Serendib Kitchen

This is fun — looking ahead to 11/23, I’m going to be live on WORT’s “A Public Affair” talk radio show (western Michigan) for an hour, talking about Feast. Will post more info when I have it!

Quick save-the-date that I’m going to host a free virtual spice-grinding demo / grind-a-long for Fiberworld on November 18, 5:30 CST. I’ll show you how to roast and grind spices for your own Sri Lankan curry powder blend, and answer any questions you might have for 45 minutes or so. Followed by an hour of

(with Bottle Gourd variation) Kiri bath (pronounced ‘buth’), rice cooked with coconut milk, is an essential part of Sinhalese culinary tradition in Sri Lanka. It’s a required element on New Year’s Day (celebrated in April on a lunar cycle), and often eaten on the first day of each month. Kiri bath is generally served with

Bottle gourds are one of the original immigrating foods, their seeds drifting across the ocean and making their way from Africa around the world to North America, South America, and Asia, over 10,000 years ago. Amazing! Because bottle gourd (Lagenaria siceraria) is also called calabash, they’re sometimes confused with the hard, hollow fruits of the

I wanted dessert last night, something fruity, but not too rich. I sliced a slightly underripe pear and a few similarly underripe figs, then sautéed them for a few minutes in butter. Added a drizzle of bourbon maple syrup, and it was done. Moderately healthy, for a dessert, since it’s mostly fruit, and delicious. A

Chicken thighs rubbed with oil, salt, and roasted Sri Lankan curry powder, grilled on the stovetop grill pan, then added to a warm baguette slathered with butter, along with my pickled cucumber and carrot, for a Vietnamese banh mi-style sandwich. Delicious, though I think it’d be even better with some avocado slices. Next time. Pickled

Woot — Montreal coverage for Feast! This is our first international coverage aside from the actual Sri Lankan coverage, so lovely to see. Canada peeps, look! https://montrealgazette.com/…/six-oclock-solution-beet… Although I have to note, someone wrote a subhead that says: “If you can’t find curry leaves, you can substitute them with lime zest and basil leaves in

(45 minutes, serves 4 as entree, 8 as a side) Green tomatoes are a lovely end-of-summer curry on their own, beautifully tangy, but add some lentils and you have a complete and nutritious meal. It’s perfect with a little rice or bread, or just on its own. In Sri Lanka, earthy red lentils (masoor dal)