Classic Ethiopian stew combining aromatic, warm spices, chicken, and eggs – wonderfully satisfying to cook as it fills your home with exotic fragrances, and a fantastic filling meal. Good-looking too!
Aloo Gobi (the name simply means “potatoes and cauliflower”) is a quintessentially Indian dish – simple in its preparation and ingredients, but remarkably complex in its flavors, and ability to complement just about any other dish. This version demonstrates how one can use the Bengali spice mixture, panch phoron, to quickly create a vibrant, bright-but-warm, complicated dish in very little time.
You might as well face it – everyone in the world is going to make a curry at least once in their lives. It’s just a rule of cooking, and there’s good reason for it – a well-spiced homemade curry is one of the nicest things you can make, not only filling your home with the warm aromas of mixed spices but providing a wholesome, healthy, natural meal that is easy to make!
The name for this dish is a terrible pun derived from the French poulet étrangère, meaning “foreign chicken” – it is a combination of flavors from several disparate cuisines, including French, Caribbean, and southeast Asian elements. A lively combination of savory, sweet, and spicy flavors, for a little somethin’ different.
I’m very proud of my Crab & Shrimp Boil – amazing how such a quick dish, nothing more than boiling some water, can result in such a full flavor, as if grilled. Enjoy with your favorite dipping sauce (like sour cream and Herbes de Provence, or mayo with Cajun Seasoning).
Simple, wholesome, easy, and uniquely delicious. TAKE THAT.