KASHMIRI TIKKA MASALA–Dinner, September 5th

I am not including the 4th because it was at Tony Roma’s for their great but certainly not dietary ribs meal. I admit that they serve about the best rib’s meal that I have eaten so now I have an excuse to go because Di must have a reason to enter such a totally non-diet establishment. The reason is pretty flimsy; we get a few dollars off a meal if it is either hers or my birthday.

Last evening was another Indian meal with Street Kitchen; a different meal this time with different spices from a different region of India but very good just the same. We got the feeling in the market that the product was not selling well because the price had been knocked down on all the varieties so we bought one of each of the four (when you see a sale you must take advantage of it).

With this excellent packaged curry Diane severed some Jodhpur Yellow Dal which is also packaged but my favourite forms of Dal.

With Indian curry I find the best wine to serve is a nice cold white wine on the tart side so she opened a bottle of our own Swan Valley Houghton’s Chardonnay Verdelho; it was a perfect accompaniment: crisp and cold.

TORTELLINI ALLA PANNA

Our meal began with small pieces of toasted sour dough bread from a local baker spread with Di’s olive tapenade.

After all of the superb cooking that Diane did for the Virgo Bash it was appropriate that there be some left over ingredients and those ingredients were put to good use with tonight’s meal. We had some cream and kitchen stocks of hard cheese and butter for adding to the tortellini. There is a particularly good producer of tortellini made with various fillings that our local Italian provedore recommends higher than home-made and she is so right!

Our choice of beverage was an inexpensive yet totally satisfying bottle of Toscano red called DOGAJOLO from Carpinetto. It tastes like full-bodied Chianti and it is made in Tuscany of Sangiovese grapes but for some reason that remains hidden to me they cannot refer to themselves as Chianti.

BRAISED CHICKEN with CUBED FRIED POTATOES

Last evening, being a Diet Evening, we had a scrumptious but fairly easy meal except for the potatoes. The potatoes as anybody knows who has had to cube them is not hard just tiring. The Chicken is an old favourite around here which consists of a chicken thigh braised in light stock flavoured with: a crushed garlic clove and rosemary. In the same baking dish add batons of carrots, cauliflower sprigs and sliced capsicum.
My glass of water was particularly enticing!