April 24, 2013 | By Adam Roberts | 3 Comments
I’ve said this before and I’ll say it again, a musical can be built around the poetry of Ezra Pound.
Wait, that was a ridiculous line from last week’s Smash (as recapped, hilariously, by Rachel Shukert here). What I meant to say was: I’ve said this before and I’ll say it again, it’s worth knowing how to make a curry. I’ve done it with chickpeas, I’ve done it with cauliflower, and today I’ll show you how to do it with a sweet potato.
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March 26, 2013 | By Adam Roberts | 9 Comments
Healthy dinners don’t fare very well if you refer to them as healthy dinners. You might know in your head that it’s a healthy dinner, but if you call it that, forget about it, everyone at the table’s going to groan.
So do what I do: package a healthy dinner inside a package everyone already knows. For example, make a vegetable curry. When you hear the word “curry” you think “oooh flavor, spice, heat, Tim Curry, The Rocky Horror Picture Show, toucha-toucha-toucha-touch me.” The best part is: once you have the basic technique down, you can apply it to a wide variety of vegetables. Let me show you what I mean.
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March 11, 2013 | By Adam Roberts | 10 Comments
The other day I was in Atwater Village driving past a large Indian grocery store called India Sweets and Spices. I decided to do a very sensible thing: I parked my car and went inside. In the front, there’s an actual restaurant where you get food from a counter and the food looked pretty good. Then, behind all that, is a large supermarket-sized store with aisles and aisles of food from India. In my mind, I was seeking out something very specific, something that I first encountered in Elberton, Georgia when I cooked with my friend Shirin’s Pakistani family; it’s also something I re-encountered in Georgia, a few years later, when I cooked with Cardamom Hill’s Asha Gomez for my cookbook. I’m talking about curry leaves.
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May 7, 2012 | By Adam Roberts | 0 Comments
Go ahead and imagine the most flavorful bite of food you can. What makes it so flavorful? Is it the amount of salt? The amount of heat? The amount of fat? The amount of acidity?
All of these factors come into play in this recipe for lamb curry from April Bloomfield’s A Girl and Her Pig. It’s undoubtedly the best curry I’ve ever had in my life; but it may also be the single most flavorful bite of food I can remember eating in a long, long time.
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August 5, 2009 | By spainblogger | 0 Comments
[Hey, this is Adam The Amateur Gourmet. I'm on vacation in Barcelona, Spain and while I'm gone I've asked some awesome people to fill in for me. Today's post is from one of my favorite people in the world, my friend Patty Jang. I just love Patty--she's an incredibly talented playwright (see her website), but also just a great human being. And this post will have you whimpering in pain for poor, dear Patty. Oh Patty, poor Patty, take it away!]
Don’t these peppers look so innocent? Dare I say, mild? Dried, empty husks, a pale imitation of their past glory? Let not their frail and papery appearance fool you as they fooled me, dear readers, for these chilies resulted in the most insanely painful cooking experience of my life.
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January 20, 2008 | By Adam Roberts | 14 Comments
You know that episode of “Sex & The City” where Miranda gets upset that the woman at her Chinese delivery knows her order so well she finishes Miranda’s sentence? Well, that may soon happen to me.
Our favorite place to order in from here in Park Slope is Long Tan, a Thai restaurant on 5th Ave. between Union and Berkley. I long ago decided that Long Tan would replace Pongsri as our favorite Park Slope Thai restaurant and now it’s become the place we order in from exclusively.
We should have their number on speed dial. Craig and I each have our two favorite dishes that rotate: Craig rotates between the Pad Thai with shrimp and the Pad Seeu; I rotate between wok-seared Udon Noodles and, of course, the lamb curry.
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