Ah, the promise of a great meal!
Before anyone calls me on this, I want to make something perfectly clear — I, myself, am not an authentic Bangladeshi but I was taught this recipe by a friend who is.
Monsoor Dahl is an adjustably-spicy South Asian lentil dish that is light, flavourful, and meat-free. It’s delicious as a side to other South Asian dishes but also can be paired with Western main courses — I suggest that you first serve it along with a curry, such as Super Bowl Curry (a recipe I posted previously that can be eaten independently of sporting events), and then figure out after tasting it what other continents’ dishes it would go well with. It also is great to keep in your fridge so you can spoon a little over rice for a quick and nourishing snack.
Beef, sweet potato, and pea curry.
So today is Super Bowl Sunday — the dread of many a wife to football fiends. This post is dedicated to you poor damsels who must endure hour upon hour of testosterone-fuelled chants at an unhearing television. The only way to muffle the orders to professional athletes being barked by your husbands is to fill their mouths with food and drink. And believe you me, you will be called upon to serve vast quantities of heavily-spiced food.
A traditional treat done in a not so traditional way!
When I was a preschooler, my dad was a busy guy. He travelled a lot on business and even when in town, he worked long hours and even some Saturdays. So when Sundays rolled around, he was usually in a pretty good mood and we would eat lunch while watching old movies. I guess that one reason why I’m such a fan of The Marx Brothers today.
Ramyun: Simple, Quick, Inexpensive, Nutritious, and Delicious when done right. Please note: This is not what ramyun looks like... I snapped this photo while waiting for the water to boil.
Ramyun, which you may know by its Japanese name “ramen”, is a noodle soup from The Orient. Those of us who are not Asian by origin or ancestry probably think of ramyun as a cheap instant noodle soup, but in Korea and Japan it is an actual food with restaurants devoted to its preparation and everything! The dehydrated product we find on store shelves bears as much resemblance to “real” ramyun as a dry packaged chicken noodle soup does to homemade. The packaged variety is a favourite among Asian students because it costs next to nothing, can be made in just a few minutes, and keeps on the shelf almost forever.
I was feeling a might European today so I made this one with havarti. The little umbrella serves two purposes... 1). Presentation is nine tenths of the law, and 2). Nature abhors a rain-soaked grilled cheese.
I grew up in a pretty big family. There were us seven kids, my mom, and my dad. My father used to enjoy making challenging dishes whenever he had time off but that still left the bulk of the cooking up to my mother.
I don’t think that Mom was ever particularly wild about cooking, but when Dad died when I was eight she got a bit depressed and the cooking got simpler. She still made all kinds of real sit-down dinners but weekday lunches were pretty quick, partly because school was a twenty-minute walk (in each direction) and we got only an hour off for lunch, so basically we’d come home, the soup was ready, we’d scarf it down, and head back to school.
Weekend lunches sometimes featured more involved menus, my favourites being avgolemono soup, leftovers, pigs in a blanket, and grilled cheese sandwiches.