Monthly Archives: June 2012

Cauliflower and potato curry with fried cheese

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This dish is based on a couple of different things. The first was a recipe I made earlier this year from Epicurious for Tofu Aloo Gobi, aka Cauliflower and Potato Curry. The second was an episode of Spice Goddess where the host fried some paneer until golden and added it to a curry. I removed the tofu from the first recipe, and used a queso de freir instead of paneer as the local market doesn’t carry paneer.

Cauliflower and Potato Curry with Fried Cheese

Recipe under the cut

Red Pepper Soup

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I had some dental work done last Friday and have been on a ‘soft’ food regiment since while healing takes place. After a weekend of yogurt, apple sauce and scrambled eggs I was ready for something a bit more flavorful.

Based on a recipe by Bal Arneson.

Red Pepper Soup

This recipe is based on one by Bal Arneson from her show Spice Goddess.

Recipe under the cut

Maple Syrup Cake

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I appear to be on an exploration of snack cake. Today I wanted to make something to use up some of the excess of grade B maple syrup. Grade B maple syrup is darker in color and grade A. Grade A is typically served with breakfast cakes (pancakes, waffles, etc.). Ted and I find grade B more flavorful; while some may use it solely for baking or cooking we use it for breakfast and more.

Based on a recipe from Joy of Cooking for "Honey Cake".

Maple Syrup Cake

This recipe is based on one for Honey Cake in Joy of Cooking.

Recipe under the cut

Spice Cookie Bars

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When I need to make dessert my mind first goes to chocolate. Alas I married a man who is not as fond of chocolate as I. Life is full of small compromises and one of mine is I don’t just make chocolate cake for dessert.

I found the recipe for Spice Cookie Bars at our “local” Penzeys Spice. We make a short pilgrimage a couple of times a year to their Arlington (MA) location to restock the pantry. One of my favorite parts is that they have jars of all their spices & blends available for customers to open, sniff and get a sense of the differences between 3 types of ground chile. They also have recipe cards randomly placed around the store with their products.

The resulting bars had a spongy quality that remind me of hermits. From the way they disappeared from the plate I’m guessing that folks like them a lot.

Recipe under the cut