Friday, September 17, 2010

Goat curry

Goat is sooo much better than's a crime that most indian restaurants in US serve lamb and not goat (I never had lamb in India). We cooked goat curry in slow cooker and ate it with sangak bread. Yum!


Tiffany bought the beignet mix from Cafe Du Monde. To be enjoyed with a fresh cup of espresso (or chicory coffee).

Carrot ginger soup

Carrot ginger soup with a lot of cream :)

Aloo ka paratha

The other day we made aloo ka paratha (chapati filled with spicy potatoes). Classic indian breakfast comfort food.

Monday, September 6, 2010


Hot chillies and molten cheese float on top of delicious enchilada sauce! Inside is a mix of grilled chicken, more enchilada sauce, sour cream, more cheese, onions, and diced tomatoes. To balance out the calories we ate this with oven-roasted broccoli (see it in the background there?).

Hash Browns!

The trick to crispy hash browns is to press all the water out of the potatoes before cooking. We first used a Kitchen Aid attachment to shred the potatoes, which was a great timesaver. Then we pressed them between paper towels until they were dry. The other trick is to use a cast iron skillet! Let the skillet get really hot, put some oil in it, then add the potatoes, salt, and pepper. Let it sit until the bottom is crispy and then flip it once. After both sides are done, remove the hash browns and fry an egg in that skillet!