Sunday, March 14, 2010

Bombay Sliders and my favorite salad

This meal is sort of disconnected but it happens to be two of my favorite dishes.  First, Bombay Sliders.  These were in Bon Appetit a few years back and since then I've been making them pretty regularly and have tweaked the recipe a bit.  The second is my favorite easy salad.  The ingredients are few, but specialty, so if you have a local source...try it out.

Bombay Sliders with Garlic Curry Sauce


1/2 cup plain yogurt - I use nonfat, whatever you have is fine.
1/2 cup mayo.  Ina Garten always says 'good' mayo and suggests Hellman's.  I have tried others and now I have to agree its the only way to go.
1 1/2 tablespoons ketchup
3 teaspoons curry powder (I use hot Madras curry)
1 garlic clove - minced.

Mix all the ingredients and let sit at room temperature while you cook the sliders.


2 lbs ground turkey (I use 1 lb of ground breast and 1 lb of ground thighs, whatever combo you like is fine)
6 tablespoons chopped cilantro
1/3 cup chopped scallions (white and green parts)
2 tablespoons peeled, minced fresh ginger
3/4 teaspoon chili powder
1 teaspoon salt

Combine all the above ingredients and form into slider size patties.  About 2 inches in diameter.  You can either broil or pan cook these.  Broiling is certainly easier.  Preheat your broiler and cook the sliders about 3-4 minutes per side, or until cooked through.  If you want to cook in a pan, heat 1 tablespoon of olive oil over medium high heat and cook the same amount of time.

Serve the sliders on mini-pita breads topped with the sauce.  Dinner rolls work if you don't have mini-pita breads.

My favorite salad

1 5 oz container mache
1/2 cup Marcona almonds
3 oz soft goat cheese
2 tablespoons champagne vinegar
1 teaspoon dijon mustard
1/2 teaspoon minced garlic
3/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup olive oil

Mache is a delicate lettuce grown in a rosette shape.  It has recently experienced a growth in the US, it has been popular in Europe for a long time.  It is a super delicate lettuce with tons of antioxidants and a nutty, mellow flavor.  Below is a link to a story about it on NPR. Marcona almonds are a roasted, salted almond from Spain.

NPR Article

For the vinaigrette, combine the vinegar, garlic, mustard, salt, and pepper in a bowl.  Whisk in olive oil.

For the salad, top the mache with crumbled goat cheese and the Marcona almonds, chopped roughly if you want.  Drizzle on enough vinaigrette to moisten the salad and toss.

NOTE:  Don't dress the salad until right before you are going to eat, the mache is so delicate it wilts if you let it sit for too long!

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