Potatoes Vindaloo

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Tonight’s recipe is our second effort from Plenty, by Yotam Ottolenghi. Our first attempt was the super unique Eggplant & Mango Soba Noodles, which we loved! I love all things carbs, so a dish of not one, but two types of potatoes is right up my ally. We enjoyed cooking with curry leaves for the first time – so fresh and almost citrus-y! We got to explore a nearby Indian grocery a little more for some of these ingredients too, so that was fun! I expected this dish to be a little spicier (that’s what I think when I hear “vinadloo”), but it only has a mild spice to it. It is very spicED, but not spicY. So this lead me to research vindaloo a little bit. Turns out that ‘vindaloo’ comes from the Portuguese ‘carne de vinha d’alhos,’ which translates to ‘meat in garlic wine.’ This was a dish eaten by Portuguese sailors on the voyage to India because the meat was preserved. In India, the wine was replaced with vinegar, spices were added, and the name evolved to ‘vindaloo.’ So cool! I love the history of food!

We enjoyed this as a side dish (with scallops, so probably not a super common pairing 😂), but certainly it is meant to be a vegetarian main dish.

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Potatoes Vindaloo

(Adapted from Plenty by Ottolenghi)
Ingredients:
  • 2 tbsp neutral oil
  • 2 shallots, diced
  • 1/2 tsp brown mustard seeds
  • 1/2 tsp fenugreek
  • 1 tsp cumin
  • 2 tsp coriander
  • 1 1/2 tsp cardamom
  • 1/4 tsp ground cloves
  • 1 tsp paprika
  • 2 cinnamon sticks
  • 1 dried red chilli
  • 2 tbsp fresh ginger, grated or chopped
  • 25 fresh curry leaves
  • 3 medium tomatoes
  • 1/4 cup apple cider vinegar
  • 1 1/2 cups vegetable stock
  • 1 tbsp sugar
  • 1/2 tsp salt
  • 1 large red bell pepper
  • 1 large Russet potato, diced
  • 1 large sweet potato, diced
  • Fresh cilantro
Instructions:
  1. Heat the oil in a large heavy pan or a dutch oven. Cook the shallots, mustard seeds, and fenugreek over medium-high heat, for 4-5 minutes, until shallots are browned and seeds are popping.
  2. Add the next nine ingredients (spices through curry leaves) and cook for another 3 minutes.
  3. While those are cooking, blitz the tomatoes in a food processor. Next, add the tomatoes, along with the vinegar, stock, sugar, and salt to the dish. Bring to a boil.
  4. Lower heat and simmer, covered, for 20 minutes. Add the potatoes and peppers and continue cooking at a simmer, covered, for 45 minutes (or more, until potatoes are tender).
  5. Once the potatoes are tender, remove the lid and simmer for another 10 minutes so the sauce thickens.
  6. Remove the chili pepper and cinnamon sticks. Serve topped with fresh cilantro.
Serves 2 for dinner, 4 as a side

Eggplant & Mango Soba Noodles

For Cookbook Club this month, we’re cooking Plenty, by Yotam Ottolenghi. I love Ottolenghi… he’s one of my favorite chefs to follow on social media and I find his recipes universally delicious! I was introduced to him several years back when my sister gave me the cookbook Jerusalem that he co-authored with Sami Tamimi. It remains one of my favorite cookbooks. The pictures are gorgeous and the recipes are wonderful. While most of Ottolenghi recipes fall squarely into my comfort zone (mmmm… Middle Eastern food!), Plenty is a little bit outside it. The entire cookbook is vegetable-based! We love veggies here, but it’s rare that we eat truly vegetarian – especially our main dishes. I’m looking forward to embracing the challenge!

This first recipe caught my eye right off the bat, because the combination of ingredients seemed so unique to me. Who ever heard of combining mango and eggplant?? But as a thought about it, I figured it would probably be delicious. So here we are. And I was right – it IS a delicious combo. The dressing and the mango are sweet & sour, the eggplant is earthy, and the pepper and onions give it just a little bite! It’s also very easy to make – definitely doable on a weeknight or for a lunch.


Eggplant & Mango Soba Noodles

(Adapted from Plenty, by Yotam Ottolenghi)
Ingredients:
  • 1/4 cup rice wine vinegar
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1/2 tsp
  • 1/2 tsp Aleppo pepper
  • 2 cloves garlic
  • 1/2 tsp sesame oil
  • 1/4 cup onion, thinly sliced
  • 1 lime, zested & juiced
  • 1 cup oil (for frying)
  • 1/2 of a large eggplant, chopped into bite-sized chunks
  • 4 oz soba noodles
  • 1 mango, chopped into bite-sized chunks
  • 1/4 cup fresh basil, chopped
  • 1 cup fresh cilantro, chopped
Instructions:
  1. Warm the vinegar, sugar, and salt in a small pot, just for a minute or two, until the sugar is dissolved. Remove from heat and stir in the Aleppo pepper, garlic, and sesame oil.
  2. Once cool, add the onions, lime zest, and juice from about 1/2 the lime. Set aside.
  3. Heat the oil in a tall-sided pan. Shallow fry the eggplant pieces in batches, removing when golden-brown, about 3-4 minutes. Place in a colander, sprinkle with salt, and allow them to drain off excess oil and water.
  4. Meanwhile cook the soba noodles in a pot of salted water, for 6-8 minutes, until al dente. Once cooked, rinse under cold running water.
  5. Once all the ingredients are cooled and dried, combine everything (dressing, eggplant, noodles, mango, and herbs) in a large bowl. Toss well. Serve cool.
Serves 2

Goodbye 2019!

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Happy New Year! Another year of blogging down! As I always say this time of year, I’m proud of us for keeping up with Bon Appetit Baby! for another year. With pregnancy and new parenthood, we’re still not blogging quite as much as we used to, but we’re still here! This was a big year for us, clearly. We welcomed our daughter to the world in July. We’ve learned (and are still learning) how to be parents to her. The rest of the events of the year pale in comparison to her, but we definitely ate some good food!

Speaking of, for New Year’s Eve this year, we didn’t blog our meal, but it was amazing! Selim made a stock from all manner of bones that we’ve been saving (chicken, turkey, pork ribs), cooking them down for hours with alliums, herbs, a few Asian touches (miso, fish sauce), and a couple surprise twists (loomi, cinnamon sticks). It sounds weird maybe, but the man is a genius when it comes to make unique sauces and soups. The result was the most delicious broth I think I’ve ever had! We used it as the base for a ramen that we shared with my parents and siblings for a fun New Year’s Eve dinner. I attempted ramen noodles from scratch, but didn’t quite get it right. They were fine, but I didn’t get that super chewy texture and yellowish color. They were certainly edible, but not exactly what I hoped for…

As we’ve done in previous years, we’re going to share some favorites, fun facts, and statistics from the past year of the blog. We obviously don’t write this blog for money or anything, so to be quite honest, we rarely look at our statistics except for when writing the year end review. It’s fun to see! So without further ado…

2019 Year in Review

Favorite Dishes of the Year:

♥ Ally: Pasta with Clams & SausageMaple & Mustard Pork with Shallots, & Sausages & Roasted Veggies in Agrodolce

♥ Selim: Rainbow Rice Krispie TreatsPumpkin Chip Bread, & Herby Stuffed Dates

Visitors: 

♥ 6,628 visits to the site, from 4,363 unique visitors! We’re always shocked to see this!

Nationalities of Visitors:

♥ US, Canada, UK, Australia, Germany, Netherlands, France, Ireland, New Zealand, India, South Africa, Italy, Chile, Singapore, Japan, Turkey, Algeria, Switzerland, Philippines, Poland, Spain, Mexico, Israel, Nepal, Bermuda, UAE, Austria, Sweden, Hong Kong, Finland, Denmark, China, Romania, Brazil, Faroe Islands, Russia, Cyprus, Thailand, Serbia, Greece, Norway, Bahrain, Belgium, Portugal, South Korea, Malaysia, Pakistan, Sri Lanka, Saudi Arabia, Indonesia, Latvia, Hungary, St. Kitts & Nevis, Guatemala, Qatar, Colombia, Kenya, Ghana, Slovakia, Bulgaria, Guam, Ecuador, Nigeria, Azerbaijan, Tunisia, Jordan, Vietnam, Lebanon, Ukraine, Dominican Republic, Namibia, Argentina, Morocco, Kuwait, Lithuania, Malta, Estonia, Taiwan, Puerto Rico, Luxembourg, Croatia, Macedonia, Czech Republic, and Costa Rica!

Most Viewed Post & Most Pinned Post: 

♥ Another year, another win for Bay Scallop Risotto

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Accomplishments This Year: 

♥ A Brand New Kitchen! (Our second-most viewed post this year)

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♥ Had a baby. She’s the best!

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♥ Joined The Kitchn’s Cookbook Club

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Here’s to 2020! Hopefully it’s another year full of delicious food!