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.
(Adapted from Plenty by Ottolenghi)
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
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.
Add the next nine ingredients (spices through curry leaves) and cook for another 3 minutes.
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.
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).
Once the potatoes are tender, remove the lid and simmer for another 10 minutes so the sauce thickens.
Remove the chili pepper and cinnamon sticks. Serve topped with fresh cilantro.
Tonight we made our second recipe from October’s cookbook club selection – Indian-ish! Participating in the cookbook club has already expanded our cooking horizons and we’ve only been doing it for about 6 weeks. The first one this month was Indian-ish Chicken Breasts. We tweaked this recipe a little, but the Indian(ish) flavors are definitely still there. This side dish is definitely spicy and full of flavor. It was close to being too spicy for me, so if spice is intimidating, maybe cut down to one serrano pepper or eliminate altogether. We also cooked with chaat masala for the first time here, which is always fun! We love trying new (to us) ingredients! Selim grew up eating a lot of Indian food, but I didn’t so these were different flavors for me especially. Side note, the original recipe called for topping the potatoes with fresh chopped cilantro. We (cough, Selim) may or may not have accidentally bought parsley instead of cilantro, but we think it’s probably great here, so we left it in the recipe even though we didn’t taste it that way.*
Chaat Masala Smashed Potatoes
(Adapted from Indian-ish)
1 lb baby red potatoes
1/4 cup plain yogurt
1 tbsp minced/grated fresh ginger
1/2 small onion, diced
2 Serrano peppers, diced
1/4 cup white wine vinegar
2 tsp chaat masala
Fresh cilantro, coarsely chopped*
Preheat oven to 425 degrees. Bake potatoes on a cookie sheet for ~45 minutes.
Meanwhile, prepare the toppings. After dicing the pepper and onion, place them in a bowl and cover with the vinegar to macerate for at least 15 minutes.
Once cooked, pierce each potato with a knife and then smash each with the back of a large utensil.
Top the potatoes with a sprinkle of salt, then a dollop of yogurt on each potato, and evenly divided portions of the ginger, peppers, and onions. Then sprinkle with the chaat masala and generously top with cilantro.
Happy March! We hope this will be a great month for everyone. We’re really excited about March, because we closed on our house on the first! We’ve spent much of this weekend over at the new house, planning our renovations, picking colors, and generally being proud homeowners! We made these potatoes when we got home to accompany some meatloaf. They’re so easy – perfect for a quick weeknight dinner. The cooking time is about an hour, but your hands-on time is less than 10 minutes! Easy to put together, with just a few ingredients, and delicious! What else can you ask for??
2 Russet potatoes
2 tbsp olive oil
1 tbsp truffle oil
1 tsp truffle salt
1/2 tsp granulated garlic
1/2 tsp granulated onion
10+ turns fresh black pepper
1/4 cup Parmesan cheese
Preheat oven to 400 degrees.
Slice potatoes fairly thinly.
Stir together the oils, salt, garlic, onion, and black pepper. Toss the potato slices with the oil mixture.
Stack the potato slices horizontally in a glass baking dish and roast for 1 hour.
Remove from the oven and sprinkle with the parmesan cheese. Return for just another 2 minutes to melt the cheese.
If you’re anything like me, when eating at a Spanish tapas restaurant you can’t pass up thequintessential tapas dish – patatas bravas. These little potatoes are a little spicy and a little tomato-y and just perfect dipped into a classic garlic aioli! We made a super garlicky aioli to go with ours, and it was delicious! Traditionally, these potatoes are fried and then topped with a spicy tomato sauce. But tonight we roasted our potatoes, after they had been tossed in the tomato sauce. The results were crispy and flavorful, with a soft interior to each bite. This is a great side dish for a group and is a pretty convenient dish to have to make when entertaining guests. So much can be done in advance – the potatoes can be chopped and tossed in the sauce well before cooking, and if you want to make an aioli (hint: you do!) that can also be done in advance.
We had ours tonight with a less traditional accompaniment – steamed Chesapeake Bay blue crabs! Don’t be skeptical… they worked perfectly together! We ate this delicious summer smorgasbord with Ally’s aunt, uncle, and cousin. Up next we may just share the gorgeous summer salad you see in the corner of the picture below, courtesy of Ally’s cousin Emily!
Roasted Patatas Bravas
4 Russet potatoes
1/2 cup olive oil
1/4 tomato paste
1 tbsp paprika
1 1/2 tbsp smoked paprika
1 tbsp dried thyme
15 turns fresh ground black pepper
1+ tsp salt
4 cloves garlic, minced
1/2 tsp crushed red pepper flakes
Preheat oven to 400 degrees.
Chop potatoes into bite-sized chunks.
In a large bowl, stir together all of the remaining ingredients.
Toss the potatoes in the bowl and coat with the sauce.
Spread the potatoes out on a cookie sheet (or two), avoiding overcrowding. Roast for 45 minutes to an hour, flipping them over roughly halfway through.
While the rest of you are celebrating Saint Patrick’s Day, I’m vacillating between the five stages of grief over UVA’s loss last night. I guess this post is helping me move past the denial stage, given that I just wrote the words “UVA’s loss.” My very caring and loving husband, is being even nicer to me than usual, which is actually relevant to this dinner. Selim is basically the opposite of a simple meat and potatoes kind of guy, whatever that is. This dinner, which not only checks the box of timely blog post, but also caters to my wanting to wallow in comfort food self, is definitely not what he wants to have for dinner tonight. Yet, here we are.
I, however, love a simple carb-filled dinner of sausages and potatoes. Dublin coddle is basically just that. Recipes for Dublin coddle should include pork sausages, potatoes, and onions. Many don’t include much more than that and water. Parsley is a common garnish. We’ve added a few more ingredients for a little more flavor, as you can see. We also didn’t cook the dish the way the Irish mothers back in the day would have. This hearty winter dish dates back to the 1700s and many believe started out as a way for Catholic mothers to use up meat before Fridays during Lent. I think we turned our version into a flavorful dish that still pays significant homage to the original. And honestly, since the “original” was basically a vehicle to use up leftovers, variations from household to household are basically a given. So, I give you our personal version! I’m not going to lie, though the sausage and potatoes are delicious, I think my favorite part is all the onions! They absorb all the delicious flavor from the broth and are just perfect! This dish may not look like much (the stews and braises that we tend to favor never do), get past our humble photos and give it a whirl the next time you’re feeling Irish.
And, from an approximately 18.9462874% Irish person on the day when everyone claims to have Irish ancestors:
1 lb pork sausages (traditional Irish bangers would be the most legit option)
2 large onions, sliced into rings
6 cloves garlic, minced
1 1/2 cups broth (vegetable, chicken, etc)
3/4 cup stout beer
1 tbsp worcestershire sauce
1 tsp brown mustard
1 tsp dried thyme
2 lb potatoes, cut into large chunks
2 bay leaves
Fresh ground black pepper
Preheat oven to 350 degrees.
Chop the bacon roughly and cook in a large dutch oven over medium heat. Stir occasionally until they are brown, but not yet crispy. Then remove to the side.
Place the sausage whole into the dish with the bacon grease, still over medium heat, and brown on all side. (You do not have to cook them all the way through at this point.) Once browned, remove these to the side as well.
Now add the onions and garlic to the dish, stirring to coat in the remaining bacon grease. Top with 10+ turns of fresh black pepper. Partially cover and cook, until softened and browning, roughly 10 minutes.
Meanwhile, whisk together the broth, beer, worcestershire, mustard, and thyme.
Remove the onions/garlic when they’re done and again set to the side.
Add the potatoes and a splash of liquid stock mixture to the dish. Stir to coat and turn the heat up to medium high. Cook potatoes for ~5 minutes.
Slice the sausages into large chunks and then return all of the removed ingredients to the dish. Remove from stove heat and stir everything together.
Top with the stock mixture and add the bay leaves.
Place in the oven, covered, for at least an hour. Keep cooking up to an hour and a half if the potatoes aren’t cooked to your liking at the hour mark.
Serve in bowls with a good amount of broth. Add a dash of salt if you think it needs (save this for the end, given that your bacon, sausages, and even broth may have a fair amount of salt in them).
If there’s any dish that just screams ‘Hanukkah,’ it’s potato latkes. Latkes are traditional Hanukkah fare not for the dish itself, but for the oil its fried in. Hanukkah is known as the Festival of Lights; it celebrates the miracle of one day’s worth of oil lasting for eight days. Over 2000 years ago, the city of Jerusalem was under Syrian-Greek control. Specifically, the king Antiochus IV Epiphanes reversed the rule of his father in allowing Jews to practice their religion and began persecuting the Jewish people. Their religion was banned, they were ordered to worship traditional Greek gods, many were massacred, and the Temple in Jerusalem was desecrated. A Jewish rebellion broke out, led by the Maccabees, which eventually drove the Syrian-Greeks out of Jerusalem. Once this occurred, the Jews set about cleaning and restoring the Temple. Once the Temple was rededicated, there was only a small amount of oil, enough that would keep the menorah lit for one day. The flame was supposed to stay lit continuously, but no one knew how the oil would last. The miracle was that the oil lasted for eight days, until the supply could be replenished. Jewish sages of the time proclaimed this miracle and thus created the holiday of Hanukkah – the Festival of Lights!
For this recipe, I used Tori Avey’s recipe and tips & tricks to try to make this the best batch possible. The goal is to have a crispy exterior with a warm and soft interior. Traditionally, you would top your Hanukkah latkes with applesauce or sour cream, but since we ate our with the delicious Wine & Honey Brisket that had plenty of pan sauce in which to dip the latkes if needed!
Peel and then grate the potatoes. Submerge the potato shreds in cold water while working.
Quarter the onion and then run it through a food processor.
Drain the potato shreds through a doubled cheesecloth.
Add the onion to the potato in the cheesecloth. Squeeze as much of the liquid out as possible.
Combine the potato and onion with the matzo meal, the egg, salt, and pepper.
Pour enough oil into your pan to form a layer ~1/8th inch thick. Goal temperature for frying = 360-375 degrees – you can check with a candy thermometer if you have one.
Form a small patty with your hands, roughly 3 tbsp worth. Test this first one to make sure your oil is a good temperature. Should be 2-3 minutes per side, yielding crispy brown edges with a soft interior.
Set the latkes on a wire rack to cool, with paper towels underneath. Serve while still warm.
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.
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.