Salmon in a Bengali Mustard Sauce
This is one of my favorite recipes from Madhur Jaffrey’s “At Home with Madhur Jaffrey” cookbook. Like, seriously. I cannot tell you how much I love this recipe.
Mustard oil has some controversy attached to it, but you can buy it online easily if you can’t find it in a specialty store. I really do recommend it if you can find it, as it adds a great mustard flavor to the dish.
Madhur says that you should use skinless salmon, but I usually leave the skin onto mine. I also usually put in a bit more of all the spices since I’m not the most precise measurer.
According to Wikipedia, this drink was created in 1915 at the New York Bar in Paris–later Harry’s New York Bar–by barman Harry MacElhone. It’s named after the French 75mm shell gun, since this drink carries quite a kick.
Variations: Serve in a champagne tulip or flute. Simple syrup instead of sugar. Less gin, more champagne. Etc.
(ps Sorry for the long time away. I had a rough year: first hurricane Sandy flooded my neighborhood then my father passed away last November and I got totally thrown off schedule. But I’ve missed doing these, so here I am! Expect to see more of these!!)
Check out this week’s Gears ‘n’ Grub. Margot Restaurant in Washington Heights!!
If you’re in the neighborhood, their food is amazing. Best peas and rice I’ve ever had. Also the nicest waitress I’ve had in a long time.
A classic gin cocktail. A great way to celebrate the cooler fall weather. You can add more gin if you like; I hear that that is fashionable these days.
BUY A BOOK OF MY GARDENING COMICS!!!!
80 pages. Full color. Perfect bound. 8”x8”.
September 7, 2012 at 12:39pm
Be sure to check out this week’s Gears ‘n’ Grub! This time, Roberta’s in Bushwick.
Be sure to read this week’s Gears ‘n’ Grub!
Pickled Mustard Greens
I’ll be doing these things (alternating with Gears ‘n’ Grub) over at the Village Voice’s blog now. So here’s a link! Go check it out.
Shiso (also known as Perilla or Beefsteak) is one of my favorite flavors. I was first introduced to it in the context of sushi/sashimi when I was in my mid-twenties, so don’t feel bad if you haven’t heard of it before. For cooking, it comes in two varieties, red and green. I tend to see the green variet more frequently. The red variety is what gives Japanese pickled plums its color. Its flavor is difficult to describe. Something minty/basily? Herby? I love it.
Weekend before last I couldn’t resist buying a large bunch of red and green shiso from my local farm/farmer’s market here in Red Hook, Brooklyn. When the guy rang up my items he asked me what I was planning on doing with it (his suggestion was scallops and shiso). I replied “experiment making drinks.” And here I am.
This shiso mojito is a refreshing change from the usual mint mojito variety. It’s perfect for summer days sitting in the sun. Or summer evenings with the windows open, listening to records. Or, if your summer is anything like it’s been here, sitting in front of the AC and cursing how hot it is. However your summer is turning out, this drink goes well with it!
Glazed Sweet Potatoes
Most of the recipes for glazed sweet potatoes that I’ve seen involve way too much sugar for my tastes. Sweet potatoes are already quite sweet! I’ve never understood why people cover them in excessive sugar because that just hides the already wonderful taste of the potatoes on their own.
In this recipe, I try to keep the sugar here to a minimum and only for the purpose of helping the potatoes caramelize at the end. I use butter because it adds a nice flavor, but you can always opt for olive oil. I usually make this with water, but I’ve used vegetable or chicken broth, too. Basically, this is a flexible recipe.
Sometimes if I want a change, I’ll add in some carrots to the mix. They go nicely together with the potatoes.
This recipe makes a quick and easy side dish for many different other dishes. As a result, it’s one of the things I cook most frequently.