Tag: comfort food
Luck And Spice For The New Year
Good morning, rise and shine, and welcome, 2024! Let’s greet this shiny new year with a warm welcome. To that end, I can think of nothing better than the inviting aroma of slowly simmered curry wafting from the kitchen. Even if you partied hard last night, I promise this is the best way to nurse a hangover and ease into the day.
What’s Your Favorite Kind of Curry?
Before we even talk about heat levels, there’s so much to consider. Do you want it saucy or dry? Full of veggies or protein-centric? Rich or lean? There are no wrong answers, aside from claiming indifference overall. Given that curry can be anything with a broad palate of spices, it’s maddening to see the same predictable options get all the attention. Why is there so little love for Nepalese curry?
Nepalese Vs Indian Curry
It’s natural to compare Nepalese to Indian curries since they’re very similar in many ways. Both tend to favor turmeric for a golden glow and serve rice or flatbread to soak it all in, but there are some key differences that set them apart. Generally speaking:
- Indian curries tend to be richer, infused with full-fat coconut milk or cream, while Nepalese curries stick with water or broth.
- Sweet additions like jaggery, raisins, or plain sugar are popular for rounding out the sharp spices of Indian curries, but Nepalese does without.
- Nepalese curries rarely showcase thick sauces, sticking with either dry stir fried curry dishes or curry soups.
What is Aloo Bodi Tama?
Perhaps you recognize the word “aloo” as “potato,” from many beloved Indian dishes such as aloo chaat or aloo gobi. For the rest of it, “bodi” means “black eyed peas” and “tama” means “bamboo shoots.” Thus, we end up with a naturally plant-based soup that’s soup that’s hot, tangy, and nutritionally balanced.
How To Serve Aloo Bodi Tama
There’s no need to fuss over an elaborate spread to round out your meal; this is a perfect one-pot entree, with all the protein, fiber, and flavor you need. You could pair it with some cooked rice, flatbread, or any other whole grains if you’d like to make it more substantial or stretch it even further. It’s especially great for anyone on a tight budget since it’s made of very affordable, basic staples to begin with.
Start Your Year With Lucky Black Eyed Peas
While it’s more traditional to enjoy hoppin’ John to assure a fortuitous new year ahead, particularly when it comes to your financial future, I’d like to spice up that superstition this time around. Think of the golden turmeric-infused broth as a symbol of even greater wealth, especially when it comes to the rich flavors in every spoonful.
Have Your Cake Noodle And Eat It, Too
Jewish Christmas is by far my favorite of all the winter holidays. Though it may not be marked on the calendar as such, I’d argue that it’s every bit as legitimate as all the “national holidays” that social media loves to celebrate. Notably absent is the expectation of exchanging gifts, spending all day in the kitchen creating an elaborate meal, or time with the extended family with questionable political views. Quite the contrary; you’re fully expected to spend a good chunk of the day sitting in silence, enjoying the darkness of a movie theater, where you can (hopefully) avoid most people, then treat yourself to the finest American Chinese cuisine that your nearest hole in the wall takeout spot can provide.
Usually, I’ll have my order figured out long before the credits roll. Who am I kidding, I usually have my dinner game plan set before breakfast. The day can change and my mood may shift, but the craving remains the same. It seems like there are more people than ever seeking solitude at the movies, which means my social battery is still exhausted by that single outing. Returning to the safety of my home, I’m much happier to slip back in front of the stove to craft my own homage to Chinese takeout.
Moreover, for anyone that appreciates the art of crispy cake noodles, you’ll know that they’re best when eaten right away, making them a poor candidate for extended transport. For best results, you’ve gotta eat them right away, which means taking matters into your own hands. Luckily, that’s much easier than it may seem, thanks to the beloved air fryer.
What Are Cake Noodles?
Backing up a step, cake noodles may also be called noodle cakes, fried noodle cakes, or pan-fried noodle cakes, depending on the actual preparation and how literal the menu writer wants to be. They’re found in various permutations across numerous Asian cuisines, and have a notable following especially in Hawaii. Rather than a typical stir fry that creates charred chewy stands of individual noodles, the entire portion of noodles stays together in one large clump and is cooked to a crunchy finish. Any combination of protein and vegetables will then be cooked separately and plated right on top. The noodles begin to soften as the sauce they’re topped with begins to soak in, which makes them such an ephemeral, short-lived entree.
What Are The Best Type Of Noodles?
All noodles are beautiful, but if we’re talking about crispy cake noodles, wheat-based chow mein is the gold standard. Technically, any noodle can become a cake noodle, but very thick options like udon won’t become crispy all the way through, and gluten-free noodles may not stick together properly. There’s no harm in experimenting, though; even if you don’t make a cake noodle, you’ll still make something entirely delicious.
Why Use An Air Fryer?
We all know by now that air fryers are really just glorified countertop ovens, but that doesn’t make them any less convenient. In this case, their quick cooking capabilities and high temperatures create a perfect crunchy crust across your entire noodle cake, fully enclosed so there’s no temptation to stir and break them up. This preparation is especially well-suited to basket-style models for their round shape, popping perfectly circular noodle disks every time.
What makes cake noodles so special is their textural contrasts. Golden-brown, fried noodles, crispy and delicate on the outside yet tender on the inside, shine when plated with a savory medley of vegetables, succulent tofu, and a rich, flavorful sauce that coats every strand.
These little crispy marvels serve as a reminder of the simplicity and pleasure of Jewish Christmas. No need for complicated recipes, extravagant dishes, or expensive takeout – just a hearty, satisfying meal that warms the soul. It’s a culinary embrace that brings us comfort and joy during this quiet celebration. Even if you’re celebrating a more conventional Christmas this year, you might want to consider a round-two taking this approach the following day.
Beans Are The New Black Friday
Black Friday isn’t what it used to be.
I say that not with sadness or nostalgia, but a deep sense of relief. Holiday sales will forever persist, pushing everything from lawnmowers to lingerie, but the singular focus on one big shopping day has dispersed to encompass the entire interval from Thanksgiving to Christmas. Door busters are digital and shipping is free; why bother waking up early to fight the crowds? This tradition of dubious appeal from the onset is now fully obsolete. I don’t know about you, but I’m ready to redefine Black Friday.
Black beans are the antidote to Black Friday’s typical excess. Decidedly unglamorous, unassuming, and unpretentious, black beans won’t force you out of bed early or judge you for the previously night’s debauchery. Taking it a step further, braised black beans, gently stewed in velvety coconut milk and invigorating aromatics, speak of a wholly different sort of richness.
Rifling through the pantry and freezer, this combination of Southeast Asian staples spoke to me above the cacophony of typically autumnal herbs and spices. The fragrant, floral notes of makrut lime leaves and lemongrass share the spotlight, bolstered by the sharp undertone of ginger and jalapeno. Balanced by the natural sweetness of the coconut milk, it’s already so buttery that no additional oils need apply.
Take It Easy
For anyone else still weary from cooking marathons or hosting duties, I’ve got you. Just one step more complicated than a genuine dump dinner, you don’t even need to drain the cans of beans or dirty another dish. Go ahead, take other shortcuts like using pre-minced garlic or ginger paste; no one will be able to argue with the end results.
Serving Suggestions
Personally, I’m perfectly happy spooning these beans right into my mouth, straight out of the pot, while hovering over the stove. If you have more patience though, your time and effort will be rewarded when you round out this entree with proper sides. Ideally, add at least some come kind of starch to soak in all that savory potlikker.
- Rice, be it basmati, jasmine, or any fluffy steamed long grain rice
- Bread, thinly sliced and toasted
- Stewed collard greens, meltingly tender
- Arugula salad, for a subtly bitter contrast
- Avocado, for a buttery bite of extra decadence
Alternately, switch up the prep to transform it into an entirely different dish.
- Roughly mash to make them approximately the texture of refried beans, then use in tacos, burritos, tamales, enchiladas, etc
- Add vegetable broth and serve as a soup, optionally pureeing some or all
- Simmer rice right in the same saucepan to make one-pot beans and rice
Make It Your Own
There are no hard and fast rules here. Born out of convenience, this formula is ripe for adaptation. Almost everything is changeable, like…
- Using chickpeas, white beans, or adzuki instead of black beans
- Adding more or less garlic, ginger, and jalapeno, to taste
- Switching up the seasonings with curry powder, chili powder, or lemon-pepper
Don’t Over-Think It
Black Friday can be a complicated mixture of emotions and memories, wants and needs, no matter what the reality of it is today. Black beans, however, should always be simple.
Wordless Wednesday: Jalapeño Business
Rico Rico Vegano – Tacos
Mike’s Killer Tamales – Rojo Tamales
Double Trouble – Double Trouble Taco
Counter Culture – Taco Salad + Burrito
Baby Acapulco – Vegetable Fajitas
Pavé the Way Forward
This may be a hot take, but I think it’s perfectly fine to skip the Thanksgiving roast, as long as there are potatoes on the table. Mashed, roasted, sauteed, or fried; it’s simply not a harvest feast without some form of spuds. In fact, go ahead and invite more than one to the party. There’s always room for another starchy side.
What Is Potato Pavé?
Some call them “thousand layer potatoes” or “15 hour potatoes” thanks to TikTok, but their roots go much deeper than that. Similar to hasselback, accordion, and tornado potatoes with their endless crispy layers, potato pavé have been around for centuries. These golden bricks of pressed, creamy potato, take their name from the French word for cobblestone. Historically reserved for the tables of fine dining establishments, their time-consuming preparation is too demanding for any old weeknight dinner, but well within reach for a special occasion.
How It’s Made
To create this masterpiece, you’ll layer these paper-thin potato slices in a meticulous mosaic, infusing each crevice with rich coconut milk and sriracha-spiked bee-free honey. The whole assembly is baked, then weighted down to compress and bind the strata into compact tiers, still delicate but stable enough to slice. Traditionally, it’s then fried or seared in hot oil, but I prefer the ease of the air fryer, browning the edges to a crispy, grease-free finish.
If all goes according to plan, you get the best of all worlds: A buttery interior with sheets of silky-smooth potato puree, and crunchy sides that could put breakfast hash browns to shame. Mixed within that textural symphony, the sweet-heat flavor contrast hits all the high notes.
FAQ
This is definitely a more advanced recipe, best prepared ahead of time and practiced before the big event, if possible. It all comes down to technique, with a pinch of food science.
Can I use sweet potatoes or purple potatoes instead?
- No, I’m afraid not. They’ll become completely smooth in the center, which is also lovely, but not the same experience as you’d get from a multitude of distinct layers.
Can I make potato pavé without a mandolin?
- You can, in the sense that it’s physically possible and I can’t stop you, but I absolutely do NOT recommend it. Unless you’re a master chef or sword-fighting ninja, there’s no way to ensure completely consistent, wafer-thin slices across three pounds of potatoes. This is absolutely critical for success. To be honest, I should have cut mine even thinner than what’s pictured too.
What do you do with the scraps?
- If you’re not satisfied by simply eating them as snacks while you work, the excess trimmings can be added to soups or stews, mixed into stuffing, or even sprinkled on top of salads.
Serving Suggestions
Naturally, potato pave would be right at home with the other side dishes, but they could also be served as a starter before the main meal. Include a garlicky aioli for dipping and think of them as bundles of crispy French fries! For a more elegant serving, use them as a separate first course, surrounded by a pool of chestnut puree, gravy, or herbed vegan butter.
If there’s one dish you invest concerted time and effort on this Thanksgiving, make it the potatoes.