Potato Ricotta Gnocchi with a Tomato Basil Cream Sauce

I have a love-hate relationship with pasta-making, but with the passage of time, whatever my last experience was, the idea of making pasta sounds better and better to me. So like a moth to the flame, I come back to it. Plus, it had been so long since I last tried my hand at gnocchi, so it seemed like it was time for me to try it again. Plus, after having the most spectacular gnudi when I was at The Spotted Pig a few weeks back, gnudi and gnocchi have been on my mind. So today, I’ve made a potato and ricotta based gnocchi (and some day in the future, gnudi!).

Potato Ricotta Gnocchi

With gnocchi on the brain, I looked to see what click to read more…

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Shahi Korma (“Royal Lamb” with a Creamy Almond Sauce)

When I eat out, I tend to avoid ordering chicken. There’s lots of spectacular chicken dishes out there, but to me, its the least exciting of meats. But when I go to Indian restaurants, its usually another story. Often, I’ll encounter lamb (or mutton)-based curries, but what this has usually amounted to for me is tough meat, no distinct lamb/mutton flavor, and the dish is swimming in a pool of grease (on that note, I wish there were better Indian restaurants around here!). I thought I’d try my hand at it this at home to see how I would fare.

Shahi Korma ("Royal Lamb" with a Creamy Almond Sauce)

If you’re like me, the name of this dish seems a bit confusing when combined with the photo. Creamy almond sauce evokes images of a delicate, light-tannish colored, velvetty sauce. Well, it started out that way, but the end result is a lot thicker, almost to the point of adding a tacky crust to the meat (which I was… click to read more…

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Pumpkin Pizza

I love pizza and one of the best parts of making your own at home is that you can experiment with some different flavors. A while back when my pumpkin obsession was in full swing, I thought I’d toy around with making a pumpkin pizza.

Much to my delight, the end result was great. The sauce was simple and lightly spiced, aiming to highlight the star: pumpkin. The toppings were a bit of a hodgepodge, but they all worked really well and made for a pizza that really hit the spot: ground beef, cubes of roasted squash, pine nuts, shredded leeks, sundried tomatoes, olives, and crumbles of sharply flavored feta cheese. I know–try saying that three times fast.

I was initially worried that the feta would be too strong, but it actually paired quite nicely. The sauce wasn’t as strongly pumpkinny as I’d wanted it to… click to read more…

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Lamb Goulash

In researching goulash, I came to appreciate that this dish is like chili–not in terms of flavors, but in terms of the heated arguments about how no matter what you’re approach, whatever you’re doing is not authentic and is simply wrong. So since I was clearly doomed to fail from the get go, I figured I might as well take some liberties with it anyways, right? However it’s made though, this stew is just the thing to warm your bones this winter.

Purists would argue that goulash is not a place for tomatoes or peppers and that all such flavor should come from the paprika (since if you didn’t know, unlike most others, this dish is very much about the paprika). I avoided the former but not so much the latter–I enjoy eating peppers more than I enjoy the approval of purists. I also furthered… click to read more…

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Channa Masala

I can be very much a “where’s the beef?” kind of guy, but every now and then, a truly vegetarian dish somehow slips under my nose and wins me over without me realizing it. This chickpea-centric dish, called channa masala, is one of the first Indian dishes I’d ever had and it’s kept me coming back for seconds ever since.

Channa masala is essentially a strongly spiced curry (the “masala” part) with chickpeas for the protein (the “channa” part) rather than meat. Calling any curry “strongly spiced” is a big generalization, but this is strong even among other curries. This isn’t too say that it’s overwhelmingly hot–just really flavorful (there’s some heat, of course, but it is a bit milder). A big distinction in my mind is that this curry has both a distinct tang and a certain sourness that makes for an incredibly delicious result. Plus channa masala is fun to eat and quick to make (especially compared… click to read more…

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Veal Chops with Mustard Cream Sauce

Regular readers of this site know I have a taste for veal. Its tender, delicate in flavor, and carefully done, always makes a meal special for me. The idea behind this dish was kind of a mix of two meals I’d made before: procedurally, the style of cooking was like another veal chop I had made while the sauce was inspired by a creamy mustard pasta which was a big hit. I love cooking chops (of whatever meat)–they’re quick to prepare, a crowd pleaser, and packed with flavor.

I was excited about this dish when I was planning it, but the result far exceeded my expectations. It was simply incredible and the flavor of the sauce was surprisingly complex. You couldn’t pick out… click to read more…

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