On the Curry Trail by Raghavan Iyer (Weekend Cooking)

If you've ever looked for a curry recipe, then you're sure to have come across the name Raghavan Iyer. He's definitely a member of curry royalty, and I'm grateful to Workman Publishers for sending me a copy of his latest book, On the Curry Trail.

In this cookbook, Iyer introduces us to the many dishes from all around the world that are at heart curries, influenced by the flavors that traveled with Indians through their diaspora and by British colonials and others as they traveled from and, in some cases, permanently left the Indian subcontinent. Indeed, as Iyer tells us, curries are found (or have been found) on every continent of the globe. Yes, even Antarctica. I learned this and so much more from the introduction of On the Curry Trail.

The recipe chapters divide the curry world into geographical areas: Asia, Africa and the Mideast, Europe and Oceania, and the Americas. The dishes range from the very familiar (butter chicken) to the more exotic (sour teff crepes) and from vegan (tofu with red curry paste) to omnivore (lamb stew in bread bowls).

One thing to love about On the Curry Trail is that the vast majority of recipes call for ingredients found in a well-stocked supermarket. Better yet, the dishes are fairly easy to make and the results (at least in my experience) are fantastic. Iyer is well aware that some ingredients and techniques may be new to his readers, so the cookbook is full of tips, variations, definitions, serving ideas, and a bit of background. I especially liked learning how to make my own spice blends and sauces.

One of the recipes in On the Curry Trail made me laugh. It comes from Germany and is, in fact, a dish I ordered when I was there a few years back. That dish is currywurst. When I ordered it at a small pub, I was sure it was going to be some dazzling dish of German bratwust in a warming, yellow curry sauce. I did indeed get bratwurst, but they were served with a curry-spiced ketchup! Delicious, yes, but my friends and I had a good laugh when we realized I had basically ordered hot dogs and ketchup while on vacation in Europe! The recipe Iyer gives looks much tastier than the one I was served.

So far, I've made three dishes from On the Curry Trail. The Pork Meatballs in a Cream Curry Sauce (Boller i karri from Denmark) were delicious and comforting on a late winter evening. The Wok-Seared Curried Fried Rice was probably the best fried rice I've ever made (see photo). I substituted bok choy for the called-for cabbage because I had some to use up. Also, the original recipe is vegan, but I added some leftover grilled chicken breast. I didn't worry about my changes because, as Iyer says, "in a food culture like China's nothing is wasted." My changes were in the right spirit.

The third dish was slow-cooked chickpeas with saffron (Hommos zafaran from the Mideast). This too was delicious and had just the right heat level. I'm so glad I made the suggested scallion-mint relish; as Mr. BFR said, it really made the dish special (see the photo). I have many more recipes marked to try, like the Coronation Curried Chicken Salad with Apricots, Red Lentils with Ginger, and Curry Noodles with Shrimp.

Recommendation: If you like curry in all its many forms, Raghavan Iyer's On the Curry Trail is for you. Note that no matter what your diet--gluten free, vegetarian, vegan, or meat eater--you'll find plenty of recipes to try.

I wasn't sure which recipe to share because each one is accompanied by additional helpful information, like history, tips, and/or variations. Instead, I'm sharing a spread from the book (click to enlarge) that includes a recipe for Berbere, a spice mix from several countries in Africa. The spread also shows you one of the bright, cheery drawings you'll find throughout the cookbook.

Note: The scan is used in the context of a review; all rights remain with the original copyright holders. The photos are my own.

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2 Tried-and-True Recipes (Weekend Cooking)

Don't you just love it when you find recipes that you're happy to make many times over? Today I'm sharing two such recipes. The first is from a cookbook and the other is from a website.

I can't believe that I've never written about the cookbook Skinnytaste Air Fryer Dinners by Gina Homolka (Clarkson Potter, 2021). I have much confidence in Skinnytaste, I bought this cookbook sight unseen. My instincts were right--Skinnytaste Air Fryer Dinners has become a much-used cookbook in my house.

Instead of writing a full review, I'll just quickly note some of the features I always like about Homolka's cookbooks: each recipe is marked for special diets (like dairy free, gluten free, and vegan) and comes with nutritional information. Homolka also includes serving suggestions, tips on buying ingredients, and full-color photos.

Here are some of the recipes we've made more than once: from Skinnytaste Air Fryer Dinners: Hawaiian BBQ-Inspired Drumsticks, Beef and Broccoli, Cajun Shrimp Dinner, and Un-Fried Falafel. In our opinion, though, the true winner of of the cookbook is the recipe for My Signature Wings (see recipe below). We make this at least once a month and have yet to get tired of it. The recipe in the book is very similar to Homolka's Skinny Buffalo Wings on her website, but there are subtle differences. I recommend the one I'm sharing here.

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Have you ever used the website Food.com? I came across it just in the last year when looking for a chicken breast recipe that would use up some whipping cream I had left over from another dish. That's when I discovered Chicken Breasts in Lemon Cream Sauce. This is incredibly delicious made exactly according to the recipe. I've also followed the method provided in one of the comments for assembling the chicken ahead of time if you want to serve it to guests.

The original suggests serving over pasta. We like it over wide egg noodles, but I've also used brown rice (and GF flour) when serving this to gluten-free friends. Leftovers heat up okay the next day for lunch, but the chicken ends up a bit overdone, so you might want to think about that if you're serving fewer people. One trick I do is take two chicken breasts and cut them in half horizontally. That way we usually end up with only one small piece for lunch the next day.

I don't have a photo of the finished dish, and the ones submitted to Food.com don't really do it justice. You'll have to just believe me here.

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We absolutely love the following chicken wing recipe. Here are some notes: (1) I mix the marinade in a plastic zipper-locking bag and then add the chicken. (2) I don't preheat my air fryer. (3) I cook the chicken 12 minutes, use tongs to turn each piece over, and then cook for 12 minutes more. The wings are perfect every time. We have a large air fryer basket and can fit 18-20 pieces in one layer. (4) The photo is mine.

My Signature Wings
From Skinnytaste Air Fryer Dinners
Serves 4

• 20 pieces chicken wing portions (drumettes and wingettes; about 40 ounces)
• 1/4 cup apple cider vinegar
• 2-1/2 tablespoons Frank's RedHot Original Sauce
• 1/2 tablespoon (1 packet) sazon seasoning with achiote
• 1-1/2 teaspoons garlic powder
• 1 teaspoon adobo seasoning
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano

In a large bowl toss the chicken wings with the remaining ingredients. Marinate for at least 10 minutes or up to overnight in the refrigerator (the longer the better).

Remove the wings from the marinade and discard the marinade. Working in batches if needed, place the wings in the air fryer basket in a single layer. Cook at 400F until the skin is browned and the chicken is cooked through, 22 to 25 minutes, shaking the basket halfway through. (Note you can cook the wings in one batch if you prefer. Just add 10 to 15 minutes to the cooking time and shake the basket 3 to 4 times throughout cooking.) Serve immediately.

Note: The recipe is used in the context of a mini review; all rights remain with the original copyright holders.

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A Tale of Two Kitchens (Documentary; Weekend Cooking)

I'm not quite sure how I missed this gem of a documentary, which--according to IMDb--came out in 2019.

A Tale of Two Kitchens, directed by Trisha Ziff, looks at two sister restaurants: Contramar in Mexico City and Cala in San Fransico. Chef-owner Gabriela Cámara's restaurants may share fundamentals, but those concepts are manifested in slightly different ways in Mexico and the US. Cámara's menus feature fresh seafood with the idea of transporting diners to the beach through their meals. The dishes feature fresh ingredients and Mexican flavors and are presented beautifully.

Though the restaurants and the food are important elements of the documentary, A Tale of Two Kitchens is really about the staff and a work culture of found family. In Contramar (Mexico City), the staff puts mutual help and support, both on and off the job, at the center. Workers are looking for a better life and a way to give that better life to their children.

In Cala (San Francisco), there is very much a sense of second chances. Everyone is given the opportunity to make a fresh start, and the staff includes ex-convicts, immigrants, and recovering addicts. People are hired on their own merits, not on what they did in the past. In both restaurants, workers are given respect, friendship, and the possibility of a bright future.

In just 29 minutes, A Tale of Two Kitchens gives a unique perspective on how restaurants--and any business for that matter--can be run. Everyone deserves dignity and respect in the workplace. Chef Gabriela Cámara proves it can be done.

If you take a look at the trailer (below), you'll learn one of the sad truths of how many (most?) Americans think of their brethren south of the border. A Tale of Two Kitchens can be streamed on Netflix

Note: photo from Nextflix.

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Mostly Veggies by Brittany Mullins (Weekend Cooking)

Hi all. Look who's back! I have no excuses for why I'm on the struggle bus with blogging and with social media in general. *shrug* I'll get out of my slump one of these days.

Today I'm talking about a cookbook that has a lot of good information and solid recipes, especially for those of you who may be looking for help with meal planning, meal prepping, and vegetable-heavy dishes. Thanks to Voracious and the Voracious Ambassador program for sending me a review copy of Brittany Mullins's Mostly Veggies (publishing soon).

As you might expect, Mullin begins Mostly Veggies by sharing her thoughts on the meaning of "healthy eating" and why she's interested in vegetable-forward meals. The early chapters provide a four-step method for meal prepping and planning, including tips on batch cooking, descriptions of helpful tools and small appliances, lists of pantry items, and the all-important instructions for storing and reheating your food.

One super feature is the meal plan chapter. Mullins provides four week-long meal plans (one for each season) along with prep timelines and shopping lists for each one.

As you page through Mostly Veggies, you'll be able to target the dishes that are right for you and your family because each recipe is accompanied by nutrition data and dietary data (gluten-, dairy-, and/or egg-free). Many cooks will be grateful that, when appropriate, Mullin highlights which ingredients can be prepped ahead. No more guessing.

The recipes in Mostly Veggies are grouped by both meal (such as breakfast and smoothies) and by technique or type of dish (for example sheet pan meals, one-pan dishes, and main-dish salads). The recipe directions are easy to follow and include storage, prep, serving, and reheating instructions as needed. For the most part, Mullins avoids vegetarian meat substitutes and uses commonly found ingredients. Her focus is on real, unprocessed foods, though she doesn't shy from canned beans, frozen cauliflower rice, and the like.

To give you an idea of what's in Mostly Veggies, here's one recipe from each chapter:

• Veggie Quiche with Sweet Potato Crust (Breakfast)
• Coffee Date Smoothie (Smoothies)
• Lentil Taco Salad Bowls (Meal-Size Salads)
• 20-Minute Veggie Lo Mein Bowl (Bowl Meals)
• Lemony Fall Harvest Sheet Pan Meal (Sheet Pan Meals)
• Italian-Style Stuffed Bell Peppers (One Pan Meals)
• Tamari Roasted Almonds (Smacks + Treats)
• Spinach Muffins (Meal Prep for Littles)

Mullins's recipes are sure to have wide appeal, making it easy to incorporate them into almost any household's meal rotation.

Recommendation: Brittany Mullin's Mostly Veggies is geared to less-experienced cooks and those who are looking for help transitioning to the idea of meal planning and prepping. Mostly Veggies is also a good fit for anyone who is making the switch to a more plant-based diet that puts fresh vegetables and complex carbs at the forefront.

Note that experienced cooks and meal preppers will surely pick up a few tips and tricks and will likely add a recipe or two to their repertoire. However, if you're in this category, I suggest taking a look at the cookbook before buying.

While waiting out the few weeks until Mostly Veggies is available to buy, visit Brittany Mullins's website Eating Bird Food. There, you'll find a link for pre-ordering the cookbook and you also have a chance to learn more about Mullins and to try some of her recipes. Or you can give the following main-dish salad a try.

Greek Couscous Salad
Serves 4
Dairy Free (with modification); Egg Free

• 1 cup whole-wheat couscous
• 2 cups baby arugula or spinach, chopped
• 1/2 cup dry-packed sun-dried tomatoes, chopped
• 1 cup diced cucumber
• 10 Kalamata olives, pitted and chopped
• 1/2 cup canned cannellini beans
• 1/2 cup crumbled feta cheese or plant-based feta cheese
• Cracked black pepper to taste (optional)

White Balsamic Dressing

• 1/4 cup white balsamic vinegar
• 3 tablespoons extra-virgin olive oil
• 1-1/2 tablespoons pure maple syrup
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 3/4 teaspoon dried oregano
• 1/2 teaspoon fine sea salt

Cook the couscous according to package instructions. Fluff with a fork (or drain, if using pearl couscous) and transfer to a large bowl to cool.

While the couscous cools, make the dressing by whisking together all the ingredients in a small bowl or jar.

To the bowl with the couscous, add the arugula, sun-dried tomatoes, cucumber, olives, beans, and feta. Add the dressing and toss again. Taste and season with pepper, if desired

Serve immediately: Divide the salad into 4 bowls and enjoy, or chill before serving.

Meal Prep: Divide the salad into 4 meal prep containers and enjoy cold.

Store: in the refrigerator for up to 5 days.

Note: The recipe and scans are used in the context of a review; all rights remain with the original copyright holders.

Shared with Weekend Cooking, hosted by Marg at The Intrepid Reader (and Baker)

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Fake Meat by Isa Chandra Moskowitz (Weekend Cooking)

Happy Saturday! Last week Mr. BFR had dental surgery, which meant a week of soft(ish) foods. I made mac 'n' cheese, soup, an oven-baked tofu, and other easy to chew dishes. Fortunately, the surgery went well, and the only restrictions he has for the next few weeks are no seeds, nuts, or crunchy foods. I can work around that.

This week I'm talking about Fake Meat by Isa Chandra Moskowitz, a cookbook I received as a member of the Abrams Dinner Party. Spoiler alert: to be honest, this cookbook was a bit of a challenge for me.

The first thing to know about this cookbook is that title and cover photo of Fake Meat are a bit misleading. Moskowitz's recipes are meant to mimic a typical American omnivore diet, rather than rely on store-bought vegetarian meat products.

Inside Fake Meat, you'll find vegan, home-made versions of bacon, meatloaf, fried chicken, beef stew, fried eggs, and even lox. Moskowitz goes the distance and provides recipes for all the extras you'll need to make the meal complete, such as vegan versions of sour cream, ranch dressing, puff pastry, and Parmesan cheese.

Fake Meat is a cookbook specifically geared to people who are vegan but still want to enjoy the foods they likely grew up with. You'll find the expected veggie burger, but did you know you could make vegan lobster rolls? The recipe is based on parsnips. The schnitzel recipe uses cauliflower steaks, and the pork chops are really homemade seitan.

Vegans will be familiar with most of the ingredients needed for the recipes in Fake Meat, such as nuts, kala namak, tempeh, TVP, jackfruit, and agar-agar. Even the more unusual ingredients will be easy to find, such as beet powder and pea protein.

I made the mushroom bacon (see recipe below) and the dilly chickpea egg salad. I also marked a couple others to try, like the lox made from carrot strips.

Here are my thoughts on the bacon. I've always had trouble crisping things up in my oven--for example, I can't make crispy chickpeas and my oven-dried tomatoes never really dry--so I'm not sure why I thought I'd end up with dry and crispy mushrooms. In any case, the baked mushrooms tasted vaguely bacony but wouldn't fool a meat eater. On the other hand, fake bacon is a handy trick: put it out on a baked-potato bar for your vegan friends. If I make this recipe again, I'll use my air-fryer.

The fake egg salad was tasty and easy to make. The dish gets its eggy flavor from the kala namak (an Indian salt), which can also be used in tofu dishes and (so I've been told) even on fruit (?). My general conclusion was this: I have recipes for a bunch of chickpea salads, and the Fake Meat version, though good, is not likely to be my go-to.

Note too that both dishes were on the salty side for our tastes. If I made either again, I'd start with half the called-for salt.

Recommendation: Fake Meat by Isa Chandra Moskowitz would be a good choice for vegans who crave hearty, classic dishes. I bet people who keep kosher and those who have dairy issues will find a few tricks and tips for broadening their range of dishes. I, however, don't see myself reaching for this cookbook. When I want a vegetarian meal (I'm an omnivore), I'm looking for recipes that put vegetables on center stage. If I'm craving a meat dish, then I make meat. If you're at all curious about this cookbook, I suggest checking it out of the library before buying it.

Pantry Mushroom Bacon
Makes 1 cup

• 1 (16 oz) package sliced cremini mushrooms
• 2 tablespoons olive oil
• 1½ teaspoons salt
• 2 teaspoons liquid smoke
• 1 tablespoon nutritional yeast flakes

Toss the mushrooms with the olive oil and salt in a medium bowl. Let sit for 1 hour until they release their juices.

Preheat the oven to 350F (175C) and line a baking sheet with parchment paper.

Drain the mushrooms of excess liquid in a colander and return them to the mixing bowl. Sprinkle with liquid smoke and toss to coat.

Transfer the mushrooms to the prepared baking sheet and spread out in a single layer. Bake for 30 minutes, stirring the mushrooms halfway through. Remove from the oven and lower the temperature to 325F (165C).

Sprinkle the mushrooms with nutritional yeast and use a thin spatula to toss and coat. Bake for another 15 minutes. The mushrooms should be crispy and firm.

Let cool on the baking sheet before using. They can be stored at room temperature in an airtight container for up to 3 days.

Note: The recipe and scans are used in the context of a review; all rights remain with the original copyright holders.

Shared with Weekend Cooking, hosted by Marg at The Intrepid Reader (and Baker)

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