Nothing fussy, the staples of my kitchen in their unadorned state.
A spontaneous picture, going to the monthly click event at Jugalbandi.
Sunday, April 27, 2008
Thursday, April 24, 2008
Basil-Sumac Scallops
Another easy breezy way to prepare seafood, this time I picked scallops. Scallops need very little fuss, they have a high sugar content and work very well when seared with light favors.
Here is what a did with them, resulting in a lovely sweet-tangy recipe.
Basil-Sumac Scallops
Serves 2
Ingredients
10 scallops
1 tbsp grated jaggery
1 tsp chilli powder
1 tsp salt
1 tsp grated ginger
1 tsp sumac
1 tbsp ghee
A handful of fresh basil leaves
Method of Preparation
1. Mix the scallops with the jaggery, chili powder, salt, ginger and sumac and let this sit for 15 minutes.
2. In a heavy bottomed pan, heat the ghee and spread evenly across the pan.
3. Place the scallops in a single layer on the pan and cook for about 5 minutes.
4. Turn and cook for the same time on the other side.
5. The scallops should be lightly browned.
6. Add the basil, serve with rice or salad.
All right so this one goes out to WHB being hosted by Margot at Coffee and Vanilla.
Sunday, April 20, 2008
Tomato Soup with Ginger and Oregano
When we were on vacation last week, I had tried a couple of interesting cobbled together creations. Well, we had this condo with a really well equiped kitchen so I felt that it would be quite a waste not to use my time at least doing what I so love doing, - cooking. However, naturally since the supplies in terms of spices etc were minimal these turned out to be different from what I might have otherwise done. However, this soup worked wonders with grilled cheese that I made with pepperjack cheese to lend a little zing.
Tomato Soup Recipe
Makes 4-6 servings
Ingredients
2 tbsp olive oil
2 onions finely chopped
4 cloves of garlic finely chopped
1 large piece of ginger, peeled and grated
8 vine-ripened tomatoes quartered
1/2 cup canned tomato puree
2 tbsp crushed peppercorns
1.5 tsp salt
3 tbsp butter
1 tsp garam masala powder
1 tsp fresh oregano
1 cup lowfat (2%) milk
Method of Preparation
1. Heat the oil and saute the onions, garlic and ginger for 2-3 minutes.
2. Add the tomatoes, tomato puree, peppercorns, salt and butter with 3/4 cup water and simmer on medium heat for 20 minutes.
3. Cool for 10-15 minutes and add the garam masala and oregano and blend in the blender till very smooth.
4. Return to the heat and heat but do not boil. (If this boils the milk will curdle, you can use cream if you want a richer and piping hot flavor).
5. Stir in the milk and serve with your grilled cheese sandwich or by itself.
Umami Cafe in Courtland Manor
Recently, I went to this cooking demonstration by some local chefs. Each of these demos actually had raffles, and check this out, I actually win the raffle for Peter Prat's Demo. I mean with these things, I don't even bother to fill in the things because I just never ever win. Looks like everyone has to win sometime. I actually tried two of these restaurants recently, but will start talking about Umami Cafe.
For starters, this place is kid friendly with an interesting menu. About time someone realized that parents with little ones can have discerning tastes too.
Food: They have an extensive menu with lots of Hawanian influenced cuisine, very interesting options such as Cajun Chicken with Bok Choy, the peking duck quesadillas which were amazing. I did order their very hyped truffled Mac and Cheese, the distinctive flavors of the truffles were nice, but the general richness of the mac and cheese was really due an overdose of butter. Well, but this aside their other choices were good. They had a lot of shrimp and seafood options, we actually ate so much. We will have to go back very soon to try the remainder of the menu. I did feel their kids menu lacked imagination, but there were plenty of choices on their regular menu that could be ordered for kids. The other emphasis on the menu was also to work with seasonal ingredients.
Service: The service was very impressive. I was a little concerned that we were going there on a Saturday evening and the place had a no reservation policy. The wait area was very comfortable and it made the 20 minute wait very pleasant. The wait staff very pleasant and very together making the rest of dining experience really enjoyable. I still would not have minded having reservations but I guess that would end up adding a level of formality to the general atmosphere that they were trying to stay away from.
Ambience: A very homey and comfortable atmosphere. It would be a great hit with people who want good food but would like to wear jeans while eating. The furniture was made of solid unfinished wood, large water pitures and nice lively beat to the tables around make this very much a place for good times and laughter.
Wine and Beer: Although they had a decent wine list, what I tried here was the sangria and I felt it was very fruity and complemented the food wonderfully.
On a scale of 5, I would give this place a 4.5. We shall be going back sooon!
For starters, this place is kid friendly with an interesting menu. About time someone realized that parents with little ones can have discerning tastes too.
Food: They have an extensive menu with lots of Hawanian influenced cuisine, very interesting options such as Cajun Chicken with Bok Choy, the peking duck quesadillas which were amazing. I did order their very hyped truffled Mac and Cheese, the distinctive flavors of the truffles were nice, but the general richness of the mac and cheese was really due an overdose of butter. Well, but this aside their other choices were good. They had a lot of shrimp and seafood options, we actually ate so much. We will have to go back very soon to try the remainder of the menu. I did feel their kids menu lacked imagination, but there were plenty of choices on their regular menu that could be ordered for kids. The other emphasis on the menu was also to work with seasonal ingredients.
Service: The service was very impressive. I was a little concerned that we were going there on a Saturday evening and the place had a no reservation policy. The wait area was very comfortable and it made the 20 minute wait very pleasant. The wait staff very pleasant and very together making the rest of dining experience really enjoyable. I still would not have minded having reservations but I guess that would end up adding a level of formality to the general atmosphere that they were trying to stay away from.
Ambience: A very homey and comfortable atmosphere. It would be a great hit with people who want good food but would like to wear jeans while eating. The furniture was made of solid unfinished wood, large water pitures and nice lively beat to the tables around make this very much a place for good times and laughter.
Wine and Beer: Although they had a decent wine list, what I tried here was the sangria and I felt it was very fruity and complemented the food wonderfully.
On a scale of 5, I would give this place a 4.5. We shall be going back sooon!
Thursday, April 17, 2008
Plates in Larchmont
The Westchester food scene has improved and emerged into almost something that has an identity. There are a chockful of interesting eating places, unfortunately most of the better places are not really that easy on the wallet, but then again on a weeknight it does beat not having to brave city traffic or have to take the non-rush hour train that can sometimes be a bit of a drag, if you miss the train on the hour.
Well, this interesting restaurant Plates just add to my delight about the emerging, now pre-teen food scene, locally. The restaurant is among the ranks of local restaurants that attempts to cater to seasonal, local produce. The menu is in my opinion, interesting eclectic american. There are some dressed up classics, particularly on their dessert menu. They have another fun feature where on Wednesday's you can bring your own wine. Actually with this option, one gets a pretty good meal without breaking the bank, feels like quite a treat!
We went there rather impromptu so I am a little disappointed that we could not pick something more interesting than my chillean cab to drink.
Food: Nonetheless, the food was really good. I tried this gnocchi, that was cooked with brusell sprouts and baby back ribs, just melt in your mouth amazing. Anshul had some seared cod, was the special on the menu, once again cooked to perfection. In general the menu had a lot of seafood, good vegetable selections, with the occasional innovative meat and potato options thrown in. They bake their bread on premises seved with fresh butter and a pepper spread. Next time, I will make sure that I do not order an appetizer.
Ambience: The space was intimate but adequate and the walls were adorned with the most interesting collection of Plates that the chef Matthew Karp apparently has aquired over his cooking experience.
Wine and Beer: Since we went on a Wed, did not really peruse through the list.
Service: Very friendly and prompt waitstaff. Makes for a very pleasant experience.
In this case, I will give this place a 3/3.
Well, this interesting restaurant Plates just add to my delight about the emerging, now pre-teen food scene, locally. The restaurant is among the ranks of local restaurants that attempts to cater to seasonal, local produce. The menu is in my opinion, interesting eclectic american. There are some dressed up classics, particularly on their dessert menu. They have another fun feature where on Wednesday's you can bring your own wine. Actually with this option, one gets a pretty good meal without breaking the bank, feels like quite a treat!
We went there rather impromptu so I am a little disappointed that we could not pick something more interesting than my chillean cab to drink.
Food: Nonetheless, the food was really good. I tried this gnocchi, that was cooked with brusell sprouts and baby back ribs, just melt in your mouth amazing. Anshul had some seared cod, was the special on the menu, once again cooked to perfection. In general the menu had a lot of seafood, good vegetable selections, with the occasional innovative meat and potato options thrown in. They bake their bread on premises seved with fresh butter and a pepper spread. Next time, I will make sure that I do not order an appetizer.
Ambience: The space was intimate but adequate and the walls were adorned with the most interesting collection of Plates that the chef Matthew Karp apparently has aquired over his cooking experience.
Wine and Beer: Since we went on a Wed, did not really peruse through the list.
Service: Very friendly and prompt waitstaff. Makes for a very pleasant experience.
In this case, I will give this place a 3/3.
Sunday, April 13, 2008
Ragi-Rawa Dosas
Dosas are probably a great salvation food, my kids love them, my husband can never get enough of them either. I found them a good way to also get vegetables into my kids food, so yes, more often than not I end up making Oothapams.
This dosa was inspired by this lovely recipe, I actually ran out of ragi flour so this recipe emerged. This is really quite tasty. A touch of lime gently tempers the sweetness of the sweet potatoes, in this recipe. I had some leftover iddlies, that I actually tempered with some spices and couple with sambhar a wholesome meal was born.
Raji-Rawa Dosas - Finger Millet Flour/Semolina Dosa
Serves 6-8 people
Ingredients
1 cup ragi flour (finger millet flour)
1 cup rawa
1/2 cup rice flour
1 sweet potato, cooked and mashed
2 cups buttermilk
1 large onion, thinly chopped
1 cup cilantro leaves
2-3 green chillies, minced
2 tsp salt
1 lime
Oil for frying
Method of Preparation
1. Mix the ragi, rawa and rice flour with the sweet potato and buttermilk.
2. Add some water (upto 3/4 cup) if a thinner batter is desired.
3. Mix in the onion, cilantro and green chillies with salt.
4. Squeeze in the lime juice and let this sit aside for 1-2 hours.
5. Heat a large skillet, test the heat with a drop of water, when this is heated right the water should form a ball and evaporate.
6. Grease the skillet (I use a heavy hard anodized pan to minimize the oil used) and pour the batter in the center, turn the heat on low.
7. Cook for three minutes and then slip some more oil along the sides of the dosa.
8. Cook for one to two more minutes and serve with your favorite chutney.
I am sending this out to the Dosa Mela, being hosted at Cooking 4 all seasons. Am seriously looking forward to the round-up.
Food in Westchester - Mughal Palace
A lot of people keep asking me about eating places, especially good Indian restaurants. We do actually like eating out. The little ones are fairly adventurous eaters. It is a little harder to keep my son on the chair for a very extended period of time, but otherwise he thinks the experience is as much fun as everyone else.
We do not eat Indian a lot, simply because, I do tend to cook so much Indian food at home. However, when you have a restaurant less than a mile away like mughal palace, it is hard not to visit and or eat there. In fact, we were waiting for this one to open. The first time that I tried it we were disappointed by the quality. Over the last couple months, I think they have upgraded their image and their quality has improved quite a bit.
The Food: Overall, the spicing was right, not terribly watered down. They keep a few really bland items that essentially amounts to food cooked in cream, with some spices thrown in without much thought. Their South Indian cuisine is mediocre. What they do really well are kababs, particularly chicken kababs. They have a range of these kababs with lamb and chicken - seekh, boti kabab, mal-mal, hara bhara kababs. Their vegetables have an interesting range this is where their range is most interesting. They do have the staples - very greasy spinach, deep fried bindi, paneer tikka masala. However, they do do have some good porials, a couple of mushroom dishes that are unusual. In general, while not outstanding, they are are a good stop for this neck of the woods.
The Service: The owner is originally from Bangladesh. He loves speaking in Bengali to me. His staff are however warm and personable to all the clients. Their service is prompt and pleasant. They tend to remember their regular customers and greet them with affection.
The ambience and location: This is a spacious location but parking is difficult to find. The decor is fairly mainstream, with some Indian art, burgundy and white linen and standard.
silverware.
Wine and Beer: They have a decent selection of Indian beer, but their wine list needs a major overhaul. Their house red seemed like it had been left open for ages, certainly not worth trying again.
Overall, on a scale of 5, I would give this place a 3.
We do not eat Indian a lot, simply because, I do tend to cook so much Indian food at home. However, when you have a restaurant less than a mile away like mughal palace, it is hard not to visit and or eat there. In fact, we were waiting for this one to open. The first time that I tried it we were disappointed by the quality. Over the last couple months, I think they have upgraded their image and their quality has improved quite a bit.
The Food: Overall, the spicing was right, not terribly watered down. They keep a few really bland items that essentially amounts to food cooked in cream, with some spices thrown in without much thought. Their South Indian cuisine is mediocre. What they do really well are kababs, particularly chicken kababs. They have a range of these kababs with lamb and chicken - seekh, boti kabab, mal-mal, hara bhara kababs. Their vegetables have an interesting range this is where their range is most interesting. They do have the staples - very greasy spinach, deep fried bindi, paneer tikka masala. However, they do do have some good porials, a couple of mushroom dishes that are unusual. In general, while not outstanding, they are are a good stop for this neck of the woods.
The Service: The owner is originally from Bangladesh. He loves speaking in Bengali to me. His staff are however warm and personable to all the clients. Their service is prompt and pleasant. They tend to remember their regular customers and greet them with affection.
The ambience and location: This is a spacious location but parking is difficult to find. The decor is fairly mainstream, with some Indian art, burgundy and white linen and standard.
silverware.
Wine and Beer: They have a decent selection of Indian beer, but their wine list needs a major overhaul. Their house red seemed like it had been left open for ages, certainly not worth trying again.
Overall, on a scale of 5, I would give this place a 3.
Friday, April 11, 2008
My forray with wine
I have been meaning for quite sometime to jot my thoughts on wines that I drink. I shall not even dare to call them tasting notes. I am hardly an expert of any sort, but I will tell you I do love this beverage and spend a lot of time with this love, so why not keep track of this that makes me happy. On a note, since I am rambling I should point to a site, maintained by Natalie, a passionate wino. In particular one should subscribe to her newsletter some I did many moons ago and love reading it whenever I have time.
1. Cotes du Rhone - Domain De La Lyre - F1.rance
I have been having the 2000 wine that is actually a blend of Grenache, Syrah and Carignan grapes. Lately this has been on sale at the local winestore. It is a nice clean red. I think it is in general easy on the palate and has a smooth finish.
2. Pindar - Sweet Scarlett, New York
This is lovely slightly sweet wine. I like this cool but not chilled. As soon as you taste it you are hit with rich vanilla flavors. As this settles down the vanilla is more subtle blending with fruits and spices. Actually a good wine for Indian food.
3. Excelsior - Cabernet Sauvignion, South Africa
A good full bodied red that truly opens up after a while. Well, my first sip, I went - gosh you pay for what you get (this is a very affordable bottle), after 15 minutes, I went not bad. We had guests over about 1 hour later, my husband informs me - good wine! I try it and went gosh -rich smooth, full flavored, lots of fruit and oak! Good thing I paired it with lamb!
4. Doc's Draft Hard Apple Cider, New York
If you are like me and do not like beer this is a lovely solution! Lots of flavors, nice, fruity and sparkly! Perfect for festive brunches and it is local. Try it! I have tried the pear and framboise this far!
5. Augustino's Pinot Noir, Chille
Ok, it must be me, for some reason I think if you like red wine a pino noir is a good fit with Indian food. I brought this home, my husband does not look, tells me that he does not like Pinot Noir's - too thin! I tell him that the word he was looking for is finicky. Well, he tries this and goes - nice but what is this? I tell him not to fuss and enjoy the wine. The wine was good! fruity with herbal overtones, good with tomatoey, spiced chicken such as tikka masala or salmon.
6. Casita Mami - Rosado - Spain
This was a fun and pretty rose wine made with Garnacha grapes. The wine as described is indeed good for festive time. It is dry with a touch of sweetness as has a gentle effervecent quality to it.
7. Santa Isabel - Cabernet Sauvignon, Argentina
A reliable dependable classic. It is in my opinion as good as it gets. I like this with a good lamb curry. It certainly is for good bold flavors, fruity, jammy ripe flavors with a beautiful purple red color.
8. Cedar Grove - Carbernet Sauvignon, California, USA
This one tasted surprisingly different to my palate, very smooth, fully of vanilla flavors and less chewy than what I normally expect from a Cabernet Sav. A very versatile wine that is good for company and or a quiet night just by oneself.
9. Tin Roof Rose - California, USA
This was recommended by the local wine store guy and I loved the refreshing crisp lightness of this wine. We had this with chicken and eggplant and I think this shall be gracing my table more through this summer.
10. May Wine - Brotherhood Winery, New York, USA
A sweet deep rose/light red kind of wine. A big plus with all the local buffs, actually I know a couple of people who live along the NY wine trail. I later realized that the color was really from strawberry juice, making this a perfect summer wine. This is just great chilled. Works very well with spicy food.
11. Black Dirt Red - Warwick Winery, New York
I had first tried this wine last year at the farmers market. It is interesting, I picked this up at the store without the sales pitch and was very pleasantly surprised by the smooth taste of this Baco Noir. A good wine is a good wine! Your taste buds tell you so! This is a sophisticated, yet fruity wine.
12. Cabernet Franc, Warwick Winery, New York
Yes, this winery has gotten itself a fan, liked the Cab Franc too. A tiny bit of bite, nice fruity notes, we liked it with lamb.
13. Chenin Blanc - Fleur De Cap, South Africa
A crisp tasting lightly fruity wine. It goes well with lighter flavors, worked nicely with a salad that I had made, I would caution against using with terribly spicy creations.
14. Gewurtztraminer - Chateau Ste Michelle, Columbia Valley
A nice sweet, mellow wine, citrus paired with spicy overtones. A very food friendly wine, works well with spicy food as well as wine and fruit pairings.
15. Concha Y Toro 2008 Chardonnay Casillero del Diablo Reserve Chile
This wine is a drier white wine. I am actually putting this down in my list of wines, based more on what my white wine loving friends liked. Most people gave this a big thumbs up, felt that the crisp, clean notes of this wine worked well with lightly spiced offerings.
16. Pinot Noir - Brotherhood Winery, New York
It is difficult to fault this medium bodied red wine. I personally feel that a Pinot Noir is a very good choice when you are not sure of the drinking flavors of your guests. This wine is ruby colored, lightly spiced with some hint of tea and spice.
1. Cotes du Rhone - Domain De La Lyre - F1.rance
I have been having the 2000 wine that is actually a blend of Grenache, Syrah and Carignan grapes. Lately this has been on sale at the local winestore. It is a nice clean red. I think it is in general easy on the palate and has a smooth finish.
2. Pindar - Sweet Scarlett, New York
This is lovely slightly sweet wine. I like this cool but not chilled. As soon as you taste it you are hit with rich vanilla flavors. As this settles down the vanilla is more subtle blending with fruits and spices. Actually a good wine for Indian food.
3. Excelsior - Cabernet Sauvignion, South Africa
A good full bodied red that truly opens up after a while. Well, my first sip, I went - gosh you pay for what you get (this is a very affordable bottle), after 15 minutes, I went not bad. We had guests over about 1 hour later, my husband informs me - good wine! I try it and went gosh -rich smooth, full flavored, lots of fruit and oak! Good thing I paired it with lamb!
4. Doc's Draft Hard Apple Cider, New York
If you are like me and do not like beer this is a lovely solution! Lots of flavors, nice, fruity and sparkly! Perfect for festive brunches and it is local. Try it! I have tried the pear and framboise this far!
5. Augustino's Pinot Noir, Chille
Ok, it must be me, for some reason I think if you like red wine a pino noir is a good fit with Indian food. I brought this home, my husband does not look, tells me that he does not like Pinot Noir's - too thin! I tell him that the word he was looking for is finicky. Well, he tries this and goes - nice but what is this? I tell him not to fuss and enjoy the wine. The wine was good! fruity with herbal overtones, good with tomatoey, spiced chicken such as tikka masala or salmon.
6. Casita Mami - Rosado - Spain
This was a fun and pretty rose wine made with Garnacha grapes. The wine as described is indeed good for festive time. It is dry with a touch of sweetness as has a gentle effervecent quality to it.
7. Santa Isabel - Cabernet Sauvignon, Argentina
A reliable dependable classic. It is in my opinion as good as it gets. I like this with a good lamb curry. It certainly is for good bold flavors, fruity, jammy ripe flavors with a beautiful purple red color.
8. Cedar Grove - Carbernet Sauvignon, California, USA
This one tasted surprisingly different to my palate, very smooth, fully of vanilla flavors and less chewy than what I normally expect from a Cabernet Sav. A very versatile wine that is good for company and or a quiet night just by oneself.
9. Tin Roof Rose - California, USA
This was recommended by the local wine store guy and I loved the refreshing crisp lightness of this wine. We had this with chicken and eggplant and I think this shall be gracing my table more through this summer.
10. May Wine - Brotherhood Winery, New York, USA
A sweet deep rose/light red kind of wine. A big plus with all the local buffs, actually I know a couple of people who live along the NY wine trail. I later realized that the color was really from strawberry juice, making this a perfect summer wine. This is just great chilled. Works very well with spicy food.
11. Black Dirt Red - Warwick Winery, New York
I had first tried this wine last year at the farmers market. It is interesting, I picked this up at the store without the sales pitch and was very pleasantly surprised by the smooth taste of this Baco Noir. A good wine is a good wine! Your taste buds tell you so! This is a sophisticated, yet fruity wine.
12. Cabernet Franc, Warwick Winery, New York
Yes, this winery has gotten itself a fan, liked the Cab Franc too. A tiny bit of bite, nice fruity notes, we liked it with lamb.
13. Chenin Blanc - Fleur De Cap, South Africa
A crisp tasting lightly fruity wine. It goes well with lighter flavors, worked nicely with a salad that I had made, I would caution against using with terribly spicy creations.
14. Gewurtztraminer - Chateau Ste Michelle, Columbia Valley
A nice sweet, mellow wine, citrus paired with spicy overtones. A very food friendly wine, works well with spicy food as well as wine and fruit pairings.
15. Concha Y Toro 2008 Chardonnay Casillero del Diablo Reserve Chile
This wine is a drier white wine. I am actually putting this down in my list of wines, based more on what my white wine loving friends liked. Most people gave this a big thumbs up, felt that the crisp, clean notes of this wine worked well with lightly spiced offerings.
16. Pinot Noir - Brotherhood Winery, New York
It is difficult to fault this medium bodied red wine. I personally feel that a Pinot Noir is a very good choice when you are not sure of the drinking flavors of your guests. This wine is ruby colored, lightly spiced with some hint of tea and spice.
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