Got any leftover creamed spinach from the steakhouse or saag paneer from the Indian restaurant in the fridge? You can use them to make yourself a decadent breakfast. Baked eggs over creamed spinach is like an easy version of eggs Florentine.
Heres’s the recipe. Butter a small baking dish, spread a half a cup or so of creamed spinach in it, moisten with milk or cream and then crack two eggs over top. Bake in a 350 oven for ten or fifteen minutes until the eggs are the way you like them. Add
Photo by J.C. ReidIndika, the high-end Indian restaurant on Lower Westheimer, serves tandoori chicken, slow-cooked baby goat, grilled paneer and mulligatawny soup, along with kicked-up versions of crabmeat samosas, seared foie gras with onion masala and tandoori quail. But the dish almost every write-up of Indika mentions is the "goat brains masala." I've noticed, though, that a very few actually offered a first-person description of eating it.
The American diner's traditional aversion to orga
While writing this week's review of Sher-E-Punjab, we sampled the plain naan and the garlic naan, the dense, vegetable-stuffed paratha, and onion kulcha. Our hands-down favorite, and the best bread to get with the spicy goat vindaloo and fiery chili chicken at this little restaurant and sweet shop, is the fantastically crispy onion kulcha.
Kulcha is a Punjabi flatbread made with a high gluten flour and a fermented starter in a traditional tandoori oven. The bread is highly spiced and ru
Photos by Katharine Shilcutt​After last week's Battle Grilled Cheese, we received a gentle prod from one of our readers and favorite local food mavens, Dr. Ricky: "I think there need to be more creative choices for the food battles. Down to grilled cheese sandwiches?"It was with a heavy sigh and a heavy heart that we admitted to ourselves that Dr. Ricky was right. Food Fight has been taking a turn for the bland (if comforting) lately. We suddenly felt remiss and very disappointed in ourse
