I couldn’t resist making this from Monica Bhide’s Modern Spice–love the photos because of the colors or red chile peppers and green curry leaves…Family loved it…but look at the fryer mess I’m left with ….what’s up with that? I used good plain yogurt, but I think that is what turned the fryer into a gooey mess…oh, well: worth it. Oh, and we had Monica’s Spiced roasted cauliflower with this–enormous hit. More to come, but for now: photos. 

The ingredients were abstract art in a bowl:

 

The finished chicken was beautiful with mustard seeds, red chiles minced fine and green curry leaves.

Of COURSE we had naan–brushed with a bit of butter, just as Monica recommends (I found myself wishing I’d bought a jar of ghee).

Here is the mess. I confess. It is still on my counter (soaking). Oh well…it was worth it.

I couldn’t resist making this from Monica Bhide’s Modern Spice–love the photos because of the colors or red chile peppers and green curry leaves…Family loved it…but look at the fryer mess I’m left with ….what’s up with that? I used good plain yogurt, but I think that is what turned the fryer into a gooey mess…oh, well: worth it. Oh, and we had Monica’s Spiced roasted cauliflower with this–enormous hit. More to come, but for now: photos. 

The ingredients were abstract art in a bowl:

 

The finished chicken was beautiful with mustard seeds, red chiles minced fine and green curry leaves.

Of COURSE we had naan–brushed with a bit of butter, just as Monica recommends (I found myself wishing I’d bought a jar of ghee).

Here is the mess. I confess. It is still on my counter (soaking). Oh well…it was worth it.

That should be some sort of grammatical tense in the kitchen: egg perfect. Because I love eggs and I’ve really come to love pasture-raised VERY fresh eggs. Last week I got to buy a dozen newly gathered eggs at a farmers’ market in Charlotte (actually at THE Farmers’ Market, capitalized…very cool, VERY year round! Love it…)

I got to choose my own dozen–I had to have the dozen prettiest, some pale green from araucana hens, some plain brown and a couple speckled brown.

I love perfectly scrambled eggs (low heat, a touch of butter, crack eggs directly into pan and scramble–still over low–until JUST set…yum.), but now I am in search of the perfectly cooked soft boiled egg.

I am great at hard boiled, but I cooked this egg a smidge too long–put eggs in pot, covered with water, brought to boil, reduced to simmer and timed it for 5 minutes. Soft but not running (you may love that consistency–if so, there you have the method…)

I’ll have another egg tomorrow for brekkies, and that I may only time for 3 minutes (the classic 3-minute egg?) and will report back here on the results.

In the meantime, enjoy the photo….I find eggs beautiful…but that’s how I am.

That should be some sort of grammatical tense in the kitchen: egg perfect. Because I love eggs and I’ve really come to love pasture-raised VERY fresh eggs. Last week I got to buy a dozen newly gathered eggs at a farmers’ market in Charlotte (actually at THE Farmers’ Market, capitalized…very cool, VERY year round! Love it…)

I got to choose my own dozen–I had to have the dozen prettiest, some pale green from araucana hens, some plain brown and a couple speckled brown.

I love perfectly scrambled eggs (low heat, a touch of butter, crack eggs directly into pan and scramble–still over low–until JUST set…yum.), but now I am in search of the perfectly cooked soft boiled egg.

I am great at hard boiled, but I cooked this egg a smidge too long–put eggs in pot, covered with water, brought to boil, reduced to simmer and timed it for 5 minutes. Soft but not running (you may love that consistency–if so, there you have the method…)

I’ll have another egg tomorrow for brekkies, and that I may only time for 3 minutes (the classic 3-minute egg?) and will report back here on the results.

In the meantime, enjoy the photo….I find eggs beautiful…but that’s how I am.