Braised Mushroom Stew

Tags

Carrots, Mushrooms, Olive oil, Spicy, Spring Onions, Tomatoes, Wine

It was Tanmoy’s birthday last week, so I was in a celebratory mood. After all, his birthday means that for the next 11 months, we can both quote the same age when asked (yes, I am whole month older than him… GASP!) Just to be contrary, he was in as non-celebratory a mood as anyone could possibly be for their own birthday. So I was having a tough time figuring out how to celebrate without really celebrating.

My Ma-in-law made the decision making slightly easier by saying I should make Payesh (a lip-smacking-spoon-licking-inducing rice pudding very well liked by the Bengalis and indeed by anyone who ever gets to eat it). Then Tanmoy asked for a Strawberry Cake (and warned me not to tell anyone because sweet pink cakes are for little girls but I am telling anyway because I think everyone has a right to like pink cakes), so the sweets were take care of. But I still needed to figure out what the main dish would be – it had to special and sumptuous, something that would warm your belly and make you smile for sometime after you’d finished eating, something that inherently made you feel good about being alive, something that would make even a husband in the most non-celebratory mood (silently) thank his stars that his wife was of a different opinion.

After rejecting many recipes already in my repertoire (I wasn’t experimenting for this occassion) I suddenly remembered this one.

Citrusy Salmon on a bed of Semolina & Veggies

Tags

Beans, Bell Peppers, Fish, Olive oil, one dish meals, Rava, Salmon, Semolina, Wine

This is one dish I am proud of. I mean, really proud of. Considering its me we are talking about, I usually feel proud of every single dish that I manage to cook, simply because I got off my lazy bum and cooked something. But if I were to disregard these rock bottom expectations that I have from myself, and actually start feeling proud only for real achievements, then this dish is at the top of the short list. Why, you ask? Because it is my creation, that’s why. That’s right, you heard me. No kidding, better believe it all you disbelievers.

I’ll tell you how it came about. I read somewhere about one-dish meals – where the one dish contains everything that a meal should, and as you will have guessed by now, the idea totally caught my attention.

Asparagus Risotto a.k.a. Italian Khichadi

Tags

Asparagus, Cheese, Parmesan, Rice, Wine

The first time I heard about Risotto, my first thought was, ‘So, the Italians make khichadi too!’ And indeed it is just that. But so much cooler! I mean, one puts wine in it. And cheese. And asparagus.

I am, by no means, any kind of authority on risotto. The packet of Arborio rice came home from the supermarket and sat on the pantry shelves for a good two months before I summoned up the courage to have a shot at cooking risotto.