sel et sucre

Tag: cilantro

  • Vietnamese Shrimp Salad

    vietnamese shrimp salad

    We’ve had an exceptionally mild winter in DC this year (which, as someone with a very low tolerance for cold, I’ve actually enjoyed). At the beginning of March, temperatures suddenly shot up in the sixties and seventies, and it’s been feeling like spring ever since. With trees bursting into bloom and tulips out in full force right outside my front door, I just can’t bring myself to keep eating the same hearty soups and stews I’ve been relying on all winter. So when the recipe for this Vietnamese shrimp salad found its way into my inbox, I immediately set about cooking it. Crisp carrot, cucumber, and daikon radish tossed with fresh herbs and a ginger-lime dressing, then topped with shrimp and peanuts makes for the perfect refreshing dish for spring. Most of the work here is with chopping the vegetables and herbs, and once that’s done, the salad comes together really quickly. This made for a great weekend lunch all by itself, but it could also work as an appetizer.

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  • Vegetable Korma

    vegetable korma

    Although Indian food is one of my favorites, I’ve often faltered when it comes to recreating my favorite curries. So after a friend of mine cooked up a very tasty vegetable korma, I knew I had to grab the recipe and make it my own. The use of cashew butter as a thickener adds some extra decadence (and protein) here, and I used my homemade Madras curry powder to make sure the flavors were fresh and strong. Ever since I’ve discovered the magic of roasting cauliflowers and carrots, especially when adding them to stews, I can’t resist so that’s what I’ve chosen here, but this curry would go well with any vegetables you have around (or with chicken or lamb, if you so desire). I served my korma with a quick cucumber mint raita – yogurt mixed with shredded cucumber, mint, and chaat masala – which will help cool the fire if your curry powder is nice and spicy (or if you opt to toss a fresh hot pepper or two in your korma).

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  • Chipotle Black Bean Soup

    chipotle black bean soup

    On Sundays, I love making huge pots of hearty soups to have for lunch throughout the week. Having this food stockpiled feels like a secret arsenal, a little extra something for a healthy midday energy burst. And many soups actually improve after sitting in the refrigerator for a couple days as the different flavors have a chance to meld together. This black bean soup is simple but delicious, meaning that even on my lazier Sundays, it’s an easy option to give me a head start for the week. I nearly always have all these ingredients on hand in my kitchen, too, so this is a good recipe for when I’ve gone a little too long without grabbing fresh groceries. Chipotle peppers in adobo sauce are a staple in my kitchen; their smoky spiciness adds a welcome depth to many dishes, and this soup is no exception. I usually like to top off my bowl with cilantro and sour cream, but there’s a lot of room for topping variety (which can also help prevent this soup from feeling boring by the time Friday rolls around). Green onions, grated cheese, diced avocado, or even a fried egg can perch atop this tasty soup.

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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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  • Thai Red Curry Paste

    Thai Red Curry Paste

    Anyone who’s a regular reader of this blog has probably figured out that I cook quite a lot of Asian food. I’ve long been a lover of the flavors found in Asian cuisine, and I somewhat recently began doing most of my shopping at an Asian supermarket (H&A Supermarket in Langley Park for anyone who’s in the area) and thus have easy access to many rarer ingredients for ridiculously cheap prices. When I discovered this store, I knew immediately what I had to make first: Thai curry. Thai food plays around a lot with mixing salty, sweet, and sour, and this curry paste is the first step in building a delicious curry with those flavors. For those of you who’ve cooked with fish sauce before, you know how intensely pungent it can be – but be prepared for the shrimp paste used here as it is even stronger. Trust me though, the flavor it adds is necessary.

    This recipe makes enough curry paste for six or more curries, and I like to freeze it for later use – to make it easy on yourself, freeze it into 3 – 4 Tbsp chunks (enough for a 4-serving curry recipe) as you can then just grab a chunk out of the freezer the next time you’re ready to make curry. Come back on Wednesday for my recipe for Thai red curry using this paste!

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  • Roasted Tomato Salsa

    Roasted Tomato Salsa

    It may already be October, but my garden is still producing some last tomatoes, so I used them to make this delicious roasted tomato salsa. Popping the tomatoes (and some of the other components) in the oven adds a nice sweetness to the salsa, and I included both jalapeno and chipotle peppers to give this salsa a good spicy kick. The great thing is how truly easy this salsa is – give some veggies a rough chop, toss them in the oven, and then blend with a few other ingredients. I love having salsa around for adding to sandwiches, putting in burritos or tacos, or having with my eggs in the morning.

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