Cilantro Recipes

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French Roasted Rack of Lamb with Lemon Persillade Crust Recipe

Have I told you how much of a carnivore I was back when I lived in Paris? There wouldn't be a meal without meat or fish on my plate. One of my favorite dishes, and one that was a staple at my home as a child, was le carré d'agneau persillé, or persillade-crusted rack of lamb. We would have lamb at least twice a month and this was the preparation of choice.

What makes this dish so special is the slightly salted, green crust of persillade. The persillade crust is very versatile and can be used for eggplants, tomatoes or even roast cod. I love the flavor so much that after finishing off the lamb, I mop up whatever is left on my plate with a piece of baguette. A traditional persillade is made with flat-leaf parsley, but I fortify my version with cilantro. I think it gives the crust a little more punch. 

It's very easy to make. Try it; you'll love it!

French Roast Rack of Lamb Recipe with Picture


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Masoor Dal Khichdi (Indian Orange Lentil Rice) Recipe

Kitcheri is a very simple recipe that requires only a few ingredients from the pantry. It's a blend of coral-colored lentils, called masoor dal, with basmati rice and a few other typical Indian spices.

It's very nutritious for all the vegetarians in the house. The lentils provide a lot of protein. The key to a good kitcheri though is a flavorful raita, or yogurt sauce. Check back tomorrow for the recipe!


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Ginger and Cilantro Sweet Corn Salad Recipe

This recipe was inspired by Daddy's friend's wife, Anu Auntie. We had a scrumptious dinner at her home while we were visiting the East Coast last month. The dinner was so delicious, and in particular she prepared a ginger corn salad that was out of this world.  It was sweet, a bit spicy and had very complex Asian flavors. 

Corn is in season and it is very inexpensive right now at my local market. It's only a dollar for 4 ears. I thought it was a perfect opportunity to attempt to recreate this wonderful corn salad. I steamed and grilled the corn, cut ooff the kernels, and seasoned them with a lot of Asian flavors like ginger, soy sauce, cilantro and plum sauce. I hope you enjoy it as much as I did!


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