Indian Dinner

We happen to love Indian food, and while we can’t make it as well as some of the better Indian restaurants around town, we do manage to make up a pretty good dinner. We’ll be honest, it is always missing a certain something, possibly not quite getting the cooking style right, or missing some ingredient(s) that give a certain depth of flavor. Try our recipes and you’ll see for yourself. They are really good, but I’m sure true Indian cooks might be a bit disappointed.

And if you know how to make them better, feel free to let us know.

So for dinner, we propose:

Okay, that last item doesn’t sound too Indian, but who cares? But we can tell you that each of these is made by scratchin’ it.

Q: So how was it? A: Really good. The pudding was much better than we were expecting, and the only downside was that the naan wasn’t quite thin enough.


Q: Timeline? A: Started the rice around 2:30, since it had to soak and dry. Once the rice was soaking, quickly whipped up the pudding and transferred to small bowls to cool in the fridge, and took out the Naan to start warming. Once the mushrooms go in the Khumbi Mattar, it’s time to start heating the griddle for naan, and start cooking the rice. Fifteen minutes later, it’s dinner time.


Q: Anything different next time? A: Other than making  the naan a bit thinner, no changes. This is one of our favorite Indian dinners, so we make it moderately often.




Frittatas make quick easy dinners, especially when you can’t think of anything else. The best thing is that frittatas are so flexible in terms of ingredients that you can almost always put one together. With that in mind, take the following more as a starting point for your own frittata. Don’t like squash? Use sweet potatoes, instead. Out of mushrooms? Toss in a bit of broccoli. No cream? Use milk, or even omit. Like it  hot and spicy? Add a jalapeño. Basically, put in what you have and what you like.

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Pear, Walnut, and Gorgonzola Salad

This salad is quick and easy to put together and yet it tastes like something you’d get in a nice upscale restaurant. The pear seems to cut a bit of the salty taste of the Gorgonzola, and the walnuts add a nice crunchy texture. Topped with a raspberry-poppy seed dressing, well, let’s say this one is a keeper.

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Worth the trouble?

Peanut Butter Cheesecake

As I mentioned yesterday, we found that Cup Cafe has one of the best desserts on the planet: Peanut Butter Cheesecake. For about a year we had wanted to figure out how to make it, but just didn’t know how the cafe staff could make it as light and creamy as it is.

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Upcoming Dinner

The completed dinner
A nice light dinner. Frittata for a main, pear, walnut, and Gorgonzola salad with raspberry poppy seed dressing, and fresh homemade bread. All scratched.

We’re planning our next scratched dinner and it’ll be a good one. Right now, we’re thinking that Sunday’s dinner will look something like this:

Since we’ll be baking bread on Sunday morning (we bake once a week; eventually we’ll put the bread instructions up, but they’re rather long) and plan on a more elaborate dessert, we decided to go with a lighter, easier main. A frittata fits the bill. Easy to put together with whatever you have on hand, they are a perfect for meals where another dish will take center stage. In this case, it’ll be the peanut butter cheese cake, front and center.

We have wanted to make a peanut butter cheesecake ever since we had a slice at Cup Cafe. Super rich from the peanut butter/cream cheese mousse topped with a bittersweet chocolate ganache, yet light enough that you don’t feel overly full afterwards, it is a nearly perfect dessert. Unfortunately, we didn’t have a recipe until now, thanks to Dorie Greenspan. She has some of the best-looking deserts around, and her cookbooks are written in a style that makes you think, “I could make that!” We highly recommend that you check out a copy of any her books from your local library, or check out her website.

So make sure you watch over the next week, and together we’ll be scratchin’ up another great Sunday dinner

Q: How did it turn out? A: It was a good choice for dinner. We knew we’d be baking that day (3 loaves of bread and homemade granola) so we went with something simple and light. Since we were making bread anyway, that would be included, and the great thing about making a frittata is you can use pretty much anything you have available and it takes all of 30 minutes to put together. Then all we needed was a salad, so we thought we’d go with something that sounded upscale.


Q: Anything you’d do differently? A: For the two of us, we’d probably cut the peanut butter cheesecake recipe in half. Also, on the frittata we used Havarti cheese with dill (we had it on hand); it would have been better with a sharp cheddar.


Q: Timeline? A: We knew the cheesecake would take a while so we started that Saturday evening and applied the ganache Sunday morning. With the bread, we bake once a week anyway, and for that we make the dough one day, and bake the next. We started the salad and frittata about 45 minutes before dinner time.


Popovers stuffed with ice cream and drizzled with chocolate
Popovers with ice cream and choclate sauce
Popovers make a perfect dessert with just a bit of ice cream and chocolate sauce.

These seem quite fancy, yet they are one of the fastest and simplest desserts. And even with a little ice cream and chocolate sauce, they are still light enough that you can eat several without feeling overwhelmed. Even though they are fast, popovers can be a bit finicky; we’ll have a few tips as we go along, but the first couple of times you make them, they might not pop.

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Balsamic Vinaigrette Dressing

Vinaigrette dressings are really simple to put together. Just remember this: 1 part vinegar, 2 parts oil; you can’t go wrong. Continue reading “Balsamic Vinaigrette Dressing”

Worth the trouble?