2.27.2013

Stir-fried Potato Slivers with Chili and Sichuan Pepper

Stir-fried Potato Slivers with Chili and Sichuan Pepper

What works well with peas, works equally well with potatoes. :)


Stir-fried Potato Slivers with Chili and Sichuan Pepper
Adapted from Every Grain of Rice by Fuchsia Dunlop

Ingredients:

4-5 dried chiles
400 g potatoes, peeled and thinly sliced cross-wise
2 Tbsp cooking oil
1/2 tsp whole Sichuan pepper
1/2 tsp sesame oil
salt

Method:

Break open the chiles and remove the seeds. Heat a wok or skillet over high heat. Add the oil, chiles and Sichuan pepper and fry briefly until fragrant and the chiles start to darken. Add the potatoes and stir-fry until hot and no longer taste raw. Add salt to taste, stir in the sesame oil and serve.

2.17.2013

Cabbage-Coconut Soup

Cabbage-Coconut Soup

A new twist on a good, old winter staple.


Cabbage-Coconut Soup

Adapted from SWR Kochkunst with Vincent Klink

Ingredients:

1 small white cabbage, trimmed and finely sliced
3 shallots, diced
3 potatoes, diced
olive oil
1500 ml vegetable stock or water
200 ml coconut milk
juice of 1 lemon
1/2 tsp Piment d'Espelette, or to taste
salt and pepper

Method:

In a soup pot, heat some olive oil and fry the shallots on medium heat until translucent. Add the cabbage and fry for 2-3 minutes. Add the stock or water and the potatoes, bring to a boil and simmer for about 15 minutes. Add the coconut milk, lemon juice, Piment d'Espelette, salt and pepper.

2.10.2013

Punjabi-Style Potatoes

Punjabi-Style Potatoes

IHeartCookingClubsMadhurJaffrey
Since it's potluck time again, here are some spicy tomatoes to feed a crowd.



Punjabi-Style Potatoes

Adapted from Madhur Jaffrey's World Vegetarian

Ingredients:

3 Tbsp neutral oil
1 onion, diced
1 Tbsp ginger, grated
3 garlic cloves, minced
2 tomatoes, diced
1 fresh chile, finely chopped
1/4 tsp ground turmeric
1/4 tsp cayenne
1 tsp salt
1 pound waxy potatoes, peeled and diced
1 tsp garam masala

Method:

In a skillet, heat the oil and fry the onions until slightly browned. Add the garlic and ginger and fry until fragrant. Add the tomatoes, chile, turmeric, cayenne and salt. Cook on medium heat for about 2 minutes. Add the potatoes and 1 1/2 cups of water. Bring to the boil and simmer until the potatoes are tender, about 20 minutes. Simmer for another 10 minutes without a lid until slightly reduced. Stir in the garam masala and serve.