Cauliflower with Peas

I found this recipe in “Organic Gardening” magazine.  It is sort of a cauliflower curry.  There are many types of curries, but did you know the term curry was apparently coined by the British?  Weird, huh?  To me a curry is anything with cumin and coriander in it, ha ha ha…

Braised Pork Shoulder

I usually cook the pork shoulder whole, but this time I decided to try something different.  Ferdinand and I were shopping and he spotted pork shoulder for $1.29/lb.  That’s a pretty good price and I am trying to encourage him to eat – anything.  I like to make a marinade paste and stuff it into…

Indian Spiced Pork Chops with Cumin-Corn Riata

I’ll start by saying I have never had Indian food in a restaurant, but I have had some made by a coworker from India.  The food is highly spiced, but that does not mean it is all hot.  A lot of it is, like the Pork Vindaloo I made the other day.  It had so…

Chicken Tagine

A tagine is a clay cooking vessel used in North Africa to braise stews. It also refers to the stew itself. The vessel consists of a flat dish with a removable conical top. This designs facilitates the collection of moisture so that it falls back on the stew to braise tougher cuts of meat. The…