Duck Vindaloo

GOA-an Somewhere?
In December of 1999, when my husband and I were just engaged, we were invited by a dear friend to stay with him and his family in Mumbai, India. The plan was to be in Mumbai to soak in all that the city has to offer before heading down to Goa to ring in the new century at a resort on the beach. This would be my first time traveling outside of the United States. And, if the Adventures of Alice in Wonderland comes to mind, you wouldn’t be wrong.

My husband has traveled all over the world. The only continent he has yet to explore is Australia. He’s lived in Mexico and Canada, gone on safari in Tanzania, explored much of Europe, and traveled through South America and parts of the Middle East—to name just a few destinations.

Back then he was only a few years removed from a stint in the Peace Corps. I was definitely a fish out of water. But, I was curious and fascinated by India, the food, the people, and the customs. (Don’t get me wrong it was a shock to the system. Nothing can prepare you for the sheer number of people, among other things.)

The markets were an explosion of color. I went with our friend’s mother and grandmother one day to pick out a sari and it was one of the greatest experiences of my life. (Getting it to fit correctly was a challenge. At 5”10”, I couldn’t buy off the rack. Alas, after 3 kids, it no longer fits…) We ate spicy curry every morning for breakfast and drank the best chai you ever tasted. (It was rough on my Western stomach, but it was sooo good.) But the tandoori crab we ate one night…OMG. We still talk about it in hushed and reverent tones…

Goa was a totally different experience. It has a much more Mediterranean feel, and, because of Goa’s Portuguese history, you see things there that you would not see anywhere else in the country. The architecture is different. The lifestyle is different. It is a much slower pace. Most people live in villages versus the city. Goa is a haven for the Bohemian and creative-minded and artists from all over come here to live.

Lastly, Goan food is different. As you would expect of an area on the coast, the diet of Goa relies heavily on fish and seafood. But, it is not uncommon to find pork and beef on the menu thanks to its Portuguese Catholic roots. And you will always find something spicy. The Portuguese are responsible for bringing chilis over from Brazil and introducing them to the rest of India. So, it should come as no surprise that Vindaloo, or Vindahlo, the spicy curry found on the menu of numerous Indian restaurants, comes from Goa. Shrimp is everywhere in Goa, and I am always down for a spicy shrimp vindaloo. Paired with steamed Jasmin rice it’s a great way to warm yourself up on a cold winter day.

I was intrigued, however, when I saw this recipe for Duck Vindaloo. I can count on one hand the number of duck recipes I have come across while looking for Indian food. I see it more with Thai or Indonesian food. This dish can be served with rice in true Indian fashion. And, for a more Portuguese/Goan feel, serve it with some boiled potatoes and your favorite sautéed winter greens.

Duck Vindaloo Recipe
Adapted from Madhur Jaffrey’s Ultimate Curry Bible
Yields 6 servings Read more…

Chilled Tomato, Cucumber, and Pepper Soup

Blended Summer
I am not a fan of hot weather. I am okay with warm weather which in my world means anywhere from 70 to 85. Anything above that is, as my daughter would say, so gross. And I don’t subscribe to the “At least it’s a dry heat” notion. Hot is hot. Though, I admit, hot with humidity is just…I can’t. I’ve experienced some of the worst heat and humidity this world has to offer from Atlanta in July to Mumbai at any time and I will tell you straight up no way can I live in that environment.

Heat can be a good thing. For example, the recent hot days we have been enjoying and the somewhat cooler nights mean that my tomatoes are literally ripening overnight. The flip side of that is we’re having a hard time keeping up. And there might be some tomato fatigue as far as what sounds good for dinner.

So, as a way to use a bunch of tomatoes at once as well as have something tasty yet cold for a light lunch or even just a mid-afternoon snack, I made this gazpacho from one of my favorite cookbooks, Curate by Katie Button. I like this particular recipe for Chilled Tomato, Cucumber, and Pepper Soup because it is smooth. Some gazpachos are a bit chunky which I find difficult to drink. Also, the soup uses the other veggies in my garden. It pairs well with a side salad for lunch or works as an appetizer before dinner. It’s also great for the beach. Just keep it cold in the cooler.

Chilled Tomato, Cucumber, and Pepper Soup Recipe
Yields 6 to 8 servings
Adapted from Curate by Katie Button Read more…

Red Pozole

Summer Soup Supper
When the weather starts to get warm, the last thing people think about for dinner is a bowl of soup. I mean who wants soup when it’s 90 degrees outside, right? And I agree for the most part. But, there is at least once exception to that rule. At least in my mind…

There are few dishes that are as quintessentially Mexican than a bowl of pozole. It’s a hearty, filling bowl of pork or chicken with hominy and the flavors of chili and lime. Pozole is everything you could want when you just have to have the flavors of Mexico. And, it is just as appropriate in winter when you need to something flavorful and filling to warm you up as it is in the warmer months outside on the patio for a relaxing dinner with a margarita. Just grab some from the fridge, give it a gentle warm up and enjoy a great meal al fresco with some fresh radishes from your garden—if you are lucky enough to have them.

Obviously, this is a make-ahead weeknight dinner as it takes more time to put together than we usually have on a Wednesday night. But, if you make this your Sunday project, all you need to do is prep the garnishes to add to your bowl for a fast and satisfying dinner. Any leftovers can be put in the freezer for another night.

Red Pozole Recipe
Adapted from the Mexican Food Journal
Yields 12 servings

This recipe yields an ample 12 servings—plenty to enjoy for dinner with leftovers for future meals. Pozole makes a rich and satisfying dish with your choice of meat in a mildly-spicy chile broth. Fresh garnishes complete the dish. Read more…

French Onion Soup

Bon aperitif!
For the most part, I don’t use a lot of alcohol in the recipes I make. Except for wine. And beer. OK, maybe I just don’t use the hard stuff a lot with the exception of the occasional tequila lime shrimp (or chicken). All kidding aside, I do tend to leave alcohol out of certain recipes if I think they don’t really need it. For example, I leave the booze out of my tiramisu because I think the flavor competes too much with the coffee. Blasphemy, I know.

There are some recipes, though, where that alcohol flavor is a must. Beef and Guinness Stew is one. Coq au Vin is another. (I mean, it’s in the name. You can’t leave it out.) And, of course, desserts too numerous to count, that can either be lit on fire or not. (I see you Bananas Foster Bread Pudding).

Sometimes, you just gotta add a little pick-me-up to whatever your making. A splash of white wine in your Chicken Pot Pie gravy makes a world of difference without overpowering everything else. And having a little glass for yourself while you cook is a lovely reward for your hard work. I confess to having a bit more reward than usual lately. I have found it a little bit harder in recent days to leave the happy bubble that is my kitchen but, alas, we must soldier on.

If there is one recipe that requires the addition of alcohol to make it right, it is French Onion Soup. Not only do the flavors of wine and Cognac give the soup its distinctive flavor, but it’s also just so French.

With the weather actually feeling a bit fall-like this week, I am planning on making Julia Child’s version this weekend. It is quintessentially French and Julia would definitely be okay with a little wine for you as well as the soup…

French Onion Soup
Adapted from Julia Child and the Food Network
Yields 4 servings Read more…