Archive for October 17th, 2010

October 17, 2010

Ode to Ube

found this beautiful image featured on TasteSpotting today.

and for anyone who’s been pronouncing it OOB like PUBE, or NOOB, please don’t.

let’s get it straight. it’s OO-BEH.

repeat with me: OOOO, BEH.

thank you.

October 17, 2010

Camembert Shmamembert

(alright, so i added the shmamembert. you like?)

to my inexperienced palate, looks and tastes rather like a brie. which is nottttt a bad thing at all. very soft and buttery texture. creamy almost sweet flavor. definitely spread-able at room temperature. i like.

hmm. would really like a nice crusty baguette right now.

i’ve gotta move on from this soft cheeses phase i’m in. the whole point of this is to try nEW things afterall.

but these are just so darn goOD!

October 17, 2010

Oven Roasted Aloo Gobi

I’ve been meaning to try this dish for many months now. glad i finally got around to it.

so from my research (and by research i mean wikipedia, bugging my indian/pakistani friends, and eating lots of aloo gobi), there  are two versions of this dish: 1) dry and 2) curry style.

personally, i kinda felt that i’ve gone curry overkill lately so i wanted to try the dry version. however, i was a bit concerned that because potatoes and cauliflower both have the potential to be rather mushy, i would have a soppy mess by the time it was ready to plate (i am rather stir crazy when i cook. just cant keep my spatula away.) my solution? dry roast. i wanted to give the potatoes and cauliflower a toasty texture to offset their innate mushiness. but because i am a masochist and wanted to make things complicated for myself, i also wanted the flavor of sweet onions and bay leaves but wasn’t sure how to incorporate those flavors via a dry roast. solution addendum? season and caramelize some onions, puree said onions, then mix with roasted veggies. this would give a nice even flavor coating without sacrificing the crisp oven roasted texture of the veggies. overall, this hodgepodge of cooking styles turned out surprisingly well. i can confidently say that i was thoroughly pleased with the result. as with all my recipes, i’m sure i’ll continue to tweak and adjust each time i try this again in the future, but for now, here’s what i’ve got so far:


  • 1 head of cauliflower (anyone else think this looks freakishly brain-like?)
  • 2 medium yukon potatoes
  • 2 tbs trader joe’s curry powder
  • 1/2 tbs tumeric
  • salt
  • 1 small yellow onion, minced
  • 1 bay leaf
  • 1 tbs dry parsley
  • garlic salt


  1. preset oven to 400F
  2. dice potatoes into small cubes, skins on (gets nice and crispy in the oven.)
  3. cut cauliflower into small florets, wash and set aside.
  4. shake and bake time: dump potatoes into a large plastic ziplock bag. add 1 tbs olive oil, 1 heaping tbs curry powder, 1 tsp salt. (i also added and extra half tsp tumeric for extra color).
  5. line a pan with aluminum foil. pour potatoes and spread them out so they lie flat, cover and seal with another layer of aluminum and bake ~ 10 min. (potatoes need a head start as they take longer to bake.)
  6. transfer cauliflower into the same plastic bag and repeat shake and bake process: add oil, 1 tbs curry powder, salt. set aside.
  7. heat dutch oven. melt a small pat of butter and caramelize onions. season with salt, parsley, 1 bay leaf. set aside to cool.
  8. remove potatoes from oven. stick a fork through one of the bigger pieces. should be slightly tender but NOT soft. if fork is having trouble piercing potato pieces, cover and bake a couple more minutes.
  9. add cauliflower into roasting pan. stir evenly. if you’re anal like me, turn potato pieces skin side up. (for added crispiness.). return to oven UNCOVERED. bake 30 minutes.
  10. take onions, now cooled, and pulse in a blender to a smooth paste. once potato and cauliflower is done roasting, reheat dutch oven over med heat and return onion paste into pot.
  11. remove veggies from oven (should be nice and toasty. cauliflower should have a nice browning on the edges) and add to onion paste in pot. mix. salt to taste with garlic salt.
  12. remove bay leaf, sprinkle on some more parsley, and serve!

tip: after mixing in the onions, found potatoes to be a weeeee bit undercooked. too late to return to the oven (and too lazy to), so i simply kept it in the dutch oven, lid on, and let it steam in its own heat ~ 5 min. voila! problem solved.