Vipin Atley
Allen
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Homely Meals
2014
- 2014 · Comedy · 3h
Homely Meals - Yahoo Recipe Search
YummlyHomely Apple Pie With Plain Flour, Almond Meal, Sugar, Lemon, Unsalted Butter, Cold Water, Apples, Sugar, Orange, Ground Cinnamon, Sultanas, Egg, Raw Sugar, Egg Yolks, Caster Sugar, Cornflour, Milk, Cream, Vanilla PodFood.comAll will be blown away with the home style flavours of this savory chicken pie. Add your favourite vegetables for a complete nutritious meal! For some reason it will not let me include the important step of 3 sheets of frozen short crust pastry in the ingredients, so I am adding a note here!Food and Wine"I would love to have your mom's cooking at my birthday," my partner, Rob, said to me last fall. He always loved certain dishes that she made, especially her beans and rice. My mother had passed away earlier that year, in June. This would be the first time cooking her recipes without her.I grew up in Cuba with my mom's cooking. Later, when we lived in the U.S., we would cook together whenever she visited from Florida. But neither of us wrote anything down. Nevertheless, I took the challenge on.There was a freshness in my mom's cooking. It was homely and not overly fussy. Her black beans are a perfect example. They begin by simply cooking dried black beans with onion, green pepper, and bay leaf in a pressure cooker, which makes quick work of dried beans, infusing them with flavor while turning them very tender and soft. She would then make sofrito: garlic, onions, and green pepper gently cooked for a long time in olive oil. She would add the sofrito to the beans, which enriched the cooking liquid and gave them a mellow flavor that didn't hit you over the head and really went well with everything else she served them with—the toasted rice, the sweet fried plantains, the boiled yuca, and the tender shredded beef of the ropa vieja. She served an achingly sweet caramel flan for dessert. And for me, all of these things together made the perfect meal.And so I did cook my mother's recipes for 30 people on Rob's birthday. I’ve made a career out of being a professional food photographer, and when I was making her recipes, there was a moment when I thought, Let me add the yellow and red peppers instead of the green, for color. But you know what? That's not the food that I remember. I started embracing the brown colors and tones and the earthy richness of each element. I wanted the beans to look and taste as they did when I grew up eating them. And so they did, and the meal was a huge success and a perfect tribute to her.I hope you enjoy this dish as much as I still do. A pressure cooker speeds everything up, but is not essential. If you use a regular heavy pot, soak the beans overnight, then simmer until nearly tender before adding the onion and pepper mixture.Food52This classic Emilian lasagne involves the staples of the region's cuisine: fresh egg pasta (plain or green pasta made with spinach, known as lasagne verdi), full-flavoured beef and pork ragu, bechamel sauce and the region's favourite cheese, Parmesan, layered in a casserole dish and baked. Slowly, and particularly after the Second World War, it became more common to see lasagne in regions all over the Italian peninsula, where regional touches were added, creating variations that have become specialties, strongly linked to those places. In the south, mozzarella or provola might replace or be added to the Parmesan. In Sicily and Naples, you'll find fresh ricotta substitutes the bechamel and the ragu might be plumped up with the addition of hard boiled eggs, meatballs, sausage, fried vegetables like eggplant, salumi or more cheese. In Liguria, the home of pesto, a vegetarian version has pesto replacing the ragu and sliced, boiled potatoes substituting the bechamel. Le Marche and Umbria have the unique vincisgrassi. Their hearty ragu of beef and pork usually includes an array of offal (chicken gibblets, crests or calf brains, for example) or even local truffles and the handmade pasta dough is often spiked with marsala. Lasagne is also known in some households as pasticcio, a charming name which also means “mess”. Whatever it's called and however it's made, lasagne is a dish made to satisfy and comfort. A homely but hearty dish, often made for family gatherings and special occasions like Christmas. To paraphrase Elizabeth David in Italian Food, all you can manage (and all you need) after a meal of lasagne is perhaps some salad and fruit. This classic way to prepare lasagne as is traditional in Emilia-Romagna involves preparing a loose bechamel sauce and a beef and pork ragu. Some add dabs of butter in between the layers as well. If you're really keen you can even make the pasta yourself (take a look here - http://food52.com/blog/8498-how-to-make-fresh-pasta). If you're time-strapped, leave that part out and go with pre-made, store-bought pasta. Whether you're using store-bought, homemade, dried or fresh pasta, it is usually best to cook the pasta in boiling, salted water before layering – it results in a better consistency. A handy tip – let the lasagne rest 10-15 after you take it out of the oven and before serving. During this time, the pasta will absorb some of the excess liquid from the ragu, which means cutting will be easier and the filling in portions will be more even.Food52For a very long time, this was the only way mom could make me eat any cauliflower (I hated it in everything else). It's a simple Indian recipe (aloo—potatoes, gobhi—cauliflower), part of a homely, everyday meal. It is in fact so humble that we take it for granted—when I called mom up to confirm the recipe, she asked me: "Are you sure this is the recipe you want? I have a new biryani recipe..." You can find all the ingredients easily at any Indian store. Like many Indian dishes, you can make it ahead of time—serve hot with chapatis.Food52This is a dish that my Tuscan husband's grandfather, who was from Puglia in southern Italy, would make for himself on days when he came home late from work. In fact, it works just as well as a late night supper for one as it does for an emergency quick lunch for a clan, just adjust quantities and go with what you have – if you don't have scamorza, you can use fresh mozzarella (be aware that it will release more liquid, so you may want to reduce the tomato to a thicker consistency) or provolone. But really, any good melting cheese could work well for this. I'd been searching for a name for it because in the family this dish doesn't really have a name, it was simply a homely quick meal that Nonno Mario used to whip up – but it turns out there is a name for this kind of melted cheesy goodness. In general it's known as *alla pizzaiola* (“in the manner of the pizza-maker” because of the use of the same ingredients as a classic pizza margherita), but I discovered many Italian families have a version of this – usually with mozzarella – in their repertoire and it can also be called “pizza pazza” (crazy pizza), “pizza alla povera” (poorman's pizza) or mozzarella in padella (simply, mozzarella, or whatever cheese you're using, in a pan). Some like to put a touch of heat in it, others sprinkle over dried oregano -- take this as an idea and make it yours to suit your taste.Homely Meals is a 2014 Indian Malayalam-language comedy drama film written by Vipin Atley and directed by Anoop Kannan (who previously directed Jawan of Vellimala), starring Vipin Atley, Rajesh Sharma, Neeraj Madhav, and Srinda Ashab. The film received positive reviews upon release.
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