I’d been eyeing Smashed Potatoes on Instagram forever, and I will never understand why I was waiting until now to put them together with a cheesy corn and pepper topping (reminiscent of “corn chili cheese toast” we used to have growing up in India).
These smashed potatoes (baby potatoes that are first boiled, then smashed, and then baked till crispy, almost frittered) are excellent by themselves, dipped into a nice garlicky aioli, or under a soft boiled egg(you know I try to put an egg on everything!). I imagine they would make a wonderful base for a “chaat” (savory Indian street food), topped with spiced yogurt, tamarind chutney and chaat masala (you’ll see that soon enough on the blog). A great side with meat or fish, too, although I have yet to try it.
Make just the potatoes, or top with anything that strikes your fancy, and enjoy the salty, fatty goodness of it all!
It’s not often that the world changes so dramatically in a span of just a few weeks. When I started this tea pairing challenge a few weeks ago, none of us had any idea what was coming our way. In most parts of the world at this point in time, life as we know it is upended. In some parts of the world, people are fighting for a chance to live in the resources their hospitals can afford them, while elsewhere, others are separated from their families, far far away. Such stories are normally reserved for third world countries, but it is heartening to see it happen in US and Europe. This pandemic has brought the world to its knees, and we don’t know how life will be in its wake.
Whoa, not something you would expect to read if you were browsing for a nice teatime biscuit recipe, huh? Well, it is rather uncomfortable – talking about tea and biscuits like everything is alright in the world. I’ve written myself into a corner here – there are no elegant segues from this topic to tea pairing, so I’m just going to put a pin in it for now (as we are all trying to do by self-isolating…here I go again!), and talk about my favorite thing in these bleak times: tea.
You can’t let February pass by without making something with blood oranges! Although this recipe can be made with any type of orange, or a combination of oranges, the blood orange makes it truly gorgeous: contrasting well in color and flavor with a meaty mild, white fish, such as cod, sole or sea bass.