Naan Therapy

Or should it be 'paratha' therapy …

French Laundry, a dozen years ago

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French Laundry celebrates twenty years this year. While sifting through some documents, I found a copy of Chef’s Tasting Menu from our Anniversary celebration in 2002.

“Oysters and Pearls”: “Sabayon” of Pearl Tapioca with Malpeque Oysters & Osetra Caviar

“Terrine” of Moulard Duck “Foie Gras” with Perigord Truffles, Truffle Salad and Toasted “Brioche”

Seared Yellowfin Tuna “Niçoise”, Sweet Bell Peppers, Niçoise Oliver “Tapenade” and “Oeuf de Caille Poche'”

Sweet Butter Poached Maine Lobster with Black Shiitake mushrooms, Pan roasted Bone Marrow and Sauce “Bordelaise”

“Un Paquet Des Rillettes De Lapin” with “Petit Pois A La Francaise”

Whole Roasted Scottish Red Leg Partridge with Savoy Cabbage, Caramelized Salsify and Wild Huckleberries

“Soumaintrain” with Wildflower Honey Roasted Granny Smith Apples and Apple “Gastrique”

Ruby Red Grapefruit Sorbet with Grapefruit “marmelade”

“Délice au Chocolat” with Coffee “Anglaise” and Chocolate “Dentelle”

Mignardise (aka Petit Fours)

And a dozen years later, I still remember the taste of rabbit in pea sauce. I also visually recall the spectacular looking truffle salad – bits of truffle embedded in a wispy cloud of micro greens.

Written by Som

August 9, 2014 at 7:52 pm

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Stretching the pot roast

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Pot roast by Chef Alex Reccio

The pot roast sounded so delicious that we got two orders. It came with mashed potatoes which I swapped out for a farro salad.

The mashed potatoes ended up as potato tikki (aka cutlets) the next morning. And there ware at least four servings of tender beef. I converted the left over beef into ragu the next dinner and paired it with pasta. A little sprinkling of parmigiano reggiano and parsley and – the beef was even more delicious the next day.

Tender juicy beef with unctuous sauce. A single serving came with nearly twice the amount beef.

I had some cooked farro left over from an earlier meal which I converted into salad. The roasted vegetables came with the meal.

Written by Som

August 9, 2014 at 7:30 am

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Munch, munch, munchery munch

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Chicken marsala by Chef Matthew Urban

Perfectly cooked chicken and carrots, mashed potatoes and mushroom marsala.

Rock Cod by Chef Raymond Reyes.

Perfectly cooked cod on a bed of salad greens with tapenade.

Stuffed peppers by Chef Allison Jones

Quinoa salad and feta cheese stuffing, the pepper was a little too crunchy – could have done with more cooking. Fresh mediterranean flavors.

Roasted chicken by Chef Timothy Slifer

Skin on chicken thighs, Freekeh (young green wheat) salad and spinach.

Peppered tuna by Chef Scott Newman

Peppered tuna, mushroom and bok choy, with a fantastic broth – fine dining at home.

Spicy beef by Chef Raymond Reyes

Very flavorful beef, roasted Shishito peppers, lightly cooked red peppers, zucchini and asparagus served on abed of rice.

Written by Som

August 9, 2014 at 7:13 am

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Couple of little tarts

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Filled with home made apple jam and topped with crunchy almond slivers. Cream cheese crust . Cook says that it made the dough much easier to roll. Did not impact texture or flakiness.

Top with dry figs cooked in ruby port.

Written by Som

August 9, 2014 at 6:49 am

Posted in Cuisine, Dessert, Europe

First four meals from Munchery

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Perhaps the time is coming that I can get through the day in my jammies accompanied by laptop. I can work from home, get Google express to deliver the non-perishable stuff and now, get Munchery to deliver fresh food.

I recently ordered 8 items from Google express from 5 different stores. Crazy, right? Munchery is reverse of that. You can go to them for fresh food – different chefs, different cuisines, changing menu, local produce, all in one place. You can warm straight out of packaging and eat off it. This has to be the best thing that happened to frequent travelers and pajama lovers. They even donate a meal for every meal you buy. So here is what we tried for two nights, four different chefs, four different dishes. All meals were fresh tasting as promised, well balanced in flavors and ingredients, and reasonable portions.

Vera Cruz Style Rock Cod from Chef Scott Newman, Alum of Robicon and Coyote Cafe

Pan seared cod with basmati rice, light tomato based sauce with fresh vegetables like corn and red pepper. The sauce was very fresh tasting with excellent balance of flavors.

Sweet and Spicy Pollo (Chicken) Cubano by Chef Fletcher Starkey, Alum of Metro@Google

Chicken with rice and beans. I added some chopped persian cucumbers to the accompanying salad leaves. also added the plantain chips. Althugh chicken was cooked to perfection, the sauce for the chicken was tad too sweet.

Salmon with Sala Prezzemolo by Chefs Hayashida & Honda, Alum of Blowfish and Skool

Perfectly pan fried fish, spinach and a bean salad. Green sauce is prezzomolo, presumably parsely pesto with anchovies. This plate was excellent balance of flavors.

Tamarind-Chile Rainbow Trout by Chef Raymond Reyes, Alum of Gather, Michael Mina and Blowfish

Deboned trout, rice with vegetables and smoky chinese greens. Again an excellent dish with great balance of flavors.

Written by Som

June 13, 2014 at 7:07 am

Posted in Cuisine, World

Socca, Indian style

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We found some flowering coriander (aka cilantro) at the farmer’s market today. Normally this is cilantro past its prime but why not!

Harvest some of the flowers and young coriander seeds to make about a tbsp each.

Start with a cup of garbanzo flour, add 2 Tbsp olive oil, 1 tsp salt, 1/2 tsp crushed red pepper, 1 Tbsp of raw coriander seeds, 1/2 tsp onion (aka nigella) seeds and sufficient water to make this into a crepe batter consistency. You can substitute nigella with mustard seeds.

On a hot iron pan, add a tsp of oil. Ladle about 4 Tbsp of garbanzo bean batter and spread into a thin crepe. Cover and cook until the bottom surface is cooked, takes about a minute or so.

Flip and cook the other side. Keep in a covered container until all crepes are cooked. Don’t overcook or they can become dry. The steam from the crepes should keep them moist.

Serve with an indian style omelette – use the harvested coriander flowers, a finely diced thai green chili and finely diced fresh onions.

Written by Som

May 18, 2014 at 7:26 pm

Gluten free puri-aloo

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Buckwheat puri with aloo and yogurt raita

This dish is a different spin on peethi-ki-puri but is equally delicious and completely gluten free.

To make buckwheat puri, combine 1 cup of buckwhat flour with 1 tsp salt and 1 Tbsp mango powder. Add enough water and knead lightly until dough forms. Buckwheat doesn’t have gluten, so the dough will not have much elasticity. Divide into 10-12 dough balls, roll them flat gently with a little rice or buckwheat flour and deep fry one at a time in 350 degree oil.

Enjoy with your favorite potato (aloo) curry and salted yogurt or raita. And follow it up with a nice long hike to work off all those delicious carbs. Here are some photos from top of windy hill summit this weekend.

Skyline Blvd, facing south-west ward and looking down.

Looking east, you can see the salt ponds and Bay.

Looking north-west.

Facing south-west.

Written by Som

May 18, 2014 at 7:08 pm

Posted in Cuisine, South Asia

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