Curried Red Lentil Soup

Lentils. I’ve never really given them much thought and never even had any in the house, but we had some lentil soup at a local restaurant and James seemed to enjoy it. Although I liked the way it tasted, the brown-mush-look in combination with the dreary Atlanta weather didn’t exactly appeal to me. Regardless, I… Continue reading Curried Red Lentil Soup

Peppers Stuffed with Curried Beef

I am overly fond of martabak, a savory, meat-stuffed pancake that one of our nearby Thai restaurants has on the appetizer menu.  It is meaty and a little spicy, with curry, minced onions, and garlic… and wholly addictive.  I’m not sure where this treat originates – according to Wikipedia it can be commonly found in… Continue reading Peppers Stuffed with Curried Beef

Curried Sweet Potato Gratin

A gratin is a dish typically prepared using ingredients of thinly sliced and layered potatoes and cream cooked in a buttered dish.  Well….yum!  This preparation method originated in France (of course); the name gratin dauphinois refers to the Dauphiné region of France, where this method of preparing potatoes is a specialty (according to Wikipedia).  Here’s… Continue reading Curried Sweet Potato Gratin

Red Curry Poached Cod

Sometimes dinner is born from what’s on special at the market – and often those dishes turn out to be the most interesting because they are unplanned and must be created from ingredients you have on hand.  We try to have some type of seafood at least once a week, and this week Whole Foods… Continue reading Red Curry Poached Cod

Braised Beef with Harissa and Preserved Lemon

Source:  The Spice House Recipes A few weeks ago we received a 1/8 cattle share of grass-fed beef from Heritage Foods / Hearst Ranch.  In amongst the steaks, roasts, and ground beef were a few pounds of meat labeled “fajita strips”, which provided a challenge for me as to what to do with them.  Typically… Continue reading Braised Beef with Harissa and Preserved Lemon

Lime-Curry Pork Skewers

We enjoyed the chicken satay so much last week, we decided to skewer some pork tenderloin!  The Lime-Curry marinade was wonderful with the pork tenderloin, adding multiple layers of spicy flavors to what tends to be a relatively bland-tasting cut of meat.  The recipe for this marinade was inspired by an Epicurious/Gourmet recipe, “Grilled Lime-Curry-Rubbed… Continue reading Lime-Curry Pork Skewers

Baked Crab Cakes

Adapted from:  The Food Lovers’ Primal Palate Oh, who can resist crab cakes?  I’ve been having a craving for them lately, but most of the crab cakes in restaurants or prepared at the supermarket have some sort of breading in them to hold them together.  I found this recipe at The Food Lovers’ Primal Palate… Continue reading Baked Crab Cakes

Thai Chicken Curry

I admit, I probably could have taken a better photo of our Thai Chicken Curry.  The recipe itself was truly stellar….we mmm’d and exclaimed during the entire meal, exalting the symphony of flavors and textures.  The next morning I dutifully wrote down the ingredients while they were fresh in my memory, then viewed the memory… Continue reading Thai Chicken Curry