Rosie is on Step 4
of Aarti's Ground Lamb Kofta Kebabs with
Pomegranate Glaze,
Bengali Spice Potatoes,
and Persian Cucumber Raita.
In her recipe,
Aarti called for
"panch puran spice blend or Bengali five spice blend."
When I Googled Bengali spice,
I found this:
Panch Phoron (Bengali Five Spice).
So is it Phoron or Puran?
I'll go with Phoron off Google
before I take the Crack Monkeys' spelling
at Food Network.
On to the taters.
And these ain't yo Mama's taters.
Here's Aarti's recipe:
1 pound new potatoes
Kosher salt
2 TB canola oil
2 TB panch puran (sic) spice blend
or Bengali five spice blend
1 medium red onion, thinly sliced
freshly ground black pepper
Here's the Five Spice powder I have.
I'd used it before for something or other
and really didn't care for it.
Here are the ingredients.
Licorice root.
Ick.
Rosie decided to make her own spice blend.
cayenne
cinnamon
fennel seed
cumin
anise seed
celery seed
ground cloves
ginger
allspice
1 teaspoon of each
Mix well.
I had a package of baby red potatoes ...
... which I let dive into salted boiling water.
You know I love my action shots.
Simmer until tender
then drain.
I heated my skillet
and added LOLUB and ELBOO
(That's Land o' Lakes Unsalted Butter
and Extra Light Bertolli Olive Oil!)
and sauteed a medium chopped onion.
I forgot to use red onion.
I don't think this compromised the dish in any way.
Here's Rosie's Nine Spice Powder
in a jar that used to contain yellow marigold seeds
that was given to me in a gift package for Christmas.
I added in one tablespoon of the spice mix for starters.
And I cooked it, stirring, for a minute or two.
I smashed my potatoes ...
... and added them to the onion and spices.
Flatten the potatoes as they cook.
Season with salt and pepper.
I tasted and added a bit more
of my Nine-Spice Powder
(Yes, Rosie is brave.)
and cooked until browned.
Here are Rosie's Non-Bengali Spiced Potatoes.
These are like hash browns on steroids.
No comments:
Post a Comment