Tomato and Cashew Soubise
One of the great things about living in the city is we have access to some of the nation’s and world’s finest cuisine. Last year, Jason made reservations for our first Supper Club at Stephanie Izard’s new establishment, Girl and The Goat. Everything was perfect, from the food, to the service, and overall ambiance. We had tried several items off the menu longing for more. Having been back a few times it is as good as the first time we went. A few weeks ago while searching on Amazon I per-ordered Izard’s new book, Girl and The Kitchen and received it two months early! The book is packed with some great looking recipes, including one of my favorite’s from the restaurant, Chickpea Fritters (can’t wait to make them).
While we had the chance to sample her nine layer dip with goat sausage at our local food truck fest last night, I thought it would be perfect to try something from the book. With so many choices my eyes went to the recipe for the Tomato and Cashew Soubise. This recipe is a baked basmati rice dish that cooks in the juices of about 1 1/2lb. of thinly sliced onions, some diced tomato and cashews.
With the dish in the oven cooking low and slow, the house was filled with a great aroma. Jason grilled some chicken to go with this dish and it was perfect. Highly recommend you try this one.
