Last year, I was introduced by a mutual friend to a guy who was as obsessed with creating and eating good food as I was. So it was natural that when this guy started a food blog, I turned to it for inspiration. Recently, the team behind this food blog breakingnaan.com wrote about their success pairing fettuccini with fenugreek leaves (a leafy vegetable widely available at Indian grocery stores). The minute I read this, I started thinking about my favorite Indian dish on cold winter days…aaloo methi or potatoes with fenugreek leaves. And then the light bulb went off! I could create an Italian version of this dish by pairing gnocchi with fenugreek leaves!
Here’s how you can create this dinner in under 30 minutes. Start with the ingredients below.
Clean the fenugreek leaves well to remove all sand and grit and chop finely.
Cook the gnocchi according to the directions on the package.
Heat some olive oil, add a teaspoon of crushed pepper flakes and two cloves of crushed garlic.
When the garlic sizzles, add the fenugreek leaves and cook for about five minutes till the leaves are wilted.
Now add the cooked gnocchi to the fenugreek leaves and toss till the gnocchi are coated with the leaves (about a minute).
Grate some fresh parmesan cheese over the dish and serve hot!
Presto! Here’s the finished dish! We did not have a morsel left over:)
Each of us has a version of comfort food; food that makes us feel joy and contentment. For my younger daughter, despite all the variety I cook, there is something innately happyfying to her about eating breadsticks from Pizza Hut. We don’t have a Pizza Hut close by, but if we ever happen to hit the local Target, grabbing breadsticks from the in-house Pizza Hut is a must. The joy on her face as she lovingly dunks each stick into the marinara sauce and slowly brings it to her mouth is simply priceless.
Aiming to continue to soar on the “loving mom” front, I scoured for recipes and finally narrowed down my selection to two. There was much anticipation as I embarked on my first attempt to create a copy. In went the ingredients into the Kitchen Aid and out came the dough. The topping with parmesan, garlic, onion and salt smelled just like the original. But alas – the dough did not rise and the resulting product turned out to be crispy rather than the softer, oil rich original.
I was disappointed, but did not give up. The following week I was back at work, with the second recipe. This time around, the dough came up beautifully, the topping was fragrant just like the original and the breadsticks came out beautiful (take a look and let me know what you think). The taste was very good with one caveat! It came out less greasy than the original.
I’m going to tweak the recipe a few times till I can get to the perfect copy. But till then, I’m happy that I have a way to provide my daughter a dish she loves “on-demand”.
If you’ve ever created a copy of a restaurant dish you love, or even these breadsticks, we’d love to hear from you.
Fried Green Tomatoes – What images do those words conjure up? The namesake 1991 film set in Alabama? The southern dish by the same name that leaves you drooling? To me, it brings up memories of an amazing lunch at Friedmans in Chelsea Market in New York City. Aaah – the perfect firm tomatoes, covered with seasoned panko, deep-fried and served with the perfect buttermilk sauce. Each of us at that meal sat transfixed, a tad bit disappointed that we inhaled the plate so quickly!
And today after many months, I recreated this dish in my kitchen. Take a look at the picture and let me know what you think. From a taste standpoint, the multiple testers in my household gave it a giant thumbs up!
While I had many recipes clipped out since that meal in New York City, I decided to wing this creation. Here’s my easy how-to!
- Sliced up some beautiful green tomatoes from the farmer’s market into thick slices and sprinkled them liberally with salt and pepper
- Dredged the tomatoes in some flour seasoned with chilli pepper,
- Dipped the flour covered tomatoes in two eggs whisked with a tablespoon of milk
- Tossed the egg coated tomatoes into panko crumbs seasoned with salt and pepper
- Deep fried the tomatoes for 2-3 minutes and drained them on paper towels.
Now, this beautiful creation needed an accompanying sauce. And here’s what I did.
- Mixed two tbsps non fat sour cream with a half a cup of buttermilk
- Squirted in some Sriracha sauce into this mix along with some salt and pepper
- Blended the mix well and served it!
And finally for a piece of trivia. Most people believe that Fried Green Tomatoes are the quintessential southern dish. But according to the Smithsonian magazine, the origins of this yummy dish can be traced back to Jewish and Midwestern cookbooks!!
If you have a love affair or a story with Fried Green Tomatoes, please do share!