Tag Archives: coriander seed

Burger Queen

3 Sep

This is a special occasion for me, as it turns out that the cow and I don’t get along. I haven’t been able to eat beef since I moved back from London. Dairy either. And now I think I know what’s at the root of the problem: the beef in this country is fed some weird hormones that really twist my stomach into knots.

Now that's what I call a proper burger.

Not that I need to eat beef often, for sure, but cheese? Are you kidding me? That’s just cruel. I love cheese, and sorry–none of the vegan stuff comes close. Except the stuff with casein in it, which is a) technically not vegan and b) milk protein, so it still does my stomach in.

But I made a discovery, finally. Cheese made with goat or sheep’s milk does not hurt my stomach! And neither does bison! Oh, happy days! Here’s the super delicious burger I made to test this theory out, and I’m happy to report that it was not just tasty, it was also painless.

There’s quite a bit going on in this recipe, and we used the same fries as before. This time I finally shallow-fried them in a little coconut and grapeseed oil mix, because last time I had to actually stick them under the broiler to get them to brown, and even after that, they still weren’t very crispy. And we’re still loving those Japanese yams for fries. Continue reading

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Ahh…Curry!

27 Aug

So, when I lived in London, I missed Mexican food so much. When I first moved over there, you couldn’t even buy tortillas, and the only salsa you could buy was El Paso in a jar. Which, let’s face it, is NOT salsa.

Mmmm...curry. It just makes life worth living.

Now that I’m back in California, I miss what London does so well: Indian curry. I had the best place near me in Battersea that I used to order from all the time. All the time. How often? Let’s just say I received a Christmas card from them…

There’s an Indian restaurant a half a block from my house. I never go there because it is not authentic. The weird thing is that the owners also own Nina’s Anglo-Indian Grocery in El Toro, where the food is quite good. Weird. I think this one is trying to appeal to the American palate too much. But never mind.

The Husband loves it when I start toasting up the spices and making curry. He loves anything with a ton of garlic in it, like me, so curry always works for us. It can be a little labor intensive with all the prep and chopping, but once you’ve done that, it goes pretty quick.

You can use plain rice with this, but I’ll also include a recipe for a simple rice and a pilau rice. If you need any of the spices listed here, head to Nina’s or another ethnic grocery, where they’ll be much cheaper than buying the little jars at the store.

I’m starting you all off with a mild curry—for those of you who like it hot, throw more chili in there. And for those who don’t like spice, don’t omit the chilis I have here. Really, there will be no burning of the mouth. I promise.

For the vegetarians/vegans out there, just omit the chicken and add more mushrooms and maybe throw in some chickpeas. Some eggplant would be nice too. Continue reading

The Spanish Days of Summer

6 Aug

This one’s in honor of Santa Barbara’s Spanish Fiesta Days, which began yesterday. And we had this last night…hmm, I wasn’t even thinking about that at the time! I guess the excitement of our trip up to Santa Barbara (we’re leaving in a few minutes!) put me in the mood.

Grilled corn and my $7 corn scraper from Sur la Table

So, viva España! Pork is rarely better than with some smoked paprika slathered on it. And, before you vegetarians and vegans turn away, I’m sure this marinade will be super delicious on tofu or seitan, and certainly grilled. Just make sure you marinate it for longer!

I love getting my mortar and pestle out—as a matter of fact, I love it so much that I hunted it down for our very dear friends C+E. Turns out it’s very easy to find at Williams Sonoma, even though I brought mine over from the UK after buying it from the delightful Lakeland Limited catalogue.

Ahhh...smoked paprika. If only we'd had some rioja!

Anyway, on to the recipe. It was delicious, if I do say so myself. And yes, you will need a mortar and pestle, or a coffee grinder. If you’re really fancy, you’ll have a special spice grinder, and if so, wooo, get you! Continue reading