Recipes by MICHAEL NATKIN

United States Chef

	Potatoes with Crispy Curry Leaves – Recipe by MICHAEL NATKIN Potatoes with Crispy Curry LeavesHow is this for confusing? Curry powder is not made from curry leaves. Good Indian cooks tend to mix spices for individual dishes, although there are some mixtures that are fairly standardized, like garam masala. In the west, some truly awful, unbalanced spice mixtures go by the name of curry powder…	0 votes 575 views
	Black Rice Fritters with Turnips and Horseradish Cream – Recipe by MICHAEL NATKIN Black Rice Fritters with Roasted Turnips and Horseradish CreamAlthough black rice is an Asian ingredient, I think it reminded me in some oblique way of pumpernickel, which inspired me to deploy a favorite set of Eastern European flavors: caraway,…	1 vote 1085 views
	Strawberries and Cream Birthday Cake, Momofuku Milk Bar Style by MICHAEL NATKIN No, this isn’t a miniature cake. It is actually 6 inches in diameter, and, I don’t know, 6 inches tall and serves 8 pretty handily.I’m a pretty lousy pastry cook. I typically don’t have the patience or skills to create perfect geometric shapes, frost…	1 vote 452 views
	Sichuan Peppercorn Peanuts – A Snack That Wants A Beer by MICHAEL NATKIN Welcome to Herbivoracious! If this is your first visit, please start here.The idea for these came from a packaged Japanese snack that I find totally addictive. It is easy to make at home, and then you can adjust the ratio of heat, orange zest, salt, and the tongue-numbing zing of the Sichuan peppercorn to your own preference. These…	1 vote 452 views
	Harissa Potatoes – Recipe by MICHAEL NATKIN Potatoes with harissa, feta and dillThis was absolutely an improvisation; I’d been traveling and had very few vegetables in the house on my return, but found a few waxy potatoes lying around along with a hunk of feta and a package of dill that was still good. That got me to thinking of Middle Eastern flavors and 15 minutes later I was…	0 votes 575 views
	Caramelized Banana and Buttermilk Panna Cotta – Vegetarian Panna Cotta Recipe by MICHAEL NATKIN Caramelized Banana and Buttermilk Panna CottaPanna cotta is a classic Italian dessert, traditionally made from cream and milk set with gelatin, which isn’t vegetarian. The gelatin is what makes it different from flan (set with eggs) or pudding (set…	0 votes 678 views
	Red Winter Minestrone with Winter Greens Pesto by MICHAEL NATKIN Red Winter Minestrone with Winter Greens PestoThe thing I like most about this soup is the pesto made from the greens of the beets and turnips, along with the kale. Yep, I’m going tip-to-tail. Now stay with me for a minute here, because I know that sounds like it has the potential to be bitter and unpalatable and nothing like good…	0 votes 423 views
	Why You Need an Instant-Read Kitchen Thermometer by MICHAEL NATKIN An instant-read thermometer might seem like one of those kitchen gadgets you don’t really need. Most of us cook by the seat of our pants anyhow, right? Maybe it seems a little too “cheffy?” But I think you’ll find that if you get one, even a basic $12 model like I have pictured above, you’ll use it a lot, and it will increase your…	0 votes 474 views
	Savory Cardoon Flan – Recipe by MICHAEL NATKIN Savory Cardoon FlanCardoon: Looks like celery, tastes like artichoke.Oxbow Farm is one of my favorite local farms. They are at several of our Seattle area farmer’s markets, and have a great educational center out in Carnation that is fantastic for taking city kids on field trips to learn where their veggies come from. Last time we…	0 votes 361 views
	Onion Pakora – Recipe by MICHAEL NATKIN Onion PakoraPakora are a classic Indian snack food or appetizer, made by coating just about any vegetable (or sometimes fruit) with a chickpea flour batter and deep frying. They can be made from whole slices of vegetable or smaller pieces spooned together, and the batter can be thick or thin, crispy or puffy. I’ve seen pakora made…	0 votes 534 views