As usual, I'm in full agreement with you! I'd far rather have a tasty dal, or the Greek dish with the capers, or a big plate of pea and ham soup any day, than an artificial piece of salmon. Incidentally, I use green nasturtium seed pods as a caper substitute! And I had to laugh over Madhur Jaffray's inclusion of cloves in her dal soup - it reminded me of a voyage I once made. The bosun went into the galley, had a taste of the soup of the day, and decided it needed some pepper to give it a bit of oomph. Unfortunately, the container he picked up contained not pepper, but ground cloves. And he was nothing if not generous with his seasoning ... I hope the fish enjoyed it!
Do you brine your nasturtium 'capers'? I've been meaning to try it. Love the clove caper account...I pack a couple of cloves when backpacking in case I get stuck in the wild with toothache. But not to flavour soup.
Yes, I do! Just a quick rinse in cold water to rid them of dust and unwanted extra protein (I've never cultivated a taste for caterpillars!), then pack into jars and cover with brine. Cloves are good for mouth ulcers, too, though do nip a bit until the anaesthetic kicks in!
Love the Dal Soup recipe...it's been a while since I've cooked from Jaffrey's books. This is just the nudge I need. Thrilled that your cookbook is coming out in the states. Are you doing any book signings in NYC?
Really pleased you think you've been 'nudged' back to Jaffrey! She's done for Indian cooking what Marcella Hazan did for Italian abd Claudia Rosen did for Middle Eastern cookery. The nearest signing for Bruno's Cookbook to NYC is two in Washington DC. But dates ate still coming in. I'll post them all nearer November.
As usual, I'm in full agreement with you! I'd far rather have a tasty dal, or the Greek dish with the capers, or a big plate of pea and ham soup any day, than an artificial piece of salmon. Incidentally, I use green nasturtium seed pods as a caper substitute! And I had to laugh over Madhur Jaffray's inclusion of cloves in her dal soup - it reminded me of a voyage I once made. The bosun went into the galley, had a taste of the soup of the day, and decided it needed some pepper to give it a bit of oomph. Unfortunately, the container he picked up contained not pepper, but ground cloves. And he was nothing if not generous with his seasoning ... I hope the fish enjoyed it!
Do you brine your nasturtium 'capers'? I've been meaning to try it. Love the clove caper account...I pack a couple of cloves when backpacking in case I get stuck in the wild with toothache. But not to flavour soup.
Yes, I do! Just a quick rinse in cold water to rid them of dust and unwanted extra protein (I've never cultivated a taste for caterpillars!), then pack into jars and cover with brine. Cloves are good for mouth ulcers, too, though do nip a bit until the anaesthetic kicks in!
Love the Dal Soup recipe...it's been a while since I've cooked from Jaffrey's books. This is just the nudge I need. Thrilled that your cookbook is coming out in the states. Are you doing any book signings in NYC?
Really pleased you think you've been 'nudged' back to Jaffrey! She's done for Indian cooking what Marcella Hazan did for Italian abd Claudia Rosen did for Middle Eastern cookery. The nearest signing for Bruno's Cookbook to NYC is two in Washington DC. But dates ate still coming in. I'll post them all nearer November.