Since there has been positive feedback on pics of meals shown in my glog I figured I'd better shift that sort of thing here. I've been fascinated by the various cuisines around the world for a long time, and I love to cook. I think my first mentor was a Belgian professor who had a summer home up the road from us in the little town of Richmond, Massachusetts. (Yes Virginia, there really is one here too). He and his wife liked to have dinner parties and would invite the neighbors over. It was always Haute Cuisine, and Michel Jaumotte would make the entree, side dishes and the dessert, his wife Margueritte would make the salad and the bread or rolls. My folks were old-line Yankees whose idea of a fancy meal was New England Boiled Dinner... loved it!. My Dad was a welder for a company in Dalton, MA that was owned by a first-generation Italian-American who hired some of his family from the old country to work for him, and his uncle Sammy Pucci wangled a job for his friend Giacomo Pizzoni too. Giacomo was Dad's best friend at work, and Dad used to plow his vegetable garden every spring. I learned a lot about the cuisine of Tuscany from his wife, and he taught me how to make wine and grappa. My uncle Fred was in the Army in the far east and married women from first Korea, and then Singapore, so I got exposed to those as well, Still looking around and trying a bit of everything I see. Hope you all like it.
Tonight's meal... Rajmah and rice with Mango Chutney.... Sort of the Punjabi equivalent of red beans and rice. I cooked the red kidney beans in the crock pot with onions, garlic, about five dried ripe Santaka chiles, Kasmiri chile powder, strained tomatoes, cumin seed, turmeric powder, salt and cilantro to garnish. The Mango Chutney had a ripe Mango, lime juice, shallots, garlic, brown sugar, white wine vinegar, fresh ginger, black mustard seed, coriander seed and the first couple of pods off of my gochu chiles.
Tonight's meal... Rajmah and rice with Mango Chutney.... Sort of the Punjabi equivalent of red beans and rice. I cooked the red kidney beans in the crock pot with onions, garlic, about five dried ripe Santaka chiles, Kasmiri chile powder, strained tomatoes, cumin seed, turmeric powder, salt and cilantro to garnish. The Mango Chutney had a ripe Mango, lime juice, shallots, garlic, brown sugar, white wine vinegar, fresh ginger, black mustard seed, coriander seed and the first couple of pods off of my gochu chiles.
where is the meat????
My wife's Naturewood plates by pfaltzgraf.
