sel et sucre

Category: entrees

  • Pomegranate Curry Shrimp

    pomegranate curry shrimp

    Ever since making my Sri Lankan curry powder, I’ve been keeping my eyes open for recipes to use up the extra curry leaves I’d popped in the freezer. When I saw this recipe using curry leaves and pomegranate molasses (one of my favorite kitchen staples), I knew I had to try it. So when I accidentally bought shrimp too far in advance for planned shrimp cocktails (d’oh!), it was the perfect opportunity to give this recipe a shot. The flavors came together spectacularly (and quickly), and this dish made a perfect light dinner served atop a salad, although I think it would also be well-suited as an appetizer. I didn’t have a chance to grab a pomegranate, but I think the fresh seeds would take this over the top with an extra burst of color and flavor.

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  • Shrimp and Sausage Jambalaya

    shrimp and sausage jambalaya

    I love traveling; going to another place is a chance to experience another culture and connect with other people. Strangely though, most of my traveling has been outside of the United States rather than within it. Up until surprisingly recently (a couple years ago), I hadn’t even been west of western Maryland (despite having traveled internationally multiple times). But I’m planning on making my way around the US soon, and one city I know I want to stop in is New Orleans. Typically seen as a city of excess, yes (laissez les bon temps rouler), but also a city of people passionate about food and drink, two things very close to my heart. So this jambalaya (and my Cajun spice mix) is my first tentative connection to the city, my attempt to start connecting with the culture there before I can get there myself. I tried to keep this recipe relatively simple, and it comes together surprisingly fast. While modifying stock with shrimp shells (for some extra flavor), you sautee up andouille sausage and the Cajun holy trinity (onion, bell pepper, and celery), then combine the two with tomatoes and rice and pop it in the oven for a nice even heating. The result is very flavorful and (according to my boyfriend, who attended school in New Orleans) fairly authentic.

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  • Blackened Catfish

    blackened catfish

    I’m notoriously bad at quick meals; I joke that for me, cooking bacon and eggs takes an hour (what can I say, both do better cooked low and slow!). Often when I’m making a dish for the first time, I make changes that end up increasing the cooking time – a half hour caramelizing onions, an extra fifteen minutes toasting and grinding my own spices, and so on. But I don’t always have a few hours to cook dinner, so when I find a recipe that I can cook in under half an hour and that tastes delicious, I know it’s one I need to hold onto. And, as I’ve mentioned recently, I’ve been trying to cook more seafood, so I’m doubly glad to add this blackened catfish recipe to my repertoire. With only four ingredients (and that’s counting salt and vegetable oil!), simple is the name of the game here, focusing on the fresh flavor of the fish and the nuances of my homemade Cajun spice mix (but feel free to use your favorite store-bought cajun spice mix instead). Sticking with simplicity, I served this fish up with some quick sauteed greens, and it made for an amazingly easy and tasty meal.

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  • Nana’s Original (Manakeesh bil Zaatar)

    nana's original

    Despite being half-Lebanese, it wasn’t until the summer of 2009 that I was able to spend an extended period of time in Lebanon. I was studying at the American University of Beirut, taking two classes (one, a fascinating abnormal psychology course, and the other, “the art of honeymaking,” a class on beekeeping – I’ll share some great stories from this class another time, rest assured) and spending every other weekend visiting my grandparents (who I’d only met once before) in a small town in the north of Lebanon. Needless to say, it was a scary and amazing experience for me, not to mention a formative one.

    It’s not just culture that’s tied up with food; I find that food is one of the best ways to stir up memories, good and bad. Every year, my dad visits his parents in Lebanon and brings back manakeesh bil zaatar, a Lebanese flatbread brushed with the fragrant spice mix, made by my grandmother. That summer, I was able to enjoy it fresh, while sitting besides my grandparents.

    As soon as I spied the menu for a recently opened restaurant in Georgetown called Muncheez Mania, I knew they were serving up Lebanese street food (even if they don’t advertise it as such). And I was pleasantly surprised to find that their “Nana’s Original” wrap – essentially manakeesh bil zaatar with labne (a tangy spreadable cheese which I’ve included a bonus recipe for in this post), cucumber, tomato, mint, and olives – immediately brought back memories of my time in Lebanon (although, of course, it didn’t live up to what my grandmother makes). Here’s my personal rendition of the sandwich, also not as good as my grandmother’s, but it’ll have to do.

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  • Mediterranean Tilapia

    mediterranean tilapia

    I recently decided that I don’t cook enough seafood. I love all kinds of seafood, and it is usually surprisingly simple to prepare. This Mediterranean tilapia is a prime example; with only a few ingredients (most of which I nearly always have on hand) and less than an hour, I can have a delicious dinner in front of me with the classic flavors of herbs de provence playing very nicely with tomatoes, olives, and white wine. This dish can be a light meal in and of itself or you can serve it with a few sides for something a little heartier. And I love dishes with easy drink pairings; since only 1/2 cup of wine is used in the dish, the remainder of the bottle is perfect for completing the feel of a relaxing dinner on the Mediterranean coast (even when I’m actually stuck in DC in the middle of winter).

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  • Char Siu

    char siu

    Char siu, also known as Chinese barbecued pork, is used in a variety of applications; you’ll find this delicious meat, with its often bright red exterior, on top of ramen, diced in fried rice, as a filling in char siu bao (steamed pork buns), and even served plain, arranged beautifully on a plate. The characteristic red crust is best achieved with the addition of food coloring, but I opted to go without it and still had a gorgeous deep red hue on the outside. I chose to make this using pork shoulder, but for something more decadent, you can use pork belly.

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  • Spicy Chickpea Stew

    spicy chickpea stew

    This blog probably makes it pretty clear that I have a great fondness for simple and flavorful one pot meals. This particular stew is perfect for warming up on a cold winter night. Roasting the cauliflower and carrots adds a great sweetness, and the spices provide a nice heat (and delicious flavor). I’m typically hesitant when it comes to fennel (and I did cut back on the amount here), but I think it really adds a lot. I served this stew with a good dollop of yogurt on top (sour cream would also work) to cut the spiciness of the cayenne pepper and add an extra tanginess, but it is still quite tasty without this addition. You can also serve this on top of couscous or with some bread.

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  • Pig in the Garden Salad

    pig in the garden salad

    I recently visited Nashville and happened to stop in at a chain called Jim ‘n Nick’s BBQ. I had been told that their “Pig in the Garden” salad was outstanding, and although I usually like my pulled pork in sandwich form, I went with the recommendation. I was pleasantly surprised to find that the crisp lettuce and crunchy almonds were the perfect complement to the pulled pork, and the use of both salad dressing and barbecue sauce bordered on ingenious. Of course, it didn’t hurt that there was also bacon involved. Shortly after returning home, I set about attempting to recreate this salad, and I’m pleased to report that this homemade version is not only delicious but also simple to make. My rendition omits croutons (because I’m not really a fan) and grape tomatoes (because they’re not in season), but feel free to include these to be truer to the original.

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  • Pulled Pork

    pulled pork

    When I started looking for a slow cooker pulled pork recipe, I thought at first that I was doomed to heavily douse a pork shoulder in barbecue sauce and call it a day. But then I found this amazing recipe which instead uses a spice rub and only a minimal amount of liquid, with outstandingly flavorful and tender results. There’s even a little smokiness from the smoked paprika (using smoked salt in the rub and/or a dash of liquid smoke in the slow cooker could get you even more). And there’s all the slow cooker beauty here of getting it started in the morning and coming home to a fragrant house and dinner ready to be served. For a few days, I ate this pulled pork with everything – with eggs for breakfast, on top of salad for lunch, with beans for dinner, and plain for a snack.

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  • Mushroom, Cannellini, and Tomato Stew

    mushroom cannelini and tomato stew

    Does this stew today look a little extra appealing? That’s because I was lucky enough to be the recipient of a digital SLR camera as a holiday present from my boyfriend and parents (aw, they collaborated!). Hopefully this means I’ll be better able to represent my food from here on out, starting with this hearty stew.

    Filling, delicious, and simple to make, this stew is filled with satisfying chunks of mushroom and white beans. I changed up the spicing from the original recipe, opting to go for a hefty dose of smoked paprika (one of my favorite spices) as I find the smoky flavor is a great complement to the fresh parsley. I was surprised at how much some freshly grated gruyere (parmesan would work also) helped to elevate the whole dish (although it is still quite tasty without for a vegan option). I’m looking forward to adapting this stew in the future – using different spices or herbs, adding fresh ginger, or, for a meatier option, tossing in some sliced sausage.

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