Serendib Kitchen

I don’t think I showed you the new Serendib Kitchen business cards! Look! They are v. pretty. 🙂 (And now I want to go to Sri Lanka again, sigh…)

Sunday dinner this week, both Kavi and I were busy with something, so it ended up being Anand and Kev doing the cooking, in a somewhat minimal way. Kevin apologizes for not taking photos of Anand pounding the pork with his new Thor’s hammer meat tenderizer. Apparently, it took a little persuading to keep Anand

Sunday’s ice cream was Anand’s choice — homemade chocolate with Nutella stirred in. Pretty good, though I used the chocolate ice cream recipe that came with the machine (just stirring cocoa into cold cream, essentially), and both Kev and I thought the end result was a little grainier than we would’ve liked. But it was

Planning to run a little Valentine’s / Galentine’s Day flash sale tomorrow (Thursday) of sweets, hand-roasted Sri Lankan curry powder, and Feast of Serendib cookbooks on sale ($30 for hardcover, $15 for paperbacks, $10 off, such a deal!) I am feeling a desire to immerse myself in sweetness. If you’d like to be tagged into

One reason I’m more of a recipe writer than a cook is that the experimenting is the most fun for me; this is what I was playing with on Thursday. I was curious whether I could do mas paan with a more decorative top than is typical. Answer — sort of kind of. (The first

I might have to start admitting that I’m a *little* bit of an actual cook. Production cooking for Friday’s Bite Nite. My kitchen was full of trays of curry buns, and I was quite pleased with how the little serving boats came out, with buns nestled in kale sambol. This variety: jackfruit & chickpea curry

Two Sri Lankan cuisine questions: a) I’m making seeni sambol buns and beef curry buns (mas paan) for the Bite Nite event on Friday. I’m thinking of using a food processor on the (already cooked) seeni sambol to chop it a bit, so the onions are a little less stringy in texture. Is that going

Lovely lunch with Lori at Forno Rosso. Mmmm…. (I like prosciutto, but ended up pulling it off, as I liked this pizza even better without. Buffalo mozzarella, sautéed mushrooms, roasted tomato. So good!)