Monday, March 15, 2010

Tandoori Tofu, Cumin Potatoes, Curried Chickpeas & Greens

Dinner 3/15

Tandoori Tofu

Cumin Potatoes

Curried Chickpeas & Greens

We made the tandoori tofu again -- working on another, uh... "thing" -- as well as roasted fingerling potatoes (tossed with olive oil, cumin, salt and pepper roasted at 450F for 40 minutes).

The center of the plate was a test recipe for Isa -- curried chickpeas and kale -- which brought a good deal of complexity through the spices to elevate the entire dish.

This is a test recipe for Isa Chandra Moskowitz's next cookbook. As part of the testing agreement, we can't give out the recipe.

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