Grilled steak and new potatoes cooked in their jackets; dessert waffles

It’s summer! We broke out the grill last night. Joe grilled a couple of ribeyes to medium rare while I made these potatoes from the Jaffrey cookbook. These were easy and good, if a bit salty, and we have lots of new potatoes left, so I expect to be making these a few more times in the near future.

Jaffrey says that new potatoes in India tend to be really tiny, less than an inch in diameter. I’ve seen potatoes that tiny at my favorite farmstand at the Reading Market, so I’m going to have to try it with those, but last night I had the standard American new potatoes. We diced them for this recipe. (Don’t peel them, though—that’s where all the nutrients lie!)

In the mini-blender: chopped fresh ginger, turmeric and water.

Incidentally, did you know that turmeric turns bright red if you spray it with an ammonia-based cleaner? I discovered this while cleaning the kitchen this morning. Neat.

Now for the phrase that pops up in every single post on this blog so far: Get your cast iron pan nice and hot. Heat some vegetable oil and toast whole cumin seeds until they change color. Then add the ginger paste and fry for a minute. Add the potatoes and fry them for 5 minutes. Jaffrey says to keep scraping the bottom of the pan during this stage, and trust me, she is not kidding. That ginger really wants to stick, and it probably wants to burn, so you have to use some elbow grease while you’re stirring and scraping. I had Joe stir for a few minutes just to rest my arms. Once it’s been 5 minutes, add the chopped coriander, lower the heat and give it another 5 minutes, scraping all the while.

Then add your magical potion of salt, garam masala, ground coriander seeds, lemon juice, water and cayenne pepper. Cover, put the heat on low and simmer. Jaffrey says 25 minutes, but my potatoes were tender and ready to go at 20.

We served these potatoes as a side with our steaks and drank the last of the Yard’s Saison. They were really tasty, but I thought they were too salty—next time I won’t add as much salt as she recommends. Maybe dicing the potatoes allows them to absorb the salt more easily than if it was on their unbroken skins?

(Things to buy on payday: lamb, spelt flour, whole cardamom pods, fenugreek, tamarind paste, fennel seeds, black onion seeds, and BEER.)

After dinner, as we were relaxing, digesting and watching the Henry Rollins show on IFC, Joe had a brainstorm and raced into the kitchen to make these dessert waffles. (You see why I married this man?)

Gluten-Free Dessert Waffles

2 cups gluten-free flour (I recommend the mix from Mr. Ritt’s GF Bakery in South Philly)
2 tbsp sugar
1 tbsp GF baking powder
½ tsp salt
1 ¾ cups milk
6 tbsp vegetable oil
2 eggs
Chocolate chips to taste
Chocolate ice cream

Mix well until smooth. Fold in chocolate chips. Let sit for 5 minutes and pour ½ cup of batter onto heated waffle maker. When cooked, serve with two scoops of chocolate ice cream. Garnish with chocolate sauce, powdered sugar, berries, or whatever else turns you on. I recommend splitting this among two or more people; it’s really rich.

Next up: beef roganjosh (I didn’t have lamb), sweet rice and pooris.

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