more ways to eat asparagus


2 tablespoons of oil
1 clove garlic, crushed
10 cm piece of fresh ginger, peeled and thinly sliced
3 chicken breasts, sliced
4 spring onions sliced
200 grams fresh asparagus spears, cut into short lengths
2 tablespoons of soy sauce
1/3 cup slivered almonds, roasted

I don’t immediately think of stir-fry when I have a bunch of asparagus, but after you have eaten asparagus for a few weeks you start thinking of new ways to eat it. This simple recipe is easy and delicious. I suggest eating it with jasmine rice.

eat more radishes


I feel like radishes are very under appreciated. I have kind of been in love with radishes lately. If you have some extras in the crisper drawer…try roasting them. Spicy!

The asparagus recipe called for steamed asparagus but I had the grill going for the steak and portobellos, so I grilled it. Next time I won’t mix the asparagus into the risotto. It tastes good together but it just gets mushy. I think risotto with a side of asparagus would be perfect….unless you are trying to hide it from someone.

pretty seafood ravioli


I was just discussing this meal with my brother and how making ravioli just seems like a lot of wasted energy… Now this ravioli is much prettier than previous attempts because 1) I use wonton wrappers instead of homemade pasta 2) Rob helped me to assemble them 3) they glow. – that is a of course just a dumb photo effect –

Boring broth, that was not really very gingery, but delicious ravioli;  just a combo of scallops, shrimp and whitefish with a little egg white to bind together.  I fried the leftovers for really great pot-stickers.


cheesecloth is fun



I have fancy new gadgets that I received for Christmas presents yet all I want to do is play with cheesecloth. I feel a bit like a kid with a big cardboard box.

I think the recipe was calling for a “round” ricotta meaning some sort of drained and pressed ricotta which I did not find. So I drained and pressed my own. I’m getting rather proficient with the cheese thing if I do say so myself…and I do. At first I didn’t brush on any olive oil and it wasn’t getting browned. Once I added the olive oil it did.

I had preserved lemons, fresh lemon juice, garlic, parsley, garlic and cilantro for the relish but I didn’t find plain semi-dried tomatoes so these were some marinated ones I I found in the grocery store olive bar… it was all the more super flavorful, but delicious. Good crusty bread is obviously required for success, so I bought the bread. This is really more of an appetizer, but if you eat enough of it with a salad, as I did,  it can be dinner. I can’t really find a comparable recipe online for you so here it is:


ricotta (as I mentioned I bought some fresh hand dipped)
some olive oil

I wrapped the ricotta tightly in a doubled section of cheese cloth, put it in a strainer over a bowl with a saucer and a big heavy can in the fridge for most of the day. Then heated the oven up, not sure what temp, put the drained cheese in a casserole and put it in the oven, at some point I brushed on the olive oil. The recipe says to heat the oven to 500F, brush with olive oil right away and bake for 20-30 minutes. You should probably use those directions rather than mine.


2 cloves garlic, crushed
1 preserved lemon, rinsed, pith and flesh removed an cut into strips (this always seems like such a waste but you will just want the rind)
5 oz semi-dried tomatoes (this seems like a European/Australian thing so you may have to be a little flexible and creative if you live in the US or order them online)
1 cup chopped flat leaf parsley
1 cup chopped cilantro
1/2 cup olive oil
2 tablespoons of fresh lemon juice

I smashed my garlic in a mortar and pestle and then put the rest together in a bowl.



I toasted the bread, cut out some of the baked ricotta and put on top, spooned on some of the relish.

Classic Indian cooking weekend


Okay, the Lamb Rogan Josh recipe was from 499 Simply Delicious Recipes not from Julie Sahni.

And I don’t really understand “lentil broth” but the Mysore Rasam (Mysore Spicy Lentil Broth) was reasonably tasty. I do have the actual lentil puree in my freezer to be used later so at least nothing was wasted.

I made cheese, Paneer, for first time. I don’t think I did a good job of pressing it because it was an odd shape and crumbled a bit when I cut it, but it wasn’t a disaster and it was relatively easy.

Which then went into the Shahi Sabz Korma (Royal Braised Vegetables in Cardamom Nut Sauce) with some carrots, turnips, potatoes and ground almonds. And yes that then went into Shahi Sabz Biriyani (Royal Vegetable and Rice Casserole).

That cured the cooking bug. The next few days were leftovers, fine dining, and takeout!