Friday marked my first taste of Indian food. I'll admit I was a bit apprehensive, but one our interns at work is from India and she was a great help in explaining her native cuisine. She suggested I would really like Murg Makhani (Chicken pieces roasted in a clay oven & then folded into a creamy tomato sauce). In one word - delicious! I loved it! It wasn't spicy, but had just enough 'pep'. I also tried some of her rice dish, also great. I'm sure our carry-out food was toned down from her usual meals, as she said her family's food is generally much hotter. Regardless, it was fun to try a new cuisine!
Literally. I mentioned Rachel Ray's "Garbage Bowl" in a previous post, but I didn't know it was actually sold at stores! I was passing through the kitchen/cookware aisles at Kohls last week and caught glimpse of a goofy looking bowl. Since it was orange, I had the fleeting thought that it'd be funny if it was a Rachel Ray garbage bowl. Not actually seeing the garbage bowl before on her show, I was amazed to see that it WAS the Garbage Bowl. What?! Pay $20 for a garbage bowl? What sense does that make? I understand paying for a garbage can - people don't have 13 gallon buckets setting around in their cupboards... but bowls? Wow.
Salmonella is no laughing matter. However... I can't help but find a tiny bit of humor in the warnings about the tainted tomatoes. Does anyone remember the cartoon "Attack of the Killer Tomatoes!"? There was a movie as well, but I believe the cartoon was around in 1990 or so. Classic.
Jake jumped at the opportunity to cater the wedding shower for his brother and future sister-in-law. After much planning - including numerous conversations revolving around millions of food ideas - the food turned out amazing. It was great that Jake recruited some top-notch Sous Chefs to aid in the kitchen that weekend, and during the shower (yes - this is a nod to Sous Chef K and myself).
Guests were dazzled with an impressive spread - all homemade and from Jake's heart:
Olive Medley in olive oil, lemon peel, fennel, and garlic - gaeta, kalamata, picholines, niCoises, arbequinas, moroccan oil cured, and green olives.
Cheese Platters, Fruit Platter, Vegetable Platter
Hors d'Oeuvre Trio - Pepper-crusted filet with chive flower butter - Whiskey-glazed ham, mustard butter, sour pickle - Cucumber and curry butter
Faux Sushi Due - Amaretto fig gelee, marscapone in risotto with prociutto wrapper - Asparagus, portobello, and goat cheese in truffled risotto
Mesculn Basket - baby salad greens in homemade bread bowl - served with bleu cheese crumbles and candied almonds California Chicken Salad sandwiches
Pulled Carnitas sandwiches slow roasted chili-rubbed pork shoulder cook with oranges - served with cilantro pesto and pineapple salsa on mini hawaiian roll
