Saturday, February 23, 2008
Source: Food and Wine, March 2008
This is usually paired with fish but Jen and I decided to have it with our skirt steak and potatoes.
2 tblsp fresh lemon
1 bunch watercress
2 avacados diced
Plate watercress. Place avacado and grapefruit on top. Add fresh pepper and salt to the avacado. Squeeze fresh lemon juice. Serve.
Place Jen"s Kitchen
This is a dish that Jen and I made on a lazy winter saturday night. It was served with watercress, grapefruit and avacado salad. The grapefruit added an amazing touch -- it is in season righ now (February).
5 small potatoes cut into 1" pieces
3 tblsp olive oil
1 tsp chilli powder, salt, pepper
4 sprigs of fresh thyme
1 lb skirt steak
Heat oven to 425. Mix potatoes, oil, chilli powder, salt, pepper, thyme into a medium bowl. Transfer to a roasting pan (or cookie sheet) and bake until golden brown and crisp (about 40 mins).
Season steak with salt and fresh ground pepper to taste. Broil steak to desired doneness (3-4 mins per side for medium rare). Transfer to cutting board and let it rest 5 mins before cutting (this allows the juices to stay in).
Plate steak with potatoes, lemon and salad.
Monday, February 4, 2008
We made this at Kailash the day before my flight back to JFK. This is a great way to eat spinach. The dish is light and flavorful. Perfect side for a nice homemade India meal.
Spinach 3 bunches (leaves only)
Yougurt 500 ml/2 cups
Rice 2 tblsp
Red chilli 4
Boil spinach in salt water. Remove and add to whisked yogurt (salt added). No need to drain spinach. In a pan make tadka (mix of spices) using oil, red chillis, rice, mustard seeds. Stir for 5-10 minutes to get flavors out. Add to spinach mixture.