Archive for the ‘World’ Category
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.
These Spanish peppers have caught on in San Francisco Bay Area. Last few years they were expensive and scarce at the farmer’s market, a small basket for $5. This year, our neighborhood Asian market has a large bag of these for $5. Last year, I fried these peppers in oil until blistery. This year, I got lazy and decided to push these under the broiler. Surprisingly enough, they came out at least as good as fried if not better.
Yesterday, an energetic re-organization of my pantry reminded me that I have been aging Burmese black rice for at least an year. The rice itself was bought from a local branch of Whole Foods. I had also snagged myself Steen’s Cane Syrup during a recent trip to New Orleans. The two came together in a quick lactose free pudding last evening.
Pressure cook on low 1/4 cup of black rice, a pinch of salt with 2 cups of milk (2% lactose free or almond milk) for 1 hour. Add more milk to achieve desired consistency, add cane syrup to taste, perhaps a few spoonfuls of raisins and nuts and serve at room temperature.
Somewhere between lunch and dinner, I often find myself craving for a slice of cake and a cup of tea. Mostly I make do with a health bar. Some weekends, when all the chakras are in alignment, a cake is born in my kitchen. This one started out being yet another banana bread variation but the nutty taste of buckwheat overtook the tropical taste of banana. The end product was so moist and nutty that I decided to call it a tea cake, perhaps the best tea cake to come out of my kitchen.
I am trying out a week of dining on pizza alone. Interesting ideas are popping out of the oven e.g.,harissa sauce and marinated eggplant or roasted garlic and pan fried padrone peppers. One of the most remarkable ones at the dinner table this week has been a curried chicken pizza that uses my favorite chicken recipe, achari chicken.
Achari means pickled. Chicken is not pickled here, this name is derived from the spice mix common to Indian pickles. This is one of the simplest chicken recipes and yet the result is highly consistent and extremely flavorful.
Bright specks of green from the pistachios, chewy bits of candied ginger, heavenly aroma of cardamoms and the nutty taste of wheat – and no butter….. These biscotti go very well with coffee but if you want them Indian style, you must have them with chai.
Recipe for cardamom biscotti (makes 3-4 dozen):
- 270 gm whole wheat pastry flour
- 1/2 cup sugar
- 1/2 tsp salt
- 3 large eggs
- 70 g shelled pistachio
- 70 g thinly sliced candied ginger (Trader Joe’s has an uncrystallized variety that is delicious)
- 1 tsp baking powder
- 1 tsp crushed cardamom seeds
Beat the eggs and sugar together, add the remaining ingredients until a sticky dough forms. Refrigerate for 30 minutes as this will help shaping. Make into two logs and bake in a 350 F oven for 30-35 minutes until golden brown on top. Cool for 10-15 minutes before cutting into thin slices about 1/4 inch thick. Bake further for 8-10 minutes without crowding. You may need to use more than one cookie sheet to accommodate all the biscotti. Let cool completely before storing.