Speedy shrimp and more recipes we made this week.
I am lucky enough to live close to my parents, which means that I have the luxury of going over to their apartment with its bigger, better-equipped kitchen and sharing a meal with them. My mom is sort of obsessed with the most recent issue of BA, so I went over we made food editor Shilpa Uskokovic’s. We picked up lavash from a nearby Turkish restaurant to serve with them, which was the ideal vehicle for little constructed bites of lamb, onion salad, pickle, and yogurt sauce.
I did the knuckle thing. I’ve covered the pan, lowered the heat, and wrapped the lid in a towel diaper. But the fact remains—I’m entirely rubbish at cooking rice. So really, I had no business picking this recipe with its soaking, and baking, and precise water measuring. I think the pile of dewy skinned summer tomatoes on my counter lulled me into a false sense of confidence. I put the skillet in the oven. I took 10 very deep breaths. And wow! It worked. It was perfect.
Norge Siste Nytt, Norge Overskrifter
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