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Guy's Ranch Kitchen

#GuysRanchKitchen Saturday 12|11c
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Showing 586 - 600 of 663
Mangalore buns have a cult following in India, and I can see why! I am so proud that they hail from my hometown, which is set on the southwest coast of India. The buns are usually served as a snack alongside a burn-your-tongue-hot cup of milky filter coffee, and with a savory and gently spicy fresh coconut chutney. Since fresh coconut is a little tricky to find, I offer you my pineapple chutney, below. But can I tell you a secret? I've eaten these buns alone, with some honey-sweetened Greek yogurt, and even with a hefty spoon of pimiento cheese dip… there's very little they don't go well with! (And, you could even try my husband's idea: "Elvis Goes to Mangalore" buns… topped with peanut butter and bacon!)

Mangalore Buns

Recipe courtesy of Aarti Sequeira
1 Reviews
unknown

Rice and Lentil Porridge with Peanuts, Coconut and Fried Shallots (Kichidi)

Recipe courtesy of Aarti Sequeira
3 Reviews
These delightful little rolls made an appearance on my plate whenever there was something to celebrate: family from another country coming to visit, Shrove Tuesday (the day before Ash Wednesday), or a birthday. But my favorite times were the “just because” moments — just because there were leftover crêpes that accompanied the previous night’s chicken curry, just because I needed cheering up, just because my mum felt like it! Whatever the occasion, they were always an expression of love; food has always been our love language! These stuffed crêpes are a staple of my hometown Mangalore, India… where rice paddies stretch over the landscape, and palm trees hang heavy with fresh coconuts. The crêpes take a few tries to get right, but keep going. A slightly sticky chew is addictive! The mango isn’t typical, but I like the dose of tangy, happy freshness they add to the dish.

Rice and Coconut Crêpes with Mango Cardamom Stuffing

Recipe courtesy of Aarti Sequeira
Credit for this recipe has to go to my husband, Brendan, who has been hounding me to figure it out for a good four years! When we were in college together, I worked at a local bagel joint. I’d often bring bags of bagels back to our dorm, much to his joy and that of my late-night-snacking dorm-mates. Later, when I moved to New York at worked at CNN, I’d wait impatiently for Bagel Fridays, when our favorite bagel place, H&H, would deliver big paper bags of hot bagels in every flavor. Since I worked the graveyard shift, I’d always get first pick! These days, my daughters seem to have inherited my love of bagels; I often create an ornate bagel bar for their birthday parties, complete with a bagel tower. The idea of topping our bagels with whatever garnish our hearts desire feels decadent and fills us with giddy glee! When I was little, I felt similarly joyful whenever my mum brought home hot samosas, the crisp pastry triangles encasing a vibrant filling of spiced potatoes and peas. This is the result of bringing those two food memories together in one dish.

"Everything Bagel" Samosa Bar

Recipe courtesy of Aarti Sequeira
2 Reviews
unknown

Egyptian Spinach Pie with Hazelnut Dukkah

Recipe courtesy of Aarti Sequeira
12 Reviews
When I was young, I remember driving to the next emirate (town) over and picking up a slew of savory pastries for breakfast, stuffed with cheese, sprinkled with zaatar… a few of those with some tea or coffee always felt like the weekend had begun. I didn't discover this version until I moved to Los Angeles, home to the largest Armenian population in the United States. This is often called Armenian pizza, and much like Armenians themselves, some version or other of this dish is found throughout the Middle East and even parts of Central Asia. In fact, it's said that this dish predates Italian pizza, so it might make more sense to call pizza, Italian Lahmajun! If you don't feel like making the dough from scratch, you can use pizza dough or even tortillas. It's pronounced LAHH-ma-JOON.

Lahmajun

Recipe courtesy of Aarti Sequeira
3 Reviews
unknown

Goat Cheese Crostini with Cacao Nibs and Fresh Figs

Recipe courtesy of Aarti Sequeira
2 Reviews
unknown

Cauliflower Chaat Salad with Tamarind Date Chocolate Chutney

Recipe courtesy of Aarti Sequeira
1 Reviews
unknown

Carrot Halwa

Recipe courtesy of Aarti Sequeira
4 Reviews
Going to dim sum is one of our most treasured family traditions. When my husband’s uncle was in the Navy, he learned to speak Mandarin and Cantonese, and also learned a lot about Chinese culture. As newlyweds, we’d often go out to dim sum early on Saturday mornings so that we’d have the best variety from those darling carts. I loved watching this Boston Irish man communicate with the women pushing the carts, asking them when they’d bring out the shumai, one of our favorite dumplings. They look like little purses, stuffed with an aromatic mixture of pork and shrimp. The tradition continued with our children who order their favorite dim sum using their Chinese names. This is my riff on shumai, stuffed into mushrooms instead of the traditional dumpling skin, because many members of my extended family don’t eat gluten.

Shumai Stuffed Mushrooms

Recipe courtesy of Aarti Sequeira
Parathas are a layered flatbread ubiquitous in South Asian cooking, made of whole wheat flour. We always made them from scratch when I was little, and there would usually be a small stack leftover the next day. If you don't happen to have some leftover fresh parathas (ha!), you can find them in the frozen section at Indian grocery stores (I love laccha parathas because they're especially layered and luscious). And if that isn't an option, whole wheat tortillas work, although they aren't layered in the same way.

Bombay Frankie

Recipe courtesy of Aarti Sequeira
10 Reviews
I know juniper might seem like an odd flavor pairing with blueberries, but think of a refreshing gin fizz cocktail (juniper being the chief botanical in gin), muddled with some fresh blueberries, and then it starts to make sense. The slightly pine-y nature of juniper brings out the jamminess of the blueberries in a way that feels like they were always meant to be together. Plus, juniper berries look like blueberries' littler cousin. So, whether they're in your cocktail glass or in your dessert, I hope you'll try this combination this summer!

Blueberry Cobbler with Juniper

Recipe courtesy of Aarti Sequeira
No matter how hard I tried, I could never recreate the vivid, vivacious flavors of Thai curries at home. It wasn't until I was invited to a cooking class at the Thai Embassy in Los Angeles that I learned two of the secrets: "cracking" the coconut cream that accumulates at the top of the can of full-fat coconut milk (cooking out all the moisture so that the oil separates from the solids); and "blooming" the curry paste in the cracked coconut cream so that all those sleepy flavors of chiles and floral aromatics come back to life. With just these two techniques, my curries have gone from ho-hum to high-octane!

Thai Red Curry

Recipe courtesy of Aarti Sequeira
24 Reviews
unknown

Thanksgiving Samosas

Recipe courtesy of Aarti Sequeira
4 Reviews
unknown

Vietnamese-Inspired Shrimp Spring Roll Tacos

Recipe courtesy of Aarti Sequeira
1 Reviews
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