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Recipes I've Shared:
A recipe adapted from our former mediterranian restaurant, Shundeze, in Philadelphia.
Kedgeree is a British-Indian colonial meal that has been adapted as a first-run show of color from leftover salmon. This is a take on a recipe from the September or August 2011 issue of Fine Cooking. I prepared it quite differently and gave myself 6 servings instead of four for the recipe, and it drops to just about 331 power-packed calories from 650! I love the protein and fiber count! I think it has a mild Indian flavor, but like so many Indian dishes can be heated up easily--especially if you stir in an unground Indian spice mix and roast in the oiled pan before you begin your saute.
Adapted from Cook's Illustrated September/October 2011. The baking technique is a standout. Also, I used less oil and vinegar, and used water instead of chicken brother. I also omitted a minced shallot, but you could easily add the onion flavor of your choice.