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There are several things that I like about cooking. One is that it’s an easy way to get compliments. Yes! Thank you, it is delicious! Please like me! Second: I feel like I’m being thrifty, even when I’m not. Third: I get to eat off the pretty ceramics that we recently acquired, which makes me feel adult and refined. (I used to eat off those weird commemorative plates you pick up for 25 cents at the thrift store, which I always suspected were rife with lead.)

But the cooking thing kicked into high gear recently when I became the very last person on earth to discover The Smitten Kitchen. Such good recipes! I’ve cooked maybe ten things from the site, and the real winners are the ones that require maybe 15 minutes of prep. work. She has this one Indian dish that is like magic. How can some cheap potatoes and old cumin turn out so good? Well, here it is, and here it is.

Indian Spiced Cauliflower and Potatoes
Gourmet, February 2004

1 (1 3/4-lb) head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
5 tablespoons vegetable oil
1/2 teaspoon cumin seeds
3/4 teaspoon salt
1 medium onion, finely chopped
2 garlic cloves, finely chopped
2 teaspoons minced fresh jalapeño, including seeds
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water

Accompaniment: lemon wedges

Put oven rack in upper third of oven and place a shallow baking pan on rack. Preheat oven to 475°F.

Toss cauliflower and potatoes together in a bowl with 3 tablespoons oil, cumin seeds, and 1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, about 20 minutes.

While vegetables are roasting, cook onion, garlic, jalapeño, and ginger in remaining 2 tablespoons oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 1/2 teaspoon salt and cook, stirring constantly, 2 minutes. Stir in water, scraping up any brown bits from bottom of skillet, then stir in roasted vegetables. Cook, covered, stirring occasionally, 5 minutes.

Makes 4 side-dish servings.

Right now I’m making granola for Christmas presents. I’m going to put them in little jars and wrap ribbon and twine around them and, knowing me, they’ll look really sorry, which will hopefully win some points.

Here is a recipe for A Dangerous Method, the movie I saw this week:

• Take broth of Wikipedia entry
• Julienne Keira Knightly’s chin and saute in Michael Fassbender’s teeny eyeglasses
• Sprinkle with famous quotes (“If only Americans knew, we are bringing them the plague!”)
• Stir in reduction of belt straps
• Remove any subtle character development
• Serve with Edwardian dresses, for appearances

 

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