About season (Publisher's Description on amazon)
There are few books that offer home cooks a new way to cook and to think about flavor—and fewer that do it with the clarity and warmth of Nik Sharma's Season. Season features 100 of the most delicious and intriguing recipes you've ever tasted, plus 125 of the most beautiful photographs ever seen in a cookbook. Here Nik, beloved curator of the award-winning food blog A Brown Table, shares a treasury of ingredients, techniques, and flavors that combine in a way that's both familiar and completely unexpected. These are recipes that take a journey all the way from India by way of the American South to California. It's a personal journey that opens new vistas in the kitchen, including new methods and integrated by a marvelous use of spices. Even though these are dishes that will take home cooks and their guests by surprise, rest assured there's nothing intimidating here. Season, like Nik, welcomes everyone to the table!
Hardcover Cook review coming soon!
I never made paneer before and this book is giving me plenty of ways to use it. The first time I used the paneer was in crumbly form over the Chouriço Potato Salad, the paneer lent a nice cool milkiness to the spicy dish (see earlier post). This second time I cut the paneer into cubes and roasted it in the oven along with a head of romanesco to make the Roasted Cauliflower, Paneer, and Mixed Lentil Salad (p. 64). The roasted paneer took on a nice caramelized flavor and took on a firmer texture. Two totally different ways, two delicious versions.
The flavors in this are good, but the fries are totally limp. The sauce was delightfully fragrant, with strong notes of basil (obvi). It made far too much dressing for the amount of potatoes so I continued to enjoy it as a salad dressing.
This dish comes together in just a few minutes. It’s very fresh tasting (a perfect accompaniment to the spice Chouriço Potato Salad), although the cumin adds some toasty earthiness which is quite nice. The simple seasoning makes this feel like a “dish” even though you are mostly just eating pieces of vegetable.
The seasoning in the potato salad is bold in the best possible way, with warm, spicy notes that warmed my whole body (perfect for this snowy Saturday). The richness is tempered by the milky paneer, a nice cooling element. The sausage has an interesting tartness to it from the coconut vinegar, a completely new flavor to me, and really, really delicious. The whole dish is really good, and I agree with the author it would be fabulous served with a couple of eggs on top.
One note: I used larger potatoes than fingerlings so cut them into spears but still required quite a bit extra cooking time. After about 15 minutes I added 1/3 cup water to the pan and steamed them for a few minutes which worked perfectly, then continued on as instructed.
What others are saying around the web:
An Indian Writer Breaks Free from Tradition in The New York Times