Fork Spoon Knife is the personal blog of Asha where she chronicles her journeys in food through stories, recipes and photographs. She can also be found doodling and sharing her experiences as below.

 
                        

10.28.2014

{Gluten Free} Almond and Peach Cake

Gluten Free Almond and Yogurt Peach Cake

My apologies for being sporadic last week. I am working full force on the Fall Issue of NOURISHED magazine and super excited about how vibrant it is looking to be! More on it later this week as it gets released in digital and print versions. But, while I take a breather from layouts and editor's note, I thought I would stop by this happy place of mine and share some love with my latest bake..

I have been doing a fair bit of gluten free baking and there are several recipes especially those using nut flours that naturally lend themselves to grain free living. But, the nut I use the most and try to extract the most of is Almonds. I love them. They are indeed my favorite nut and so, using it in as many ways as I can think is sheer pleasure.

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Last time, I told you about cracking the whole almond pulp thing and making it stretch beyond just the milk. Ever since I started making my own almond milk, for more than a year now, I have been crafting ways to use it in ways other than granola. These have rested in fudge brownies, deep dark truffles and awesome tart crusts. One thing I failed on time and again was in making cakes.

In my mind, this is how it worked. Squeeze almond pulp as dry as you can and then adjust liquid measure added to get to batter consistency. It seemed rather straight forward. Right? Wrong! The wetness quite never got baked out. It was always soggy inside. The outside would come out just fine and I'd get my hope high only to find the middle like sodden heather. Mulch! Not pleasant, I'll say. Yet, for some stubborn reason (I am a scorpio, see), I would continue testing more of it in its wet state. Eventually, I realized I was simply wasting too many good ingredients after bad damp flour.

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Then, when those tarts came out real nice, I decided to bring back that hope. This time, with the dehydrated and re-floured version. Smack on head! Duh! Why did I not do that before? Oh yeah, I know. Mulish. That's me. Anyway, needless to say, the chemistry worked as it should. In that, in its dry form, the flour of almond pulp behaved simply as almond meal, from simply grinding the nuts into powder, would. And the glorious rise of the cake in the oven was not marred by the flop of damp center. Hallelujah!

10.21.2014

{Gluten Free Baking} HUSK TOMATO TART + GRAIN FREE CORN CRUST

Ground Husk Tomato Corn Galette

I had not been to the Union Square market in over a year and I guiltily made my way through the stalls that I so regularly patronized only sometime back. I was half hoping the stall owners would not see me and half hoping they would remember me. Okay, I confess, I would have really liked one of them to have spotted me and given me a wide smile of recognition and the "It's good to see you again" cheer. But, hey, whom am I kidding! This is New York City, land of the fleeting, transient, and anonymous.

After the first five minutes, I realized I was not going to run the risk of accusatory stares of "Where the heck were you?!". Neither was I going to be enveloped in warm embraces of "Welcome back!". So, I huffed about it for a space of two minutes and then decided to simply accept it and move to leisurely engaging with the produce which has always been a more productive way of spending time anyway. Mooching along the aisles and dodging the crowds, I made my way through the various produce stands. More importantly, I was looking to prove that there was nothing here that was not in my own little weekend farmers' market, where, by now and by virtue of going there literally every week, the vendors said hello to me!

Ground Husk Tomato
I nearly made it to the end without anything really caught my eye. It was the same couple of great vegetable and fruit stands, the honestly, arrogant goat cheese guy, the lovely flower shop and the shop in the corner that has the best ricotta I have ever tasted outside Italy. Then I walked into a random vendor whose stall I don't remember ever buying anything from. There was a huge mound of what looked like gooseberries. I love them but I remember they are terribly pricey at my market. The sight of the large quantity here gave me hope that this may be more affordable.

I tasted one and it tasted nothing like a gooseberry. Confused, I queried the vendor and I discovered a whole other class of tomatoes! Ground Husk Tomatoes. Related to Cape Gooseberries, they are adorable tiny fruits fully encased in a dried leafy husk. They were entirely intriguing. The guy said he eats them on their own and I can see how that would happen. These are entirely addictive just to figure out the flavor and each one is a little different. Was that a berry like one? or a pineapple one? or perhaps a touch of mango? In any case, nothing like a tomato.

Ground Husk Tomato Corn GaletteGround Husk Tomato Corn Galette
Obviously, as I mulled about it, I snacked on a fair few of them. But, I had bought a good amount of it as they were rather well priced for its exotic allure. I decided the best use other than eating it raw would be to bake it. I made muffins with them and then I decided to make the galette. That was a momentous decision. You see, since learning that I am wheat allergic, I have not had a tart. Now, that is a sacrifice. It is not just that I love this genre of meals, it is also the easiest full meal to make on any day. I was excited and slightly intimidated about the thought of creating a recipe that was completely gluten free.

10.18.2014

{Taste} New York: Pickle Shack + Crop to Cup - Brooklyn

Pickle Shack BurgerPickle Shack Burger

Crop to Cup roastery

In the year that I have been living in Brooklyn, I have come to love the place for its unhurriedness, diversity, hospitality and variety of passions. People in Brooklyn are intensely passionate but on the surface look rather cool and laid back. But, get them going and the spark comes on in the eyes, there is a glow and sometimes there is no stopping the flow of opinions, thoughts and gesticulations. It is all rather endearing I must say because it does not come with the fist pumping, finger jabbing or table thumping that happens in Manhattan but with a quiet confidence and a dreamy conviction.

For that reason, whenever the clouds are above my head, I simply walk around the 'hood and chat with the owners of the small business that dot every bit of this borough. It is the most uplifting thing that I do for myself. They genuine interest in what they do goes beyond making money. It is more about giving a voice to who they are and that is as inspiring as anything can be. At times when I am rather pissed off with the world, these experiences come as a soothing balm and believe me, I come back wondering why I ever was in a foul mood!

I have recently begun to explore more of all the borough and chronicle my experiences through the {Walk} New York and {Taste} New York series. Today, I share a couple of places I love to eat in the Park Slope that you may not have heard of but do fantastic work, have a gorgeous back yard to sit in and count your stars. All the while, sipping on amazing brews and biting into delicious plates.