Monthly Archives: March 2011

Notre Ardoise: March 26, 2010

It’s only Tuesday and I already have some change: The birthday celebration was bumped from Friday to Saturday. Instead of wahoo yesterday, we had scallops. Tonight I made potato latkes intead of a roesti.

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Notre Ardoise: March 19, 2011

By popular demand, here’s this week’s menu. I’ve been on a couponing kick for just a few weeks now and our pantry and freezer are stuffed to the gills. As with most things there appears to be a learning curve. For instance, I now know that I don’t need to stock up on every frozen vegetable and canned tomato special.

That’s the really boring reason behind this week’s menu: we’re eating out of the pantry and freezer before I stock pile us out of house and home.

We also grilled for the first time of the season on Saturday! The super exciting reason behind that menu choice was the beautiful weather.

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Notre Ardoise: March 12, 2011

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Notre Ardoise: March 5, 2011

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Recipe: Indian cauliflower and peas

For a while, my father-in-law would make me some of his cauliflower whenever we’d visit. It’s good stuff and impossible to replicate. I think his method requires more oil than I’d be able to pour into the pan, but the end result is delicious.

This is our version we made at home tonight. It doesn’t do the real version justice, but it’s pretty darned good.

 

Yellow Cauliflower
cooking oil
1 med onion; diced
1 tb ginger; minced
1 ts cumin seed
1/2 ts cayenne
2 small heads of cauliflower; chopped into bite sized pieces
1 ts tumeric
1 c tiny petit peas
salt and toasted coriander seeds to taste

Heat the oil in a  large (14″) skillet, and cook the onions until soft. Add the ginger for a minute, then the cumin seed for a minute, then the cayenne for a few seconds.

Add the cauliflower and cook over high heat, stirring occasionally, for about 30 minutes. You want the cauliflower florets to brown. It will stick, but shouldn’t burn. When in doubt, add more oil.

When the cauliflower is almost tender and browned in spots, clear a space in the middle of the skillet and add a little more oil. Sprinkle the tumeric in the oil and stir for a few seconds. Stir it into the dish with 1/2 c water, scraping up the bottom.

Add the peas, and let simmer until the cauliflower is cooked to your liking. Add more water if it gets too dry. Mix in some salt and toasted coriander seed.

Serve with yogurt, pickle, and naan or rice.

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Notre Ardoise: February 26, 2011

For breakfast we’re having breakfast cookies and peach french toast. I guess it’s an Ellie Krieger kind of week…

Weeknight time has been an issue lately (actually, always), so we’ve been trying to do simpler dinners. I’ve decided that simple dinners in winter are very hard to accomplish. When there’s a ton of great summer produce it’s easy to throw things together into something delicious. I’m so sick and tired of winter food and I can’t wait for the farm to start again.

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