If you are not from New England, you probably have never had Indian Pudding, a much loved regional dessert. It is basically cornmeal slow cooked in molasses and milk, and was given its name because of an American Indian dish that used maple syrup to sweeten ground cornmeal.
Since COVID has enlarged our family bubble, I have rediscovered ways of cooking for a crowd. The slow-cooker is my friend. And I have been having fun roasting things on sheet pans. Lo, and behold, the New York Times just had an article about this as a trend. When you think of trendy, I’m sure you think of me.
So, tonight I roasted some bone-in skin-on chicken thighs with some vaguely Mediterranean flavors and it came out pretty good.
In our house we love mushrooms, and there were some beautiful white button mushrooms in the market this week. Many years ago, when our kids were little, this dish was in regular rotation. I got the original recipe from Madhur Jaffrey’s Indian Cooking, the first Indian cookbook I owned and still a good one. She called this dish Lobhia aur khumbi and back then I followed her directions slavishly, soaking and cooking the black-eyed peas and using fresh tomatoes. Lately, I’ve been using canned black-eyed peas and canned diced tomatoes and it is still pretty darn good, and it is low-fat and vegetarian for those of you who like that sort of thing. Continue reading
My seminary classmate Carlos Diaz gave us a paella pan and the Time-Life Cooking of Spain cookbook for a wedding present. That was forty years ago and paella has been a mainstay of my kitchen for special events. I made one last night for a family birthday.
The original Time-Life recipe was a lovely Valencia style paella with some not very authentic ingredients such as lobster. Paella was originally a humble peasant dish of saffron infused rice with whatever fresh vegetables and fish or game that was available.
This elaborate Valencia style paella is the one most Americans know from restaurants. This is my take on it with four decades of my tweaks. It is pretty labor intensive, but a fun project in the kitchen, and the results are unfailingly crowd-pleasing. Serves six with generous portions. Continue reading