Rice cooked with meat and vegetables is eaten all around the world. Pilaf, or rice cooked in broth, is believed to have originated in Persia around 500 BC. By the time it reached Africa, it had become a blend of rice, warm African spices with various meats mixed in. In Kenya it became Pilau, a rice and meat dish with a familiar spice blend. Details
Welcome to India. We’ve traveled there before. Flavors from exotic spices perfume every dish. Garlic, ginger and chiles add heat. If you love Indian food but are intimidated by long lists of ingredients and techniques, well, I’ve got your back. I’ve taken my inspiration for our recipes this month from “Madhur Jaffrey’s Quick & Easy Indian Cooking” and “Madhur Jaffrey’s Indian Cooking.” Both of these books are devoted to recipes in the under 30 minutes or less category. You’ll need to purchase some spices (the bulk spice aisle is your friend here), but other than that most of the ingredients are commonly found. Details
Hola Amigas (y Amigos)!
I didn’t have to think too hard this month to decide which recipes that I wanted to share with you. Although I owned an Italian restaurant in Seattle for 25 years, my entire kitchen staff is from the state of Michoacán, Mexico, and the food of their country is the one that we have made over and over again for restaurant family meals and celebrations. As you may have guessed from the photo accompanying this post, what you are looking at is our end-of-the-shift family meal. These tried-and-true dishes are at the heart and soul of my repertoire. I hereby bring you “McElroy Family Favorites!” Details