I’m constantly surprised at the versatility of our intrepid gang of culinary adventurers. We’ve embraced the idea that spices aren’t a thing to be feared, but respected; we were able to put that theory to the test with Paul’s thematic choice of “Indian Food”. To clarify, for those wondering “Does that mean Native American?” or actual “Citizens of the country named India” I’ll use Jason’s simple and clear explanatory statement of, “dots, not feathers..”
John – Sweet Corn Subji With Paneer and Cashew Nuts
Jeanette - Indian Carrots, Peas and Potatoes
Greg – Sallee Style Curry
Jessica – Naan
Paul – Sali Boti
Desiree – Indian Wines and Mango Yogurt Beverage (Need name and recipe!)
Jason – Besan Ke Ladoo
The food was absolutely delicious, and although I don’t think Jason was happy with how his dessert turned out, I actually enjoyed the taste of his Besan Ke Ladoo. The curries, although being relatively tame on the heat schedule (or as I like to call it, “Minnesota Spicy”) were excellent, and Desiree definitely redeemed the reputation of yogurt drinks with her tasty concoction, possibly made more delicious by the variety of Indian wines she sprung on us. Unfortunately, I didn’t get to try out the “Bulls Blood”, but the whites were great. Jeanette’s dish was perfectly spiced, and I was pretty surprised with how much I liked my own dish. It’s definitely one I want to add to my “whip up at the drop of a hat” recipe bandoleers.
Special thanks to the Brazelton girls for entertaining Evan so thoroughly, not to mention us adults, as we were treated to a few amazing interpretations of their singing in Rock Band. Pure awesomesauce..
25/06/2009 at 3:32 PM Permalink
To be fair (to me, anyway), I got tired of the shrieks of “TOO SPICY!” every time we started to venture into that area. I’m considering making two dishes in the future whenever a hot ingredient is recommended – I tried the salli boti a couple of days later with the recommended peppers added, and it was a completely different dish. In an awesome way.
25/06/2009 at 7:48 PM Permalink
Yeah, I hear ya. I’m all for a cooking club “sidebar” with all the extra sri racha sauce and chili paste, etc..