The Louisville Chef

A friend took me to Dilshoom in London. Dilshoom is an homage to the Irani cafes that in times past were such a mainstay of the Bombay(Mumbai) dining scene.   He was insistent that I try the potatoes, and he was spot on. They were amazing.  I stumbled across this recipe online, purported to be from Dilshoom themselves and the recipe is perfect.  I can highly recommend this as a side dish to anything grilled or as a main accompanied by raita and a salad. It's vegan and if you make the raita with a non dairy yogurt you have a 100% vegan meal.  Ingredients: 1lb/500g baby Potatoes, boiled until still a bit underdone. Small bunch Coriander/Cilantro stalks, finely chopped 1 tsp Cumin seeds 1 tsp Fennel seeds 1 tsp Coriander seeds 1 fresh green Chilli, finely chopped 1 tsp Red Chilli/Cayenne powder 1 tsp Chaat Masala 1 tsp dried Fenugreek Leaves 6 Spring Onions, finely chopped ½ Lime, juice only 3Tbsp/40g butter or ghee Salt Raita and lime wedges, to serve.  After boiling,

I have been planning this for some time, but I am very pleased to announce that my blog is now entitled the Louisville Chef. The links will all remind the same, so no need to relink. Same great recipes and tips, new name.  Have a great day!

A friend shared this recipe and it was a recipe that her Mother learned in the 1950's. No clue where it originally came from, but it's very good. I think it is best with a Maytag Blue or for a fun twist, Rogue Creamery's Smokey Blue. Certainly, you will also never go wrong with a Roquefort. Ingredients 4 oz of Blue Cheese of your choice 1 tsp Olive Oil 1 Tbsp Lemon Juice 1 Tbsp Champagne Vinegar 1 cup of Mayonnaise 1 pint of Sour Cream 1/8 tsp Worcestershire Sauce 1 small clove of Garlic, crushed Pepper to taste, and add salt if needed. Often, it is not needed. Combine the blue cheese and olive oil until well mixed, but still chunky  Add in all other ingredients and blend until well incorporated. Store is a glass jar in the refrigerator. It benefits from a day of rest, to give the flavors a chance to combine and mesh.

In today's post, I want to discuss two ingredients which can help you reduce the fat in your meals, while giving up no flavor.  The advantage of a plant based diet is that you are not introducing saturated fat into your food. We all want to eat healthier, but we still want to have our favorite comfort foods.  I used to think that no fat, read as "no meat", meant no flavor. However, I knew there had to be a way to create the flavor without the meat.  Enter two very basic items. Vegetable oil and liquid smoke. These two ingredients can transform your cooking. Oil is essential for sautéing and browning, but an often overlooked fact, is that it adds mouth feel. What that means is it adds a texture and a slick quality to foods. When you add liquid smoke into the equation, you get oily feel and smoky flavor. Hummmm....what does that sound like? Exactly, bacon! So here is an example of a traditional Southern dish, which can be made using these two ingredients. I should p

This is a recipe from a few years back, but it makes such a tasty soup, and it is amazing chilled, so I thought on this very hot day, it sounded perfect. The key is to make sure the carrots are thoroughly cooked; otherwise they won’t purée properly and to only add the lime juice at the end to maintain the full flavor. Ingredients 2 lbs of organic baby Carrots, chopped in half 1 large Onion 1 Shallot, finely chopped 4 Tbsp Butter or non dairy substitute, such as Earth Balance 2 Tbsp Olive Oil 1 Tbsp Curry Paste or Curry Powder. 1 Tbsp Sea Salt ½ tsp Cayenne Pepper 6 cups of Vegetable Broth ¾ cup Heavy Cream or So Delicious Creamer or similar. Juice of one Lime Heat olive oil and butter in a heavy saucepan, and then add the onions and shallots and sauté until translucent. Add the carrots and cook for a further 5 mintues. Now add the curry paste, salt, cayenne pepper and sauté for one minute. Add the broth and simmer for 30 minutes or until the car

So, here is the poaching recipe. This is a basic recipe and easy to follow. Ingredients 1-2 lb Salmon fillets, pin bones removed, if present, and skin on. Try for pieces that are thicker rather than flat. ½ cup Water ½ cup dry White Wine 1 Shallot sliced 3 springs of fresh Dill 2-3 whole Cloves 2-3 Black Peppercorns Salt  Black Pepper Salt the salmon filet. Bring water, wine, shallot, dill, cloves and black peppercorns to a boil. Gently place the salmon, skin side down, into the pan, cover and cook on a very low simmer for 5-10 minutes depending on the thickness of the  fillets . Serve with fresh lemon slices and a bit of freshly ground black pepper. You can also chill and serve later. It makes great leftovers.  Or use the leftovers for the amazing "Le Bernardin" Salmon Rilette, originally published on June 1. 2012.

I've decided to start adding a weekly technique/gadget/ingredient feature to call out a  technique, gadget or interesting ingredient. Today, I'd like to discuss poaching. I'm always surprised that so few people attempt poaching in their home kitchen, as it is a simple and delicious way to prepare fish.  It is a very basic part of the French cooking repertoire and today, I'm going to show you a fool proof way to execute it. Firstly, let's review a few basics: 1) Poaching has a short cooking time, so it is important that the other side dishes be ready to go. 2) Poaching does not mean immersing the fish in liquid, but rather just the smallest amount in the bottom of the pan to gently steam and infuse the fish. 3) You will need a pan that allows you to place the fish, without crowding, and a tight fitting lid. I find this large All Clad is the perfect size 4) Unless you are poaching an entire fish, you will not need a fish poacher, but if you do find yourse

Nothing speaks to me like mac and cheese and for many it's our go to comfort food. However, if you're allergic to dairy, lactose intolerant, or vegan by choice, what's one to do? Thankfully we have our friends at VegNews Magazine to come to our rescue. This is their number one mac and cheese recipe of all time. Make it once and you'll know why. I have reprinted this recipe in it's original form, because I honestly can't think of changing anything. Any changes to this recipe would only diminish it. Thank you to chef Allison Rivers Sampson for her wonderful interpretation of this classic. Serves 6 Ingredients 4 quarts Water 1 tablespoon Sea Salt 8 ounces Macaroni 4 slices of Bread, torn into large pieces 2 tablespoons + 1/3 cup Earth Balance 2 tablespoons Shallots, peeled and chopped 1 cup red or yellow Potatoes, peeled and chopped 1/4 cup Carrots, peeled and chopped 1/3 cup Onion, peeled and chopped 1 cup Water 1/4 cup raw Cashews 2 teaspoons Sea S

I n today's Cookbook du Jour, I wanted discuss Portland based chef Andy Ricker. Andy is a true Thai expert. He studied in Thailand under local masters and learned the authentic cuisine and he makes no compromises.  His renowned restaurant Pok Pok, located in Portland, is a gem. When you get people like David Chang of Momofuku fame singing your praises, you are definitely doing something right. If you were to own only one Thai cookbook, I say this is it. It's the sort of cookbook that you want to sit down and read, as it is packed with so many stories and really reveals the people of Thailand as well as the wonderful cuisine.  For meat eaters, I think his Laap, minced meat salads are particularly good and his Som Tam is off the charts. His chili dips are so good, you can eat them just spooned over jasmine rice. Since Andy has now opened locations in NYC and LA, so many more people will get a chance to try his amazing food. In the meantime, get this cook book and ha

This is the ultimate English comfort food. I love the browned mashed potatoes and "meat" combination. Traditionally made with either lamb or beef, I like the non meat version better, as it's lighter and actually has more healthy plant based protein than the true meat version, but without the added fat.  This can be made in individual portions or family style. Either way it's a keeper and is sure to please. Ingredients 2 large Potatoes, peeled and cut into pieces. 3 Tbsp Earth Balance or suitable spread 1/4 cup Daiya Cheddar Shreds 1 Packet Boca Crumbles or Beyond Meat Crumbles 2 Tbsp Olive Oil 1 Carrot, finely chopped 1 medium Onion, finely chopped 1/2 cup frozen Peas 1/2 cup Veggie Broth Salt and Pepper 1 Tbsp vegan Worcestershire sauce or HP Sauce (kind of like A1, but better) 1 tsp Smoked Paprika Chopped fresh Parsley Makes 2 individual pies, or one medium size (9x9) pie Prepare your potatoes and place into boiling water. Cook until tender but not mushy. D

I think one of my greatest pleasures is to sit with a glass of wine and a wonderful cookbook and read and plan. I've been thinking that sharing some of my favorites, might be fun. I honestly have far too many, but that is my weakness. Today's cookbook is Bouchon. It's a wonderful collection of French bistro recipes complied by Thomas Keller, who is arguably the finest chef in America. He is a purist. Uncompromising and a bit prickly, but his cooking is sublime. He apprenticed in Paris and learned the recipes in country. I 've had the great pleasure of dining in his flagship in Napa called The French Laundry, on two occasions and also I have enjoyed Bouchon on one occasion. It is always a wonderful experience. If you want a cookbook which gives you a truly authentic overview of bistro food, then this is it. Bon appetite and bon chance.

This is a favorite of mine and it is always a hit with my guests. It's sort of a combo between an eggplant parmesan and a lasagne. It is easy to make and is great the next day. The key to keeping this light, is that you are going to bake the eggplant rather than frying it. This cuts a lot of calories, but you really lose no flavor whatsoever. Ingredients 1 large Eggplant. Look for firm and shiny skin. 4 Tbsp Olive Oil 6 cups of Salsa Pomodoro, see the recipe below, or 2 jars of Marinara. Try to pick a good store brand, if you don't make your own. 1 box of no-bake Lasagne sheets 2 packs of Daiya Mozzarella, or normal Mozzarella Go Veggie Parmesan Preheat your oven to 375F. Slice your eggplant into 1/4 inch pieces and arrange them on a foil lined baking sheet. Brush with olive oil on both sides and lightly salt and pepper the slices. Then into the oven for 10 minutes, turn the slices over and back in for an additional 10 minutes. Watch them, as you want them sof

Clearly a vegan hamburger seems like an oxymoron, and if it was made from beef of course that would be the case. Enter the Gardein Ultimate Beefless Burger. I have served this burger to die hard carnivores and they say it tastes just like a burger. I think it makes on heck of a good substitute and is easy to cook. It's juicy, meaty and has that wonderful umami burger punch. As I often grab this for a quick lunch, I use the microwave, however I have heard it's amazing on the grill or in a pan. Give it a go, and if they don't have it in your area,  just ask. Gardein is becoming commonplace, so they can certainly get it. You can find it in the frozen food section. Enjoy!

I've always thought that one of the nicest things about any sort of marsala variation, was the amazing mushrooms. Since I don't eat meat now, I wanted to replicate the dish without losing any flavor. I found that a meaty mushroom, such as a shitaki, works very well and it is really tasty. It really does have that wonderful marsala richness without the meat. I like to point out that if you are not avoiding dairy, then feel free to substitute dairy versions for any ingredient.  Ingredients 1lb Shitaki Mushrooms, sliced 4 tbsp Earth Balance 1 clove of Garlic minced 1/2 cup Marsala Wine Juice of 1/2 Lemon 1/2 cup chopped Green Onion Sea Salt and Black Pepper  1/2 cup non dairy creamer. I like the So Delicious brand Parmesan Cheese, I like the Go Veggie brand. Melt the butter in the sauté pan and add the garlic and gently sauté, then add the mushrooms and salt and pepper and cook until mushrooms are softened.  Add the green onion and the lemon, sauté until incorpor