Bookmarks for 16th March 2012

These are my saved Pinboard links for 16th March 2012:

  • Spiced Potato Bhaaji | Serious Eats : Recipes – What French fries or mashed potatoes are to the west, potato bhaaji is to India. This quintessential potato dish can be found across tables in India. But unlike the west where fries are homogenous, the Indian potato bhaji, like the many dialects all over India, takes on a new twist every few miles.
    In most homes, a potato bhaaji will surface at least once a week as an accompaniment to the main meal. And because potatoes are quick to cook, it's regular fare when someone unexpectedly drops by for dinner.
    In the south, crisp masala dosas (rice and lentil pancakes) are filled generously with potato bhaaji. For school picnics, doting moms wake up in the wee hours to prepare a filling lunch of puri bhaaji (deep-fried Indian bread eaten with potato bhaji). And for many staunch non-vegetarians, potato bhaaji is the only vegetable worth considering.
    One of my favorite versions of potato bhaaji is one that takes almost no time to prepare and hits all the delicious criteria—it's fried, it's spicy, and it's versatile enough to be a main or a side.
  • red chile seafood chowder | Homesick Texan – For the Super Bowl, my friends and I usually serve food that represents the teams. And with Boston and New York playing this year, clam chowder seemed like the perfect fit.

    But since I’m not committed to either the Giants or the Patriots, I couldn’t decide which style of chowder to offer. Did I want to serve the comforting cream-based New England style or did I want to serve the more lively tomato-based Manhattan style instead? Or perhaps I could offer both, and have people choose their favorite in a match called The Chowder Bowl.

    It was a tough call and I was having a difficult time making a choice. Fortunately, my fishmonger made the decision easier for me. When I paid her a visit, all she had on hand were littleneck clams. I asked how many I’d need for chowder and she said, “With littlenecks, it’s not worth it. They’re too small. They’re not good chowder clams.”

    “But it’s the Super Bowl this Sunday!” I said. “What should I do?” She looked at me and said, “When we watch the game, we like to eat dip.”

    With that in mind, I took my bag of not-chowder clams and decided to follow her advice. There was a cream-cheese clam dip recipe in one of my Junior League books, but even after I spiced it up with some chiles and bacon it didn’t thrill me. Clearly, I still had chowder on the brain so I returned to my original plan. But this time, instead of just making chowder with clams, I also threw in some fish and shrimp to make seafood chowder instead.

    Now, most people think of chowder as an East Coast dish but it also has a long history in Texas. There are several recipes for it in The First Texas Cook Book, which was published in 1883. And throughout he 1800s, the state’s newspapers published recipes, with a Galveston paper running a chowder tutorial on its front page saying that chowder was a favorite for parties.

    The methods for making chowder haven’t changed much over the years, but for mine I swapped bacon for the salt pork and infused my tomato base with guajillo and chipotle chiles for some spice. For the seafood, I used clams, shrimp and red snapper, though you could easily throw in crabs, oysters, grouper, redfish or any other seafood that you prefer. This is a versatile dish.

    I love seafood, and having a bowl full of some of my favorites makes for a hearty and satisfying meal. But one of the best things is that you don’t have to make a choice between the Manhattan or New England styles, as it combines the best qualities of both. The tomato and chile base is full of flavor. And since it’s pureed, it’s so smooth and velvety you might swear there’s a splash of cream.

    This chowder will definitely be making an appearance on Sunday, along with some of my other game-day favorites. And sure, I might not be that invested in the actual game, but that doesn’t really matter. For me it’s the food served that’s always the true winner.

  • Mac OS X keyboard shortcuts – Learn about common Mac OS X keyboard shortcuts. A keyboard shortcut is a way to invoke a function in Mac OS X by pressing a combination of keys on your keyboard.
  • Skillet Neapolitan Pizza (No Kneading or Oven Required!) | Serious Eats : Recipes – There are quite a few things that make the summer better than the winter. Shorts, sundresses, and smaller loads of laundry. Snow-less beaches. The freedom to wiggle your toes around without the unwelcome encumbrance of socks and close-toed shoes. Saving a few bucks on coat checks.
    Then again, summer also means kitchens that transform into 4th-level-of-hell grade raging infernos when you preheat your oven long enough to crank out a few homemade Neapolitan pizzas. You could go the whole grilled pizza route, and the results you get are no doubt incredible. But they also require you to a) have access to outdoor space and a grill and b) light up a grill.
    So how do you make great pizza at home without having to light up the grill or preheat the oven? Well, that crisp, puffy, charred, tender-chewy pizza in the photo above was made using nothing but a skillet and a burner. That's right: this week we're making a 100% bake-free skillet pizza, and yep, it's good.
  • The Pizza Lab: Awesome Pizza Without An Oven (aka Skillet Pizza) | Slice Pizza Blog – There are quite a few things that make the summer better than the winter. Shorts, sundresses, and smaller loads of laundry. Snow-less beaches. The freedom to wiggle your toes around without the unwelcome encumbrance of socks and close-toed shoes. Saving a few bucks on coat checks.
    Then again, summer also means kitchens that transform into 4th-level-of-hell grade raging infernos when you preheat your oven long enough to crank out a few homemade Neapolitan pizzas. You could go the whole grilled pizza route, and the results you get are no doubt incredible. But they also require you to a) have access to outdoor space and a grill and b) light up a grill.
    So how do you make great pizza at home without having to light up the grill or preheat the oven? Well, that crisp, puffy, charred, tender-chewy pizza in the photo above was made using nothing but a skillet and a burner. That's right: this week we're making a 100% bake-free skillet pizza, and yep, it's good.
  • Delicious Recipe for Kale and Hazelnut Quinoa Cakes | Ecorazzi – Somewhere in between burgers and falafel you get quinoa cakes. The benefits? These ones are gluten-free, vegan and packed with protein, but you’d never guess it. Serve instead of a veggie burger, or throw on top of a salad and drizzle with tahini.

    Whatever you do, you should probably make a double batch.

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