These incredible Indian “Burritos” are from Aida Mollenkamp‘s brand spankin’ new cookbook, Keys to the Kitchen: The Essential Reference for Becoming a More Accomplished, Adventurous Cook. It’s been described as the “Joy of Cooking” for a new generation. After spending a few weeks with this book, I think that assessment is spot on.
Keys to the Kitchen gives you all the tools for success. In “Set-Up” Aida helps you make sure your pantry is stocked and your kitchen outfitted with the right stuff. Once you’ve got that down, she gets you comfortable in the “How-To” section, teaching helpful techniques and formulas. Then there’s “The Recipes” where with each one she offers a “takeaway” as well as a review of the basic techniques you learned in “How_To.” Finally in “The Riff,” she gives you the confidence to let go and be a more adventurous, creative cook .
When I first heard about Keys to the Kitchen I wasn’t sure how this incredible wealth of information could fit into one book, but the design is genius. It’s clearly laid out with Aida’s philosophy reassuringly straightforward and practical. I read it like a novel–cover to cover–and took inspiration from its pages.
For me this is one of those rare must-own books. It’s filled with brilliant recipes and ideas for seasoned cooks, but it’s an especially perfect purchase for someone just starting out or looking to take their skills to the next level. This will be my new gift book for college grads, newlyweds, and birthday boys and girls who want to become more accomplished, adventurous cooks.
There were so many recipes I wanted to make, but I kept flipping back to the page with the Indian “Burritos” – a combination of two of my favorite cuisines: Indian and Mexican. My instincts were right! The burritos were so good we made them twice in one weekend! Next up, Seared Scallops with Sweet-Spicy Chile Sauce and Balsamic Caramel Chicken with Roasted Eggplant.
We’re giving away a copy of Keys to the Kitchen! To enter, just answer the question:
What is your key to the kitchen? (WINNER ALREADY SELECTED!)
For me? It’s two things: a well-stocked pantry that makes weeknight cooking a no-brainer and keeping my Le Creuset stove-top at all times (that, I learned from Mom!)
Giveaway ends Friday, October 26 at 12 noon EST.
- 3 tbsp canola, grapeseed, or peanut oil
- One 1-in/2.5-cm pieces fresh ginger, peeled and grated
- 1 to 1½ tbsp curry powder
- 1 head cauliflower (about 1½ lb/680 g), florets cut into bite-sized pieces
- Kosher salt
- 1 yellow onion, finely chopped
- 4 garlic cloves, thinly sliced
- 1 serrano chile, halved and seeded
- 8 oz/225g red-skinned potatoes, cut into small dice
- 1 cup/240 ml low-sodium vegetable broth, chicken broth, or water
- 1 cup/100 g shelled fresh or frozen baby peas
- ½ cup / 20 g roughly chopped fresh cilantro
- 4 to 6 soft whole-wheat flatbreads (such as rota, lavash, or tortilla), warmed
- Plain whole milk yogurt, for garnish
- Chutney, for garnish
- Heat 2 tablespoons of the oil in a large frying pan over medium-high heat. When the oil shimmers, add the ginger, half of the curry powder, and all of the cauliflower. Season with salt and cook, stirring occasionally, until fragrant and the cauliflower is golden brown, 6 to 8 minutes. Remove to a plate with a slotted spoon.
- Wipe out the pan, return to the stove over medium heat, and add the remaining 1 tablespoon of oil. When it shimmers, add the onion, garlic, and chile, season with salt, and cook until softened, about 3 minutes. Stir in the remaining curry powder, and cook until fragrant. Add the cauliflower, potatoes, and broth, and bring to a boil.
- Decrease the heat to low, cover, and cook for 5 minutes. Remove the cover and stir through to coat all the cauliflower. Cover again and simmer until the potatoes are knife-tender, 12 to 15 minutes. Remove the cover, add the peas and cook until they are bright, about 3 minutes. Adjust the seasoning as desired, stir in the cilantro, and use to fill the burritos.
- To make the burrito, place the curry in the middle of the flatbreads. Top with yogurt and chutney, fold in sides, then roll up into a burrito shape, and serve.
My key is good planning, if you plan what you want to make for the week you can make sure you get all the ingredients at the supermarket.
Could you post the recipe for the mango salsa?
My key to the kitchen is making sure I plan ahead! I do not do well when I need to improvise, unfortunately.
The Indian Burritos with Curried Cauliflower is very eye appealing….my key to the kitchen is having a well stocked pantry, my cast iron skillets, and not being afraid to stretch my creativeness in the kitchen.. 🙂
My keys to the kitchen are keeping fresh veggies in the fridge and frozen fish/meat in a deep freeze downstairs.
Good knives and an appreciative husband. In fact, he’s so appreciative, he bought me the good knives with a gift certificate he received as a bonus at work!
My key to the kitchen is clean up as you go….and always keep the sink clear
A well stocked pantry, fresh produce and a good knife are must haves.
A good menu plan helps me tremendously! Keeping my pantry fully stocked as well as some essential freezer and refrigerator items are key when the menu plan falls short!
My key is a clean kitchen and a well stocked pantry. Great post Maggy. Love the addition of mango salsa. Yum!!
My key is to just begin with a recipe but to take lots of risks when experimenting!! Change things up and don’t be afraid!!
The key to the kitchen for me is preplanning.
The key to my kitchen is to cut up my veggies all at the same time
a pantry stocked with a few essentials is key. a good knife and a cutting board, too. AND TO KEEP IT SIMPLE.
Having family or friends around to eat my cooking. I also love trying out new recipes. And as many have said before me…a good knife.
Having a well stocked pantry with lots of spices and sauces is key to enabling me to make lots of different ethnic cuisines which is what my family likes.
We have some ‘go to’ recipes that are weekly staples and lots of good food that comes out when mood strikes or the weather changes.
The 2 things for me are eggs and pasta. I can make SO many dishes: breakfast, lunch, dinner, and dessert with these!
Hum…what’s my key…recipes that I learn from!
The keys to my kitchen are planning and keeping the refrigerator clear enough that I can actually see (and use) what I already have.
Enjoying the process of cooking and being grateful that I have the opportunity to cook for my family – both inspiring. And inspiration is key.
P.S. Thank you for the apple butter bars recipe – they are ever popular. yummmm.
The key to my kitchen is my love of good food. I am always planning meals and perusing the net looking for new ideas.
The key to my kitchen is always have pantry staples on hand.
to funny… I keep my Le Creuset on the stovetop at all times too! Fresh veggies are also another must have key ingredient in my kitchen
The key to my kitchen is menu planning, making a shopping list (and mostly sticking to it).
My Key is to plan ahead and have everything I need on hand. And having my sisters and/or daughters there. When someone else is cooking with me I feel a little more daring to try something new in a recipe!
Cooking something on Sunday that we can take for lunch during the week and planning out 3-4 nice meals, with the rest coming from our pantry/freezer.
my CSA share! I just joined this season after pondering it for years and I’m amazed at how it has transformed my cooking.
One of the keys for me is to have a well stocked pantry and refrigerator. With the basics on hand I can pull a meal together fairly quickly.
Love the flavor profile of this recipe. Yum.
My key is a meal plan that I post on the fridge for the upcoming so I know what I’m going to be making for dinner when I come home at night or what I have to prep in advance.
A glass of wine and time!
My key to the kitchen is clean as you go.
I totally agree with a well stocked pantry being THE key to a kitchen!
My keys to the kitchen are music to cook by, kids underfoot, and family recipes.
Cast iron skillet and a sharp knife.
A well-stocked pantry, sharp knives, good pans are all essential. But I take comfort in keeping 6-7 lb of bittersweet chocolate on hand as well as 8-10 lb of butter in my freezer. When I’m down to 2 or 3 lb of butter, the menfolk will approach and say, “We just wanted you to know that you really need to buy butter.”
My key to the kitchen is clean as you go.
Stocked freezer and pantry! I like to have what I need when I need it.
A clean and organized kitchen and my crockpot…couldnt live without my crockpot.
Menu planning is the key to my kitchen!
A menu planner for the week and a variety of recipes to keep everyone guessing!
The key to the kitchen for me is being organized. Unfortunately, that doesn’t always happen!
The keys to the kitchen have been for me: the freshest, highest quality ingredients I can find and afford, learning to chop properly with a chef’s knife, and a crisp Chardonnay to sip while I do it!
buying fresh, local ingredients!
My key to the kitchen is to read a lot of cookbooks and subscribe to a reliable, yet inspirational food magazine so that I am inspired to try new things– otherwise (especially since I have a grade-school-age child) I end up making the same things over and over again. Avoiding boredom and keeping cooking fun and challenging is my key.
I don’t have any great keys to the kitchen, but cleaning as you go really works for me. It makes the whole process less stressful and more enjoyable.
Olive oil and making a list
i make a list of what meals i am going to make for the week and then use it for my shopping list. it helps reduce the number of trips to the grocery store for last minute things. also – i try to make 2-3 dinners/lunches on sunday so that we can heat up throughout the week.
a husband that does the grocery shopping! 🙂
My keys to the kitchen are a non-stick pan and fresh fruits and vegetables!
I have my dutch oven on my stove top at all times as well!