Weave a Thousand Flavors

Batata Poha ~ A classic Brunch Specialty of Flattened Rice & Potatoes from Maharashtra

Meet Maharashtra's favorite brunch - Batata Poha.

Batata Poha is a quick saute of flattened rice a.k.a beaten rice and potatoes scented and flavored with curry leaves & chillies and tempered with cumin & mustard seeds in hot oil. Beaten rice is de-husked rice which is flattened into flat light dry flakes.

Poha or flattened rice can be purchased at any Indian or Pakistani store and is ready to use straight out of the bag. It is important to purchase the right kind of poha for the right dish though. This one requires the fat variety as the thin variety turns to mush under the onslaught of moisture and heat.

This is one of those dishes that is big on simplicity and equally big on technique. One of the most common mistakes with this dish is add water either while cooking the potatoes or while sauteing the flattened rice.

In fact, it is best to leave water out of the equation for most part using it only while running tap water over the flattened rice in a sieve, simply to rehydrate it.

In order to quickly and effectively cook the potatoes without water, the potatoes need to chopped thin so it can be cooked by sauteing.

Once you follow these few simple steps, perfect batata poha is a given and that in itself is no small feat! Because as we all know, some of the greatest culinary challenges lie in the simpest of preparations - think, poached egg!

If anything, Batata Poha is a perfect example of a handful of simple and frugal ingredients coming together in perfect harmony to create what can only be described as satisfying and delicious.

A sprinkle or fried peanuts or some fresh grated coconut and chopped cilantro and you've managed to dress up an already lovely meal.

Asian Style Cooling Cucumber Salad

Cucumber is used all throughout Asia as a side to spicy dishes.

And for good reason.

It's delicious.

And it's cooling.

That in in itself is a good enough reason as any to treat yourself to this lovely salad that takes only minutes to prepare. Chances are, you have just about everything already sitting in your pantry.

It does need a mandolin for evenly cut slices. The rest is easy - some finely sliced red onion, a scatter of edamame seeds, rice wine vinegar (Mirin), honey, sesame oil, a touch of garlic and salt.

A sprinkle of cayenne to finish it off and there you have it. What a great hot weather side to roasted meats and spicy stir-fries!

Sicilian Eggplant Caponata

Though the name of this dish means pickled eggplant and if sour vegetable slivers come to mind, remove it from your mind immediately!

tthere is nothing sour-pickle-like about this dish and it's best to think of it as marinated eggplant. Marinated, much better.

Traditionally, glossy eggplants are cut into chunks and fried in copious amounts of olive oil to soften. Onions are sauteed and plump, ripe tomatoes are added along with celery, capers, pine nuts, olives and parsley. I for one, forego the frying in oil business and opt for the much more healthier option of roasting the eggplant.

What makes it akin to a pickle perhaps is the addition on red wine vinegar and sugar in which the vegetables are then stewed.

The resulting, robust and full flavored caponata is stored in the refrigerator in sterilized jars where it will happily keep for several weeks.

Only one problem with that - you won't give it a chance to keep. Once you've heaped enormous globs of this wonderful creation on crust bread and bit into it, you'll keep coming for more. I for one, heap it on everything from pan seared fish to butter lettuce cups.

A must when herds must be fed, this is one of the finest vegetable creations to come out of Sicily and the fact that it is so very delicious and must be made a few days in advance which is all the more reason to add this to your culinary repertoire.

Did I also mention, vegetarian and gluten-free?

Bagel 'Pizzas' with Caramelized onions, Roasted Potatoes & Herbs topped with a faux Goat Cheese Creme Fraîche

What's a girl to do when the clock strikes the one o'clock hour on a Sunday afternoon and there is nada fixed for lunch and the kids will be back form the pool any minute now, more ravenous than ever?

Raid the refrigerator of course and pray for inspiration! And since the empty shelves of my refrigerator are staring me in the face, talk about budget food at it's best!

My gray cells are obviously firing away as I try to assimilate some remnants of a meal as my eyes were furiously scanning the meagre contents inside, the door perched open with my foot and hands pulling out whatever is in the way.

First I pulled out the bagels - my kids do love bagels and then I see one lonesome red potato with more 'eyes' than an alien in a star wars film (which meant it had to be used up), some chives and thyme at the bottom of the crisper, followed  by an almost used up carton of sour cream, an itty bitty wedge of goat cheese and some fresh garlic.

Now though I don't really have a plan per se,  is but I figure as long as I add some caramelized red onions, the sucker's gotta taste good! I mean let's face it ....caramelized onions have saved the day more times than I care to remember!

So here goes, toasted bagels, topped with some yummy sauteed onions, topped with roasted red potatoes tossed in with some olive oil and thyme then grilled and served with some sour cream, goat cheese & chives crème fraîche type deal.

What say you? I say yes! yes! yes!

One Truly Mediocre Picture & One Truly Excellent Dish ~ Mediterranean Style Baked Cod

One of these days I'm going to learn that baked fish with fresh herbs doesn't photograph well. And perhaps I should have taken the picture before I put the fish in the oven.

Alas! Today is not that day.

Baked cod is such a classic in Sicily. Prepared exactly the same way with a wheel of swordfish too, there is no finer way to eat fish. Talk about the Mediterranean diet at its Mediterranean best!

First off, fresh fillets of cod are marinated with extra virgin olive oil and freshly squeezed lemon juice, salt and pepper.

These are then doused in a mixture of warm olive oil, mushed up anchovies, capers and even more lemon juice. Freshly chopped parsley and halved cherry tomatoes liberally dot the landscape. In the oven for 30 minutes and there you have it!

So do remember that photogenic qualities in the subject and talent in the photographer are not prerequisites to a marvelous dish and don't let my sorry pic stop you from enjoying just that!

Mussel, Clam & Fennel Soup ~ Catania, Sicily

 

I love the simplicity of this soup -shellfish in broth & lightly flavored with herbs.

But what I love most about this soup, is the thick slices of fennel that you spoon with every bite.

I wish we ate more fennel. What a remarkable bulb!

Gorgeous, raw and wonderful softened in soup, this anise flavored vegetable seems to be underrated in our diet.

The honest flavors and ease of preparations puts this one right up there on my list. It's also an economical way to add some real pizazz to a meal - whether just for the family or for company.

I believe you'll love everything about this Catanese creation.

Mexican Style Spicy Chicken Bites with Mole Dipping Sauce

With Super Bowl Sunday around the corner (Feb 3, 2013 to be precise),  I cannot in all good conscience leave you without these delicious chicken bites - ancho chile, cumin and citrus marinated chicken strips served with a creamy chocolate & chipotle chile Mole sauce.

Mole is pronounced mo-lay btw and has nothing to do with tiny furry animals.

This quintessential American phenomenon called Super Bowl is THE biggest game in American sports and will have over 163 million American rooted to their couches in front of their ginormous teles for the better part of Sunday night. That number just happens to be more than half this country's population!

Super Bowl Sunday is as much about the food, the booze, the commercials as it is about the game.

For those outside the U.S, who feel the need to be educated will find all their burning questions answered here - 2013 Super Bowl - Super Bowl XLVII - NFL.com

It just so happens that my attempt to get Thursday night dinner on the table this week throwing some chicken thighs together resulted in a major 'aha moment'.

Using staple Mexican spices to create a dry rub for the chicken and adding lime and orange for zest, resulted in mouthwatering, flavor infused chicken bites. A chocolatey Mole sauce seemed to be the perfect way to counterbalance the heat with a sweet and luscious dipping sauce.

I know this recipes comes just in the nick of time but some things are just better late than never!

Perfect for Busy Weeknights ~ Savory Salmon Pancakes with Ricotta

Some busy nights nothing will do but savory pancakes!

I for one am a big fan of them. Remember the long lost blinis? Those marvelous Russian savory pancakes that were so popular served with caviar? Well, if you've been reading the blog then you know I love them, absolutely love them. And no, I don't serve them with caviar (yah, budget buster, that one!) but more like with everything else.

You know I'm always going on and on those thin sections of the salmon on the other side of the fillet half - left over from the thick plumpy halves used before. Those are the salmon bits that are put to brilliant use in a recipe such this.

The inspiration for these pancakes are drawn both from savory pancakes served as Italian Antipasto as well fish Jewish pancakes made with matzo meal.

In this version, a little bit of this and a little bit of that turned out to be just the recipe. So get your forks and dig right in!

Colossal Tiger Prawns with Roasted Sweet Peppers, Grape Tomatoes & Goat Cheese, drizzled with Spice Oil

There are moments when inspiration strikes in a big way & even though the whole path is dimly lit you know that baby steps in the right direction will get you to your destination.

This may very well apply to many of life's situations. It just so happens that it applies to dinner.

And so it was that on this ordinary day that I made this -

 

It didn't begin because of some undying urge to fix something fabulous, it actually began for the humblest of reasons - the need to use up odd scraps from the refrigerator.

And I had a bag of mini peppers that was not going to last for but a few more days that I was determined to make good use of. This led to a further inspection of my fridge contents to reveal some goat cheese & parsley also on their last legs.

I was also in no mood for anything that would require any more than 30 minutes from start from finish but wanted to do the peppers & goat cheese, justice.

I also have a motto in my kitchen a sort of Das Kitchen rules

Rule # 1 When all else fails, go for the prawns!

 Rule# 2  When in doubt, stir-fry!

So I decided to jump in the car and pick up some of their colossal tiger prawns & they had those yummy grape tomatoes staring up at me - Who can resist?

The rest was easy - some lovely olive oil, garlic, fennel seeds, red pepper flakes & we're almost there.

Southwestern Chipotle Shrimp Cocktails with a Spicy Kick

Everyday I thank my stars for our time in the Southwest. 

Had it not been for those years, the joy of Southwestern & Mexican dried chiles with their complex smoky & not necessarily hot flavors would have forever eluded me.

In Asia, the presumption is that Chiles are always hot. Because in that part of the world, it is true. It is also true that larger the chile, lesser the bite, but by and large in Asian cooking, chilies are used for their heat.

On the other hand, Southwestern & Mexican dried chiles like Guajillo, Anjo, Chipotle & Casabel  are used less for their heat but the incredible smoky and rich flavor they impart. And they are absolutely magnificent with all kinds of meat and seafood.

My absolute favorite is using Chipotle chiles in shrimp cocktails. Shrimp cocktails are one of my absolute favorite foods in the world and I have been known to chow down even the mayo laden versions with much gusto.

Mexican shrimp cocktails with a tomato juice base is found in marisco or seafood restaurants all over Mexico. Versions that include a heavy dose of hot serrano chiles paired with a liberal dose Tequila is considered quite the cure for a hangover after a night of fun.

In this Southwestern inspired version, I've paired the smoky heat from the Chipotle comes with the heat from a serrano chile in a clam-tomato juice loaded with red onions, cilantro and fresh lime juice, not forgetting succulent & plump garlicky shrimp.

Whether scooped out of a bowl with tortilla chips in the backyard with swigs of Coronas or Dos Equis or turned into ideal picnic fare when served in small mason jars, carried in a cooler filled with ice for a day in the sand or at the park, one thing is sure: Summer just got a tad more sizzlin'!

Strawberry, Spinach & Mozzarella Salad with Balsamic Strawberry Vinaigrette

Most of us go through our lives with some level of restraint. And this is especially true when it comes to foods we consume.

For a foodie like myself, that restraint is what keeps me doing what I'm doing for what I hope will be a lifetime. Because without this restraint, I would give in to gluttony. And there is no joy in that. Only remorse.

I am not saying that the next time you visit you'll find I've put up a picture of myself in a bikini. That would require an actual waistline (among other things) And since I don't, I won't.

Yet there are those things that set my taste buds free with little if any repercussions on my waistline or the weighing scale.  And I wait for summer so that my lunches will be filled with such heavenly meals.

Think Peter Kaminsky and his book Culinary Intelligence: The Art of Eating Healthy (And Really Well) where he outlines how eaters can reconcile physical well-being with sensual pleasures.

Moderation is a concept has been around for generations. I can swear hearing those very words from my mother who heard it from my grandmother who heard it from hers and so and so forth. But what appeals to me is that Kaminsky suggests readers maximize their "flavor per calorie" count by eating choice foods. Think Dean & Deluca v/s Dean's hotdog stand.

That makes so much sense to me.

If I'm going to have a piece of chocolate why go for the Hershey's when I can have a Maison du chocolat truffle for the same number of calories?

And that brings me to this salad.

Fresh romaine lettuce, crisp baby spinach leaves, succulent slices of strawberry with a smattering of roasted almonds and fresh mozzarella cheese. This made all the more luscious when drizzled with balsamic vinegar and strawberries in a vinaigrette.

I take my plate to the couch, feet curled as I fork this salad till all that's left is an empty plate and full belly.

My heaven.

My moment.

Because I deserve every bite of 'flavor per calorie'.

I'm worth it.

And so are you.

Teaching the first of a Series of Culinary Classes & Spicy Salmon Summer Rolls with Wasabi Jalapeno Mayonnaise & Sriracha Dipping Sauce

My days are filled preparing for the first of a series of Culinary Classes for Fairfax County (ACE) this summer in Northern Virginia.

And to think the first one kick's off next week. Whew! As thrilled I am that I have a nearly full class of 12 people next week, it seems to take up most of my days this week in preparation. Between the printing & stapling little packets together and the grocery shopping that needs to get done, long winded elaborate dinners are the last thing on my mind.

Hence the spicy salmon summer rolls are the perfect answer.

Not only do these refreshing summery bites call to our love for salmon but the wonderful medley of flavors, honest and un-fussy rejuvenate my taste buds in a way few things can. Not to mention these are down right healthful and perfect for the clammy 83 deg weather that seems to be here to stay.

I hope to see you next week at the cooking class, sign-up details for which are here ~

A SUMMER ITALIAN LUNCHEON:

May 12 & May 19

Toast the summer with this wonderful Italian-style luncheon meant to be savored in the company of good friends and family. Learn the secrets of these Italian classics with simple preparations and heady flavors: Herb & Ricotta Crostinis, Marinated Vegetable Salads & Sicilian classics such as Pasta alla Norma & Swordfish with Lemon & Herbs. When the cool breeze of the evening whispers, it's time for sweet delights : flavors of fresh baked Biscotti & summer fruit Crostata

The class is almost filled up so hurry and I hope to see you there!

Coming up in June, An Elegant Picnic; August - Curry in A Hurry  - details to follow soon.

Celebrate The Season ~ Herb Ricotta & Balsamic Tomato Crostinis

Toast the return of warmer weather with these wonderful Herb Ricotta & Balsamic Tomato Crostinis meant to be savored in the company of good friends and family.

But then again, who's to stop you from opening a nice bottle of wine, curled up on the couch with a plate of these watching reruns of Downton Abbey?

Think toasted thin sliced bread, topped with creamy, fresh herb embellished ricotta and goat cheese made only better with balsamic steeped tomatoes.

So you see, some indulgences don't require an occasion or even a crowd, their very existence is reason enough.

Sourdough Crostinis with Balsamic Roasted Red Peppers and Goat Cheese

I deeply appreciate the outpouring of sympathy and the wonderful thoughts and heartwarming words that you have all left us. Mr. Hubby read your words and was deeply moved as was our family. Thank You.

The events that rocked our world this fortnight brought home a singular point - as a people we are so largely influenced by all the persons who come and go through our lives.

Though it is often hard to attribute a certain thought or an idea to one single person, sometimes, even though we've moved on, one can actually remember quite such moments with crystal clarity.

The friendship that gave me my first taste of  goat cheese with balsamic soaked red peppers on a perfectly crusty french bread, has long gone. The memory and the perfect medley of flavors, hasn't.

So when a quick perusal of my refrigerator revealed some fresh goat cheese, red peppers and a loaf of crusty sourdough bread, I knew this moment was as good as any to ponder a good friendship that was and a bite that always will be.

Mind you, I have no idea what the original recipe is so I rely on my good old taste buds and am confident that we stand an excellent chance of pulling this off.

 

Fennel & Tangerine Salad with Asian Style Salmon Ceviche

  
The Gods of blogging have been aloof today.

This is my third attempt to write this post because the first two times I lost all my writing. Mr. Hubby of course has no sympathy with me on such 'techy' matters because he thinks I have a lazy index finger that simply won't click on 'save'. Mr. Hubby you see, never seems  to have any such issues, ever...Ugh... In fact, he and his computer are always in perfect sync!

Do you have any idea how frustrating that is for me?

Now that I've vented, I should get back to main point here and that is that perhaps I should completely stop planning my meals. I mean on days such as this it seems I'm better off just fixing meals based on impromptu refrigerator raids.

I've been off to a late start this morning. In fact when the noonish hour rolled in I was still in my jammies cuddled on the couch with a book. But no amount of literary bliss was going to feed the three hungry mouths, one of which is my own. And so it is that I grudgingly waddled to the refrigerator and since leftovers were meager pickings the only thing left to do was to shake the fridge tree per se and see what falls out.

Just so happens I was delighted to see the fresh salmon that I had purchased the earlier evening along with a bulb of fresh fennel, tangerines and some rather lonely olives in my Rubbermaid container.

Its been a warm day today and so I thought of fixing some ceviche but no tomatoes at hand. Did that stop me? Heck no! Because the whole concept behind ceviche is allowing the enzyme & acidity of the tomatoes & citrus to work & 'chemically cook' the fish. The same can be said for oranges & honestly I'd much rather on this particular occasion go for the sweet flavor of the tangerines over the tartness of the tomatoes.

To that,  add the makings of a tangy Asian style dressing and a devilishly delicious plot is afoot!

 

The main ingredients for today's impromptu creation are - fresh fennel bulb, honey tangerines, lemon, black olives, fresh cilantro, Thai red chilly, serrano chile, lemon, green onion,  skinless fresh Atlantic salmon of course, soy sauce, olive oil, garlic cloves, sesame oil, sugar, salt & freshly ground black pepper.

Pull out the mandolin slicer.

 

 

 Prepare the ingredients -

  

Fennel - Cut away the stalks and root & leave only bulb. Halve & using a mandolin on its second thinnest setting, slice the fennel halves. Go slow & be very careful of your fingers as you get towards the last bits. Set aside. Also reserve a few fronds for garnish.

 

Honey tangerines - Cut off the top and bottom & holding a very sharp paring knife run from top to bottom along the shape of the tangerine to completely take off the skin & pith.

Cut into cross-sections, 1/4" thick. Pick out the seeds as they come within reach as you keep cutting all the way to the bottom. Place the orange circles with the fennel in a mixing bowl. Place in the refrigerator to chill.

Juice 2  honey tangerines & set aside the juice.

Lemon - Juice 1/2 a lemon & set the juice aside

      

Serrano chile - Cut off the top & discard. Have. Set aside one half for future use. Thinly slice into lengths & then finely chop.

Thai red chilly - Cut off the top & discard. Cut into thin circles & set aside with the other chile.

 

Green onion - Cut off the root tip & discard. Slice lengthwise & finely slice at a diagonal. Use white & light green parts but not the green leaves.

Cilantro - Separate leaves & finely chop

Garlic cloves - Peel & finely chop

 

 

Black olives - Halve & set aside.

Salmon - Place on a plate & into the freezer for 10-15 minutes to chill.

Dressing -

 

Place the tangerine & lemon juice in a bowl. To this add olive oil, sesame oil, soy sauce, sugar, salt & pepper. Taste and adjust seasonings. Set aside 3 tbs of this for the fennel & orange salad as dressing.

To the remaining dressing add the chopped chillies, chopped garlic, chopped onions & cilantro. Stir. Use this as the marinade for the salmon.

 

 

 

 

   

Remove the chilled salmon from the freezer. Use a very sharp chef's knife or slicer & cut into 1/8" thick slices along the grain.

I can't imagine using anything but my Wusthof IKON Chef's knife to cut the fish flawlessly. if you are in the market for some of the finest knives in the market, look no further!

(stock pic)

WUSTHOF knives have always been known for these qualities ~

• Forged from one piece of specially tempered high carbon steel to ensure outstanding strength.
• Extraordinary sharpness which is easy to maintain
• Perfectly balanced for effortless cutting.
• Stainless
• Triple-riveted handle shells, full tang handle.
• Specially designed bolster.
• Exceptionally sharp.

Not dishwasher safe because of the wooden handle but a small price to pay.

 

Place the salmon slices on a plate in a single layer. Pour the marinade all over the fish & refrigerate for 45 minutes to an hour.

 

Just before serving, remove the fennel & orange salad from the refrigerator & lightly toss with the salad dressing.

To assemble, place the salad at the bottom of the plate & place folded layers of salmon on the top. Pour some of the marinade from the ceviche onto the salmon. Place some of the  onion-cilantro mixture on top.

The flavors of the sesame soy salad dressing pairs really well with the anise flavors in the fennel. The slightly pungent tart flavors of the black olives balance the sweetness from the tangerines really well.

The salmon with the sweet & citrus flavors from the orange segments, the marinade with its rich flavors from the garlic, fresh ingredients & sesame oil, the heat from the chillies come together in a harmony that is truly outstanding.

 

 This couldn't turn out better even if it was planned and carefully worked out in advance. This is such a wonderful, light & easy to put together salad that is a perfect introduction to spring as the scent of orange blossoms & flowers fill the air!

 

 

 

 

 

Recipe for

Fennel & Tangerine Salad topped with Asian Style Salmon Ceviche

Preparation time - 20 minutes

Chilling time - 45 minutes - 1 hour

Serves 4

1 lb fresh skinless Atlantic salmon

1 bulb fresh fennel

4 honey tangerines

1/2 lemon

4 black olives

1 tbs olive oil

1 tsp sesame oil

2 garlic cloves

4-5 sprigs cilantro

2 green onions

1/2 Serrano chile

1 Thai red chilly

1/2 tsp sugar

1/4 tsp salt

1/4 tsp ground black pepper

Fresh cracked black pepper on top

Preparation - 

Fennel - Cut away the stalks and root & leave only bulb. Halve & using a mandolin on its second thinnest setting, slice the fennel halves. Go slow & be very careful of your fingers as you get towards the last bits. Set aside. Also reserve a few fronds for garnish.

Honey tangerines slices - Cut off the top and bottom & holding a very sharp paring knife run from top to bottom along the shape of the tangerine to completely take off the skin & pith.

 

Cut into cross-sections, 1/4" thick. Pick out the seeds as they come within reach as you keep cutting all the way to the bottom. Place the orange circles with the fennel in a mixing bowl. Place in the refrigerator to chill.

 

 Honey tangerines juice - Juice 2  honey tangerines & set aside the juice.

Lemon - Juice 1/2 a lemon & set aside.

Serrano chile - Cut off the top & discard. Have. Set aside one half for future use. Thinly slice into lengths & then finely chop.

Thai red chilly - Cut off the top & discard. Cut into thin circles & set aside with the other chile.

Green onion - Cut off the root tip & discard. Slice lengthwise & finely slice at a diagonal. Use white & light green parts but not the green leaves.

Garlic cloves - Peel & finely chop cloves. Discard skin.

Cilantro - Separate leaves & finely chop

Black olives - Halve & set aside.

Salmon - Place on a plate & into the freezer for 10-15 minutes to chill. After which place on a plate & into the freezer for 10-15 minutes to chill.Use a very sharp chef's knife or slicer & cut into 1/8" thick slices along the grain.

Dressing -  Place the tangerine & lemon juice in a bowl. To this add olive oil, sesame oil, soy sauce, sugar, salt & pepper. Taste and adjust seasonings. Set aside 3 tbs of this for the fennel & orange salad as dressing.

To the remaining dressing add the chopped chillies, chopped garlic, chopped onions & cilantro. Stir. Use this as the marinade for the salmon.

Salad -  

Place the salmon slices on a plate in a single layer. Pour the marinade all over the fish & refrigerate for 45 minutes to an hour.

Just before serving, remove the fennel & orange salad from the refrigerator & lightly toss with the salad dressing.

To assemble, place the salad at the bottom of the plate & place folded layers of salmon on the top. Pour some of the marinade from the ceviche onto the salmon. Place some of the  onion-cilantro mixture on top. You can serve the extra marinade on the side if you wish.

 Enjoy chilled!