Tortillitas With Shrimp

Now I know why I resisted Twitter for so long – I'm totally addicted! On the plus side, I've been following Mark Bittman and he's been sending out some gems. Today it was Tortallitas with shrimp.

Like all great comfort food, it's uncomplicated and totally satisfying. We added shrimp, cilantro and green onion and had avocado with a squeeze of lime on the side. There's a video after the link if you want to see how it's made in more detail.

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Lamb with Mache and Mint

Before we opened the Amarone, we had a boneless lamb shoulder with mache salad and a chickpea puree. Full recipe here.

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Curried Chickpea Salad

I had a craving for Bombay Salad... a great dish from the long defunct Riverside Café at Queen and Broadview. This was one of my all-time favorite restaurants, right up there with the also defunct Yuki.  Riverside had an amazing variety of mussles on the menu, at-least twenty, and I was steadily working my way through the list when the chef left. Sadly, it was all down hill until they closed their doors.

This recipe was close, so I modified it slightly based on what I remember. The original was served in a crispy papadam bowl. I've never seen that at the market but someone must sell them. I omitted the tomato, added golden raisins, and replaced the grapes with green apple.

It looks kinda beige and bland in the picture, but the mix of sweet, sour, tart, crunchy and squishy make it a real mouth extravaganza. Oh, and it tastes good.

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Shrimp and Chorizo with Chickpea Purée

Here's another recipe for Jill Norman's Winter Food. This isn't a 15-minute meal, but it isn't complicated either.

On the bottom there is a chickpea and spinach puree. Over that, chorizo, and then topped with pan seared shrimp.

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