Posted in Ingredients, Recipes, Technique, tagged Asian, curry, dinner, Japanese, main, roux, savory, spicy, stew, vegetarian on 08/13/2009|
5 Comments »
Rumor has it that curry made its way from India to Japan during the colonial period via the British navy. There it morphed into a mild, savory-sweet roux-based sauce that’s the perfect counterpoint to a crispy piece of pork or tofu. If you’re used to eating coconut-milk laden or incredibly spicy curries, Japanese curry is a refreshing change of pace.
It’s dead easy to make, armed with a box of Japanese curry roux.
1. Drain, slice, and season firm tofu with salt, pepper, garlic powder, and cayenne. Put a pot of rice on to simmer.
2. Coarsely chop and saute together carrots, potatos, onions, sweet potato, red bell pepper, and a bit of eggplant.*
3. Dredge seasoned tofu in flour. Dip in beaten egg, then coat with panko (Japanese bread crumbs). Season with salt.
4. Preheat oven to 375F. Lightly grease a baking sheet with oil. Arrange cutlets evenly on sheet and begin baking. Occasionally rotate the pan, but do not flip the cutlets.
Read Full Post »
Posted in Foodstuff, Ingredients, Recipes, tagged Austria, Austrian, entree, German, Germany, main dish, meat, sauce, Schnitzel on 08/07/2009|
1 Comment »
Surprise! I’ve changed continents. Here’s hoping you’ll enjoy my dispatches from my new home, Berlin—where every trip to the grocery store is an adventure, the produce is fresh and cheap, and the cashiers are surly but move at the speed of light.
Like so many others, today’s recipe started with one irresistible seasonal ingredient:
It’s mushroom season in Germany, and these beauties (chanterelles, or Pfifferlinge) have been cropping up all over menus in Berlin.
I stumbled upon a brimming basketful in the market this week and began plotting ways to highlight their deliciousness.
In a nod to my new surroundings, I settled on German cutlet (Schnitzel) marinated in tangy lemon juice, gently pan-fried, and swathed in a creamy mushroom-herb sauce.
This dish is a fantastic study in contrasts: the crisp coating against the sultry sauce; the bright lemon against the rich, mellow mushrooms. In short, delicious. Guten Appetit! (more…)
Read Full Post »