Kitchari is the quintessential Indian comfort food, similar to Chinese congee or Middle-Eastern mujaddara (see below). Basmati rice and whole mung beans (moong dal) are cooked down with various spices and vegetables into a dish that ranges from a soupy to an almost homogeneous consistency. I prefer the latter, a mass of pillow-soft rice andContinue reading “Crock-Pot Kitchari? Oh Yeah!”
Author Archives: Robert Church
Hip Tip
It’s Friday, and time for my Hip Tip of the week. I have just three words for you, white truffle oil. This unctuous, beguiling homage to both terroir and the overlord of umami, the truffle, is something I cannot do without. My favorite is crafted by La Tourangelle in California under the aegis of Huilerie Croix VerteContinue reading “Hip Tip”
Patatas Fritas Son Bonitas!
Here in the US we’re inundated by an almost endless variety of potato chips. Flavored;sour cream and onion, bar-b-que, sea salt and vinegar, even loaded baked potato. Styles;deep-fried, kettle-cooked, small-batch, hand-cut, baked (blech). I think you can find almost any kind of chip your heart might pine for, if not here than from somewhere else. FriesContinue reading “Patatas Fritas Son Bonitas!”
The Great Food Truck DisgRace, or Truffle Mac ‘n Sheeze……
Today marks a big day for we Denver foodies as The Great Food Truck Race (courtesy of Food Network) is in town. Hot damn! Imagine the excitement Lisa and I felt as we arrived at Steuben’s for brunch and a look at the Korilla BBQ Truck, a Korean Bar B-Q outfit from New York. After weContinue reading “The Great Food Truck DisgRace, or Truffle Mac ‘n Sheeze……”
THE CHEFS CHURCH CONQUOR SPAIN
COME ON BABY LIGHT MY FIRE If you want to ignite my culinary passions, just say “Tapas”. Small dishes traditionally served atop a glass of wine or sherry in a Spanish tapas bar, they epitomize not only the art of the appetizer, but the flavors of Spanish cuisine; deep, slightly spicy smoked paprika, the refinedContinue reading “THE CHEFS CHURCH CONQUOR SPAIN”
What did I have for Labor Day? Morningstar Griller over guacamole, topped with smoked cheddar, fried onions, and a roasted chile. Toasted buns. Served with my own Jalapeño Slaw and Yukon Gold Oven Fries with Smoked Paprika Catsup. And don’t forget the Hoegaarden.
More Mung Bean Madness This soup was inspired by a recipe for an Afghani dish called Osh from the book Bean Banquets. Typically made with chick peas, I used unhulled mung beans instead. While simmering them in a vegetarian chicken-flavored stock, I sauteed a diced medium yellow onion. When the onion was very slightly browned, IContinue reading
Muttakos! Leftover cabbage from the 4th of July, you say? Me too! I made Muttakos, of course. In Hindi, Muttakos means cabbage, and in keeping with longstanding tradition Muttakos indicates the name of the prepared dish as well. This recipe produces a mild preparation of cooked split red lentils (Masoor Dal), onion, tomatoes, a few spices, and of course cabbage.Continue reading
Asian-Inspired Slaw Tired of the usual 4th of July party suspects, I wanted some type of spin on a traditional dish. And here it is. The dressing is a nice change from the often cloyingly sweet concoction you often encounter, and benefits considerably from the use of freshly grated ginger. Sesame flavors dominate, puncuated with just aContinue reading
An amuse bouche.
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners." Simon