Recipe : Coconut Rice with Thai Basil & Ginger

I made up this recipe after tasting a Thai rice and chicken dish off a food cart in Portland Oregon.  I serve it with stir fry or with some ginger poached chicken.  It's quite good on its own and my son who is not a fan of coconut even likes it.

Posting this recipe specially for Manali as requested.....

Ingredients

1 Cup White or Brown Jasmine Rice
2 Cups Lite Coconut milk (use the same measure as the rice)
1 Tbsp Olive oil
1/2 medium onion finely chopped
1 Tbsp finely grated fresh ginger
15 - 20 Thai Basil leaves
salt to taste (I don't add any salt to mine)

Recipe

Heat the olive oil in a non-stick medium pot on medium heat.  Add onion and grated ginger and let soften for about 2 minutes.  Add Thai basil leaves and stir.  Rinse the rice in a strainer and add to the pot.  Stir well to coat the grains of rice thoroughly.  Toast the rice for about a minute.  Add the coconut milk and salt if using and stir. When rice begins to boil, lower heat to a simmer and cover.  Cook white rice for about 20 minutes and brown rice for about 45 minutes.  Turn off heat and let stand for 5 minutes.  Open and fluff with a fork to serve.

Note: With the brown rice, I open the pot and stir the rice and liquid about 2 - 3 times during the cooking process.  I find this allows the grains to stay separated and not yield a sticky rice.

Note: Thai Basil leaves can be difficult to find so I grow my own.  Regular Italian basil doesn't quite substiture well.  Instead I suggest cilantro as an alternative, but don't add the cilantro until after the coconut milk and add it in as whole stems so you can remove before serving.  Garnish with fresh cilantro if desired.

Recipe : Mashed Cauliflower Indian Style

My father had late onset diabetes.  He also really and truly enjoyed food, but being a strict disciplinarian, he denied himself of many things he loved to eat - particularly in the form of desserts and simple carbohydrates.  My mother didn't cook much non-Indian food so he would count on me to make things like roast chicken or steak which he had learned to enjoy while living in Germany.  He didn't care for too much spice and preferred the bland flavors of European cuisine.  One of the foods he enjoyed was mashed potatoes which of course he had to eliminate from his diet once diagnosed with diabetes.

So, long before it became famous in restaurants or anyone had even heard of it, I started making mashed cauliflower.  I've always made it simply by sauteing a little garlic, adding the cauliflower along with a bit of salt, pepper, thyme and chicken broth. Let it steam, puree and serve.  Add a touch of cream and you won't even know it's not potatoes.  My father always loved it and it made me happy to know that perhaps he didn't miss the potatoes as much.

My son, on the other hand, is not a fan of potatoes unless they are in the form of French fries.  It's likely because I don't really eat potatoes myself.  I've tried the mashed cauliflower on him a few times and while he likes the vegetable almost any other way, I can't get him to touch the version that his grandfather enjoyed so much.  I am a fairly determined person and I knew there had to be a way since it wasn't about the vegetable itself.  What I remembered today is that, unlike his grandfather, my son loves flavor and spices and so this is the recipe I came up with.

Ingredients

1 head fresh cauliflower - washed and cut into florets

3 cloves garlic - peeled and roughly chopped

1 medium sweet potato - peeled and cut into 2 inch cubes

2 Tbsp olive oil

1/4 cup chicken broth - use vegetable broth or water if you want to keep it vegetarian

1 tsp salt - or to taste

1/2 tsp cayenne

1/4 tsp ginger powder

1 Tbsp heavy cream

2 Tbsp canola oil

1 tsp cumin seeds

4-5 kefir lime leaves (kadhi patta)

1 Thai bird chili - cut into large chunks

1 tsp fresh lime juice

Recipe

Heat a large pot over medium high heat.  Add the olive oil and garlic.  Just before garlic starts to brown, add the cauliflower and sweet potato and stir.  Allow to saute for a few minutes stirring occasionally.  Add chicken broth, cover and turn heat to a simmer.  Simmer for 20 - 30 minutes until cauliflower and sweet potato are very tender.  Remove from heat.  Using an immersion blender, puree the vegetables until smooth.  Add salt, cayenne, ginger powder and cream and mix well.  Place a small heat-proof bowl on the flame and add the canola oil and cumin seeds.  Once the seeds start to sizzle, add the chilies and kefir lime leaves.  Allow to heat through until leaves start to turn brown.  Add the hot oil mixture to the pureed cauliflower. Add lime juice and stir well.  Garnish with cilantro before serving. 

This is a great accompaniment to steaks, chicken, pork, etc.  We had it with a spicy sesame crusted Coho Salmon.  I paired it with a Yamhill Vineyard 2009 Pinot Noir which worked quite well with its own spicy notes. 

 
Note: I used 2 chilies and left the seeds and stems in.  It really wasn't all that hot but feel free to control the heat level by removing the seeds if you wish.  If you want to make it hotter, chop the chilies up into smaller pieces. They will add a nice crunch to the end result and provide additional heat.

Restaurant Review : The Inn at Little Washington

Until recently I had experienced two restaurants that were incomparable to any other.  The first was the Paul Bocuse Restaurant near Lyon, France in 2000 and the second was Jean Georges in New York City circa 2002.  Two completely different experiences yet unequaled in food, service, ambiance and so much more.  I would go as far as to call each of them a meal of a lifetime.  Last week I was lucky enough to add a third restaurant experience to this category – The Inn at Little Washington in Washington, Virginia. 

I originally heard of the Inn at Little Washington over 20 years ago on a travel show.  Food and travel shows weren’t as popular then as they are today, but did air once in a while on PBS or some obscure cable channel.  Even back then, I was fascinated with food and the concept of cooking seasonal and local cuisine and that is what this restaurant made famous long before it was the thing to do.  The Inn at Little Washington is also an actual historic inn.  For years I’ve thought about visiting the restaurant and possibly stay at the inn but alas, had never had the opportunity; until recently when I planned a trip to the Shenandoah Valley with my son.  We did not stay at the inn and in fact the restaurant was over an hour’s drive from our hotel but I was determined to go and lucky enough to get reservations.

Now you might think it’s a bit ridiculous to take a 12 year old to a place like this and even the person who took my reservation commented how lucky he would be to have this experience.  The thought crossed my mind too, but I knew my son would love the food and he had recently won a poetry contest at school so I decided to reward him with a great meal and memory rather than buy him something that would be temporary.

It was great to return to this region after so many years.  I had visited last in 1977 during our move from Tennessee to New York so it was strange to relive those memories with my son.  As I walked through Luray Caverns, drove down Skyline Drive and hiked along the Natural Bridge I realized how time flies and yet so many things remain the same.  Perhaps one of the stalactites had grown a millimeter since I saw it last but I wouldn’t possibly notice.

On the day of our reservations at the Inn, we took on a fairly challenging hike of approximate 3 miles to a waterfall along Skyline Drive which was a steady descent to the falls but quite a climb back along the Appalachian Trail.  In fact Fitbit awarded me my first 100 flights climbed in a day badge after this hike. It was the perfect way to work up an appetite we would surely need to enjoy the feast that was to be put in front of us later that evening.

When we arrived at the Inn, we were promptly greeted by the valets who parked our car and escorted us inside.  My son loved that they called him “sir” though he did look quite grown up in his dress pants, button down shirt and jacket which he reluctantly wore at my insistence.   The Inn is located in a charming old building and decorated quite traditionally inside.  We were guided to our table and given menus that were created just for us and even had our name on it.  Apparently they do a separate menu for each party based on any allergies, dislikes, etc. which they inquired about when I made the reservation.  Upon taking our seats, our waiter immediately asked if he could get us some drinks since it was so warm and humid outside.  I opted for a glass of champagne (an apropos start I thought), and my son ordered sweet tea which you can do in the South.

As we were perusing our menus and asking questions, a passing thunderstorm caused a loss of power and we were left sitting in the dark until all the staff at the Inn hustled to bring out lanterns and candles for the tables.  This was turning into and even more interesting and exciting experience.

Even in the dark, the staff did not miss a beat.  The manager stopped at each table to ensure all was ok and spent extra time with my son to reassure him that all would be fine.  To which my son responded with “hey, I lived for 5 weeks without power during Irene and 4 weeks during Sandy, I’m fine thank you.”  We were immediately handed modified menus which removed any items that needed to be cooked in an oven.  

With a little bit of coaxing they allowed me to order their gastronaut’s menu which consists of ten courses while my son ordered the 6 course a la carte menu.  Generally everyone in the party is required to order one or the other.  What can I say, we are both pretty persuasive and this is where it definitely doesn’t hurt to have a companion who is 12 years old.

The meal my son chose :

Baby Lamb Carpaccio with Caesar Salad Ice Cream

• Truffle Dusted Popcorn
• Shot of Cucumber Vichyssoise
• Carpaccio of Herb Crusted Baby Lamb Loin with Caesar Salad Ice Cream
• Aged Gouda Macaroni and Cheese with Virginia Country Ham
• Pepper Crusted Tuna Pretending to be a Filet Mignon capped with Seared Duck Foie Gras on Charred Onions & Burgundy Butter Sauce
• Southern Butter Pecan Ice Cream Sandwich with Bittersweet Chocolate and Hot Caramel Sauce

Cucumber Vichyssoise

Aged Gouda Macaroni & Cheese

Southern Butter Pecan Ice Cream Sandwich

My Gastronaut’s Menu:

• Truffle Dusted Popcorn
• Shot of Cucumber Vichyssoise
• Savory Panna Cotta with a Caviar Surprise & Quail Egg
• Summer Maine Lobster Potato Salad
• Black Cod and Gulf Shrimp in an Orange-Saffron Broth with Tomato Jam
• Antarctic Sea Bass in an Dashi Broth Perfumed with Ginger ( my favorite dish)
• Truffle-Stuffed Breast of Pheasant on Garden Succotash and Sauteed Golden Chanterelles
• Prosciutto Wrapped Loin of Veal with La Ratte Potato Puree and Summer Vegetables
• Strawberry Gin Sorbet with Lemon Granite and Champagne Sabayon
• Bitter Chocolate Marquise “Taillevent” with Pistachio Ice Cream

Panna Cotta with Caviar Surprise

Black Cod & Gulf Shrimp

Sea Bass in Dashi Broth

Maine Lobster Potato Salad

Truffle Stuffed Pheasant 

Strawberry Gin Sorbet etc.

My dessert

Prior to our meal we were served a tray of Amuse Bouche which included Compressed Watermelon with Goat Cheese, Bloody Mary Jelly Bean and “Chips and Dip” in a molecular gastronomical sort of way.  With my meal I chose to order a half bottle of the 2011 Ken Wright Shea Vineyard Pinot Noir.  It was a delicious wine that was complex and earthy with great balance.  It didn’t work with all of my courses but I just drank water with those.  We ate part of our meal by iPhone light which made for an interesting adventure which we will not soon forget.  Many of the photos I’ve shown were also taken under the light of my son’s phone making for some pretty good shots.

In the end it was best to have ordered the different menus because it gave my son a break between each of his courses allowing him to rest and build up an appetite for the next course.  He polished off every bit of food he was served except for the popcorn which he didn’t care for too much.  His favorite was the lamb carpaccio – something he had never tried before.  I really love that he is so adventurous with food.  It makes it so much easier for me to eat at good restaurants when we travel.  I’m not sure what I would do if I had a child who only ate the standards and always looked for a chain restaurant or worse yet, fast food.

Despite the challenges of a power outage, the Inn at Little Washington managed to provide us with a fantastic experience and my third meal of a lifetime.  We were not rushed but were given attention when needed - that is the sign of exemplary service.  Completely full and satisfied, we retrieved our car and I drove back to our hotel through thunderstorms and a very dark Shenandoah State Park while my son slept like a baby.

I hope someday I will return to the Inn at Little Washington as well as to Jean Georges and Paul Bocuse.  Perhaps I’ll be lucky enough to have a fourth meal of a lifetime, but for now I’m still flying high from this recent experience.

Note: We stayed in a hotel with a kitchen and ate all the other dinners in and mostly picnicked for our lunches to be able to pay for this extravagant treat.  It was well worth it!!

New York City Food Romp

A few months ago, during an impromptu visit with a friend in Lancaster, PA, we were enjoying some wine and cheese when we came up with the idea to celebrate our week apart birthdays together in New York City.  We immediately picked the weekend before Mother’s Day and began planning the trip which largely revolved around food and wine.  And thus began our recent, fun food romp.

As the weekend came upon us, we made dinner reservations for both evenings and formulated a loose itinerary based on new adventures we wanted to try.  While I do like to frequent my favorite places at times, I also like to try something new here and there, and I decided this weekend would be full of only new experiences for all of us.  We invited a few more friends to join and I even posted on Facebook to invite anyone who was already in the city to join at any point that was convenient.  It turned out to be an amazing and delicious weekend where a group of varied strangers with mutual friends met and formed friendships over food.

Steak Tacos at Pampano

Having taken Friday off from work, we headed into the city early planning to arrive in time for lunch.  After checking into our midtown hotel, I was in search of some tacos due to a week-long craving, and suggested a highly recommended taco stand in a food court of a building on Third Ave.  My friends however wanted to sit down and have margaritas (the fun was going to start early) so we opted to visit the restaurant by the same owner, Pampano on 49^th St.  Pampano is a rather large, friendly place which specializes in coastal Mexican cuisine.  I ordered the steak taco appetizer to keep lunch light.  I let my friends enjoy their margaritas, which incidentally were made with one of my favorite tequilas, Chinaco, and stuck with water

instead.  My tacos were delicious.  Everyone else also was very happy with their food, including a tuna tartare which I tasted and was delicious.  While we were happy with the food at Pampano, it is a rather expensive restaurant and not something you would pop in for a quick lunch.  Save this one for a special occasion.

View from our Hotel Rooftop

After our lunch we walked around the city for a while.  Some of us separated to shop, while others went to find a bar or do a bit of work.  I decided to treat myself to a manicure and pedicure.  After my nails were dry, I headed back to the hotel to freshen up and start meeting some local friends at the rooftop bar at our hotel.  It was a beautiful evening to sit on a rooftop and just enjoy fun conversation with all those that were able to join us until we had to leave for our dinner reservations.

Friday dinner was planned at Café D’Alsace on 86^th Street.  I chose this restaurant because they specialized in a cuisine of France from a region not often found and also because they had a beer sommelier.  After an interesting limo ride (couldn’t find a cab) to the restaurant we were promptly greeted and seated.  The atmosphere was lively and fun and we all instantly liked this place.  We ordered some cheese and charcuterie for the table along with some house made sausages.  I accompanied mine with a glass of Alsatian Riesling which was excellent.  For my entrée I ordered the short ribs with Brussels sprouts and parsnip puree which was delicious.  I also tasted some of the other entrees and we didn’t have a single unhappy person at the table.  Even the tomatoes in the salad were declared as “good” by a person claiming to be a tomato connoisseur, settling a bet among a couple of people in our party.  We really liked Café D’ Alsace and I would definitely go back again.  We walked back to the hotel and a few of us decided to finish up the evening with a glass of wine at a balcony table off the hotel bar while watching the late night hustle & bustle on 57^th Street.  The first day of the romp had been a success.

Seared Tuna at Cafe D'Alsace

Scallops at Cafe D'Alsace

The weather on Saturday was nothing short of spectacular.  After the long, cold winter here in the Northeast, we welcomed the warm sunshine and knew it would be perfect for our planned trip to Smorgasburg in the Williamsburg section of Brooklyn.  None of us had been there before (I have been to the one in DUMBO but the vendors are different) and were very excited to see what foods we would get to try.  Those completely new to it weren’t quite sure what to expect.  After a subway ride and short walk, we arrived at the open area near the riverfront lined with food stalls of cuisines from all over the world.  We decided

Smorgasburg

to be strategic and walk through the entire market first before deciding which stalls to revisit for food.  We also opted to share our food so that we could try more things including dishes from Vietnam, India, Middle East and some good old fashioned chicken and waffles.  Everything was quite delicious and it was definitely an adventure worth taking.  Our appetites satisfied, we left Smorgasburg to search for something to quench our thirst and wound up at the Hotel Delmano.  This is not a hotel at all but a cool bar with outdoor seating and great cocktails. 

Cocktails at Hotel Delmano

We proceeded to order some cocktails and were eventually joined by a friend who is local to the area and suggested trying out some of the beer gardens in the area.  And so we continued on to the rooftop at Berry Park and then Spritzenhaus where we even played a game of Jenga which was a lot of fun. 

When we could eat and drink no more, we headed back to Manhattan and our hotel to relax and get ready for our dinner at Ma Peche of the David Chang Momofuku chain.

The sky looked ominous as we returned but we decided to meet at the rooftop bar of our hotel again and sure enough the rain had begun by the time we arrived for a pre-dinner cocktail.  Thankfully, the bar has awnings and we were able to enjoy the outdoors and stay dry too.  After a short taxi ride, we arrived at Ma Peche and were seated promptly.  I had been looking forward to this dinner for weeks and must say that while it was good and we had a lot of fun, the experience did not blow me away as I had expected.  It was nothing special and not a place I would consider revisiting.  Service was slow and it took our server 30 minutes to get our drink order which arrived in spurts so that by the time the last person got their drink, the first person was ready for the second.  It seemed like we were constantly needing to flag her down for everything throughout the meal and then had to wait too long.  The dim sum style cart service is cute but I’m not sure I’m a fan, though I must admit I’m not a fan of dim sum either.  The food was good but the portions are rather small for the prices (yes, I know I was in NYC but this was a bit much).  The grilled asparagus were very tasty and about the only truly memorable dish of the evening.  The wine list is extensive and offers a good variety by the glass.  Overall we had a great evening but it was more so because we made it fun and not so much the restaurant experience.  Unfortunately this is generally my experience in these type of high end, well known restaurants so I’m always a bit wary of them, often preferring the unknown neighborhood places like Café d’ Alsace.

Tired from our weekend of romping 

we called it an early night and headed back home after breakfast the next day.  Being the early riser that I am, I managed to get in an early morning walk through Central Park and along Park Avenue before the streets began to fill with traffic and people.  It was the perfect way to reflect on the past two days and plan my future food adventures.  After all I already had trips to Portland and Chicago planned.

Cocktail Recipe : Spicy Sunset

Ingredients:

1 oz chili Vodka (recipe below)

3 oz mango pulp (available at Indian markets)

3 - 4 fresh basil leaves

Juice of half lime

Pinch of Fleur de sel or sea salt

Recipe:

Place all ingredients over ice in a cocktail shaker.  Shake vigorously to combine and strain into a martini glass.  Serve with a dash of cayenne or cardamom on top depending on preference.  I like the cardamom.  For a more pronounced basil flavor, you may mash the basil leaves up in the shaker before adding the ice and remaining ingredients.

Chili Vodka

1 750ml bottle Vodka (I used Grey Goose)

2 – 3 Thai green chilis – a small slit cut into each one.

Insert the chilies into the vodka bottle and let infuse for 2 weeks.  Strain out the chilies and pour vodka back into its original bottle.  Use when needed but keep in mind, the vodka will have quite a kick to it so use sparingly.

Recipe : CKP Style Maharashtrian Lamb Curry (Mutton)

I'm sure there are many many recipes for Indian lamb curry out there.  Some of the more known in the US are Rogan Josh or Vindaloo, but one rarely sees Maharashtrian food in most Indian restaurants in the Western world.  Since I grew up with this type of food, it is what I tend to cook most often and what is dear to my heart.  And this is what I made for my recent dinner party which was in the Traditions with a Twist post.

Many Maharashtrians are vegetarians and but there are also many who are not.  My family falls into the latter category.  Since I grew up around Mumbai, we mostly ate a lot of fish and seafood.  Chicken was not a common meat in our diets but rather once a week, usually on Sundays, we would eat mutton.  In India mutton is made from goat and not lamb. Since I don't care for the way the goat butchers at the Indian markets hack up the meat, I prefer to go to my local butcher and make mine with lamb which I also find a little less gamey and more tender.

I still remember when I was young in India and my paternal grandfather used to take the train to his favorite butcher two towns over to buy the goat on Sunday mornings.  Then my mother and grandmother would cut and prep it for dinner.  The aromas in the house were unforgettable and when I make this recipe, I am transported back to those days and the memories that accompany.

I can't really tell you what CKP is as it has never really been explained to me.  Here is a definition I found on Wikipedia which is more than I knew of my own people.  

Chandraseniya Kayastha Prabhu (CKP), is an ethno-religious community of South Asia. It is part of the broader Kayastha community. Traditionally, the CKPs have been granted the upper caste status, which allowed them to study the Vedas and perform religious rites along with Brahmins.Though they originated in North India,Central Asia and East Asia the CKPs are today concentrated primarily in western Maharashtra, southern Gujarat, and Madhya Pradesh (Indore region). They played an important role in the establishment and administration of the Maratha empire

If you are CKP and reading this blog, please do use the comments section below to provide any additional information.  I know that we are part of the warrior caste called Kshatriya and that we are not vegetarians.

Ingredients

7 lb Leg of Lamb – I have the butcher debone and cut the meat into 1 inch cubes and the bones into larger pieces.

½ Cup plain yogurt – I use non-fat greek style

2 Tbsp crushed garlic

2 Tbsp grated fresh ginger

1 tsp turmeric

1 tsp cayenne or Indian red chili powder

1 whole stick cinnamon

3 medium red onions – finely chopped

1 recipe garam masala (see recipe below)

2 Tbsp tomato paste

1 recipe wet masala (see recipe below)

Salt to taste – I add about 1 ½ - 2 Tbsp

Garnish:

30 pearl onions – peeled and cut in half

Chopped cilantro

Garam Masala (dry spice blend)

Garam Masala

3 dry red chilis (add more for more heat)

1 stick cinnamon broken into smaller pieces

10 whole cloves

20 peppercorns

1 Tbsp coriander seeds

1 Tbsp cumin seeds

1 Tbsp fennel seeds

10 pods of green cardamom (whole)

¼ tsp canola or vegetable oil

In a heavy bottom skillet, heat oil and add all spices.  Heat and stir until coriander seeds start to brown and you smell the aromas from the spices.  Allow to cool for a few minutes, add to a spice grinder and grind to a fine powder.  Set aside until ready to use.

Note: This Garam Masala can be used for other recipes as well.  Different cooks have different versions but this is mine. 

Wet Masala

½ cup dry shredded unsweetened coconut

Sauteing the Onions

1 large red onion – thinly sliced

1 tsp ground cinnamon

1 15 oz can whole plum tomatoes

In a heavy bottom pan, toast the coconut over medium heat until it starts to brown.  Remove from pan and add to a blender.  In same pan, heat ¼ cup canola oil and add sliced onion and ground cinnamon.  Turn heat to high and sauté the onion until golden stirring frequently to avoid burning. Add to the blender.  Add the can of tomatoes to the blender and puree until smooth.  Set aside until ready for use.

Recipe (serves 8 – 10)

Prepare the marinade – combine yogurt, garlic, ginger, turmeric & cayenne in a large glass bowl or container.  Add lamb (not the bones) and mix well.  Cover and marinate in the refrigerator overnight.

Color of the curry when finished

Cook the lamb curry – Remove lamb from refrigerator 1 hour before cooking.  In a large dutch oven, heat ¼ cup canola oil on high heat.  Add the bones and brown on all sides.  Remove to a large plate and set aside.  Reheat the oil adding more as needed.  Sear the cubed lamb pieces in batches just until they are browned so that there is only one layer at the bottom of the pot.  Remove and reserve on the large plate.  I usually do this in three batches.  Once all the lamb has been browned, wipe off the liquid at the bottom of the pot if necessary and heat another ¼ cup of oil on medium high heat.  Add cinnamon stick.  Once it starts to sizzle and open up, add the chopped onion.  Sauté for 2 minutes until translucent.  Add garam masala and stir to combine.  Add tomato paste and stir until the paste turns a dark, rich color.  Add the wet masala and cook on medium high heat, stirring occasionally, until you see the oil separating on the sides -  about 5 – 8 minutes.  Add the seared lamb and bones and stir.  Add water to just cover the lamb and the salt.  Bring to a boil, cover and simmer for 2 – 3 hours or until the lamb is tender and the curry has a deep color.  Taste and adjust seasonings.  You may add more cayenne if you want the curry to be hotter or salt according to taste.

Just before serving, saute the pearl onions until golden brown (I deep fry them to make them extra crispy).  Transfer the lamb to a serving bowl and garnish with the pearl onions and chopped cilantro.  Serve with plain basmati rice.  I add a pinch of saffron to the rice once the water boils to give it a nice color and added flavor.

Recipe : Mango Crème Brulee

I love mangoes!  Unfortunately we don't get the best quality of mangoes in the US though now the Indian markets will carry some good ones when in season.  Forty years later, I still dream about the sweet, delicious, pulp of the mangoes I ate as a child in India.  My son loves Creme Brulee and so when I was thinking of a dessert for my recent dinner party, he suggested I make that.  With an Indian menu, I wanted to put some spin on the classic to make it more in theme with the evening.  Since it is mango season in India, the decision was easy.  I decided to substitute the traditional vanilla bean with cardamom pods and ground cardamom seeds and replaced some of the cream with mango pulp (can be found in Indian markets).  The experiment was a great success and this will be a recipe I will turn to often I think. 

Ingredients

24 ounces Heavy Cream

8 ounces Mango Pulp

8 Green Cardamom Pods (lightly crushed)

1 Tsp ground Cardamom

7 egg yolks

¼ cup white Sugar (optional) – I leave it out as the mango pulp adds a good sweetness

For topping:

Turbinado sugar (Sugar in the Raw) or other minimally processed sugar (regular sugar will also do)

Ground Cardamom(optional)

Recipe

Preheat oven to 325 F.

In a heavy bottomed pot add the heavy cream, mango pulp, cardamom pods and ground cardamom.  Place on medium heat and allow to just come to a boil but do not boil.  Let sit for 15 minutes.  Meanwhile whisk the egg yolks and sugar (if using) until fluffy and just starting to turn light in color (approx. 10 minutes).  Strain the cream into a large enough measuring cup to remove the pods and seeds.  Slowly pour the hot cream into the egg yolks while constantly whisking so as not to curdle the eggs.  Ladle the mixture into 10 4 oz ramekins or oven safe bowls.  Place the bowls into a large roasting pan and add hot water (I boil the water in my tea kettle while I’m whisking) to the pan until it is half way up the sides of the ramekins.  Place roasting pan into the oven and bake for 40 – 45 minutes.  They will still be a bit wobbly in the center which is fine.  Cool completely on a rack and refrigerate at least 1 hour or overnight.

When ready to serve, sprinkle about 1 Tbsp of the turbinado sugar (I put about ½ cup in a bowl and add ½ tsp ground cardamom to it) evenly on the surface.  Using a hand held torch heat the sugar until just caramelized.  Wait one minute to harden the surface. Crack into it and enjoy!!

Recipe: Indian Spiced Roasted Vegetables

Below is another recipe from my Traditions with a Twist post:

This vegetable side is most certainly not traditional nor Maharashtrian but rather something I came up with while walking through the supermarket based on what looked good that day.  Since the star of the show was the Lamb Curry, I didn't want anything too heavy or overly spiced as traditional Indian vegetables tend to be. They also tend to be overcooked mush. The Western influence in my cooking is very obvious when I think this way.  Traditionally a meal like this, say if my mother were to be hosting, would have so many more items on the menu.  She would serve two vegetables, a koshimbir (see post on Spinach Raita), a legume (lentils or such), and a seafood of all things - typically a spiced rice made with shrimp.  A heavy, very sweet Indian dessert of some sort would also be served with the meal.  I personally have never understood this nor am a fan of eating this way.  It is too confusing with so many things on the plate.  And why would anyone want to eat lamb and shrimp at the same time?  It's so much better to have plain saffron rice to eat with the lamb gravy.  In fact when I told my mother the menu I had planned, I could tell she did not approve and felt it wasn't enough.  Can't get the habit out of her after all these years.  I told her I was going to do it my way and that was the end of that.

But I digress.  The end result of this recipe was delicious, colorful and worked very well into the flavors of the meal without stealing the show.

Ingredients:

16 oz small crimini mushrooms (either whole if small or halved if large)

2 Yellow bell peppers – cut into 1 inch squares

2 Red bell peppers – cut into 1 inch squares

1 large red onion – cut into 1 inch squares

Chopped cilantro for garnish

Marinade:

3 Tbsp Balsamic vinegar

4 Tbsp Olive oil

1 tsp cumin powder

1 tsp coriander powder

1 tsp black pepper

1 tsp salt

½ tsp red chili powder or cayenne

1 tsp dried thyme

Recipe:

Combine all ingredients for the marinade and stir well to mix.  Place vegetables on a cookie sheet or roasting pan and add the marinade.  Mix well to coat all the vegetables and lay them out in a single layer.  Allow to marinate for 1 hour.  Before cooking, preheat oven to 425 F.  Roast vegetables for 35 – 40 minutes or until just tender.  Garnish with Cilantro and serve.

Serves 8 - 10

Recipe : Spinach Raita (Palakchi Koshimbir)

This is the first of my recipes from the recent Traditions with a Twist post.

I grew up knowing Raita as something made with cooked vegetables such as pumpkin, squash or potatoes mixed with spices and yogurt.  Anything with raw vegetables such as cucumber or tomatoes was always called a Koshimbir which is a Marathi word.  Most non-Indians know raita as typically made with cucumber and rather liquidy intended to soothe the palate while eating the spicy meal on the plate.  I question the nutritional value of cucumber and so opted for this much healthier version of the traditional version of this cooling side accompinement to any Indian meal.

Ingredients:

2 – 5oz bags of baby spinach leaves

1 cup plain non-fat yogurt

3 Tbsp olive oil

1 tsp cumin seeds

1 dry red chile

1 garlic clove slightly mashed but left intact

5 or 6 kaffir lime leaves chopped finely

½ tsp salt or to taste

Fresh ground pepper to taste

Recipe: (serves 8 - 10)

Wash, dry and coarsely chop the spinach leaves and place in a large bowl.  In a small heat proof pot (I use a small kadai), add the oil and cumin seeds and heat until the seeds start to sizzle.  Add the chile and the garlic and continue to heat until the garlic starts to brown and chile turns darker.  Add the kaffir lime leaves and immediately turn off the stove.  Be careful, the lime leaves will splatter a bit.  Immediately pour the hot oil over the chopped spinach and stir.  Add yogurt, salt & pepper, adjust seasoning as needed and serve chilled.  If not serving within two hours, add the yogurt about two hours before serving and chill until needed.

Traditions with a Twist

When my parents first moved to the US from India in 1975, things were very different for them than they are for today’s immigrants.  We live in a much more global world now where family is a mere phone call, email, text, Skype or even a flight away at an affordable low price.  Back then my parents might as well have moved to another planet, and as an adult today I really admire their courage in leaving their families and support system behind to find a better life.  I’m pretty sure I don’t have that kind of courage…..or perhaps I don’t really want to test it.

Amidst a new land, a different culture with strange customs & foods, they found a bond in others from India who had migrated to the US much like them for education, career opportunities or a variety of other reasons – my father’s was to escape the bureaucracy of daily life in India.  Some of the friendships they formed were so close that they became an extension of our family.  The families would gather together for holidays and special occasions and all us “kids” also became friends, many of whom I still have as friends after so many years, and our children are now becoming friends.  It is something that lacks in the Western culture, in my opinion.  There is too much formality in relationships to form that kind of closeness even amongst real family members.  We may not see someone for years but when we do, we’ll pick up right where we left off as I validate on every trip I make to India about ten years apart.

Over the past 40 years and as I’ve gotten older, I’ve enjoyed staying in touch with not just the friends in my generation but also with my parent’s friends.  I really do consider them my aunts and uncles, and want my son to know this part of our culture.  And so last night I hosted a dinner for a few of my parent’s friends who they traveled with often and my mother continues to travel with after my father’s passing.  We get so caught up in our lives that evenings like these need to be planned well in advance and I was so happy I was able to set a date that worked in everyone’s schedule.  I also included a couple from my generation who I’ve been friends with for nearly 25 years just to keep it even.

As I planned the menu for dinner I knew it would have to be Indian food but felt rather intimidated.  Yes, I know my way around a kitchen, but I was cooking for some women (including my mother) who are amazing cooks in their own right.  To try and compete with their style of cooking would be pointless so I decided to do what I do best….start with the basics and add my own twist to it.  After all, after living here for forty years, it is ok to wield a bit of American into the Indian food world right?  I had to be careful though, because many Indians don’t really appreciate changing it up too much.  It would be important to maintain some integrity in the flavors when experimenting with an ethnic cuisine so rooted in tradition.

I was offered help from everyone asking if they could make something, but I declined for two reasons: 1) I wanted to do this on my own and impress them and 2) I’m a control freak and like to plan a menu that works together well and someone else’s style doesn’t always match with mine.  The menu I planned was:

Appetizers : Haraa Bharaa Kebabs with Peach Chutney, Spicy garlic & herb roasted shrimp, Burrata cheese with sundried tomatoes and basil along with some French bread, a 5 year aged gouda, some nuts and olives

Dinner : CKP style Lamb Curry (we call it mutton), Spinach Raita, Roasted mixed vegetables, saffron rice and chapatis (these were store bought)

Dessert : Mango-Cardamom Crème Brulee

Wines we drank from my cellar :              

1997 Gundlach Bundschu Zinfandel – held up quite nicely for its age

1999 Simi Cabernet Sauvignon – my last bottle and definitely needing to be drunk now

At the last minute I also made up a cocktail with the leftover mango pulp that I am calling the Spicy Sunset.

Food Photos:

CKP Style Lamb Curry

Roasted Vegetables

Haraa Bharaa Kebabs with Peach Chutney

The Complete Meal minus Saffron Rice

Mango-Cardamom Creme Brulee

I started prepping about two days before the dinner so that I had plenty of time to relax and converse with my guests on the actual day.  By 3 o’ clock on Saturday, I even had time to play a little monopoly with my son.  I posted on Facebook asking for volunteers to taste the food (proving my level of intimidation) and had a few local friends stop by and give me very positive comments which made me feel much better.  And trust me these are friends who would tell me the truth so I wasn’t worried about false build up.

The dinner was a big hit!  I even lit my fireplace for the first time in 11 years because it was a perfect evening for a fire with the pouring rain and cold, damp feel in the air.  The food was a success and everyone really enjoyed it.  It is always a good sign when there are very few leftovers, not to mention all the rave reviews.  I was so thrilled that I had succeeded in wowing these great cooks and food lovers. 

We had a fun evening with conversations about old Hindi songs, trips down memory lane, current events, dental work and of course food.  It was such a treat to have some of my extended family sitting in my living room with a fire on a rainy evening and just relax.  I wish life made it possible to do it much more often. I really hope I can pass along the so many positive aspects of the Indian culture to my son such as showing respect for these elders that I grew up with, and would never have known had my parents not ventured on their long journey to a new home. 

A big thank you to my dinner guests from yesterday evening and to so many others who befriended my parents all those years ago and are now a part of such a large network in my life.  The sheer number of people that came to my father’s memorial service spoke volumes for the strong connections my parents nurtured over the years.  It is something I hope I can foster as well but it is certainly not as simple as they made it seem.

I will be posting all the recipes from this dinner one at a time over the next couple of weeks as I write them down.  The roasted vegetables were the biggest surprise for me as I came up with this idea so very last minute.  I hope you get to try some of them on your own family.