Creamy Mustard Pasta

When I think pasta, my head usually gets stuck on one of two kinds of sauces: tomato-based or garlic & cream-based. So imagine my delight when I saw a mustard-based sauce over at Thyme for Cooking. In retrospect, it doesn’t seem at all far-fetched, but it was eye opening at the time, so I had to try my hand at Creamy Mustard Pasta.

This dish is very largely inspired by Katie’s dish and I am very glad I tried it (not to mention beans in pasta, another new idea!)–as soon as we ran out, my wife demanded another batch be made promptly. I wanted something colorful and just full of earthy, vegetal flavors, so there’s a lot of that going on here: peppers, mushrooms, artichokes, kidney beans, pine nuts, etc. This was all tossed with bow-tie pasta (I usually don’t venture far away from linguine, so… click to read more…


Stuffed Leg of Lamb with Port Cherry Sauce

When you’re entertaining, you want a dish that will look impressive, taste great, and somehow, not keep you chained to the kitchen all day. With new season lamb still gracing the shelves, I chose to roast a leg of lamb when I had guests over. This rendition has a mushroom/olive stuffing and is topped off with a Port cherry sauce.

When I first bought the leg, I had a tough time deciding what I wanted to do with it. Some times, the issue is you have no ideas at all–instead, I had ideas all across the board. Each was missing something, so then I started trying to mix ideas together and I had so many options before me, I was just lost. Somehow, in this fog of ideas, I wound up with this dish. The leg was deboned and marinated in a tangy, yogurt-based mixture overnight. Then, the leg was rolled up around a mushroom & olive-based stuffing before… click to read more…


Boeuf Bourguignon (Beef Stew in Red Wine)

This dish is a French classic: a stew created by braising a tough cut of beef in red wine, cooking long and slow to yield something hearty, tender, and full of flavor.

Beef Bourguignon, served over noodles

Now shocking as this may seem, this isn’t a summer dish, but that’s ok–I actually made it during the winter, lol! Can you tell that I’m not great about getting all of my posts published right away? 😉 This recipe is based on that of the great Julia Child from Mastering The Art of French Cooking, Volume One, a book I’d highly recommend to anybody who is serious about cooking good food (I’ve also discovered the re-runs of her fantastic TV series on PBS–very worth a watch!).

So whether the weather is cold or you just want something to warm you up and… click to read more…


Beef Wellington

Some times, when dinner rolls around, we all experiment and try to put together something new. Other times, we resort to the classics, maybe not comfort food, but definitely something “established,” and this is one such dish: Beef Wellington.

I don’t think I ever had a Beef Wellington before this, but was well aware of it (how could you not be when its included on Ramsay’s Hell’s Kitchen season after season?). Like some other “classics”, I approached this with some hesitation as it seemed like it could be tasty in my mind, but it also just seemed kind of…stodgy and dated, if that makes any sense. But the more I thought about it, I couldn’t imagine how this dish would disappoint.

After eating this, I can easily see why this is a classic. This is timeless: a juicy, tender cut of filet mignon cooked inside a tight, buttery, flaky package of… click to read more…


Andouille Stuffed Peppers

Who hasn’t had a stuffed pepper of some sort before? The most common stuffed pepper: a green bell stuffed with some mix of rice and ground beef. I wanted to revisit stuffed peppers but see if I could give it a zestier twist.

First, I started with red peppers–I just love the taste of a sweet red bell compared to the other colors (I wouldn’t miss green bells if I could never find them again). I also wanted a more flavorful meat than just ground beef, so I opted for something much more full-flavored: andouille sausage. With this ground up, I also took a trick I’d learned from Peter over a Kalofagas: instead of plain old rice, I cooked up a hearty risotto. Bring these together with some creamy cheese and a number of other flavors, and you’ve got something great.

I thought this tasted amazing.… click to read more…


Egg Curry

When you go to an Indian restaurant, the menus at most of them are pretty much the same and its unfortunate because this showcases such a narrow window of this amazing genre of food (honestly, why do so few restaurants focus on South Indian cuisine?). Don’t get me wrong, I love this narrow window as well, but it just means that if I want to satisfy my cravings for the kind of food I had when I was in India, that’s all on me. This is such an attempt to recreate a curry my wife and I both love: egg curry.

Instead of the usual chicken or lamb, this curry’s protein is diced hard-boiled eggs. The gravy it tomato-based, slightly spicy, and both creamy and slightly sweet on account of the presence of coconut milk. I followed a similar technique in making this as I did when I madeclick to read more…

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