I don’t know about y’all, but I follow an absurd amount of food-related Instagram accounts. Some days I love it and drool over all the gorgeous photos, and some days I’m like, I just want to see my friends’ babies and sunsets!! (When I’m not freaking out like that), one of these delicious feeds that I love is that of the James Beard Foundation. They share amazing photos of their chef dinners and feature other dishes from chefs they love (I’m guessing). I save recipes that strike my fancy (and that I think I might actually be able to recreate). Some I know from a glance are out of my league, but there are plenty I think I can attempt. This was one of them.
Now let me tell you more about this recipe and its source, that I only discovered myself as I was making it today. While I found it featured via James Beard Foundation, it comes from the cookbook The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World, by Jessamyn Waldman Rodriguez. In reading the recipe on JBF’s page, it quotes a description from the cookbook itself, including the line, “Another Lutfunnessa specialty, this curry, called alu-maunsho torkerry in Bangladeshi…” And I’m sitting here like, who is Lutfunnessa…? Isn’t the author’s name Jessamyn…? She doesn’t sound Bangladeshi…? 🤷🤷 Being the incredible internet detective I am, I followed the breadcrumbs to the Hot Bread Kitchen’s website. Turns out Ms. Rodriguez is the founder of the bakery and initiative called Hot Bread Kitchen. Her organization, among other things, is a functioning bakery, that employs immigrant women facing economic insecurity and provides training and education including English skills. While her trainees/employees appear to gain much from this organization, the bakery gains much from them, particularly in the form of multi-ethnic new recipes! Sounds like an awesome setup! Back to, who is Lutfunnessa? Per their website, she is a 2012 graduate of the Bakers In Training program, who now works for Hot Bread Kitchen. I’m taking a wild guess that she’s Bangladeshi, given the description of this recipe.
So thank you Lutfunnessa, Jessamyn, Hot Bread Kitchen, the James Beard Foundation, and Instagram for this great recipe! We followed the original recipe pretty closely, except for our addition of vegetables. I think the corn and the green beans were perfect additions! The flavor of the curry is subtle, but builds as you eat it.
Bangladeshi Beef & Potato Curry
(Adapted from this recipe, as mentioned)
- 4 tbsp oil, divided
- 2lbs chuck beef, cut into ~ 1 inch chunks
- Salt & pepper
- 1 medium onion, diced
- 4 large cloves garlic, minced
- 2 inch piece of ginger, grated
- 1/2 tsp cayenne
- 2 tsp cumin
- 2 tsp turmeric
- 1/2 tsp cardamom
- 1/2 tsp cinnamon
- 3 cups beef or vegetable stock
- 3 yellow potatoes, cut into bite-sized chunks
- 12oz fresh green beans
- 2 ears of corn
- Fresh cilantro
- Heat 2 tbsp of oil to medium-high in a dutch oven.
- Season the beef chunks with salt and pepper. Toss into the dutch oven to brown. Stir a few times to brown on all sides.
- Once browned, remove the beef to the side.
- Add the other 2 tbsp of oil to the dutch oven and lower heat to medium.
- Cook onions, garlic, and ginger in the oil for 8-10 minutes, stirring occasionally, until they’ve browned.
- Top with all of the spices. Toast for just a minute.
- Now return the beef to the dish and top with the stock. Bring to a boil. Reduce to a simmer and cover with the lid. Cook for 1 hour – check occasionally to ensure the heat isn’t too high and beef is still mostly covered with liquid.
- After an hour is up, add the potatoes, green beans, and corn (removed from ears). Ensure the liquid returns to a simmer. Re-cover and cook for another 30-45 minutes.
- Serve over top rice and with a sprinkle of chopped cilantro.
Makes 8 servings.
Ally: What is casserole bread? Honestly, I had no idea when I was first looking at this recipe. Not joking, I literally googled, “what is casserole bread.” Basically, as best I can tell, it just means that you don’t knead it or let it rise so much, and therefore, it’s a much quicker and easier type of bread to make. True? Anyone know? I can definitely attest that it was the easiest and fastest loaf of bread I’ve ever made.
Selim: When I saw the casserole dish I immediately thought, “oh great casserole…” When I think of casseroles I think of condensed soup, canned vegetables, sodium, and a burnt tongue (I always underestimate how long to let it cool before eating it). As always, I was happy to be wrong when I saw this massive ball of dough heaping over the top. The funny thing is, the savory smells of the ingredients started filling our place well before the whole thing was put in the oven. The yeast starts working really quickly when warmed up and immediately started raising the dough – yay chemistry! This bread would go well with any poultry dish (chicken, turkey, duck) or Thanksgiving dinner if you can get people to try something different instead of bland rolls.
Savory Casserole Bread
Adapted from a Southern Living Cookbook – American’s Best Home Cooking
- 4 1/2 cups flour
- 2 tbsp sugar
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tbsp granulated onion
- 1 tbsp granulated garlic
- 4 1/2 tsp active yeast (or 2 packets)
- 1 1/2 (+ a little more) cups sharp cheddar cheese
- 2 tbsp melted butter
- ~2 cups warm water
- Place all ingredients except for the water into the bowl of your stand mixer.
- Turn the mixer on low, with a dough hook attached.
- Slowly add the water as the mixer is going. You may not use all or may need slightly more. You want the dough to come together into a slightly sticky ball.
- Place the dough into a 2 1/2 quart baking dish (buttered, oiled, or sprayed with cooking spray). Push it down to fill fully.
- Cover and allow to rise for 30 minutes.
- After rising, sprinkle a little bit of additional cheese on top.
- Preheat oven to 350 degrees and bake for 40 minutes.
- After baking, remove from the oven and allow to cool in the dish for 10 minutes.
- Then remove from the baking baking dish to a wire rack to cool for another 10 minutes.
Makes a LARGE loaf!
Did you know that there is a week every year devoted to egg salad?? National Egg Salad Week is celebrated on different dates every year, starting on the Monday following Easter. (It all makes sense.) Both Christians and Jews use eggs in their traditional celebrations of Easter and Passover, with the eggs symbolizing new life. A beautiful and logical sentiment to be sure, but practically, it does result in an abundance of left-over eggs. In a CNN article from 2013, Americans were predicted to purchase 180 million eggs for decorating in that year. I can’t imagine that’s gone down a whole lot this year… So I’m assuming a few people might be looking for left-over egg recipes this week!
With that in mind, this seems as good a time as any to share my accidental new egg salad creation! I know egg salad is one of those divisive substances that you either love or hate, but I love it! (Selim isn’t really a fan…) My mom used to make delicious egg salad sandwiches for me growing up, and as per usual, I’ve never been able to make mine as good as hers. Awhile back, I craved egg salad and so I got up and hard-boiled a few eggs to make a batch for the week, only to open the fridge to see we were out of mayonnaise! What was a girl to do?? Run to the store or whip up some homemade mayo? Nah, I was feeling lazy per usual.
I looked around the house, trying to think what I could substitute for the mayonnaise and my eyes landed on the hummus. Hmm… I like hummus, it’s spread-able, and would probably hold the eggs together, I thought to myself. Then I thought, that’s weird Ally, hummus and eggs don’t go together… But I tried it and it’s actually good! You can’t mentally compare it to standard egg salad, because it just isn’t the same. But it works as its own new identity! And since the hummus itself is so flavorful, you really don’t need any extra ingredients (although you certainly could doctor it up some more if you wanted – I like a drizzle of hot sauce on top of mine!) So without further ado…
Hummus Egg Salad
- 4 hard boiled eggs
- 2 tbsp hummus
- Few turns of fresh ground black pepper
- Take those left-over hard boiled eggs (or cook some up) and chop them up.
- Mix together with the hummus and pepper.
- That’s it!
Makes enough for ~3 sandwiches.
So the other evening, I tried to flip the ceiling fan on (after Selim told me not to because he thought it was broken, but I forgot ok?!), and instead blew a fuse. I tried to flip the breaker back and it sent blue sparks at me. So I quit doing that. I may not be the most savvy girl in the world when it comes to things like that, but I know that blue sparks + no electricity = call an electrician.
What does this have to do with challah? Everything and nothing. Unfortunately for my TV and internet addicted self, the fuse I blew covered our whole living room – where our TV and internet router are. Sure we could’ve moved them I guess, but it just seems sad if you can’t live without the Netflix and Hulu for a whole day. So instead of wasting my life on mindless TV, I baked instead!
I’d been thinking about challah because Passover was last week (and because it’s the best bread ever). I honestly never thought about making it before because its gorgeous appearance made it seem out of my league in terms of baking ability. Plus I figured the Jewish grandmas had some secret that they weren’t sharing with the rest of us. Turns out I was wrong – even I can make gorgeous challah! It’s actually way less complicated than I thought and you probably have all the ingredients on hand. (I did, hence spur of the moment baking afternoon.)
Since I don’t have a Jewish grandma handy, I got this recipe from one of my favorite corners of the internet – The Kitchn. Check them out if you want to learn how to do anything culinary related. Their step by step guide to making challah worked perfectly for me and is nearly verbatim what I’ll be sharing in this recipe. Thanks guys!! 👋🏼
- 2 teaspoons active dry yeast
- 1 cup warm water
- 4 cups flour + extra for sprinkling
- 1/4 cup sugar + a pinch
- 2 tsp salt
- 2 large eggs
- A third egg, divided into yolk & white
- 1/4 cup neutral oil
- Dissolve the yeast into the water. Stir and then allow to sit until yeast causes frothing on the top.
- Meanwhile, sift together the dry ingredients (flour, sugar, salt) in the bowl of your stand mixer.
- In another bowl, whisk together the remaining wet ingredients except for the egg white (eggs, egg yolk, oil).
- Pour the bowl of wet ingredients into the dry ones. Begin to mix together with a large spoon. Follow with the water/yeast.
- Attach a dough hook to the stand mixer. Turn on low-medium and knead for 6+ minutes. [If the dough is to sticky, slowly add flour by the teaspoon. If too dry, do the same with water.]
- Oil a large bowl. Place the ball of dough in the bowl. Cover with a damp towel and let rise for two hours.
- Now that the dough has doubled in size, divide it into six equal chunks.
- Roll each piece of dough out into long ropes.
- Lay the six dough ropes next to each other. Pinch the ends of all six pieces together at the top. Then braid together, taking the right-most strand and pulling it over the nearest two strands, under the next, over the remaining two, and then laying it down at the far left. OVER two – UNDER one – OVER two. (Check out The Kitchn’s lovely pictorial in their post for a visual!) Once you can go no further, pinch the ends together.
- Sprinkle dough with a smidge of flour. Place on a cooking sheet lined with parchment paper (or a Silpat if you have one). Re-cover with your damp towel and let sit for another hour.
- Brush the dough generously with the leftover egg white.
- Preheat the oven to 350 degrees.
- Bake for 30 minutes. When done, the challah will have a gorgeous deep brown crust and be warm and fluffy on the inside.
Makes a large loaf.
For all of you who celebrate Easter with a massive ham and therefore, invariably have leftovers – here’s a recipe for you! This soup is flavorful, and stuffed full of ham. No guilt about wasting leftovers! On a related note, save or steal the ham bone! We’ll use that too. It’s not necessary to the recipe, but man does it make it better! The depth of flavor you get out of that ham bone is amazing.
I also got to wondering… how did ham become a traditional Easter food? The Jews-turned-Christians of ancient times certainly weren’t serving up pork on their dinner tables. Seems counter-intuitive that the descendants of religious Jews would go for one of the most forbidden foods in Judaism. As best I can tell, Easter ham is a relatively recent, American Christian tradition. Why? Apparently, back in the days before refrigeration, pigs were traditionally slaughtered in the fall and stored salted through the winter. This ham was edible around Easter-time, when other spring-slaughtered animals weren’t ready. Pretty practical and boring as traditions go…
Now if you’re observant or actually reading this the day I published it, you’ll notice that Easter isn’t exactly over yet. That’s because we were unable to go home for Easter with my family as usual and instead staffed the hospital. But we did buy a massive ham this week. It was only $1/lb! That’s basically free 💸💸 And let me tell you, if our think you have leftovers, try eating a whole ham between two people! So far we’ve had two friends over for ham & swiss sandwiches, repeated those sandwiches another night, had eggs and ham for breakfast, made this soup, frozen ~1/3 of it, and still have a good other 1/3 or so in the fridge! We’ll be eating ham until Memorial Day! With this soup, I was going for creamy, but a little different than the usual heavy-cream-filled potato soup. I think it worked! 💁
Ham & Potato Soup
- 2 qt vegetable stock
- Ham bone (if you have access to one)
- 2 bay leaves
- Fresh rosemary
- 2 tbsp oil
- 5 cloves garlic, minced
- 2 shallots, minced
- 10oz leftover ham, chopped
- 3 large yellow potatoes, peeled & cubed
- 1 cup milk
- 2 tbsp brown mustard
- 1 tbsp worcestershire sauce
- 1/2 tsp salt
- 10 turns fresh ground black pepper
- If you have a ham bone, place it it a larger pot and cover with the 2 quarts of vegetable stock. Add the two bay leaves and a few sprigs of rosemary. Bring to a simmer and then turn heat down to low. [If you don’t have a ham bone, skip this step and just add the stock later as instructed.]
- Leave on the stove for an hour or as long as you have time for! The longer you leave it, the more flavor you’ll get out of the bone. If you have plenty of time and are getting tons of flavor out of your bone, you can top off with some water to keep it going.
- Allow the stock to cool. Skim off any fat and debris. You can also strain through cheesecloth if you like.
- In a large stockpot, heat your oil. Once hot, add shallots and garlic. Cook, stirring occasionally, for 5-6 minutes.
- Once they have started browning and are fragrant, add the ham, potatoes, stock, mustard, Worcestershire, salt and pepper.
- Raise heat until the liquid comes to a boil. Then turn down to medium-low heat. Cook at this temperature for ~30 minutes, until the potatoes are soft.
- Remove roughly half of the potatoes to the side. Using an immersion blender (or pour into a food processor), blend together those potatoes and the milk.
- Return the milk/potatoes to the soup pot. Stir in to combine well. Leave at medium-low heat for another 10+ minutes.
- Serve with whatever toppings you’d like! (Cheese, chives, bacon, hot sauce, whatever!)
Mmmmmm… shrimp! I feel like if you polled the world about their favorite seafood, shrimp would win hands down. Shrimp is like the gateway drug of seafood – even people who “hate seafood,” seem to like shrimp. In fact, I’m pretty sure my sister’s introduction to the seafood world was with deep-fried shrimp, doused in ketchup. She now eats shrimp, crabs, scallops, the occasional fish, and lobster.
This recipe incorporates this delicious shellfish with fresh veggies and herbs, brought together with a great Asian umami flavors. It’s easy enough to throw together for a weeknight dinner, full of flavor, and contains more vegetables than average American dinner plate. Enjoy!
Shrimp Rice Bowl
- 3/4lb of shimp, peel & de-vein
- 1 tsp coconut oil
- 2 garlic cloves, minced
- 5 tbsp low sodium soy sauce, divided
- 2 tsp rice wine vinegar, divided
- Splash of fish sauce
- 2 bell peppers, sliced
- 20 baby carrots, sliced length-wise
- 2 tbsp brown sugar, divided
- 1/8 tsp crushed red pepper flakes
- 3-4 large leaves of fresh basil, chopped
- Rice, prepared as you prefer
- Allow coconut oil to liquefy in a large pan over medium heat.
- Add minced garlic to the pan. Cook for 2-3 minutes, until beginning to turn golden.
- Now add 2 tbsp of soy sauce, 1 tsp of rice wine vinegar, and the carrots. Cover and steam for 4-5 minutes. (If you prefer your cooked carrots on the softer side, extend this time. We prefer our carrots still a bit crisp.)
- Lower the heat just slightly. Remove lid and add 2 more tbsp of soy sauce, the other 1 tsp of rice wine vinegar, the bell peppers, crushed red pepper flakes, 1 tbsp of brown sugar, and roughly 3/4 of the basil. Stir a few times to combine and return to lid to the pan.
- After ~3 minutes, add the shrimp to the pan, along with the remaining 1 tbsp of soy sauce and 1 tbsp of brown sugar.
- Leave the lid off this time and return the heat back to medium. Cook until the shrimp are all pink and opaque. This will take less time than you think – should be < 5 minutes. Try to avoid overcooking – rubbery shrimp are no fun!
- Serve over rice and top with the remaining fresh basil.
Dinner for two!
Sorry for the lack of recipes this week! We’ve been in Washington DC for most of the week. But this IS a food blog, so let me show you the prettiest thing I ate recently.
Say hello to the Cherry Blossom doughnut from Astro Chicken & Doughnuts. This gorgeous creation was on the menu during the annual cherry blossom celebration. It had a trail of cherry jelly inside it and delicious icing. Mine was the most beautiful of the day, but the best-tasting might have been Selim’s Creme Brulee doughnut. 👍🏼👍🏼
If you find yourself in DC, check these doughnuts out! And the deliciously juicy, yet crispy friend chicken. Mmmmmm 🍗🍩
We had a variey of other amazing meals while we were there, but I don’t have any pictures for you. (Sorry, I’m too busy stuffing my face to photograph food at restaurants.) But I can confidently suggest Oyamel and Pizzeria Paradiso. Go there!