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It’s that time of year when mangoes are all over the place. And for me, no other fruit says Summer, quite like the mango! At the very onset of the season, the markets start filling up with a variety of mangoes. You’ve experienced the mango madness and explored the green side of mango with me, but there’s a lot more you can do with the sweet- tart, versatile mango.
By Vasanti, on July 16th, 2011 | Tags: agave nectar, cocktail, coconut water, daal, green mango, green mango cooler, kairee, kairi, kokum, mango chutney, mangoes, panha, prawn curry, shrimp curry, simple syrup, spicy cocktails | Category: In Season | Leave a comment | |
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Coming up next in the series of things I learnt at school, are tarts. I love both kinds – savory & sweet. A savory tart filled with cheese and all kinds of meats and veggies is great as an elegant hors d’oeuvre, appetizer or light main course and a sweet tart for dessert, filled with fresh fruits, rich nuts, irresistible chocolate or smooth ‘n’ silky cream….sounds yum While, I have acquired the skill of making the pastry dough for the tart shell after going to culinary school, I have to say that it’s not that easy if you wanna try it, just for kicks. It’s also not something for the weak at heart or if you are obsessive compulsive about a clean kitchen By Vasanti, on September 3rd, 2010 | Tags: heirloom tomatoes, mango mousse, tart, tartlet | Category: For your sweet tooth, From the Oven, In Season, Uncategorized, Vegetarian | 5 comments | |
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Yes it is here… and about time too! And with it comes all that is bright, fresh and yummy. Walking through the aisles of Montclair’s weekend farmer’s market, it was very exciting to see the spring in full bloom with vibrant vegetables and fruits. I was like a kid in a candy store – grabbed a huge bunch of things – fresh snow peas, bundles of asparagus, strawberries and much more! With a creative spirit and my seasonal discoveries at the market, a beautiful menu came together. Check out my inspirations from Spring! By Vasanti, on April 30th, 2010 | Tags: asparagus, asparagus with lemon and thyme, basmati rice, cumin scented, green mango, green mango and onion chutney, green peas pulav, jeera rice with green peas, pan fried fish, peas pilaf | Category: Dinner, Fish & Seafood, In Season, Indian Fusion, Uncategorized | 4 comments | |
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|Add to My Favs Every season brings out the nature’s select fruits and/or vegetables, like Pumpkins for Fall, Asparagus for Spring and the Mango for Summer!
In it’s various shapes and colors – green, yellow and orange, mango attracts foodshoppers all over the world… and me too! It usually jumps into my cart during the months of May-September, when it’s in its best form. The supermarkets around me usually have a few North American mango varieties – Tommy Atkins, Keitt, Haden from Florida or the Ataulfo mangoes from Mexico and Central South America. My husband and daughter love to eat those, but I am a little bit of a picky eater in this case. For me, its gotto be the “Ratnagiri Alphonso” from my homeland, Maharashtra! This year, we finally got hold of a dozen of the indigenous fruit at a local Indian market and enjoyed it’s out-of-the-world taste after many years of missing the season back home!
Summer’s long gone but the “mango madness” in my house just got over! It all started in June this year with the green mango, followed by a variety of sweet and savory concoctions using the sweet, succulent ripe fruit of the season – the ‘real’ Mango. Of course, we ate most of the fruit straight up, biting in to the vibrant, golden flesh underneath the multi-colored skins and the pulp running down our fingers and hands. But I managed to save some for my kitchen experiements So join me and experience the mango madness yourself!
Mango GuacamoleCool, sweet jalepeño-infused guacamole is one of the most delicious and refreshing Mexican dips thats perfect for snack or appetizer… And then if you add some mango to it, it takes it to a whole new level!
To make mango guacamole, simply mix in some mango chunks to my basic recipe. Try making this simple and colorful guacamole and enjoy it’s melt-in-the-mouth taste with tortilla chips.
…Chipotle Chicken Panini with Avocado and MangoSweet-tart mango and cool-creamy avocado should be perfect to balance the spicy heat of chipotle chilies?! This was my thought process behind creating this delicious panini for lunch one weekend. My Southwestern-style panini is made by grilling two slices of bread with shredded chicken and chipotle chillies in adobo sauce along with mango and avocado slices in between. In just 5 mins on each side, the panini is off the screaming hot grill pan and on to your plate. Ready for lunch?!
Makes 4 paninis 1 tbsp oil ½ yellow onion, sliced 1 small garlic clove, minced ½ can of Chipotle Chillies in Adobo Sauce (use the sauce and dice the chillies) 1 cup shredded cooked chicken (store-bought Rotisserie or oven-roasted at home) 1 baguette, cut into 8-10 slices of ½ inch thickness (or individual panini rolls) mayonaise (optional) butter or olive oil 1 ripe mango, sliced, pitted and skin removed 1 ripe avocado, sliced, pitted and skin removed ½ lime (to prevent avocado from darkening) salt freshly ground black pepper Heat oil in a small frying pan and add the onions and garlic. Season with salt and sauté for a couple of mins, making them sweat a little. Stir in the chipotle chillies with the adobo sauce and mix well. Continue heating the sauce for another min or so and then remove from heat. Mix in the shredded chicken and set aside. Preheat the grill pan on medium-high heat. For each panini sandwich: Spread a thin layer of mayonnaise inside the bottom slice of bread. Spread the chipotle chilli sauce with chicken and then lay 1-2 slices of mango and avocado and close the sandwich with the other slice of bread. Brush olive oil or spread butter on to the top outer side of the sandwich. Grill the sandwich with the buttered side down for 4-5 minutes. While the bottom side grills, butter the other side of the panini and flip over for 4-5 mins on this side so that both the sides of the bread are toasted with nice golden grill marks. Serve immediately and enjoy!
…Mango MousseOur obsession with tropical fruit continued through the end of the Summer, almost going into Fall. I decided to put an end to the madness by making a luscious creamy mousse with the last batch of mangoes I had picked up at the supermarket.
Mangoes process well into smooth, creamy filling for desserts like this incredibly soft and fluffy mango mousse. This is a basic recipe, made with mango puree folded into whipped cream with a bit of gelatin. The top layer is simple mango jello that holds the berries in place and prevents the mousse from falling inside. The dessert sets up over a few hours in the refrigerator and has a soft and silky texture that melts in your mouth!
Makes 4 individual servings of mango mousse, about ¾ cup each Mango Mousse 2 cups of mango slices (about 4 mangoes) ¼ cup simple syrup ¼ cup heavy cream (for mango purée) scant ¼ cup Triple Sec (or any other Orange liqueur) ½ tbsp (½ pkt) unflavored gelatin powder (Knox) ½ cup heavy cream (for whipping and folding into the mousse) Mango Jello Topping (optional) ½ cup clear mango juice (such as Frooti or Mazaa) ½ tbsp (½ pkt) unflavored gelatin powder (Knox) you choice of berries, about 4-6 per dessert cup Alternatively, use mango flavored gelatin Mango Mousse Purée the mango slices, simple syrup and heavy cream together in a food processor. Strain and keep aside. Sprinkle gelatin over the orange liqueur in a heat proof glass bowl and let it soften for about 10 mins. In the meantime, take about ½ cup water in a small saucepan and bring it to a gentle simmer. Place the bowl on top of the simmering water and stir continuously till the gelatin dissolves completely. Let it cool down and then mix it well with the mango purée. Whip the ½ cup of heavy cream till it forms soft peaks (kinda like meringue). Add it to the mango-gelatin mixture and gently fold the whipped cream. Pour into dessert cups and set it in the fridge for 3-4 hours.
Mango Jello Topping (optional) Sprinkle the gelatin on to the mango juice in in a heat-proof bowl and often for ten minutes. Place it over a small saucepan with simmering water. and stir continuously so that the gelatin dissolves completely. As soon as the gelatin melts, the solution will become clear. Let it cool down to room temperature. Remove the mousse from the fridge and top it with the berries. Pour the mango jello over the mousse and berries and return to referigerator for a couple more hours. Serve chilled.
By Vasanti, on October 21st, 2009 | Tags: avocado, chillies adobo, chipotle, chipotle chicken panini, chipotle chillies, gelatin, guacamole, mango, mango guacamole, mango guacomole, mango jello, mango madness, mango mousse, mangoes, mousse, panini, southwestern panini | Category: For your sweet tooth, In Season, Lunch, Small Plates | 22 comments | |
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|Add to My Favs Living in New Jersey, Montréal is my favorite long weekend getaway. In just over 5 hours I am transported to François! Montréal leads a double life; Vieux-Montréal (Old Montréal), with it’s historic cathedrals and English-French Colonial Architecture lives in retro-chic style alongside its modern twin, with its stylish clothiers, amazing nightclubs and, of course, trendy restaurants. Also, just as incongrously, less than a couple of hours from the border of the most populous English speaking countries in the world, lies the highest concentration of Francophiles. All these paradoxes, come to bear on the food; French with a touché of American.
… Check out my souvenirs de Montréal!
Atwater’s Meats and Cheese PlatterA foodie heaven, the Atwater Market is an upscale farmer’s market on the southwestern edge of Montréal, housing a number of vendors and stores for local cheeses, organic produce, freshly baked breads, wines and other specialties. When the weather warms up, the local farmers transform the outdoor parking lot into colorful alleys of greenhouses showcasing their fresh seasonal produce, flowers and plants, while the indoor shops are bustling with food shoppers all year round!
In the couple of hours we spent at the market that cool Spring morning, we strolled our way through the outdoor vendors and the made it inside to La Fromagerie du Marché Atwater, where I picked up a few specialty meats (spicy hot prosciutto and salami) and local cheeses with the help from their courteous staff members.
After a trapesing through a series of shops on one side and the vendor stalls on the other, we hopped, skipped and jumped to the last one – a liquor store, SAQ, that had an amazing collection of the local Québec wines and liqeurs. I found a few interesting and very unique local wines – an Ice Wine, a Rose Petals and Honey Wine, a coupe of Dessert Wines and a whisky-like liqeur.
So, after another epicurious tour of Montréal, I lugged back enough edible souvenirs, that could enjoy a taste of Montréal right here in my home. I put together a stunning meats and cheese platter and enjoyed it with a couple of red and white wines.
There’s no cooking involved! Simply arrange the meats and cheeses on a platter. Add a finishing touch by placing some crackers or bread, and fruits like green or red grapes.
With the help of a very friendly cheesemonger at La Fromagerie du Marché Atwater, I picked up cheeses with an interesting mix of flavors, textures, and colors — a hard sharp Québec Cheddar, semi-soft creamy and butterly OKA L’artisan with mellowed nuttiness, a semi-firm melting-in-the mouth De Charlevoix 1608 and soft creamy Grey Owl goat cheese. The butcher at this store recommended two extra hot and spicy varieties of salami (Salami a la Salsa) and prociutto (Capicolli Extra Fort) to keep my cheese company.
Antipasti Pasta Salad with Capicolli CrescentsWith the leftover salami and cheeses from the platter, I tossed in another version of my antipasti pasta salad for lunch a couple days later. The dressing is a very simple vinaigrette made by whisking in red wine vinegar, extra virgin olive oil, minced garlic, salt and pepper. I purposely kept it to be a mild dressing and not overpowering, so that it could highlight the flavorful meat and cheese in the salad. For added color and texture, I tossed in some peas, shredded carrots, spicy red onion and sweet roasted red pepper along with a pretty Riccette pasta that I picked up from a local Italian store carrying imported specialty products.
… And to go with the salad, may I suggest some freshly baked capicolli crescents?! The capicolli crescents is an interesting twist on the classic butter croissants. I just laid a thin slice of the leftover capicolli (a hot & spicy prociutto on top of every pre-cut triangle-shaped dough, rolled it up and baked it according to the directions on the packet. You can also play around with your favorite cheese slices or any other sliced meat.
Serves 4 Capicolli Crescents 1 packet of refrigerated Pillsbury Crescent Roll dough 8 slices of capicolli (You can use sclices of prociutto, bacon, ham, salami or any other cured meat of your choice.) Pasta Salad 2 cups of short pasta ½ medium red onion, finely chopped ½ cup frozen peas, thawed 1 medium carrot, shredded 2-3 roasted red peppers from jar, sliced about 1 cup cubed cheeses ( I used a combination of sharp cheddar, a semi-soft and a semi-firm cheese.) 5-6 slices of salami, cut into thin strips salt fresh ground black pepper flat leaf parsley, chopped Vinaigrette 1:1 proportions of red wine vinegar: extra virgin olive oil (about 2 tbsp each) 1 medium garlic clove, minced salt pepper
For the Crescents Preheat the oven to 375°F. Unroll crescent roll dough sheet and seperate into 8 triangles by cutting along the perforations. Lay slices of meat on top of each triangle; fold to fit on top of the triangular shaped dough sheet. Roll loosely starting from the base of the triangle to the tip, forming a crescent shaped roll. Bake for 12-13 mins, until golden brown. For the Pasta Salad Bring a pot of water to a boil over high heat and generously season with salt. Add the pasta and cook until al dente, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/4 cup of the pasta water to add to the pasta later, if needed. Let the pasta cool down to room temperature. In the meantime, chop the vegetables, and slice the meats and cheeses. Prepare the vinaigrette by whisking togetherolive oil and vinegar in a large bowl along with minced garlic, salt and pepper. Add the pasta, the vegetables, sliced meat and cheeses to the vinaigrette in the bowl. Toss well to coat evenly. Add the required quantity of reserved liquid for desired moisture level. Stir in some freshly chopped parsley and adjust seasonings with salt and fresh ground black pepper.
By Vasanti, on July 27th, 2009 | Tags: antipasti platter, capicolli crescents, La Fromagerie du Marché Atwater, Marché Atwater, Marche Water, meats, meats and cheeses platter, Montreal, pasta salad, pillsbury crescent rolls recipes, Québec cheeses, Québec wines and liqeurs, riccette pasta, SAQ, Spring season in Montréal, vinaigrette | Category: In Season, Lunch, Small Plates | 5 comments | |
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|Add to My Favs Here in America, green mango is popular with Thai food. Most Thai restaurants have either a salad or curry with green mango on their menus. While Indian restaurants tend to shy away from green mangoes, Indian food has a rich repertoire of green mango delicacies.
We Indians love to snack on kairees (or kayree) - the green, unripe or raw mango – sliced and dipped in spicy hot salt (salt mixed with red chilli powder or cayenne pepper). Green mango is also used in many Indian dishes like chutneys, murabbas (preserves), daals (lentil stews), raitas (salads), even bhel or chats (snacks) an, of course, a variety of kairee achaars (green mango pickles). Depending on the region, there are a variety of Indian recipes that have the green mango as a star ingredient.
In Maharashtra (a state in Western India), where I come from, kairee is extensively used in cooking, especially during the mango season. To name a few, some of the most popular Maharashtrian kairee preparations range from juices to pickles and much more in between: kairee che panha, kairee chi chatni, kairee chi daal, kairee cha moramba, kairee che loncha and many more. Growing up, I remember my mom making almost all of these items every summer. We had two tall mango trees in our backyard that would yield atleast a couple hundred mangoes every mango season. Unfortunately, they were not the prestigious Alphonso mangoes; these would ripe into a very tart not-so-tasty fruit. So the fruit usually was plucked earlier, when it was still very green and not allowed to ripe. It was used in homecooking or distributed among relatives and friends and even used as secondary payment to the person hired to do the plucking job! I try to make one or two of these kairee preparations in the summer, when I can lay my hands on them in the Indian grocery stores.
 Green Mangoes at Bhavani Cash & Carry, Iselin NJ …So join me as I explore the green side of mango!
Kairee Panha(Green Mango Cooler)
To beat the summer heat, Indian cuisine has a wide variety of refreshing and nutritious beverages. Green mangoes are rich in potassium and iron and are used as a base for panha - a delicious cooler made from green mangoes and flavored with cardamom and saffron. Kairee panha is the Maharashtrian alternative to lemonade during the mango season. It is a little sweet, a little sour and very pleasant drink with a subtle hint of spices. There are two different methods of making the panha. One is by grating the raw green mangoes and pressing them hard to squeeze the juices out (back then, my mom’s kitchen wasn’t equipped with a juicer) and the other one is by cooking the green mangoes and puréeing the cooked flesh under the skin. Both the recipes call for sugar or jaggery, but the former method requires more sweetener, since the juice from the raw mango can be extremely sour. I personally prefer the latter method, simply because the pressure cooker and the food processor do most of the work and it is low in sugar. This drink done my way, has a beautiful golden yellow color and looks tempting! Go ahead, take a sip!
Makes 6 tall (12 oz.) glasses or 12 small (8 oz.) glasses The Concentrate 2 large or 3 medium green mangoes water, for cooking 1 cup jaggery or sugar ½ tsp salt 10-12 green cardamom pods, seeds removed and grinded 5-6 saffron strands To prepare the concentrate, place the green mangoes in a pressure cooker and add water to immerse them completely in it. Bring the cooker to a full pressure, letting it whistle 3 times and then turn the heat off. Alternatively, place the green mangoes in a pot of water and bring it to a boil. Continue boiling over medium heat for 15-20 mins, till the skin of the manoes wrinkles and turns from bright green to moss green. Turn the heat off and try holding the mangoes, one by one, with a pair of tongs and try to give it a little squeeze. If it is still tough, it needs to cook for more time. After the mangoes have cooled down, peel the skin off and squeeze the flesh out as much as possible, discarding the seed.
Purée the mangoes into pulp in a blender or food processor and transfer it into a saucepan. Add jaggery or sugar to the mango pulp along with the salt, ground cardamom seeds and saffron strands. Simmer for another 10-15 mins till the jaggery dissolves, stirring occassionally. Remove from heat, cool completely and refrigerate the concentrate in an air tight container. When ready to serve, add ¼ cup of the concentrate to a tall glass and top it up with ice cold water. Add ice cubes if you like and serve. Add more concentrate if necessary
…Kairee Loncha(Green Mango Pickle) Pickles are an integral part of Indian cuisine. Be it North, South, East or West, any regional Indian cuisine has some kind of pickle served on the side with lunch and dinner, and sometimes even breakfast! During hot summer months, Indian homecooks spend a lot of their time outdoors, feverishly preparing sun-dried foodstuff like papads, potato kees and pickling a variety of fruits and vegetables. The most popular among the fruit pickles is the green mango pickle and there are numerous different ways to pickle it. The Indian summer helps kill the bacteria, thus prolonging the shelf life of these pickles. In fact it gets so hot that you can get pickled just sitting in your car Today I am sharing a simple traditional pickle recipe that my mom and my grandmom would make every summer with homegrown green mangoes. Unlike the store-bought variety, this one has crunchy, tart green mango chunks marinated in spicy, sweet oil. Try it and I bet you’ll find yourself licking your fingers!
Makes about 1 cup of pickle 2 medium or 1 large green mango, seeded and diced salt 1 tbsp sugar 1 tbsp red chilli powder or cayenne pepper ¼ cup oil, canola, sunflower, corn or vegetable 1 tsp turmeric 1 tsp mustard seeds ½ tsp asafoetida (see Concoctions 101) In a bowl, combine diced green mangoes, salt, sugar and red chilli powder. In a small frying pan, warm oil over medium high heat and add turmeric, mustard seeds and adofoetida. When the seeds start to sputter, remove from heat and pour the hot tempered oil over the mango in the bowl. Toss gently and transfer in an air tight container. Store it at room temperature in a cool, dry place or refrigerate for 48 hours (2 days) before serving so that the mango marinates in the spicy-sweet oil. Serve chilled or at room temperature along side of parathas, roti-subzis, rice or snacks like poha and upma. (I even like it as a sandwich spread
By Vasanti, on June 26th, 2009 | Tags: Aam Panna, green mango, green mangoes, Indian, indian cuisine, kairee, Kayree, Kayri, Maharashtrian green mango recipes, mango season, panha, pickle, pickles, raw mangoes, unripe mangoes | Category: In Season, Indian, Maharashtrian, Side Dish, Something to drink | 20 comments | |
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|Add to My Favs This year, I had a “Spring fling” with asparagus As Spring started to bloom in the grocery stores, I couldn’t keep my hands off those beautiful green-purple, neatly stacked bunches of asparagus. As an asparagus lover, I think, it’s flavor peaks during the months of April and May. This year, I kicked off the ”asparagus season” in my kitchen with Easter breakfast, when I used it as soldiers to dip in the soft-boiled eggs. From then on, I have been using it in my cooking here and there; trying to make the most of it while the season lasts!
Nothing says Spring quite like asparagus. With its lush green color and delicate grassy taste, asparagus is the essence of my Spring concoctions!
Spring Minestrone(Spring Vegetable Soup) A simple vegetarian soup that makes the most of Spring veggies - a delightful green Spring Minestrone! This light but hearty soup is a great combination of textures and flavors with pasta, asparagus, green beans and peas in a delicate broth. What really gives this soup a nice flavor, is some basil pesto. It’s usually drizzled on top as a garnish but I like to add it while sautéing the vegetables for the soup, just the way I use hirva masala for my fish curry. This way, I think, the pesto flavor is completely assimilated by the soup, in the vegetables and the broth. Served hot or at room temperature, every spoon of this soup is a sip of Spring!
Serves 2 meals or 4 first courses 1 tbsp extra virgin olive oil 1-2 garlic cloves, minced a bunch (3-4 stems) spring onions or scallions, sliced 10-12 asparagus stems, diagonally chopped into 1-inch pieces ½ cup fresh or frozen peas, thawed 6-8 green beans, diagonally chopped into 1-inch pieces ¼ cup Basil Pesto 4 cups (32 oz./945 ml/1qt box) vegetable stock or low-sodium chicken stock ½ cup (a handful) short shape pasta (like mini shells, elbow, ditalini, fiori). *Cut the carbs - use ½ (15 oz/425g) can cannellini, garbanzo or butter beans salt fresh ground black pepper Parmesan cheese, shaved or grated, for garnishing Heat olive oil in a pot over medium – high and sauté garlic and spring onions till they become transluscent, for 1-2 mins. Stir in the pesto along with the asparagus, peas along with the green beans and cook for about 4-5 mins. Season with salt and pepper. Pour in the vegetable stock and bring to a gentle boil. Add the pasta or beans (if using), reduce heat and simmer uncovered for 8-10 mins so that the pasta cooks and the flavours can come together. You don’t want to let it boil hard. Ladle in a bowl and serve with some Parmesan shavings and freshly ground black pepper.
Pasta with Asparagus & Peas in Lemon Cream SauceHere’s a delicious pasta dish that’s ready in minutes! It uses few ingredients that compliment each other, giving you a wonderfully balanced combination of flavors. A rather usual, cream sauce gets a facelift when combined with lemon juice and is a perfect base for whole-wheat pasta, which generally needs a slightly stronger flavoring to match to it’s distinct robust taste. An excellent combination of warm comforting food and fresh Spring vegetables, this pasta dish is now my favorite quick-fix lunch or dinner!
Serves 2 2 handfuls (about 2 cups) whole wheat pasta such as penne, rigatoni, fusilli 10-12 asparagus stems, diagonally chopped into 1-inch pieces ½ cup fresh or frozen peas, thawed 1 tsp olive oil 1-2 spring onions or scallions, diced 1 lemon, zested and juiced (zest for garnishing) 1 cup light cream or half ‘n’ half salt freshly ground black pepper Parmesan cheese, grated flat leaf parsley, chopped, for garnishing Bring a medium pot of water to a boil over high heat. Add a generous quantity of salt to the boiling water and throw in the pasta. Cook until al dente (tender but still firm to the bite), stirring occasionally, about 10 mins. Add asparagus during last minute of cooking time. Place frozen peas in a colander. Drain pasta-asparagus mixture over peas, so that they will thaw from the steam and set aside till ready to add to the sauce, while reserving the water in which it was cooked. Heat olive oil in a large, nonstick skillet or frying pan over medium – high and sauté garlic and spring onions till they become transluscent, for 2-3 mins. Add the juice from the lemon and continue to sauté for another min. Add the cream and season with salt and pepper. Add the Parmesan cheese and stir constantly until the sauce thickens. Return the cooked pasta, asparagus and thawed peas to the pan. Stir gently until the pasta and the vegetables are warmed through and get evenly coated witht the sauce. Garnish with fresh chopped parsley, Parmesan cheese and lemon zest. Serve immediately.
Asparagus Prosciutto WrapsI like the salty-meaty taste of prosciutto and have been wanting to try this recipe by Rachel Ray that I saw it on the television on one of her shows. It’s a simple and easy way to dress up the asparagus and turn it into a fancy looking appetizer or snack. The saltiness of the prosiutto is just enough and the lemon adds another “spring-time” dimension to the overall flavor.
Asparagus & Zucchini CrudiAnd lastly, another recipe from my favorite Foodnetwork star. This elegant salad looked very good on television and tasted out of the world in reality. The fresh and clean flavors of the dish tasted like Spring in every bite!
By Vasanti, on May 1st, 2009 | Tags: asparagus, asparagus prociutto wraps, asparagus salad, hot bowl of nourishing soup, lemon, lemon cream pasta sauce, parmesan cheese, pasta, pasta asparagus, peas, soup, spring, Spring 2009, spring minestrone, spring onions | Category: Dinner, In Season, Italian, Lunch, Vegetarian | 8 comments | |
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Come Spring, designers of the fashion world send their glamorous models down the runways showcasing the season’s most chic and trendy styles. So, I decided to drape my food up in the season’s hottest designs… … Check out my Spring ’09 Collection!
I just love the idea of mixing two of my passions – food and fashion! Spring fashion focuses on a clean look with pretty floral patterns and bright bold colors. I have created a spread of fascinating foods to showcase the fresh flavors of this rejuvenating season. With the advent of Spring, the markets are filling up with the freshest produce of the season. Tender asparagus, delicate spring onions, cool cucumbers, crunchy radishes, refreshing citrus lemons - all of these have inspired me to create a line of contemporary foods that look beautiful and taste delicious.
This is “Foodé Couture” – my first ever creation of fashionable foods! Coming up… The Elegant - Phyllo Cups with Asparagus, Spring Onions and Scrambled Eggs The Colorful – Cucumber and Raddish bites with Smoked Salmon, Dill and Caper Cream Cheese The Dazzling - Lemon Panna Cotta Join me for a behind-the-scenes coverage, exclusively on Signature Concoctions.
Phyllo Cups with Asparagus, Spring Onions and Scambled EggsWith their lush green color and mild delicate flavor, asparagus and spring onions are natural spring-time vegetables. These are the first among my “food models” to enter the green room backstage. I used some pre-baked ready-to-eat mini phyllo cups and filled them up with scrambled eggs, spring onions and asparagus, for breakfast one weekend morning. With the bright green contrasting the sunny yellow, these decked-up munchies are the showstoppers of my Spring Show!
Makes 15 phyllo cups 1 pack of Athens Mini Fillo Shells (contains 15 shells), thawed at room temperature or slightly warmed up in the oven as per the directions on the box 1 spring onion stem, white and the green parts chopped 3-4 asparagus stems, trimmed and sliced diagonally into 1 inch pieces 1 tbsp butter 2 jumbo eggs (3 if using large or extra large) 4 tbsp whole milk, cream or half ‘n’ half salt freshly ground black pepper chives, cut into about 2 inch pieces (for garnishing) paprika (for garnishing) Heat a medium non-stick frying pan or skillet over medium-high heat. Add the onion and asparagus and sauté for about 3-4 mins. Season with salt and black pepper. In the mean time, in a prep bowl, whisk together the eggs, milk, salt, and pepper. Pour the eggs mixture into the pan with the spring onions and asparagus and cook them over medium low heat, folding them over continuously with a spatula, until the desired doneness. Take off the heat and check for seasonings. Spoon sufficient amount of scrambled eggs mixture into the phyllo shells and garnish with a couple of chives. Sprinkle paprika for some added color and flavor and serve immediately or at room temperature.
Cucumber and Radish Bites with Smoked Salmon, Dill and Caper Cream CheeseNext in line …. some cucumbers and radishes. I have created a low fat, heart healthy snack that brings out the season’s best colors, textures and flavors. Silky cream cheese and smoked salmon get an added crunch when served on radish and cucumber slices. Dill goes very well with smoked salmon and it adds a subtle flavor to the overall taste. Dressed in pretty pinks and cool greens, these bite-size beauties hit the ramp looking absolutely stunning!
Makes about 20-22 snack bites 1 kirby (pickling) cucumber (or about ½ of regular cucumber), sliced into ¼th inch thick slices 3-4 radishes, sliced into ¼th inch thick slices ¼ cream cheese, plain or flavored like garlic ‘n’ herb or chives (I used Philadelphia Whipped Garlic ‘n’ Herb) 1 tsp capers, drained 4-6 slices (about 1 packet) of smoked salmon, ½ chopped and ½ rolled and cut into 1 inch pieces forming pinwheels dill, chopped and some sprigs, for garnishing Combine the capers and the cream cheese. Mix well and keep aside. Lay the cucumber slices on a serving plate, top it with chopped smoked salmon and a dollop of cream cheese. Garnish with chopped dill. Lay the radish slices on a serving plate. Spoon a dollop of cream cheese and place the cut up smoked salmon roll on top of it. Tuck in a sprig of dill in the smoked salmon for garnish.
Lemon Panna CottaLemons, for me, usher in the taste of Spring! Their contrasting sweet – tart citrusy zing is perfect to perk up the flavor of any dish, even a sweet one! Here’s how I use them to make a luscious dessert that is a great Spring dessert – Lemon Panna Cotta. This delicate dessert uses the acidic taste from the lemons to accentuate the velvety cream. And I accessorize each dessert cup with some mint leaves and lemon swirls. Mouth watering and irresistibly attractive, these petite sweeties dazzle on the ramp at this Spring show!
Makes 3 mini desserts -1/3 cup each 1 cup half ‘n’ half (alternatively use ½ cup whole milk and ½ cup heavy cream) 2 tbsp granulated sugar 1-2 drops of pure vanilla extract ½ tbsp lemon zest (about 1 lemon zested) scant ½ tbsp gelatin powder 1 tbsp water In a sauce pan gently warm the half ‘n’ half over low heat. Add the sugar along with a couple of drops of pure vanilla extract and once dissolved add the grated lemon zest. Mix the gelatin powder into water and add it to the cream mixture. Bring it to a light simmer, stirring continuously to make sure the gelatin dissolves completely and the citrus flavor infuses the cream mixture, for about 4-5 mins. (The half ‘n’ half should be heated only till it forms tiny bubbles around the edge of the pan and steam starts to rise. It should not be boiled.) Remove from heat and pour the cream through a fine-meshed sieve to seperate the lemon zest and any undissolved gelatin from it. Then pour into the dessert moulds, dividing equally.
Chill until set, about 4- 6 hours and up to 2 days. When ready to serve, garnish with a lemon swirl and a sprig of mint.
Optional Garnish/Decoration toothpicks, broken into halves lemon slices mint leaves, with a little part of stem
Make a cut from the center to the edge of a slice and then twist it to create a lemon swirl.
Hold the swirl between your fingers and try to squeeze as much juice as possible.
Tuck the two ends using a half broken toothpick to hold it in place.
Insert the stem of the mint leaves and then place the lemon swirl on the side by inserting the toothpick. Try to hide the tooth pick as much as possible!
By Vasanti, on April 26th, 2009 | Tags: asparagus, cream, cream cheese, cucumber, dill, eggs, garnish, lemon, panna cotta, phyllo cup appetizers, phyllo cups, phyllo shells, smoked salmon, spring, Spring 2009, spring onions, spring recipes, swirl | Category: For your sweet tooth, In Season, Small Plates | 33 comments | |
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|Add to My Favs “Ice is my middle name”, said my husband as he entered the house. It was freezing outside and I too got back to our cozy warm home with Nia just a little before him.
With the snow falling outside and subzero termperatures around us all we craved for dinner last night was a rich, warm and hearty meal. Hmm, I thought what could be more perfect than a big steaming bowl of nourishing soup in this mid winter freeze?! Dinner’s ready! Thaw off with this quick and easy one pot concoction!
Curried Winter Squash Soup(Butternut Squash Soup with fresh Ginger and Garam Masala) Soups are a perfect heart-warming meal for cold winter nights. With a salad or some hot wholegrain bread on the side, you turn a simple soup into a good solid meal for you and the kids too! Winter Squash Soup is a terrific soup, especially for winter meals! Couple of days ago, when I was at Wholefoods, I picked up a Butternut Squash from a pile of winter squash in their produce section. (Here’s a quick quiz: Point out the butternut squash in the picture below? Click here for the answer)
Butternut Squash is an excellent ingredient for a thick, creamy soup and garam masala with all its spices gives it an amazing twist! Simply dice the squash, and sauté it with onion, garlic and garam masala. Add chicken/vegetable stock to it and mix in some ginger at the last stage for a wonderful earthy flavor. Bring it to a boil and continue to simmer till all the ingredients are cooked through. After a quick whirl in the blender and let it sit on the simmering stove till you are ready to eat. Try this healthy soup recipe tonight. It won’t take you more than 15 minutes of prep work and 30 minutes of cooking. The complex flavors in this creamy yet light soup will warm up your heart and wake up your palate!
Serves 4 1 butternut squash (about 1-1½ lb), chopped in 1 inch cubes, outer skin discarded
1 medium onions, finely chopped 2-3 tbsp extra virgin olive oil (or butter) 2 large garlic cloves, smashed 1 -2 tsp garam masala (alternatively, you could use Curry Powder or Ground Cumin and Ground Coriander) red pepper flakes (for desired level of heat) 1½ inch fresh ginger, peeled and roughly chopped 4 -5 cups (enough to cover all the squash cubes) your favorite chicken/vegetable stock or water ½ cup light cream or half ‘n’half + some for garnish salt fresh ground black pepper cilantro/parsley leaves for garnish Sauté onions in olive oil/ butter in a heavy bottomed pot over medium heat, stirring occasionally, until transclucent, about 3 to 5 mins. Add garlic, garam masala, red pepper flakes and a pinch of salt continue to cook for another minute. Stir in the cubed squash along with the stock/water and finally mix in the ginger. Bring it to boil and continue to simmer, uncovered, stirring occasionally for about 30 mins. Purée soup in a blender until smooth (use caution when blending hot liquids) and return soup to pot. Adjust the seasonings to your taste and stir in the cream. Keep soup simmering over low heat until ready to serve. Garnish with some cream and cilantro/parsely leaf and serve hot with a side of bread or salad.
Soup can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. By Vasanti, on January 18th, 2009 | Tags: curried winter squash soup, hot bowl of nourishing soup, winter squash soup with fresh ginger and garam masala | Category: Dinner, In Season, Indian Fusion, Lunch, Vegetarian | 4 comments | |
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“It’s the end of Fall This year, Diwali came and went just in time for Halloween and the festive treats went on all week long! Honestly, I am not much into Halloween’s trick-or-treats but I’m definitely into the lots and lot’sa bright, orange pumpkins that Halloween brings along with it! (Here’s an interesting article on Halloween & Pumpkins)
Here’s a couple of my pumpkin concoctions…..
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. They make an elegant impression, showing off their outer beauty by revealing the fillings that go inside the shell. I believe serving a narrow slice of tart or a little tartlet is a stylish way to add finesse to any occasion. (Alright…I think you got the point?!)
. It will get dirty, it will be a royal mess and it will take time to clean up. Steel yourself!!! Just go to the store and grab frozen pastry dough or a few tart shells and fill’em up with the most amazing things!
Montréal is truly a food lovers’ paradise. Walking around Montréal during our first visit last Summer, we realized that one can’t go more than a single block without hitting a gastronomic jackpot! So, just before the end of Spring season this year, we went on a quick foodie trip to the city. While our first trip was very touristy, our itinerary for this trip included some of the hottest French food destinations like 
” That’s what my darling hubby has been saying since the beginning of Fall! 
