Friday, August 28, 2015
The second dish and my all-time favorite of Hugh’s so far in his book was this recipe, Eggplant and green bean curry. Eggplant has always been one of my favorites, but I have never been able to prepare it like I have had and love in Thai restaurants. This was as close as I have come to that texture and flavor. The curry sauce was a combination of a rich tomato base and coconut milk that paired together very nicely. The green beans were a great accompaniment.
Now for the third and final dish, Cheat’s cauliflower cheese. This is where I added green onions; one of my favorite little subtle packs of flavor. I grow green onions in both Arizona and Oregon and use them fresh all year long. I am learning that cauliflower is so versatile. I have seen it made into bread, pasta and rice. Certainly this veggie has been poorly represented. This is another dish that could be served as a side dish or a main, just add a salad.
These recipes have adapted from the River Cottage Veg, by Hugh Fearnley-Whittingstall. First recipe; from the chapter "Hefty soups" Chickpea, chard, and porcini soup" (page 149). Second dish from the chapter "Comfort food and feasts" Eggplant and green bean curry” (page 29). Third dish from the chapter “Side dishes” Cheat’s cauliflower cheese (page 378).
To see what recipes the other members chose for this month, head over to the LYL post for August 2015 on the CCC website, by clicking here.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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