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Best Cheesy Dishes In The World Recipes - Yahoo Recipe Search
Food52If there ever is a classic Indian recipe that defines 'dirt cheap', this would be it. The dish originated in the streets outside the textile mills, that were a mainstay of Mumbai's manufacturing base in the 1950's. 'Blue collar' Mill workers, who could not afford having their lunch sent to them fresh or return home to eat, frequented these vendors, who would whip up a vegetable dish with whatever vegetables they could get their hands on. The veggies were cooked and mashed up thoroughly in a heavy cast iron concave griddle and served up with rustic 'pao', a Portuguese bread that has since happily domiciled itself in India even after the Portuguese rule ended. Unlike the numerous selection of 'chaat' (palate teasing snacks, with a wonderfully complex taste & texture profile), The pao bhaji is a complete substantial meal. Not something that will send you into a hibernating state, nor will it be digested & gone within the hour, leaving behind revived hunger pangs. The curry is served with the bread, slit in the middle, toasted (nay, drowned) in salty melted butter on the same griddle & raw or pickled onions with a wedge of lime. Pao Bhaji has come a long way. These days, this street side fare is listed on the menu's of some of the well known Indian restaurants, the world over. The versatility of this dish can be likened to one of those cheesy TV ads advertising cars & homes even with a terrible credit rating. "Wilting head of cauliflower? NO problem, Geriatric looking carrots? Toss it in". The flip side, one can never really make it just for one or 2 individuals. Even when using one or two of each vegetable, (try describing the recipe with terms like 1/4 of a potato, 2 florets of cauliflower, 2 inch piece of carrot!!) It cooks up into a HUGE batch. and is sure to be a party fave and it makes for a great lunch offering the next day, even cold, straight out of the refrigerator! The closest in taste and texture to the rustic pao in the US is the Portuguese saloio roll. Another great alternative is to serve it with sourdough roll. Please do NOT pick up one of those Pav offerings found in Indian grocery stores.Food and WineThe best of both worlds, this simple recipe combines every kids’ two favorite dishes - cheesy noodles and tuna fish. Slideshow: More Casserole RecipesFood52When I moved to Brooklyn at 18, I was full of ambition and very, very short on cash. I quickly discovered my friendly neighborhood bodega—unlike anything that existed in the suburbs of Kansas City, MO, where I grew up. It’s where I learned that in New York, “coffee, regular” meant cream and two sugars, and it’s where I figured out that cream cheese and tomato on a toasted everything bagel is the best breakfast in the world. Always in search of the perfect roommate situation, I moved frequently, but I’ll never forget Ibrahim at the bodega near Sixth Avenue and West 4th Street, near my first Manhattan apartment. That bodega is long gone, but it’s impossible to think of my time in the West Village without remembering Ibrahim smiling at me every day from behind that counter. He’d always put extra turkey on my sandwich, and would even let me run a tab to hold me over until my next shift at the Village Underground. In the days and weeks following the terrorist attacks on September 11, 2001, when I didn’t really want to leave my block, that bodega is where I bought everything—toiletries, cleaning supplies, and all of my groceries. This cheesy casserole with tomatoes is inspired by my bodega days—every ingredient can be purchased at a bodega*—and except for the baking dish, it can all be prepared in one pot. For this recipe, you’ll shop the bodega’s dry and canned goods, grab a head of garlic if you can (and if not, garlic powder is fine), then head to the deli counter for some sliced onion and cheese (Boar’s Head Vermont Cheddar melts beautifully into a sauce). NOTE: If your bodega doesn’t have breadcrumbs, try day-old bread or a day-old roll from the deli counter and pulse it in a food processor. And if you can’t find diced tomatoes, try stewed tomatoes, or even a tomato sauce (it will just add a little extra flavor). If your bodega doesn’t have a deli counter, but you can find a block of cheddar cheese, you can use ¾-pound to a pound in this casserole. *While I no longer live in New York, I did FaceTime with a friend to confirm that all of these ingredients were available at his Hell’s Kitchen bodega.
