SmitaServesYouRight

Gone Fishin'

2008-08-29T06:38:00.000-04:00

As most of you know, I will be moving soon. I'm travelling light. I am excited! and scared! and a little sad... There are things about my life in Rochester that I will let go of with great reluctance. I wish I could capture this sense of peace and equilibrium, put it into a bottle and keep it by my side!

Coupled with this reluctance, like George Sheehan said, there is also "the desire to secure the self yet to be." One of these days, I will wrap things up nicely with this blog but in the meantime, many thanks for your wishes, for your generous affection and most of all, for your love.

Hugs,

Smeeter

The Chocolate Review

2008-08-18T00:25:00.002-04:00

Picture: The Chokilait maestro in Melbourne

Heres a round-up of my favorite chocolate destinations! I certainly do not lack for distractions... The Chambourcin truffles we made at the New York Culinary Center were quite yum. And then I stumbled upon Vosges Chocolate Bars at Parkleigh. As if living within walking distance of Stever's is not enough temptation! I've held myself back with excruciating restraint. Happily, I surrended to temptation at Phillips European and Goodness Cakes on University Ave. And who can resist the miniature Opera Torte at the Little Bakery. Sigh.

What better way to sweat off those pounds than to sign up for a Chocaholics Historical Walking tour!! Suzie Wharton leads tours in Melbourne and shows off the city's gorgeous arcades. We paused for sustenance at 4 specialty chocolatiers in 2 hours. I thought I'd died and gone to heaven.

We started in Royal Arcade, at Haigh's Chocolates. Much ooh-ing and aah-ing over Haigh's creations. We trotted out to Deva, a specialty gift store. They had the most exquisite designs I've ever seen on handmade chocolates. Deva was a hard act to follow but Chokolait held its own. Tucked away in one of the rare calm nooks in the middle of Melbourne's shopping epicentre, Chokolait is where one goes to revive one's spirits. Their iced dark chocolate drink was perfection. With a spring in our step, we walked to Koko Black's. Really, we should refer to this as the Koko Black's chocolate temple. Their menu reads like a wish list and I could happily stand by their store all day, nose pressed to the glass, watching their chocolatiers work their magic. But I digress. We sampled their classic Belgian truffle. My worldly cares slipped away. I progressed into a higher state of consiousness.

Last, but not the least, my fondest chocolate memory is Soma in Toronto. We strolled into the shop plus kitchen one rainy summer afternoon. The Mayan Hot Chocolate piqued our interest... a combination of chocolate and Australian ginger, Madagascar Vanilla, orange peel, chili and SOMA spices! It was rich and sumptous, majestic and completely entrancing. It exceeded our wildest expectations. 'twas the high point of an incredibly good year ;-)

Bills

2008-08-13T10:26:00.004-04:00

As most of you know by now, I have excellent taste in food and men. (What? I never said I was modest!) The happy intersection of these two, led me to bills in Sydney!

I went to the original location in Darlinghurst for brunch on a Friday morning. The legendary communal table was gone but the the place was bustling. The restaurant is housed in an unassuming grey building, a block away from busy Victoria St. The wait staff, dressed in black, are a blur. Honestly, their movements are choreographed, those embodiments of efficiency.

So I put myself in their hands, ordered a cappucino and bill's famous corn fritters. Allow me to explain. Many items enjoy star status on the breakfast menu. For example, the eggs routinely get rave reviews! The ricotta hotcakes and corn fritters please the most exacting palates. bills is known for not just good food prepared with fresh, flavorful ingredients but CONSISTENT good food. The latter, as we know, is much harder!

The restaurant is great for people watching. One table was in the middle of what looked like a business meeting, complete with macbook and coffee, over breakfast. In a nook, two women dove into fruit and coffee, looking like they had stepped off the covers of a magazine. Quite likely they had!

My favorite thing to do is to watch people interact with food in the context of their relationship! Take for example, the folks seated on either side of me. Two couples to be precise. The couple to my right looked like newly-weds, in the early stages of developing their couple-equation. Still aglow with marital bliss. He had the eggs and she had the corn fritters. Their glances shy and happy. The couple to the left of me were well-ensconced in togetherness. The music between them was a familiar, oft-played tune, one that lingered and seemed to always play in the background. They spoke little, seemed comfortable in their own skin and with each other. He had the eggs and she had pancakes.

At the end of their respective meals, they looked into each others eyes. The food, the ambience effortlessly fell away, highlighting the simple emotion underlying their enjoyment of life. Love! Truly, theres a simplicity to bill's that somehow enhances the whole experience of eating, and indeed, being!!

Corn fritter image credit: Dimsum Dolly

Bill Granger's Corn Fritter:
(recipes from Bill Granger's Bill's Food
1 cup plain (all-purpose) flour
1 tsp baking powder
1/4 tsp salt
1/4 tsp paprika
1 tbsp sugar
2 eggs
1/2 cup milk
2 cups fresh corn kernels, cut from the cob
1/2 cup sliced spring onions
1/4 cup chopped coriander and parsley
4 tbsp vegetable oil

Sift flour, baking powder, salt and paprika into a large bowl, stir in sugar and make a well in the centre. In a separate bowl, combine eggs and milk. Gradually add the egg mixture to the dry ingredients and whisk until you have a smooth, lump-free batter. The batter will be quite stiff.

Place corn, spring onions and herbs in a mixing bowl and add just enough batter to lightly bind them (about 3/4 cup). Heat 2 tablespoons vegetable oil in a non-stick fying pan on medium heat, then drop in 2 tablespoons of batter per fritter and cook 4 fritters at a time, Cook for 2 minutes, or until the underside of each fritter is golden. Turn over and cook fritters on the other side. Transfer to a plate and keep warm while cooking the remaining batter.

Corn fritters on the web:
Corn fritters
Corn fritters
All about Bill

Passionfruit parfait

2008-08-10T18:02:00.003-04:00

Isn't it amazing how one always picks the hottest, summer days in July to move? Between packing, labelling and cleaning, staying cool was a challenge. The fridge needed emptying anyways and so heres a dessert for the occasion!

Heres what I did:
Original recipe: Gale Gand's Passionfruit Parfait featured on Ming Tsai's website
- Mixed together 2 eggs, 3/4 cup heavy cream, 1/4 cup milk, 1/2 cup passionfruit puree, 1/4 cup sugar (or to taste).
- Cooked the mixture over water, whisking continuously till it thickened.
- Chucked it all into the freezer for 4-6 hours. I stirred every hour to break up crystals.

The verdict:
Delicious! Tart, sweet and creamy, it adds a whole new dimension to my passionfruit sorbet experience. If I'd taken the time to whip the cream, I might have achieved a creamier texture. Cut corners not-withstanding, the parfait was really quite refreshing.

War of the whole grain breads

2008-08-07T17:32:00.003-04:00

Life, in general, sorely tries my patience! My desire for instant gratification constantly butts heads with my destiny's penchant to unfold gradually. Underneath my practised veneer of patience, lies a fidgety creature! Nevertheless, I will set aside my innate impatience when it comes to baking bread. There is something (dare I say it) almost spiritual about coaxing flavor from wheat. Feeling like a mere bystander watching dough rise, while the pre-scripted chemistry of yeast and wheat and temperature and humidity and the universe take over.

Heres what I did:
1. Made the multigrain bread from Peter Reinhardt's "The Bread Bakers Apprentice" I read every sentence in the first chapter and then read the recipe about four times. Chock full of details.
2. Made the multi grain struan from Floyd's post at The Fresh Loaf

The Verdict
The struan used whole wheat flour and about 5 minutes of vigorous kneading, while the multigrain bread extraordinaire (MBE) called for bread flour and 12 minutes of kneading. Ouch. I confess that the MBE was harder to work with, but the resultant texture was incredible. Golden crust and hearty crumb. The struan had more interesting ingredients in it and was an easier dough to work with. I added quinoa, millet and brown rice. However, unlike Floyd's version, mine did not rise as much. I am sure I will have to give this a couple tries before I figure out exactly whats going on! Used the breads for toast as well as sandwiches. It works with honey, butter, hummus and mild cheese. All in all, I am very satisfied with both recipes and if I HAD to pick one, it would be the MBE. However, clearly, I need to practice :-) Wish my hapless victims luck!

PS. Top 2 pictures: MBE, Bottom 1: Struan. It has occurred to me that I could just clear the table and take pictures. For now, please forgive the background clutter. I was too fixated on the bread (read 'too lazy to clean up or even crop'!)

Nibby Buckwheat Cookies

2008-08-01T16:44:00.001-04:00

My sweeth tooth has been clamoring for some attention... so I made Nibby Buckwheat Cookies! This time, we discovered the happpy marriage of buchwheat, butter and cocoa nibs, recipe from 101cookbooks.com, originally featured in Alice Medrich's Pure Dessert

Heres what I did:
Halved the recipe. Subbed whole wheat pastry flour for allpurpose flour and followed the recipe to the letter. Refrigerated the dough for 8 hours. Stuck it in the freezer between rolling and re-rolling. One needs to keep a close eye while baking the cookies. Since they are small, they tend to brown easily.

The verdict:
Like the walnut sticks, these cookies are perfect - rich, buttery and always satisfying. Buckwheat is a suprising ingredient in a butter cookie and works remarkably well. The nibs add crunch and the texture of the cookie is perfect.

Recipe Links:
Nibby buckwheat cookies on 101cookbooks.com and Orangette.

Whole grain potato bread

2008-07-25T11:31:00.004-04:00

Potatoes are one the vegetables that get step-motherly treatment from me. Sheesh. A vegetarian who doesn't like vegetables!

Anyhoo, the bread was a resounding success, (I think) primarily due to the addition of buttermilk and potato, resulting in a tender, fluffy crumb. I was generous with garlic but held off on the rosemary. I like to 'accessorize' my breads with all kinds of cheeses, pesto and spreads but I also like to start with a plain canvas :-)

Heres what I did:
Original recipe from Whole Grain Breads by Peter Reinhart
A version from The Bread Bakers Apprentice is reproduced here

For the biga:
1/2 cup whole wheat bread flour
1/8 teaspoon instant yeast
1/3 cup water at room temperature

For the bread:
All of the Biga
1.5 cups whole wheat high-gluten or bread flour
3/4 teaspoons salt
1/4 teaspoon black pepper, coarsely ground (optional)
3/4 teaspoons Instant yeast
2 medim potatoes, mashed
1 tablespoon olive oil
1/2 cup buttermilk
2 tablespoons coarsely chopped roasted garlic
Olive oil for brushing on top

- Made biga by mixing all ingredients together. Fermented at room temp until double in size. Degas and stored in fridge overnight.
- Next day, unchilled biga till its at room temp.
- Break biga into 10-12 pieces.
- Nuked pototoes in microwave till mushy. Cooled and added all the ingredients.
- Kneaded for 10 minutes. Got a drink!
- Put the dough into an oiled bowl and let it rise for 2 hours, until double in size.
- Shaped it into a loaf and a boule. Misted the dough and covered with plastic wrap.
- Let it rise 1-2 hours till doubled in size.
- Preheat oven to 400 degrees F. Brushed top of loaves with olive oil and scored the tops.
- Baked for 40 minutes, rotating pans half way through.
- Cool for about an hour before serving.

The verdict:
This bread marks the tender-est crumb I have achieved in a hearty whole grain bread. I suspect, its the combination of buttermilk, potato and warm weather that contributed. My favorite bread so far.

The Rochester Review

2008-07-21T19:29:00.009-04:00

View Larger Map

My favorite restaurants in Rochester are Lento and Rooney's. But I LOVE Dogtown Hots just as much! Click on the blue balloons in the map above for more!

Alladin's: Best Value for Money on a Hot, Summer Day
Visions of crisp, leafy greens dance enticingly... Perhaps a little creamy dressing on the side... And so, I find myself sitting under a canopy at Alladin's often. I've tried their falafel, baba ganouj and hummus pitas and have come away staggering at the ginormous portions. They serve bean sprouts with their greens (yum!) The tzatziki is always tangy. All in all, fresh, flavorful food thats excellent value for money. Voice of experience: The food is just as good at their Monroe Ave location as at the Schoen Place location.

John's Tex Mex: Best Tofu Quesadillas!
Stumbled upon John's Tex Mex Eatery on South Ave. To my great delight, this bright little place was just thing I was looking for on both fronts, flavor and budget. In addition, the interior is a bright orangey-red, undeniably cheerful. The service is quick and friendly. The food is not terribly authentic (like I would know!) but is quite delicious all the same. Their guacamole is quite unusual - I can't quite put my finger on the spice mix in it.

Aside from the food, John's is in the Southwedge and I'm all for revitalizing the Southwedge. John's, owned and run by an outrageously young entrepreneur, is part of the 'Southwedge renaissance'. Show your support!

And the award for Chick Appeal goes to: Simply Crepes
I've taken many of my guests to Simply Crepes at Pittsford landing, which (I think) is cute even when the weather is terrible. I've stepped out of the drizzle / slush /heat and into this bustling little restaurant. Simply Crepes has personality, lots of it. Classy and casual, it has this bright, friendly feel to it. Sure, some people will find it pretentious / yuppie. Pshaw, I say! Its the kind of place that will make anything special - you can go there with co-workers/ family/ friends/ a date and the ambience will be just right.

Anyhoo, the food is routinely fabulous. Tried the Oatmeal Creme Brulee one time. It was perfection... warm comforting oatmeal topped by luxurious cream and a wafer-thin layer of caramelized sugar. Loved the Goat Cheese Arugula crepe, Ditto for the Fresh Fruit Crepe with buckwheat flour and of course, the Chocolate Mousse Crepe. Lusty sigh.

Strictly Mediocre but Good Date Places:
'Twas dusk on a Fall evening, mercury floated in the 60s. I stepped into the warm interior of Café Cibon, and the last traces of my frantic day disappeared. Café Cibon is a charming little place, and lives up to its reputation as a "European style bistro". The pace is anything but rushed.

I'm willing to wager that the food here is consistently above-average. (clears throat apologetically) Not outstanding. I know I'm being excessively picky but I'm just sayin'. Its a slightly pricey place that features reasonably good food. To be fair, Café Cibon would be a good choice for a first or second date. Conversation will flow easily. Sit back and enjoy how the candlelight flickers on her beautiful skin / makes his eyes sparkle. The world will be tinged with a mellow glow. If you discover that s/he is a discerning foodie, grin self-deprecatingly. You've been busted!

Not to be a snob, but I would add the following in this category. Lola Bistro, , Edibles and 2 Vine fall into this category.

Best Place to get a Beer:
The Old Toad, The Tap and Mallet

Otsu

2008-07-18T07:36:00.001-04:00

Sunblock and sangria are my saviors when the summer sun hits its zenith. Other than sorbets and chilled slices of watermelon, very little seems to tempt the palate. Otsu to the rescue!

Heres what I did:
Original recipe featured in Heidi Swanson's Super Natural Cooking, inspired by the traditional Japanese combination of soba noodles and a dipping sauce
1. Cook the soba till al dente.
2. Follow Adam's instructions. The recipe is forgiving so feel free to improvise.

The verdict:
My favorite summer meal! The ginger - cilantro - scallion combination is delicious, the dressing is simple and refreshing!

Whole wheat brioche

2008-07-15T08:27:00.001-04:00

If you've dreamed of a luxuriant fluffy bread, brioche is for you. Many moons ago, I read pastrygirl's description of brioche and fell headlong in love:

"honey-spun,sunshine-dipped clouds"

My quest led me to The Little Bakery . They have an absolutely delicious brioche loaf for $ 4.50. Highly reccommended. My only grouse was that it was a tad too rich (I know, I know, its brioche! What was I thinking!) I couldn't help wondering what middle class brioche made with whole wheat strong flour would be like... No, no, I'm not an elitist! Peter Reinhart provides three different versions of brioche based on the flour:butter ratio. The three versions are: Rich Man's brioche (80% butter!!!), Middle Class (50%), Poor man's brioche (20%).

Needless to say, I modified the recipe to 30% butter and created whole new social class (insert grand flourish here) - this is the brioche that lives well, within her means and is diligent about her IRA and FSA. Meticuous, responsible and discerning. (Grin)

Heres what I did:
Original recipe featured in Peter Reinhart's The Bread Baker's Apprentice
1. Halved the recipe.
2. Used bread flour to make the sponge.
3. Used whole wheat bread flour from Lori's for the dough.
4. The proofing times and all other kneading instructions worked perfectly.
5. Skipped the egg wash. (just plain laziness)

The verdict:
The crust was lovely - shiny and golden. The texture was that wonderful mix of fluffy, fragrant, pull-apart goodness - rich and light, meltingly tender and yet with the slightest chewiness. I love this loaf! Its so delightfully pleasing, so relaxed and easy-going. Blissfully belying all the sweat and stress that went into its creation!

Next time, I'd like to try adding an egg to the dough to see how the texture changes. I confess, I may have overbaked my loaf by a couple minutes. The bottom corner looks pretty brown, the tops and sides were good though. So next time, I will cut the baking time to 28 minutes and see what happens.

The best brioche writing (and pictures):
1. La Cerise explains brioche with many many versions.
2. PastryGirl adapts an Alice Medrich briche recipe with a muscovado sugar filling!
3. The most entertaining brioche recipe ever comes from the Traveler's Lunchbox. The Seven Steps include instructions to successfully muscle your way through Ebay, the power of prayer and other gems, such as an outstanding recipe, adapted from versions by Sherry Yard and Dorie Greenspan.
4. If you'd rather make individual brioches, here is a lovely droolworthy recipe for Apple Cinnamon Brioche by Bron of BronMarshall.com

This semi-healthy (read "whole grain, lower fat") version of brioche goes to Equal Opportunity Kitchen for Tried, Tested and Tasted - 2 !

Irish Cream Flan

2008-07-10T01:13:00.000-04:00

Psst! My mom and grandmom are visiting. I need to drastically reduce my (ahem) alcohol reserves. It was all logical in the beginning. Of course, I've used Grand Marnier and Sherry in various baking projects. Wine and beer are for sharing with my guests. But how to explain my tendency to add a spash of Bailey's Irish Cream in my coffee or hot chocolate?! I've decided to destroy the evidence, so to speak! Goodbye you handsome devil, I will miss you :-)

Of course, I'm kidding. Now that I've made the Italian Chocolate Almond Torte a few times, I often have egg yolks on hand. While I like the occasional brulee, I'm too lazy to indulge in cream and a blow torch! And, so I turned to something a little more simple...

Heres what I did:
1. Scald scant one cup milk. I had skim milk on hand so thats what I used.
2. Dissolve one quarter cup muscovado sugar. I suspect brown sugar will work just as well.
3. This is the all-important secret ingredient: add a pinch of nutmeg.
4. Take off heat and stir in two thirds of a cup of Bailey's Irish Cream.
5. Whisk seven egg yolks. Do not cook them or incorporate too much air. I found these instructions very useful. The goal is to get the mixture creamy and cooked.
6. Divide into ramekins. Cook at 350 degrees F in a water bath for about 20-25 minutes till the centers set. Cool, chill for at least 2-4 hours before serving.

The verdict:
Delicious light eggy smooth dessert. The nutmeg adds fragrance as well as flavor. I am not a big fan of milk and so I quite liked the subtle Irish Cream flavor melding with the nutmeg. I prefer muscovado or brown sugar in this flan, it adds a sort of butterscotch dimension to the Irish Creme - Nutmeg theme. Utterly scrumptious!

The best things to do with left over egg yolks:
1. Bailey's Brulee, Custard or Flan
2. Alice Medrich's Low Fat Lemon Curd
3. Sabayon or Zabaglione
4. If only I could hold off on eating these Saffron-Sherry Flans just long enough to take pictures! I pared the recipe down and only used skim milk, egg yolks, saffron, sherry and lemon zest. Sigh. They were wonderful! Soothing and luxuriant, beyond fabulous!
Note: If you're concerned about raw egg yolks, there are quite a few blog posts about how to judge when the yolks are cooked without scrambling them.

My little Irish Cream Flans are on their way to Aparna who is hosting "Think Nutmeg"! Enjoy!

Garlic Scape Pesto

2008-07-06T15:42:00.004-04:00

What a wonderful Jul 4th weeknd its been! Perfect weather, the days have been quite delightful.

Summer has been bountiful - bought rhubarb and red peppers at the Public Market. Came across garlic scapes at the Public Market and was quite charmed with their sinuous, graceful curves. I used them in a stir-fry and made a simple walnut based pesto with the rest. Strong garlicky flavor, yet different from regular garlic! They are a little more assertive than the garlic scapes we found at Bhaji Gully last winter.

Heres what I did:
1. Chopped up 6-7 tender scapes.
2. Combined 3-4 tablespoons walnuts.
3. Added 1/4 cup olive oil in a slow steady stream.
4. Add salt to taste. Refrigerate to store.

The verdict:
Voilà! Homemade pesto! Good with various kinds of bread, roasted vegetables (summer squash, eggplant and the like).

My tentative steps towards embracing locally foods have been quite positive! The high point of the loca-vore experience may have been "Lento". The ambience is stylish and simple, the emphasis on innovative, seasonal local cuisine. There were lots of young people working at the restaurant - from the host and hostess, to the sommelier, valet and server. They were SO hard-working and polite. It is my favorite restaurant in the area. They have the most vegetarian choices and the most interesting combinations. Omnivores may want to try the duck.

My 'other' favorite restaurants are:
1. I adore Rooney's.
2. I haven't been bowled over by the food at Edibles or 2 Vine but they are both very enjoyable.
3. Tasteology in Pittsford wins brownie points for trying to serve small(er), healthy, portions across the road from the Cheesecake Factory!
Most of these make some effort to serve locally produced dairy, meat, produce and/or wine.

Links:
1. Muffin Love hosts Eating Local!
2. The 100 mile diet.
3. More perspective on eating local.

Italian Chocolate Almond Torte

2008-06-27T14:40:00.003-04:00

Are you stressed out of your mind? Have you tried napping / working out / meditation / a good stiff drink or various combinations thereof? It is time to stop "dealing with it" and start baking. Yes, I speak from experience. As an antidote, may I suggest, Alice Medrich's Italian Chocolate Almond Torte. I swear the woman has done more for me than my health care providers have or ever will. Thank god for Alice.

Heres what I did:
1. Ground up 6 oz chocolate, a pinch of salt, 1.25 cups unblanched almond meal and 1/4 cup sugar. Of all the hair-brained things I've done, reducing chocolate in a recipe is the most heinous. Do not err on the side of miserly. Be generous.
2. Whisked 7 egg whites, a quarter cup sugar and 1/4 teaspoon cream of tartar to stiff peaks. I used organic cane sugar but plain white sugar will probably do just as well.
3. Fold the almond mixture into the eggs. Do not overmix.
4. Bake in a spring form pan lined with parchment paper at 350 degrees F for 25-30 minutes. The center takes longest to be done. The cake cooks a little as it cools. It is best inverted etc after its has cooled completely.

The verdict:
I loved the recipe because its all nuts, chocolate and eggs. No oil, no butter. The butter in the chocolate and nuts are put to good use. Its a light, fluffy cake. Great texture from the eggs and almond meal. I cut down on the sugar so my version is not very sweet. Perfect balance of chocolate and nuts. Works great with iced coffee. I'm sure I will make this one many times over and will likely up the ante and use fancier chocolate to take things up a notch, especially if I'm making it for company. But for now, this is just right. Full of style and substance, satisfying in every way. Alice never fails. The nerves, formerly a jangled mess, have been restored to a chocolate-induced zen state.

Update: I'm quite in love with this recipe. It has been quite a success whenever I've made it. It goes to Mansi for Healthy Cooking and to Sangeeth for Eat Healthy - Protein Rich.

Passionfruit Sherry Sorbet

2008-06-18T14:39:00.002-04:00

Remember the heat wave that baked much of the northeast in a couple weeks ago June? It drove me to seek relief in the arms of this sorbet. A quick raid of the fridge for fruit / fruit-like ingredients yielded passionfruit pulp. Plus I had some sherry on hand. So I took Brilynn's advice. Especially the part where she said, "Alcohol is your friend"!

Heres what I did:
1. Dissolved one third cup sugar in half a cup of passion fruit pulp. Diluted it with a quarter cup water.
2. Warmed it in the microwave to get everything to dissolve.
3. Cooled the mixture and added a cup of sherry.
4. Refrigerated for 4 hours or more.

The Verdict:
Hands down, its the simplest way to make a sorbet. And since I used the microwave to heat up my 'simple syrup', I didn't have to turn the stove on or heat up the kitchen. Yay! The alcohol in the sherry (11-20%) prevents the sorbet from freezing solid. The combination of sherry and passionfruit makes for a nice balance between tart and sweet, tropical and citrusy.

I like making sorbets at home. For one thing you can adjust sweetness and alcohol content to your taste. Previous flavors included a Pineapple Chardonnay Sorbet. I've also been toying with a raspberry version, inspired by David Leibovitz' legendary Apple Reisling Sorbet.

This one goes to Click for Bri. Godspeed and peace.

Mike at Mike's Table is hosting You Scream, I Scream, We All Scream for Frozen Desserts! It also goes to Lore at Culinarty who is hosting "Original Recipes"! Join us at the round-up!

Chipotle Bean Dip

2008-06-12T17:35:00.001-04:00

Some of fondest memories of graduate school are from when S and I were roommates. One quirk that we shared was a predilection to load the freezer like it was going out of style. My freezer proclivities include flour, lentil and bean storage. Various and sundry jokes and diagnoses have been made, all of which I cheerfully ignore. Nevertheless, it was a common occurrence for ingredients to jump into my hands when I opened the freezer. ahem. For instance, one time a bag of beans jumped into my hands and begged to made into something delicious. They were sick of being thought of as "healthy" or "good for you". They wanted to be beguiling, alluring... lip-smackingly spicy!

Heres what I did:
1. Sprouted one cup of mixed beans. I used black chickpeas (kala chana) and red cowpeas (red choris, vanpayar).
2. Cooked them till tender with scant one cup water.
3. Blend them with two chipotle chillies and salt to taste. Add a sprinkle of sesame and flax seeds.
Voilà - Chipotle Hummus!

The Verdict:
Chunky hummus-like texture and robust chipotle flavor. Quite pretty. I've served it as a dip for chili and lime chips and as a spread for a sandwich. Easily combined with other toppings like tomatillo salsa, chopped onions and a squeeze of lime. They seem fairly healthful, what with the sprouts and no added preservatives / oil. At about 20-25% protein, I wonder if they're still pretty carb-heavy though.

I quite like the texture and flavor of this one. It reminded me of hummus and I'd like to send to Siri for AWED - Middle Eastern Cuisine and to Whats Cooking for Fat Chefs or Skinny Gourmets?

Carrots

2008-06-06T06:52:00.005-04:00

Warm afternoons beg for a simple, cool snack. And versatility is the flavor of the week! I like foods that can be "mixed and matched", so I can make one thing and not get bored seeing it in my lunchbox five days a week. This post is vaguely reminiscent of one of those 'New Uses for Old Things' articles in Real Simple. Usually along the lines of... Do the dishes honey 'coz I want to "store art supplies in a dish rack"!! Lets drink that wine up so we can organize our magazines!

Heres what I did:
1. Followed Raspberry Eggplant's recipe. Simmered a third cup of rice vinegar, a teaspoon of sugar and a pinch of salt.
2. Allow the mixture to cool.
3. In the meantime, chop 3-4 carrots into ribbons.
4. Mix the vinegar mixture with the carrots and chill for a couple hours.

The verdict:
Works nicely as a cool snack. Is also good with cottage cheese or orange sections. Has also been used to jazz up a spinach salad. Is a very good side with a spicy burger. Of course, you can always go the whole hog and make the banh-mi!

This one goes to Michelle for Snackshots - Salad. Amazingly enough, carrots also lend themselves to face masks! Who knew! DIY, no less! I couldn't help thinking of Diva who is organizing Beauty and the Feast! This round-up promises to be super-fun!

Muthia

2008-05-30T06:00:00.001-04:00

While I am quite terrible at math, the one thing I quite enjoyed in calculus was finding derivatives. This business of examining stuff over infinitesimally small intervals is intriguing. Fabulous, no! Life is perfect and makes complete sense in infinitesimally small intervals. Bliss, gentle reader, exists in small bites.

Such is the tale of dimunitive delights featured above. The spicy, piquant goodness that we know as muthias.

Heres what I did:
I followed Coffee's recipe from The Spice Cafe. I used spinach and beet greens. I made the dough with a combination of besan, whole wheat and barley flour. I've also used Trupti's recipe with great success, especially the addition of yoghurt / pickle oil. They both have the spice combination down just right.

The verdict:
Quick savory snack. I've steamed a bunch and frozen them. Aisles of chips hold no charms for me any more! Its hard to get bored with these little fellows because you can keep varying the vegetables, spices and flours.

Recipe links:
In additon to Trupti and Coffee's recipes, here are a couple of my favorites:
1. Methi Muthia
2. A microwave version

Find more bite-sized delights at Monthly Mingle, hosted by Mansi and Meeta. See you at the round-up!

Walnut sticks with cocoa nibs

2008-05-23T09:00:00.009-04:00

April found me quite enamored with cocoa nibs. It all started quite innocently with a package that arrived in the mail.

I hoarded the precious nibs for a while, not entirely sure how best to showcase them. They are unassuming little guys. They waited patiently as I pondered over the many possibilities. And then I stumbled upon a whole slew of recipes inspired by Alice Medrich's creations. And so in a moment of inspired browsing, the idea for Walnut Sticks with Cocoa Nibs was born.

Heres what I did
I halved the original recipe (see links below) and used walnuts and whole wheat pastry flour. I chilled the dough for two hours but a little more patience would have brought even better results.

The Verdict:
Delicious!!! These cookies are stylish, unpretentious and never fail to satisfy. The marriage of sugar - butter - cocoa nib is pure genius. I simply cannot imagine "a more perfect union".

Recipe links:
Original recipe from Bittersweet by Alice Medrich
1. Almond Sticks with Cocoa nibs on Lisa's blog
2. Nibby Pecan cookies
3. Pistachio and cocoa nib thins and another version here.
4. Nibs in muffins or cupcakes.
5. Perhaps a cocoa nib pavlova !
6. And for all you lily-gilders out there, Chocolate and Cocoa Nib cookies!

This one is going to Andrew for WTSIM... Dried Fruit and Nuts. See y'all at the round-up!

Sherry and Olive Oil Pound Cake

2008-05-15T17:14:00.004-04:00

Alice Medrich's Sherry and Olive Oil Pound Cake marks the high point of my experiments with olive oil. The original recipe is featured in Pure Dessert. You can find the recipe online here and here. There are a couple creative versions with tangerines and clementines as well.

Heres what I did:
1. Followed the recipe to the letter, including all instructions about sifting, whisking, temperature of the eggs and such. sigh. How the mighty have fallen.
2. Baked in a two loaf pans, one glass and one metal.
3. Made the cakes the night before and served with strawberries in balsamic vinegar. Many thanks to the generous gifter of said balsamic vinegar.

The verdict:
Moist and fluffy, this cake has GREAT texture. The metal pan worked much better than the glass one. The sherry and orange came together beautifully. Its the perfect elegant well-behaved dessert. Not cloying, not brash. Tried the cakes toasted a couple days later and they were still very good. This will become the Leela Naidu of my dessert repertoire. Serene, classy and ages well.

Tartlette is hosting SHF # 43 - May 2008 with a Citrus theme! Hope to see you at the round up!

Pure Bread

2008-05-09T16:20:00.002-04:00

I have been working with whole wheat flour which is always more hearty than all purpose flour. I can never tell if the crumb of my breads is dense because of my choice of ingredients or if its my technique.

And so I looked for alternatives. One option was to try baking with bread flour. Surely the higher gluten content would help improve the crumb. I used this recipe from Multi-Grain Bread, originally featured in Bon Appétit

Heres what I did:
1. Used a combination of wheat flakes and rolled oats for the unsweetened cereal.
2. Used half whole wheat bread flour (bought at Lori's) and half all purpose unbleached bread flour . 3. Used sunflower, flax, sesame and nigella seeds in the topping.

Technique notes:
1. The recipe instructions, especially proofing times work perfectly. Ambient temperature at 70-75 degrees F seems to guarantee the best rise.
2. Press the seeds into the load before baking if you're concerned that they will pop off as you slice the bread.
3. Don't forget to put the baking pan in the oven before you start pre-heating! There were small bubbles in the water by the time the bread entered the oven.

The verdict:
For the amount of effort that goes into it, this is my favorite bread recipe so far. Sure it uses a lot of yeast and also calls for bread flour. Both these ingredients go a long way in guaranteeing the success of the end-product. I was quite satisfied with the crumb, I'm sure I will keep trying different proportions of whole wheat to all purpose bread flour. I've used the bread for toast in the morning, for sandwiches or with soup at lunch or simply with some cheese. It also does well when toasted.

Update: Meet more bread-heads at the Sandwich Festival! Anupama, thank you for hosting!

Sprouted Moong with Pomegranate Molasses

2008-05-02T11:44:00.020-04:00

The time has come to confess my unabashed infatuation with pomegranate molasses. Sigh. Its become the little black dress of my kitchen. Adds much style and is quite versatile.

Heres what I did:
1. Moong keeps well, so I always seem to have some dried beans around. I have a soft spot for sprouted moong. Its like magic - finding curly little sprouts emerge in 12 hours! Anyhoo, soak the dried beans for 8 hours. Drain water and store in a moist, dark environment. They will sprout in 8-12 hours.
2. You can eat 'em crunchy. In my (ahem) advanced years, I find that I like my moong tender (Now why does that sound evil?!) Chucked the sprouts in a pan, water and all, and put a lid on it. I usually don't add more than a scant quarter cup of water per cup of sprouted moong. I don't like cooking them to mush.
3. When they have reached the desired level of softness, allow them to cool a little.
4. Toss with pomegranate molasses. This is the secret ingredient that makes everything DELICIOUS! Tart and sweet. Yum.
5. Other ideas: One can always break out the chaat masala and/or lemon juice. Chop up some onions and coriander, if the mood stikes you. Serve with yoghurt on top.

The verdict:
Served with yoghurt, these little guys work nicely as a snack on a hot day or after a workout. I also take them for lunch, accompanied by baby spinach or couscous. No wonder my devotion to pomegranate molasses continues unabated.

Links and Resources
What to do with Pomegranate Molasses now that I have it:
1. I fell headlong in love with Kip and her blog, featuring Roasted Red Bell Peppers with Pomegranate Molasses
2. I've used beet greens and various kinds of chard in this recipe from the Slow Cook
3. Cumin and pomegranete molasses glazed squash, based on this recipe from Raspberry Eggplant has worked pretty well for me.

This one goes to Click! May 2008 - Beans and Lentils and to FoodBlogga for Beautiful Bones. Forgive me for regurgitating scientific information that I have no authority over. With that disclaimer, here are the reasons I think its appropriate for Beautiful Bones. While moong is not particularly calcium-rich, sprouting apparently enhances the calcium content of beans. The presence of trace nutrients in sprouted moong may enhance calcium absorption. Lastly, while calcium intake may be the 'necessary' condition, muscle activation and loading serve as the 'sufficient' condition for good bone health. Alright, time to step off the soapbox!

Microwave Chocolate Orange Raisin Cakes

2008-04-18T14:22:00.004-04:00

The sheer simplicity of this recipe piqued my curiosity. The fact that it actually worked won me over! The promise of a chocolate treat (from scratch) in under 20 minutes? Surely, you jest! But I am happy to report that it works! and even better, that it works well.

Heres what I did:
1. Original recipe from Gourmet via Epicurious.com
2. Substituted whole wheat pastry flour for all purpose flour.
3. Tried various combinations of rum/Grand Marnier and raisins, dates, cranberries.
4. No glaze.

The verdict:
I got four servings out of the recipe. I didn't miss the glaze at all. Once cooled, the cakes were gooey, sweet and chocolatey. The cakes are best made in small portions as they don't hold up when frozen or refrigerated. Its a good recipe when you're strapped for time or just need a quick, comforting warm chocolate dessert thats not a sugar bomb. To cut to the chase, gentle reader, if I were stranded on a dessert island (ha ha) with a microwave, this is the recipe, I'd take with me.

I am quite enamored with this recipe - and could not resist sharing it. It goes to:
1. Since its so low on electric tools and requires under 5 minutes of total microwave time, its going to: Black Salt for Lights Out, Knives Out April 2. Srivalli at Cooking for All Seasons who is hosting Microwave Cooking: Cakes.
3. Lets nix the Grand Marnier and pinch some pennies. Substitute with orange juice and share it with Ginny at Just Get Floury for the Dollar Dish Duel!

Chocolate Hazelnut Teacakes

2008-04-11T14:47:00.005-04:00

Shield your eyes, gentle reader, I've started another pottery class! As always, its with a fun group of people. In addition to my new-found infatuation with clay, I'm continuing my experiments with olive oil. As Beans and Caviar pointed out, choosing the right olive oil is critical.

I came across a recipe for Chocolate, Hazelnut, Banana and Olive Oil Teacakes at La Tartine Gourmand. She had me at "Chocolate"!! Her post was titled "A Healthy Sunday in March". sigh. I was whisking eggs by the time I reached "and Olive Oil Teacakes"!

Heres what I did:
1. The original recipe is featured here.
2. I substituted about a quarter cup dates, soaked in a little Grand Marnier for the banana. Since the dates were sweet, I reduced the sugar by a tablespoon.
3. Used walnuts instead of pecans.
4. Baked in a loaf pan instead of muffin cups.

The verdict:
The teacake is full of gentle sweetness and all kinds of goodness. Perfect for a late afternoon pick-me up with tea (ha), milk or hot chocolate. I ground the quinoa at home (as against buying quinoa flour) and so the texture of my teacake was a little grainy but otherwise I loved the end product. The cake gets its fluffiness from eggs. My favorite part about this cake is that its sweet but not a sugar-bomb. Plus its gluten-free. Nice change from my usual suspects!

Update: Made a modified version with 4 oz chocolate and no banana or dates. Used barley flour instead of quinoa flour and the results are still very good. Yum!

More Gluten Free alternatives at Gluten A Go Go! See you all at "Go Ahead Honey, It's Gluten Free". The theme for April is Finger Food!

Barley Salad

2008-04-07T18:33:00.000-04:00

I don't want to jinx myself, but I must admit that it feels like my baking disorder has passed. I no longer feel the urge to dice every fruit in sight, whisk in a little sugar / butter / egg and combine with flour and turn it into some sort of sweet baked treat. Thats the good news. Ahem. Invariably, one set of symptoms is replaced by another set of symptoms. Who is to say which set is normal - ha. Normal is a sine wave, if you ask me. However, I digress. The baking disorder has turned into whole grain madness. You probably saw this coming. I am so incredibly transparent.

Even as the baking disorder loosened its tentacles round my brain, a new stream of ideas started to take over. At the tail end of my infatutation with baked fruit, I found myself lingering over whole grains. Spelt, quinoa, millet, brown rice, you get the picture. I have traded smiling, summery sweetness of rustic fruit breads for hearty, robust whole grains.

The Real Food Daily Cookbook jumped into my hands - such a treasure trove of ideas! Some delightfully innovative flavor combinations lurk between those pages. The barley salad caught my eye.

Heres what I did:
1. Soaked and cooked a cup of pearled barley.
2. Chopped up half a cup of grape tomatoes, three green onions, a handful of kalamata olives and added it to the cooked barley. Tossed with lemon juice, parsley and cilantro. The original recipe called for dill. Topped with a little sprinkle of feta cheese.

The verdict:
Delicious! In a light, summery way. This one worked nicely as a salad for lunch and even as a side dish.

Don't miss the other lunchbox delights at Coffee and Vanilla!

Chocolate walnut cakes with passionfruit-star anise syrup

2008-04-02T15:21:00.003-04:00

I find myself intrigued by cakes made with olive oil. I tried a few recipes, and the Walnut Orange Cake from Epicurious really opened me up to the possibilities. Sure, the rest were healthy but nothing to write home about.

Cakes using oil usually eliminate the need for butter. So some change in texture is to be expected. The orignal walnut orange cake turned out very well, perfectly flavored, subtle and sophisticated. Perfect to gift heart-health-conscious friends or folks who eschew butter for whatever reason.

(confession) I couldn't wait to try a version with chocolate in it! So I substituted a quarter cup unsweetened cocoa for flour in the original recipe. Also, I halved the recipe and made my version with whole wheat pastry flour. I was afraid that the changes I made would result in a dry cake and so I served cakes warm, with a passionfruit-star anise syrup.

Heres what I did:
1. Made the cakes in a silicone mini-muffin pan using this recipe.
2. Made the syrup by simmering passionfruit pulp and sugar to taste and star anise for 5 minutes.

The verdict
The cakes turned out light, fluffy and chocolatey. Not too sweet. The syrup was tart and sweet, quite delicious! The star anise lent an interesting spiciness - nice change from my usual suspects, cinnamon, cardamom and all.

The cakes are a lovely afternoon snack and would also work as a light dessert. They don't age well - I tried stashing them in the freezer and they did alright but they were best fresh.

Where to find passionfruit:
1. Wegmans carries fresh passionfruit but they are terribly expensive and looks like they may have flown a long way. I know what I look like after travelling for a few hours so I can't bring myself to buy (ahem) well-travelled, "fresh" passion fruit.
2. I've often found pulp in Asian stores in the frozen section

These will go to Abby at Eat the Right Stuff, who us hosting "Monthly Mingle - Spring Fruit Sensations". Hopefully Spring has arrived in your neck of the woods! Michelle at Greedy Gourmet is hosting Snackshots 3 with a Muffin theme . Don't miss the round-up!

Barley-Brown Rice Dosa

2008-03-23T01:25:00.005-04:00

The inner kannadiga cannot be squelched. I've baked biscotti and stirred stews, tossed salads and dallied with more spices that you could sneeze at, but theres no escaping my dosa craving.

Fluffy, crisp dosas are of course, the result of careful soaking and grinding and what not. Sadly, such organization eludes me this week and I decided to wing it. Stop laughing. I can hear you.

(sigh) Alright, alright, I will confess that I have had more than my usual share of disasters in the recent past. For instance, I have only recently realized that it is best not to tinker with rava idlis. I've tried making them with bulghur. And one time, I even added some barley flour. They were edible but mere shadows of their former, fluffy selves. I vowed (Mahabharat music plays in the background, kitschy special effects), never to tinker with rava idli or any of the "classics". Uddina dosa, Rava dosa, Neer dosa are all off limits.

Thats when I stumbled upon this version of Barley and Brown Rice dosa! A ha! It was a sign from the gods.

Heres what I did:
1. Combined barley and brown rice flour in equal proportions (2/3 cup each). Added 2 tablespoons oat flour.
2. Added a teaspoon of cumin seeds, 2 tablespoons of chopped coriander, a half teaspoon of red chili powder and salt to taste.
3. Added warm water to make a runny batter.
4. Thats pretty much it! I let the batter sit for about half an hour. And then made the dosas on a non-stick skillet.

Served with sorekai bele saaru (bottle gourd / doodhi in toor dal) and sorekai sippe gojju (chutney made with the peel of said sorekai / bottle gourd / doodhi). I know, I know. In for a penny...

All in all, the combination was delightful. The Barley-Brown Rice dosa was super-easy to make. The texture was just right, delicate and lacy. They didn't stay crisp very long but I guess one could tweak the recipe to increase the proportion of rice flour. The sorekai bele saaru and gojju / chutney worked out great (Thanks Asha!) The gojju was simple, reminded me of the gojju that my mother and grand mother make. I put my trust in Asha's recipe and set aside my distrust of tomatoes.I halved the recipe and it was delicious.

The verdict:
Perfect for a Friday evening. Low-maintenance and flavorful.

Get your dosa fix at Srivalli's Dosa Mela! What a wonderful, wondergul idea, Sri! Thank so much Suganya for suggesting this event!

Happiness in a box

2008-03-20T20:45:00.004-04:00

One of the highlights of March is Blogging by mail, the brainchild of Stephanie over at Dispensing Happiness . I love Stephanie's blog... many moons ago, one of my friends dutifully researched food blogs and said excitedly, "Theres someone who hosts blog parties"!! Thats Stephanie! Full of creative energy. So I signed up for 'Blogging by Mail' and could barely contain my excitement.

I received this delightful package from Lisa over at Pittsburgh Needs Eated. Thrilled. To. Bits. A sampling of treats from the strip district in Pittsburgh Delightful candy, luxurious chocolate. Ginger biscuits, cocoa nibs! Poco dolce was outstanding - burnt caramel and sea salt - oy!! All carefully packaged and outfitted for travel.

Thank you, Lisa! I can't tell you how much I've enjoyed your thoughtful, generous gift!

In the meantime, as one package flew into Rochester, another left Rochester for Melbourne! I will confess that I exchanged a couple of very helpful e-mails with some very nice folks at Australian Quaratine . Many thanks! CakeLaw is well-travelled and a very good cook - and it was a lot of fun putting the package together for her. Most of all, thanks ever so much Stephanie for organizing Blogging by Mail!

Whole grain biscotti

2008-03-14T14:37:00.004-04:00

I love gifts of all sorts, and food in particular. All the thought and emotion that goes into one of these little packages always lifts my spirits. Fortunately, as far as food gifts are concerned, I like being at the giving end as much as I enjoy being at the receiving end!

Knowing my penchant for whole grains, it will come as no surprise that I tried Heidi Swanson's whole grain biscotti. . She also featured a recipe for chocolate biscotti in 'Super Natural Cooking'. How could I resist!

I made both. What can I say, I simply couldn't choose. I've served them as part of a brunch menu and used them variously for gifting. Bon Voyage, Good luck before an exam! Welcome back (to work!! Ha ha) Happy Friday! And they've always gone over well.

I will confess that I liked the almond chocolate chip version heaps more than the chocolate version. There was nothing wrong with the chocolate version and god knows I LOVE chocolate, but nevertheless, the almond chocolate chip biscotti is truly outstanding. She has the texture just right. The original recipe is here and I wouldn't change a thing. Made with wheat germ and oat flour, these chocolate studded biscotti are full of virtue and low-glycemic goodness!

Come share the love at Sugar High Friday#41: Sweet Gifts, hosted by Danielle of Habeas Brulee.

Frittata with Poblano Peppers

2008-03-07T13:41:00.003-05:00

I heart frittatas! To my extreme delight, this skillet (see below) became part of the household this Christmas. I've been using it once a week for the last few weeks! Aside from telling you how much I love the thing, its also a sign of how hairy my schedule has gotten. No more fussing over croquettes and patiently stirring kheer, its time to hurry up and make the frittata!

Most of the time, I fall back on some combination of mushroom, spinach and onion, but this latest wave of frittatas has featured poblano peppers. Charred over an open flame, they have that lovely smokey - spicy thing happening.

Heres what I did:
1. Sliced up a quarter of an onion and a handful of spinach. Charred a poblano pepper and chopped it into strips. Sauteed them all together in a spot of olive oil.
2. Whisked 3 eggs, some milk and a tablespoon of gouda together.
3. Poured the egg mixture into the skillet and cooked till set. Chucked it into the oven for the last 10 minutes.
4. Served with a chili-garlic sauce based on this cilantro-chili sauce. and homemade bread.

The verdict:
Its an interesting twist on the run-of-the mill frittata. The peppers and the chili-garlic sauce REALLY liven things up.

This one goes to Mansi at Fun and Food for WBB: Balanced Breakfasts!

Berley-esque Miso Stew

2008-03-04T15:36:00.005-05:00

I enjoyed reading Peter Berley's "The Modern Vegetarian Kitchen" very much indeed. I was favorably impressed by the Spinach Mushroom Quiche featured at 101cookbooks.com and was curious to learn more.

"The Modern Vegetarian" featured radically innovative recipes. Aggressively healthy. Brave. Roasted vegetable pate with miso, for instance. Thats when I sat up and started to pay attention.

Peter Berley is clearly a talented chef (My students tell me I say 'clearly' too often. Apparently, its not always clear to them. Sigh. But I digress) Regardless, Peter Berley is a talented chef. Very solid on techniques and ingredients. Combines the two (techniques and ingredients) to startling results. Quite fearless.

"The Flexitarian Table", his new book, is just as delightful but has a gentler theme. Its a book that seeks to bring people with diverse food preferences to the same table. Delightful premise, no?! It seems like every family these days has the meat-and-potatoes boyfriend, the vegan teenager, the conservative uncle, the vegetarian daughter-in-law and so on...

Happily, the recipes are just as good. Organized into menus, by seasons, the book brings out Berley's macrobiotic background to good advantage. I tried the Autumn Miso Stew with a few changes to suit my tastes and such.

Heres what I did
1. Chopped up some carrots, onion, squash etc. (About 2-3 cups of vegetables) Whatever one wants to put into a stew.
2. Heat a tablespoon of olive oil. Chuck in the chopped onion (about quarter cup). Let the onions turn golden brown (no need to caramelize).
3. Add a tablespoon each of chopped ginger and garlic. A sprig of thyme (rosemary). I used a quarter teaspoon dried thyme. Saute for a couple minutes.
4. Add the vegetables and gave them a good stir. Cover with 2 cups of water and let cook.
5. In about 15-20 minutes, the vegetables will have cooked. Take the stew off the heat and stir in 2 tablespoons barly (mugi) miso. Taste and add salt if required. No more boiling after adding miso or the cultures will die.
6. Serve warm with bread.

Additional options:
1. I've been known to toss in some greens and/or lentils. The original recipe included tofu.

The verdict: The vegetables bring a shy sweetness to the stew. Ginger, garlic and thyme (which I thought was an unusual combination) add spice while the miso brings in a kind of nuttiness to the stew. What I liked most about this recipe is that Berley has the ingredients just right. He has just enough flavors in there to make for an intriguing combination but not so many as to make the recipe daunting or too busy. Needless to add, its healthy and what-not! And since its so decidedly yellow, the stew goes to kochtopf for International Womens' Day!

Methi Theplas

2008-02-23T17:26:00.004-05:00

In food and elsewhere, I've often found 'otherness' very attractive! For instance, when we were kids, our mother slaved over pallya and huli, but it was my friend's shaak and thepla that I drooled over.

Thepla is one of those delightful foods that has a personality all its own. Its based on the same principle as a paratha but has a completely different taste and aroma. Conjures up a completely different mood. My favorite theplas are usually methi (fenugreek) but I've also made combinations of spinach and methi and then, theres Trupti's intriguing zucchini theplas. Her recipe works extraordinarily well. Its really all about proportions: vegetable: flour: spice.

Heres what I did:
1. Combine one cup greens (methi and/or spinach), one cup atta (fine ground whole wheat flour, whole wheat bread flour or whole wheat pastry flour may work, in a pinch) and two tablespoons besan (garbanzo bean /chick pea flour).
2. Added one choppped green chili, one teaspoon each minced ginger and garlic.
3. Added salt to taste, and half a teaspoon of turmeric and kneaded into a smooth soft dough.
4. Let it rest 20 minutes and rolled it into 5 inch diameter circle-like (ahem!) shapes. Cooked on a hot skillet (with half a teaspoon oil / side) till brown spots appear.

The dough is easy to work with and rolls out easily into little theplas. Serve hot with chundo, pickle and/or yoghurt. Chundo, a sweet and sour chutney, is yet another example of the rapturous ingenuity showcased in Gujrati cooking. The theplas are somehow lighter than the average parathas I make. They keep well and travel well. I've always thought of theplas as friendly food! Probably because they're so easy-going!

I love Gujrati food! I have pledged undying devotion to Chetana, a stone's throw from Jehangir and Rhythm House in Kala Ghoda. I love the light-hearted, sweet - piquant combinations that are often the hallmark of Gujrati home-cooking. Its almost like a state of mind - carefree, but with a zest for life. This one goes to Mythili at Vindu for RCI-Gujrati food. Can't wait for the round-up! The theplas also go to Chili and Ciabatta for Bread Baking Day #7 - Flatbreads!

Resources on the web:
1. My grocer stocks this Chundo
2. A big thank you to the food-bloggers who I turn to when I look for Gujrati food-help: Enjoy Indian Food, The Spice who loved me, The Spice Cafe

Don't Be Poolish

2008-02-16T21:53:00.005-05:00

My first (read 'foolishly ambitious') attempt at baking bread was an uneqivocal disaster. Not even fit for a doorstop. Sigh.

It all started last Fall... I was THRILLED TO BITS when Suganya of Tasty Palettes sent me some Amish Friendship Bread Starter! I rubbed my hands with glee and made all sorts of plans that involved the creation of a lovely loaf of bread. However, I was short on time and in a stupendous burst of thickheaded-ness decided to stop feeding the starter and use it right away. Text book example of 'Vinasha Kale Viparita Buddhi'. Eloquently translated here but perhaps more succintly summarized as, 'Grr'!!

Next thing you know, that manic gleam appeared in my eye. Whole grain bread was my objective and I would let nothing stand my way. Fortunately, the Fresh Loaf came to my rescue. Utterly. Fabulous.

The more time I spend on that site, the more I enjoy it. It had everything I needed to get started: recipes, pictures. To my complete and utter delight, breadmakers tend to be science enthusiasts. They keep track of their proofing and their experiments. They plot charts. Set up workbooks in MS Excel. These are my people. Nevertheless, at the end of the day, its all a matter of taste. And of course, theres no substitute for working the dough with your hands. Such an intriguing mix of personal experience and science.

In addition, I've turned into a Peter Reinhart devotee. This is my third time making the MultiGrain Hearth Bread from his latest book, "Whole Grain Breads".

Heres what I did:
I confess that I plan my life around this bread. I make the soaker with cooked grains, specifically: steel cut oats, millet and kasha. The biga and dough get fine ground whole wheat flour from Lori's. I've also chucked in organic oat flour in the final dough. I follow the recipe to the letter (how often do I say this, huh?). For this bread, I have been known bite the utility-bill bullet and turn up the heat so the dough will rise!

Its the best multi-grain bread I've eaten and it considerably improves my reputation as a cook! I've eaten it for breakfast, served it with soup and even as a post-run snack with peanut butter.

The crust turns out great, due to the dousing of the hot oven with water. The crumb is dense. Probably because of all the cooked whole grain in the soaker. This bread has personality. Its like that incredibly smart, quiet guy in the room. The one with calm eyes, who is so confident that he simply doesn't need to boast or brag!

All that apart, Thank you Suganya for the starter that started it all!

Links:
1. For copyright reasons, I did not post the recipe. A good multi-grain bread to start with: Peter Reinhart's Struan
2. More reviews of the Multi-Grain Hearth Bread

Miso dressing

2008-02-13T15:20:00.011-05:00

Greetings y'all!! I just got back from Nashville, TN! The conference I attended was in a vaguely jurassic-park like biosphere. We did go out into the real world at nightfall to take in the sights and sounds of downtown Nashville. And what glorious sounds they were! Yes, I ate fried green tomatoes and collard greens and cornbread!

Still, conference food and airline food are notorious for their ugh-ness. I came home seeking something simple and fresh. My stalker-like devotion to Heidi Swanson paid off - heres a simplified version of a salad featured in 'SuperNatural Cooking'.

Carrot and Radish salad with Miso Dressing

1. Chop up carrots and radish into matchsticks so you have two cups of chopped vegetable goodness.
2. Mix together 3 tablespoons each brown rice vinegar and olive oil, 1 tablespoon each honey and miso and a teaspoon of chopped garlic.

The results were fabulous! I don't have an intuitive feel for miso and have goofed up often. But this recipe really opened me up to the many miso-possibilities. I used dark (barley) miso. Apparently the darker kind is more hearty and appropriate for the winter. Indeed, as I scrape quarter inch ice off my windscreen, almost every morning, it often crosses my mind that winter has arrived in Rochester. Ha. But I digress. Make this miso dressing. Its good for you. No, really. Miso has live cultures (of god alone knows what!) and all that health-buzz.

On that note, toodles, gentle reader!

Links:
- Opryland Resort picture gracefully lifted from here.
- Original recipe in SuperNatural Cooking. Please consult the book for proportions and original ingredients :-)

Salad Daze: Don't miss the fabulous round-up at Waiter, Theres Something In My ... Salad!

The Lentil Manifesto

2008-01-31T21:59:00.003-05:00

Food, gentle reader, is much better when it engages your mind as well as your senses, don't you think? Heres an idea: a restaurant with no prices. Pay what you think is fair! I was incredulous when I first heard of such a concept, and quite delighted when I saw it in action.

As we speak, "Lentil as Anything", a co-op based on this intriguing philosophy, thrives in Melbourne. This summer (yes, that would be December), I had the good fortune to stop by the Abbotsford as well as St Kilda locations. The pictures are of the St Kilda location.

Eating at Lentil as Anything put a spring in my step. For one thing, its a socially responsible, innovative enterprise. For another thing, it was so good to see them doing well. Its a colorful place, in many ways. The perfect way to spend a warm Sunday afternoon.

I am partial to the Abbotsford location (Thank you, Chai!) Housed in what used to be an old convent, Lentil as Anything is vibrant and unpretentious. The food is flavorful, locally sourced and altogether delicious.

I passed up the buffet and tried the 'oko', short for okonomiyaki pancakes. Even though the buffet had more choices, I loved my pancakes. Unusual, and quite yum, they hit the spot. I picked a quiet time to stop by the St Kilda location and it was charming, in that bohemian sort of way.

My lentil leanings, since coming back to Rochester, manifest in a simple split pea soup. Once you get over the Exorcist association, its impossible to get this one wrong. Bay leaves and black pepper make all the difference. The picture gods deserted me on this one, so shield your eyes!

Heres what I did:
1. Cooked 1 cup of split peas.
2. Sauted up to one cup diced white onion, garlic, celery, mushroom and carrots. Tossed in two bay leaves.
3. Added the cooked peas. Add salt to taste. Thicken with milk, stock or water.
4. A few grinds of pepper and I was all set!

Its really more of a split pea sludge than a soup, but you'll like it that way. This one goes to The WellSeasoned Cook, who is hosting "My Legume Love Affair"! How appropriate considering Valentine's Day is just round the corner! I'm speading the love - also hoping to see you at "No Croutons Required", hosted by Lisa of Food and Spice. This month's theme is Vegetarian Soups!

See weed?

2008-01-29T15:26:00.000-05:00

Goodness gracious gentle reader, its been too long!! How have you been? Hugs!!

What an incredible two months I've had! Life has been beyond good to me. November and December brought with them, an embarassment of riches. Much good food has been consumed, my soles are worn and my heart is full.

I've been an absolute slug about blogging because I wanted the dust to settle. I waited for my experiences to crystalize into perfectly shaped, clear droplets. I hoped that memory and reflection would smooth any rough edges and bring clarity and perfect understanding. Like the perfect glass menagerie.

As much as I treasure my little unicorns, life, with cheerful boisterousness, jostles us all. The past is happily enmeshed with the present and the future. So much for staying inside the lines!

And so I will acquiesce and jump in. Joyfully. All those tastes, touches, smells and smiles still linger in my brain. Perhaps, they will rush unbidden into my mind one afternoon. Maybe shimmer lightly just before I open my eyes. Like invisible threads, they draw me to future tastes and smiles. The mysterious wonderful web that the universe weaves around us.

On to less abstract matters - wakame! A Japanese girl I knew swore by the power of seaweed - she said her hair had been lustrous in Japan because she ate more seaweed when she lived in Japan! Many moons later, I found myself in a mighty-foods phase and her seaweed testimonial rang in my ears.

Long story short, I found Wakame in an Asian grocery store. Rehydrating it was like magic. I immersed the wakame in a little water and in a few minutes, presto, silky green sheets emerged where dry, black tendrils had been!

Wakame salad (based on recipe from Epicurious)
- 3 tablespoons rehydrated wakame (1 tablespoon dry)
- 1/2 inch ginger, chopped fine
- 2 cloves garlic chopped fine
- 3 tablespoons tamari
- 3 tablespoons rice vinegar
- 2 teaspoons sesame oil
- fresh cilantro / sesame seeds for garnish

Make the dressing and toss in the rehydrated wakame. Thats all there is to it! Its unbelievably delicious! Turned out just like the seaweed dim sum at Golden Port.

Happy Holidays!

2007-11-30T18:16:00.002-05:00

Its that time of the year again... time to make biscotti! I'm such a sucker for Christmas. I love the madness in the malls, the wild stampedes to the cash register... Not to mention the food.

This year, however, I'm dreaming of a white christmas. Mercury hovers in the 70s, instead of flirting with zero. Suffice to say I'm wearing sunblock. More on the generosity of the travel gods in some other post. 'Tis time to get back to the matter at hand, biscotti.

I've fallen in love with cinnamon hazelnut biscotti. I've made two batches and its really hard to goof-up on this recipe. I had my doubts about the delicious-ness of a baked good that does not include chocolate as an ingredient. However, everybody seems to love it, even die-hard chocoholics such as myself.

The original recipe is here and I wouldn't change a thing. You could get away with fewer nuts. Toasting the hazelnuts enhanced their flavor and is highly reccommended. The texture was perfect. Lightly sweet, the nuttiness of the hazelnuts in perfect contrast against the silky smooth cinnamon-sugar-butter background. This is as good as the Orange-Almond biscotti.

Spread the sweetness - share with friends and loved ones! This one goes to Anna at Morsels and Musings for Festive Food Fair 2007.

Quiche and Tell

2007-11-19T00:47:00.001-05:00

Like most fans of 101 cookbooks, it only took one recipe to make me sit up and take notice of Heidi Swanson's deliciously healthful approach to food. By the second recipe, I had, like scores before me, had fallen headlong in love with her style.

Clearly, a lot of thought has been put into each creation. The recipes as well as the process are embellished with detail. And yet, theres something unhurried and genuinely nourishing about the gestalt, the end product.

The Spinach-Mushroom Quiche caught my eye. A quiche with no eggs, no wheat? Surely, you jest! But the recipe is a great example of all the strengths of 101 cookbooks. Scrupulously honest. Filled with all kinds of useful information. Exactly like Heidi wrote, it takes forever but is delicious.

Heres what I did:
1. Followed the recipe for the crust to the letter. I loved the sesame seed - oat - spelt combination. For my taste, sesame oil would be too much. Instead of a 9.5 inch tart pan, I used individual quiche dishes and ramekins.

2. Filling: I've made this a couple times.

Version 1 (vegan): Mushroom and spinach filling with the original tofu-rice vinegar base. In addition to caramelized mushrooms, I added caramelized fennel. This turned out deliciously creamy. The smoothness of the tofu in perfect contrast to the earty texture of the spelt crust. To my palate, the quiche could use a little heat. Perhaps a diced green chili or maybe some smoky undertones of chili oil.

Version 2 (includes eggs): Mushroom, spinach, red bell pepper filling. I went ahead and chucked the veggies into an egg custard. This was not as creamy as the tofu filling but had a little more heat from the red bell peppers in it.

The verdict:
I've frozen a batch and eaten them for breakfast / lunch over the course of a week. They held up well and have that nourishing, satisfying quality. To be fair, its all a matter of taste. To the average palate (if there is any such thing) they may seem like excessively healthy food. As for me, I confess that while the tofu filling was good, its too much work to make on a whim. Yes, I'm lazy and healthy. Ha ha. I adore the spelt crust - its just the thing when I want eggs and whole grain in my breakfast but I'm not in the mood for toast. And yes, I will toast oats and sesame and grind them and slave over this crust. Thats how much I like it!

Recipe Resources:
1. Original recipe featured in Peter Berley's book, 'The Modern Vegetarian Kitchen'.
2. Spinach Mushroom Quiche Recipe used from Heidi Swanson's 101 Cookbooks

Come, join me at Suganya's... Suganya, of Tasty Palettes is hosting Vegan ventures, incentive for all of us to explore healthful alternatives. As for Tasty Palettes, one simply cannot get enough of it - gorgeous pictures, thoughtful writing and a host of innovative recipes!

Twisted Pair

2007-11-19T00:40:00.000-05:00

Finding myself somewhat burnt out a while ago, I decided to nuture my creative side blah blah and signed up for a pottery class. It would be wonderful, I told myself, to make something. To use my hands to create stuff. Besides that hot scene from 'Ghost' with Patrick Swayze and Demi Moore has been indelibly burnt into my brain!

Anyhoo, long story short, I found myself sitting in a pottery class. The people were fabulous and I had a blast with them but the oh-lets-make-something-with-our-hands part was a complete disaster! Just being honest here. I got clay EVERYWHERE, but lets not go there. Ironically, the first thing they ask you to do is 'center' the clay!!

#@%$@

If I were centered, would I be taking pottery classes for relaxation? No, gentle reader, I would be guzzling down the good stuff by the pint.

Everything that I made was short and ugly. Too tall for a soap dish, too short for candles or whatever else. Brace yourself for the ugliness, I will post pictures often. This week's stoneware troll is featured in the picture above.

A couple days later, I was meandering through the aisles, as is my wont, when I chanced upon this 'Twisted Pair'. Tee hee!! And because I'm just a seven year old on the inside, I giggled helplessly. Of course, I had to buy it and try it!

And then what happened?!
- Touted as ancient grains and what-not, kamut and quinoa sounded terribly healthy. It was easy enough to cook: added to boiling water for 8 minutes.

- Added a bunch of roasted vegetables to the pasta. I had red onions, fennel, artichokes and red bell pepper around. Added a little garlic and tossed with basil pesto (Homemade, no less! Thank you!)

- I was quite pleased with the pasta. It turned out hearty and delicious. Slightly more nutty than the usual whole wheat or multi-grain varieties.

Fine Print:
In general, whole grain pastas sometimes take some heat (ha, pun unintended) for their texture, taste and the time it takes to get them al dente. I prefer their interesting nuances to the silkiness of regular pasta, so I am certainly a biased reviewer. Aside from the matter of taste, the health benefits of multi-grain pasta may tip the scales in their favor. They are often higher in protein and fiber compared to traditional choices. Some skepticism may still be warranted, I'm not quite sure what happens to all that ALA omega-3 wonderfulness once the pasta is cooked.

By-the-bye:
1. Twisted pairs online!
2. Join shutterbugs online at Click! Jugalbandi is a treasure trove of much healthful food and thought. Can't wait for this month's Noodle round-up!

Hoofin' It!

2007-11-11T12:39:00.003-05:00

As much as I love being outdoors, there lives deep inside me, a city slicker. Fortunately for me, Rochester seems like just the right balance of urban and outdoorsy. Its a fun city to explore on foot. So many neighborhoods, each with their own distinct flavor. I've meandered through streets and alleys, in the shadows of giant buildings...

Truly, the best way to get to know a city is one step at a time. By the Eastman School of Music, the air vibrates with a kind of intensity. "Fueled by caffeine and fear".The potent alchemy of talent and hard work swirls around me. I've run by fresh faced young men in wool jackets; ambitious, broad shouldered, unscathed by life. Running past Midtown Plaza on my lunch hour, I've caught a whiff of weed on the street! Past glorious buildings, standing tall, testifying to the triumph of mind over matter. They took shape in an architect's mind, perhaps on a draughtsman's board, long before AutoDesk was a twinkle in an engineer's eye.

Soon the lotus headdress of the Times Square Building joined the Kodak Building as a landmark. How could I mistake the brightly lit triangles atop Bausch and Lomb Place... I love most things that were made in the '60s (smile) but the beauty of the Xerox Tower still eludes me. I blow silent kisses to bald dome of the planetarium. Old stately homes that once housed the genteel and upstanding are now filled with the bold and boisterous!

At my adventures' end, I stepped into the warmth of my little apartment. Finished the evening with a little acorn squash with wild rice and quinoa pilaf. Simple enough to throw together on an autumn evening, fancy enough to serve your vegetarian / health-conscious guests over the holidays.

Heres what to do:
1. Bake acorn squash in microwave (zap for 7 minutes) or oven (350 for 20 minutes). Dot with butter or brown sugar to taste (I didn't!)
2. Toast and cook a third of a cup of quinoa. Cook a third of a cup of wild rice. The ghost of sticky skillets tells us that cooking times vary for different whole grains and it is best to cook them separately.
3. In the meantime, saute garlic, fennel, red onion, carrots in a teaspoon of olive oil. Chuck in the quinoa and wild rice and stir. Add salt / crushed red pepper to taste.
4. Spoon the pilaf into the baked acorn squash. Top with fresh shaved parmesan cheese if desired (I didn't!)
Bon Appetit!

In keeping with the Healthy Holdiday Food theme, this one goes to Heart of the Matter #9, hosted by the Accidental Scientist. Happy Holidays!

Bisi Bele Bath

2007-11-07T00:38:00.003-05:00

I am a formidable multi-tasker. I moisturize when I'm at a traffic light. I do heel raises while waiting in the check out aisle. The old neurons are good for parallel processing. Two seemingly irreconcilable points of view? Daniel Craig and Pierce Brosnan? Fear not, I can make room for them both in the top storey. (Grinning widely, quite distracted) Mentally I'm like one of those incredible street performers that rides a bicycle and juggles three chairs while jumping through a ring of fire. (Goggling at vision, but I digress) You get the picture. Besides I said mentally!

My multi-tasking ends when it comes to bisi bele bath. Its true. Bisi bele bath is my one and only. Takes up all my attention. Its like a precocious child, just waiting to wreak havoc. Close supervision, gentle reader, is whats needed. Not a minute untended.

However, as with children I suppose, the payoff is worth it. Bisi bele bath, gentle reader is, arguably, on of my favorite combinations of substance and style. Robust, almost majestic. Complete in itself.

Heres what I did:
Followed recipe from Dakshin by Chandra Padmanabhan. Made the following modifications:
1. Used brown rice instead of white rice.
2. Add ginger paste to the ingredients.
3. Add jaggery as a sweetner.
4. Did not use ghee.

In more detail than you will EVER need:
1. Cook 1 cup each of toor dal and brown rice.

2. Heat a teaspoon of oil in a skillet. When the oil is warm (not smoking) chuck in the following. Give them each a minute to turn fragrant. This is my favorite part. 1 inch piece of cinnamon bark, 4 cloves, 5 whole pepper corns, 1/2 teaspoon fenugreek seeds, 3 teaspoons chana dal, 6 red chillies, 3 tablespoons coriander seeds, 2 tablespoons poppy seeds, 1/2 cup dessicated / unsweetened coconut. Cool and grind to a paste.

3. Grab tamarind pulp by scooping out of store-bought container (ha ha) or nuke a teaspoon of tamarind and a quarter cup of water in the microwave. Dig your fingers and play with the mushy brown stuff! This is my favorite part.

4. Time to put everything together. Heat another tablespoon of oil. Add a pinch of hing and check in the following and make them sizzle: 2 teaspoons mustard seeds, red chillies to taste, 1 tablespoon urad dal, 1 tablespoon chana dal, 6-8 curry leaves. Add upto a cup of diced vegetables of your choice: I would reccomend onions, green bell pepper, carrots, peas. There are those who will chuck in eggplant, broccoli, cauliflower and the like. (Insert disapproval here) Reckless behavior, if you ask me.

5. At any rate, at this point, you will be blanketed in a spice fug that would make the Maharaja of Mysore proud. Add a tablespoon of sambhar powder. Any sambhar powder will work, but if you have anything thats been made / procured specially for you, it will take things up a notch. This is my favorite part.

6. Add a teaspoon each of minced ginger and garlic. I've been known to crumble a half inch piece of jaggery at this point. Let the vegetables sweat. I like to leave them crunchy and so I don't cook them to mushiness. But of course, its all a metter of taste.

7. Show time! Add the cooked rice and lentils to the vegetables. Add the masala paste and tamarind water. Let them get to know each other. Hover attentively but do not intrude. What emerges is a flavorful one-pot dish that will warm your belly as well as your heart. This is my favorite part!

This is a good one to share with loved ones - Bisi Bele Bath is off to Monthly Mingle hosted by Meeta, domestic goddess extraordinaire!

Stacked

2007-10-28T16:37:00.001-04:00

It was a simple problem.
1. One craves parathas made from scratch. Ergo, one makes parathas from scratch.
2. One simply cannot eat more than two parathas at a sitting.
3. The making of said parathas requires a bit of planning and elbow grease.
4. Umm, lets just say, I am built for distance, not speed. Ergo, I would rather make a stack of 12 parathas at a go than two parathas in a jiffy.
5. Parathas don't keep well.
6. Stalemate (pun unintended)

And so I embarked on a quest for home-made parathas that could be frozen and eaten later. I tossed and turned, looking for solutions. And then, I was dipping into Dim Sum when inspiration struck. (Side note: Have you noticed how many good things happen over Dim Sum? Marvellous really.) But I digress. The point is, I was delicately cutting leek pockets into demure bite-sized pieces, completely entranced by their fluffy, crispy perfection when the old neurons fired. This, I mused, is what I want the texture of my parathas to be. Almost instantaneously, the vision of Ming Tsai, in his blue shirt, smiling and confident, appeared in my head. Of course! I almost clapped my hand on my forehead: the Blue Ginger Cracker Dough! A ha! I would make parathas with the blue ginger cracker dough recipe. If it works for Ming Tsai's scallion pancakes, surely it would work with parathas...

I was unstoppable. I wanted to rush home and slave over a hot stove. I hunted down potatoes. Mashed them and chucked in ginger, garlic and green chillies to make a robust filling. One that would have any truck driver in the Punjab twirling his mustache with unfeigned approval. I made the dough with whole wheat bread flour, yeast, one tablespoon vegetable oil and water. Gave it plenty of time to sit and rise. Sure enough, it doubled. Fortunately for me, the dough was easy to work with and lent itself to the folding and fussing that makes a paratha the lovely, fluffy crispy thing that it is.

The Verdict:
The whole wheat bread flour in the dough made the parathas heartier than the usual version made with atta. I see this as a positive change. In addition, the parathas held their fluffiness better than the traditional atta-version. I froze a batch to use in a week. The whole wheat - spiced potato mix is quite unbeatable, although I'm sure peas and/or cauliflower would be a nice variation. I've cut up parathas into little wedges and served them as an appetizer. Also tried working the dough into quesadilla and pocket shapes. All in all, I think the whole wheat version of the cracker dough will work quite nicely to make a robust, hearty paratha.

Paratha How-to on the web, pretty pictures and all
1. Spinach and cheese version - yum!
2. Bureka Boy's unstoppable cauliflower filling!
3. A mixed dal version thats on my mind...

Gusto

2007-10-19T15:25:00.001-04:00

Much good food has been consumed over the last few weeks and I owe you a bunch of reviews. Now that I finally have a minute to catch my breath, heres the skinny! Lets start with Gusto (pun unintended)!

Gusto is a lovely Italian place on Alexander, right next to the Toad and across from Bamba Bistro. Housed in the gorgeous Medical Arts building, I've driven past/walked by Gusto often, making mental notes to stop by. Look at that picture below), you will start to appreciate my will power! Its almost impossible to resist the temptation to step into this charmingly stylish cafe. The interior is full of vibrant colors and interesting little tchotchkes. The high ceilings and windows make all the difference. I like the layout - there isn't a bad table in the house. You could sit facing the other diners or you could be looking out the window. Alexander Street is a good place for people watching - so its a win-win situation!

My inner cautious-ness led me to suggest Gusto for lunch. When I'm trying a new place, I usually head there for lunch. Most places are less crowded and less pretentious over lunch! I had one of their daily specials: Baked Acorn Squash with Parmesan Risotto, served with a Baby Spinach Salad. It was very good. The portions were perfectly sized. The acorn squash was cooked to perfection, soft, golden and fragrant without going overboard on the butter. The parmesan was fresh and not greasy. Both these features earns Gusto many points in my book. Too often, restaurants try to over-compensate for lack of flavor by slathering food in butter and/or olive oil. The salad was extraordinarily simple - baby spinach and little shavings of parmesan. Every leaf was fresh and crisp, the cheese was creamy and tart, not overly salty. My dining partner (my boss!) tried the Chicken Pastina soup and the Italian sausage panini. Both were fresh and flavorful.

All in all, its the kind of place that you could go to with your co-workers for lunch in the middle of a weekday. Reasonably priced, flavorful food with enough choices to please everyone. Our waitress (who was, incidentally, unusually chatty but not in a creepy way) pointed out that its also a popular date place, especially in the evenings. I could see why - the interesting-looking chandelier and sumptuous curtains somehow set the right mood: casual yet intimate. There you have it - Gusto has my blessing! Go try it!

Gusto on the web:
1. Reviews on RocWiki
2. Official Gusto website

Grey matters

2007-10-15T13:49:00.005-04:00

I am like the Phoenix this week, gentle reader. Rising from the ashes, so to speak. A happy tangle of neurons used to live in the top storey. Firing madly. And now they float in a broth of caffeine, alcohol, fear and sleep deprivation. Sigh. Pass the chocolate!!

Tried simulating domestic goddess-hood by making Nigella Lawson's famed Banana Bread, from 'How to be a domestic goddess'.

Modifications:
- Substituted whole wheat flour and a tablespoon of wheat germ
- Half white sugar + half brown sugar.
- 6 tablespoons butter and 2 tablespoons yoghurt

The verdict:
Rum soaked raisins are the ticket! I will admit that I had my doubts - I sat on my hands, desperately fighting the urge to chuck in chocolate chips. To my disbelief and delight, the bread was fabulous. Gorgeous to look at, excellent texture and taste. Full of that sweet banana goodness. The almost rustic heartiness of the whole wheat is a nice foil for the sultry echoes of the rum/raisin combination. There is of course, the small matter of what to do with raisin flavored rum...

Update!

Previous banana bread ideas included this Banana Crumb Muffin Look-Alike. But ever since Nigella's Banana Bread (above), there hasn't been that much motivation to look for new recipes! Meet other banana bread aficionados at Not Quite Nigella's Banana Bread Bake Off!

Fruitful days

2007-09-25T20:11:00.001-04:00

Far too much time is being spent with the laptop and not enough time with other human beans. Wish me luck, gentle reader. Here's hoping all this will bear fruit someday. Speaking of fruit, Fall brings sweet gifts. Pictured above are apples (? Red Delicious) by the Lake.

The plethora of choices had me waffling in the apple aisle at Wegman's this past week. (Yes, there is an apple aisle) Picked up some Cortlands and turned them into a Apple Clove Bread.

Heres what I did:

- Beat 4 Tablespoons butter, 2 Tablespoons yoghurt and half a cup of sugar (white and muscovado in equal parts). Added 2 eggs and half a cup of milk.
- Combined 1 and 1/3 cups mixed flour and 1 teaspoon baking powder. I used equal parts: whole wheat, amaranth, barley and oat flour!!
- Added 1.5 cups of chopped apples and 1 teaspooon fresh ground cloves.
- Baked at 350 for 60 minutes.

Voice of Experience:

The apple clove combination is delightful. I'm thinking about adding cinnamon next time. Tart apples like Golden Delicious would work even better. The flour combination was overkill. In general, oat flour is tricky to work with, in my admittedly limited experience. Will stick to whole wheat and a little amaranth or spelt next time. Else will make it in a flatter pan, like a 9x13 instead of a 9x5 loaf pan. To be fair, this a good snack or breakfast bread, hearty and flavorful without going overboard on the butter.

This one goes to Scott at The Real Epicurean for "In the Bag". Scott hosts this seasonal food-themed event and this month's feature is fruit!

Recipe links:
Apple Clove Cake

Get. Rich. Quick!

2007-09-17T21:06:00.002-04:00

Theres no other way to say this. I have, what may politely be called, a baking disorder. Symptoms included the creation of this Rhubarb Bread, served with peaches from the Public Market.

I've pondered over the social whirl of the last few months when it suddenly struck me - I have the best guests. Honest! Its been so much fun. Please keep on coming over.

We've hiked by waterfalls, sipped wine and sighed over gorgeous summer sunsets by the lakes. We've talked non-stop, into the night over ice cream / parathas / beer. And of course, we've argued. French toast or omelette. Tea or coffee. Pandit Jasraj or Kanye West. Ah, the lively banter of vibrant relationships.

Much to my amazement, we didn't get lost. (Knock on wood). Not that I had anything to do with it. I am now the proud owner of a GPS thingamabob. (Feel the waves of rapture here - Thank you, Thank you, Thank you!!) Being little gadget-geeks, we drooled over the device and played with it. Personally, I attribute the vast popularity of the device to the fact that one can set it up so theres a woman with a British accent who orders one around!! In spite of my loud and strident demands to pick the American guy (Rich), the evil navigator chose the American chick. I'm waiting (im)patiently. Its only a matter of time before we get Rich.

And so the adventures continue! This one goes to Coffee for Monthly Blog Patrol!

Recipe Notes:
1. Rhubarb Bread was part of a Spring Brunch here (yum!)
2. Picture Perfect Rhubarb Bread here
3. Another version that uses oil instead of butter
4. Reccomended changes:
- Substitute whole wheat for all-purpose flour. Big improvement in texture.
- 1.5 cups brown sugar is overkill. Scant 1 cup is good. I've also chucked in strawberries in previous versions, when I worried that the bread will be too tart. Besides, I figured I can always top it with a little honey.

Chocolate Pistachio Shortbread

2007-09-10T22:56:00.001-04:00

One immensely intriguing aspect of cooking for people is the matching of personalities and flavors... This whole business of trying to guess what flavors a given person will like is quite fascinating. Dutiful, mild mannered men with a passion for chocolate, stodgy WASPS at Wegman's adventurously diving into sushi... and then of course the brash thirty year old who cradles her oatmeal :-)

My favorite though, is the completely charming, well-behaved nineteen year old who wanted to try a new flavor of donut a day!!! I felt my arteries harden at the very suggestion. Shuddering delicately, I held the door open for her at Dunkin' Donuts and at the mothership Wegman's at Pittsford. While I couldn't bring myself to deep-fry at home, I wondered secretly, if I couldn't find a happy meeting ground. Something chocolatey, rich and sweet, that we all could enjoy...

Turned to the Joy Of Cooking series and sure enough, there was a recipe for Chocolate Shortbread. It met ALL our specifications, no small feat. It was loaded with chocolate, already putting it ahead of its competitors. It was NOT loaded with sugar, making me warm up to it even more! No eggs. The only change I made was to top with crushed pistachios, cashew nuts and cardamom. Time to embrace the inner desi!

Everybody LOVED it (though I say so myself). The recipe does not use baking soda or powder and all its richness comes from butter. But it is quite delicious, as shortbreads go and the nut topping endeared it to us even more. I was happy, to find a trans-fat-free, delicious treat. We ate it as a dessert and as a snack with tea, coffee and/or milk. We took it with us on a picnic - it held up quite well and was gone before we made it home!

Original Recipe from Joy of Cooking: All About Cookies

Why I try to read (and digest) more than one book at a time remains a mystery!

Recipe Update:
A thousand apologies for the delay in posting the recipe. Without further ado, here it is, modified from The Joy of Cooking: All about Cookies.

Heres what to do:
- Beat 1/2 pound (2 sticks) softened butter and 1/2 cup sugar until fluffy.
- Add 2 ounces melted bittersweet chocolate - I've added upto 4 ounces.
- Sift 1.5 cups flour and 1/2 cup cocoa over the melted chocolate / beaten butter mixture. (I used 1 cup all purpose flour and 1/2 cup amarant flour) Mix it all up nicely. Press dough into a 9x13 pan.
- Toast 1/2 cup mixed nuts. I used pistachio, cashew nuts and a couple pods green cardamom. Pulse till finely chopped or coarse. Press the chopped nut / cardamom mixture on top of the shortbread. A rolling pin makes quick work of this.
- Bake at 300 degrees F for about 40 mins. Test with a toothpick, the edges and nuts will appear lightly browned. Cut into bars and cool. Enjoy!

This one goes to Nags at "For the cook in me"! Show me your cookbooks!

Beans Pallya

2007-09-04T23:51:00.001-04:00

One of the reasons I find South Kanara food so intriguing is that the exact same dish made by two different cooks ends up tasting completely different. My secret (though not quite original*) hypothesis is that the flavors of the food meld with the personalities of the chef. And the end result can be rather startling. Robust, bold curries emerge from the kitchens of bashful, self-effacing aunts; simple, satisfying pallyas made by taciturn, fastidious uncles.

Speaking of which, pallyas (not fastidious uncles) are one of the cornerstones of our evening meal at home. All kinds of vegetables were introduced to us, camouflaged in a benign pallya. Beans, cabbage, peans, suvarna gedde (literal: "golden tuber") have all featured in starring roles, at one time or the other.

The delightful thing about South Kanara cooking in general and pallya in particuar, is that it lends itself to infinite variation. On a school night, the pallya in question was a humble, no-frills affair. Chopped vegetables, with barely a hint of curry leaves. Perhaps some green chili echoing in the background... If guests dropped by or if we wanted to take it up a notch, a little jaggery and tamarind slipped in. Sometimes a quick squirt of lemon juice. And then of course, there is the dressed-to-impress pallya. This is the no-holds-barred pallya, decked in coriander, coconut and red chili. The vegetables boldly hold their own amidst the fanfare of all these exotic spices.

Ya gotta love 'em all!

I remember digging into my no-frills beans pallya and tomato saaru on a weeknight, pensively contemplating homework or some other injustice meted out at school! Such comfort food. Many years later, I marvelled at the uncomplicated genius of kene gedde (a.k.a. suran, elephant yam) pallya. The pallya brought back the simple pleasures of eating together, of a home-cooked meal... And then of course, there is the all-dressed-up pallya thats served at wedding feasts and such. Quite unforgettable! Even among, culinary celebrities like chitranna and all kinds of sambhar and huli, the pallya would shine.

So this weeks feature is beans pallya, a common feature from my menu(picture above). I confess that I've served it as a pallya, just as often as a side dish. I know, blasphemous! What to do - everybody likes it!

*The original idea for 'culinary witchcraft' came from Aunty Alia in Midnight's Children. What can I say, I'm a sucker for all things Bombay :-)

This post is for Asha of Foodie's Hope - hostess extraordinaire and wonderful, wonderful person. She is hosting RCI (Regional Cuisines of India) featuring Karnataka Cuisine this month. I can't wait for the round-up!

From the Department of What-Not-To-Do

2007-08-28T00:09:00.000-04:00

Some people are destined for greatness. And then theres the rest of us, shining examples of what-not-to-do. My experiments with beauty, glamor and other elusive feminine attributes continue unabated. Gentlemen, avert your eyes. I may hold forth on topics unsuitable for your untried ears (or eyes, in this case)

I have been dressing up and going to work for the whole of last week. Feel the fatigue in my spirit. Of course, I don't go to work undressed. But, gentle reader, note that I am a lab rat, of the species Geekus Supremus. If I had to choose between spending time with a muscle, a neuron and epidermis, I would pick muscle. Any day. Any time. Never-the-less, the epidermis is what the world sees first. And therefore, it is often important to package self suitably and deliver self to work.

Interminable loads of laundry were done. My spirit cringed, weighed down by domestic chores as I ironed my 'formal clothes'. Got the hair situation under control. Even wore foundation. And then, drat it all, it rained. %$#@! I went to work looking vaguely mottled. Perhaps speckled. Sigh.

Needed something that would serve as a balm to my wounded soul. Lavender Tea Bread. Ah, the sight of billowing curtains and the lovely bread... I'm beginning to recover already!

Bought this lavender plant at the public market. It is wonderfully fragrant. Followed the original recipe quite closely. Substituted 1/2 cup plain flour with 1/2 cup amaranth flour. Also topped it with a lemon glaze. The lavender flavor is not cloying and paired up quite nice with lemon. While whole wheat flour would not work, amaranth held its own. All in all, its a delicate, girly bread. Quite dainty. I'm hoping some of that will rub off on me. Ha.

Journeys

2007-08-20T09:40:00.001-04:00

As we say goodbye to a gorgeous summer, fond memories from this winter tiptoed into my head... Curled under a down comforter, I listened to the muffled sounds of the world outside. It was snowing, gentle reader, and I was cocooned in warmth, trying to stretch this moment out indefinitely.

Transported to a different time and place, the luxury of waking up leisurely at my grandparents' came back to me. Bright sunlight streamed through the windows, the bed was enormous and always smelled good. Ajja (our grandfather) would bathe and do his morning prayer (japa). Sacred thread on his brown back, he would sit crosslegged and read the Gita. In an attempt to inculcate some goodness into his fiendish grandkids, he read some of his shlokas out loud.

AkAshAt patitaM toyaM yathA gacChati sAgaram |
sarvadevanamaskAraH keshavaM prati gacChati ||

"Just as water that falls from the sky goes to the ocean,
so also all our prayers ultimately reach the Lord"

These words have always been reassuring. Like that raindrop inching towards its eventual destination, its good to be reminded of the inevitability of our absolution.

If you're a raindrop in Upstate New York, the journey may be a little longer. From the giant lake into vapour. Carried by clouds, swollen and tremulous. Finally take the shape of a little snowflake. Swirling through space and time. To eventually land on an eyelash, maybe sparkle on a windowpane or perhaps frozen into an long, sharp icicle, waiting for spring... Nevertheless, the gentle earth will draw you close and send you on your way.

In keeping with the mood, lets make Raagi Haalbai. This is one of those dishes that loving family makes for you. Its not glamorous. Its never featured on a menu in a restaurant. But your mother or devoted aunt will bring out pieces of cool halbai on a warm afternoon, as post-lunch treat perhaps. Or when you come home from school, grimy and ready for stick-to-your-ribs sustenance.

Many many thanks - you know who you are... Everytime I think of halbai, I think of all the ways you've nurtured me.

How to make it:
1. Mix on low flame: 1 cup ragi flour, 1 cup coconut (fresh / frozen), 1 tablespoon rice flour, 1 cup jaggery.
2. Stir till everything mixes and the the mixture starts to leave the sides of the pan.
3. Sprinkle a little cardamom into it. Cool and pat into a flat surface. Enjoy and know that you're loved, inside and out.

Inconstant Craving

2007-08-11T13:32:00.002-04:00

Our tastes at the table, I suppose, are a reflection of our choices, food and beyond. I come from good South Kanara stock. My people LOVE rice. I've walked to my dodappa's house, some distance from the paddy field we parked the car in. We've balanced on the mud dividers between rice fields... the earth warm and squelchy under our feet.

Every meal featured rice in all its versatile splendor. Fluffy little mountains on a banana leaf. Spongy idlis. Crisp dosas. I marvelled at the women who cleaned and washed the rice, ground it to precise coarseness, steamed it, waited for it to cool, cooked it, flavored it and served it. Even tucked it into little packages to sustain us on the road. And then disappeared to do it all over again for the next meal, the next clutch of guests. What a labor of love!

I confess that my own adoration of rice has not been steadfast. I've experimented with brown rice, substituted with barley, fallen headlong in love with israeli couscous. My list of sins is long. Sigh.

But every once in a while, I return to the fold. Some things work best with white rice. Nothing else quite hits the spot!

I came across this recipe for Cabbage Rice many years ago in a cookbook by Tarla Dalal. Its one of those iron-clad, infallible recipes. And is strangely popular to boot! It has grown to be one of the cornerstones of my quasi-traditional menus!

The rice is flavorful and easy to put together. Just sauté all the ingredients and let them pressure cook. You can make it as spicy or as bland as you'd like based on whether its summer or winter and who you're going to make it for. I've usually served it with plain yoghurt but any raita will work.

Heres what to do:
1. Chop up about 2 cups of cabbage. Add vegetables of your choice. I've chucked in cubed potatoes, carrots, beans, cauliflower florets and peas.
2. Soak 1 cup of rice.
3. Heat about 2 tablespoons of vegetable oil. Throw in a stick of cinnamon, a bay leaf, a couple cloves and a couple pods of green cardamom. Whole spices are critical.
4. When they're hot and smoky, add a tablespoon each of minced giner and garlic. Cover your eyes and forget about ever smelling pretty for your dinner guests. Add a chopped onion.
5. Start throwing everything in: add cabbage and other vegetables. Add a quarter cup of coconut. Fresh grated will go a long way, but if all else fails, use the dry kind.
6. Time to get the spices going. Add turmeric, salt to taste, 2 teaspoons of cumin powder and a pinch of coriander powder. If you like your rice good and spicy, add one or all of the following: red chili powder, garam masala or biryani / pulao masala.
7. Add the soaked rice and 1.5 cups of water. The rice is now spicy enough to float a nail. Add a dollop of yoghurt and pressure cook. (It is usually done at the first whistle)
8. Garnish with a squeeze of lemon and chopped coriander. Serve hot with yoghurt.

United in the love of rice, join us at Sharmi's for JFI-Rice!

The Black Cat Cafe

2007-07-31T23:15:00.000-04:00

A man
who cooks well
and looks swell!!!

(Yum!!)

Stumbled on the Black Cat Cafe in Ottawa. Was invited to an impromptu birthday celebration. If that wasn't enough happiness for one evening. Chef Rene Rodriguez came out to greet the happy revelers. I thought I'd died and gone to heaven. I goggled, within swooning distance of his gorgeous self. If I breathed deeply, I'm sure I could capture some errant carbon-di-oxide that he'd just exhaled. (sigh) Yes, I can be quite creepy! Without further ado, here are the pictures, lovingly plagiarized from their website for your viewing pleasure.

Uncluttered flowing lines, minimalist decor and outrageously good food - just my kind of place!

Banana Crumb Square Things

2007-07-22T00:02:00.002-04:00

Although you'd never guess it from my kitchen nazi demeanor, one of the main reasons I enjoy food is because I get to cook for the folks I love. Its not just about preparing food, is it? Its about all the thought, the possibilities, the minutiae... all culminating in a happy lip-smacking experience. One thats easy on the eyes and palate, nourishes your body and nurtures your spirit.

Its not always smooth sailing... A zillion different details must come together, all those taciturn ingredients with minds of their own. Knowing me, I have strong feelings about EVERYTHING and refuse to compromise because I know I'm RIGHT!! (sigh) Perhaps it is time to learn how to be gentle!! And then, with a little stirring, a little sifting, everything comes together and they all get along.

I was looking for a sweet bread that would work as a breakfast dessert and then double up as a coffee cake to serve with ice cream. I wanted something sweet but not too sweet, healthful but not obviously so... (picky, picky!) I came upon a popular recipe for Banana Crumb Muffins. Made the following changes: substituted whole wheat flour for all-purpose flour, 1/2 cup brown sugar and 1/4 cup white sugar for 3/4 cup white sugar and chucked in a tablespoon of yoghurt and cut down on the butter. Used a 9 x 13 pan in lieu of muffin cups.

The bread lived up to its outstanding reviews! Everybody who tried it, liked it. It worked with coffee at breakfast. Warmed up a little, we ate it after dinner with Creme Brulee ice cream! The crumb topping was noteworthy and received quite a few compliments all on its own. Heres a bread, strong and smart, yet versatile and gentle... and popular to boot! Perhaps theres a lesson in there somewhere!

Healthy hummus and seductive sangria!

2007-07-19T08:02:00.002-04:00

Summer holds us in thrall - a judicious mix of rain and blistering sunshine prevails. I've turned to Sangria for refuge. I asked for Sangria at a few restaurants in my whirlwind travels over the last couple months but drew blanks. I took this as a sign and made my own pitcher of sangria!

Heres what I did:

1. Added half a of cup of sugar, a cup of rum, a cup of orange juice to a bottle of red wine in a pitcher. Slice a lemon, a lime and an orange and let the mixture chill for a few hours. Voilà!

Judicious sipping at regular intervals suggests that the sangria is ready in four hours ... and gone in about 48 hours!

I found myself feeling a little peckish the other day and turned to one of my new favorites: roasted red bell pepper hummus. The public market is awash with red bell peppers. Enough to make Edward Weston move to Rochester!

Heres what I did:
1. Roasted two red bell peppers with garlic and olive oil.
2. Toasted a quarter cup sesame seeds with a teaspoon of olive oil till the seeds were fragrant.
3. Soaked a cup of chick peas (garbanzo beans) overnight and pressure cooked them to mush-ness.
4. Blended all of the above. Added salt, pepper and lemon juice to taste and red pepper flakes to add heat.

It turned out pretty good. Its a low-fat recipe and I was stingy with the olive oil. I'm sure a more creamy result may be achieved with a. More olive oil, b. Tahini. I've been using it as a dip, to serve with crackers and such. Quite honestly, this is a healthy hummus, one that is good to have handy when making wraps and sandwiches for self. It will not win me any adoring fans at a potluck, but thats what the Sangria is for! Enjoy!

Links:
1. Original recipe for Spanish Sangria
2. Original recipe for Red Bell Pepper Hummus

More?

2007-07-13T23:53:00.002-04:00

Short version: I offered these cookies to a guest. He seemed to like them. He bit into the second one and said thoughtfully, mystified yet polite, "They seem kinda petite"

Hmmm, I wondered... Does size matter?

While I am all about frisbee sized cookies, especially chocolate chunk at Jimmy John's in the Ped Mall (sigh), I will confess that my own creations tend to be somewhat dimunitive. Who knows why... perhaps, its my inner minimalist? My inescapable frugality?

I dunked the little cookie in my coffee and bit into it. Hearty and comforting,it was just the right taste and texture. A couple more bites and it was gone. Its friendly sweetness lingered. Finding myself at that tempting juncture between one-more and no-thank-you, I wondered if I wanted more.

When does one stop... satiety can be a moving target. Am I full? Yes! Would I like some more? Yes! Ha! Satisfaction is a many-splendored thing. As much a function of the chemicals I introduce into my blood stream with each mouthful, as their mysterious alchemy inside my head. For now, I will enjoy their lingering sweetness, secure in the knowledge that there is more, should I want it.

Pineapple Chardonnay Sorbet

2007-07-08T00:07:00.000-04:00

Life, with almost feminine perversity, unfolds in a seemingly arbitrary way. And then every once in a while, the light shines, all the dots connect and clarity strikes!

Such is the tale of the pineapple chardonnay sorbet. I mulled over random ingredients in my fridge - pineapple chunks in their prime, half a bottle of reasonably good chardonnay, random selections of fruit juices... I perused my favorite food blogs and magazines listlessly. And then finally, in a flash of inspiration, the neurons in the cooking / creative center of the brain finally fired. Action potential!! The electricity travelled down the old synapses and a sorbet was born.

Heres what I did:

1. Mixed up 1.5 cups of sugar and 2 cups of chardonnay and brought to a boil.
2. When the sugar had dissolved, added 3 tablespoons of lime juice, 1 teaspoon of lime zest, 1 cup pineapple guava nectar and 3/4 cup crushed fresh pineapple.
3. Let the mixture cool and then stick it in the freezer.
4. Heres the hardest part - for the next three hours, stir the sorbet-to-be every 40 minutes to break up the ice crystals. Now you know how completely wasted my evenings are.

There you have it! A completely foolproof sorbet. Its a pretty forgiving recipe - I tossed in sugar and wine in a buoyant mood. I did however stop and taste often (wink!) I don't think the lime zest is critical. The chardonnay - pineapple combination is what makes this sorbet stand out. Made for a lovely light dessert on the fourth - we watched fireworks and slurped some sorbet!

Links:
1. Original Recipe for Pineapple Lime Sorbet from Cooking Light
2. Instructions for Watermelon Granita

Laura, over at Eat, Drink, Live is hosting this month's Hay Hay Its Donna's Summer Day with a sorbet theme! Can't wait for the round-up!

Tru Love

2007-06-28T21:36:00.000-04:00

Forgive me, gentle reader, for disappearing!! Kisses! I missed you too!!

The long and short of it is that I have been travelling and catching up with friends and family. Over the last few weeks, I have probably visited you or missed your phone call as I was driving madly, swallowing the miles between us! On the bright side, these last few weeks of craziness present irrefutable and much-needed proof that I do have a life. Yay!

Needless to add, much food has been cooked and consumed. New friends and old have joined us at the table, and almost every meal has joined hosts of others as a cherished memory.

On a recent trip to Buffalo, we stopped at Tru Teas on Elmwood Ave. Roughly speaking, Elmwood Ave is to Buffalo what Park Ave is to Rochester. Bright, vibrant and filled with a kind of youthful energy, its a great venue to shop and catch a meal. We fell in love with Tru Teas, a tranquil, crative oasis.

We tried the Steamed Vegetable Dumplings and the Mad yak Hummus and Flat Breads. Both were excellent - flavorful and well-presented. Finished things off with the Green Tea Ice Cream. It was a generous portion, served with raspberries and a sprig of mint. Absolutely delish!!

I have often asked friends for food reccomendations and Tru Teas was among many others, put together in a list, meticulously compiled and shared. Thank you so much - we could not have enjoyed ourselves more!!

The George Clooney Brownie

2007-06-08T16:01:00.001-04:00

Be warned, gentle reader, I am about to hold forth on a topic that may elicit violent passion. The George Clooney brownie. This is a brownie thats completely charming and quite sinful. Absolutely delightful morning, noon and night. Just like George Clooney. Deep breathely.

While it is true that I have yet to meet a brownie I didn't like, I will be the first to admit that not all brownies are created equal. The idea for this one was born from Mascarpone Swirled Brownies featured in Food and Wine Magazine. The recipe is generous with butter (ahem) and does not include nutritional information. Ignorance is bliss!

Not willing to risk putting my will power to harsh tests, I halved the recipe and eliminated the mascarpone cheese. Let nothing stand between this woman and her chocolate.

Thanks to the butter and sugar in it, the brownie has that magical melt-in-the-mouth quality. Its awfully easy on the eyes - turned out a gorgeous shade of brown. Full of chocolatey richness, this brownie will tempt you out of a sunday afternoon nap, "promise you more than the Garden of Eden", ...make you all kinds of happy. Just like George Clooney!

Lets spread the love! George goes to Brownie Babe in Zurich for Brownie Babe of the Month 2!! and to DMBLGiT at Food and Paper!

Hops with the Toad

2007-05-30T23:39:00.002-04:00

I know close to nothing about beer, but since when has that stopped me from jumping right in, gawking and/or asking dumb questions! So this post is about Custom Brewcrafters' The Old Toad Nut Brown Ale, savored at The Old Toad with Flickr buddies.

Everybody LOVES The Old Toad - beer, british accents and wi-fi all in one place, clear proof that there is a generous and benevolent god. Located in the gorgeous Medical Arts building on Rochester's notorious Alexander St, The Old Toad nestles right next to Gusto. The Toad prides itself on being an authentic British pub and takes its food and drink very seriously. I have often taken friends there and we have always left completely satisfied. Needless to say, their beer menu is exhaustive. Combine equal parts exceptional beer and excellent company! Our Flickr meetups are fun - so much to learn from amazingly talented and creative minds.

In keeping with the local flavor theme, I tried The Old Toad Nut Brown Ale, brewed exclusively for The Old Toad by Custom Brewcrafters. Rich, dark brown and very tasty was my take on it! A slightly more sophisticated review from the Custom Brewcrafter's website: "This is a traditional Northern English Brown Ale that has a nutty malty aroma with a smooth hop finish. The beer is fermented a couple of degrees warmer than our other beers to give it a little more of a fruity winy aroma that is characteristic of the style. Brewed with Pale Ale, Cara-munich, Biscuit, and Chocolate Malts with Kent Goldings and First Gold Hops."

This one goes to Snekse at Gastronomic Fight Club for their Local Brews Event. Custom Brewcrafters has a wonderful history and is located in Honeoye Falls, some 35 miles southish of Rochester. Rochester takes its beer seriously! Allow me to bask in reflected glory - here are my favorite local beer links:

1. Beercraft Blog. Mark hosts Beer School at Monty's Korner! Need I say more?!

2. Calico's Aliurodrome and Alehouse. The best tasting notes. Hands down.

3. Most Rochesterians would like to get lost in Beers of the World!

4. Rohrbach Brewing Company is Rochester's very own microbrewery. Their Bluebeary Ale comes highly reccomended.

Car-ma

2007-05-25T20:28:00.002-04:00

In spite of having thousands of miles under my belt, so to speak, I have cultivated a studious level of ignorance about the inner workings of my car. Such auto ignorance, combined with my penchant for road trips makes me a treasure trove of "And once my car went..." stories.

So I was speeding along I-90, taking in a stunning sunset, when I heard a rattle in the bowels of my prized chariot. Applying my astute intelligence and 95th percentile analytical skills, I thought to myself, "Hmmm, this can only be one of two things". Something is wrong with my car or something is terribly wrong with my car.

First things first. Finding myself acutely stressed, I came upon Golden Arches. It had been a busy weekend, lots of travel plans to be made and executed with precision and here I was stuck at a rest stop with free wi-fi and no laptop.

#@%$!*

Dove into french fries. Nothing like a little grease to get the old neurons firing. To cut a long story short, gentle reader, I dragged away yet another god-fearing AAA guy from his home and hearth. Cleaned the car while waiting for him. Made small talk after he arrived and revived my brave steed. Thanked him profusely. We said our goodbyes, and I sped off in a whirl of dust.

So it all turned out okay :-)

Same goes for an eggplant that came my way! Simply Ming-ed it. Yes, I just made that up :-D

Inspired by Ming Tsai, this recipe is loosely based on the master recipe using red bean sauce.While trying to come up with a vegetarian version, in a flash of inspiration, I used sweet potato. Infatuation with Vitamin A continues.

Anhoo, heres what I did:
1. Diced eggplant into cubes. Sprinkled some salt and let it sit for 15 mins. Zapped a sweet potato in the microwave.
2. To make the marinade: added sambal sauce and red bean paste in equal portions. Added chopped ginger, garlic and green onions.
3. Chucked the cubed vegetables into the marinade and let them hang out in the fridge for a couple hours.
4. Tossed everything into a skillet and cooked till the eggplant was brown round the edges. The sweet potato is already cooked so it just came along for the ride.
5. Garnished with green onions or cilantro.

I quite liked the end-product, eggplant and sweet potato in red bean paste. For one thing, I finally figured out how to use red bean paste. For another thing, this isn't overly sweet or spicy. The background spices are flavorful without being oerwhelming. Especially like how the sweet potato shines through spices. Worked nicely in a wrap or served over barley. Hope to see more ideas at "Eat the Right Stuff". Since theres still some red bean paste in my fridge, I'm already thinking of tofu and broccoli instead of eggplant and sweet potato and all sorts of combinations with the basic master-recipe.

I'm hoping it all turns out okay!

Quite a stir

2007-05-18T23:14:00.001-04:00

I adore the people I work with. As much as I enjoy talking shop with them, its been fun getting to share our hobbies and OCDs. Oops, I meant, cute quirks!

One of my bosses is a huge foodie! A skilled leader and formidable tactician, I thank my stars often that I'm on his team! At a recent get-together, to our collective delight, he rolled up his sleeves and made himself at home in the kitchen.

His salads are spoken of with reverence. His vinaigrettes, born from careful whisking and occasional stirring, elicit veneration. He alluded to our entrée with affection, listing ingredients with intuitive ease. I goggled. I tend to fuss over my cooking. I worry about spices not getting along, about dough that won't rise and soufflés that will collapse...

Buoyed by his relaxed confidence, I ventured forth. I set my sights on Eggplant Parmagiana.

Heres what I did:

- Chopped up an eggplant. Tossed it with a teaspoon of olive oil, added salt and pepper to taste. Chucked in a chopped white onion. Baked till the eggplant was mushy.
- Made bread crumbs from the last two slices of a gracefully aging loaf of multigrain bread. Added a pinch of dried oregano.
- Add parmesan. I made this in individual ramekins and added about one scant tablespoon per ramekin. Top with a sliced tomato and mozarella.
- Bake for 20-25 minutes.

The dish was a resounding success. At our get-together, our conscious carnivore colleagues enjoyed it as much as us vegetarians/flexitarians. Its all about showcasing the creaminess of the eggplant. Cheese, breadcrumbs and oregano serve as a stellar supporting cast.

Trupti, may I send this to you for Spring Fling. What a great idea and FABULOUS gifts! Or Spring Bling as I think of it :-D You are such a generous cook and wonderful hostess!

Spring in my step

2007-05-07T19:33:00.001-04:00

A whole week of gorgeous weather! (Gasp) Such good fortune! The sun has been shining benignly. The air is sweet and crisp. Magnolia blossoms quaver modestly, fragile white and satin smooth. Tulips nod in the wind, vivid and friendly.

Rituals of renewal traditionally include recreational vaccuming and other manifestations of 'spring cleaning'. I dug around my music, looking for Raga Basant... I have fond memories of spring concerts by the river. This year's Spring music highlight was The City Concert presented by the Rochester Philharmonic. It was quite a treat - The RPO includes faculty at the Eastman School of Music and the concert was at Eastman Theater! In 'Flower City' style, we ushered spring in to the strains of Beethoven, Strauss, Copland and John Williams.

Other spring highlights included a trip to the Ithaca Farmer's Market. Nestling by the river, the market is truly a colorful destination in many ways! Everybody has kind, expressive eyes. The flavors seem fresher, brighter, somehow.

Suitably inspired, a meal was born: Squash and tomatoes with bulghur, sprouted moong bean and raw mango salad. All I did was sauté squash and chuck in some tomatoes. I didn't add spices because I wanted to showcase the simple, fresh flavors of the vegetables but I am sure some ginger and bay leaves would work quite nicely. Bulghur, the husky cousin of couscous is super-easy to cook. As for the salad, I sprouted whole lentils (moong) and tossed in some chopped raw mango (yum!) and lemon juice. Enjoy!

Join fellow foodies as we shop at our local markets. The season has just begun and I'm looking forward to all kinds of goodies through summer and fall. More Spring things at Meeta's gorgeous blog monthly mingle! Don't miss the round-up!

Boy Talk!

2007-05-07T11:49:00.002-04:00

In diametrical contrast to my musings at work, where I spend all my time thinking about empirical stuff, and evidence, and what-not, when I trawl for food ideas, I seek experiential wisdom. By day, the left brain calls the shots. At home, its time to turn the left brain off (that explains a lot, no!)

Bureka Boy is one of my favorite cooks! First of all, the boy is a veritable treasure trove of information. Like many newbies, I adore cooks who are perfectionists and share their love of detail. Visit his blog and you will see what I mean.

My fondness for biscotti led me to BB's recipe for marbled mandelbroit. The instructions were fabulous, accompanied by pictures so I knew exactly what to aim for. I made a couple versions, one with pistachios and the other with almonds. I also chucked in some whole wheat flour but the original recipe was wonderfully forgiving.

They emerged from the oven, golden brown and full of that nutty sweetness. They cooled and their texture was perfect, dry, crumbly and not overly hard. Thank you, BB!! and everyone else out there who blogs and shares their know-how. There are a lot of us who count on your experiences.

Who can resist a little coffee with mandelbroit?! Meet more likeminds at Monthly Blog Patrol.

Sprouting ideas

2007-04-29T22:10:00.003-04:00

Spring, gentle reader, has arrived in Rochester, NY. Everything is so beautiful it makes your teeth ache. The skies are blue, fluffy clouds float by, flirting with the sun. The searing cold of the winter that tickles your neck and makes you shiver has given way to gentle breezes that waft peacably. Everywhere you look there are flowers pushing themselves out of the ground. Unreasonably, overwhelmingly beautiful. Proof that god loves NY.

If I stood still long enough, I am sure something would bloom on my head! I have been spending my fair share of time outdoors. To alleviate the results of my somewhat enthusiastic exertions, I've turned to sprouted lentils. Full of protein and anti-oxidants, these little beans put the spring back in my step. Never hurts to add chaat masala! Just sprout the lentils, chuck in some chopped onion and add a generous squeeze of lemon juice.

Barbara of Winos and Foodies is hosting 'A Taste of Yellow' for LiveStrong Day. Much useful health info awaits at the round-up - see y'all threre!

Fudgy brownies

2007-04-25T22:57:00.000-04:00

This is a good year, gentle reader! I know its only April, but I have had flowers on my desk. Twice. Yes, the year is off to a good start. The gods have been kind. Additional evidence for divine munificence comes from Nick Malgieri and David Jochim's Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving

I pored over the book, brows furrowed in concentration as I weighing the merits and possible demerits of many equally enticing choices. Many lusty sighs later, I had decided: fudgy brownies. At a 137 kcal, this delectable dessert is my favorite "combination of chocolate and virtue" (plagiarized from the book!) The recipe is frugal with butter and generous with sugar and cocoa. The result is an appropriately chewy brownie with deep mellow sweetness.

This is a brownie thats been on vacation to some exotic spa. Its come back, glowing and buff. All of its goodness and beauty intact, all its sins washed away. This is a good brownie. This is a brownie you'd like to bring home to your parents. In a nutshell, gentle reader, this is a brownie that will charm your socks off. Enjoy!

Myriam, it made my day to read about Brownie Babe of the Month. "A brownie a day" - now theres a wonderful concept!

Be Longing

2007-04-21T13:42:00.000-04:00

Rolling stones sometimes miss moss. South Kanara Brahmin in Mumbai. Bombayite in the midwest. Trishanku in Upstate New York. Where is my moss?

Monroe County brings these questions to the fore. Recently, in the context of 'where are you from' someone asked me, hopefully, "You must be from somewhere originally?"

:-D

Serendipitiously, I came upon Simply Ming while ruminating over these thoughts. Aside from being completely attractive and asian, two equally distracting attributes, Ming Tsai is blessed with unique culinary chic. He has an intuitive understanding of ingredients and flavors. Perhaps more importantly, he understands his readers' palate. He is just as comfortable recalling fond memories of warm bistro salads from his experiences in France as he is reminiscing about Chinatown in Dayton!

While I have waxed eloquent on Ming's considerable culinary prowess, I was equally impressed by Arthur Boehm's writing. It would have been so easy to make this an exotic cookbook. Instead the tone and presentation remains scrupulously simple. Even though they're loaded with intriguing new flavors, the recipes are marvellously approachable. Here is a book with enough boyish charm to get away with "Its spiciness will leave you goofy with delight" and "This dish with umeboshi is super-tasty". Who can resist, and I quote "my down-home Asian version of barbecued chicken"!!

This week's highlights included Blue Ginger's signature crackers. Briefly, bread flour, yeast and olive oil come together with an unbeatable spice combination. The original recipe calls for cumin, coriander, fennel, black pepper and garlic. I used cumin, coriander, black pepper, dried pomegranate seed powder and juniper berries. I sprinkled onion seeds (kalonji), in addition to the reccommended sesame seeds.

Theres no other way to say this, the crackers are excellent! This is a fail-safe recipe, one that lends itself to experimentation. Cumin, coriander, black pepper and juniper berries provide a robust spicy background to the playful piquant contribution of the dried pomegranate seeds. I munched on them with some chai, enjoying their mathri-like savory taste. They held their own paired with New York sharp cheddar. Nothing like a little Blue Ginger to bring it all together :-)

Cabbage Pathrode

2007-04-18T02:45:00.002-04:00

Say ‘Pathrode’ to someone from Mangalore and you will watch a miraculous transformation. The wrinkles and frowns will disappear, replaced by a faraway look of beatific contentment. Pathrode, made using Colocosia leaves, is a fond food memory for many of us from South Kanara. Pathrode is a classic example of how humble ingredients are elevated to godhood in South Kanara cooking with a little ingenuity and a lot of elbow grease.

Briefly, a paste of rice and spices is rolled up in colocosia leaves and steamed. The steamed rolls are cut into ½ inch thick slices, then sautéed to crispy perfection, served with a generous dollop of homemade butter. Pathrode is one of my father’s favorite foods. Never fails to make him feel special and in a moment, you will see why.

The making of pathrode is fraught with the possibility of disaster. For starters, the leaves could be tough or not tender enough. That means, when you eat the delectable end-product, your throat scratches. All that effort to naught! Next the rice paste has to be the ground just right, not too fine, not too coarse. Then of course, there is the matter of spices. It’s a fine balance between mellow coriander, fiery chilies, creamy coconut, tart tamarind and sweet jaggery. Not to mention all the effort involved in grinding, rolling, steaming, sautéing!!

Making pathrode can be quite an undertaking. When someone makes pathrode for you, they like you! (My parents are probably giggling by now, but I digress!)

Last week, I was hit by a craving for the gentle yet robust, spicy yet mellow taste of pathrode. I marveled at the persistence of my South Kanara genes! No trace of colocosia leaves yet in Upstate New York, so I decided to make a humbler version, cabbage pathrode.

You can see the end product in the picture. The reason I don’t have more than a couple pieces in the photo is that by the time I get to the part when I can finally sauté the pathrode, the anticipation is killing me!

Pathrode brought back warm memories, of loving aunts slaving over skillets in hot kitchens, of my mother watching over us as little hands tried messily to roll up errant leaves, and of course, of the smile on my father’s face!

Indira, may I send this to you for JFI-WBB JFI-WBB: Green Leafy Vegetables? Amazing to see how JFI has grown in popularity and creativity!

Links:
1. Colocasia info for the botanically inclined
2. Mind boggling history about good old colocasia.
3. Shilpa of Aayi's Recipes has a recipe for the Konkani version here. Hands down the best pictures and tutorial!
4. Vee of Past, Present and me shares a recipe using collard greens - ingenious!
5. Also, a couple recipes from Baawarchi , Yakshagana.com and a website called Mangalore Delicacy

The arbitrary pursuit of perfection

2007-04-10T20:39:00.002-04:00

By and large, I'm pretty easy going. When the fellow downstairs behaves like a caveman, I breathe deeply and visualize him travelling by local train in Bombay, preferably, the 5:42 Thana slow, suitably squelched between sweaty bodies, with a eunuch or two thrown in for good measure. At the four way stop by Wegman's, I let the silver Mercedes, the Chevy Surburban and even the 1988 Corolla zip past me. I have, on occasion, been known to forego the last m&m in the dispenser.

To summarize, gentle reader, there are times when I radiate easy-going-ness.

I can take life's little annoyances in my stride, but please god, every once in a while, show me something perfect. Show me something that makes me shrug the annoyances away. Yes, there are times, when nothing short of perfection is good enough.

It was in this notoriously nit-picky mood that I stumbled on The Sweet Life: Desserts from The Chanterelle by Kate Zuckerman. This is a book that means business. From the minute, you set eyes on it,you know this is one that has both, style and substance, with plenty to spare.

I glanced at the back flap which has a picture of Kate Zuckerman. Forgive me for meandering, but it is a very well-conceived picture. I tend to trust and respect women who wear very little make up far more than perfectly made up women!! Natural poise is vastly superior to contrived elegance. Their relaxed confidence says to me, "I don't need to dress to impress".

As I glanced at her recipe for Hazelnut shortbread, my capricious imagination did a quick fouetté and the idea for pistachio-cardamom shortbread was born. I will admit that this is not one of the recipes you can whip up on a whim. It was a fair bit of elbow grease. But then again, sometimes nothing short of perfection is good enough.

The results were gratifying. I bow my head in homage to Kate Zuckerman. The strength of this confection is its simplicity. The combination of pistachio and butter is rich. Holds its own and yet, will cavort gracefully with tea or coffee. What brown person can deny pistachio a little cardamom! I put just enough to make it intriguing. Cute little squares, appropriate for gifting and such festive endeavors.

In Between Tureens

2007-04-06T09:33:00.001-04:00

Was walking along East Ave the other day and came across this (picture above). Reminded me of a tureen without a lid. Kinda. Maybe it was just my subconscious longing for soup on a winter afternoon.

One must go where the subconsious takes us and I found myself making Spiced Roast Parsnip Soup. I'd seen Fahara's post at Alanna's blog and it caught my eye. My first encounter with parsnips, many moons ago, involved butter and gentle sautéing. The warm parsnip rings were golden brown, their good-natured sweetness showcased in every bite.

Sweet and buttery, I could not imagine parsnips in a spiced soup. Even more intriguing, the spices Fahara used were ones I thought of as 'Indian'. Turmeric, coriander, cumin... (Time for the little frog to jump out of her well!) Fahara's recipe worked like a charm. Many many thanks for sharing!

Heres what I did:
1. Diced 2 parnsips and 1 carrot into 1/2 inch cubes. Tossed with olive oil, coriander, cumin, mustard, turmeric powder. Dash of salt and pepper.
- Confession: I have a deep distrust of tomatoes and tend to fret over them while cooking. So I left the tomatoes out for a stressfree soup experience.
2. Baked at 350 degrees F for about 30 mins.
3. In the meantime, browned half a red onion and a quarter bulb of fennel in a smidgen of butter.
4. Ground them all up to a puree.
5. Topped with a generous squeeze of lemon juice.

The soup is a delightful blend of flavors - subtle sweetness from the hearty parsnips balanced with the well-behaved coriander/cumin spice combination. In and of themselves, each flavor is one that we all know and are familiar with. They come together with natural unforced grace in this creative yet unfussy soup.

Resources:
1. Original recipe from Soup Kitchen
2. All kinds of parsnip trivia. To summarize, parsnips are a good source of fiber and minerals and what not. Turns out turmeric, coriander and cumin are all good for ya!
3. In Between Tureens inspired by 'In Between Dreams' Its all an excuse to google Jack Johnson :-)

Anh, may I send this one to you for Weekend Herb Blogging # 77? Thank you for hosting and Happy Easter!

Lunch Crunch

2007-03-31T13:16:00.000-04:00

Most Saturday afternoons I plan my lunch for the rest of the week. By the end of the afternoon, five little boxes are packed and ready to go! Come Monday morning, I grab one from the fridge and head out the door. That’s how I get by without having to wake up before I’m at work. Now you know!

Here are two of my favorites from last summer:
1. Lentil and millet salad with raw mango and feta. Cook green lentils till soft, sauté with cumin. Cook millet till soft. Add to green lentils. Layer the salad as follows: Bed of baby spinach or greens of your choice. Then lentil-millet mixture. Top with chopped mango. Sprinkle feta cheese on it. Add chunky veggies of our choice: Onions, carrots and cherry tomatoes shown here.

This is a good one for the summer. The sweetness of the mangoes is offset nicely by the tart feta and earthy flavor of millet and lentils. To be honest, I think the mango makes this salad special. Makes the salad luscious and exotic.

2. Lentil salad. Green lentils are cooked till they’re soft, then sautéed with cumin. Toss in a little chopped onion. Add chunky veggies of your choice: carrots, broccoli and bell peppers shown here and serve on a bed of greens.

Serve undressed. Ummm, you know what I mean.

Came across some lunch-likeminds on web at the Daily Tiffin! and they're hosting 'Show me your lunch box'!! See you at the round up!

I Candy

2007-03-24T10:21:00.001-04:00

One of the most disconcerting things about moving to a new city is that one does not recognize the skyline. Driving in the fading light, I've tried to guess the names of buildings. Fascinated by their handsome silhouettes, I wished I knew them better. Kinda like chocolate truffles in a display case. They seem so exorbitantly good-looking, so sinfully delicious and I wish I knew more about them, but I don't want to be caught staring too long ;)

It started out innocently enough. Dark chocolate and cream were warmed gently, just short of boiling. Stirred in some butter and then added chopped nuts. Even snuck in some Chambourcin wine. A dense chocolate ganache formed. With excruciating self-restraint, we piped them into truffle shapes and let them cool and harden just a tad more. Finally, we rolled them in Scarffen Berger Cocoa. voilà! Exquisite little Dark Chocolate-Chambourcin truffles!

This was also part of the Chocolate Workshop from a few weeks ago. 'Twas a great way to relax and have fun learning something new. Also, this is my placatory post to all my friends who are faithful dark chocolate fans. I may have inadvertently upset you with the white chocolate story ;) Forgive me and welcome me back to the fold. I am one of you!

Flan Élan

2007-03-19T11:19:00.001-04:00

Didja hear? Eva Longoria and Tony Parker are getting hitched! OMG, the fabulousness!! I am squealing like a pig here, the excitement is too much! Eva Longoria has been the solace of my old age. When revealing my age, I have often reminded people that "My collagen is as old as Eva Longoria's". Instant respect!

Being a dutiful desi, I am now obsessed with Eva and Tony's kids. Please God, may their first born be a girl. I hope she is completely gorgeous and plays basketball. If they have a son, he will just be another hot, athletic French man. What's the fun in that?

:-D

For your viewing pleasure: The happy-couple-to-be! Image credit: Ladies Love Sports 2

In keeping with the 'completely gorgeous' theme, this week's creation was a chocolate flan. Recipe from Lora Brody's "Chocolate American Style". Mucho useful information and droolworthy pictures put together by a pro, this book is quite unbeatable. I came across many interesting ideas...chocolate chip mandelbrot, marble cake and chocolate flan...

The flan was a combination of coffee, chocolate and caramel - won hands down!! Turned out dense and creamy. The chocolate held its own, nicely complemented by coffee. Caramel took the whole experience up a notch.

Voice of experience:
1. Less caramel will also work.
2. I need to be a little more gentle in whacking the flan out of the ramekin. They looked like they'd been chased out by an impatient cook! Still, that top photograph is a centerfold no?! Maybe I went a little over board with the roses. A little vice is good for the soul ;)

Update: Find true love online! Stop by Lara's DMBLgit gallery for April 2007!

Boulder Coffee Co.

2007-03-13T15:38:00.000-04:00

Night owls like me, often seek inspiration and sustenance, sometimes in equal measure, later in the day. Happily, one can find both at Boulder Coffee Co.

Housed in an expansive triangular-ish building, Boulder Coffee is located at the corner of Alexander and Clinton. In addition to a solid array of coffee and tea, they also offer a mind-boggling selection of baked goods. Chocolate crumb cake brings back fond memories... amazing how many lustful thoughts that pastry case has inspired. They also offer coffee cocktails (insert more lustful thoughts here) and have a pretty good selection of sandwiches. Something for everyone.

I've saved the best for last - I love the 'funky and intimate' interior. They swtich things around often so it never gets boring. Its a tough call - between sweet treats, the non-conformist building and funky decor :-) The baristas are very good - friendly and look after their patrons like guests.

Wait, theres more! Boulder Coffee Co features live music almost every night (see calendar below). Lets not forget free wifi. And I'm not the only one who is hooked!

This one goes to Natalia of From Our Kitchen for Food Destinations #5 If you're in fair Rochester, pretty much anytime between 6 am and midnight (yikes, this is a workhorse of a coffee shop!), don't miss Boulder Coffee Co. Chances are you will find me slinking in (or out of) there, appropriately caffeinated.

Links:
Boulder Coffee Company on the web
Boulder Coffee Company on MySpace. Bonus: Includes calendar!
To quote from RocWiki, Boulder rocks!

Soup gone wild

2007-03-06T16:24:00.001-05:00

I may as well confess, gentle reader, that I usually make soups in twos. One of my many symptoms. But theres a method to this madness, allow me to explain.

When the soup craving comes knocking, the synaptic firing pattern usually signals a message along the lines of, "I'm craving a hearty soup". Theres no indication whether the craving center needs a spicy soup or a creamy soup and so I usually make both. There you have it, the inner workings of my mind. Clear as mud! Besides, eating any given flavor of soup over two consecutive days is a sure way to get bored with it ;)

So anyhoo, as a creamy counter point to the Moroccan Lentil Soup, I tried making Wild Rice Chowder. Wild rice is very interesting, its not quite rice. Ha. But this fact endears it to me. Once a dyed-in-the-wool "Bombayite", I have been tempered by the gentle ways of the midwest and who knows, I may be soaking in some Upstate New York as well. So gentle reader, this business of wild rice being neither wild nor rice struck a chord with moi, but I digress. Wild rice has a nutty taste that I quite like. Came across a recipe from Canada in World Vegetarian Classics (see picture below) for Wild Rice Chowder.

Heres what I did:
1. Sautéed about a third cup of chopped white onion and fennel with a sliver of butter.
2. Added a half teaspoon of garlic, a third cup of diced carrots, mushrooms and celery.
3. While the vegetables are sweating, cook the wild rice according to intructions. Nothing to it - wild rice is not like basmati. Wild rice is low maintenance.
4. Add cooked wild rice to sautéed vegetables. I added some milk and about a tablespoon of cream. If you'd like to add stock, now would be the time to get some stock!
5. Bring to a boil and add salt and pepper to taste.

The net result is a mild soup, creamy but with a nutty, chewy flavor thanks to the wild rice. The additon of fennel (my improvisation, not in the book, so don't blame them!) adds a hint of sweetness. My other vegetarian chowder recipe is for corn chowder. Both are reliable and of the two I think the Wild Rice Chowder is more flavorful. Of course, this is only until summer when we will fall in love with corn all over again!

This one goes to Morsels and Musings for Weekend Herb Blogging (WHB)

Wild rice info:
1. Wild rice can be grown in swampland. (This is good news if you're environmentally inclined)
2. Wild rice used to be a staple food in the diet of American Indians (This is good news for either and/or both)
3. Nutritionally, wild rice is high in protein and low in fat (Rah rah wild rice!)

New Flavors

2007-02-24T12:53:00.001-05:00

I confess that my attitude towards white chocolate has been that of a cruel stepmother. Dark chocolate has been the "blue-eyed boy". For the longest time, I regarded white chocolate with a mix of disdain and pity. And then, on a cold february afternoon, as nippy gusts scurried about Canandaigua lake, I got to know Callier...

A couple weekends ago, I found myself at a 'Chocolate Workshop', surreptiously introducing vast amounts of chocolate into my caffeine-stream. In this happy state of chocolate induced euphoria, I heard the words 'White Chocolate Bark'. I zoned out... expecting the ghastly abomination that I have come to associate with those fearsome words. In front of my very eyes, a gleaming, creamy vision made of melted Callier white chocolate chips was deftly smoothed onto cookie trays lined with parchment paper. Minutes ticked by. We added a few caramel and dark chocolate highlights. It was purdy and all, but I remained dubious and I planned to use it for 'gifting' ;)

And then, unable to resist, I tasted it. From the first morsel to the last lingering sumptuous aftertaste, it was lavishly luscious. Unabashedly satisfying. Forgive me white chocolate, I kneel before thee in humble apology. You have shown me bliss!

Speaking of delightful, new flavors, I had the good fortune to attend a recent concert by the Kronos Quartet. They've been making music for over thirty years now. And what splendid music it is! To be sure, it was an eclectic repertoire but it was worth every minute.

The concert was set in Eastman Theater, a visual treat in itself. Very much enjoyed, among other things, a rendition of Pandit Ram Narayan's Mishra Bhairavi on the viola. The cello stood in for the tanpura! They had some wonderful folksy Iraqi stuff as well as some very funky new music. True to their creative credo, their music was energetic, and alive, and not afraid to kick ass!

On their first encore, the hair on the back of my neck stood on end. They brought alive a piece played at Woodstock - Jimi Hendrix' version of the Star Spangled Banner. The wizards at Eastman played with the lighting effects. Like flames smouldering on the magnificent walls, light and shadow, in tune with man and string, moved with frenetic energy.

The second encore, in delightful counterpoint, was their version of Mehbooba Mehbooba from Sholay! Pancham da's booming voice and the palpably bootilicious rhythm of Mehbooba Mehbooba took on a surprisingly playful yearning in Kronos' version titled 'Beloved, O Beloved'. If you're shaking your head in disbelief, listen to it on Amazon. Its the quartet's fourth most downloaded song on iTunes and you'll immediately know why!!

Quick hugs to all my friends who shared in these adventures :)

Souper-hero

2007-02-22T11:20:00.003-05:00

By day, I sit a desk, dutifully engaged in the pursuit of knowledge. After work, my secret superhero side emerges. I love exploring this brooding hunk of a city and discovering its faded glory.

I confess that Park Ave, East Ave and Downtown Rochester are my favorite haunting grounds. But every once in a while, I drive past my 'comfort zone', beyond the streets I know like the back of my hand. To the north, even their names are unfamiliar, Lyell... Dewey... Having gotten lost innumerable times, I use the Kodak Building as a beacon to find my way back. The roads wind around and bring me back to 'my Rochester'. Mysteriously we merge on to 490 - the inevitable confluence! Snaky yet steadfast, 490 encircles downtown Rochester. Overjoyed, my little Civic hugs the curves triumphantly. Woo!! Troup Howell Bridge, here we come! And so we make our way home.

Nothing like a bowl of soup to recharge the batteries after adventures on a cold winter evening! This week's highlight is a Lentil Soup - inspired by various versions of Moroccon lentil soup.

Heres what I did:
- Cooked yellow lentils / white beans till soft.
- Added ras-el-hanout simulators to hot olive oil ;) Cinnamon, bay leaf, cumin, garlic and ginger. Chopped an onion and sauteed till it turned transluscent.
- Added lentil-bean mixture and chucked in more spices: turmeric, black pepper, red chili powder, parsley and salt to taste.
- Simmered for about 15 minutes.
- Turned the heat off and topped with a generous squeeze of lemon juice.

Voice of experience:
1. IMHO - the last lemon juice step goes a LONG way.
2. Flavors intensify the next day.

The end result is a tangy yet robust, low-fat soup, with a gingery/peppery bite to revive winter wanderers!

Moroccon lentil soup inspiration:
1. Food Network has a recipe here. Unfortunately it didn't get favorable reviews :-(
2. Allrecipes has a recipe with the 'usual suspects' - tomatoes and chickpeas and the like.
3. Manjula of Dalitoy posted a delightful soup here. Excellent ideas - thank you for sharing!

I'd like to share this post with Alanna of A Veggie Venture for "Soup, Glorious Soup!" Perfect way to banish any lingering winter blues!

Time to flex

2007-02-17T23:08:00.002-05:00

At the ripe old age of #@ (rhymes with flirty), I find myself willing to loosen up. I know my old roommates just snorted and I beg forgiveness. I'm (finally) ready to let go of that white-knuckled grip. Just a little bit.

Part of my zen comes from living in this gorgeous old house that creaks and shudders and slopes to the middle. I am fortunate that the only other apartment on my story has an extraordinarily non-intrusive tenant. I bumped into her and her parents once this summer and we exchanged pleasantries. The two downstairs are a different story (pun unintended). I will be the first to admit that they are extraordinarily good looking. They are also incredibly social. And yes, they're young.er. Thanks to my new-found zen, I am capable of looking at them indulgently. Its a good way to dissipate any maternal hankerings without needing to go into labor and push and all, but I digress.

The fellow downstairs is either in a band or has a music system that is powered by PMS. To be honest the vibrations are probably good for the wood floor as well as my skin. Whats funny is that the house is old and there is a grate in my bathroom where I can hear his music quite well. I hope he does not hear me in the bathroom (aaargh!)

Anyhoo, I must confess that his parties are usually around my deadlines and so I'm burning the midnight oil when the young ones are breaking into a sweat. Keeps my foot tapping. and the heating bills down. When they quiet down, I stomp and shake my fist, "Keep it going, you feckless hedonists". I wish they wouldn't sing though! I pretty much plan my sleep schedule around his party schedule.

Sometimes, you just have to take it as it comes.

Along the same lines, this week's creation is mulled wine. It was a fortuitous invention. Aspiring alcoholics such as myself are often confronted with what to do with cheap wine. I toyed with wine jelly but it seemed like way too much work and sugar. I have a simpler solution. Chuck in some cinnamon, cloves, cardamom and orange peel. Add sugar, orange juice and/or brandy as desired and warm. Do not boil. You've just made mulled wine! Really, thats all there is to it. Enjoy warm, perhaps with a little dark chocolate...

(Turns out this is another away post - will share tales of courageous driving and much gastronomic happiness in metropoli of the northeast soon. In the meantime, xoxo to you, gentle reader :)

The Art of Seduction

2007-02-12T08:51:00.000-05:00

Rochesterians around the world will acknowledge that Wegman's is a force to be reckoned with. Most days it is a godsend because it eases some of the gastronomic strain of being single or in a relationship. Single and trudging home to an unimaginative refrigerator? No problem, have your petits gateaux and eat it too at Wegman's! Newly married and don't know how to cook? No problem, pick up his/her favorites at Wegmans. He likes sushi, she likes risotto? No problem, find both at Wegman's!

The tremendous convenience of shopping at Wegman's can be a mixed blessing though... Even before I have articulated my innermost craving, the elves at Wegman's have already created, packaged and set it up invitingly. Low fat feta? Spinach Parmesan Rounds? Multi grain pita chips? Organic whole wheat mini-baguette? I ran my finger along the tempting loaf, and whispered tremulously, "How did you know?"

(sigh) I could get used to this ever-solicitous seduction.

What then?! The rest of one's life is a barren wasteland of phone calls to Time Warner Cable, angry posts on RnR on Craigslist (honey, no one writes letters to the editor anymore!), futile fumbling around the interminable aisles (rearranged yet again) at Target... Enough, I say! Wegman's, its time you take over the world! Else, stop being so completely seductive and turn into a slob, like the rest of them!

Picture: Organic whole wheat baguette (sliced into rounds by aforementioned elves), Yancey's Fancy Champagne Cheddar and Habanero & Jalapeno Pepper Cheddar!

PS. I know you really didn't need all those links. Just a friendly distraction ;)

PPS. Happy Anti-Valentine ;)

Be Krishna

2007-02-06T10:25:00.001-05:00

Like a snow globe thats just been shaken, my head is swirling with thoughts... I've grappled with them, with varying degrees of success. I am fortunate in that I found not just one answer but many. This is what it feels like, I thought to myself, to have the counsel of many Krishnas...

Arjuna, mighty warrior and chick magnet, is one of my favorite characters from Hindu mythology. Famed for his marksmanship, archery was THE thing that defined him. As a child, he was known as an outstanding and diligent student of archery. His skill with a bow and arrow won him a wife, the gorgeous Draupadi. He gets into all kinds of super-interesting adventures. Really, he is the coolest of the Pandavas. Is there anything he cannot do?

And yet, faced with the prospect of going to war, he falters. Overwhelmed. Undone by the potential consequences of his actions. Despondent, despairing, he turns to his charioteer, the Lord, and tells him, "Krishna, I don't want to fight, this is not my battle to fight".

Image Credit: The Little Book of Hindu Deities by Sanjay Patel

What follows is the ultimate story of the nourishing of the human spirit and the Lord helps Arjuna make his decision.

I've found myself at cross roads often and have been fortunate to find sage counsel. Arjuna had one Krishna and found direction. I am grateful for the outstanding mentors I have had. This is what it feels like to have many Krishnas. Thank you for sharing. Someday, I hope I will be as tremendously generous as you have been.

Speaking of nourishing, heres a picture from this weekend: vermicelli kheer, gentle, sweet and full of innate goodness. Affectionately referred to as 'kaddi payasa' (stick payasa) by cousins :-)

Quiche me quick!

2007-01-30T00:43:00.003-05:00

Foodloose and fancyfree, I like light, airy quiches that are not weighed down by cream and crusts. I've had good luck with the standard broccoli-cheese and spinach versions, time to try something more adventurous ;)

Watercress, fennel and goat cheese held center-stage in this weekend's quiche. The shell was made with phyllo dough. I will confess that I've had something of a love-hate relationsip with phyllo. We fell in love one December over baklava (will save that story for another time ;) After the first flush of infatuation died down, horrified by the butter I was slathering over the delicate sheets, we drifted apart for a while. Happily, we've come together for this quiche.

Deconstructing the quiche:
- Thaw 6 phyllo sheets. Brush with butter and fold into squares. Tuck into muffin cups. Do not let dry. (Be lavish with the butter, yes, I finally said it!)
- Saute onion, watercress and fennel a little. Just till the watercress wilts.
- Beat 3 eggs. Add a couple tablespoons milk (cream, if you're brave!) Salt and pepper to taste.
- Add the (cooled) watercress mixture. Add goat cheese (cheddar also works GREAT!)
- Bake at 350 for 15 minutes. Makes 6 regular muffin sized portions.

Voila!

I loved the watercress-fennel combination - brought in a nice sweet/savory flavor to it. Goat cheese made it incredibly creamy. (IMHO) A little cheese goes a long way, don't want to smother your quiche in cheese. Loved the phyllo because it turned out light and crisp, golden brown to complement the creamy/savory filling. Come to think of it, I may make this for a brunch thing next weekend. Lets see how it holds up in mass-production!

Credits:
1. "Foodloose and Fancyfree" stolen from here!
2. The idea for the filling came from the BBC food website.

Update! Sent this one to Erielle at Fancy Toast for February's DMBLGiT. Be warned, the gallery will make you weep in ecstasy!

Watch and Learn

2007-01-20T17:09:00.000-05:00

I'm away from home this week, gentle reader. And yes, I'm homesick for snow. Remembered a recent tryst with Pear and Gorgonzola on Flat Bread (picture above) and thought I'd share.

All is well at my end. Travel is delightful, the men here hold doors open for me and call me m'am :-) Learning much, doing alright, barring the occasional frumpiness. Those with strong stomachs may continue reading...

When ever theres a stressful presentation or some such public appearance involved, invariably, I go and get my hair cut. Of all the asinine ideas! I always tell myself that a haircut will be relaxing and I will look better. Ergo, I will be confident, competent, etc and ace the presentation. Ha ha.

The hair styling process is fraught with existential crises. Most people are stunned when they find out I go to great lengths to get my hair to look the way it does. I have considered launching Bad Hair Anonymous. At the hair salon, I usually go in and ask them to get a couple inches off my current hair and put layers in. Inevitably I end up looking like a cross between Rajnikanth and Farah Fawcett, with a little Ace Ventura thrown in for good measure. I kid you not. Patients at clinic are kind to me when they see my hair disability.

I've even tried picking Asian and Hispanic hair dressers, in the hope that they may be more familiar with working with my kind of hair. The Asian hairdresser kept up a litany of hair removal services as she cut my hair. If I weren't suspended in a rotating chair, I would have happily gone for her jugular. The Hispanic hairdresser tried in vain to find a topic of conversation. She asked me if I had kids, if I was married, finally, if I had a cat! That was truly the worst hair cut in a long time. I guess she figured I didn't really need to look good. Next time, I am going to get my story together. I will lie through my teeth but will walk out looking completely gorgeous. Just you wait!

Monday musings

2007-01-15T08:59:00.000-05:00

Freezing rain on a Monday morning (sigh)...

Suffice to say that this promises to be an interesting week. Time to turn to my old standby - Approach Avoidance!

Lets revisit fond food memories from the summer...Watched the clouds float by as I munched on an egg salad sandwich and chips and washed it all down with a cold beverage from the Co-Op. Picnic lunches by the river are the best :-)

The Morning Post

2007-01-11T15:47:00.000-05:00

I've been looking for a good New Year's Resolution. Something that I'd look forward to keeping... I've settled on 'Make everything a little boozy'! Put this in action a couple days ago and whisked a little Grand Marnier in while making french toast. Classy and subtle, not the town drunk :-)

Clearly my South Kanara side is my well-behaved side. Its probably the Bombay side that picked the New Year's Resolution! Cheers!

Eyes of the beholder

2007-01-06T22:36:00.000-05:00

Devoted food bloggers would rather be behind the lens than in front of it and I am no exception. Was fooling around with the camera this weekend (I'm a real social butterfly like that!) and took this picture (see above).

Yes I have a mirror in my kitchen! Its great entertainment :-D The apartments I've lived in have had such interesting kitchens! Back in Bombay, everything was custom-made. The apartments in grad school were old war horses - scarred by our collective culinary adventures. I cannot count the number of times I got carried away chatting with S and suddenly there was cloud of black soot wafting into the room. Lets just say I'm the burnt-smell consultant. Call me if you need me!

The current apartment is charming and I have gotten much advice about how to arrange the kitchen, most of which I have cheerfully ignored! In my apartment hunting days, I even came across a condo with no dishwasher in the kitchen but a mirror above the kitchen sink!!

I'd like to share this one with Ilva for the kitchen roundup!

Bitter Gourd - Menaskai

2006-12-29T17:00:00.001-05:00

In the South Kanara of my memories, time moves at an unhurried pace. The air is warm and heavy with humidity. The rice fields are green and lush, the earth warm and fertile. Conjures up images of non-confrontational idlis, mellow tove (dal) and gentle anna-mosuru (yoghurt-rice).

Menaskai is a whole ‘nother story! Tart and sweet, it will flirt with your palate! Menaskai is like the saucy belle that drives everyone to distraction. How could we resist!

The list of ingredients in menaskai is living proof of South Kanara’s epic love affair with coconut and spices. Even a vegetable as formidable as bitter gourd will be paired with some ground spices and simmered with fresh grated coconut. Tamarind and jaggery play fairy godmother. Give them some alone time to get to know each other and the end result will be delightful!

Truly, it’s a happy marriage. Robust coconut turns into a smooth, comforting companion. Jaggery adds its mellow sweetness, tamarind adds a piquant tartness and the spices make everything interesting. Most surprising of all, instead of being overwhelmingly bitter, the taste of the bitter gourd adds a spunky bite to the menaskai… kinda like Cindy Crawford who made a beauty spot out of a wart!

This is also my entry for January’s JFI hosted by Ashwini of Food for Thought. I have often called my parents and asked for a recipe for something sweet, something wholesome, something festive, something interesting and so on and coconut invariably shows up on the list of ingredients! Doubting Thomas that I am, I have asked, ”What makes it fluffy? What keeps it from sticking? What makes it light and airy?” My consultants were unwavering. Fortunately, I come from a long line of South Kanara cooks whose faith in coconut is quite unshakeable!

Recipe resources:
I came across a couple recipes for hagalkai (kannada word for bitter gourd) gojju. Find them here and here. I used a recipe provided by my ajji (grandmother) - Many thanks ajji, I know you're reading this :-)

Heres what I did:
- Dry roasted 1 tablespoon sesame seeds. In a spot of oil, roasted 2 tsp coriander seeds, 1 tsp cumin and a red chili. Ground it all with about a third cup fresh grated coconut. Added a tsp of tamarind concentrate or pea sized ball of tamarind soaked in warm water. Got rid of the ridges on the gourd and cut it into 1/2 inch pieces. Cooked the bitter gourd in a tsp of oil with salt and jaggery. Added the ground coconut-and-spice paste and bring to a boil. Simmered briefly (the menaskai, not me!). The only modification I made was to temper the menaskai with mustard seeds and curry leaves.

There you have it!

UPDATES!!
1. Good friend and super-good cook V wrote and mentioned that she'd made menaskai with pineapple (gasp!) How festive - Thank You for sharing!
2. Do not miss the JFI Coconut round up! Its only a click away :-D

Seasonal Cheer!

2006-12-24T16:43:00.000-05:00

Hopefully y'all have done your shopping and set cookies out for Santa :-) Sorry about scaring you with the picture of the 'Ex knife holder' Rated as one of the top gifts for 'her', this one may help get rid of residual resentment! Good lord! Truly a double edged gift!!

My Holiday Season has been delightful - I have much to be grateful for. Good wishes and Happy Holidays!

More Biscotti

2006-12-19T21:17:00.001-05:00

With the Holiday Season in full swing, I am torn between avoiding the craziness of the malls and completely giving in to temptation! No prizes for guessing which choice I picked!!

Like a predator sniffing out prey in the jungles of the Kalahari, my bargain-hunting skills have been honed through years of dedicated window-shopping in grad school! I always tell myself that shopping counts as physical activity because I burn calories as I meander through the aisles!

The height of shopping frenzy, interestingly enough, coincides with fever pitch on the football field. Notice how deftly these two seemingly conflicting activities - football and christmas shopping, can be reconciled. I almost fell off the treadmill laughing as I watched an ad for diamond jewellery come on in the middle of the Sunday night game. Nice try!

Baking highlight of this weekend was cinnamon sugar biscotti.

Lessons learned:
1. Chad Pennington is hot. Especially ummm all the time.
2. Its okay to make biscotti with half whole wheat and half regular flour.
3. The rookies (Reggie Bush and Vince Young) are smokin' hot!
4. Do not forget the egg wash - sugar crystals do not stay put without the wash :-( Will end up vaccumming front of shirt everytime you eat biscotti. (sigh) The things I do to avoid laundry.

Of scones and such

2006-12-12T22:48:00.001-05:00

Tis the season for scones and such!

I like scones - gently sweet and hearty, they are somehow comforting. My mentor in graduate school would often bring currant scones to our our lab meeting. They were fresh from a local bakery and enormous, simply delightful! Further back in time (ack!!), we came upon scones in Enid Blyton's books. Enid Blyton's cast of characters would come home from school and snack on 'scones with jam'. It seemed such an exotic treat - I came home from school on my brown pinafore and white shirt and munched on chivda and idlis!

Scones are not hard to make. Really the only requirement is that the butter be chilled. I made Chocolate Orange Scones and they turned out pretty good, though I say so myself! As always, I used some combination of whole wheat and all purpose flour. Instead of chocolate chips, I added chunks of dark chocolate. I made smaller sized scones (portion control, so now I can eat three at a go!!). Sprinkled cinnamon and sugar on top and garnished with orange rind. And there you go!

Recipe Resource:
1. Original scone recipe here
2. Some of the best scones on the web here!
- Nic of Baking Sheet has a plethora of great recipes
- Blogging friend Asha shares her scones here

Souped up!

2006-12-07T23:44:00.001-05:00

Its snowing, gentle reader, and we're expecting three to five inches of lake effect snow tonight. At work, a couple days ago, a colleague expressed surprise that it had stopped snowing after a only light dusting. Hmmm, I thought to myself... readjusting my expectations for this winter... it looks like folks here are surprised when it stops snowing!!

On the bright side, its perfect weather for soup. So I rubbed my hands with glee at the Super Souper Challenge hosted by Tami of Running with Tweezers! I have been experimenting with vegetarian soups that have a reasonable amount of protein. And so here are the results!

The runner-up is Vegetarian Sausage with Navy Beans and Spinach Soup (see picture above). Here is what I did:
- Sliced sausage links and browned them in olive oil.
- Sauteed bay leaves, garlic and onion in olive oil. Added carrots, cauliflower and spinach. I suspect that bell pepper (capsicum) will also work well. Added browned links to veggies.
- Added about 2 cups cooked navy beans.
- Crushed caraway seeds, dried sage and black pepper and chucked it into the mixture.
- I let them simmer and get to know each other for 20 minutes.
- At this point, I could have thickened the soup with some stock / cream / flour but I didn't mess with it. To my palate, it needed a little more heat and so I chucked in a green chili.

The soup is gentle and hearty. To be honest, I'm not all that impressed with the veggie sausage links. I loved the bean and spinach combination. Also the caraway seeds and sage went a long way in adding flavor.

My number one favorite is Vegetarian Chili! Its ridiculously easy to make. The results are consistent and amazing, considering how little effort is called for.

Heres what I did:
- Sauteed garlic and onion in olive oil.
- Added two veggie burgers. I had Morningstar Farms Tomato Basil Pizza burgers handy so thats what I used.
- When the burgers brown a little, add a can of diced tomatoes (or equivalent fresh chopped tomatoes) and beans of your choice. I had red kidneys begging to be used (!)
- Thats pretty much all you need to do. You can stir, add some crushed red pepper to spice it up a little. But really the chili cooks itself with very little tinkering.

The chili is hearty and filling. Corn Bread would be an appropriate consort for this chili. I served my chili with multi-grain bread and it made for a pretty good lunch.

Recipe Resources:
1. Joy of Cooking: All About Soups and Stews is the collaborative opus resulting from the combined talents of three generations of cooks/co-authors. This book was the first book I read about making soups, the rest were just recipes. True to the teaching tradition of the 'Joy' series, this book is informative in a completely non-snobbish way. Pictures and text live up to the content. The last time I read this book, I was in the middle of a barley spree! The mushroom barley soup turned out quite well.

2. Currently in love with the 'Book of Soups' by the Culinary Institute of America. Great value for money, this book includes techniques, specifics and very interesting sides. (On a tangent) I am intrigued by how our (collective) palates have expanded to include ethnic soups.

Don't miss the Super Souper Challenge round-up at Running with Tweezers!

Recent-ish Cookbooks

2006-12-06T19:24:00.000-05:00

Last evening was a perfect winter night. There was a light dusting of snow and the air was crisp and still. I needed to pick up a book from the library and so I bundled up and headed downtown. I drove and parked by St. Mary's Church downtown. It is a fabulous location. I got out of my little car, which nestled between the massive (Romanesque Revival, to be precise) church and Washington Square Park. Moonlight streamed serenely as I looked at the charming little waterwheel fountain in the church grounds. To the north, in dramatic contrast to the august ambience of St Mary's you will find our dapper whipper-snapper, the Bausch and Lomb building. I love how Rochester has all these different styles of architecture living next to each other!

I stepped into the cozy warmth of the library and found my book. I was about to head out when 'Once upon a Tart' caught my eye. I remembered coming across the book almost a year ago. I had enjoyed it very much. It is stylish and whats more, the recipes work beautifully! The writing is fun too, no frills, kinda masculine and yet with loving attention to detail!

One of my favorites is the apple batter cake. It turned out flavorful and satisfying, in a rustic, charming sort of way. Clearly Frank Mentesana and Jerome Audureau love what they do and they're very good at it.

Also came upon Gale Gand's 'Short and Sweet'. Wouldn't this be great theme for a blogging event! The book is well-laid out and interestingly enough, organized by the time it takes to make/bake the recipes. Its a pretty eclectic collection and includes a section about baking with kids :-) My favorite recipe from this one is passionfruit mousse. Turned out very good - tart, luscious and exotic!

Schezuan Noodles

2006-12-03T23:38:00.001-05:00

So I've been eating pretty healthy for a while now - time for all that to change! I knew it couldn't last! This week I'm craving good old-fashioned grease and spices-that-make-your-eyes-water - sounds suspiciously like Indian Chinese no?!

Like Rusty from a Ruskin Bond novel, I'm a sucker for street food. It has always always held some mysterious allure! My first close-encounter with Indian Chinese food was at Ruia Naka. But it wasn't until we ate Chinese food in Parel that we experienced gastronomic nirvana. Our palates and certainly our insides would never be the same again!

Much to my delight, I came across Ching's Recipe Secret Sauce at my local Indian store. Glory be! I dipped into its fiery hot goodness...my insides quivered, alternating horror and delight! In an attempt to make it semi-healthy, I chucked in some veggies and soba noodles. The results are nothing like the street vendors' (no suprises there!) but still satisfyingly spicy.

Gingerbread Houses!

2006-12-03T22:26:00.000-05:00

The George Eastman house has a delightful exhibit called 'Sweet Creations: Gingerbread House Display'. In keeping with the festive theme, the exhibit runs November 15th - December 14th. Girl Scout Troops, community groups, families and bakers showcase their skills and the results are delicious!

Their creativity is boundless. I'm quite sure I saw Cinderella and her fairy Godmother in marzipan. Don't let me forget the three little pigs and the big, bad wolf. There were no less than two gingerbread creations depicting the Bills at a game!

The houses are sold through a silent auction...judging by the cute little scribbles and scrawls on the clipboards, it looks like quite a few piggy banks were busted!

Don't miss the fabulous write-up with pictures of the Gingerbread House display by Rochester area foodie Tracy. Thank you for letting me add you :-)

Would like to share this with Habeas Brulee for Sugar High Friday # 26: Sugar Art

Savory Onion Quick Bread

2006-11-24T16:39:00.000-05:00

My love affair with breakfast foods continues to flourish! While oatmeal is my favorite breakfast, eggs come a very close second. Eggs are for the weekend, oatmeal for weekdays - how about that for conflict resolution!

I like my eggs creamy and firm, with just a little black pepper. Hold the ketchup, please! Eggs and toast are standard weekend fare but white bread has never been a big favorite of mine. Not even in Bombay, not even after we stopped by the Modern Bread factory near Aarey Milk Colony on a picnic! Loved the smells and all but found the bread lacking.

This summer, I was going to bake something for a friend's shower. The menu had a lot of sweet breads and we were looking for something savory. Came upon this recipe for Savory Onion Quick Bread. Being a believer in the peer-review process (famous last words!), I love Allrecipes! I made a 'few' changes: 1) Used whole wheat and white flour, 2) Stuck with butter, I'll pass on the transfat! 3) Sauteed the onions with garlic and oregano. One of the reviewers on the Allrecipes site mentioned the 'disturbingly yellow color of the onions' (!!) and so I decided to caramelize mine!

Did a 'dry run' before the shower and you can see the end product below. The bread was simple to make, pretty forgiving and appropriately savory. It wasn't super moist and I guess one could add some butter/yoghurt to improve the texture. However I quite liked it.

Made little mini loaves and mini muffins for the shower. They were easy to serve and made a nice, mild counter point to sweeter breakfast breads. Enjoy!

My entry for Nandita's Weekend Breakfast Blogging (WBB) # 7. Don't miss the fabulous round up!

Jackfruit muffins aka Halsinahannu Appa

2006-11-20T00:07:00.002-05:00

Jaggery, with its deep, mellow sweetness and gorgeous golden hue, is a frequent and much-beloved ingredient in South Kanara cooking. My earliest jaggery memories are from when we (my brother and I) were kids. Summer vacations often involved a trip to 'ooru' (aka 'native village' or where my father grew up). On a hot summer day, you would step into a cool house and be offered a glass of water and some jaggery. It was refreshing! Since then, my palate has been jaded with pop and other refrigerated delights but water and jaggery still work great!

No jaggery story would be complete without a mention of my father's love of jaggery. After dinner, irrespective of how lavish or how modest our meal was, he would find room for a little piece of jaggery. It was a quick maneuver, executed with smoothness and precision. You would barely catch sight of the little piece of 'bella' (thats what jaggery is called in kannada) as it sailed in a graceful parabolic arc into his mouth!

Prime examples of jaggery in South Kanara cooking include:
1. Hesaru Bele Payasa (Moong Bean Payasa): Nutritious payasa made with moong dal and coconut milk, sweetened with jaggery. Ghee roasted cashew and raisins take it up a notch. In my graduate student days, I have eaten this for breakfast - yum!

2. Panchakajaaya: Sweet mix-of-five-things often served as 'prasad'. Usually features five out of the folowing beaten rice (avlakki or poha), coconut, cardomom, jaggery, ghee, poppy seeds. No cooking involved, just toss together. Quite delicious!

3. Kannada version of Modak: Dumplings made with a paste of rice flour and a filling of jaggery and coconut, steamed in turmeric leaves. Ganesh Chathurthi special!

4. Last but not the least, kannada version of appams. These sweet muffin-like creations usually feature rice, bananas, jaggery and coconut. I attempted to make Jackfruit Appa - HalsinaHannu (Ripe Jackfruit) Appa, to be precise!

I made two versions (the story follows), one with rice flour and the other with wheat flour. Traditionally, the appa is made in a special skillet with rice flour. This summer, one of our aunts served us a modified version made with wheat flour and like everything she makes, it was DELICIOUS! Using the lack of the special skillet as an excuse, I started to work on a recipe. I called my consultants, in this case, my brother and my parents! My question was simple, which of the two flours should I use and should I use rising agents, like baking soda/yoghurt? Methodical scientists that we are, they suggested I try all the options!!!!! Make one batch with rice flour, the second with wheat, and a third with both, suggested my father!! My brother was no different. However, the astute scientist will realize that we're increasing the number of fixed effects (flour, rising agent), opening ourselves to the possibility of interaction and moving towards a more complicated design. So I decided to simplify things, made one batch with rice flour (picture above) and another with wheat (picture below).

Personally, I think the rice flour tastes like the traditional appa, the wheat flour version tastes like a muffin. Ripe jackfruit acquires a shy sweetness, in the presence of the robust flavors of coconut, rice and jaggery. The jackfruit-iness is more obvious with the wheat flour.

Heres what I did:
-Ground coconut and jackfruit (canned) in a blender.
-Dissolved jaggery in warm water and added it to the mixture in the blender.
-For the rice version: Added idli rava. For the wheat flour version: Added whole wheat flour + 1 tablespoon of wheat germ.
-Baked in a silicone muffin pan for 18 minutes
-Dotted with butter, baked 5 more minutes.
-Things to watch out for: My 'consultants' reminded me to not use too much water. Just make the batter dropping consistency, not flowing consistency.
-Baking + topping with butter (hopefully) resulted in a healthier version, but in the interests of authenticity I must confess that the traditional version involves a skillet and plenty of butter!

Anyhoo, here is my version of Jackfruit Appa - Enjoy!

Here are links to blogs that have appam recipes:
I found these blogs particularly useful however this list of links is by no means comprehensive. If you'd like to send links my way, I would be delighted to view and add them. All of the bloggers below have wonderful stories to share and have pictures of the end product. The recipes are not exactly the same, lots of variations on a general theme. Makes me happy to know that there are many ways to happiness in life!

1. Priya of Priya's Kitchen
2. Monica of Monika gi Chakhum - Manipuri Food
3. Maheshwari of Beyond the Usual
4. Monisha of Coconut Chutney
5. Krithika of Manpasand
6. RP of My workshop

Update! Jivha For Ingredients Round-up by Kay from Towards a Better Tomorrow.

Weekend of Disasters

2006-11-12T12:12:00.000-05:00

Oh dear - I'm afraid I don't really have any successes to report this week! Tried making spinach stromboli with pizza dough from Wegmans. I rolled it up too much and it turned out quite unglamorous. Then I tried to modify the oatmeal bars from a couple weeks ago. Decided I'd substitute some brown sugar for all the white sugar in there. The new version turned out chewy - yus, very chewy.

If you need proof of my thickheadedness, read on. Never one to give in gracefully, I kept going. Tried to make brownies using a recipe from Cooking Light. The thing to remember about recipes from Cooking Light is that everything that can be done to lighten the end product has ALREADY been done. Never improvise! The recipe is teetering on the edge, that dollop of yoghurt will send it over. Nevertheless, with cheerful insouciance, I ran my finger down the recipe, recklessly substituting yoghurt for honey, apple sauce, oil and whatever else I did not have handy. Rest assured, I wll be eating strangely grainy bownies for a long time. On the bright side, they may be a good beauty product - all that yoghurt should speed the exfoliation right along!! On second thoughts, perhaps they'd make good insulation. I should save my good looks :-)

I couln't bring myself to take pictures of the not-so-successful cooking, and so I'm going to distract you with my latest finds from the grocery aisle: Cider Chai adnd Chai Nog!!! Chai purists may wrinkle their noses at me but I am excited! For one thing, Oregon Chai has some nice flavors. I've quite enjoyed some of their flavors. I can never remember which one I like, and so I keep buying them all. Those devils in marketing know how to confuse the consumer and keep us shopping recklessly, but I digress. The point is Oregon Chai is exotic and flavorful - but sometimes a little over-budget. Now that Wegman's is full of seasonal cheer (the store is stuffed to the gills with Turkey and Christmas paraphernalia, it looks like the elves are on meth, but again, I digress), they have Cider Chai and Cider Nog on sale ($2.99 instead of the usual $3.99 or $4.99). So naturally, I bought two, saving a total of -$ 5.98! Anyhoo, so I'm dunking my grainy brownies and chewy oatmeal bars in Chai and hoping the cooking gods look upon me favorably next week!

Eating Out Windfall!

2006-11-05T12:58:00.000-05:00

Caught the Georgia O'Keefe exhibit at the Memorial Art Gallery on Thursday night. Decided to stop at Cutler's for dinner. MAG is beautiful. The building reminds me of the Divinity School. The O'Keefe exhibit was good. They have these cute little gadgets so you can do your own audio tour. Its a cross between a remote control and a cell phone. Anyhoo, plenty of Stieglitz photos and a good variety of O'Keefe's work. With someone like her, its hard for one exhibition to really capture ALL of her. This exhibition focused on /'Color and Conservation'. I wish they'd included more about her evolution as an artist.

Thursday night is popular at the MAG because tickets are discounted. I snuck upstairs to see the Impressionst Gallery upstairs. It was FABULOUS! They have works by Monet, Matisse and Renoir, and even one by Braque in their 19th Century gallery. Even saw an Ingres! Being greedy, I searched for Degas but the two that they have are not currently on display. Gives me an excuse to be back!

The coolest thing about all of the works I've listed is that at MAG, you can stand right in front them, inches from the canvas. Its like being in the same space as the artist! Then as you step back, you can 'see' other things. You start to 'feel', its more than just what you see. I'd been working on a one page piece of writing all day and it was very cool to take that step back...

Back to food! Cutler's is cozy and located within the building. The food is good and reliably so. It won't make you weep or sigh in ecstasy but you will get a top-of-the-line soup/salad/pork chop/etc. I tried a soup and salad and to be fair, its hard to impress me with a soup and salad. The soup was a bisque, appropriately rich and creamy. The salad had a chocolate vinaigrette and candied pecans. They were both good.

Also went to dinner at the Pomodoro Grill. The food was outstanding - innovative, flavorful take on Italian. The portions are generous. The building and location are very interesting. You drive into a dark, no-frills parking lot, and enter a warm brick building. It has that massive warehouse feel, in complete contrast to the contemporary, sophisticated food. Was chatting at the bar, and caught a freight train passing by! Come to think of it, its all very yin and yang. Very masculine building, very sumptuous food :-D

Diwali Special - Chakli!

2006-10-29T09:35:00.000-05:00

I was coasting, mentally prepared for a do-nothing Diwali. But then, some deep seated, most likely genetic impulse kicked in and I found myself making chakli this weekend!

Being a good scientist, I dutifully researched my options. To my great delight, I found out that running a week late has its advantages. By then, all the other food bloggers have posted their successes! See the end of this post for some very attractive Diwali recipes.

Traditionally, I have been known to stuff myself with chaklis (chakkuli, to be precise) that my grandmother (ajji) would make. They were made with rice flour and urad dal flour and had homemade butter in them! Golden brown and crisp, they were outstanding! And yes, I was a chubby kid!

The chaklis that I made are not as sophisticated as ajji's but they are reliable and taste pretty good. All they needed was rice flour, besan (chick pea flour), chili powder, sesame seeds and salt. They are crisp and a lovely golden color.

Happy Diwali and Enjoy!

Chakli Recipes:
1. Indira of Mahanandi has the definitive recipe for murukkulu here
2. Bureka boy has a more complicated recipe, from Yamuna Devi's ISKCON cookbook.
3. Shilpa of Aayi's Recipes provides detailed info and pictures here
4. Manasi of A Cook at Heart, shares a recipe with wheat flour (maida) in it.

Chocolate Oat Peanut Butter Bars

2006-10-21T22:36:00.001-04:00

Moved by a deep-seated craving for chocolate, I trawled for recipes that would hit the spot. I wasn't craving brownies, I've had my fill of Power Bars and other energy bars this week. Just looking for something with the deep satisfying sweetness of chocolate. This recipefor Chocolate Oat Peanut Bars hit the spot.

The bars are delicious - reminded me of fudge and chikki at Lonavla. Its this weather - its been raining, kinda reminds me of one of our monsoon trips to the hill station. Vast amounts of chikki and fudge were consumed and some little boxes even made it back to Bombay! Such restraint!

The bars are super-easy to make. Just remember to boil the sugar mixture enough else it will not set. I left in my living room to cool (the furnace was acting up this morning so the living room was pretty cool - ha). The bars set in about 20 mins. In honor of Lonavla Chikki, I cut them into little squares!

Want to read more about Lonavla and chikki? Try this!

Open Face Sandwich Eatery

2006-10-03T21:37:00.000-04:00

Its happened again - I've fallen in love with a sandwich :-) No ordinary sandwich this, but one crafted at the Open Face Sandwich Eatery. Charming little place off South Ave in the South Wedge.

Pardon me while I gush over it - but the place will truly captivate your senses. It has such an interesting interior, complete with tin ceilings and fabulous knick-knacks. I liked the color scheme and the motifs. Great example of how green can be soothing as well as vibrant. Its a neat place to sit and enjoy your food because there are so many details to take in!

The menu has plenty of choices for the adventurous sandwich eater as well as for those faithful to their favorite grilled cheese. Ginger lovers, this place was made for you. They have a carrot-ginger side as well as ginger candy! My black bean on sourdough ($5.95) was flavorful and the portions were generous. They have a tea pharmacy, an espresso bar and a bunch of sodas. Since I (just barely) managed to not drool all over the place, I may have to come back for a beverage and some dessert!

The guys that own and run the place are super-creative and very friendly. I love how they introduce their patrons to the businesses next door - this is exactly why the South Wedge feels like a comumunity. I didn't capture this on camera but chances are you will find a scooter parked outside! The Negative Image Scooter Club meets at the Open Face on Wednesday pm. In a nutshell, this place is great! Most of all, it was really cool to see two creative, young people believe and invest in their dreams and make them happen.

Links:
Check out the menu and lots more at their website: Open Face Sandwich Eatery

Here is a review of the Open Face Sandwich Eatery in The City newspaper, Rochester's alternative newsweekly.

Orange Almond Biscotti

2006-10-03T21:29:00.001-04:00

Went on a long walk this evening. It was gorgeous - I stopped often and gawked at the skyline, at all the different styles of architecture, rubbing shoulders with each other. Its that time of the day when the sun tinges everything with a golden hue. Perfect and fleeting, its a treat for eyes that have been staring at a screen too long!

Dusk is my favorite time of the day (sigh!) and I came home ready for some chai and a snack :-) Something gorgeous and golden, with delicate yet satisfying flavors...Orange almond biscotti!

Biscotti can be finicky and this recipe has served me well. It is super simple, works great with fresh orange zest. The first time I made this was for my PhD proposal meeting!! I kid you not!! The meeting was a real shot in the arm and the biscotti was a hit!!

The last time I made this, I made mini-biscotti :-) Primarily because slicing biscotti was a hassle (yes, I can be that lazy!). These turned out cute lookin' and are travel size treats!

Links:
Original recipe by Peg available here.

Patrick's Culinary Kreations

2006-10-03T21:28:00.002-04:00

I have been hearing rave reviews about Patrick's from everyone at work. It was a serendipitous discovery - Patrick's is a stone's throw from work. We're always looking for good food :-) Patrick's offers good food as well as free wifi (gasp!) in a charming setting. The exterior is unpretentious, the interior is cozy and full of color. (My photo of the interior is terrible and I apologize in advance.)

Chili, wraps and grilled cheese are highly reccomended. They have some interesting sides - homemade chips and a mustardy macaroni salad (called the 'mac' by regulars :-) The italian sodas are okay ~ fizzy, fruity and frivolous. My sources tell me that it helps to check if Patrick is cooking!

Patrick's also offers a solid catering menu. At a recent gathering, people LOVED the Hors d'Oeuvres: bruschetta, artichoke sundried tomato spread with crackers, red pepper aioli with crabcakes!! Happily, I was among these people :-)

(You've probably concluded that I work with an AWESOME group of people :-D I agree!) Go try Patrick's, it will be fun!

On the web at:
Patrick's Culinary Kreations and Bake Shop

Update: Patrik's has closed :-( Send him good wishes here.