There’s something beautiful about being in a kitchen with Jewels and Jill. It might have something to do with the fact that they are both so darn pleasant, or that Jewels has a habit of saying, “that’s beautiful” whenever she tastes something to her liking. It’s partially because of the mouth-watering aromas that pour from every pot, making you glad you ate before arriving so you stand a (small) chance of resisting the urge to devour everything in sight. Mostly it’s just watching two experienced chefs in their element, perfectly in sync as only sisters who have worked together for years could be.
It was no exception this past Saturday in the kitchen with Jewels and Jill as they prepared a special dinner for two clients and eighteen of their closest friends.
The clients' request: Indian cuisine.
As they are famous for doing, Jewels and Jill took the theme and planned a menu giving traditional dishes their own fresh, healthy twist.
Curtis Stone’s Lamb Curry
Yellow Curried Cauliflower
Papadums
Raita
Yellow Lentil Soup
Potato Samosas
Vegetable Birryani
Throughout a daylong swirl of preparations and cooking, the dishes evolved. A tomato chutney was scrapped as a dip and used as a flavor enhancer for a lentil dish..it was just the perfect balance. Jill substituted a tiny touch of cream for yogurt to smooth out the flavor of her Chicken Tikka Masala... they had yogart Raita. Jewels decided she would, in fact, add the veggies to the Lamb Curry....Curtis Stone's recipe used as an easy guide...(he is full of goodness) but she always works off the written word... toasting both the black and green cardamon pods to add depth.
At all times the girls stayed focused on how to get the best flavors with the healthiest possible preparation. You don’t always need that much butter...maybe just a little more spice!
End result...people who loved and felt loved...
~ S. McKaig
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