An Edible Symphony

Cultural Hybridity

noreply@blogger.com (Muneeba) — Mon, 30 Apr 2012 15:25:00 +0000

I'm feeling guilty again, dear readers. Sometimes I tell myself, really, life is too short to let yourself be plagued by guilt every so often, but then that is like fighting the tide of life for me. I'm a Pakistani-Middle Eastern-Canadian-American mutt, who has made many a decision in life based on guilt! It comes with the heritage I think. There are times when I feel guilty for not feeling enough guilt for certain situations. Now I sound like a Woody Allen movie. Gotta focus!

See, I'm not Hyderabadi enough for my mother's liking. Or even my liking at times. Oh yeah, didn't I tell you, that's part of my heritage too. A big part of it. From both my maternal and paternal sides of the family. Ah yes, the princely state of Hyderabad, India, where perfect etiquette, royal manners, and exquisite hospitality are the foundations of every household. And the food. As rich and divine as they come with biryanis and paaye, but also humble, with daal n rice. The more khatta (sour) the better!

I can make a decent biryani sure, and a few things patently Hyderabadi here n there, but when it comes to the famous staples like mirchon ka saalan (green chillies in gravy) or baghare baingan (spicy eggplant), I might as well be from the North Pole. They just don't get my mojo going, and hence, I can never get myself to make them. Disappointing really - these are heirloom recipes that I should know. *sigh* Mid-year resolution then, must learn to cook more of my mom's Hyderabadi recipes.

Till then, I will drown my guilt by whipping up another batch of this classic from the Dominican Republic - Chivo Guisado. Or as I call it, Another Type Of Goat Korma! Just goes to show, I can run from my heritage all I want, but it always manages to creep back in.

Chivo Guisado or Dominican Goat Curry (adapted from Manu's Menu)
Serves 4-6

Click here for printable recipe

Ingredients for marinade:
2 lbs goat meat with bones
Juice of 1 orange
Juice of 1/2 a lime
2 tbsp worcestershire sauce
2 bay leaves
2 tbsp garlic paste
1 large white onion
1 bunch cilantro
1 bunch green onions
1 tsp salt
3 tbsp fresh oregano or 1 tbsp dried oregano

Ingredients for the braise:
4 tbsp oil
1 tbsp brown sugar
1 tsp red chilli powder
2 tbsp tomato paste

Method:
1. Chop the onions and cilantro, then mix with all other marinade ingredients and the goat meat. Marinate overnight.

2. Next day, heat up the oil and brown the sugar slightly. Add in the chilli powder, then the meat along with all the marinade.

3. Mix together, then add in the tomato paste. Stir again. Add just enough water to cover the meat, and bring to a boil. Then cover the pan, lower the heat, and let it simmer away for about an hour and a half, till the meat is falling off the bone and the sauce has thickened. (You can further thicken the sauce by removing the lid and turning up the heat till it reduces to your liking. Check for seasoning - it may need a half tsp or so of more salt.)

Zoom in on that, fellow lovers of all things goat-y!

Verdict: What emerges from the pot is this unctuous, fragrant concoction of tender meat and a complex gravy, ready to be sopped up with bread (my definite preference) or rice. The meat is pillowy soft, and that gravy - OH that gravy! - is sweet and spicy and tart and sticky. My Baby B recently learned how to say "awesome" and "amazing". I think I could get him to say those words for this dish.

What I cook and how I cook teaches me a lot about myself. I guess I'm learning that I'm not one to adhere to rigid boundaries in my cooking, and maybe that stems from the traveling I've done as a kid and young adult, and the beautiful, multi-cultural friends I've made along the way. It's hard to label me or my cooking!

The Day Tony & Eric Came For Tea

noreply@blogger.com (Muneeba) — Tue, 21 Feb 2012 23:27:00 +0000

If Anthony "Tony" Bourdain and Eric "The Ripper" Ripert came to tea at my house, I would serve them this sweet, homey little treat.

Isn't she a dear? Just the thing you'd expect our gentle friend Tony would savor over some proper English tea. And pray tell, what is this delicate, pretty concoction called?

Kumquat Flaugnarde.

Why of course.

A dessert that sounds like something I'd call my snotty little brother when we were kids. Or possibly the name of a famous European porn star. You decide.

And that's precisely the reason - plus it's actually French in origin, and simply heavenly - why I'd serve this to my boys, Tony and Eric. Those two spend way too much time eating divine 5-star cuisine and uber-yummy regional foods from all over the globe, that I'm pretty sure they've never had a kumquat flaugnarde before.

I'm right, aren't I, Tony? Now now, mind your language young man ...

... You're making Eric blush!

See, that's my living room, and the three of us were sitting around having this intense, food-gasmic conversation, filled with laughs and giggles, as only old friends are able to do.

What? You don't believe me?! Dammit. It was worth a shot I suppose. So it's not my living room. It's the stage at DeVos Hall in Grand Rapids where these two gentlemen appeared recently to chat about their lives, loves, and food with me and a few hundred other manic fans. I'm not ashamed to say - they rock my world.

Why do I think kumquats are the perfect fruit to describe the dynamic duo of Tony and Eric?

Because they are sweet and sour at the same time, but totally surprising (the rind is sweet and the flesh is sour)!

Cardamom-Kumquat Flaugnarde (adapted from Daydreamer Desserts, whose images are so much more mouthwatering!)

Serves 6

Click here for printable recipe

Ingredients:
2 tbsp unsalted butter, room temp

Approx 1/4 cup sugar for dusting ramekins

1 1/2 cups kumquats, deseeded and sliced

2 eggs

1/2 cup AP flour

3 oz unsalted butter, melted and cooled

3/4 cup milk

1/3 cup sugar

1 tsp vanilla extract

1 tsp ground cardamom

Method:

1. Preheat oven to 400 F. Grease your ramekins with the softened butter and dust with sugar.

2. Sprinkle the sliced kumquats evenly in all ramekins and place on a baking sheet.

3. Whisk eggs lightly. Sift flour into eggs and whisk again. Stir in cooled, melted butter and milk. Gradually whisk in 1/3 cup sugar. Add vanilla extract and the cardamom, then whisk till everything is incorporated.

4. Pour batter equally over kumquats and bake for 10 mins. Decrease temperature to 350 F and bake for an additional 20 mins, till puffed and golden.

5. Serve warm with a scoop of vanilla ice-cream.

Verdict: I didn't know that oranges and cardamom were an eHarmony match! Now I do, and I'll always try to keep them together. The smell alone of these baking is enough to transport you to some exotic French-Arab-Mediterranean shore, and dream of being an exotic princess. Preferably one who didn't have to worry about watching her expanding hips and waist, and could order her hot personal chef to whip this up for her at a moment's whim!

Look, Tony's smacking his lips after having a bite of my flaugnarde! (having naughty thoughts)

While Eric is gushing, simply gushing, in that adorable French accent about how much he loved it!

Happy Memories To Keep Me Warm

noreply@blogger.com (Muneeba) — Sun, 05 Feb 2012 22:25:00 +0000

I miss going to the local farmers' markets in summer. To me, they are the epitome of community living, where even jaded city folk can feel like they are part of a small-town foodie family. It's good for you and good for the vendors, which in turn makes it great for the entire community.

I don't miss pushing Baby B around in his stroller in the farmers markets though, because he always hated it, and was not shy about articulating his displeasure. My solution was to keep popping blueberries into this mouth to keep him distracted. Ah yes, the mommy art of distraction, a noble skill.

Today I am reminiscing only about the good times. Of me and Baby B soaking up the summer sunshine as we meandered through stalls of gorgeous produce. Speaking of blueberries, let me share some these memories with you ...

When I'm wandering around a farmers' market, I feel like a geek. I feel giggly. I feel accepted and an outcast all at the same time. Accepted because, look! I'm one with my neighbors, my community! And yet, an outcast, because I don't go as often as the rest of these people walking around and chatting it up with the vendors. Instead of simply buying those insanely gorgeous gourds, I'm taking discreet pictures of them from every angle. Like I said, geek.

But I do get adventurous sometimes with my market purchases. Like these peculiar zucchini that were too pretty to pass up ...

... And these red-green zebra-striped tomatoes, which were also an endless source of fascination for Baby B.

The zucchini and tomatoes met their oh-so-delicious demise in my Zucchini & Tomato Tart. But then, because one tart is never enough in my house (and isn't it more satisfying to use the entire package of puff pastry than just half??), I broke my healthy-ish streak and dove into the bacon.

Ok, so it was turkey bacon, which I think makes it healthier, but I wouldn't bet on it. Could anything healthy taste so rich and cheesy and buttery and flaky. Go on, send me hate-mail, but I think not. All I ask, is that you give this tart a chance. In the dead of winter, it's food like this that warms you to your toes.

French Onion Tart

Click here for printable recipe

Ingredients:

1 puff pastry sheet

2 onions, thinly sliced

2 eggs

1/2 cup milk

6 oz turkey bacon, cut into strips

2 oz gruyere cheese, grated

Salt n pepper to taste

Method:

1. Crisp up the turkey bacon, drain then set aside. In the same pan, saute the onions till soft and just starting to turn golden. Set aside.

2. In a bowl, whisk the eggs and milk, then add in the salt n pepper.

3. Preheat oven to 400 F. Grease a tart pan and fit the puff pastry into it.

4. Add the onions and bacon to the tart, then sprinkle the gruyere all over. Pour in the egg-milk concoction.

5. Bake for 25-30 mins till puffed and golden. Let it sit for 10 mins before you take it out of the tart pan and serve.

Verdict: Oh mama, it tastes so gooooooood, you sassy tart you! Sweet from the onions, but savory from everything else, this is simple food that delivers a punch of satisfying flavor. I can have it any time of day, but then I have problems and I need to get on an elliptical. Tomorrow. Tonight, it's tart time. Come hither.

The little man is serious about tomatoes. I guess he's a geek like his mom. Awww!

Festering Questions

noreply@blogger.com (Muneeba) — Tue, 06 Dec 2011 15:52:00 +0000

It's freezing outside, and you want nothing more than to snuggle up with a steaming bowl of this soup, crusty bread to soak it all up, and your favorite TV show. Instead you are stuck reading through my blog to get to the damn recipe! Sheesh. Sorry dear readers, but bear with me. Girl's got something to say first.

I just watched a Tony Bourdain special re-run, called 'At The Table', where some interesting questions were being addressed. But I have to admit, not all of them were answered. Probably because everyone kept getting distracted by the gorgeous food (and wine, definitely blame the wine) Chef Wylie Dufresne was constantly plying them with. So I thought I'd be a virtual guest of Tony's and take on some of those questions.

About fast food joints, my take is that YES, they do have a place in our culinary world. Fast food is essentially food of convenience, and that is it. What's happened over the years is that the concept of 'convenience' has changed for many families. Busy moms and dads feel they don't have much choice other than stopping over for a family-size bucket of fried chicken on their way home from work. I get it, if I put myself in their shoes. To think of what to make for their family, something different everyday, that is interesting and nutritious, and can be made in a relatively short amount of time ... every single day ... that's hard! These days I'm a stay-at-home mom, and there are days when even my cooking mojo shuts down completely and I reach for the frozen pizza. But that's not the norm. And I believe that's how we should start viewing fast food - emergency food, last resort, back-up to my back-up. I'm of the opinion that fast food chains shouldn't be inside any city or town. The only place we should see them is along lonely stretches of highway, because those are the only circumstances when I enjoy eating a Big Mac or Whopper, and noisily sucking on a fake strawberry milkshake. Instead, there should be more places like Panera Bread in our cities, which is a much better option for busy parents and their hungry brood.

And just a bit of planning can resolve any issues concerning the "what the heck do I cook tonight?!" scenarios. There are lots of shows on TV that teach you how to cook for the entire week in one day. Personally that's not my current ideal, but I know it works for a lot of people. I also think people should try cooking different types of food, especially the kind that can last more than a day or two. I love Pakistani/Indian food for that very reason. I make two saalan (curries), one meat and one veg, and can easily have it two days in a row - with roti one day, rice the next. The third day you can either cook up something fresh or polish off the leftovers by making sandwiches out of them, or make a fantastic omelette out of them! That's also a great way of saving on food costs. The variety of food is amazing in my cuisine. I'm not bound by beef steaks and chicken breasts. I cook with goat, lamb and veal and every part of the chicken. 1 pound of ground beef can last for three separate meals for myself and the hubbs. And we're big eaters (by "we" I mean DH). I can make at least 10 different types of rice dishes, which are complete meals in themselves. I continuously incorporate hearty green veggies like spinach and broccoli and green beans and okra into my weekly menu. Some variety of daal (lentils) gets consumed at least once a week. And I keep it exciting by mixing up the spices and techniques I use. And guess what, you don't have to stick to one cuisine! You're only doing your palette a disservice. Mix it up by cooking pasta or risotto once a week. Learn one amazing dish from each major cuisine (Latino, French, Greek, Asian, American etc.) then add that to your weekly menu. Finally, bring in your friends. Get together with friends over a pot-luck dinner once in a while if you can.

Eat out! For goodness sakes, if you can afford, I highly recommend eating out once a week - just because it is a social activity, as much as a culinary necessity! Do it for the right reasons, and you'll enjoy it a lot more. Eating out should be a pleasurable, exciting activity. Try new places. Try new foods on the menu. Drive just a wee bit further to get to a restaurant once in a while. Stay a wee bit longer if you can. Talk about the food you're eating. Laugh. Make it memorable. Make it an activity, not a chore.

The next time your kids are whining in the back seat about being hungry, don't stop at the drive-thru. Imagine the beautiful memories they'll have of growing up in a home where mom or dad would quickly whip together basil pesto (store bought works!)-tomato-mozarella grilled paninis for lunch?!

*phew* There. I think I managed to get that successfully off my chest. End of rant.

Back to regular raving. About food of course. Look, look what I have for you today!

French Lentil & Orzo Soup (courtesy of the charming Chef Suvir Saran, from his book American Masala)

Serves 6-8

Click here for printable recipe

Ingredients:

12 cups water

6 tbsp oil

2 tsp cumin seeds

3 dried red chillies

1/4 tsp ground peppercorns

1 large red onion, sliced

Salt to taste

2 cups French lentils

1/2 tsp turmeric

1/2 cup orzo pasta

Chopped fresh cilantro

Thick Greek yogurt

Lemon wedges

Toasted bread slices

Method:

1. Heat up your oil in a large pot, and brown the cumin seeds till they are dark, 2-3 mins.

2. Add the dried chillies and ground peppercorns and cook for 20 secs.

3. Add the onion and the salt, and cook till deeply caramelized, stirring often. Splash with a bit of water to keep the onions from sticking to the bottom of the pot. The more color you give your onions, the better the soup will taste and look.

4. Stir in the turmeric and the lentils. Pour in 2 cups of water and cook for 5 mins.

5. Add 10 more cups of water and bring to a boil. Reduce the heat to a gentle simmer, cover, and cook for 20 mins.

6. Stir in the orzo and bring soup back up to a boil. Cook uncovered for another 10 mins till orzo is ready, then turn off the heat. Let the soup stand for 30 mins - 2 hours so that it thickens. Taste for seasoning! Warm it up again before serving with fresh cilantro, a dollop of yogurt or sour cream, and lemon wedges. And DON'T forget the crusty bread!

Verdict: You have no idea how much I want this right now. Toast some well-buttered bread on your griddle. This soup deserves that. The mix of those tastes and textures is so comforting! The add-ons, like the cilantro, yogurt, and lemon, brighten up the flavors and make them sing. Just warms the cockles of your heart (which are where exactly?!). Like many soups, this one tastes better the next day, and the day after that.

See what I mean about making food that's really kind to your wallet and lasts a good long time? 'Nuff said. Dig in.

Iron Chef-ing in Cleveland

noreply@blogger.com (Muneeba) — Tue, 13 Sep 2011 20:46:00 +0000

I was in Cleveland over the weekend, so jumped on the chance to dine at Iron Chef Michael Symon's bistro Lola, and now I might try to stalk that man. Or at least his pastry chef.

Let me elaborate.

First of all, I tagged along with DH to Cleveland, because he had an exam to give, and needed my moral support. Not sure if I really provided that, because the night before his exam, all I remember is him pacing around the room, not being able to sleep, while Baby B and I were blissfully in la-la land as soon as we snuggled into those soft hotel beds.

Anyhow, I digress. To distract DH from the feeling of impending doom, we treated ourselves to a night out on East 4th Street in Cleveland, with Baby B in tow. We had dinner at Lola, and every course was a star. My mom may never forgive me, but that beef tongue appetizer was the best I've ever had! I already suggested to the restaurant that they need to make it an entree. The beef hanger steak was perfect, but it was the rosemary-salt-flecked fries that I was swooning over! And nothing makes me happier than a wonderful dessert to complete a great meal - and Lola delivered. Their pastry chef did something magical to a roasted peach half, I tell ya, and I need to know what! It had a delicate layer of bruleed sugar on top, which shattered like crystal when I gently nudged it with my fork, then the whole thing melted in my mouth, the juices slithering all over my tongue. I nearly speared DH's hand with my fork when he tried to go in for seconds and thirds. Nothing else mattered in that moment, not even my whiny baby; it was just me and that peach.

I apologize, dear readers, but I don't have pics because the lighting is never good enough in places like these, especially at night. Plus, I had enough to do, trying to keep Baby B calm in the hated high-chair (yet utterly failing).

In conclusion, I now see why Michael Symon is an Iron Chef. And just as he kicks ass on his show and in the kitchen, so did DH kick some serious ass in his exam. It takes a solid iron temperament to face any kind of exam and come out victorious. So this dessert goes out to DH and all those on the precipice of some exam/test/quiz.

White Chocolate & Raspberry Clafoutis (thank you, Gourmet Worrier)

Serves 8

Click here for printable recipe

Ingredients:

1 cup fresh/frozen raspberries

1/3 cup unsalted butter

1 cup self-raising flour

2/3 cup blanched ground almonds

3 eggs

1 cup cream

100g white chocolate chunks or chips

2/3 cup sugar

Method:

1. Preheat oven to 400 F, and grease and sugar-dust a baking dish (or 8 ramekins in my case)

Can somebody please make me an outfit in these exact colors?!

2. Place flour, almonds, sugar and butter in food processor and whir it 10-15 secs until mixture resembles fine breadcrumbs. Add eggs and cream and process till well combined.

White chocolate nubbins. Give 'em some love, and they'll love you back.

3. Pour this into your baking vessel(s), then stud it with raspberries and white chocolate. Pop in the oven for 30 mins. Serve warm with more heavy cream or ice-cream.

Verdict: I have no rhythm. Yet I was dancing with glee after taking just one bite. I already had a slight idea that this would be a good combination, but Lord Almighty, it was incredible! And you know my affinity for warm desserts that I can enjoy with cold cream. I now have a special place in my nearly-clogged arteries just for this clafoutis. I'm going to suggest that you either use berries that are in season, or go for the frozen ones. Out-of-season raspberries can be worse than sour lemons. Sorry, I'm turning into a food snob, aren't I? Go on then, use any kind of of raspberries you can get your hands on, just make this dessert!

You waaaaaaaaaaaaaaant this. So. So. Bad.

Preserving My Sanity With Pineapple Jam

noreply@blogger.com (Muneeba) — Fri, 12 Aug 2011 22:01:00 +0000

I am one sick puppy. I know that some of you reading this are fasting - as am I - and yet I throw this image in your face? This crispy, crunchy, ooey, gooey, melty, cheesy, sweet n salty bite of utopian pleasure?! Yup, there's a special corner of hell reserved for me. I guess I can't help myself when it comes to mind-control. Silly thing just keeps wandering back to the contents of my refrigerator, and coming up with crazy ideas about how to use, and eat, everything in it. *Sigh* Dear God, please be patient with your incorrigible servant - I just need to get through writing this blog, and then I won't even think about food till sundown! Pinkie promise.

All right, now that I've worked out my deal with The Big Guy, let's get down to the business at hand. While many of you may already have made and stored your gorgeous jams and preserves for the upcoming winter months, here is one tropical fruit that you should try squeezing in.

Meet the prickly pineapple. Her personality is akin to the sexy librarian. All prim n proper, with that tough, don't-touch-me persona on the outside. But come night-time, some dance music, maybe some alcohol, or maybe just the right kind of company, and her pointy armor comes flying off to reveal the exotic party-animal inside!

Now let me tell you, I didn't choose this pineapple. It chose me. I got it as a house-warming gift. Clearly I haven't been in the mid-west long enough, because I was told this is the tradition here. Surprising, and a little puzzling, but clearly delicious. For the longest time this pineapple sat on my kitchen counter, and waited for its fate to be revealed. I finally discovered it when I came across this recipe for Pineapple Tarts by Shirley over at Kokken 69.

I didn't make tarts out of it, and I've tweaked the recipe to give it more oomph, but I've already used this jam in a variety of ways. all of which have made me tres tres happy. So go on, take your own prickly pineapple out on a date, and you'll soon see how much fun she really is!

Pineapple Lime Jam

Makes one jar

Click here for printable recipe

Ingredients:

1 pineapple, peeled, cored and chopped into chunks

1 lime, zest and juice

1 cup sugar (or more if your fruit isn't sweet enough)

1 small cinnamon stick

2 cloves

Method: Mix all ingredients in a saucepan, and bring to a boil. Then turn down the heat and let it simmer for about an hour. Mash up the fruit and remove the cinnamon stick. Let it all cool, then pour into a jar with an airtight. Refrigerates really well for a number of months.

Verdict: One teaspoon of this tropical sunshine was wonderful with a dollop of cream cheese, all wrapped up in a puff pastry bundle. Or you could also schmear it on some freshly baked biscuits. Of course, it worked perfectly simply spread on toast in the morning.

But my favorite application by far, was sandwiching it in with some sharp cheddar and slices of turkey, then grilling it till all the flavors melded together to form one heckuva glorious anytime-sandwich.

One a side note, my heart swelled up with joy to see such a huge portion of the food blogging community rise up to support a fellow blogger, Jennie, as she is going through an unimaginably tough time. I didn't make pie, but I did buy one, and shared it with some wonderful friends. Sharing food is a universal expression of love, and I *heart* all my fellow foodies.

Summer Adventures and Strawberry Shortcake

noreply@blogger.com (Muneeba) — Sun, 31 Jul 2011 17:51:00 +0000

A very happy, blessed Ramadan to my fellow patient and persevering Muslims! (especially the ones in the US and Canada, where we have especially long fasts this year) If it seems weird that I should be blogging about food at a time when I am craving it but can't have any, you are right. I guess I'm a wee bit masochistic after all. So join me, would you?!

Between all my travelling this busy summer, I managed to squeeze in what I think is an uber-essential Michigan summer activity. Berry picking. And because I was crunched for time, I went strawberry picking, cherry picking and raspberry picking, all in one day. And what a hot, sweltering day it was. Know how you can spot the newbie pickers from the rest? They're the ones wearing their "nice" clothes and pretty sandals. Personally, I didn't think my jeans were nice or anything - they were just my regular errand jeans - but apparently wearing jeans of any kind on a day when it was 95 degrees outside is a rookie mistake. The thing with jeans is that in winter they're as useless as toilet paper against the cold, and in the heat of summer they weigh you down like you're wearing a sack of potatoes on each leg. Or maybe those are just my legs, and I'm blaming the jeans for nothing. Ugh. Horrible thought. Must. Move. On.

Strawberries! Fresh, juicy, sweet, summer strawberries! Even being hot and sweaty didn't stop me from enjoying every moment of searching for and picking those ruby-red berries. It was just Baby B and me that day, us two city kids, living the country life for a few fun hours in an endless field of strawberries. The air was ripe with their aroma - just divine! Baby B and I were equally fascinated with the process of hunting for the best berries. Of course, B was much less fussy than I was. At first he let me do all the picking, but soon enough he was diving right in, plucking any red berry he could find and devouring them as quick as you please. I've got to admit, it was pretty adorable watching him happily digging around for his precious "bejjies" then smiling every time he ate one. If some dirt and a bug or two went in along the way, I don't really want to know.

Cherries were easier to pick - being that they hang down in bunches from trees - but a whole lot messier. Picture Baby B with cherry juices running down his face, and me with cherry smears all over mine. It's impossible to look grown-up and sophisticated in such a situation. Well ok, so maybe there was more eating than picking going on. And am I giving away my lack of fitness by admitting that it's easier to reach up than bend down? Probably.

Baby B was a total trooper though. He was ready to call it a day after the cherries, but I bribed him with the promise of more bejjies, and off we went to pick some raspberries! As much as I love them, little did I know that they grow on some rather prickly bushes. So I ended up keeping B out of them with one hand, picking the berries with the other, and juggling the basket in another. Wait, what? That doesn't sound right. But that's how I remember it, so go figure. Thank goodness for sun block. By the end of the day, both mama and baby were an alarming shade of red to match all the berries we picked. I loved it! It was a day I'll never forget. I want to do it again!

My head was overflowing with ideas of what to do with all the berries, and the strawberries were the first to be experimented on. I decided on a dessert that lets you enjoy the fruit in its whole, ripe sweetness, without mucking around with it too much. Meet the runner-up to Ms. Americana Dessert Of All Time - Strawberry Shortcake!

Hungry little me went straight to my staple biscuit recipe, courtesy of Monsieur Tyler Florence, his Ultimate Buttermilk Biscuits. But I made them better (Better Buttery Buttermilk Biscuits ... mmm, boyoboy), because I added some chopped fresh rosemary and thyme. That's me, living on the culinary edge! (not)

So let's throw this all together, shall we?

Summery Sweet Strawberry Shortcakes

Click here for printable recipe

Ingredients:

Freshly baked sweet biscuits, like these (with chopped fresh thyme and rosemary added to the batter if you like)

Strawberries

Sugar

Heavy cream

Chopped fresh basil (optional)

Method:

1. Sprinkle the washed, hulled berries with a tbsp of sugar plus some chopped basil and let it sit for about 15 mins.

2. Whip the cream with some sugar till it reaches soft peaks.

3. Pull apart the fresh biscuits. Pile on some strawberries on the bottom half of a biscuit. Plop a dollop of whipped cream on top. Then put the biscuit lid on the whole concoction and dig in. If you must, assemble the remaining shortcakes for the rest of your starving, free-loading friends.

Verdict: This is a fun dessert to experiment with. You can change up the flavor of the biscuits, for instance. Add some dark cocoa powder (ooo naughty). You can marinate the berries in sweet balsamic vinegar (ooo exotic). Go crazy. Just remember that the better the fruit, the better this dessert will be. And the quicker you can get this dessert from its inception to your mouth, the happier you will be.

I still had a lot of strawberries left over. So I paired them with some slowly melting vanilla ice-cream and settled in to enjoy summer's bounty. Nothing beats that.

Well, except seeing this face peeking out at you when you're blogging. Little monkey.

Resurrection

noreply@blogger.com (Muneeba) — Thu, 07 Jul 2011 23:17:00 +0000

The next time I hear someone ask me about why I'm not blogging anymore, I'm just going to point. First at the bags under my eyes. Then at my precocious toddler, who most likely will be hanging from some part of me at any given time of day. But in all honesty, I don't begrudge the question, because it's one that I've asked myself a zillion times. I mean, it's not like I'm NOT cooking or NOT taking photographs at all. Granted, I no longer have the luxury of setting up the perfect shot - I literally have a few rushed seconds before my little saboteur makes his appearance!

But it's the writing, I think, where I've stumbled. It's that element of my blogging that I can't do in pieces. I've had many instances where I wished I had a dictaphone on me, because lines pop into my head at all times of day that are funny, or insightful, or provocative, or all of the above (or so I like to think). But it's like trying to catch a cloud - poof! Come and gone. Just like that. And as much as I love cooking and food, it's impossible for me to turn my blog into one that simply spits out recipes - I've got to add some masala, after all!

So there are several reasons for my hiatus - I can't blame my little one entirely - but they are what they are, and I'm one for moving on. Onwards and upwards!

Now, I've been wanting to attend cooking classes for a long time, but my cheap, er, thrifty South Asian side was always loathe to spend that kind of money for a proper course. Along comes Williams-Sonoma to grant me my wish! With no need to schedule weeks and months in advance, these people offer really fun, themed cooking demonstrations in their store, a few times a month. And guess what? You can afford it! Yes, you, you, and even you! I've enjoyed every single one I've attended, because I get to relax around a beautiful table of like-minded foodies (my fabulous, fierce ladies!) for a couple of hours on a weeknight - chatting and eating, no, feasting! I hope you are able to check out what your neighborhood Williams-Sonoma has to offer - it's a real treat for amateur food geeks like me.

Moroccan Night at Williams-Sonoma was my favorite - it gave me this bejeweled Apricot and Almond Couscous, which was so easy to throw together ... makes me wonder why I haven't really explored the wonderful world of couscous more. It's carbolicious, and therefore, my solemn duty is to incorporate it into my diet.

White tablecloths make me feel like such a lady!

Couscous with Almonds and Apricots (courtesy Williams-Sonoma, The World Kitchen)

Serves 4-6

Click here for printable recipe

Ingredients:

2 tbsp olive oil

2 cups couscous

1/3 cup dried apricots, finely slivered

2 2/3 cups chicken stock

1/2 tsp turmeric

Salt and pepper

2/3 cup slivered almonds, toasted

1/4 cup dried currants (I used dried blueberries, because that's what I picked up at the grocery store by mistake - but they worked out great)

1 tsp finely grated orange zest

2 tbsp fresh lemon juice

1/2 cup minced fresh mint

Plump and chewy little nuggets of sunshine.

THIS is magical fairy dust. It's commonly known as orange zest, but it makes everything better.

Method:

1. In a large bowl, drizzle the oil over the couscous and toss to coat. Scatter the apricots over this.

2. Bring the stock to a boil, stir in the turmeric and salt, then pour the stock over the couscous. Cover the bowl tightly with aluminum foil and let stand until the couscous has absorbed all the liquid - about 5 mins.

3. Remove the foil and fluff the grains with a fork. Stir in the almonds, currants, orange zest, lemon juice and mint. Check seasonings. Serve at once!

Verdict: Allison (our instructor at Williams-Sonoma, and all-around superwoman) surprised me with how much flavor she infused into this dish. Hers turned out better than mine, but despite that, mine was good enough to impress DH. No mean feat that. Still, this is a lovely, summery side-dish that satisfies and refreshes the tastebuds. Try it with grilled or roasted meats. If I were anyone but me, I'd tell you that this was a wonderful and healthy substitute to mashed potatoes with your steak or chicken. But this is still my blog, last time I checked, and I say have it ALL! Muneeba's Rule # 67: There are no substitutes for mashed potatoes.

Did Someone Say Spring?

noreply@blogger.com (Muneeba) — Thu, 17 Mar 2011 04:22:00 +0000

If you did, you spoke too soon. Just yesterday I went out to find myself being pelted by wee little hailstones. I haven't seen the sun in days, and today I'm back in sweaters and socks. *Sniffle* - hear that? That, dear readers, is the start of the flu. Dammit.

And it's DH's birthday week! I can't afford to be sick. There's a feast to be cooked, and presents to be bought. I need to kick this flu's ass, before it kicks mine. Stupid flu, trying to sabotage my plans - you're going down, ya hear!

I may be ostracized for saying this, but chicken soup just doesn't do it for me. Not even when I'm sick. Besides, who wants to do all that chopping of veggies and waiting for the soup to get done when one has a runny nose and watering eyes?! Not to mention a diabolical toddler who now thinks that rummaging through all my kitchen cabinets is the epitome of fun. So no wimpy chicken soup for moi. I've got a better solution *evil grin*.

Enter the dangerously delicious green chili.

Handle with care. She bites.

Here's a dish, inspired by recipe from my sister-in-law, that only requires the bare minimum of knife skills. Your trusty food processor does the brunt of the work. And in no time flat, you will have a bright, vibrant, succulent chicken dinner that will wake up all your flu-deadened senses.

Green Chili-Cilantro Chicken

Serves 4

Click here for printable recipe

Ingredients:
1 - 1.5 lbs chicken (skinless, in pieces, bone-in or boneless)
3 tbsp oil
1 tsp grated ginger
1 tsp garlic paste
1 bunch cilantro, stems trimmed off
3 small, hot green chilies
2 tbsp grated coconut
1/2 tsp pepper (or more - I like lots in this dish)
1 tsp salt
1/2 cup coconut milk
1/2 cup plain yogurt
1/2 a lemon

Method:
1. Marinate the chicken pieces in the yogurt, ginger-garlic and salt for 30 mins.

2. In the meantime, grind up the cilantro, green chilies and grated coconut in the food processor.

3. Heat up the oil on medium-high and saute the chicken pieces till they are beautifully browned. Add in the green paste and stir to incorporate. Turn the heat down to low, and pour in the coconut milk. Cover and simmer this mixture for about 15 mins till the chicken is cooked through and the sauce is thick and creamy.
4. Pour in the juice of 1/2 a lemon, sprinkle in the pepper then stir. Taste for seasoning. You might need more salt, a bit more coconut milk if it looks too dry, or some lemon juice. Once the seasonings are where you want them to be, you are done!

Verdict: This is criminally good for something that's so easy to throw together. All you need is a bowl of steaming white rice to go with this, and some peace and quiet for you to savor each morsel. Hmm, so maybe there isn't much chance of the latter coming my way anytime soon, but I'll still enjoy this thoroughly, licking my fingers along the way. Just the smell makes me moan with pleasure, and the taste is enough for me to do a little happy dance - flu be damned!

No dull weather outside can withstand the power of this bright green chicken dinner!

Payment In Mac n Cheese, Please!

noreply@blogger.com (Muneeba) — Wed, 02 Mar 2011 22:50:00 +0000

I can't tell you how wonderful it felt to see all of my dear blogger buddies leaving such wonderful comments on my last post! Warmed the cockles of my heart, I tell ya. I thank you all so much. Your kindness is priceless to me.

Baby B and I are settling in just fine in our new home. I've been exploring the neighborhood in the last few days. Met a couple of neighbors, and immediately tried to bribe them with food. As usual. I stand by this strategy of making friends. Probably because I know it would work on me! Have also been hunting around for a reliable babysitter, and I think I'm finally getting close to finding 'The One". I've decided that I've missed out on too many good movies that have come and gone in the theaters, thanks to Baby B. Plus a Lady Gaga concert. I know I know. That one hurt. Still. I've made some progress in the last few days - namely, harassing a few of the neighborhood kids to cough up the names of their babysitters that live nearby. Soon I might take to parading Baby B up and down my street, with a sign around his neck that reads "Babysit me, and I'll make it worth your while".

What? You don't think that's a fabulous idea? Mercy me.

Right. Falling back on the tried and testing strategy of food blackmail instead. Hmmmmm ... I'll need a dish that appeals to every kind of woman. By George, I think I've got it!

My NYC girl Joanne, of Eats Well With Others fame, and possibly future medical guru, is a gem. I look forward to reading her blog whenever I can squeeze in a minute - it's my little window of escape and fantasy! I've seen her site take off for the moon (huh, that sounded very Steven Tyler-esque from a recent American Idol episode). Her writing and photos just keep getting better and better. I knew I could count on her to deliver just the recipe I needed. and voila ...

Baked Zucchini Mac n Cheese (check out the original recipe here)

Serves 6

Click here for printable recipe

Ingredients:

3 cups milk

1-2 bay leaves

1 lb pasta

3 tbsp butter

3 tbsp flour

1/2 lb grated cheddar, grated - get the best you can afford/find

1/2 cup grated parmesan

1/2 cup panko breadcrumbs

Pinch of nutmeg

Salt & pepper to taste

3 large zucchini

Method:

1. Preheat oven to 400 F.

2. Grate zucchini and using a paper towel, try to wring out as much moisture from the zucchini as possible. Set aside.

3. Heat up the milk with the bay leaves till just before it reaches a boil. Set aside. Melt the butter in a saucepan, then add the flour and stir for a minute or so till it becomes a smooth paste, and the raw flour smell disappears.

4. Discard the bay leaves from the hot milk, and slowly whisk it all into the butter/flour mixture till everything is incorporated and starts to thicken. Add in a pinch of freshly grated nutmeg if you have it on hand. Then the salt and pepper, and finally stir in the grated cheese. Remove from the heat.

5. Cook the pasta according to the instructions on the box (I had leftover elbows and farfalle, so I mixed them both). Drain completely. Mix gently with the zucchini, cheese sauce, and grated parmesan.

6. Pour into your baking dish, top with breadcrumbs, and pop it in the oven for a good 25 mins or so. When the sauce is bubbling, and the top is golden-brown (keep an eye on it), remove it from the oven and let it cool for 5-10 mins before serving with some spicy ketchup.

Verdict: Not only was this a great way to use up leftover dried pasta, but it made me feel good! If I felt healthy and satisfied, I knew this was sure to be a hit with potential babysitters. And look at thoe bright, springy, green specks floating around in that unctuous cheese sauce - so purdy.

Until next time, dear readers, when I may update you with my progress in this new neighborhood. By the way, I saw a "Drive-thru church" the other day. You heard me. I'm not joking. Somebody. Anybody. Please explain.

When A House Becomes A Home

noreply@blogger.com (Muneeba) — Wed, 16 Feb 2011 04:34:00 +0000

Mortgage. *shudder*

If there's a scarier word in the English language, I've yet to encounter it. Nothing good starts with mort. Think about it - you have mortician, mortuary, mortality, mortification. Now combine mortgage with another word, payments, and I don't know about you, but it makes me break out into a flop sweat.

If it wasn't for those pesky mortgage payments, and the legal mumbo jumbo that comes with it, I'd be a much happier homeowner. Wouldn't we all? Now I've jumped the gun. I should have started off by telling you all that I am now a first time homeowner! Yes, I'm no longer a property virgin. My nomadic days are over for the moment, and I've finally put my roots down in the good 'ol state of Michigan. I have my very own house, nay, a home. We've renovated it so much since we bought it, that it feels like we've always been here, when it's really only been less than 2 months.

As a result of being happy new homeowners, we are dealing with all the anxiety that comes with the package. All our bills are suddenly larger. Which was expected, but it's another thing to come face-to-face with them. As a matter of fact, I'm getting a little light-headed as I'm typing this! I need to smother my paranoia in a bowl of sweet, blissful comfort. Nothing short of sticky toffee pudding will do the trick. Just saying it out loud makes me sigh in contentment.

Sticky. Toffee. Pudding.

Hell. Yeah.

Alright, so it's not the prettiest dessert. You won't be impressing any fancy dinner guests by parading this baby on to the table. It's brown. All the ingredients are brown. The dates are brown. The sugar is brown. But brown is cozy. It's comfy. One bite and it will have those fancy dinner guests licking their dessert bowls shamelessly, and kissing the ground you walk on, mark my words.

I used to have dates lounging around in my pantry for months after Ramadan. I didn't know they had much use outside of the holy month, to be honest with you. But I was dead wrong. In this dessert, their luscious, caramel-y sweetness becomes concentrated and magical. Get the Medjool variety of dates if you can - they're juicier and softer than the rest.

Sticky Toffee-Date Pudding (courtesy of the divine Nigella Lawson from Nigella Bites)

Serves 6-8

Click here for printable recipe

Ingredients for the cake:

1/4 cup butter, melted - plus extra for the baking dish

1/3 cup dark brown sugar, packed

1 cup + 2 tbsp self-rising flour

1/2 cup whole milk

1 egg

1 tsp vanilla extract

1 cup chopped dates

For the sauce:

3/4 cup dark brown sugar, packed

2 tbsp unsalted butter

2 1/4 cups boiling water

Method:

1. Preheat oven to 375 F and butter a 1.5 quart capacity baking dish.

2. Combine sugar with flour in a large mixing bowl.

3. Whisk together the melted butter, egg, milk and vanilla, then pour this mixture over the dry ingredients and stir together slowly with a wooden spoon. Incorporate the dates into it, then scrape the whole thing into your baking dish and spread it out.

4. For the sauce, sprinkle the brown sugar over the cake mixture and dot with blobs of butter.

5. Then pour the boiling water over the entire thing and bake it in the oven for 50 mins. The top of the dessert should be springy and spongy, and underneath, the sauce will be bubbling and brown and richly decadent. Let the pudding rest for 10 mins before serving it with vanilla ice-cream or regular heavy cream.

Verdict: I look at this dessert and .. and ... well ...*Swoon*. As you can see, I prefer the heavy cream. It has the added benefit of soaking into the warm pudding, and making it even more luxurious on the tongue. Gawd, I can't believe I still have some left over the fridge. Must go remedy that situation straightaway.

So yes, when you need to relax and smile and forget about life's insignificant stresses, this is the dessert you need to make.

Or you can spend some time with this guy right here. Same effect.

What Is A Vacation?

noreply@blogger.com (Muneeba) — Thu, 27 Jan 2011 08:00:00 +0000

I'm staying with my parents for a couple of weeks so that Baby B can spend quality time with his grandparents. And this is the closest thing to a vacation I've had in months. A far cry from my hot tub retreat in the Pacific Northwest, but I'll take it, dammit.

I can't even begin to make excuses to my blog. Let's just say that if my blog was a walking, talking, humanoid friend of mine, she would have dumped my ass a long time ago. And I wouldn't blame her one bit.

Blog, if you're listening, please forgive my shameful self yet another time and let's reach an understanding. See, I have this baby - I know I know, loads of other bloggers out there have kids. But this kid is my very first, and I'm not as efficient as all those other mommy bloggers out there. I'm a slow learner. That's it. No more excuses. Let's just jump right into the reason for your existence - FOOD.

This recipe has been lounging around in my blog's "Edit" page for way too long. It needs to see the light of day and be recognized for its sincerely satisfying qualities. Not only does it stick your ribs and warm your cockles all the way through in the middle of any snowstorm (this one's for you, my unfortunate US Northeast chums), but it's ridiculously easy and good for you. I've made it several times already, and it always gets rave reviews from DH and even Baby B (yes, I feed him everything now - the quicker he learns to appreciate his Mama's food, the better).

Hello, pretty broccoli. I'm about to transform you into something spectacular. Kids will love you again.

Farfalle with Broccoli and Beef (inspired by Kayotic Kitchen)

Serves 6

Click here for printable recipe

Ingredients:
1 lb ground beef, lean
1 lb pasta (like farfalle, shells, elbows, penne)
1 head broccoli
1 onion, chopped
2 tsp minced garlic
1/4 cup chicken broth
2 tsp dried oregano
1 tsp dried parsley
1 tsp black pepper
1 tsp red chilli powder
1 tsp salt
Breadcrumbs
Grated Parmesan for sprinkling over the top
Optional: 1 red bell pepper, diced

For the sauce:
3 tbsp butter
5 tbsp flour
3.5 cups milk
4oz shredded sharp cheddar cheese
2 tsp dijon mustard OR 1/2 tsp mustard powder
Salt and pepper to taste
Method:

1. Preheat the oven to 400 F.

2. Heat a couple of tbsp of oil in a large saucepan over medium high heat. Saute the onions, garlic and ground beef till caramelized. Sprinkle in the herbs and spices.

3. Chop the broccoli into florets and add to the ground beef mixture. If you have chopped red bell pepper, then toss that in as well. Pour in the chicken stock, then cover and cook for an additional 10 mins on low heat. Stir through, let all the liquid evaporate, then set aside.

4. In a separate saucepan, melt the butter over medium heat, then add the flour and stir consistently till the color turns amber and the raw flour smell disappears.

5. Whisk in all the milk, and keep whisking till sauce starts to thicken.

6. Now add the cheese, mustard, salt and pepper, and continue stirring till sauce thickens sufficiently. Turn off the heat and set aside.

7. Boil the pasta per the package instructions. Dump the cooked pasta directly into the pan with the ground beef mixture. Stir gently to combine.8. Pour the pasta and ground beef into your baking dish - I used a 9" x 13". Ladle over the cheese sauce. Top with breadcrumbs and parmesan cheese, then bake for 20-30 mins till deliciously golden-brown on top. Serve lovingly with good ol' fashioned ketchup.

Verdict: How can one go wrong with pasta smothered in cheesy goodness? That's just a rhetorical question, because you simply can't. You can, however, elevate your pasta to great heights, and this is definitely far up that ladder if you ask me. And since DH is such a big baby when it comes to eating his veggies, this is the only way I can get him to eat broccoli. I hope he's not reading this.

I wonder if Ruth at Presto Pasta Nights will still remember me?! I doubt it. My poor blog is just a shadow of her former robust self. While I nurse her back to health, I'll be submitting this recipe to Jen at Tastes of Home, who is hosting the latest round-up.

Risotto For Mama And Baby

noreply@blogger.com (Muneeba) — Tue, 26 Oct 2010 02:22:00 +0000

Oh hello, dear readers. Kind, loyal readers. Remember me? The idiot foodie who thought she could take care of a toddler and a food blog at the same time? Well, life sure has taught me a lesson. Clearly I'm spending far too much time with the kid, and I really need to cut the umbilical cord and turn him loose in the world to earn his own way.

I'm kidding, I'm kidding. Geez. Just some mommy humor. Except I'm totally serious about him earning a living, because let's face it, diapers and formula are expensive. How does one get in touch with the producers of "Toddlers and Tiaras", anyone?

KIDDING. Again. For goodness sakes, calm down everyone. It's late at night, and I'm in the mood to tease. Now, take a deep breath, and rest assured that my baby will live an exploitation-free life!

But while Baby B benefits from having the full attention of his Mama whenever he wants it (more and more these days, because the little guy has started crawling now), my darlin' blog continues to suffer silently. *Sigh*. Well, I'm here now, and will try to make it up to you by offering up a spectacular yet simple concoction, in keeping with the season, and my new favorite fall dish.There must be a ton of butternut squash risotto recipes out there, but I've tweaked them here and there to make my very own version of this luscious dish. First of all, instead of the usual shallots or onions, it uses leeks, which offer a different kind of subtle onion flavor and sweetness to the dish. In case you've never worked with leeks before, you need to lop off the dark green tops and roots, and use mostly the white and light green parts. Chop up the leeks first (like you would celery stalks), and then soak them in a big bowl of tap water. That's really the only way you can remove all the hidden grit and dirt.
The humble, and strangely phallic, butternut squash lends itself to many appetizing applications. I've even used it as a great source of nutrition for Baby B, who is showing his food-loving tendencies pretty early on by gobbling up this finished risotto.

Butternut Squash & Leek Risotto
Serves 2-3

Click here for printable recipe

Ingredients:
1 tbsp olive oil
1 tbsp butter
2 leeks
1 tsp minced garlic
1 cup arborio rice
4-5 cups chicken or vegetable stock (I used chicken)
1 sprig rosemary
Few sage leaves
1 butternut squash
1/2 cup parmesan cheese

Method:
1. Preheat oven to 400 F. Cut butternut squash in half, brush both sides with olive oil, then sprinkle on some salt and pepper. Cut side up on a baking sheet, roast it for 45 mins. Once cooled slightly, scrape the pulp away from the skin and mash with a fork till smooth.

2. Heat the stock in a separate saucepan, with the rosemary, till simmering.

3. In another pan, heat the oil and butter. Add the leeks and sage leaves and saute for 5 mins. Then add the garlic and saute for another min.

4. Stir in the rice and coat well with the oil and leeks - another 1-2 mins.

5. Now start adding the stock, one ladle at a time, stirring it around until it's absorbed by the rice. Continue doing this till the rice is tender but not mushy (takes about 15 mins).

6. Once the risotto is nearly done, plop in the butternut squash puree, grated parmesan cheese and salt/pepper to taste. Stir well, then serve immediately with more parmesan cheese on the side!
Verdict: Great googly-moogly, that is good! Golden deliciousness. It lights up your mouth with warm flavors and a creamy texture. This is definitely my new favorite risotto. And it does double duty, because Baby B can eat it too. I just go light on the salt. It's fun for me to see our entire family at the dinner table, tucking in to exactly the same dish, and loving every mouthful. Now if only I could get my cat hooked on to it - but alas, he prefers his stinky canned whatever-it-is cat food. Oh well, more for me and Baby B!

My First Chicago Foodie Jaunt

noreply@blogger.com (Muneeba) — Mon, 20 Sep 2010 14:38:00 +0000

I'm a big believer in destiny. Kismet. Fate. I suppose it appeals to the pacifist in me. Not very forward thinking of me, I know, but there you have it.

Anyway, I think my destiny is to be covered in baby poop every morning. I realized this as I was scrubbing one of B's soiled pajamas (again) before I even had time to brush my teeth (again), and wondering if I can ever really get rid of that smell (not really, it's embedded in my subconscious).

Shall we talk about food now?! ahahahahahahaaaaaaaaa ... evil mom tactics to gross you out! See? Even your sense of humor changes when you become a mother!

Speaking of destiny, I can only thank my lucky stars that Grand Rapids happens to be within driving distance of Chicago - which, in my opinion, is one of the top 3 food cities in the US. Ahhhhh, the windy city, how I admire thee. You introduced me to tapas, bless you. You are where one of my favorite Top Chef seasons was filmed. You are the home of the first Top Chef Master winner - Rick Bayless.

This is Xoco, the newest addition to the growing Bayless empire. I know it was the weekend when we went, but in a city that's brimming with celebrity chef restaurants, I didn't think this little Mexican eatery (basically a sandwich shop) would have a line out the door! But I was there, and I was committed. So we stood in line with the rest of the hungry masses, inhaling the intoxicating aroma of freshly brewed Mexican hot chocolate. Good. Lord.

I was also unbelievably lucky to see Rick Bayless himself at the restaurant! I know! Celebrity chefs are never seen at their own restaurants - they're too busy with their TV appearances. But he was there - not cooking, mind you - but I let him get away without taking a photograph. That was painful. The poor man was in a hurry, and rushed past me with just a wave and an acknowledgement, and a "sorry" for not being able to stick around. *sigh* These are the times when I wish I was more like my mom, shamelessly forward and brave. She would've gotten that photograph, I'm sure of it.

Goat Torta with oaxacan pasilla-tomato salsa, avocado, onions and cilantro. Earthy and lurvely!

Red chile Chicken Torta, with pickled white onion, black beans, avocado and tomatillo salsa. Bright and scrumptious!

Although I was pretty full after that meal, DH knew that I secretly wished we had time to try Hot Doug's, the place that Anthony Bourdain highly recommended on his Chicago show. So he whisked me away to this place, where lo and behold, we encountered another loooooooooong line. Are you sensing a theme here?

Still, I wasn't about to leave without trying the famous Fois Gras Hot Dog, with truffle butter. I had to. Just one bite. Anthony would've wanted me to.

So I did. I took one bite. Nearly spat it out. Took another bite. Barely got it down. Gave it one, final chance, and that's all she wrote. I'm so sorely disappointed in Anthony right now! I love me some fois, as much as the next food geek, but that hot dog was disgusting! Me thinks it was fois gone bad.

Which is not to say that Hot Doug's is all bad. On the contrary, their regular all-beef dog was great! And from the looks on the customers' faces as they scarfed down all the other varieties of hot dogs available there, they do an amazing job. Maybe I'll try their ostrich dog next time.

The best part of the meal - the duck-fat fries. Sinful. And yes, you can taste the difference.

We headed back to Michigan the next day, but not before I stopped over at Molly's Cupcakes for a goodie box.

Gosh, that's pretty. I could stare at those racks all day.

My treasure trove. Starting from the top left, the cupcake flavors I picked were: tiramisu (my FAV!), red velvet (my second fav), banana-nutella (not good), chocolate raspberry (awesome), chocolate mint (interesting), caramel apple (ok), peach cobbler (super fab) and carrot (nice, but mine are better).

This is just my introductory foray into Chicago's diverse foodie scene. I plan on many more such trips, and of course, I'm going to be telling you all about them.

Bashaar: "What?! More road trips? No fair, Mama!"

Baby Day, Everyday - Why Not Pudding Day?

noreply@blogger.com (Muneeba) — Tue, 14 Sep 2010 14:48:00 +0000

No long-winded stories today, dear readers. Ramadan has obliterated my attempts to focus. It's over now, and Eid went by in a blur, but it will still take a few more days to get my act together. So in this post, it will just be some musings and observations about my funny Baby B.

The kid is obsessed with tags. Give him a brand new soft toy, and he goes straight for the tag sticking out from the leg. He will examine it closely for days, and then some. Future quality inspector, maybe?!

When I was a kid, waking up in the mornings for school was the worst part of the day. "Five more mins, Mom" was the norm, and what usually got me out of bed was my Dad spraying cold water down my neck. These days I'm singing almost the same tune; only now it's "Five more mins, Bashaar" and what gets me up is when Baby B starts whining and kicking me in the bladder. Hard.

I think I've changed Baby B's poopy diapers in almost every public washroom in my neighborhood. From grocery stores, to restaurants, to car dealerships (sorry to the nice people at the fancy Acura showroom!). And I still get grossed out.

It looks like Kelly (from Live with Regis and Kelly) is his first crush, because the way he lights up when I turn that program on in the morning is ridiculous. Great. Already he's into skinny blondes. Pffft, typical. Well, I'm assuming it's Kelly he's into, and not Regis, because that would be too weird and I wouldn't know what to do about it.

If I could generate some kind of power from all the drool that pours out of Baby B, I would have no need to pay utility bills. I could start my own hydro-power plant. After all, baby saliva is mostly water. Only stickier. The money I save could be used to buy a life-time supply of bibs, because that kid goes through 10 a day!

He sleeps in my bed, snuggled up close, with my big hand held in both of his little ones. *sigh* ... Gets me every time. Right here *pointing to heart*. I don't think I've ever been so in love before. DH probably feels the same way.

Now that Ramadan has come to a close, I can go back to baking desserts again. If you recall, I mentioned in my previous post about how the super-long days were really throwing off my cooking schedule. Desserts took a back seat for a month, and I lost a few pounds thanks to that. But that was just temporary, because butter is this girl's best friend, and I've been itching to get back to baking. Here's something I cooked up just before Ramadan, and I may re-visit it again.

Summer peaches from Michigan are the best - incredibly ripe and juicy. They perfume the whole house.

Speaking of perfume ... dear readers, meet Lemon Thyme. She is my new BFF.

And when it comes to looks, my Golden Sage always takes the crown.

Thyme and Sage Peach Pudding
Serves 6-9

Click here for printable recipe

Ingredients:
2 cups sliced peaches
1/2 cup milk
1/4 tsp salt
1 cup flour
3/4 cup sugar
4 tbsp butter
1 tsp baking powder
1 cup boiling water
Sprinkling of fresh lemon-thyme and sage (or use your choice of fragrant herbs or spices - like rosemary. Or cinnamon. Cardamom would be fantastic too!)

For the topping: 1 tbsp cornstarch, 1/2 cup sugar, 1/2 tsp salt

Method:
1. Arrange peaches in a 8" or 9" baking pan. Sprinkle chopped herbs on top. Keep aside.

2. Mix remaining pudding ingredients, except water, and pour over the peaches.
3. Mix the topping ingredients and sprinkle over the batter.

4. Pour boiling water over it all. Bake for 50 mins in a preheated 350 F oven.

5. Serve with whipped cream or ice-cream.

Verdict: Moist and warm and comforting. The herbs lend an added intensity and depth to every bite. Puddings like these are so easy to throw together, and really exemplify the feeling of summer. Of course, autumn peaches would be perfect here too, so don't let the season stop you from giving this a shot!

As you can see, I used my own herbs for this dessert, and am rather proud of how well they performed here. I've been giving them lots of love, and so far they're all surviving and flourishing. DH's creepy, carnivorous, venus fly-trap plant did not survive though. See? Good really does triumph over evil in the end!

Breakfast + Dinner = Blinner?

noreply@blogger.com (Muneeba) — Sun, 22 Aug 2010 18:51:00 +0000

DH recently bought a carnivorous plant - one of those Venus fly-trap creatures, right out of some freaky B-grade horror movie - for our house, and moi am not happy! It's giving me this creepy crawly feeling down the back of my neck, and I am wiggin' out here! Me thinks it's done some voodoo on my new basil plant too, because the poor thing is wilting away. I also have nightmares about it growing to ginormous proportions one night and coming after me and Baby B. Right after it makes a tasty morsel out of Ozzy. Of course, it will leave DH alone because that man has been feeding it dead flies every day. Ewwww and urrrrrgghhhh! *shudder*

Boys are so icky and disgusting sometimes.

Yes, I said "icky". No, we're not back in the 2nd grade. And no, I never said I was an accomplished writer.

Anyway, that's neither here nor there. I don't know why I relented to DH buying this creepy little plant (which, by the way, he finds fascinating and all kinds of awesome, and has named "Rambo"). It's not like the damn thing has solved the problem with all the flies we're plagued with this hot summer. I mean, it's tiny, and DH is doing all the work for it! So at this current moment, it has no purpose, other than giving me the willies.

BUT, it is Ramadan, I remind myself. *sigh* And one needs to practice greater patience and tolerance this month. So the friggin' plant stays. For now.Speaking of Ramadan, something rather odd is happening this time around. Dinner and breakfast seem to be blending into one meal. Think about it; by the time sunset rolls around, it's nearly 9pm these days, and that's when we break our fast i.e. iftar. Then a few hours later we wake up and eat a heavy breakfast at sunrise, i.e. sehri, to keep us going for the rest of the day. Hence, it feels like we're having blinner all month long! So it makes sense that I share a "blinner" recipe with you, which honestly, is not Ramadan-specific. It's too good to not eat regularly during the rest of the year. I've grown up with this Hyderabadi specialty called Tala Hua Gosht. Quite a mouthful, huh? Let me break it down for you. It's crispy, spicy, shredded ... meat. The simplest thing to cook, because you really can't mess it up. And these days I add crispy fried potatoes to it, which just makes it divine. A childhood favorite of mine that's become even better over the years.
One of the major flavor components is coriander. In both its forms - seeds and leaves. These pretty, darling coriander seeds (found in most grocery stores now, in the spices section) are dry roasted in a pan for 5 mins, then ground up to make a fragrant powder. Before I get ahead of myself, let me just give you the darn recipe, and you'll see how it all works.

Tala Hua Gosht / Crispy Meat 'n Potatoes (inspired by me Mommy, and also Mona from Zaiqa)
Serves 4

Click here for printable recipe

Ingredients:
1 lb boneless veal
3 smallish potatoes, peeled and diced
Canola oil
Salt
1.5 tbsp ginger+garlic paste
1/2 tsp turmeric, divided
1 tsp red chili powder
3/4 tsp roasted coriander powder
Pinch of black pepper powder
2 tbsp lemon juice (optional but highly recommended!)
Cilantro/Coriander leaves, chopped
2 small green chilies, chopped for garnish

Method:
1. Boil the meat with 3-4 cups of water, along with 1 tsp of salt and 1/4 tsp turmeric, till completely tender. Take the meat out and shred it with your fingers. Keep aside. Save about a 1/4 cup of the boiling liquid too.

2. In a large skillet, heat up 2 tbsp of oil and shallow-fry the potatoes till golden-brown and crispy. Remove them from the pan using a slotted spoon and keep aside.
3. In the same pan, add another 1 tbsp of oil and saute the ginger-garlic paste for a few seconds. Then plunk the shredded meat mixture right in, along with the saved cooking liquid, as well as the rest of the turmeric, red chili powder, roasted coriander powder, black pepper and another 1/2 tsp of salt (or more to taste).

4. Turn the heat up high and keep stirring the mixture till the liquid evaporates and the meat starts to brown at the edges and get crispy.

See the delectable crispiness happening? Brown food is good food!

5. Add the potatoes back in, as well as a handful of chopped cilantro/coriander leaves. Mix well, then turn off the heat. Stir in the lemon juice and serve, garnished with more chopped cilantro and green chilies.

Verdict: This. Is. So. Good. I. Can't. STAND IT! Seriously, what's not to love here dear readers? You have your regular meat and potatoes raised up to some serious mega-tasty and spicy heights. J'adore! Pair this with your favorite daal - one of my favorites is this one - and hot chapatis or parathas, and you've got yourself a winning combination that will win anyone's heart. It's a perfect meal to have as blinner during Ramadan.
I'll be submitting this to Lubna's "Joy from Fasting to Feasting" event on her blog Kitchen Flavors, as well as Mona's "Hyderabadi Ramadan Food Festival" event on Zaiqa.

That Fasting Time Of Year Again

noreply@blogger.com (Muneeba) — Sun, 15 Aug 2010 16:13:00 +0000

And sooooo it begins.

Sounds ominous, eh? Well, it's not; I've just always wanted to start a blog post that way!

Fact is, Ramadan is here again. Last year I was pregnant, so couldn't fast. This year I feel closer to my fellow Muslims around the world who are fasting, and am enjoying the spiritual experience thoroughly. Erm, of course I do have the added benefit of not working and staying at home. But then again, it's not like I can sleep through it - baby B won't stand for that! This Ramadan is the toughest one yet (in my lifetime anyway) because the days are the longest so far. When this holy month comes around in December, it's almost easy to not eat or drink, because sunset is around 4pm! But these days, when dawn to dusk have 15-16 hours in between them - well, let's just say that it takes a special kind of willpower to keep you going.

Well, God never said it was going to be easy. It's supposed to test your spiritual mettle, so to speak. Let me tell you though, it helps to have a sense of humor to get you through that noon-3pm time slot, when all you can think about is devouring the contents of your refrigerator! I personally like to torture myself by watching the Food Network, or browsing through my favorite food blogs - that masochistic streak comes out to play from time to time.

There isn't much I'm doing this year in terms of iftar - i.e. the sunset meal. Since it's already past my dinner time when the sun goes down, these days DH and I just break our fast with dates, the ubiquitous fruit chaat, some cooling beverage, then it's straight to dinner. So let me tell you about this beautiful Blackberry Herb Spritzer that you can try for your iftar or just because it's the last few weeks of summer.
I'll be sending this recipe to Lubna of Kitchen Flavors for her annual "Joy from Fasting to Feasting" event, which is now in its third season. It was a fabulous source of inspiration last year, and I can't wait to see what other people contribute this time.

Blackberry Herb Spritzer

Click here for printable recipe

Ingredients:
1 or 2 pints of fresh blackberries
1 cup sugar
1 cup water
Club soda
3-4 leaves fresh basil
Few sprigs of lemon thyme

Method:
1. Put the blackberries in your blender and puree them till smooth. Then strain that unbelievably gorgeous indigo-violet mixture through a sieve to get rid of as many seeds as you can. Set aside.

2. Combine the sugar and water with the herbs and bring to a boil till the sugar dissolves. Then turn off the heat and let the mixture steep so that the herb flavor is intensified. The smell is amazing! Let this cool completely.
3. To assemble, put a 1/4 cup of the blackberry puree in a glass, followed by 1/4 cup of the herb syrup. Top it off with 1/2-3/4 cup of club soda and lots of ice. Sip and savor!

Verdict: This is such a revelation for me. Using my own, homegrown fresh herbs for this drink made all the difference. You can use all kinds of fresh herbs to flavor the sugar syrup - like mint, or rosemary, or regular thyme. You could also add in some lemon/lime juice. I loved the combo of fresh basil and lemon-thyme. Don't use too much basil though, because it is pretty strong. And I'm nuts about the color of this drink. Looks like pinot grigio, almost, but deeper. It's a great beverage for these hot, sticky Ramadan nights.

I Heart Farmers' Markets

noreply@blogger.com (Muneeba) — Mon, 09 Aug 2010 02:48:00 +0000

Just 15 mins away from where I live, and what a find! Fulton Street Farmers Market in Grand Rapids is perfect. So good that I think I got carried away the first time I went there this weekend. Now I have mounds of the most beautiful fresh veggies and fruits at home, and I'm feeling overwhelmed. What to do what to doooooooooo?! There are a million recipes out there, but the pressure of finding the right ones is pretty intense.

I also went a little crazy when I saw the variety of fresh herbs they were selling. I've dreamed of growing my own herbs, so I finally took the plunge, and bought not one potted herb - but four! I'm now the proud and nervous parent of a lovely rosemary plant, a stunning golden sage plant, a fragrant basil plant, and a rather bedraggled lemon-thyme plant. Wish me luck, dear readers. I'm no gardener, after all. And the basil is already wilting. DH took on the project of re-planting them in our ceramic pots. All I did was provide the Miracle-Gro and the fervent prayers! My expectations are very low on them surviving, let alone flourishing. But I'll keep giving them love, and update you on their condition.

*sigh* Didn't everything look just beeeeeeeeeautiful?! I want to go there again. I will go there again. And again. I live here now! (I just realized that)

I already put some of the veggies to good use. The earthy beets were the main ingredient in my eye-popping Beetroot Raita, which pairs splendidly with my simple Vegetable Pulao (recipe in next post).

Beetroot Raita

Click here for printable recipe

Ingredients:
1 medium beetroot
1.5 cups plain yogurt
2 tbsp (or more) coriander chutney (recipe below)
Salt and pepper to taste

Method:
1. Cut the green tops off the beetroot and put it in a small saucepan. Cover it with water and boil till tender (your knife should be able to slip in and out of it like butter). Let it cool, then peel away the skin and dice it up.
2. Now mix the diced beetroot well with the yogurt, coriander chutney, and salt and pepper. Cover and let it chill in the refrigerator. The color deepens the longer it sits. Serve with your favorite rice dish.

Fresh Coriander Chutney

Click here for printable recipe

Ingredients:
1 bunch fresh cilantro/coriander leaves
2 tbsp grated coconut
4 whole green chillies
1 large garlic clove
Pinch of salt
Pinch of pepper
Juice of 1 lime

Method: Whiz everything together in your food processor. Freezes well. Or refrigerate for a few days in an airtight container.

Verdict: I think this is a good way to get your kids to eat beets. The earthy flavor is not as pronounced as it would be if the yogurt and chutney weren't mixed in. And it's fun to eat something so glaringly PINK! I've had it with all kinds of biryanis and pulaos, and have found that the beetroot raita is a perfect complement to all of them.

Blame The Fresh Fig Ice-Cream

noreply@blogger.com (Muneeba) — Tue, 03 Aug 2010 16:25:00 +0000

I bought sexy shoes yesterday. Sky high heels. And then I wore them to go grocery shopping. It. Felt. GREAT!

Oh, no need to fret about my little tootsies. The shoes were actually deceptively comfortable. The important thing was that these were the first shoes I bought since getting pregnant last year that were not flats. I do love my collection of chic flats and summer sandals. But these zebra-printed, pointy-heeled creations were just what the doctor ordered for this harried mom-of-a-six-month-old. If I could, I'd sleep in them. But I don't trust my sense of balance during those 3am scampers over to B's crib.

My parents might cringe every time I use the word "sexy", so listen up Dad - just skip to the end, for your own good, ok? Yes. Now, please. Thank you.

There's nothing wrong with feeling sexy, at any age. It's really about being happy about the way you look and feel. So that when you look in the mirror, you don't say "man, I wish I could look like Ms. Celebrity So-and-So", but rather you look yourself up and down, and say "not bad at all, if I do say so myself". And if your husband/boyfriend happens to be walking by and does a double-take with that "hot damn!" expression on his face, even better.

And no, I don't believe that spending time on your looks is frivolous. Everything in moderation, of course. But I can assure you, feeling sexy is very important for your confidence and self-esteem. Especially for new moms, who spend most of their days in pajamas or sweats, usually stained with baby's spit-up and who-knows-what-else! (I know what else, and it ain't pretty). So go on ladies, break out those sexy shoes the next time you're doing a mundane task, like grocery-shopping, or going to the bank, or to the gas station. It'll keep you smiling for the rest of the day.

Can I tell you what else is sexy?

These fresh figs. Go on, look again. Remind you of anything? Anatomically speaking. You know what I'm talking about, don't you?! Don't be coy, yes you do!

It's hot and humid outside, and I didn't feel like baking (although the idea of a fig tart sounds divine), so I turned my stash of ripe figs into luscious ice-cream. Easy. Delicious. Sexy. It's a win-win scenario.

Fresh Fig Ice-Cream (inspired by David Lebovitz's The Perfect Scoop and the Tastespotting blog)

Click here for printable recipe

Ingredients:
1 lb fresh figs
1/2 cup water
1/2 lemon
1/2-2/3 cup sugar (depends on your taste)
1.5 cups heavy cream
1/2 tsp freshly squeezed lemon juice

Method:
1. Remove the hard stems from the figs and cut them into quarters.

2. Put the figs in a pan with the water, and zest the lemon directly into the pan. Cover and cook on medium heat for 8-10 mins till the figs are tender.

3. Remove the lid, add the sugar and continue to cook till the mixture reaches a jam-like consistency.
4. Turn off the heat and let this cool for 20 mins. Stir in the cream and lemon juice, then refrigerate this for a few hours.

5. Then put it into your ice-cream maker and follow the instructions. Instant lusciousness!

Verdict: Rich and figgy. The flavor of this ice-cream depends wholly on the quality of the figs. So make sure the ones you use are ripe and scrumptious. I think I could have done better in this area, but hey, you live and learn. I did think the texture of this ice-cream was surprisingly lovely. Creamy, smoooooooooooth, but dotted with those crunchy seeds - nummy! I think I'm going to go have some right now. And if DH behaves, I might feed him some myself. Oh yeaaaah.

*shaking head* - gawd, I can be so lame sometimes ...

Anyhoo, dear readers, let me end on a better note. As you know, I've only just moved to Grand Rapids, Michigan, so am spending my days exploring my new neighborhood. A priceless find has been Meijer Sculpture Gardens. Holy wow. It's so beauuuuuuuuuutiful! A real gem. And these days they're featuring the glass work of Chihuly scattered throughout the grounds. Here's one of his pieces on display.

You likey? I'll share more in my next post.

Starting Fresh In Michigan With Daal!

noreply@blogger.com (Muneeba) — Fri, 30 Jul 2010 14:16:00 +0000

That's right. I'm very much alive and kicking. It only seemed that I had dropped off the face of this planet for about a month or so. In actuality though, I was involved in so many different things at the same time, that I found myself sacrificing precious "me" time. So that meant a temporary adios to blogging.

*sigh* Where to begin? With the move, I suppose. That's where we left off, you and I, dear readers. You knew that I was preparing to bid farewell to my beloved Yale and Connecticut, and follow DH into the unknown once more. Erm, I only wish the unknown were a more exotic destination like Paris or Madrid, and the not the exact opposite that is Grand Rapids, Michigan!

Hang on hang on, I'm not going to stomp on Michigan - I hardly know thee, O state of a thousand lakes! I've barely settled in. The furniture is in its place, but so much more needs to be done. I've already discovered some beautiful parks and enjoyed some spectacular local food, but I have yet to visit a farmers' market here. And shop! I need to get comfortable with the shopping before I can call a place my town.

Granted it looks like I had a month to get my act together, but that's not the real story folks. Barely 10 days after moving into our new apartment, I packed up myself and Baby B and went off to stay with my parents for 2 weeks in Toronto, Canada. Relax, I did not have a fight with DH. This trip was planned months in advance, because I had two weddings to attend in Canada, plus wanted to introduce Baby B to his extended family there. Unfortunately this meant that DH was left to do all the unpacking, poor soul. Then when it was time for me to come back, I found out that my in-laws were going to be with us for a week. Knowing my somewhat paranoid personality, I'm sure you can imagine how uncomfortable I was having guests when my new apartment was still unfinished. And not a speck of food in the fridge. Urgh. I'm developing a twitch just thinking about it again! *deep breath* But it all worked out - my in-laws were good sports about sleeping on air mattresses in a barely furnished apartment, and I managed to put a few good meals on the table as soon as I got back from Toronto. And of course, Baby B sprinkled his fairy dust on everyone and kept them entertained.
But between my crazy schedule when I was in Toronto, and my crazy schedule as soon as I got back, I'm only barely hanging on to my sanity by the tips of my fingernails. It almost feels alien having this apartment to myself now that everyone's left. Baby B is finally taking a nap, and I'm teaching myself how it feels to have some "me" time again. It's tougher than it looks! Part of me wants to rush around completing my house chores, like the laundry, and vacuuming (did I tell you we have carpet in this new apartment? Blech. I miss hardwood floors.), and cooking, and taking a shower. But that can all wait ...

Because I want to once again feel the pleasure of typing. There's something so innately satisfying about the act of punching away with the tips of your fingers, and watching your thoughts appear on the screen in front of you. The stories in my head just want to spill out, and go on and on, but like Cinderella, I too have to edit my fun so that it's all done by the time the clock strikes "Bashaar's awake!".
Urad / Maash ki Daal (White Lentils Curry) - inspired by Mona's recipe on her fabulous blog Zaiqa.
Serves 4-6

Click here for printable recipe

Ingredients:
1 cup Urad/Maash daal (split husked black lentils, which are white)
1.5 cups water
1/4 cup canola oil
1 onion, sliced
1/2 tsp ginger, grated
1 tsp salt
3-4 small green chilies, sliced
Cilantro, chopped

Method:
1. Wash and soak the daal in cool water for about 20 mins.

2. Drain the daal and put it in a saucepan. Pour in the water, ginger and salt. Boil the daal until soft, but NOT mushy. I evaporate all the water, and make sure the lentils retain their shape. Do not add water towards the end, because that turns the whole thing globby and unappetizing.

3. Pour oil in a separate frying pan and saute the onions till well-caramelized. In the last 30 secs, also add in the sliced green chilies. Then turn off the heat and scoop the onions and green chilies directly into the daal. Pour in almost all the hot oil too. Let it soak into the daal for a few minutes, then stir everything together gently. Mix in the cilantro, then you're done!
Verdict: Oh gosh, this is currently my favorite daal recipe. I can seriously eat a bowl of this, just with a spoon. Of course, if you want to be traditional, then get yourself some piping hot chapatis to enjoy with it. It's a great accompaniment to almost any meaty Indian/Pakistani dish. I hate calling it a side-dish, because to me it will always be the star of the show.
I posted this recipe because of it's ease and comfort factor. Something I appreciate more and more these days, especially with Baby B in my life. I'm almost thinking about having a separate "mommy" blog, where I can vent about everything he puts me through in a single day! Perhaps I will. Perhaps I should just get off this laptop and go do the laundry.

*thinking about it*

Pfffffffffffffttttt. Naaaaaaaaaaaahhh ... I'd rather sit right here and visit all of your blogs, dear readers! Give me a few days to catch up with all of you, and then it will (hopefully) be like I never left.

DG's Florida Pie

noreply@blogger.com (Muneeba) — Tue, 22 Jun 2010 13:07:00 +0000

One of these days I'm going to find me a babysitter, and finally enroll in some proper photography classes. Until then, please bear with my sub-standard foodie shots. Now listen, I'm not saying this to get pity compliments from you, dear readers (although, a compliment is a compliment, and I'll take it anyway!), but this little outburst just stems from frustration.

You see, here I made this gorgeous, unctuous, velvety smooth, and downright delicious pie - DG's Florida Pie no less! - and no picture I was taking seemed to do it justice. I tried every angle. All kinds of backgrounds. Put it in front of every window in the house. Of course, as my luck would have it, it was really cloudy that day. And not one of the several dozen photos I took that day was able to capture how good this pie really is.

So you'll just have to take my word for it. There isn't an ounce of chocolate or caramel in the whole darn thing, but it will still make your eyes roll over in your head with bliss.
Florida Pie (page 340, Baking: From My Home To Yours by Dorie Greenspan - the baking goddess)
Serves 8

Click here for printable recipe

Ingredients:
1 9-inch graham cracker crust, fully baked and cooled (next time I'll get the store-bought stuff; lot easier and lot less messier!)
1 2/3 cups heavy cream
1 1/2 cups shredded sweetened coconut
4 large eggs, separated
1 14oz can sweetened condensed milk
1/2 cup fresh key lime or regular lime juice
1/4 cup sugar

Method:
1. Here's what I did. Got the juice ready by squeezing a whole bunch of those tiny key limes. Ouch - my hands still hurt thinking about that! Next time, I'm just going for regular limes.

2. Next I prepared the coconut cream, which is one of the layers in this heavenly pie. Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring constantly. Continue to cook and stir till the mixture thickens a bit and reduces almost by half. Set it aside.

This is essential to the pie. And it's wicked-good. Daddy, you love coconut - I'll be making this for you when you come to visit!

3. Then I made the graham cracker crust from scratch, and I have to say, I wasn't too happy with it. It was much too crumbly for my liking. I think I should have baked it a bit longer. My suggestion is that you all get the store-bought crust, but if you want to make it: Take 1 3/4 cups graham cracker crumbs, 3 tbsp sugar, a pinch of salt and 4 tbsp unsalted butter, melted ... and mix them all together. Then press it into your pie dish and bake for 10-12 mins. Cool completely.

4. To make the lime filling: beat egg yolks on high speed until thick and pale. Reduce the speed to low and beat in the condensed milk. Still on low, add half the lime juice. When it is incorporated, add the remaining juice and mix till well blended.
5. Preheat the oven to 350 F.

6. Spread the coconut cream over the bottom of the graham cracker crust. Pour over the lime filling. Bake for 12 mins. Cool for 15 mins. Then freeze the pie for at least 1 hour.

7. Let's get to the meringue topping. Preheat your broiler. Or get out your snazzy kitchen torch. Put the 4 egg whites and the sugar in a medium saucepan and heat over medium-low heat, until whites are hot to the touch. Transfer to a stand mixer and beat the whites at high speed until they reach room temp and hold stiff peaks. Fold remaining 1/2 cup coconut into the meringue. Spread the meringue over the top of the pie. Now broil it or torch it till golden-brown. Return pie to the freezer for another 30 mins before serving.

Verdict: I wasn't expecting to like, nay love, this pie as much as I did. It epitomizes summertime flavors, with the tart citrus and creamy coconut. Just stick your fork in it and picture yourself on a beach in sunny Florida, with your feet digging into the pristine white sand, and a buff lifeguard strutting his stuff in front of you .... mmmmmmmmmmmmmmmmmmm. Oh dear, DH just peeked over my shoulder. Excuse me, dear readers, I have some explaining to do. "Yoohoo, hubbs, would you like a piece of pie?!"

Penne in Gorgonzola Sauce

noreply@blogger.com (Muneeba) — Tue, 15 Jun 2010 12:35:00 +0000

I don't know if I've said this before, but I've given birth to a narcissistic, needy, manipulative ego-maniac. It's a good thing this pint-sized overlord comes in an adorable little package, and that I can't help but instinctively love him, because otherwise he and I would have to take it outside. Most likely he would win - after all, all he has to do is bat his ridiculously long lashes at me and I'm toast - but like I said, he's manipulative that way.

We waged a mini-war last night in our house. God love our neighbors for not running us out of the building with pitchforks. Here's how the drama enfolded.

For the last couple of nights, baby B (aka The Puny Protagonist) has decided that he will no longer be a good boy at night and sleep in his crib. Instead he will only sleep between Mama and Baba, and if we make any attempt to return him to his crib in the middle of the night, he will put on his "how could you do this to me?!" act, and cry constantly till we give in. Of course, it does not bother him in the least that because he is sleeping between us, Mama and Baba hardly get a wink of proper sleep. Because that would imply a smidgen of consideration on his part, which, him being a baby (pffft excuses!), he does not possess.

Anyhooooo, last night we decided that enough was enough, and we're going to implement a thing or two from watching all those episodes of SuperNanny. So after waking up countless number of times during the night to baby B's needy wails, we stuck to our guns, and kept putting him back to sleep in his own crib. Of course, he hated this strategy and let us (and the entire building, I'm sure) know this. But we're the parents dammit, and we finally won one! Around 4:30am, our baby B gave in and went into a deep sleep, while his parents slipped into unconsciousness from sheer exhaustion.

Hence, the scorecard so far is ...

Parents : 1
Baby B: 293

Well, now you know why I'm featuring a pasta dish in this post. After a night like that, only some serious carbs will help alleviate some of the trauma.

Something loaded with fresh basil. *Sniff sniff* - gawd, I love that smell ...

And maybe some creamy dreamy gorgonzola. *Sniff sniff* - urgh, ok, not the best smell, but the flavor is dynamite. And this stinky cheese is the secret ingredient that turns the tomato sauce on this pasta into the best tomato sauce EVER! Imho, of course. I'll explain why in a minute. But first, le recipe.

Penne with Gorgonzola Tomato Sauce (from one of my favorite food photography blogs, Framed - My Life One Picture At A Time)
Serves 5-6

Click here for printable recipe

Ingredients:
3 tbsp olive oil
1 onion, chopped
4 garlic cloves, chopped
1 14.5 oz can San Marzano plum tomatoes, drained, chopped
1/2 cup chopped fresh basil (or more if you like, and I like!)
1/2 cup (1 stick) butter, room temp (I used only half a stick)
6 oz Gorgonzola cheese
1 lb penne pasta
1 cup freshly grated Parmesan cheese

Method:
1. Heat oil in large skillet over medium heat. Add the onion and garlic, then saute for about 4-5 mins. Stir in the chopped tomatoes and basil. Cook until the mixture thickens, stirring, for about 10 mins.

2. Mash the softened butter and Gorgonzola together with a fork, until blended.

3. Cook pasta per the package instructions. Drain and set aside.

4. Whisk Gorgonzola mixture into the tomato sauce, and stir till it all melts. Add salt and pepper to taste. Then pour the pasta directly into the skillet and combine with the sauce. Sprinkle with parmesan and serve (yourself).

Verdict: There are so many reasons why I'm crazy about this recipe. First of all, it's quick and easy, which is very important when you have a baby who only takes short power naps during the day. Secondly, it has blue cheese in it - something I love, and was deprived of during my pregnancy. And finally, because it tastes like my favorite pasta dish that I used to have when I lived in NY. This little Italian place across the street used to serve it, and it was literally the only thing I would always order (for 4 years) from them. It just hit all the right notes for me, and became the best pasta sauce in my eyes - it spelled comfort and home for me somehow. I've never been able to duplicate that sauce, until the moment I tasted this recipe. Now I know I'll always have that little piece of authentic NY Italian with me wherever I go!

My fellow Canadian, The Sweet Kitchen, is hosting another wonderful round-up for Presto Pasta Nights - so I'll be sending this recipe to her right away!

On The Move Again

noreply@blogger.com (Muneeba) — Fri, 11 Jun 2010 12:43:00 +0000

Life has its bittersweet moments, eh folks? *dramatic sigh*

Wow. That was a bit of a downer sentiment. Not the ideal way I like to start my blog posts. Ok, let's try again ...

Life sure knows how to keep me on my toes! I've never been more exhausted from having so much summer fun! (that's better; a little fake, but I'll make it work)

Before you think I've gone off the deep end, let me explain dear readers. See, I'm moving. Again. Yup, just one year in our little Connecticut town, and it's time to pack up and move - to Michigan, this time! So the last couple of weeks have been all about meeting up with local friends and family for one last time before the big move. All this socializing has been wonderful - certainly the most action I've had in a while (DH is going to take that the wrong way). But I'm no celebrity, used to partying it up till the wee hours of the morning. I'm a new Mama, who is barely functioning on minimal sleep. So while it's been wonderful and fun, and I've thoroughly enjoyed getting dressed up and mingling with like-minded adults, I'm now officially knackered!

So please be patient with me, dear readers. I know I have a lot of catching up to do with your blogs - and I intend to do them justice when I do get to them - but please allow me to be a little more scatter-brained than usual for the next few weeks. The movers will be coming sooner than I'd like, and I haven't done a thing!

But let's stick with what I can do. I most certainly can tell you how much I loved working with key limes for the first time. And how adorable I think Pat and Gina Neely are on the Food Network. I got a big bag of these tart-sweet little darlings from my grocery store, and used them two different ways. Here's the recipe that was super easy to make, and perfect for bake sales and potlucks.

Key Lime Bars (recipe adapted from Pat and Gina Neely)
12-16 bars

Click here for printable recipe

For cookie crust:
1/2 cup unsalted butter, room temp
1/4 cup confectioners' sugar
1 cup all-purpose flour
pinch of salt

For lime filling:
2 large eggs, beaten
1 cup sugar
3 tbsp all-purpose flour
1/4 cup fresh key lime juice
1 tsp grated key lime zest
Confectioners' sugar for garnish

Method:
1. Preheat oven to 350 F. Spray bottom and sides of an 8" x 8" pan with non-stick spray.

2. For the crust: combine soft butter and sugar in an electric mixer till light and fluffy. Add the flour and salt, then mix another minute till well-combined. Transfer dough to the prepared pan, and pat out to an even thickness all over the bottom of the pan. Bake the crust for 15-20 mins till lightly golden. Remove from oven and cool on baking rack.

3. For the topping: whisk together the eggs and sugar in a mixing bowl. Add the flour and whisk until combined. Then whisk in the lime juice and zest.

4. Pour the lime topping over the cooled crust, then bake for an additional 20-25 mins, until the filling is set.
5. Allow bars to cool completely. Then cut into squares and dust generously with confectioners' sugar. Luxuriate in the fresh lime fragrance wafting through your house.

Verdict: I've always been curious about key limes. Turns out there isn't a huge taste difference between them and regular limes, at least to my novice palette. Yes, they are a wee bit sweeter, and a whole lot smaller - which just makes them that much harder to zest and juice! But I'm glad I gave in to my once-in-a-blue-moon citrus craving. Crisp on the top and bottom, and oozing in the center, these key lime bars were fresh, tart and puck(er)ing good! (oh har dee har har). I was a good girl this time, and gave most of them away to DH's colleagues, who thought they were "sublime" - their words, I swear!

Doing Good, Feeling Good

noreply@blogger.com (Muneeba) — Sun, 30 May 2010 04:25:00 +0000

I'm feeling rather proud of myself today, dear readers. Not only did I successfully cook a fish dish, I also turned it into a perfectly healthy meal. I almost gave in to the temptation to fry up the fish, but instead I seared and baked it. Good grief, my arteries are un-clogging as we speak! My skin is clearing up! I feel smarter and thinner already! It's almost like I'm cheating on myself - the part of myself that craves cheesy, carby, decadent goodness. Will I be able to keep this up? I'll let my evil weighing scale decide. Let's see if all this healthy, good-for-me food actually lives up to its promise.

Speaking of things that are good for you, folks, let me take you down to the Sony Club in Manhattan. What's going on there, you ask? Something grand. A spectacular gourmet celebration. All in the name of charity and making this world a better place. The T. J. Martell Foundation is having their 3rd Annual Gourmet Dinner on June 10th at 6:30pm. The foundation raises funds for leukemia, cancer and AIDS research. I'm helping out a friend and spreading the good word about this event.
Belgian master chef, Daniel Joly, is the owner and executive chef of Mirabelle at Beaver Creek in Colorado, and will be the foundation's guest chef for their gourmet dinner. Guests will also enjoy a performance by Grammy-winning singer-songwriter Rosanne Cash, as they enjoy the sunset from 35 stories above midtown NYC. Apart from the four-course seated dinner, there will also be live and silent auctions full of exotic travel experiences and autographed music memorabilia.

Now back to the menu. Dear readers, I'm salivating as I read it. I can't list all the items for you, but here's a teaser. Just the hors d'oeuvres are sublime enough to drive me insane. Oysters and caviar and lobster, oh my! Then begins the culinary onslaught of some amazing courses - first course features crusty langoustine; second course is a black truffle risotto ...

*swoons and falls off her chair*

... Wha?! What happened? I blacked out in a state of bliss. Seriously, the night would end on a high for me right there after the second course. But NO, the indulgence continues with a third course of grilled dover sole with citrus jam, and finally a roasted Colorado lamb with pomme bouchon and fava beans casserole. Of course, there is dessert too. A symphony (how appropriate) of apple - caramelized apple tartelette, milk mousse and lemongrass apple jelly, diced apples and apple sorbet. To buy the $350 per person tickets for this event, you can contact Kate Fitzpatrick, Communications Manager for the T. J. Martell Foundation, at 212-833-5444.

After that extravaganza, my little feat with this fish seems minuscule. But this simple dish packs a lot of flavor, and I'm just happy that I didn't burn it to a crisp or leave it raw in the center!

Citrus Glazed Trout (inspired by Kerstin's recipe, of Cake, Batter and Bowl)
Serves 2

Click here for printable recipe

Ingredients:
1 lb steelhead trout, cut into 4 fillets (but you can probably use any firm-flesh fish)
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup soy sauce (I used less, because I'm not a huge fan)
1/2 tsp ground ginger
1 tbsp honey
2 garlic cloves, minced
2 tbsp canola oil, for searing

Method:
1. Whisk together all the above ingredients, except for the oil, and marinate the fish in it for about 30 mins in the fridge.
2. Preheat the oven to 350 F.

3. Heat up the oil in a large skillet. Sear your trout fillets on both sides. Then place the fillets on a baking sheet and put in the oven for 10-12 mins.

4. Meanwhile, add the marinade to the skillet in which the fish was seared. Bring to a boil and reduce to desired consistency. Brush the fillets with this sauce when they come out of the oven. Serve with your choice of veggies on the side; I liked combining it with Ree's Green Beans and some creamy parmesan mashed potatoes.
Verdict: Although I was jumping up and down because the fish was perfectly cooked and tasted good, it's not like I'll ever swoon over a dish like this. This is health food after all. And I'm still me. So while I'm happy to be giving my jelly belly and thunder thighs a break once in a while with dishes like this, I won't be begging for seconds and thirds. You'll be happy to know though, that DH loves fish, and after having this, insisted that I make this at least once a month. Huh. Whaddaya know. The man never ceases to surprise me.

Boston and Ree's Cajun Chicken Pasta

noreply@blogger.com (Muneeba) — Mon, 24 May 2010 12:40:00 +0000

My previous post asked you, dear readers, to guess where DH and I went for our first experimental vacation with baby B.

*Ding ding ding*!!! For those of you who guessed "Boston" you win the prize - i.e. bragging rights about how smart and well-traveled you are! As for the rest of you, today you're going to learn a wee bit of trivia. Boston happens to be the birthplace of America's independence, so it's got a lot for all you history buffs to enjoy. It also has Hahvahd (Harvard University) and MIT within spitting distance of each other, so my geeky academic type buddies can get their freak on. Finally, I love the food there, no matter what the internet reviews say, so fellow foodies can look forward to some big-time dear-God-this-is-good moments.

For instance, I'm very excited to share such a moment with you right now ...

See this? For many of you, this looks like something your cat would eat. WRONG! This is a divine, sublime, crave-worthy pasta dish that rocked my world. It's handmade squid-ink pasta simply cooked with ground-up grilled calamari and drizzled with olive oil. And I'm going to cry because I want it now, and there's no way for me to drive up to Boston again to get it! That pasta was perfectly al dente - chewy and earthy and perfectly seasoned. Every bite was a revelation. If you go to Boston, go to this Sicilian seafood place called The Daily Catch (their new location on the pier is fantastic) and order the Black Pasta Aglio Olio. They also happen to serve some other superb seafood, and the atmosphere is lovely, as is the service. But screw all that, I'd go back for that pasta even if it was served by dirty little gremlins!

In the meantime, I can only drown my sorrows in another pasta dish. This one I can make at home, and enjoy sharing with DH. I've noticed that Ree and I share the same taste in pasta, and so I've got another winner from her repertoire. Can't wait to share this with other P-Dub fans on the next Foodie Fans of The Pioneer Woman round-up.

Ree's Cajun Chicken Pasta (find her original take here)
Serves 4-6

Click here for printable recipe

Ingredients:
1 lb skinless, boneless chicken breast, cut into bite-sized pieces
1 lb fettuccine pasta
3+ tsp Cajun Spice seasoning (I just kept adding and tasting as I went along)
2 tbsp olive oil
2 tbsp butter
1 green capsicum, sliced
1 red capsicum, sliced
1 red onion, sliced
3 tsp minced garlic
4 small tomatoes, diced
2.5 cups chicken broth
1/2 cup heavy cream
1 tsp cayenne pepper / chili powder
Freshly ground black pepper
Salt
Chopped parsley or cilantro for garnish

Method:

1. Sprinkle 2 tsp of the cajun spice mix over the chicken pieces, then toss to coat. Heat 1 tbsp of butter and 1 tbsp of the oil in a pan and brown the chicken over high heat. Remove from the pan and set aside.

2. Add the remaining oil and butter into the same pan, then saute the peppers, onion and garlic with more cajun seasoning, along with some salt. Do this over high heat because you want the veggies to really caramelize and start to get dark (flavor!). 3. Add tomatoes and cook for an additional 30 secs. Pour in the chicken stock now, scraping the bottom of the pan to get all the sticky bits incorporated into the sauce. Cook for 5-10 mins.

4. Reduce heat to medium-low and pour in the cream. Keep whisking the saucing, and sprinkling in the spices per your taste. A dash more salt, lots of black pepper, and some chili powder too. 5. Add the chicken back, and continue to stir the sauce until the whole thing reaches a consistency you like - I just wait for the sauce to be able to coat the back of my wooden spoon.

6. Cook your pasta per the instructions on the box. Drain it and add it directly into the pan with the sauce. Turn off the heat, then toss the pasta, coating it completely with that awesome sauce. Garnish with fresh parsley/cilantro and serve.

Verdict: Guess what? No cheese needed with this pasta! You're surprised because usually all my pasta dishes are smothered in cheesy goodness - and there's nothing wrong with that! But this time, I've got a dish that's a crowd-pleaser as well as a me-pleaser. Lots of vegetables and lean protein made oh-so-delectable thanks to a zingy sauce and gorgeous pasta. This pasta comes DH-approved, so you know I'm going to be making this again and again. And again. My Nintendo Wii Fit virtual instructor is not going to like seeing that spike in my BMI again. But you can't stop love, and I love this.I think I'm also going to submit this carby work of art to the next round-up of Presto Pasta Nights, hosted by the lovely Ruth of Once Upon A Feast.

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Boston and Ree's Cajun Chicken Pasta

I Heart Farmers' Markets