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I made this.
Curried Cauliflower with Chick Peas and Tomatoes
Food Network Recipe courtesy Tyler Florence
1/4 cup ghee
1 yellow onion, finely chopped
2 tablespoons curry powder
1-inch piece fresh ginger, peeled and julienned
2 vine-ripened tomatoes, chopped
1 head cauliflower (about 1 pound), cut into florets
3 cups canned chickpeas, drained and rinsed
2 tablespoons tomato paste
Salt
Cilantro leaves, for garnish
Heat the ghee in a deep skillet or pot over medium flame. Add the onion, curry powder, and ginger; cook and stir for a few minutes to soften the onion. Add the tomatoes and cook, stirring, until the tomatoes break down and soften, about 6 minutes. Mix in the cauliflower, chickpeas, tomato paste, and 1 cup of water; stir everything together. Reduce the heat to medium-low, cover, and simmer until the cauliflower is tender, about 15 to 20 minutes. Uncover, and continue cooking until the excess moisture has evaporated and the cauliflower and chickpeas are coated with a thick gravy. Season with salt, to taste, and garnish with cilantro before serving.
Pentax ME Super | smc-m 28 mm f:2.8 | Kodak Tri-X 400 (expired date 2008-8) | Rodinal (R09) one shot 1+50 13' @20° C | scan from film
Yeast for pizza dough. I followed the instructions for "proofing" the yeast, and the foaminess told me that it was active.
I think in the past when I've had yeast cooking failures, I might have fried the yeast with water that was too hot. I don't have a cooking thermometer, but this time I used a darkroom thermometer that I never actually used in a darkroom that's been collecting dust. Yay!
This month's recipe in Chefs #LoveCDNbeef is Chef Jesse Vergen's Beef Tongue Taco read more on www.unsweetened.ca
"The real ocean view from the upper deck of your future development. 2015, Barbados.© Cooking Sections, Courtesy of the author."
September 30, 2009
This Month's Theme: World Curries
Featuring:
Beef Satay with Red Curry Sauce and Indonesian Peanut Dip
Stir-fried Chicken with Coconut and Madras Curry Sauce, Snap Peas, and Rice Noodles
Easy Cardamom Spiced Ice Cream
We are excited to continue what was a very successful Culinary event last month, in September 2009! Announcing our monthly hands-on gourmet cooking classes at Aquatera's professional kitchen studio as part of our new partnership with Big City Chefs. Big City Chefs are leaders in private cooking classes and will be continuing this monthly program!
These culinary classes are held on the last Wednesday of every month taught by fun and engaging Chef Michael Hampton. You will learn how to make everything from sushi and steak to Asian and south-of-the-Border cuisine. We would like Aquatera residents to enjoy this opportunity first and so are limiting guests to one per registered attendee. These classes fill up very quickly and space is limited (maximum 25 people to maintain an interactive environment) so RSVP as soon as you receive your email invitation from us!
Check out our photos from September's class and feel free to tag yourself!
We hope to see you there!
I know that a lot of re-ment collectors are strongly opposed to Disney re-ment, but while I do agree that there should be a good mixture of sets with and without Disney collaboration, I must say that the Stitch cooking set contains a lot of really cute and detailed pieces. Everyone who liked Stitch even a little bit should give it a try in my opinion ;)
Seungho and Hyunsun of About:Blank cooking for others during the Copenhagen Design Week | Photo: Soohyun
The cooking class at the Red Bridge was a lot of fun. Our chef/instructor told great jokes and I swear spoke in the same cadences as Howard Cosell. The staff were universally nice and helpful. I highly recommend it.
The love of chocolate starts at a young age in the female species :) Hubby took these whilst they were making chocolate crispy cakes at 7.15am (I was still tucked up in bed) and I promised to make them into another little montage. Just a bit o' fun, much like cooking with a toddler!