Dairy I Do, Dare I don't

This post has been so long overdue….. and here is my explanation for those of you who don’t know - at my day job I have to work for a very demanding and difficult boss – ME!

OK….so on with the post.

A few weeks, actually more like a month ago I offered to help my dear cousin D an amazing baker (she really needed NO help, but was just being polite and not refusing) with a chocolate cake that she was going to bake and I was going to ice/decorate.

A bit of background, I DO NOT BAKE DESERTS.

I have never baked a cake/meringue/pie that has not fallen, cracked, undercooked, overcooked or burnt – yes, the bottom floor of the oven and the cake too…(pineapple upside down in a spring form pan…I know, I know the tray was not placed under the pan) Even if it did make it after all the possible disasters, it just tasted insipid!

Like Rachel Ray, I cannot bake to save my soul!

After all this I still landed at D’s kitchen with eggs and butter in hand. D had all the other ingredients prepared and ready to be mixed. Moi, I kept chattering incessantly while D and the Kitchenaid were trying to do their things...…(mistake 1).

After all the many mixings and beatings the dough was ready to be poured into the pans and I offered to even the dough out, I shook and patted and swirled the pan to remove air bubbles/pockets (mistake 2) and we were ready to bake.

I presume you have by now figured out where we I am going with this………

When the cakes came out they looked good and the aroma was heavenly, infusing the whole house. Cousin D set it to cool and goes about getting the icing ingredients going, while I continue to chat incessantly (mistake 3).

D planned to fix a Caprese salad for the now hungry folks watching this drama unfold - me and my big mouth, suggested I make a pasta to go along with the salad (???). So D politely let’s me take over (read raid) her kitchen and helped me search for all the things I need like kosher salt, a variety of olive oils and we found a wonder fresh wedge of Parmesano Reggiano cheese.

I get the pasta water going and make the pasta sauce – Asparagus and baby spinach in a garlic cream sauce.

Meanwhile the icing was made and the cake brought back…..with big ole holes in the center of the cakes (looked liked large donuts)…yup, the inevitable happened….the curse of the doomed desert! Since I had to decorate the cake, I was advised to fill the centers with some icing -as chance would have it D made a generous double batch…maybe it was intended that way by some supreme power that knew the outcome before us! The cake was iced and decorated with an off center Fleur-de-lys. By the time it got to the table, it was devoured before we had a chance to take pictures of it with cousin S’s new hotshot Canon DSLR, but we did capture some nice shots of folks with cake plates in hand…….the cake tasted delish, really really delish!

I think D has learnt never to invite me “help” her bake a cake….maybe just to decorate, her husband, S does a bang up job at decorating her cakes, I might be let go off......permanently!

But here is something nice for you – giving it an Italian name makes it taste even better.

Penne alla Spinaci, Asparago con Parmesano

Ingredients
1 bunch asparagus (about 15-20 stalks)
2 – 3 cups baby spinach
2-3 tomatoes, finely chopped
8-10 cloves of garlic, peeled and grated
1 cup cream or half & half
4-6 tbsp milk
3 tbsp butter
3 tbsp olive oil
¾ freshly grated Parmesan cheese
Red pepper flakes, optional
¼ tsp freshly grated black pepper
salt to taste
Penne/Penne Rigatoni/Farfalle….pasta of your choice (recipe yields enough sauce for a bout a ½-¾ package of pasta)

Method
Cut the asparagus into bite size pieces (discard about bottom 1/3). Meanwhile, cook the pasta to al dente. Drain & set aside. In a low to medium skillet, combine olive oil & butter and add in the grated garlic allowing it cook for a few minutes taking care not to let the garlic burn as it will taste bitter. Add asparagus, baby spinach and tomatoes. Cook until the spinach has wilted and add milk, cream, ground black pepper, red pepper flakes and bring to a low boil. Reduce heat, add pasta and cook on low just until the sauce coats the pasta. Adjust to add more milk/cream if sauce seems too dry. Finally liberally sprinkle the Parmesan cheese, spoon into bowls and decorate with a few shavings of the cheese and serve warm.

In love for Som Tam now

In Northern Thailand near the Laos border, a dish named Som Tum is served in most homes on a regular basis. Loosely translated it means; SOM - orange/sour, TAM/TUM – pounded, and is relished all over Thailand. There are many versions…but the dish is basically a raw green Papaya salad that has a spicy, sweet and sour flavor to it.

Traditionally this dish is consists of ingredients like tomatoes, yard long beans, fermented fish paste, fish sauce, dried shrimp, palm sugar, garlic, red thai chillies, lime juice (tamarind juice), crushed peanuts and basil leaves. I’ve eaten the Vegetarian version and absolutely love the cornucopia of flavors that exist in this salad – a cool crisp crunch from the raw papaya enveloped in a sweet and sour and spicy dressing, finished with the saltiness from the roasted peanuts.

Having a fondness for raw papaya, this particular recipe is a favorite that is always on the menu at our home when we are in the mood for something Thai.

Recently an Uncle and Aunt were visiting, and I thought of making something different from the “usual” fare of Indian cuisine…the well traveled uncle (in jest?) questioned if anything Thai could taste good? So of course I had to make a mean Som Tam salad, vege spring rolls, Tom Yum soup, Green curry all served with white rice. Verdict........not bad at all!

Here is my vegetarian version of the Thai classic.

Som Tum Papaya Salad

Ingredients
1 lb raw green papaya, peeled and cut into very fine strips
5-8 yard long beans/green beans, stringed and cut into 2 inch pieces
2-3 peeled garlic cloves
2-4 Thai birds eye red chilies
2-6 leaves of thai red basil, chopped into a chiffonade
3-6 tsp lime juice
1-2 tbsp palm sugar/brown sugar/unrefined sugar
3-4 tbsp dry roasted peanuts, coarsely pounded
salt to taste

Method
Coarsely pound the red chilies and garlic and keep aside. Using a large mortar and pestle lightly bruise the papaya and green beans. If you do not own a big enough mortar/pestle then pound the ingredients slipped into a large ziptop bag. Mix the ingredients and let the dish rest in the refrigerator. Serve cold or at room temperature.

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This recipe has been submitted for the event A.W.E.D -Thai an event created and hosted by DK of Culinary Bazaar.

Ful for Madame?

Meze or mezze in Eastern Mediterrean is a selection of appetizers or small dishes often served with beverages, similar to the tapas of Spain…or here in the US, Finger foods!

Beans are featured in many dishes and one of the legumes I particularly like are the Ful Medames. These small brown beans are members of the Fava family, of a specific type native to Egypt and the Levant. They are served with egg on top for breakfast, mashed into a puree with oil and lemon juice for mezze, or prepared as in this recipe, for a mezze, for a main course with meats, or for a side dish. There are restaurants in the Middle East- Egypt especially- that specialise in ful dishes!

Brown Beans with Herbs
Ingredients

1 15oz can of Ful medames beans

15-20 cherry tomatoes, halved
3-4 tsp extra virgin olive oil
juice of 1 lemon
3-4 garlic cloves crushed
1 tsp cumin powder
2 tbsp finely chopped cilantro or dill leaves (I prefer dill/suva)
salt and pepper to taste

Method

Drain and rinse the canned beans. In a bowl add the crushed garlic, lemon juice, olive oil, cumin powder, salt and pepper and stir in the beans and chopped fresh herb (cilantro/dill). Cool in the fridge for 2-4 hours and serve with more olive oil and lemon wedges and pita bread.

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This recipe is submitted for the event My Legume Love Affair, created by Susan of The Well Seasoned Cook and hosted by Sra of When My Soup Came Alive.

For the event FIC-Brown, an event created and hosted by Sunshinemom of Toungue Ticklers.

And for Herb Mania-Dill, an event created by Dee of Ammalu's Kitchen and hosted by Latha & Lakshmi of The Yum Blog.

Holy Moly it's a Pozole

If pozole is unknown to you, hominy might be as well. It is a very large-kernel white corn that has been slaked in a solution of lime. It looks a little like chickpeas but has a strong corn flavor and makes this classic dish a hearty treat from Nuevo Mexican cuisine.


This soup is traditionally made with pork shoulders and hominy, and is said to have originated in Jalisco, but many claim it was actually Guerroro! The soup comes in three main versions, one just pork and hominy in a broth, second is as green version flavored with tomatillos & anaheim or poblano peppers and finally the third one is made with dried red chillies (ancho). If you do not find Ancho’s in your neck of the woods, you can substitute it with deghi mirch or paprika powder to give the intense red color and smoky flavor. Fresh roasted corn can be used as a substitute if Hominy is not available!

My version has it all in one bowl: a base of grains – hominy; vegetables – small chunks for flavor and finally garnished with chopped red onions, corn tortillas chips and lime wedges…who needs anything more?

Pozole Rojo de Jalisco
Ingredients
1- 16 oz can hominy
4-6 Roma tomatoes
1 medium sized zucchini, cubed
1 bell pepper (any color) cubed
1 large onion, peeled and diced
2 corn tortillas
2 dried ancho chilies2-3 tbsp olive oil
4-6 cloves garlic
½ cup cilantro/fresh coriander leaves, chopped
1 cup vegetable stock or 1 cube vegetable bouillon soaked in 1 cup warm water
3-4 cups water
¼ tsp white pepper
1 tsp cumin powder
1 tsp oregano flower
½ tsp red chili powder or paprika
salt to taste
Garnish: Red onions, red radish, cabbage, sour cream, tortilla chips and lime

Method
Roast on the stovetop, a grill, or in the oven the tomatoes, whole tortillas until spotted with brown and ancho chilies –for a few minutes after which they’ll start to burn and taste very bitter! Break the tortillas into pieces. Blend all toasted ingredients until smooth.

Heat olive oil in a stock pot. Add the garlic cloves and onion and saute over medium-low heat for 1 to 2 minutes. Add the zucchini and bell pepper. Cook for 5 minutes. Drain the can of hominy and add to the pot along with the stock and water. Bring the mixture to a boil, then reduce the heat and simmer 25-30 minutes.
Serve warm garnished with chopped onions, tortilla chips, shredded cabbage, cubed red radish and sour cream.

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This soup is my entry for the event No Croutons Required, inspired by Tinned Tomatoes and hosted by Lisa of Food and Spice.

Breakfast in Macchu Picchu

Termed the Mother Grain – Quinoa was a sacred food to the ancient Incans. Cultivated for over 6000 years this seed is gluten free and low on the Glycemic Index making it an excellent food for breakfast. I have fond memories of eating Sabudana Khichdi for breakfast and substituting Quinoa for the tapioca balls makes this conventional recipe healthier.

Quinoa has a light and fluffy texture when cooked, and its mild slightly nutty flavor makes it an alternative to rice or couscous. To cook Quinoa the first step in preparing it is to remove the saponins/outer skin, a process that requires soaking the grain in water for a few hours, if possible. A common cooking method is to treat quinoa much like rice, bringing two cups of water to a boil with one cup of grain, covering at a low simmer and cooking for 14–18 minutes or until the germ separates from the seed. The cooked germ looks like a tiny curl and should have a slight bite to it, like al dente pasta.

KEENWAH KHICHADI
Ingredients
1 cup Quinoa
½ cup peanuts, crushed (optional)
1 boiled and peeled potato, cubed
1-2 green chilies, chopped
1 tsp whole cumin
1 tsp cumin powder
½ tsp heeng powder
1 tbsp sugar
5-6 curry leaves
2 tbsp coriander leaves, chopped
juice of 1 lime
2tsp oil + 1 tsp ghee (optional)
salt to taste

Method
Cook Quinoa in 2 cups of salted water until water has been absorbed and the texture is fluffy. Heat oil ghee combination and add the cumin seeds, heeng, green chilies, curry leaves and the cubed potato. Add the cumin powder and cook for couple of minutes. Mix in the Quinoa, coriander leaves, crushed peanuts, limejuice and sugar. Adjust for seasoning, serve warm.

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Recipe submitted to WBB - Grains in my Breakfast an event created by Nandita of Saffron Trail and hosted by Aparna of My Diverse Kitchen and for JFI-Grains an event created by Indira of Mahanandi and hosted by Suganya of Tasty Palettes.

In Knead of a Crust

My son K, loves Olives…actually so does his mom! K is the only kid I know that takes them to school as a snack and so I tend to buy a variety as each one has its own special flavor and use. Cured olives can broadly be classified by their color either black (purplish) or green. I’ve listed a few that I personally like…….

Kalamata – Smallish salty, flavorful, black and a bit bitter, you can find these popular Greek black olives in most large supermarkets. (my favorite kind)

Nicoise - A key ingredient in Salade Niçoise, these small purplish-black olives have a distinctive sour flavor.

Gaeta – These are small black Italian olives and are either dry-cured or brine-cured and a great substitute to the Kalamata.

Manzanilla – These green olives are often pitted and stuffed with pimento, garlic or cheese. These are the olives that garnish a martini cocktail.

Sevillano - This is a large, green, brine-cured olive, but not as large as the manzanilla and never stuffed.

Picholine - Green torpedo-shaped olives that are brine-cured and the ones made in France are marinated with coriander seeds and herbes de Provence while the American made version are soaked in citric acid, these make great martini olives as well.

Finally, the humble Mission - Common black sliced kind available at most supermarkets and the kind we see on a pizza or at the salad bar, this olive lacks flavor when compared to any of the European olives.

I’m passionate about bread…and the ones made with Olives are enjoyed by all at home, so I baked a simple Olive bread this weekend.

Simple Olive Bread

Ingredients
1 package active dry yeast

1½ cups warm water

3 –3 ½ cups bread flour, plus more for dusting1

½ tsp sea salt or kosher salt

3 tsp first cold press olive oil

¾ cup olives of your choice, chopped

Suji/cornmeal for dusting

Method
Prepare yeast as per direction on the envelope. Sift flour with salt and add the olive oil. It is essential to use extra virgin first cold pressed oil as this flavors the bread. Mix it well. Add the frothy yeast liquid and warm water and mix until the dough is sticky. Turn dough onto a floured surface and knead it for 8-10 minutes. Place in an oiled mixing bowl, cover with shrink wrap and allow it rest for 20-30 minutes. Remove from the bowl and knead the dough again, this time sprinkling some chopped olives as you go for about 6-8 minutes and shape into a smooth ball. Place the dough an oiled (2-3 quart) pyrex bowl, sprinkled with suji/cornmeal. Cover with dampened tea towel and allow this to rise once more, about 45-80 minutes. Put the lid on the bowl (this yields a nice chewy crust) and bake in a 375 degree oven for 35 minutes. Remove lid and bake for another 5-10 minutes until when knocked on the side it sounds hollow. Remove and allow to cool. Serve warm with butter.

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I would like to submit this for the JugalBandits event, Click-Crusts

Bitter is Better

Traditional Indian cuisine is based on the principles of the ancient scriptures of the Ayurveda. One of the commonly consumed spices in India is the Fenugreek, both the leaves and the seeds. Seeds of fenugreek contain the most potent medicinal effects of this plant and the use of Fenugreek seeds is quite common in “tadkas” in a variety of everyday menus like dal and vegetable dishes called subzi. The seed is also said to aid in the better absorption of sugar hence it is highly recommended for diabetics.

A traditional dish from the Western Indian states of Gujarat and Rajasthan is Methi dana aur Papad ki subzi, a dish usually made during the Fall/Autumn. The reason being that fenugreek seeds are said to be a natural expectorant and aids in loosening phlegm and mucus.

Raw fenugreek seeds are very bitter hence the title, however a lot of the bitterness can be extracted by soaking the seeds in warm water overnight and the boiling it until the seeds (aka dana) almost triple in size, develop a gel like outer covering and can easily be squeezed between two fingers. I like this dish as it is fairly easy to make and tastes like you labored all the day in the kitchen!

METHI DANA AUR PAPAD KI SUBZI
Ingredients
2 tbsp fenugreek seeds (presoaked or cooked in the microwave)
3 raw papads, broken into bite size pieces
2 tbsp yogurt
1 ½ - 2 cups water
2 tsp oil + 1 tsp ghee
½ tsp cumin seeds
½ tsp mustard seeds
4-5 curry leaves
1 tbsp coriander powder
1 tsp cumin powder
¼ tsp turmeric powder
½ tsp chilli powder
2 tbsp jaggery or sugar
2-3 tbsp finely chopped coriander leaves
salt to taste

Method
Soak fenugreek seeds in water overnight or zap in the microwave in 2 minute intervals, discarding cooked water each time for a total of 8-10 minutes, I often do this! Discard the water and keep aside. Break Papad into bite size pieces. Beat water and yogurt well making sure that there are no lumps.

Heat oil and ghee in a pan, add the cumin and mustard seeds and when they sputter add the curry leaves and turmeric powder. Now add the yogurt water, soaked fenugreek seeds, coriander powder, cumin powder and chilli powder and salt. Allow the gravy to come to a rolling boil (on a medium flame). Add the broken pieces of papad and cook for a few minutes until the papad pieces soften. Add grated jaggery and the chopped coriander leaves. Serve immediately with warm white rice.