Cuisine: Indian
VINDALOO STEW by Foodie’s Chef Laura Brennan
This is a chunky and aromatic fish (salmon) stew that’s part Indian flavors (vindaloo curry spice mix**) and part Thai flavors (coconut milk, lime and ginger). There is some work in the preparation of the ingredients, but the result is well worth the effort. It’s fragrant, unctuous and very satisfying. **Morton & Basse- Vindaloo Spice Mix contains coriander, turmeric, paprika, cumin, pepper, mustard seed, ginger, cardamom and cayenne.
SHAKSHUKA with Indian flavors by Foodie’s Chef Laura Brennan
Shakshuka. What is that you ask?
It’s a pan of stewed vegetables with tomatoes that become the ‘nest’ for pan-poached eggs.
It’s a dish that may have originated in Tunisia, but has been co-opted by many cuisines. My
Italian mother poached eggs in leftover marinara sauce, with crumbled meatballs and slid them
out onto planks of crusty garlic bread. In our house it served as an uncomplicated ‘breakfastfor-
supper’ dish.
This version was inspired by a trip to the farmers’ market. I bought tomatoes, green beans,
eggplant and fresh shell beans. I’ve substituted already-cooked garbanzo beans for the shell
beans in the recipe. Try to use fresh tomatoes, you’ll have to blanch and peel them first but the
fresh taste is worth the effort. The Indian flavor inspiration came from a jar of delicious simmer
sauces that Foodie’s carries: Maya Kaimal Simmer Sauces. I used the Goan Coconut flavor.
Yummy. Easy. (!)
Ode to Rome: Pasta Cacio e Pepe By Foodie’s Chef Laura Brennan
This is a quick and simple and delicious pasta dish from Rome. Long strands of pasta are coated with a cheese & butter sauce. Traditionally made with only sheep’s milk pecorino cheese; I have added a bit of Parmigiana to soothe the American palate. It adds a bit of sweetness to temper the tang of the pecorino. And - this recipe uses very few ingredients and can be made in one pot!
Ground Turkey & Coconut Milk Curry by Foodie’s Chef Laura Brennan
This is a quick ‘stew’ that offers ease of preparation (one-pot cooking), aromatic flavors and good nutrition. It’s “Paleo and Keto” friendly and only a bit exotic; you’ll be able to serve it to the whole family!
SPICED CHICKEN TIKKA MASALA by Foodie’s Markets Chef Laura Brennan
Chicken Masala is an Indian dish that’s fairly quick and easy to prepare. If you like Indian spices then this is a good dish to practice the art of combining aromatic and assertive spices. Having trained with a French chef (Madeleine Kamman) and being of Italian heritage, I was once very hesitant to push my taste buds outside their comfortable European borders. But, I was completely smitten with the food of Paula Wolfert (traditional Moroccan cooking) and Ana Sortun (modern Turkish cuisine). And I started to cook with different spices and slowly developed a ‘taste-memory’ for them. Once you can remember what new spices taste like, separately and combined, you can begin to incorporate them into your repertoire with confidence.
