Category Archives: Mains

Here are the big boys. The heavy hitters. Main courses to build a meal around. We specialize in strong flavors and quality ingredients and not overly complicated preparation. Check ’em out.

Recipe: Best Way Eggplant Parm

Posted on October 19, 2021 by Burnt My Fingers

Best Way Eggplant Parm uses a flour-and-egg wash when cooking the eggplant slices. This creates a barrier to keep the slices from absorbing excessive oil, plus it provides another layer of flavor that’s similar to breadcrumbs but without the grease. … Continue reading →

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Recipe: Best Way Pesto

Posted on August 26, 2021 by Burnt My Fingers

Best Way Pesto starts with a mortar and pestle, finishes in a food processor. This creates maximum flavor because the plant cells are broken down through pounding, then chopped into an even consistency which we found was not possible without … Continue reading →

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Recipe: Minita’s Toor Dal

Posted on August 17, 2021 by Burnt My Fingers

Minita Sanghvi is a Skidmore professor who’s running for office in my town. The long hours of campaigning have kept her from cooking for her six-year old son as often as she’d like, so when she made Minita’s toor dal for … Continue reading →

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Recipe: No-Lasagna Lasagna

Posted on August 10, 2021 by Burnt My Fingers

Recent excesses have driven us back into the clutches of the wily Dr. Ludwig. Fortunately, there are plenty of tasty dishes that follow the low-carb precepts of his Always Hungry diet. No-Lasagna Lasagna, in which eggplant slices take the place of … Continue reading →

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Recipe: Massaman Curry

Posted on June 9, 2021 by Burnt My Fingers

Massaman curry is very easy to make once you procure a can of the concentrated curry paste by Mesri. Personalize with your own ingredients, make it vegan if you wish, add protein or not, and kick up the heat of … Continue reading →

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Recipe: Chicken Long Rice

Posted on May 14, 2021 by Burnt My Fingers

Chicken Long Rice is like chicken noodle soup with a kick of ginger. It’s a luau staple and reputed to be a good hangover cure. Makes 2 main dish portions or 4 appetizer portions. Ingredients: 3 c chicken stock (should … Continue reading →

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Recipe: Lomi Lomi Salmon

Posted on May 11, 2021 by Burnt My Fingers

Lomi Lomi Salmon is a luau staple that deserves to be on a lot more mainland tables. It’s a light, refreshing mix of salmon and tomatoes with a hit of onion and salt and can be eaten as a main … Continue reading →

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Recipe: Fried Rice Mu Noi

Posted on April 8, 2021 by Burnt My Fingers

Fried rice has infinite variations, but a good place to start is this recipe modified from a Yelp tutorial featuring Mu Noi Brunch, a Laotian restaurant in Auburn, ME. Chef Sayvepen Sengsavang has an interesting way with sauces and I’ve … Continue reading →

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Recipe: Bombay Mahal Channa Masala (vegan chickpea stew)

Posted on March 4, 2021 by Burnt My Fingers

Bombay Mahal is the oldest Indian restaurant in Maine, founded in the 1990s, and the proprietors were kind enough to share their recipe and cooking techniques in a virtual Yelp class. It’s hard to find a more virtuous dish than … Continue reading →

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Recipe: Bakmi Goreng (Indonesian Stir-Fried Noodles)

Posted on February 2, 2021 by Burnt My Fingers

Bakmi Goreng is another Asian street food built on a sweet soy sauce base—in this case an Indonesian product called kecap manis. This recipe is easy, adaptable and flavorful but if you are in the New York Capital District I … Continue reading →

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