Carne Adovada, or Slow-Baked Pork in Chilli Sauce

  Leafing once more through Gran Cocina Latina by Maricel Presilla, an extraordinary cookbook I was offered by a very kind friend, I stumbled upon Peruvian Pork Adobo. It reminded me of Carne Adovada from MJ’s Kitchen, which I had mentally bookmarked, but never cooked. The name ressemblance is not accidental because, even though not…Continue Reading “Carne Adovada, or Slow-Baked Pork in Chilli Sauce”

Celeriac with Caesar Sauce

Am I the only one who used to have a false idea of the famous Caesar salad? Until very recently, trusting my restaurant experience, I assumed it was a bowl of some green leaves with obligatory croutons and chicken, dressed with an unexciting creamy sauce. Several weeks ago, thanks to ” The Road to Mexico”…Continue Reading “Celeriac with Caesar Sauce”

Chinese Cabbage Salad with Corn and Pickled Cucumber

When I was a teenager this simple salad was all the rage. I guess its popularity was first of all due to the new vegetable: Chinese/Napa cabbage. Even avowed lettuce haters liked its crunchiness, neutral sweetish taste and every home cook appreciated its long fridge life, its all-year availability, not to mention its low price….Continue Reading “Chinese Cabbage Salad with Corn and Pickled Cucumber”

Red Lentil Curry/Dal, South Indian Style

This is my absolute number one red lentil dal and I’m particularly proud to share my enthusiasm with you because it’s my own improvisation, based on typical ingredients of certain South Indian dishes I have recently learnt to cook (you’ll see big similarities with this Egg Curry). I have no idea if red lentil curry…Continue Reading “Red Lentil Curry/Dal, South Indian Style”

Breaded Pork and Shiso Rolls

These rolls are the result of an exceptional craving for tonkatsu (Japanese breaded pork cutlets) combined with a desperate need to do something with an abundant crop of shiso leaves. I sliced the pork very thinly, seasoned it, rolled tightly with the shiso leaves, breaded and deep-fried. These crisp and aromatic rolls were perfect to…Continue Reading “Breaded Pork and Shiso Rolls”

Baked Lamb and Potato Croquettes, Indian/Sri Lankan Style, or the Best Korokke Ever

I still hesitate if I should start my post with the Japanese croquettes (korokke), Sri Lankan “lamb rolls” or South-Indian seasoning… To make the explanations as simple as possible, the lamb rolls I saw in  Sri Lanka. The Cookbook looked to me like European croquettes, which in turn made me think of Japanese korokke and…Continue Reading “Baked Lamb and Potato Croquettes, Indian/Sri Lankan Style, or the Best Korokke Ever”