Category Archives: MAIN COURSE

Spicy Thai Turkey Meatballs

Spicy Thai Turkey Meatballs

“Thai food ain’t about simplicity. It’s about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it’s got to have a smooth surface but it doesn’t matter what’s happening underneath. Simplicity isn’t the dictum here, at all. Some westerners think it’s a jumble of flavours, but to a Thai that’s important, it’s the complexity they delight in.” David Thompson

Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices. Common herbs include cilantro, lemongrass, Thai basils and mint. Some other common flavors in Thai food come from ginger, galangal, tamarind, turmeric, garlic, soy beans, shallots, white and black peppercorn, kaffir lime and, of course, chilies.

Garam masala chicken

Garam masala chicken

Garam masala is made with a handful of spices, all toasted and blended to create delightful aroma and flavors. Garam masala is often made with spices that are vastly found all across India such as: peppercorns, cloves, mace, cumin seeds, cardamom, star anise, nutmeg, coriander seeds etc. Its the individual selection of spices that eventually transforms it into an aromatic blend of personalized garam masala.

Pork braised in milk

Pork braised in milk

Ask your butcher to chine and skin the pork loin. Chining means removing the backbone from the rack of ribs so that you can carve between the ribs. The milk and lemon sauce will appear lumpy and curdled, but tastes delicious and you can strain it if you want. You have probably heard that pork is “the other white meat”, but you might not have discovered many ways of cooking this delicious meat. Pork is a great alternative to chicken as a way of getting nutrients that your body needs, and you should try to eat pork at least a couple of times a week.

Carrot and potato gnocchi

Carrot and potato gnocchi

Gnocchi are made in most regions in Italy, although they are generally made with different ingredients in each region. For example, on the island of Sardinia, you can find tiny saffron flavored potato gnocchi, while in the Alto Adige in the mountains up near Austria; they are often made with breadcrumbs. In other regions you can find gnocchi made with everything from semolina, spinach, ricotta, chestnut flour, squash, buckwheat flour or most commonly, potatoes. These potto gnocchi can also be flavored with anything from beets, carrots, water squash, saffron or herbs. Some gnocchi are round while others are oval and grooved to hold the sauce. If you have never experienced a really good dish of gnocchi, you have missed a special treat. Luckily gnocchi can easily be made at home and are in fact quicker to make than homemade pasta.

Potato, squash and goat cheese gratin

Potato, squash and goat cheese gratin

Potato, squash and goat cheese gratinĀ is an easy, rustic recipe that makes a great vegetarian meal or a pretty side dish for summer or autumn. It’s so simple: Yellow squash layered in a jumble with sliced red potato and goat cheese. There’s not a ton of cheese and no cream (just a splash of milk to keep it tender), so the fresh taste of the vegetables is front and center. We sprinkled our gratin with basil at the end for a little color. It was a near-perfect dinner.