Day: October 5, 2019

Oktoberfest in Morges

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We went for a beer at Linpasse, who were offering a free beer if you made the effort of dressing up appropriately. Katy and Jennifer went all out, and were amply rewarded.

It was a night to remember, if only because of the lecherous old man who regaled us with stories of hand jobs on a Whitby beach when he was playing for the 2nd string Swiss football team in the mid-60s (I will never see béchamel or ties in the same light ever again). Then there was the reason why women cheat on their spouses (because they’re not being given enough foreplay, with many tangents on his many girlfriends and their preferences for knees, toes, asses, etc), how he was a doctor and knew a lot about female pleasure, and that Isis is evil because women should be screaming in pleasure and not pain. It was quite surreal.

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Roasted aloo gobi (potato and cauliflower)

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2 medium red potatoes, cut into 2″-long sticks
1 medium head of cauliflower, cut into small florets
5 tbsp extra-virgin olive oil, divided
1 tsp cumin seeds
1/2 tsp ground turmeric
1 small onion, finely chopped
1 tbsp thinly sliced ginger
Pinch of asafetida (optional, but really great)
Pinch of red chili powder
1 tsp (or more) kosher salt
1 tbsp (or more) fresh lime juice
chopped fresh coriander leaves with tender stems

Preheat oven to 200C/400F. Line a rimmed baking sheet with foil. Toss potatoes and cauliflower with 3 tbsp oil on prepared sheet. Spread in an even layer and roast, tossing once halfway through, until cauliflower and potatoes are browned and slightly crisped, about 30 minutes. Let cool.

Heat remaining oil in a large skillet over medium-high until it begins to shimmer. Add cumin and cook, stirring frequently, until they turn a medium shade of brown, about 1 minute. Reduce heat to medium and swirl in turmeric. Add onion and cook, stirring frequently, until translucent, 4–6 minutes. Add ginger, asafetida (if using), and chili powder and cook, stirring, until heated through and well combined, about 1 minute longer.

Stir in roasted potatoes and cauliflower, including any charred bits from the foil, and gently mix (don’t overmix, or the cauliflower will fall apart). Add salt and cook, tossing occasionally, until potatoes and cauliflower are tender (but not soggy!), 5–6 minutes. Remove from heat and add lime juice. Taste and add more lime juice or salt, if needed.

Transfer potatoes and cauliflower to a platter. Top with coriander.

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