¡Que Delish!

A Dessert By Any Other Name Wouldn't Be As Sweet

2016-10-09T01:18:00.002-04:00

My love for Food52's website was the catalyst for discovering another baking guru, by the name of Yossy Arefi, the author of Sweeter Off The Vine. Touting a collection of "fruit desserts for every season", now we have an excuse to indulge, no matter the time of year.

The Spring section features rhubarb, strawberries, cherries, as well as a number of herbs -- most notably, lemon verbena. The Summer mix brings apricots, mixed berries (think blueberries & blackberries, to name a few), melons, stone fruits (nectarines & plums make their entrance), raspberries and most epic of all -- figs. To have enough figs on hand in summer after snacking is the goal for next summer, in order to attempt the beautiful "soft chocolate and fig cake" featured on page 123.

As the temperatures drop like the leaves, we welcome the grapes, persimmons, pomegranates, apples, pears and squash. Quince is also featured -- and sadly, I have yet to find it here in NYC, only in membrillo form -- a sweet but slightly astringent dense jelly which is made by cooking down quince for a long time, mixed with sugar. The wintry fare features classics such as cranberries, citrus fruits and dates.

The stunning photography is inspiring for the intermediate baker ready to up their desserts to the next level. Arefi also includes her "year-round essentials" -- her pie crust is tried and true. The recipes here are creative and serve as an amazing springboard for spinning off new favorites.

This book was received from the Blogging for Books program in exchange for review.

Mixing It Up In The Matrix

2016-03-08T09:25:00.001-05:00

As an avid fan of cookbooks, one can easily get lost in the sea of new options and want to build a library of just cookbooks to immerse in for inspiration and transport yourself to various beautiful foreign lands through exotic spices and flavors. Mark Bittman, being a vetran of cusines, has curated an amazing summary of options in a single source of foodie delights -- The Kitchen Matrix.

The Kitchen Matrix does for me what I wish I could transfer easily from my thoughts onto paper. It has all the nuances of meals broken down so you can take a base of egg noodles, for example, and transform them into 4 different new dishes, simply by changing up a couple of ingredients, and suddenly the dish takes on an Chinese flair with fish sauce, sesame oil, cilantro and green onions -- or Thai with the infusion of lemongrass, coconut milk and roasted peanuts.

Plenty of stunning snapshots of the permutations of culinary possibilities for simple but tasty ingredients are sprinkled throughout. Flipping through for just a couple of minutes, you get inspired to come up with yet more combinations. This cookbook is excellent for the medium to experienced home cook who needs flexible recipes that are actually not really recipes, but more like the useful tips from a friend who happens to be a chef, shared over a delicious meal shared at home.

This book was received from the Blogging for Books program in exchange for review.

Tacos: Not Just for Tuesdays

2015-11-05T22:36:00.000-05:00

As my long time love for Mexican food has reached a higher level, this path led to making corn tortillas from scratch. Armed with masa harina and a lovely-but-heavy cast iron tortilla press, Taco Tuesday in our house was never the same. Sure, you can buy a tortilla in the grocery, but take a gander at the ingredient list. What else does it list in addition to corn, water and salt? And so the DIY taco tradition began.

I was thrilled to see I'm not the only non-native who loves fresh tacos enough to bust out a tortilla press. Chef Alex Stupak of the 3-star Empellón Taqueria in NYC penned a beautiful tribute to the taco's tasty glory.

Stupak's Tacos: Recipes and Provocations dives into the variations on doughs, just when you thought corn was the only way to go. Tacos also delves into some unique salsas, from the basic tomato-based types to moles that may remind us of a "Sunday sauce", simmering for hours and continuing to brim with amazing flavor days later. Chef Stupak worries little about the purists, breaking away from traditional mexicano and goes quite modern taco, featuring one with pastrami and mustard seeds. Perhaps Tacos takes the street food status of this fan favorite and elevates it to an esteemed status, but without turning Taco Tuesday into fussy taco time.

This book was received from the Blogging for Books program in exchange for review.

Crowning A Smoothie Queen

2015-09-28T23:25:00.001-04:00

A year ago, I fell in love again. Is it weird that the object of my affection lives 24/7 in my kitchen? It's my Vitamix blender, naturally. He (yes, he) is the workhorse of this place, keeping us on track when the richer foods get the better of us, making us all sorts of green concoctions that actually taste quite palatable. Having tinkered with so many variations of smoothies on my own, my interest was piqued when I spotted The Blender Girl Smoothies featured on two of my favorite food blogger's sites.

For many a breakfast over the past few months, I toted a smoothie on my commute to the office. I wanted there to be variation in the smoothie flavors so I would stay motivated to continue my morning ritual. The time spent to make one in the harried morning is well worth it -- the nutrition gleaned is without a doubt tremendously helpful to push you through your day with more energy and vigor than the usual coffee.

Often reaching for the same classic ingredients in smoothies, I was happy to see The Blender Girl Smoothies features tons of fruits, veggies and add-ins I hadn't previously considered. Red bell pepper? It's in the Pomegranate Slam It Smoothie. After bringing home a beautiful case of pomegranates, I've got this one on the short list of what to make soon. The Chai Tai smoothie sounds like a refreshing spin on the classic warm spiced drink, with regular milk swapped out for protein packed almond milk.

Those following a paleo, vegan and/or gluten free regimen may find many inspiring smoothie ideas to give a whirl, and share with someone who can't believe a blender could be so swoon-worthy.

This book was received from the Blogging for Books program in exchange for review.

Getting to the Root of What's Tasty

2015-09-12T19:04:00.000-04:00

Simplicity can be beautiful. Getting to the root of what makes food delicious will inevitably lead us down the simple path. Food that is unadulterated, raw, fresh, unprocessed. In today's era of questionable foods, Sarah Britton's approach is refreshing and inspiring to me. I share her passion for natural, wholesome foods. It's safe to say vegetarians and flexitarians alike will enjoy the styling and array of gorgeous recipes that grace My New Roots.

Stumbling upon Sarah Britton's blog, the mouth-watering choices were impressive, and up until recently, we anxious awaited seeing the full portfolio of creative dishes she showcases in this cookbook. Some of the ingredients are off the beaten path, providing a new discovery into nutritious flavors.

One item to note for those who adhere to a vegan diet, My New Roots does contain some recipes with egg and/or dairy. However, the overall majority of recipes are vegan-friendly and serve for a great inspiration for those looking to expand their breadth of cooking and preparing more plant-based dishes.

This book was received from the Blogging for Books program in exchange for review.

Genius is 1% inspiration & 100% tasty.

2015-05-25T23:28:00.003-04:00

Genius. It's a lofty word, a high expectation for any cookbook. Food52, one of my beloved sites for all things culinary can swing it. They know a thing or two about what constitutes a genius recipe, so much so that they filled a whole delicious book full of them.

Bread that requires no kneading, was my first pick amongst the mouth-watering choices found here. It was a new discovery, to find a slow fermenting dough that didn't require multiple rises, albeit very watery. I would recommend adding less water than this recipe suggests, but yet it still managed to "rise" to the occasion of turning out bakery quality.

Another stroke of pure genius is the hummus, a huge favorite of mine from Yotam Ottolenghi, author of a number of amazing cookbooks such as Jerusalem, Plenty and Plenty More. Having made his hummus recipe for countless parties and for indulging on my own, I can attest that the inclusion of this recipe gives Food52's cookbook total genius level bragging rights.

No matter how many years of experience cooking we have, it's always reassuring to have a solid set of recipes within our repertoire. Eliminating the risk of a flop that could require ordering pizza, this set of hits will keep you looking ahead to what else you can tackle, and may even try or the first time to serve at your next dinner party.

This book was received from the Blogging for Books program in exchange for review.

Getting Your Masters in Pastalogy

2015-03-30T00:35:00.002-04:00

Pastalogy, the new major for those who aren't afraid of the infamous g word that ends in -luten. Marc Vetri's Mastering Pasta is a beautiful throwback to the simple, or not so simple art form of flour meeting water and egg to develop into one of my favorite carbs.

Having dabbled into the world of making my own gnocchis, I was thrilled to see a whole chapter dedicated to those pillowy soft bites of heaven. He even tinkers with non-potato gnocchi, bringing squash into the fold, a creative twist that sounds well worth attempting in your kitchen.

In addition to gnocchis and fresh pastas, this guide to all things deliciously homemade and Italian gives you the inside edge on perfecting risottos, as well as making your own broth (a.k.a. brodo) along with other knockout sauces to adorn the homemade delicacies strewn across the pages of Mastering Pasta.

Turning inspiration into reality just involves hunting down some tipo 00 flour, or perhaps a little semolina, and selecting a page out Vetri's arsenal.

This book was received from the Blogging for Books program in exchange for review.

The Healthy Mind (starts with what's on your plate)

2015-03-08T15:07:00.002-04:00

As a huge fan of all things that manage to overlap in the tasty and healthy categories, The Healthy Mind Cookbook was a joyous addition to this blogger's collection.

The first three chapters delve into some fascinating areas that are typically not cookbook fare. Firstly, we are presented with new knowledge on our brain chemistry and making mindful choices about healthy eating. Once your neurons have been stimulated by the first chapter, we're led to the next -- a veritable catalog of "the culinary pharmacy" of various spices, herbs and produce. Cardamom, I learned, is rich in a trifecta of minerals: potassium, calcium and magnesium. The entire chapter covers such a wide gammut of foods you will appreciate in a new light. The final "pre-recipes" chapter deals with the fun stuff, taste and flavor.

Unique to The Healthy Mind, is a whole section named "Dollops", and rightfully so, these are the powerhouses of flavor that will transform your great plates to amazing. Minted chimichurri and the Pomegranate Olive Mint Salsa are both on the short list of MMDs (must make dollops, naturally).

Not to leave out the sweet toothed amongst us, Rebecca Katz covers the treats that both brain and body will approve -- Pumpkin Tart in a Cashew Crust & Meyer Lemon Pudding with Fresh Strawberries are two sweets that will need to be given a whirl. As the weather slowly begins to warm from icy to mild breezes, lighter and nutritious plates have a confirmed place at our table.

This book was received from the Blogging for Books program in exchange for review.

the kitchn cookbook

2015-02-17T00:52:00.000-05:00

When a blog is named "the kitchn", you can't help but think there's an unassuming, humble nature to those behind the advice dished out (pun so adorably intended). A quick glimpse through the site and you are quickly surrounded by useful bits about food storage, making the best use of your ingredients to plan meals. Essentially it's more than just recipes.

The same formula holds in this artfully composed cookbook. It feels different from the traditional style that comes to mind when I think of the word cookbook. I had to pore over the contents over a few sittings to be able to summarize what sets it apart in this regard -- accessibility. You don't need to be the Culinary Institute's A+ pastry chef to successfully transform these pages into meals. There is something soothing, warm and comforting about the mix of both recipes/ingredient guides and a sort of "kitchen-hacking" where you may find the sweet spot of organizing, designing or streamlining that special room known to some as "the kitchn".

This book was received from the Blogging for Books program in exchange for review.

Flour + Water = Gorgeous Pasta

2014-11-26T22:09:00.002-05:00

Wonderland. If I had to sum up what Flour + Water is in one word -- wonderland. Of pasta. To call this a cookbook would be to err on the simplistic side.

I attempted to make the Ravioli dough, referred to as "Rav dough" to add extra pasta cred. It is a very exacting recipe, which calls for spritzing the dough with water to add the final balance of moisture. Without a spray bottle on hand, my improvisation yielded a drier dough than I had experienced in prior pasta making sessions (i.e. not this recipe). The precise nature of the recipes serve as a great learning experience which will undoubtedly improve your pasta making game.

Chef McNaughton of San Francisco's flour + water restaurant spent considerable time in Italy learning from the best on how to serve up gorgeous arrays of pasta shapes. Tagliatelle, tortelloni, farfalle and many more grace the pages of over 70 creative dishes that showcase the magical metamorphosis of flour and water.

This book was received from the Blogging for Books program in exchange for review.

You're The Butter To My Bread

2014-11-05T10:05:00.001-05:00

Peter Reinhart has build up a reputation for being a bread expert. A bread baking expert -- not to be confused with being a master at something far more common, a master bread eater.

In his latest work, Bread Revolution tackles a gnawing guilty thought about bread -- is it healthy? Sprouted grains are abundantly utilized throughout these glutenous (and non-glutenous) edible artisanal delights.

Sprinkled across its pages are guiding wisdoms in the form of Q&As. "Can I substitute...." is one of my favorite questions for any recipe, and Reinhart knows I'm definitely not the only one. Cooking is a far more safe zone for subs, in baking it's more tricky, better left to practice and expertise.

Inspiring & innovative are two of my marks of a resourceful cookbook - Bread Revolution has you covered like flour on a counter. Sprouted wheat in bagels sounds like a challenge requiring lox at the finish line. Save the rest of the wheat for sprouted croissants and the real challenge may be waiting until company arrives to share them.

This book was received from the Blogging for Books program in exchange for review.

New goal - Becoming a Pizzaiola

2014-10-25T01:43:00.002-04:00

Living in NYC has its advantages. Access to omg-level pizza being one of them.
Which begs the question -- when such attainable deliciousness is a seamless delivery away, why would I venture to make my own pizza? Because I can. And I know exactly what's in it.

Enter The Pizza Bible. It's beautiful red and white debossed cover reminiscent of the pizza box I would carry home in my youth from the neighborhood spot. Chef Tony Gemignani's new cookbook is no shy foray into the decadent journey of pizza making. As a World Pizza Champ -- 11 times a champ no less, a jury of his peers would agree this cookbook title is totally legit.

Chef G believes pizza is simple but you must "respect the craft". He even has this motto tattooed onto his hands. How do I know this? Exhibit A photo on first page of the first chapter. Theory, my pizza loving friends, is key before you can master the savory recipes that follow.

"The Master Class" section is exactly what is needed, whether novice or (almost) ninja. The section covers a wealth of pizza 411, divided into Theory & Practice: equipment recommended, everything you ever wanted to know about why this flour brand vs that one (protein % vary greatly), and dough making by hand...until that wish-listed Kitchenaid mixer arrives. You'll also learn why starters will deliver more flavor, along with the science behind the magical sugarplum-esque dance of flour, water and yeast.

As a culinary nerd (and all-around nerd), I knew I was in love with the Pizza Bible when I saw the "Theory of Pizza Relativity". Einstein would definitely approve of this one. The generous sprinkling of step-by-step photos, demonstrating the techniques are 100% culinary nerd approved. Following these guides while practicing on a couple of batches of dough paves a tasty path towards becoming a pizzaiolo/a. That's italian for pizza ninja.

The "Ten Commandments of Pizza" are both entertaining and educational. Smartly done is the breakdown by chapter for regions/styles. The whole pizza gamut is on display - regional American, Chicago (Jon Stewart, please disregard) Sicilian, California, Napoletana, regional Italian, Global (Barcelona/Muchen/Dubliner/Parisian/Greco), grilled, wrapped & rolled, focaccia & breads.

For the true DIY chefs, the regional American section even features how to make your own sauce/gravy and sausage. Just don't forget to post those gorgeous homemade slices with a dash of #imadethis, sprinkle of #yammy and splash of #BuonAppetito.

This book was received from the Blogging for Books program in exchange for review.

Slow Cooked Roasted Butternut Squash Soup

2011-11-24T09:04:00.006-05:00

I saw an inspiring recipe for Butternut Squash soup in a cookbook called The Italian Slow Cooker. I wanted to enhance the squash by roasting before slow cooking, similar to my Roasted Pumpkin Soup. This one serves 6 and can be easily doubled for 12.

1 medium onion, coarsely chopped
2 Tbsp. extra virgin olive oil
2 garlic cloves, unpeeled
1 large butternut squash, peeled, seeded & cut into 2-inch chunks
2 medium potatoes, peeled and cut into 1-inch chunks
1 tsp dried sage, or 3 fresh leaves
4 cups chicken broth
salt & pepper, or Goya Adobo to taste

Peel butternut squash and remove seeds. With a sharp knife, carefully cut into sections to make 2-inch cube of uniform size.

Preheat oven to 350 degrees. Coarsely chop onions. Peel potatoes and cut into 1-inch cubes.

On a foil-lined baking tray(s), place the butternut squash, potatoes, onions and unpeeled garlic cloves. If using two trays, place onions and garlic cloves on one tray, separated from squash & potatoes. Drizzle extra virgin olive oil on all vegetables and mix with hands, coating well. Place trays in oven.

Roast onions and garlic for 20 minutes then let cool. Let butternut squash and potatoes roast for an extra 20 more minutes. Unpeel garlic cloves and chop into a few coarse pieces. Add onions and garlic to slow cooker insert.

Add roasted butternut squash and potatoes on top of onions and garlic. Add sage to mix, crushing between fingers if using dried. Pour in chicken broth and season with salt & pepper (or use Goya adobo).

Cook on low for 4 hours. Let cool slightly, then puree mix in blender. Serve hot with a little sour cream or a drizzle of olive oil.

Pastel de Papas [español]

2011-11-20T23:31:00.005-05:00

Adaptado de Recetas de Argentina con sugerencias de mi probador de recetas, un argentino que sabe una o dos cosas sobre Pastel de Papas. Para 4-6 personas.

1/2 kg. de carne molida
aprox. 1 cucharada de aceite de oliva
1 cebolla amarilla o roja, finamente picada
1 ají marrón rojo, picado
12-15 aceitunas verdes manzanillas, cortadas a la mitad
1 o 2 tomates, cortados en cubitos
1-1.5 kg. de papas
3 huevos duros, picados
aprox. 1 cucharada de mantequilla/manteca
Goya Adobo sazón, al gusto ají molido, al gusto
orégano, al gusto
sal y pimienta, al gusto

Pelar las papas y poner a la olla grande con agua suficiente para cubrir bien. Hervir las papas a fuego lento, cocinar hasta que un tenedor fácilmente penetre en la papa. Colar las papas y ponerlas en un tazón grande. Hacer el puré con un pisador de papas o un tenedor. Mezclar con la mantequilla (manteca), el adobo, sal y pimienta y estacionar.

En una sartén, agregar el aceite de oliva y calentar a fuego medio. Agregar la cebolla finamente picada y el ají marrón rojo picado a la sartén y freír hasta que la cebolla esté dorada.

Agregar la carne picada a la sartén y mezclarla con la cebolla y el ají marrón rojo. Revuelva de vez en cuando, cocinar hasta que la carne esté cocida. Sacar el aceite excedente.

Agregar el adobo, ají molido, sal, pimienta y mezclar bien. Añadir las aceitunas, picado de huevo duro, tomate y mezclar juntos.

Precalentar el horno a 350 grados. Pasar la mezcla a un molde para hornear. Añadir la mitad el puré de papas como base en el molde. Entonces añadir la mezcla de carne sobre la base de papas. Finalmente agregar la otra mitad de las papas sobre la mezcla. Agregue una pequeña cantidad de mantequilla (manteca) a la parte superior de puré de papas.

Poner en el horno y hornear durante 20-30 minutos, o hasta que la superficie es ligeramente dorada.

Servir caliente y disfrutarlo.

Pastel de Papas [Argentinean Meat Pie]

2011-11-13T21:01:00.008-05:00

Pastel de Papas can be described as Argentina's version of shepherd's pie.

Adapted from Recetas de Argentina with suggestions from my taste tester, an Argentinean who knows a thing or two about Pastel de Papas. Serves 4-6.

1-1.5 lb. ground beef
approx. 1 Tbsp. olive oil
1 medium red or yellow onion, finely diced
1 red bell pepper, chopped
12-15 green olives with pimento, such as Manzanillas, halved
1-2 tomatoes, diced
approx. 2 lbs. potatoes
3 eggs, hard-boiled, peeled & diced
approx. 1 Tbsp. butter
Goya Adobo seasoning, to taste
crushed red pepper, to taste
oregano, to taste
salt & pepper, to taste

Peel potatoes and add to large pot with enough water to cover well. Boil potatoes and lower flame, cooking until a fork easily pierces potato. Drain and transfer potatoes to a large bowl. Mash using a potato masher or fork. Blend in butter, adobo, salt and pepper and set aside.

To a medium sauté pan, add olive oil and heat on medium flame. Add finely diced onion and chopped red pepper to pan and cook until onion is translucent.

Add ground beef to pan, breaking into smaller sections and mixing with the onions and red pepper. Stir occasionally, cook until beef is no longer pink. Drain excess oil.

Add adobo, crushed red pepper, salt and pepper and mix well. Add olives, diced hard-boiled egg and tomato, blending together.

Preheat oven to 350 degrees. Place half of the mashed potatoes into baking dish, forming a base. Evenly place mixture on top of potatoes. Add remaining half of mashed potatoes on top, covering the mixture completely. Add a couple of small pieces of butter on top of potatoes.

Place in oven and bake for 20-30 minutes, or until top is slightly golden.

Serve warm as a main dish or accompanied with a salad.

Slow Cooked Chicken with White Beans

2011-11-06T23:26:00.011-05:00

chicken, Great Northern beans, bell peppers, onion, thyme

Over 2 years ago, armed with a new slow cooker, a supply of black-eyed peas, chicken thighs and a dream, I stumbled upon a recipe online. Not just any recipe, this is the one which will make you want to buy a slow cooker (or bring yours down from that high shelf and dust it off).

The blog which featured the original recipe is no longer available. I've created my own version but would love to give credit for the inspiration - leave me a comment if you're the one to thank for the original!

Serves 4-6.

8 chicken thighs, bone-in, skin removed
1/2 of a large onion, diced
canola oil or olive oil, for sautéing
Goya Adobo seasoning to taste
salt & pepper to taste
1 green/red/yellow bell pepper, chopped
2 cups dried white beans*, cooked or 2 cans (approx. 15 oz. ea.)
2 tomatoes, roughly chopped or 1 can diced (approx. 15 oz.)
1 tsp. dried thyme or a few fresh sprigs
1 bay leaf, optional

* Cannellini, Great Northern, black-eyed peas, Navy or any other small white beans can be used.

Thoroughly wash chicken thighs. Remove skin and any excess fat. Pat dry with paper towel.
Season chicken thighs with Goya Adobo, salt and pepper to taste.

To a medium sauté pan or skillet, add oil and heat on medium flame. Add 2 or 3 pieces of chicken to pan, and sauté for a couple of minutes on each side or until slightly browned, but not fully cooked. Repeat until all chicken thighs have been browned and set aside on plate.

Keeping browned oil in pan, add diced onions and peppers. Sauté for a few minutes, until onions have become translucent and peppers are soft. Add sautéed onions and peppers to slow cooker insert.

Mix in beans, tomato, salt, pepper and dried thyme.

Place chicken thighs on top of beans. Sprinkle chicken with additional dried thyme -- if using fresh thyme and bay leaf, place on top of chicken.

Cover and cook on LOW for 4 to 5 hours, or until chicken is tender.

Slow Cooked Salmon with Lemon & Basil

2011-11-06T00:23:00.009-04:00

Thanks to The Italian Slow Cooker for motivating me to try salmon in the slow cooker.

Slow is a relative term here -- after just 90 minutes you will have tender lemony salmon. I used that time to make roasted sweet potatoes which was a delicious combo.

I've reduced the amount of onion and included two spices which are optional - dill and Goya Adobo seasoning.

Serves 4-6.

1/2 of a large onion, sliced into thin pieces
1/4 cup white wine, such as Pinot Grigio
1 cup water
approx. 2 lbs. boneless salmon fillet, skin-on
1 Tbsp. extra virgin olive oil
salt & pepper to taste
1/2 of a large lemon
a few chopped basil leaves, or 1/2 tsp. dried
dash of dried dill
dash of Goya Adobo

Rinse salmon on both sides and pat dry with paper towel. With skin side down, cut into 6 even portions.

Chop red onion into thin slices and sprinkle into bottom of slow cooker insert. Pour wine and water over onions.

Mix oil and basil together and spoon over the tops of each portion of salmon. Rub oil into each portion to ensure evenly coated with oil.

Place salmon pieces into slow cooker skin side down. Squeeze juice of lemon over salmon and season with salt, pepper, dill and adobo.

Chop a couple of slices of lemon and add into slow cooker.

Cover and cook on LOW for 90 minutes.

Gently remove salmon from slow cooker with slotted spatula. Serve warm with rice, potatoes or salad.

Coconut Jasmine Rice Pudding

2011-10-22T19:03:00.013-04:00

My inspiration for this recipe came from Slow Cooker Revolution, the latest cookbook from America's Test Kitchen. Since not everyone has a slow cooker, I created a version which can be made on the stove for those of us who rather not wait for hours for rice pudding.

Serves 6-8.

Garam masala, cinnamon, jasmine rice, vanilla extract & coconut milk

1 cup jasmine rice

1 1/2 cups water

1 can (13.5 oz.) coconut milk, plus enough water to fill can (to dilute 50/50, for total of 27 oz.)

2/3 cup sugar

1 tsp. pure vanilla extract

1/4 tsp. garam masala

1/8 tsp. ground cinnamon, or to taste

Garam masala is an Indian spice blend which varies by brand. I used Shan Garam Masala Powder which contains: black pepper, brown & green cardamom, caraway seed, cloves, cinnamon, bay leaf, nutmeg, mace, cumin seed, coriander & saffron.

Combine 1 cup jasmine rice with 1 1/2 cups water in a 2 1/2 quart pot. Cook uncovered with medium flame until boiling and water level is about equal to the rice.

Cover and reduce flame to low, setting timer for 4 minutes. Shut off flame and mix cooked rice with large spoon gently, removing any rice from sides of pot.

Add coconut milk, plus water to fill the can, and sugar to the cooked rice. Slowly mix together.

With a low flame, cook uncovered, stirring occasionally, until pudding thickens.

Remove from flame and add vanilla extract, garam masala and cinnamon.

Let cool and serve warm or chilled.

Roasted Pumpkin Soup

2011-10-16T21:38:00.004-04:00

Summer breezes have transformed into crisp autumn air, making way for pumpkin picking.
Beautiful rainbows of golden yellow spaghetti squash, vibrant orange pumpkins next to the muted orange tones of butternut squash and forest green hues of acorn squash.

I was intrigued by a pumpkin soup featured on Exclusively Food. I've added tomato to the roasting pan and ginger to the spice blend. My taste tester had two bowls.

Makes 5 cups.

2-3 lbs. pumpkin, peeled and seeds removed

4 medium cloves of garlic, unpeeled

1 whole tomato, such as Roma

Extra virgin olive oil

1 large onion, finely diced

1/2 tsp. ground cumin

1 dash ground nutmeg

1 dash ground ginger

4 cups chicken broth

salt and pepper, to taste

Preheat oven to 375 degrees. Cut pumpkin in half using a sharp knife. Remove inner stringy pulp and seeds from center using a spoon. Peel skin from both halves.

Save the seeds for roasting later or discard.

Cut pumpkin into approximately 1-inch cubes. Cut tomato in half lengthwise.

Line a shallow baking tray with parchment paper or aluminum foil. Place pumpkin cubes, unpeeled garlic and tomato (skin side down) on lined baking tray. Drizzle the pumpkin, garlic and tomato with extra virgin olive oil, tossing to coat evenly.

Roast garlic for 20 minutes, then remove. Continue roasting pumpkin and tomato for approximately 45 minutes, or until the pumpkin is soft but not browned.

In a large saucepan, heat extra virgin olive oil on medium flame. Add onion, cumin, nutmeg, ginger, salt and pepper, stirring together for a minute.

Add roasted pumpkin, tomato and chicken stock to saucepan. Cover and bring to a boil. Lower heat and remove cover, simmering for 30 minutes. Turn off heat and stir in roasted garlic.

Allow saucepan to cool for another 30 minutes before pureeing in blender, or use immersion blender to puree soup.

Serve soup warm with dash of nutmeg and top with sour cream if desired.