Lamb Korma Pulao

* We linked this post at Real Food Wednesday at Kelly the Kitchen Kop *

Tonight we took a little jaunt to India, via another excellent cookbook called 50 Great Curries Of India.  Indian food is amazing to me -- they have the longest ingredient lists of anything I cook other than barbecue sauce, yet the results are invariably smooth, rich, and perfect on the taste buds.  We like fiery food over here so that probably helps too, though this particular dish is quite mild.  Tonight's menu comes to us from Lucknow -- Lamb Korma Pulao -- and it was delicious:

Menu for 3/7/11 -- Cod Stuffed Collard Leaves or Pseudolmades (Dude2)

* We linked this post at the Hearth and Soul Hop at Hunger and Thirst *

We have a whole lot of collard greens in the fridge at the moment, and I think they are a great leaf to use for any time you want a dramatic presentation on something.  They're also pretty durable, and they get nice and soft when you steam them.  Seems like a great match for a dish inspired by dolmades -- one of my favorite Greek appetizers.  These were pretty good, but I think next time I'm going to cut the rice in half and add more lemon juice and capers.  I put my recommended modifications in parentheses beside what I actually used, so you can take your pick of what to use.

Menu for 2/25/2011 - Chicken Sauce Piquant (Dude2)

I cracked open one of my favorite cookbooks tonight for this one: Donald Link's Real Cajun. That guy knows how to use fats and spices! Here's my version of his Chicken Sauce Piquant (made significantly milder for the benefit of my 19 month old):