Archive for September 2009
Ismail Merchant’s Passionate Meals: The New Indian Cuisine for Fearless Cooks and Adventurous Eaters. Includes recipes to please all tastes – fish, shellfish, chicken, lamb, beef, rice, lentils, vegetables, desserts…
- A great introductory cookbook – authentic and sophisticated tastes with a handful of ingredients – for anyone who want to cook Indian
- Each dish is presented with serving suggestions; Sample menus at the end for entertaining
- The cookbook was clearly written with US audience in mind, so the measures are US friendly and the ingredients are not hard to source
I decided to give oatmeal a try after watching Alton Brown.
Before steel cut oatmeal became part of my daily diet, I had unsuccessfully tried several instant oatmeal versions. The steel cut variety is actually tasty. The grains are bigger resulting in chewier texture and the flavor is distinctly nuttier. Here is my dessert like version that is tastier than AB’s.
Using the seed:
Dry the seeds from your healthiest plants and store for next garden patch. Jose Andres uses the tomato seed “fillets” as tomato caviar in a colorful salad.
Using the skin:
I usually roast large batches of tomatoes – 10-12 large tomatoes, cut in half, bake at 450 for 20 minutes, cool, take the skin off and puree/chop the tomatoes for sauces. For the longest time, my best solution for the peeled skin was a compost pile. But couple of years ago I found this tip in a booklet that makes use of the skin. I tried it out, and it works wonderfully well. So here is the recipe for tomato skin powder –
- Spread the skin evenly on a baking sheet.
- Dry the skin in oven at 200F for 2-3 hours (until completely dry). The skin should be in a single layer for even drying.
- Crumble it using a spice grinder and store.
The color is paprika red and the flavor is that of intensely roasted tomatoes. Sprinkle it on omelette, cheese and other savory items of your choice.
I can’t beat my local Farmer’s market in quality of heirloom tomatoes but in Bay Area, where green tomatoes are non-existent in the marketplace, growing your own tomato plant has this added bonus.
Wait to for the tomatoes to achieve their full size. Pick when still green and very firm.
In Indian cooking, green tomatoes are used like ripe ones – only difference is in color of the curry and tartness. Here are couple of multi-purpose (and cross-cultural) fat free recipes using green tomatoes.