Archive for October 2009
It is the brandy syrup saturating the cake that does the trick! The cake tastes way better than it looks – very plummy and full of molten chocolate. And the addition of liqueur, in our case Calvados, makes its aroma richer and the taste more voluptuous than you would think from the small amount of fat in it.
I always keep a bottle of sparkling wine in the refrigerator. Nothing too fancy, mind you – that would defeat the purpose. Just something that makes small celebrations affordable, say, Veuve du Vernay Rosé or Antech Cremant de Limoux. And I mean small celebrations like harvesting a batch of potatoes from the backyard or your first handstand.
My favorite morning celebration calls for souffle and a glass or two of sparkling wine. Souffle requires a spouse who is fond of baking and pantry basics like flour, chocolate and eggs.
Aloo paratha – potato stuffed fried flatbread. I thought it was going to be a lifelong search but I may have found the first near perfect version.
A combination of crushed and whole spices and whole grain flours supply the textures and tastes. Traditionally fried in ghee, these new age parathas are low in fat – made using a a clever application of oil with a silicone brush.
To start – grow your own potatoes. They are easy to grow and there is no comparison of the taste and smell of fresh potatoes grown in your backyard compared to the rather tastefree lumps in the grocery store.
Growing up in India, soft ripe bananas usually translated to sweet and savory banana fritters. Now, they also end up in banana bread.
Yesterday, instead of the tried and tested banana bread recipe from Joy of Cooking, we decided to go for a new one. So, we substituted whole wheat pastry and buckwheat flour in David Lebovitz’s banana bread recipe, and added 1% homemade sour yogurt instead of sour cream.
Result: A dark, nutty and moist banana bread with only 120 calories per generous slice.