Cooked this version of Saag Paneer tonight. Some notes (mostly for myself): I blended the spinach in the Cuisinart instead of finely chopping it—seemed insane to do it with that much Spinach. I also did make my own cheese curds (or basically harder ricotta), but they didn’t hold up when I started to fry them in the oil, even after hanging it out to dry overnight and pressing them flat. They sort of melted into these little blobs, and I panicked, and got paneer from Kalustyan’s. Otherwise, I like that you don’t need to blanche the spinach, and I love the base of flavors you get from the pepper, garlic, and ginger. I added more cream to cut the flavor (but I also started just mixing to taste). Definitely would use again.
This Bengali salmon dish is delicious and surprisingly simple. Only two steps! We served it with simple white rice (plus butter), Chardonnay, and cumin stir-fried snap peas.
Made this excellent recipe from Saveur for salt-baked loup de mer. There is something so perfect about salt-baked white fish. And Saveur has a nice trick—whip the egg whites before mixing it with the salt.