Total time: 1 hour 15 minutes
This recipe is perfect for a chilly winter day! We now have an abundance of pumpkins and a variety of squash in supermarkets so why not?! I picked acorn squash for my recipe but you could also try it with butternut squash or pumpkins. Got the inspiration for this dish from a meal I had at the restaurant Indian Accent in NYC. Here is my version of it.
(6 Servings)
Preparation Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour and 15 minutes
This recipe originates in the french port city of Marseilles (the things you learn in food trivia if you are food nerds like me!). Originally made with fish that wouldn’t sell and left overs, this dish has evolved over time and has different variations including more high end versions with ingredients like lobster, langoustine and scallops.
If you are looking for Bouillabaisse in NYC, I highly recommend La Mirabelle on the Upper West Side. This restaurant run by a french family makes the best Bouillabaisse i have had in NYC. They don’t always have it on the menu , so call in advance and ask.
Chloe’s sister was visiting us from France a couple of weeks back and she mentioned that she had never tried Bouillabaisse (can you believe that?!). I decided she had to try it. Here is my version.
Total Time: 60 minutes (as these can be done in parallel and timed)
Rack of lamb: 30 minutes
Parsnip Puree: 20 minutes
Beets: 60 minutes
As soon as I saw Gordon Ramsey give a master class of his herbed lamb chops on an episode of Masterchef, I took a trip down to my local butcher, bought a rack of lamb and tried out the recipe. It’s as delish as it looks and really simple to make. It’s been about a year since I first tried this recipe and it never fails me. This really is a tribute to one of the great chefs I closely follow. I have tweaked the recipe slightly from the original and also have my additions of parsnip puree and golden beets. I hope you guys love it!
Continue reading “Herbed Lamb Chops With Golden Beets And Parsnip Puree”
(6 servings)
Preparation time:
Chicken kebabs: 30 minutes
Sauce: 30 minutes
Total Time: 60 minutes
Ever craved a heavenly rich & creamy Indian curry with perfectly grilled and charred chicken kebabs? Exactly the craving I had over the weekend and decided to make this yummy recipe for Chloe and my parents who are currently visiting. My father is a hard critic and It’s not very often that I get a nod of approval, but watching him wipe his plate clean gave me a beautiful sense of satisfaction.
(6 servings)
Preparation Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
This dish has to be one of my new favorites. The succulent beef slow cooked till absolutely tender with the deep khmer curry flavor was an absolute hit in the household. My sister had come over for the weekend and my wife and her were left licking the plates. This dish is popular among the muslims in Cambodia and is sometimes just called simply – Muslim beef curry. Do give this one a try!
(4 servings)
Preparation time: 15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes
Fish Amok is an classic Cambodian specialty. It is made with Khmer yellow curry paste known as Kroeung Samlor Machou which can also be used to make other Cambodian dishes and soups.
I had a little paste left over from this recipe which I used later to marinate chicken and make chicken skewers! Absolutely delicious. So don’t throw away the paste if you have excess. Some of the ingredients can be difficult to find in America such as fresh turmeric and lime leaves. I went to an H-Mart and got both. If you don’t find fresh turmeric, you can replace with powdered turmeric Turmeric is making a come back as one of those super foods and it is becoming more popular in regular grocery stores. I also like to get creative with variations to my recipes so if you are looking for the absolute exact traditional recipe, then this is not the place to be. However, I can promise you this that the recipe is finger licking good! I added dried limes in this recipe which is a middle eastern ingredient in dishes but adds additional punch to this dish. I also didn’t have fresh banana leaves to steam the fish so I used my tagine in the oven instead.
