans, cojita cheese, onions, tomato, and habanero. I also mixed in a little quinoa just to add a little more substance and protein to the veggie dish. The whole thing turned out great, but make sure you use really ripe plantains. Most of mine were nice and yellow, but a few still had a little green to them and they were very noticeable and we mostly ate around them.
I have been loving sweet potato and ricotta recently, and also been on a bit of a fresh pasta kick, so you could imagine how much I loved this dish. Manicotti are such an amazing simple thing that when done right are out of this world. Check out the recipe for Sweet Potato Manicotti on Tablespoon.
Hey guys, I was on Mass Appeal yesterday making the Mac and Cheese burgers from the cover of the book. You can check out the video right here!