In the Kitchen with Mimi

Michelle WinterNolte is always cooking up a storm. Whether a party of 2 or 200, she puts her heart into each gathering she caters. This particular event was an intimate birthday dinner for a party of four. Michelle spoke with the hostess prior, determining the culinary direction and menu. Although she caters large events, she is most in her element where she can prep, cook and serve in a client’s home. She shops for the freshest produce and will bring any equipment needed to prepare the feast, but will often use the host’s pots, pans, plates and serving pieces. While cooking, she often shows the guests how to prepare some of the dishes, educating and involving the curious. Once dinner is served, she cleans dishes and appliances leaving the kitchen spotless. This evening’s menu was Indian cuisine featuring Punjabi saag, marinated salmon, kitchari rice, naan and chutney.


1 envelope yeast

1.5 cups warm water

3 cups flour

2 t salt

1 T olive oil

Mix yeast with 1.5 cups warm water. Let bubble, then add flour, salt and olive oil. Knead until soft, cover and let rise for two hours or overnight. Break off small pieces of dough and make a round flat shape, fry up on a cast iron skillet on medium heat with a small amount of cooking spray or olive oil until golden brown, adjusting heat as needed as not to burn the dough…Serve with Coconut Chutney!

Coconut Chutney

1 cup raw coconut

1/2 sliced onion

2 cloves garlic chopped

1 t fenugreek seed

1 t mustard seeds

1 t cumin seeds

2 pods cardamom

1 t turmeric powder

1 dried red chili

1/4 cup chopped cilantro

1 t salt

In a food processor, mix the onion, garlic, fenugreek seeds, mustard seeds, cumin seeds, cardamom, turmeric powder, dried red chili until smooth. Add coconut, cilantro, and salt, mix well, let sit to meld the spices. Stir before serving.