Mire Poix, Mixed Spice and beyond

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Posts Tagged ‘spices

one of the few “answers to everything in the world”s

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I commented on how he doesn’t have a “favourite dish by jenn”. How I loved his signature crispy fried noodles and perfect omlettes; classics executed perfectly.

He liked my take on Anjum Anand’s North Indian Chicken Curry, but it wasn’t until I accidentally created this slightly eccentric version of keema that he became a believer.

He *loved* the yogurt marinated ground beef, to which I added our leftover whey & simmered until goodness absorbed. We got to experience this wonderment again when, 6 weeks-ish later, the freezer bit the dust.

He says my keema’s perfect, and I have to do it again with all the defrosted mince. And you know what, I not only did it again, I effing made my own PERFECT naans to go with it as well! From scratch! Yes, yours truly!

nigella seeds pressed into the pliable softness

nigella seeds pressed into the pliable softness

crispy but fluffy and v addictive!

crispy but fluffy and v addictive!

yogurt + spices + mince + love + time

yogurt + spices + mince + love + time

Kneading is well therapeutic, and a great arms workout when you have to do it 10 minutes non-stop! There is no better fulfillment than a task well done, and it would’ve been cliched, but I should’ve taken a photo of our empty vessels to show a task well done.

And there’s more, literally.. I’m pairing the extra keema with orecchiette and some yellow cherry toms for lunch tomorrow. Always brings a smile to my face, a homemade lunch that tastes miles & miles better than throwing money at Greggs (albeit a perfectly respectable British institution).

Written by misschoi

July 22, 2009 at 10:46 pm

Posted in curry, mince, perfect, spices, win

Tagged with , , , ,

soffritto

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I think it sounds more like a drink; it’s an italian flavour base made by sweating onions over medium heat with chosen fat until translucent but not brown.

Italian or otherwise, 99% of recipes now seem to start with “saute onions” and it all becomes as natural as seasoning. the aroma of it gets the whole process off to a great start. garlic, celery and carrots are also usual suspects.

from there, the world is your oyster. well, the world in this case is ragu, risotto, marinara and soup.

like the mire poix, this early ritual seem an equivalent to saying a brief prayer before mass, the dotting of holy water on one’s forehead, chest and shoulders before an onwards journey of discovery, each one infinitely different to the last.

Written by misschoi

May 3, 2009 at 10:31 pm

hello world indeed

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A blog borne of my increasing food-related curiosity, and to relief a certain blue-eyed boy from the incessant and not quite so internal dialogue that naturally results from this.

mire poix (french for 2:1:1 of white onions, carrots & celery) because before I knew its proper name, I referred to it as the ‘culinary equivalent to holy trinity’ and that concept fascinated me. mixed spice because it’s my staple spice. it’s my omnipotent answer to the slightest risk of blandness, be they in dishes savoury or sweet, Asian or Western.

and lastly, because everyone has an opinion on food. so much so that in a way it’s my security blanket, my ice breaker that does the same thing as, but is so much more meaningful than small talk about the (permanently miserable) weather.

chin chin to new beginnings.

minimalist chic

minimalist chic

Written by misschoi

March 14, 2009 at 9:45 pm