As I mentioned in the previous post, I am left with one wok and one skillet. The wok seems to work better than the skillet for the sort of dishes I have been making. My previous Cooking with Paneer has been one of my most popular posts. Here is another edition of Cooking with Paneer.
For those who did not read the previous Cooking with Paneer post, paneer is a traditionally East Indian white cheese that does not melt when heated. It is a good source of protein for a vegetarian dish. I use it when a dish calls for tofu because I prefer it to tofu.
Here is a photo of my latest paneer dish.
The paneer in this photo is the white cubes. I sautéed chopped garlic, chopped onions, and purple potatoes in olive oil. Add whatever spices you prefer. Sometimes I use basil essential oil, sometimes the Ethiopian spice berbere. When these were tender, I added the broccoli and coarsely chopped poblano peppers. Saute just until these vegetables are tender but still bight green. Finally, add the paneer and saute just long enough so the paneer is heated through. Serve over rice or farro.
By the way, I did try the rice in a bag since I did not have a normal saucepan. I do not recommend it unless you are desperate for rice. It is extremely bland and boring.
My favorite pasta dish in Italy was like none other I have eaten anywhere. The first time–and the best dish–was in a little restaurant along the side of a narrow street in Amalfi. The Amalfi Coast is famous for its lemons and where they create the best limoncello. Therefore, it is not surprising that they created a pasta dish featuring lemons. When I returned home, I experimented to recreate it. First, the spaghetti–yes, they called it spaghetti–was considerably thicker than spaghetti in the US. I guess it was homemade. I did find a reasonable substitute here, bucatini from Italy.
Here is my recipe for two people:
1/2 lb. bucatini made from durum wheat semolina
heavy cream or half and half
lemon essential oil
Cook the pasta as directed on the package. While the pasta is cooking, using a potato peeler, peel strips from the rind of the lemon and cut into small pieces. If not using lemon essential oil, juice the lemon. After the pasta is cooked and drained, place back in the pot with a couple tablespoons of butter and stir until butter is melted. Add the lemon rind and lemon juice or essential oil to taste. Add the cream carefully–just enough to make a little sauce. Serve and grate parmesan or asiago cheese on the top.
Serve with a nice green salad.
Farther up this street just below the school, we found the restaurant where I ate the spaghetti with this sauce.