Hiya welcome to the Friday edition of This Is A Cook Letter,
I took yesterday off from social media, honestly what’s the point, Queen Adele released her new song Easy On Me and as expected it would (and probably continue) to break the internet. I’ve had it on repeat, even now as I type this letter out to you. If you can’t tell, I am a Daydreamer.
Today’s special edition contains a whopper of recipes that’s got something in for everyone and includes a vegetarian Thanksgiving menu.
First up, an easy one-pot lamb and couscous dish that topped with freshly chopped parsley and a good squirt of fresh lemon juice. This recipe gives you the basic bones and you can and should build off it, add dried fruit like figs, apricots, and even cherries or even nuts or seeds. I’ll even add a soft-boiled egg on occasion.
Next up is an exciting big samosa party at Serious Eats. I’ve written a detailed guide on how to make the pastry for this delicious Indian snack (it’s also made and served in many Southeast Asian countries and you will also see variations on it in Portugal (chamuças) and in some African countries like Ethiopia (sambusas)). I’ve got a recipe for the classic Punjabi samosas stuffed with peas and potatoes and the kheema samosa that is stuffed with a spiced mixture of ground lamb (beef and chicken will also work).
Photo by Andrew Janjigian for Serious Eats
If you’re looking for a samosa pastry shortcut, check out my short reel that shows how to skip the pastry and use store-bought spring roll wrappers or soft fresh tortillas. The articles also contain instructions on how to store the samosas in the freezer, so you can have a steady supply to tide over the cooler months to come.
A few months ago, Eating Well asked me to create a special alternative vegetarian Thanksgiving menu for their November issue. The issue is now out in print and available online. Recipes include; Cranberry Sauce with Chile and Yuzu, Wild Rice-Stuffed Acorn Squash, Potato and Leek Tart with Gochujang, Mixed Greens with Preserved Lemons and Feta, Chocolate Hazelnut Tart, Custard Apple Pie with Saffron and Cardamom
Now to answer some of your questions that I’ve received. First of all, thank you for taking the time to write.
What can you use in place of all-purpose flour if you need to avoid gluten? In many recipes, including cakes and cookies, I've found immense success with King Arthur Baking Company's gluten-free all-purpose flour. In general, King Arthur Baking Company's flours are my go-to.
How long should rice be washed? Till the water runs clear but there are a couple of things to keep in mind. Put the rice in a fine-mesh sieve and let cool tap water run through it, shake it gently but don't stick your hands in there and stir the rice. If the rice remains agitated, the friction between the grains will keep the runoff cloudy and you'll be rinsing those grains forever.
What’s my favorite chili crisp sauce/oil? Without a doubt and I’ve tried many brands, Lao Gan Ma’s Spicy Chili Crisp Oil remains my number 1.
Does Paddington like to swim? Like most labs he does seem to enjoy getting wet and we’ve taken him to the ocean once. I even got him one of those big blow up pools and with a little bit of coaxing it was easy to get him in. He hasn’t had a chance to swim in a pool and I hope that by next year, he gets the opportunity to.
Keep sending your questions my way and I’ll answer and share them here.
What I’m watching this weekend: Netflix’s The Chestnut Man, a new crime thriller looks promising and I’ve added it to my list. The killer appears to have a penchant for making toys out of chestnuts in the show’s trailer that I suspect will have something to do with the storyline. To be honest, it was definitely the chestnut toys that grabbed my attention. A new season of Grantchester is also back on PBS. In comparison to some of the other crime shows I’ve seen, I appreciate it’s lighter take on crime solving.
Next week, I’m headed to the East coast to visit my in-laws in Virginia and then I'll hop over to North Carolina to attend my friends’ wedding. This will be the first trip outside L.A. that I’ve taken in two years, I’ve never stayed in the same spot without a vacation this long. Expect a lot of farm photos over the next week.
🍞 Before I let you go, here's a question for you - what are you looking to bake this fall?
Previously on TIACL
