My friend, Tara, had a few people over last night to her place for Indian cuisine. I jokingly say that Indian food for is 4 U and not 4 me (there is an Indian restaurant here called India 4 U, hence my little phrase), that is until last night! I ate the most delicious chicken and lamb dishes ever and washed it all down with gin and tonics (my favorite!!). I never put two and two together to realize I had India to thank for gin (the name Bombay did not clue me in!!). Tara is Irish and has lived all over the world. Her time in London made her a connoisseur of Indian food.
Now I'm going to have to try my hand at cooking Indian food for my family :)
Here is a bonus recipe for delicious mushroom caps that I brought as the appetizer last night:
A dozen or so mushrooms
block of cream cheese
1 T minced garlic
1 t black pepper
1 T oil
1 t paprika
1 t onion powder
Clean and dry the mushrooms. Snap off the stems and cut off the rough tips. Chop the stems up finely. Set aside the clean mushrooms. Heat the oil in a skillet and add garlic and chopped stems, mixing until all moisture is gone. Set aside and cool the mixture. Add the stems and garlic to softened cream cheese, adding in spices. Put the cream cheese mix into a ziploc bag and cut only a small corner piece off. Fill the mushroom caps with a generous amount of cream cheese. Bake for 20 minutes at 350 and serve immediately! They are amazing :)
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