Food, Photography and Bons Mots
I made this Indian mushroom curry for an important party recently. What a great recipe! I remember eating a lot of wonderful food in India, but I don’t remember mushrooms. So it was with some surprise I found Mushroom Masala Curry on the buffet at…
It’s ugly. There. I said it. This Artichoke and Mushroom Soup is not going to win any beauty prizes. It is sort of a drab grey brown. That said, looks aren’t everything. This creamy soup is delicious! My suggestion is to serve this soup on…
I’m always looking for bean recipes. Always.
Recently, I saw recipes for Charro Beans (Mexican Cowboy Beans) posted on the Internet. They all had bacon as an ingredient.
I decided to experiment with the recipe. I ended up with three variations on the original recipe. First, you can achieve a delicious bean dish by including chipotle chili powder and smoked paprika in the dish–no bacon required. Secondly, the dish is “meaty” and wonderful tasting with the addition of mushrooms sauteed in butter. Finally, you can further enhance the texture of the chili by adding in a plant-based meat substitute like Impossible Burger and Soyrizo (a plant-based “take” on chorizo.)
Serve your chili with all the garnishes you crave. Indulgently, I topped my chili with grated cheddar, sliced black olives, salsa, and chopped green onions.
Here is the recipe as I prepared it in my kitchen.
Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.” Today’s Oldie But Goodie recipe is for the classic Pimento Cheese Sandwiches. You’ll find it here. You don’t want to miss this great recipe…again.…
This Corn Custard is a wonderful way to showcase fresh-off-the-cobb white corn. The fresh taste of the corn really shines through in this dish. I served this pudding as part of a Mexican-themed menu at a recent party and it got high praise from all…
Like that proverbial little black dress, it’s important to have a collection of delicious salad dressings at the ready. You never know.
This Chipotle Honey Vinaigrette is a great candidate for your salad dressing repertoire. It’s mildly spicy, mildly sweet and mildly tangy. In other words, it is pretty darn perfect.
This recipe, inspired by the Chipotle Honey Vinaigrette from The Chipotle Mexican Grill, came from the website Once Upon a Chef and the original recipe can be found here.
Here is the recipe as I prepared it in my kitchen.
It was a party in a dessert bowl. We were celebrating the happy birthday of my neighbor and good friend Sarah, and I needed a light dessert to follow an ambitious Mexican menu. Sarah loves everything lemon, so I prepared this Melissa Clark (New York…
I’ve eaten samosas all over the world. In my experience, the best ones were in Hyderabad, India, and in Colombo, Sri Lanka, but there were close competitors served from a street food stand in Nairobi, Kenya, and at Udipi Palace, a small Indian restaurant in…
Simple. Simple. Simple.
Declicious. Delicious. Delicious.
These Prunes in Armagnac are absolutely wonderful–a delightful indulgence at the end of a patience-straining month.
This is a David Lebovitz recipe from his book Drinking French. The book is available through your local bookstore or on Amazon here.
The little pastry, a variation on an Indian Samosa, was stuffed with spicy potatoes and onions–a perfect accompaniment for the prunes. (Recipe to follow.)
Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.” Today’s Oldie But Goodie recipe is for Confit Tandoori Chickpeas. You’ll find it here. You don’t want to miss this great recipe…again. Want to…
