Our Recipes
Every week in our newsletter, we share a “recipe” either from the Cress Menu, a Cooking Class, or just something that we hope you will enjoy, try, and most importantly, make your own. Sometimes, the recipe will be without measurements, rather only ingredients. Sometimes, we will try to include suggested amounts to accomplish the desired flavour profile. But we must be clear that those measurements aren't meant to be taken too seriously (except in the case of vinaigrettes, classical sauces, or desserts). Please feel free to drop us a line as we will enjoy reading your feedback should you decide to try them, so please do not hesitate to let me know. Click on the links on the right to view the recipes.
| HYDERABADI PEANUT CURRY | |||
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INGREDIENTS Dry unsalted peanuts Hot Chilies Onions Garlic Ginger Curry leaves Crushed Tomatoes Turmeric Mustard Seeds Cumin Coriander Sugar Salt PROCEDURE Similar to the Bengali Curry. |
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Hari's Recipes
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Appetizers
Grilled Fig and Butternut Squash Ravioli with truffled Gorgonzola "Mornay"
Mushroom and Goat Cheese Creme Brulee
Margaret's Jumbo Lump Crab Cake
"Samosa" Spring Rolls with Cilantro and Mint Yoghurt -
Soups
Tunisian Lentil Soup
Fall/Winter Greens Soup
Shellfish Chowder -
Sides and Condiments
Gruyere and Sweet Potato Gratin
Zaalouk (Stewed Aubergines and Tomatoes)
Ras El Hanout (a spice blend)
Mushroom and Thyme Grits -
Curries
Bengali Mustard Curry
Hyderabadi Peanut Curry
Goan Shrimp Curry
Eggplant Masala -
Other Mains
Lamb Moussaka
Poultry Bisteeya
Roasted Chicken with Beurre Blanc
Braised Leg of Lamb
Slow Roasted Jerk Pork
Seafood Mofongo with Coconut Habanero Rice
Vegetable and Black Bean Burgers
Shrimp 'n Grits
Penne a la Provencal
Goat Cheese and Roasted Vegetable Pudding -
Desserts
Banana-Pecan Croissant Pudding
Vanilla Bean Creme Brulee
