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Think of this Penne with Popped Tomatoes and Bacon from Suvir Saran's Masala Farm as the rustic farmer cousin of bucatini all'amatriciana. It's got the tomatoes, onions, and bacon, but it's also loaded up with fresh herbs that pack a punch. Instead of a smooth, long simmered tomato sauce, this one is made by cooking down cherry tomatoes until they literally pop, making for a hearty chunky sauce with all shapes and sizes of tomatoes and generous cubes of bacon.
Nutty, chewy, and good for you to boot, farro is a great grain. It can be slowly simmered and stirred in place of rice for risotto, tossed with veggies and chilled as a salad, or fried into crisp little patties for these Farro and Mushroom Burgers.
Unlike the inherently flavorful beef burger, a burger made out of ground turkey needs a little help to elevate itself into the realm of truly tasty. Suvir Saran, author of Masala Farm has taken it upon himself to craft a turkey burger that's not only tasty but truly exceptional. Taking cues from both his Indian heritage and American ingredients, Saran's Juicy Turkey-Cheddar Burgers will forever change the way you think about poultry burgers.
Regardless of whether you're using summer fresh or winter frozen corn, this curry is pure genuis; creamy, delicately spiced, and fill of sweet notes that comfort and intrigue. The complexity comes from a bright green herb paste of ginger, cilantro, lemongrass, curry leaves and chiles cooked with down toasted spices coconut milk and just enough cream to add a velvety richness. The corn and shrimp are added in the final stages, making sure that neither overcook and retain all of their respective sweetness.