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Nov. 14th, 2008 09:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
which_chickWhile it's not particularly an item of general interest (But what here is, really? The issue of general interest is only ever fleetingly considered 'round here.), I'd like to point out that everything (except the green office next to ours) is rented. Everything, including 200 which isn't done yet. (They put money down on it for Dec. 1. It'll be done by then.)
Cauliflower and Potatoes in blackened red chile sauce, p. 481 in the book.
Short review? Make this one again, maybe with a sour raita or chutney sort of thing. It's ... unexpectedly heavy, very filling. Tasty, but heavy.
1 white potato, 1" cubes
1 lb. cauliflower, 1" florets.
2 Tbsp. oil (I used lard. I always use lard if that's an option. He uses canola oil.)
6 dried red peppers (thai or cayenne type)
1 teaspoon whole cumin seeds
1/2 cup whole milk solids (Cook down 4 cups whole milk until it makes a solid, a process that takes some time and attention. There's a lot of stirring involved. This works exactly as advertised, though, no foolin'.)
1.5 teasp. salt (Coarse kosher or sea, the book says. I used morton's plain table salt, like I always do, and I used a hell of a lot less than this.)
2 Tbsp. chopped cilantro for garnish.
In a large frying pan, melt the lard or pour in the oil. Heat it up and brown the potato and cauliflower pieces a bit, don't have to fully cook 'em but you need some color there. In a different, smaller frying pan, put a thin coat of oil down and brown/blacken the chiles and cumin seeds. You'll need to stir, there, a lot. When chiles and cumin are ready, put 'em in a blender with half a cup of water, your half cup of whole milk solids which you made the night before, and whirl away (winner of the Triple Crown, 1941) until you have a smoothish sauce. Put sauce on browned potato/cauliflower hunks. Add salt. Cook the lot until the potato and cauliflower are tender enough for you. Garnish with chopped cilantro, eat.
Cauliflower and Potatoes in blackened red chile sauce, p. 481 in the book.
Short review? Make this one again, maybe with a sour raita or chutney sort of thing. It's ... unexpectedly heavy, very filling. Tasty, but heavy.
1 white potato, 1" cubes
1 lb. cauliflower, 1" florets.
2 Tbsp. oil (I used lard. I always use lard if that's an option. He uses canola oil.)
6 dried red peppers (thai or cayenne type)
1 teaspoon whole cumin seeds
1/2 cup whole milk solids (Cook down 4 cups whole milk until it makes a solid, a process that takes some time and attention. There's a lot of stirring involved. This works exactly as advertised, though, no foolin'.)
1.5 teasp. salt (Coarse kosher or sea, the book says. I used morton's plain table salt, like I always do, and I used a hell of a lot less than this.)
2 Tbsp. chopped cilantro for garnish.
In a large frying pan, melt the lard or pour in the oil. Heat it up and brown the potato and cauliflower pieces a bit, don't have to fully cook 'em but you need some color there. In a different, smaller frying pan, put a thin coat of oil down and brown/blacken the chiles and cumin seeds. You'll need to stir, there, a lot. When chiles and cumin are ready, put 'em in a blender with half a cup of water, your half cup of whole milk solids which you made the night before, and whirl away (winner of the Triple Crown, 1941) until you have a smoothish sauce. Put sauce on browned potato/cauliflower hunks. Add salt. Cook the lot until the potato and cauliflower are tender enough for you. Garnish with chopped cilantro, eat.
