Saturday, September 22, 2007
Cookbook Review: Vij's
As part of focusing our efforts on more in depth ideas at SeeUsEat, we've decided to add a new periodic feature: cookbook reviews. And what better way to start off this feature than with the wonderful Vij's: Elegant and Inspired Indian Cuisine
. Vij's is an incredible (so I hear) Indian restaurant in Vancouver, BC, where Alexis' sister lives. Last Christmas Alexis was gifted this book and has since read it cover to cover, tried many of the recipes and become inspired by many others. One thing I really love about the book is the story. It was written by Vikram Vij and his wife, Meeru Dhalwala, who together have turned Vij's into the reknowned place it is today. It's a classic rags to riches story that's incredibly inspiring because it was their commitment to producing excellent food that took them from a tiny storefront with no real restaurant kitchen (when they were cooking at home and bringing the food to the restaurant) to the elegant restaurant that it is today.
Vikram and Meeru's cooking philosophy is personal and flexible. They stress that measuring is really not important and that you can change recipes to suit your own taste. I like this because I cook this way too. Even when I attempt to follow a recipe, which is rare, I find that I am unable to follow it exactly, knowing that it will taste better with twice the garlic, or some other ingredient. I like a cookbook that encourages me to go down the path I'm going to take anyway.
Vij's cookbook also comes with an extensive ingredient glossary which is very helpful for someone who isn't familiar with Indian ingredients and spices or who wants to know what substitutions can be made. The glossary is also very interesting to read even if you are already familiar with asafoetida and fenugreek, as it offers information on medicinal uses of common Indian cooking herbs and spices. The glossary also offer tips on how the folks at Vij's like to use specific ingredients.
The focus of Vij's is on Indian style with fresh and local ingredients. For this reason, this cookbook is not going to give you what Americans have come to think of as Indian standards, saag paneer, chicken tikka masala and the like. What this cookbook will offer are great way to prepare the seasonal ingredients you have on hand in an Indian style. It provides recipes for simple curries, Indian basics like ghee and paneer, as well as some of Vij's signature dishes, the like lamb popsicles in fenugreek cream sauce. Sometimes I'll make something exactly as it appears in Vij's cookbook, but most often I'll look through Vij's for ideas, then make a curry based on what I've got in my fridge. Click here to view the wonderful dishes that we've tried from Vij's cookbook (or inspired by it).
. Vij's is an incredible (so I hear) Indian restaurant in Vancouver, BC, where Alexis' sister lives. Last Christmas Alexis was gifted this book and has since read it cover to cover, tried many of the recipes and become inspired by many others. One thing I really love about the book is the story. It was written by Vikram Vij and his wife, Meeru Dhalwala, who together have turned Vij's into the reknowned place it is today. It's a classic rags to riches story that's incredibly inspiring because it was their commitment to producing excellent food that took them from a tiny storefront with no real restaurant kitchen (when they were cooking at home and bringing the food to the restaurant) to the elegant restaurant that it is today.Vikram and Meeru's cooking philosophy is personal and flexible. They stress that measuring is really not important and that you can change recipes to suit your own taste. I like this because I cook this way too. Even when I attempt to follow a recipe, which is rare, I find that I am unable to follow it exactly, knowing that it will taste better with twice the garlic, or some other ingredient. I like a cookbook that encourages me to go down the path I'm going to take anyway.
Vij's cookbook also comes with an extensive ingredient glossary which is very helpful for someone who isn't familiar with Indian ingredients and spices or who wants to know what substitutions can be made. The glossary is also very interesting to read even if you are already familiar with asafoetida and fenugreek, as it offers information on medicinal uses of common Indian cooking herbs and spices. The glossary also offer tips on how the folks at Vij's like to use specific ingredients.
The focus of Vij's is on Indian style with fresh and local ingredients. For this reason, this cookbook is not going to give you what Americans have come to think of as Indian standards, saag paneer, chicken tikka masala and the like. What this cookbook will offer are great way to prepare the seasonal ingredients you have on hand in an Indian style. It provides recipes for simple curries, Indian basics like ghee and paneer, as well as some of Vij's signature dishes, the like lamb popsicles in fenugreek cream sauce. Sometimes I'll make something exactly as it appears in Vij's cookbook, but most often I'll look through Vij's for ideas, then make a curry based on what I've got in my fridge. Click here to view the wonderful dishes that we've tried from Vij's cookbook (or inspired by it).
Labels: cookbook reviews, Indian
Sunday, June 08, 2008
Pilgrimmage to Vij's, Vancouver, BC
Although we went to Vancouver to visit my sister, going to Vij's was a definite part of the plan from the beginning. We've been hearing about Vij's from my family for a few years now and last Christmas I received the Vij's cookbook, from which we have made and adapted many delicious meals. We've been holding Vij's on this pedestal for a year now and we were very happy that it was everything we had hoped it would be. It was casual, yet elegant. The service was very good--as we were perusing the menu, servers came around offering small tasty treats. And the food. The food was really, really good.
Small Fried Bread with Cumin (gratuit)
A tasty bite of fried goodness that served only to whet our appetites.
Yucca Fries (gratuit)
Another tasty, fried treat.
Lamb, Beef and Paneer Samosas $12.75
These were, quite frankly, the very best samosas we've ever had. Ever. They were packed with meat and paneer, yet somehow tasted light. The pastry was doughy and flaky at the same time. And these samosas were served with a fresh coconut chutney that was interesting and a great complement to the rich samosas.
Spot Prawns and Kale in Coconut Curry $13
This was also very tasty. The spot prawns were sweet and perfectly cooked. We sopped up all of the sauce with the endless supply of fresh naan.
Naan (gratuit)
Soft, doughy and refilled as soon as we finished a basket of it.
Duck with Spicy Mango Sauce $26
The duck was plentiful and had a nice charred taste. It was cooked perfectly and the acidity of the mango nicely complemented the richness of the duck.
Lamb Popsicles with Fenugreek Cream Curry and Turmeric Potatoes and Spinach $26.50
I've made these many, many times from Vij's cookbook and so we had to try the original. Oddly, after I've been tweaking the recipe, I think I actually like my version a little better. My sauce is a little thicker and not quite as salty. Still these were delicious.
Saag Paneer with Punjabi Lentils $22
This was a simple dish, the highlight of which was the housemade paneer. Both dishes were a nice vegetarian contrast to the other dishes that we ordered.
Mango Pistachio Ice Cream $7
This was a simple, subtle and very sophisticated dessert. I shared it with my sister since we were both so stuffed.
Small Fried Bread with Cumin (gratuit)A tasty bite of fried goodness that served only to whet our appetites.
Yucca Fries (gratuit)
Another tasty, fried treat.
Lamb, Beef and Paneer Samosas $12.75
These were, quite frankly, the very best samosas we've ever had. Ever. They were packed with meat and paneer, yet somehow tasted light. The pastry was doughy and flaky at the same time. And these samosas were served with a fresh coconut chutney that was interesting and a great complement to the rich samosas.
Spot Prawns and Kale in Coconut Curry $13
This was also very tasty. The spot prawns were sweet and perfectly cooked. We sopped up all of the sauce with the endless supply of fresh naan.
Naan (gratuit)
Soft, doughy and refilled as soon as we finished a basket of it.
Duck with Spicy Mango Sauce $26
The duck was plentiful and had a nice charred taste. It was cooked perfectly and the acidity of the mango nicely complemented the richness of the duck.
Lamb Popsicles with Fenugreek Cream Curry and Turmeric Potatoes and Spinach $26.50
I've made these many, many times from Vij's cookbook and so we had to try the original. Oddly, after I've been tweaking the recipe, I think I actually like my version a little better. My sauce is a little thicker and not quite as salty. Still these were delicious.
Saag Paneer with Punjabi Lentils $22
This was a simple dish, the highlight of which was the housemade paneer. Both dishes were a nice vegetarian contrast to the other dishes that we ordered.
Mango Pistachio Ice Cream $7
This was a simple, subtle and very sophisticated dessert. I shared it with my sister since we were both so stuffed.
Labels: Decor: 2, Food: 2, restaurant, review, Service: 2
Wednesday, January 31, 2007
Dinner at Home
We decided to use the cookbook from Vij's Restaurant in Vancouver, BC as inspiration for a nice, weeknight feast.
Tomato, Ginger and Coriander Soup
This recipe was taken from Vij's cookbook. Unfortunately, I didn't have coriander seed and had to substitute ground coriander, which didn't work out so well. It burned and tainted the flavor of the soup.
Grilled Lambchops in a Fenugreek Cream Sauce
This recipe was also taken from Vij's cookbook. The sauce broke and it was a bit oily, but it was still delicious. We used a rack of lamb from Costco and it was quite good.
Fenugreek Curry with Paneer, Cashews and Asparagus
This recipe was merely inspired by Vij's cookbook. This was a light curry, full of tomato flavor.
Tomato, Ginger and Coriander Soup
This recipe was taken from Vij's cookbook. Unfortunately, I didn't have coriander seed and had to substitute ground coriander, which didn't work out so well. It burned and tainted the flavor of the soup.
Grilled Lambchops in a Fenugreek Cream Sauce
This recipe was also taken from Vij's cookbook. The sauce broke and it was a bit oily, but it was still delicious. We used a rack of lamb from Costco and it was quite good.
Fenugreek Curry with Paneer, Cashews and Asparagus
This recipe was merely inspired by Vij's cookbook. This was a light curry, full of tomato flavor.
-1 lb asparagus, cut in bite size pieces
-1 block paneer, cubed
-1/2 cup broken cashews
-3 cups pureed, canned tomatos
-2" nub ginger, grated
-3 tb garlic, minced
-1 ts ground fenugreek seeds
-1 ts cayenne
-1 ts salt
-1/4 cup veggie oil
-2 cups water
Heat the oil in a large pan. Add the garlic and sautee until beginning to color. Add the ginger and sautee for another minute. All of the ingredients except the nuts, paneer and tomatos and simmer for an hour or so. During this time, roast the asparagus for 20 minutes or so in a 400 oven. After the sauce has thickened on the stovetop, add the paneer and cook until soft. Pour over the roasted asparagus and sprinkle the whole thing with the cashews.
-1 block paneer, cubed
-1/2 cup broken cashews
-3 cups pureed, canned tomatos
-2" nub ginger, grated
-3 tb garlic, minced
-1 ts ground fenugreek seeds
-1 ts cayenne
-1 ts salt
-1/4 cup veggie oil
-2 cups water
Heat the oil in a large pan. Add the garlic and sautee until beginning to color. Add the ginger and sautee for another minute. All of the ingredients except the nuts, paneer and tomatos and simmer for an hour or so. During this time, roast the asparagus for 20 minutes or so in a 400 oven. After the sauce has thickened on the stovetop, add the paneer and cook until soft. Pour over the roasted asparagus and sprinkle the whole thing with the cashews.
Labels: asparagus, dinner recipes, homemade, Indian, lamb
Monday, December 25, 2006
Dinner at Alexis' Parents' House, Bothell, WA
We (well, some of us) spent all afternoon cooking an Indian feast for dinner on Christmas day. A lot of the recipes were from Vij's (a Vancouver restaurant Alexis' family raves about) cookbook. It was a very yummy dinner.
The Whole Meal
Mmmm. Yummy.
Chai Ice Cream
This delicious ice cream was made by Alexis' sister in a home ice cream maker.
Raita
Yogurt, cucumbers, parsley, salt and pepper. Made by Alexis' mom.
Beet and Onion Chutney
Made by Alexis' mom.
Naan
This bread was made by Alexis' brother in law. It was a bit more like pita than naan, but was good.
Chicken Masala
This was made by Alexis' brother in law. Much lighter than chicken tikka masala.
Saag Paneer
This was a conglomeration of recipes and Alexis' memory.
-1/2 lb paneer, diced
-2 lbs fresh spinach, chopped
-1 large onion, diced
-2 hot chiles, minced
-1 inch nub of ginger, grated
-8 cloves garlic, minced
-tumeric, garam masala, curry powder and salt to taste
-4 TB ghee
Melt ghee in a wok. When hot, add the paneer and fry until golden and crispy all over. Set paneer aside. Make a paste from the chilis, ginger and garlic and add to the ghee. Add the onions and fry until beginning to brown. Add the spinach and spices to the wok, stir and cover. Cook for 8-10 minutes. Remove cover and stir in paneer. Serve.
Tomato, Turmeric and Ginger Soup
The following recipe is from Vij's cookbook. We made 2 changes: we added a roux, as the soup was looking a little too thin and we strained out the bits and seeds. Alexis' sister made this one.
Brown and Wild Rice
Simply steamed, this rice was not traditional, but added a nice, nutty texture to the many silky, smooth sauces.
Sauteed Portobello Mushrooms in a Wild Mushroom Cream Sauce
This was also a dish derived from Vij's. We used a wild mushroom mix instead of porcini for the sauce. We also added fried paneer, which created a nice texture contrast.
Lamb Chops in Fenugreek-Turmeric-Lemon Cream Sauce
These lamb chops were sooo good. The lamb was succulent and the cream sauce was perfect.
Mint Chutney
Made by Alexis' mom.
Daal
This creamy-spicy daal was made by Alexis' sister.
Prawns in Coconut Masala
These were tasty and only subtly coconut-y. Also from Vij's.
The Whole Meal
Mmmm. Yummy.
Chai Ice Cream
This delicious ice cream was made by Alexis' sister in a home ice cream maker.
Raita
Yogurt, cucumbers, parsley, salt and pepper. Made by Alexis' mom.
Beet and Onion Chutney
Made by Alexis' mom.
Naan
This bread was made by Alexis' brother in law. It was a bit more like pita than naan, but was good.
Chicken Masala
This was made by Alexis' brother in law. Much lighter than chicken tikka masala.
Saag PaneerThis was a conglomeration of recipes and Alexis' memory.
-1/2 lb paneer, diced
-2 lbs fresh spinach, chopped
-1 large onion, diced
-2 hot chiles, minced
-1 inch nub of ginger, grated
-8 cloves garlic, minced
-tumeric, garam masala, curry powder and salt to taste
-4 TB ghee
Melt ghee in a wok. When hot, add the paneer and fry until golden and crispy all over. Set paneer aside. Make a paste from the chilis, ginger and garlic and add to the ghee. Add the onions and fry until beginning to brown. Add the spinach and spices to the wok, stir and cover. Cook for 8-10 minutes. Remove cover and stir in paneer. Serve.
Tomato, Turmeric and Ginger Soup
The following recipe is from Vij's cookbook. We made 2 changes: we added a roux, as the soup was looking a little too thin and we strained out the bits and seeds. Alexis' sister made this one.
-1/3 cup veggie oil
-1/4 ts asofoetida powder
-3 ts cumin seed
-15 curry leaves
-1 oz ginger, thinly sliced
-1 oz garlic, thinly sliced
-3 ts ground coriander
-1 ts cayenne
-1 1/2 ts salt
-3 cups pureed fresh tomatos
-6 cups water or chicken stock
-1/2 cup cream
-1/2 cup chopped cilantro
Heat oil on hight in a large pot for one minute. Add asofoetida, cumin and curry leaves and cook for 30 seconds. Add ginger and garlic and stir. Sautee for a couple minutes. Reduce heat and add coriander, cayenne and salt. Cook for 5 minutes, stirring frequently. Add tomatos and water, bring to a boil, reduce heat, add a bit of roux and then simmer for 30 minutes. Strain soup and add cilantro. Serve.
-1/4 ts asofoetida powder
-3 ts cumin seed
-15 curry leaves
-1 oz ginger, thinly sliced
-1 oz garlic, thinly sliced
-3 ts ground coriander
-1 ts cayenne
-1 1/2 ts salt
-3 cups pureed fresh tomatos
-6 cups water or chicken stock
-1/2 cup cream
-1/2 cup chopped cilantro
Heat oil on hight in a large pot for one minute. Add asofoetida, cumin and curry leaves and cook for 30 seconds. Add ginger and garlic and stir. Sautee for a couple minutes. Reduce heat and add coriander, cayenne and salt. Cook for 5 minutes, stirring frequently. Add tomatos and water, bring to a boil, reduce heat, add a bit of roux and then simmer for 30 minutes. Strain soup and add cilantro. Serve.
Brown and Wild Rice
Simply steamed, this rice was not traditional, but added a nice, nutty texture to the many silky, smooth sauces.
Sauteed Portobello Mushrooms in a Wild Mushroom Cream Sauce
This was also a dish derived from Vij's. We used a wild mushroom mix instead of porcini for the sauce. We also added fried paneer, which created a nice texture contrast.
Curry Cream Sauce
-3 oz dried wild mushrooms, soaked in 1 cup hot water for 30 minutes, drained and minced
-3 tb ghee
-1 onion, diced
-2 tb flour
-1 1/2 cups water
-1/2 cup cream
-1/2 ts salt
-1/4 ts cayenne
-1 handful fresh fenugreek leaves, chopped
Sautee onions in ghee until brown. Stir in flour and cook until light brown. Stir in mushrooms and soaking water, the rest of the water, cream, salt and cayenne. Simmer uncovered for 15 minutes, or until a medium thick sauce has formed. Stir in fenugreek leaves and cook for another few minutes.
Portobellos:
-6 large portobellos, large diced
-4 tb veggie oil
-1/4 ts asofoetida
-1 tb garam masala
-1 tb mango powder
-1/4 ts cayenne
-salt to taste
Add all spices to hot oil and allow to sizzle a minute or two. Add mushrooms and sautee a few minutes until mushrooms are soft. Pour the cream sauce over the portobellos and serve.
-3 oz dried wild mushrooms, soaked in 1 cup hot water for 30 minutes, drained and minced
-3 tb ghee
-1 onion, diced
-2 tb flour
-1 1/2 cups water
-1/2 cup cream
-1/2 ts salt
-1/4 ts cayenne
-1 handful fresh fenugreek leaves, chopped
Sautee onions in ghee until brown. Stir in flour and cook until light brown. Stir in mushrooms and soaking water, the rest of the water, cream, salt and cayenne. Simmer uncovered for 15 minutes, or until a medium thick sauce has formed. Stir in fenugreek leaves and cook for another few minutes.
Portobellos:
-6 large portobellos, large diced
-4 tb veggie oil
-1/4 ts asofoetida
-1 tb garam masala
-1 tb mango powder
-1/4 ts cayenne
-salt to taste
Add all spices to hot oil and allow to sizzle a minute or two. Add mushrooms and sautee a few minutes until mushrooms are soft. Pour the cream sauce over the portobellos and serve.
Lamb Chops in Fenugreek-Turmeric-Lemon Cream Sauce
These lamb chops were sooo good. The lamb was succulent and the cream sauce was perfect.
-lamb chops cut from a rack of lamp, cooked on the George Forman Grill until medium rare
Sauce
-4 cups cream
-1 tb salt
-1 tsp paprika
-1/2 tsp cayenne
-1 handful fresh fenugreek leaves, chopped
-juice of 1 lemon
-3 tb veggie oil
-4 cloves garlic, minced
-1 tsp turmeric
Combine cream, salt, paprika, cayenne, fenugreek and lemon juice in a lage bowl. In a hot pan, heat the oil and sautee the onions and garlic until browned. Add turmeric and sautee another minute. Stir in the cream and simmer until a medium-thick sauce has formed.
Plate the chops and pour the sauce all over them.
Sauce
-4 cups cream
-1 tb salt
-1 tsp paprika
-1/2 tsp cayenne
-1 handful fresh fenugreek leaves, chopped
-juice of 1 lemon
-3 tb veggie oil
-4 cloves garlic, minced
-1 tsp turmeric
Combine cream, salt, paprika, cayenne, fenugreek and lemon juice in a lage bowl. In a hot pan, heat the oil and sautee the onions and garlic until browned. Add turmeric and sautee another minute. Stir in the cream and simmer until a medium-thick sauce has formed.
Plate the chops and pour the sauce all over them.
Mint Chutney
Made by Alexis' mom.
Daal
This creamy-spicy daal was made by Alexis' sister.
Prawns in Coconut Masala
These were tasty and only subtly coconut-y. Also from Vij's.
-30 shelled prawns
-2 ts salt
-2 tb ghee
-1 tsp cumin seeds
-2 onions, diced
-3 tomatos, diced
-1/4 cup coconut milk
-2 tb red wince vinegar
-2 tsp chopped green chilis
-2 bunches scallions, chopped
Toast cumin seeds in ghee for a minute. Add onions and sautee until brown. Add tomatos, coconut milk, vinegar, chilis and salt. Cook for 5 minutes or so. Add green onions and prawns and stir until prawns are just done.
-2 ts salt
-2 tb ghee
-1 tsp cumin seeds
-2 onions, diced
-3 tomatos, diced
-1/4 cup coconut milk
-2 tb red wince vinegar
-2 tsp chopped green chilis
-2 bunches scallions, chopped
Toast cumin seeds in ghee for a minute. Add onions and sautee until brown. Add tomatos, coconut milk, vinegar, chilis and salt. Cook for 5 minutes or so. Add green onions and prawns and stir until prawns are just done.
Labels: dinner recipes, homemade, Indian, lamb, mushrooms, soup, spinach
Sunday, May 13, 2007
Dinner at Home
Spinach Curry with Toasted Walnuts and Fresh Mozzerella
This recipe was a liberal twist on a curry from Vij's cookbook, as walnuts and mozzerella are hardly Indian ingredients. It was very good.
-2 lbs spinach
-1 handful walnuts, toasted
-1 ball fresh mozzerella, diced
-3 cups fresh tomatos, pureed
-1 can coconut milk
-1/2 ts turmeric
-1 tb salt
-1 tb cumin
-1 ts cayenne
-1 1/2 tb mustard seeds
-canola oil
Sautee the cumin in the oil for a minute. Then add the tomato puree and the rest of the spices and simmer for 5 minutes. Add the coconut milk and simmer until reduced by half. Add the spinach and simmer a few more minutes. Place in a large dish and sprinkle with toasted walnuts and mozzerella.
-1 handful walnuts, toasted
-1 ball fresh mozzerella, diced
-3 cups fresh tomatos, pureed
-1 can coconut milk
-1/2 ts turmeric
-1 tb salt
-1 tb cumin
-1 ts cayenne
-1 1/2 tb mustard seeds
-canola oil
Sautee the cumin in the oil for a minute. Then add the tomato puree and the rest of the spices and simmer for 5 minutes. Add the coconut milk and simmer until reduced by half. Add the spinach and simmer a few more minutes. Place in a large dish and sprinkle with toasted walnuts and mozzerella.
Vij's Lamb Popsicles
I've made these 3 times, and for some reason, the last 2 times, the sauce broke...why, I have no idea.
Fresh Strawberries
Labels: homemade, Indian, lamb, spinach
Saturday, June 16, 2007
Dinner at Home
Green Salad with Fresh Ginger Vinegarette
A tasty salad with a bit of bite. The salad itself contained baby cucumbers, avocado, onion and mixed greens. The recipe for the dressing is below.
Fresh Ginger Vinegarette:
-1 inch nub of ginger
-juice of 1 lemon
-3 tb olive oil
-1/2 packet of Splenda
-a pinch of salt
-a pinch of pepper
-1 tb mustard
Peel the ginger with a spoon, then grate it with a microplane. Whisk the grated ginger with the rest of the ingredients.
-1 inch nub of ginger
-juice of 1 lemon
-3 tb olive oil
-1/2 packet of Splenda
-a pinch of salt
-a pinch of pepper
-1 tb mustard
Peel the ginger with a spoon, then grate it with a microplane. Whisk the grated ginger with the rest of the ingredients.
Roasted Asparagus with Mint and Lemon
Tender, tasty and healthy.
-1 lb asparagus, trimmed
-1 handful mint, minced
-1 tb lemon juice
-1 tb olive oil
-salt and pepper to taste
Season the asparagus with salt and pepper and roast on a cookie sheet on 400 until tender. Mix the mint, lemon juice and olive oil and spoon it over the asparagus.
-1 handful mint, minced
-1 tb lemon juice
-1 tb olive oil
-salt and pepper to taste
Season the asparagus with salt and pepper and roast on a cookie sheet on 400 until tender. Mix the mint, lemon juice and olive oil and spoon it over the asparagus.
Lamb Popsicles in a Fenugreek Cream Sauce
These delicious lamb chops are derived from Vij's Cookbook of the great Vij's restaurant in Vancouver, BC. Even though I always end up breaking the sauce, they always taste delicious.
Fresh Strawberries
In season strawberries are so good. It makes you want to remember in winter, not to eat them, for they'll be that much better if you wait until summer again.
Whiskey Whipped Cream
A few tb whisky beaten with cream, vanilla and Splenda.
Labels: asparagus, dinner recipes, homemade, lamb, salad
Saturday, May 10, 2008
Vij's Lambchops and Roasted Carrot and Turnip Salad with Cilantro Pesto
Vij's Lamb Popsicles in Turmeric Cream Sauce
After many, many attempts, Alexis has finally perfected this sauce. Last time it didn't break, which was a relief, but this time the consistency was perfect. This sauce involves lots of patience, the substitution of half and half for cream and a spoonful of cornstarch. Click here for the recipe.
Roasted Carrot and Turnip Salad in Cilantro Pesto
This salad was served room temperature and was hearty and bright at the same time.
-8 carrots, peeled and chopped
-5 baby turnips, cut in eighths
-1 bunch cilantro
-juice of 1 lime
-1 handful pine nuts
-2 cloves garlic
-salt to taste
Roast the carrots and turnips on 375 until fork tender. Set aside to cool. Puree the remaining ingredients until a paste forms. When the veggies are cool, toss them in the cilantro pesto.
Labels: carrot, dinner recipes, homemade, Indian, lamb, turnip
Thursday, October 25, 2007
Kale, Turnip Greens and Ground Beef Curry Recipe
We had a lot of greens in the house and we needed something to do with them. This ad-hoc curry turned out to be just the think. I'd never really heard of making a curry with ground meat until I read Vij's cookbook and although this recipe isn't from that book, but rather, Alexis' head, it turned out quite well.
-1 lb ground beef
-1/2 onion, chopped
-10 cloves garlic, peeled
-1 can diced tomatos
-salt, curry and turmeric to taste
-turnip greens from 4 turnips, chopped
-1 bunch kale, chopped
Sautee the ground beef until beginning to brown. Drain excess fat. Puree the onion, garlic and tomatoes in the food processor until smooth and add to the pan. Add the spices. Stir to combine. Add the greens, cover and simmer for about 20 minutes. Remove the cover and simmer until a thick sauce has formed.
-1/2 onion, chopped
-10 cloves garlic, peeled
-1 can diced tomatos
-salt, curry and turmeric to taste
-turnip greens from 4 turnips, chopped
-1 bunch kale, chopped
Sautee the ground beef until beginning to brown. Drain excess fat. Puree the onion, garlic and tomatoes in the food processor until smooth and add to the pan. Add the spices. Stir to combine. Add the greens, cover and simmer for about 20 minutes. Remove the cover and simmer until a thick sauce has formed.
Labels: beef, curry, dinner recipes, homemade, Indian, kale, turnip greens
Sunday, September 28, 2008
Lamb Chops with Fenugreek Cream Sauce and Bulgar Pilaf with Carmelized Fennel, Chard and Chickpeas
These lamb chops are a favorite, every since I got the Vij's Restaurant cookbook. I've finally perfected the sauce, in that it no longer breaks. This time we paired it with a pilaf of bulgar wheat, garbonzo beans, chard and caramelized fennel and onions. The sauce worked well with both the lamb and the pilaf.
Bulgar Pilaf
-1 cup bulgar wheat
-1 can garbonzo beans, drained
-1 bunch chard, chopped
-1 bulb fennel, thinly sliced
-1/2 onion, thinly sliced
-salt and pepper to taste
Sautee the onions and fennel over low heat for a long time, in a large pan. In a sauce pot, boil water and cook the bulgar as you would pasta, for about 25 minutes, or until tender. Drain off excess water and set aside. When the onion/fennel mixture is carmelized, add the chard and sautee until tender. Then add the cooked bulgar and the garbonzo beans and stir to combine. Serve as a side.
-1 cup bulgar wheat
-1 can garbonzo beans, drained
-1 bunch chard, chopped
-1 bulb fennel, thinly sliced
-1/2 onion, thinly sliced
-salt and pepper to taste
Sautee the onions and fennel over low heat for a long time, in a large pan. In a sauce pot, boil water and cook the bulgar as you would pasta, for about 25 minutes, or until tender. Drain off excess water and set aside. When the onion/fennel mixture is carmelized, add the chard and sautee until tender. Then add the cooked bulgar and the garbonzo beans and stir to combine. Serve as a side.
Labels: chard, dinner recipes, fennel, grains, homemade, Indian, lamb
Saturday, June 07, 2008
Pretty Good Prix Fixe at Cru, Vancouver, BC
We were searching for an interesting place for dinner to complement (but not upstage) the dinner at Vij's we were planning for the next day. We did some online searching and found Cru, which seemed to have an interesting menu and a decently priced prix fixe menu. Overall, the place was warm and the service friendly. It was a little funny because the server kept explaining ingredients and techniques on the menu that we already well known to us. Perhaps our overly casual (San Francisco-friendly) attire led him to beleive that we didn't know very much about food. The prix fixe was $42, but Giao ordered a la carte.
Fries with Dijon Aioli $6
The fries were addictively, and surprisingly, delicious. They were hand cut and very crispy. The aioli was better than average.
Poached Spot Prawns (+$5 to add to prix fixe)
These were totally delicious and a highlight of the meal. They were perfectly cooked and served with a mango cucumber salad and a cilantro puree.
Roasted Halibut (part of prix fixe)
The halibut was flaky and tender and was served with red quinoa, poached fennel and a caper brown butter. This dish was also very good, but there was a tad too much acid in the dish and we could have done with fewer capers.
Duck Confit with Potato Goat Cheese Hash $16
This dish sounded awesome on the menu, but fell a little flat on the plate. The duck was tasty, if standard, but the potato goat cheese hash was grainy and flavorless.
Lemon Tart (part of prix fixe)
The flavor was good, but the texture was off. The pastry tasted mass produced and the lemon filling was very, very runny.
Ratings:
Food: 1
Decor: 1
Service: 1
Fries with Dijon Aioli $6
The fries were addictively, and surprisingly, delicious. They were hand cut and very crispy. The aioli was better than average.
Poached Spot Prawns (+$5 to add to prix fixe)
These were totally delicious and a highlight of the meal. They were perfectly cooked and served with a mango cucumber salad and a cilantro puree.
Roasted Halibut (part of prix fixe)
The halibut was flaky and tender and was served with red quinoa, poached fennel and a caper brown butter. This dish was also very good, but there was a tad too much acid in the dish and we could have done with fewer capers.
Duck Confit with Potato Goat Cheese Hash $16
This dish sounded awesome on the menu, but fell a little flat on the plate. The duck was tasty, if standard, but the potato goat cheese hash was grainy and flavorless.
Lemon Tart (part of prix fixe)
The flavor was good, but the texture was off. The pastry tasted mass produced and the lemon filling was very, very runny.
Ratings:
Food: 1
Decor: 1
Service: 1
Labels: Decor: 2, Food: 1, nouveau American, restaurant, review, Service: 1
Thursday, February 15, 2007
Dinner at Home
Shrimp and Chinese Brocolli Coconut Curry
This recipe was adapted from Vij's cookbook--adapted mainly because I did not have the curry leaves on hand. Also, the curry was to be served with halibut, and I had shrimp and Chinese brocolli instead. It was delicious--creamy, yet tart surprisingly tart from the tomatos. All in all, a great one dish meal.
This recipe was adapted from Vij's cookbook--adapted mainly because I did not have the curry leaves on hand. Also, the curry was to be served with halibut, and I had shrimp and Chinese brocolli instead. It was delicious--creamy, yet tart surprisingly tart from the tomatos. All in all, a great one dish meal.
-1 large onion, pureed
-1 lb tomatos, finely diced
-1 head garlic, minced
-1/4 cup veggie oil
-1 ts curry powder
-1 ts coriander
-1 ts cumin
-1 ts chili pepper
-1 tb salt
-1 can coconut milk
-2 cups water
-1 lb shrimp, peeled
-1 1 lb Chinese brocolli, trimmed and cut into 1" pieces
Heat the oil in a pan. When it is hot add the garlic and stir continuously until the garlic is beginning to color. Add the pureed onion and the curry powder and sautee until onions are golden. Add the tomatos and all of the spices and sautee for 5 minutes. Add the coconut milk and water and bring to a boil. Reduce to a simmer and add the Chinese brocolli. Cover and simmer for about 1/2 hour or until a thick sauce has formed. Add the shrimp and cook for 2 or 3 minutes, until the shrimp are just cooked.
-1 lb tomatos, finely diced
-1 head garlic, minced
-1/4 cup veggie oil
-1 ts curry powder
-1 ts coriander
-1 ts cumin
-1 ts chili pepper
-1 tb salt
-1 can coconut milk
-2 cups water
-1 lb shrimp, peeled
-1 1 lb Chinese brocolli, trimmed and cut into 1" pieces
Heat the oil in a pan. When it is hot add the garlic and stir continuously until the garlic is beginning to color. Add the pureed onion and the curry powder and sautee until onions are golden. Add the tomatos and all of the spices and sautee for 5 minutes. Add the coconut milk and water and bring to a boil. Reduce to a simmer and add the Chinese brocolli. Cover and simmer for about 1/2 hour or until a thick sauce has formed. Add the shrimp and cook for 2 or 3 minutes, until the shrimp are just cooked.
Labels: dinner recipes, homemade, Indian, shrimp
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