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I cook Indian food quite often. We have most of the standard Indian spices and some more obscure spices such as asafoetida. Asafoetida is something that lives in the darkest, furthest corner of my cupboard - you will know why if you ever had your nose anywhere near it. It's supposed to add a smooth flavour. This recipe is from Manjula's Kitchen, which is one of my favourite recipe sites for Indian vegetarian food. Manjula's step-by-step video definitely helps, and I love how she always adds a pinch of asafoetida into whatever she makes. 
December 10, 2009 - Baingan bharta (eggplant curry)
I cook Indian food quite often. We have most of the standard Indian spices and some more obscure spices such as asafoetida. Asafoetida is something that lives in the darkest, furthest corner of my cupboard - you will know why if you ever had your nose anywhere near it. It's supposed to add a smooth flavour. This recipe is from Manjula's Kitchen, which is one of my favourite recipe sites for Indian vegetarian food. Manjula's step-by-step video definitely helps, and I love how she always adds a pinch of asafoetida into whatever she makes. 
December 9, 2009 - Lamb osso bucco with risotto milanese
This meal took about 3 hours in total, but it was well worth it. Osso bucco is traditionally made with veal shanks, but I had to go with lamb shanks since that was all I could find at my local grocery store. It worked out great with lamb, but I will still try to find veal shanks next time I'm at the butcher.The "gremolata", which is the colourful garnish you see on the lamb, is made from orange zest, lemon zest, garlic, and parsley. It was a really nice fresh touch to the stewed dish.
Once I thought of making the osso bucco, it was easy to come up with what to have with it, since it was suggested everywhere on the internet that risotto milanese is the traditional accompaniment. It is a very simple risotto with saffron. After a bit of research, the wine pairing was a no-brainer too. Some suggest amarone and osso bucco are a "marriage made in heaven". How can I not try that?
What else can I say - it was a perfect meal.
December 1, 2009 - Greek salad
The Greek salad that I had with the dolmathes from the previous post. Did you know that in Greece they would put a whole thick slice on top of the salad, and not broken up into chunks like this?
December 1, 2009 - Dolmathes with avgolemono sauce
For those of you who have never had this dish before, these are stuffed grape leaves with lemony egg sauce, one of my favourite Greek dishes. They're like cabbage rolls but with more flavour!
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