This is one of my all time favorite sauces. I've used it as a pasta sauce, tucked it in panini, spread it on crostini, and it's sublime with lamb -- but I'm most partial to serving it either under, on, or alongside seared-roasted salmon fillets.
Flying Air Singapore to Indonesia and a visit with our daughter. Twenty-three excruciatingly long hours of travel. A messenger bag filled with food alternatives: jerk salmon, smoked trout, dried fruit, assorted nuts, chocolate bars* -- we're convinced we'll require sustenance to carry us through our journey! The first meal is served: 'mystery chow'. The sound of rustling tinfoil resinates through the cabin, the chatter evaporates and the clatter of cutlery ensues. The aroma engulfs us as I peel back the silver cover to allow a charge of steam to escape. Cauliflower, Peas and Chickpeas in a Curry Sauce.
You know those moments where you can actually smell the dish you're craving, more intensely than remembering the taste. That's the way it is with Shakshuka, a wonderful middle-eastern dish. It's such a uniquely identifiable presentation, simple yet complicated all in the same bite: a bit of sweet, a bit of heat, creamy smooth yet also chunky.
The first time I made steak with bourbon I neglected to reduce the heat on my gas range before pouring in the alcohol. As the flames exploded around the steak I grabbed the pan, pulled it off the range and dropped to a squat, hoping to avoid burning my kitchen ceiling!
I wasn't going to post again this week, but just wanted to share ... Wanting to take something to a New Year's Eve get-together, but finding myself with little time to prepare: it had to be something quick and innovative.