We are going Italian! Cannoli for Daring Bakers...

Phew! I made it. I do seem to be making a habit of such 11th hour completions, ain't I?! Ah well! All's well that ends well eh?!

Ok, ofcourse, I knew it was due for a month but, November, I tell you, is a very, very busy month for births. Many lovely people (me too.. heh heh) born this month and such occassions must be celebrated. So we had week long debaucheries extending into the wee hours of the night and into neighbouring states. We brought the roof down in restaurants and apartments. We even had the police coming by to check on our ruckus, thanks to an over-sensitive neighbour (remember that Friends episode?)!!

So, finally, the approaching deadlines and posts of Daring Bakers from far East, propelled me into fast action. Fortunately, this was an easy enough challenge to pull off in a few hours time.



The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of Parsley, Sage, Desserts and Line Drives. She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks Lidia’s Italian-American Kitchen by Lidia Matticchio Bastianich and The Sopranos Family Cookbook by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.

Few words from our hostess about the Cannoli -

Cannoli are known as Italian-American pastries, although the origin of cannoli dates back to Sicily, specifically Palermo, where it was prepared during Carnevale season, and according to lore, as a symbol of fertility. The cannoli is a fried, tube-shaped pastry shell (usually containing wine) filled with a creamy amalgamation of sweetened ricotta cheese, chocolate, candied fruit or zest, and sometimes nuts.



Cannoli is the quintessential sweet item found in Italian bakeries here, made even more popular by Godfather and Sopranos. I have only had the sweet version filled with sweet cream but Lisa said we could make savory versions as well.

Goaded on by Mr. FSK, who constantly challenges me to "savorize" sweet recipes, I decided to go sweet and savory with this challenge. For the savory, I made Parmesan and Cracked Pepper Cannoli with Shrimp and Celery filling and for sweet, Chocolate Cannoli with Dulce de Leche Cream Cheese filling.



I came up with the filling ideas at the last minute with things already in my pantry and fridge (why? did you skip the previous paras?!). Despite the fact that it took me forever to fry the entire batch, given I had only one cannoli tube, I can definitely see myself making these delectable delights for parties and such. My mind is already swirling with ideas for more fillings. Next party, guys; watch out for some fried, fun goodness! :))

I really enjoyed the cannoli and the savory one was even better than I hoped it to be! So the hub was happy and I was thrilled about being able to post in time!



Parmesan and Cracked Pepper Cannoli with Shrimp and Celery

**
I substituted a few things in Lisa's recipe, because, I did not have the items at home. I used rum and water instead of Marsala wine; apple cider vinegar in place of in place of white wine vinegar.
**

1/3 cup all purpose flour
2-1/2 T fresh grated Parmeggiano Reggiano
1 tsp fresh coarse-cracked pepper
1/4 tsp salt
2 T dark rum
1-2 T water
1 T olive oil
1 tsp apple cider vinegar

For the filling:
1/4 cup cooked curried shrimps, diced
1 stalk of celery, diced as small as you can
2 oz cream cheese
1 T sour cream
3 drops of buffalo sauce
salt, pepper to taste

Mix all the filling ingredients. Process half of it into a coarse paste and fold in the rest to get a chunky filling.


Chocolate Cannoli with Dulce de Leche Cream Cheese

1/2 cup AP flour
1-1/2 T unsweetened cocoa powder
1/2 tsp ground cinnamon
2 tsp sugar
1/4 tsp salt
2 T olive oil
2 T dark rum
1-2 T water
2 tsp apple cider vinegar

For the filling:
2 oz cream cheese, room temperature
2 T butter, room temperature
3 heaping T dulce de leche (recipe from Melanger)
3 T powdered sugar

To make the sweet filling, whip all the ingredients together to make a creamy mixture.

To make the shells: (instructions from Lisa)

In the bowl of an electric stand mixer or food processor, combine the dry ingredients. Stir in the oil, vinegar, and rum enough of the water to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.

Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice). Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little.

Oil the outside of the cannoli tubes (You only have to do this once, as the oil from the deep fry will keep them well, uhh, oiled..lol). Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little.

In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.

Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.

Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.

Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.

Assembling the Cannoli:

When ready to serve, fill a pastry bag fitted with a 1/2-inch plain or star tip, or a ziplock bag, with the ricotta cream. If using a ziplock bag, cut about 1/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side. You can also use a teaspoon to do this, although it’s messier and will take longer.

Press or dip cannoli in chopped pistachios, grated chocolate/mini chocolate chips, candied fruit or zest into the cream at each end. Dust with confectioner’s sugar and/or drizzles of melted chocolate if desired.


Please stop by The Daring Kitchen to see the creative creations of other Daring Bakers

Homemade Ravioli - Meat Ravioli with Puttanesca Sauce

I have been on a pasta making spree. It all started when I spied the leftover dumpling wrappers from my Daring Cooks October Challenge of wontons, in my freezer. I hadn't used many for the challenge and I was looking at an almost full case of them. With the freezer door open, I continued to stare at the package for a good five minutes before inspiration struck.

I had some ground chicken as well and I stared alternately at that and the wrappers and finally, a bulb went off; Dumplings!!! I simply love dumplings and we frequent this place called, Mandoo Bar, in Korea town to satisfy our cravings. We literally 'pig' out there!! They are so light and comforting! How can one not?!


Ok, that's how it started. By the time, I was set to make them, I changed my mind to make a heartier meal and decided to do stuffed pasta with sauce than just steamed dumplings. And, so it was served - Chicken Ravioli with Puttanesca Sauce..

The chicken filling I made would be fantastic for a dumpling as well. So, if you decide to go that route, skip the sauce, change the shape of the wrapper, steam or saute and you are all set!

Before you go, I wanted to remind you about the Book Giveaway, I am hosting in celebration of my 100th post; 4 days left to participate. For details, check out the Giveaway post..

Meat Ravioli with Puttanesca Sauce
Meat filling:

1 package dumpling wrappers
3/4 lb ground chicken/meat
1 medium yellow onion, diced fine
2 cloves of garlic, minced
1 inch chunk of ginger, minced
1/2 rounded tsp paprika
2 tsp worschestershire sauce
2 tsp pimento sauce
1 egg beaten
1/2 cup breadcrumbs
1/2 cup fresh cilantro, chopped fine
salt, pepper, olive oil as needed

Brown the chicken meat in a little oil. Add in the onions, garlic, and ginger and saute untill the water has evaporated and the onions are soft. Mix in salt, pepper, paprika, worscestershire and pimento sauces and cook until the meat is fully cooked.

Remove and cool to room temperature. Add the beaten egg, bread crumbs and chopped cilantro and combine to mix well. Check for seasoning and adjust if needed. Refrigerate the filling until ready to use.

Puttanesca Sauce:

1 large onion, chopped fine
3 cloves of garlic, mined
2 heaping T of anchovy paste
1 14oz can of crushed tomatoes
1/4 cup tomato paste
1-1/2 cups chicken stock
2 tsp capers, drained
2 tsp dry oregano
1/2 tsp dry thyme
1/2 tsp dry sage
1/2 tsp dry rosemary
1/4 cup fresh basil + more for garnish
1/4 cup fresh parsley chopped
salt, pepper and olive oil as needed

Heat oil in a large saute pan and cook the anchovy for a minute. Add in the onion and garlic and saute until soft. Sprinkle rosemary and thyme and stir for a minute till you can smell the herbs.

Add the tomato paste and crushed tomatoes, cover and cook for 5 minutes. Stir in capers, oregano and sage. Season with salt and pepper. Add the stock. Bring to a boil and then simmer on medium low until the sauce has thickened.

Remove from heat and stir in basil and parsley.

To assemble:

Bring a large pot of salted water to boil. Place one wrapper on the working surface and cover the rest with a damp towel. Place a rounded teaspoon of the filling in the center and pat down. Brush the edges of the wrapper with water. Place another wrapper over, press and seal. Ensure that there are no air pockets, else it will break apart while cooking.

When ready, reduce the heat to bring the water to a slow simmer with no angry bubbles. Add 2 or 3 raviolis at a time. They are done when they float to the top. Let them float for 20 secs and then remove. If they seem to have trouble floating to the top, add a few drops of oil to the water and gently pry them from the bottom using a slotted spoon, taking care to not rupture the skin.

Place them in a pan that is lightly coated with the sauce, to prevent them from sticking to the bottom and keep them warm until ready to serve. To serve, make a base of the sauce, arrange the ravioli on it and top with more sauce and garnish with a sprig of basil and grated parmesan.

Time to say thanks & share... an Award & a Book Giveaway

** UPDATE: Given the chaos of Thanksgiving, the Book Giveaway has been extended to Sunday, 29 November, 11:59 PM. Winner will be announced on Monday! **

This is my 100th post!!! So, first of all, I want to thank all you readers for reading, commenting and sharing & making me a better cook and blogging so much fun! And, to show my gratitude for your patronage, I am hosting  my very first giveaway!! Details, later in the post....

I also wanted to take the time to say thanks to the many wonderful people I have met and who make my life so much fun! When you live away from the country you grew up in and your family, friends become family. I have been fortunate and I am grateful for life's generosity.

Recently, I joined Twitter, after much reluctance, and that opened up a whole new world of friends to me. As it happens, some of them are also wonderful food bloggers. We have laughed together, shared stories and virtual coffees and cakes and inspired each other in so many ways.

Barbara is one of the wonderful people I met on Twitter. She writes about her adventures in her kitchen at Barbara Bakes and her wonderfully cheerful blog is filled with sweet, delectable recipes. Now, she has gone and given me a Lemonade Stand Gratitude Award. My very first award!!! Thank you so very much B!

The rules of accepting and sharing this award are:

Put the logo on your blog or post
Nominate at least 10 blogs that show an attitude of gratitude
Link to your nominees within your post
Comment on their blog to let them know they've received this award
Share the love and link to the person who nominated you
Tell us how you've come to have an attitude of gratitude

Blogging has enriched my social life in so many ways. So, I want pass along this award to my blog-buddies who I share my day and its unimportant and important moments with...
- Janet of LaDue & Crew
- Deeba of Passionate About Baking
- Jamie of Life is a Feast
- Meeta of What's for Lunch Honey
- Shaheen Purple Foodie
- Aparna of My Diverse Kitchen
- Barbara of Vino Luci Style
- Pam of The Cooking Ninja
- Renee of Flamingo Musings
- Mowie of Mowielicious

Thank you, guys, for making my days more fun and happening ;-)!

I have one more thing to share; a book giveaway. As you know, I am member of BloggerAid and through them, I had the opportunity to review Notes on Cooking by Lauren Braun Costello and Russell Reich.

The book is aimed at the everyday cook wanting to improve, the seasoned expert looking to review the highest culinary standards and the food lover seeking a fascinating glimpse into the pursuit of epicurean excellence.You can read my full review here. It is a handy book to have, filled with tips and advice for the best dining experience from grocery to kitchen to table. And, it would make a great gift too!! Read my full review here.

I am thrilled to announce that RCR Creative has agreed to do a giveaway of the book to one lucky reader. All you have to do is leave a comment on this post and spread the word about the giveaway through twitter (ref @ashafsk) and facebook (If you use any social media, please leave me a note with your username). Please do make sure to enter your email address, so I know where to reach you.

The giveaway is on until midnight on the Friday after Thanksgiving, 27th November, and I'll announce the lucky winner (selected randomly) on the following Sunday. RCR Creative, will be sending the copy directly to the winner.

Have a great Holiday Season, peeps!

Notes on Cooking - A Review

"Common sense may not be so common but sure can be referred to if published in a book" - Me

So, if someone gave you a handbook to life and told you that everything you need to lead a happy, fulfilling life is in there and all you have to do is "apply" the printed wisdom; Would you take it? I would and I think you would too. Life is short, if you have the code, why not help yourself?! ;-)

Notes on Cooking, by Lauren Braun Costello and Russell Reich, is just that; a guide book to the wide, versatile world of cooking; for everyone from the home cook to the professional chef. And, I got the opportunity to review it thanks to the hard work of the dedicated folks at BloggerAid.

Ruth, from BloggerAid, told me that it was not the usual cookbook but one that I would definitely appreciate as a cooking enthusiast. She was very right about that. There are no recipes in the book but it in itself is a recipe for fine cooking and dining! As soon as the book arrived, I dived right into it and honestly, could not put it down. And, I have read it twice already!

I spoke to Russell Reich, the co-author of the book, to understand the inspiration for the book. Their idea was to put together a book with nuggets of wisdom for the perfect execution from kitchen to table; from getting the right ingredients to prepping and cooking right to styling and plating and even tips on the correct chef's approach and state of mind.

Notes on Cooking is aimed at the everyday cook wanting to improve, the seasoned expert looking to review the highest culinary standards and the food lover seeking a fascinating glimpse into the pursuit of epicurean excellence.

I love the way the book is written; the style and language concise and succinct, yet witty, each note insightful and deliberate with real world examples for emphasis. The notes are broken down by theme and while some of it you may already know, there is much in there that makes you go "Ah! Now that makes sense!" or "Why did that not occur to me before"!!

If that isn't enough, the book has appendices brimming with information on recommended equipment list, food pairings and more reading suggestions! And, the best part; it is perfectly sized!! In just about 150 pages, it packs in quite a bit of advice and know-how and it is small and light enough to be carried around in a purse!

Now, that is my kind of reference text. This is one book that is going to be dog-eared much!

Before, I go, I just cannot resist sharing some of my favorite bites -

• If it's in the title, leave it alone - If you are considering a recipe for boeuf bourguignon and don't care for beef or Burgundy wine, find another recipe.

• Don't TRY to be different - You are different. Cook from your gut.

• Use wet measure for liquids, dry measures for solids - (you'd think that is silly, but think back about the times you have reached for a dry cup measure for measuring the water needed in your recipe?!).

• Do not defrost on the counter - Always in refrigerator or a bowl of water.

• Never jump food more than one temperature state at a time

• Use fresh eggs for poaching but older eggs for boiling - With age, it becomes easier to peel the shell off.

• First aroma and appearance, then temperature, then texture, then flavor

• Avoid even numbers when plating food - Imbalance adds interest.

About the authors:

Lauren Braun Costello has worked with many renowned chefs and is the owner and executive chef of Gotham Caterers in New York. She is also a private chef, instructor and a food stylist for several national television broadcasts.

Russell Reich is a writer and creative director. He is also the co-author of Notes on Directing written with Frank Hauser.

About BloggerAid:

BloggerAid - Changing the Face of Famine, is a group of enthusiastic and passionate food bloggers who have come together with a mission to make a difference in the aid of world famine. I joined them very recently, just in time for the release of their new cookbook which has been put together with contributions from its members. To purchase the book and support our cause, please click on the link on my sidebar.

Leek and Prosciutto Tart with Warm Apple Cider for Fall Brunch

Yay! I made it! You wondering what? Well, I have been planning this brunch for the past three weekends and something or other just kept pushing it on to the back burner. This weekend, I finally decided to tell my Google calender whoz boss! I put my foot down, cleaned out all the scribbles in my schedule and got down to the baking....

Now, you wonder, why all this fuss to get this done. After all, brunch is my favorite meal of the weekend especially because it has such a leisurely note to it! Well... the thing is, Meeta of What's for Lunch Honey is hosting a Brunch today and I don't want to be late for it. It isn't polite, is it?; to RSVP yes and then show up after the party! Very very not acceptable in my hostessing and guesting book....


Anyway, I do get like that when I have to host or cook something by a deadline. I frazzle about and worry till the table is all set and ready. Even then, I can think of just a few more garnishes and little stuff that would make it better and more so... The never ending quest for perfection, ain't it?! :)

Anyway, I have made the typical brunches / breakfasts at home; pancakes and bacon, over easy eggs with Mornay Sauce, Eggs on Toast with Fruit Sauce and more. I love brunching at home. It is my favorite meal, as I said, but I do not particularly relish standing in a line for hours to get it (as inevitably happens at any decent brunch place in the city on a weekend.. New Yorkers' discretionary patience just amazes me sometimes :)))..


This time, I wanted to make something different but still brunch-y. I wanted to play with eggs, cheese, ham and fresh fruit, all typical brunch items for me.

So I thought, why not bake? And, ofcourse, quiche immediately popped into my head. That's a bit more lunch-like for me and quite heavy. So I went with a lighter tart and to bring in that bacon/ham angle, I chose the delicate and flavorful prosciutto paired with mild leeks and goat cheese. And the fruit; well, it's Fall and you guessed it.. Apples!! I made fresh warm spiced apple cider with a hint of citrus...

So, that is the lovely brunch I plan to take to Meeta's - Leek & Prosciutto Tart with Arugula Salad and Warm Apple Cider....


Let's toast!


Leek & Prosciutto Tart
(makes 2 six inch individual tarts or 1 9inch tart)

1 butter crust (Recipe here)
4 oz goat cheese, room temperature
2 T sour cream
2 eggs, room temperature
1 small leeks, sliced fine
1/4 lb prosciutto
1 tsp Worcestershire sauce
1 tsp pimento sauce or other hot sauce
salt and pepper to taste

Chop the prosciutto into squares, reserving a slice or two for garnish. Cream goat cheese and sour cream together to get a smooth, creamy mixture (this is why, it is important to bring the cheese to room temperature). Add the eggs one at the time and whisk to incorporate fully. Add the rest of the ingredients and mix well.

If you are making individual tarts, cut the tart crust accordingly. Blind bake for 10-12 minutes at 400 degrees. Cool the tarts a little, so the eggs don't scramble. Fill and bake at 350 degrees for 25 minutes until cooked and the center is set.

Rest for a few minutes till cool enough to handle. Serve the tarts, garnished with the reserved prosciutto and a few leek rings..

For the salad, I dressed the arugula simply with balsamic vinegar, salt and pepper and topped with toasted pignolis.

Fresh Spiced Apple Cider

4 Macintosh apples, cored, peeled, diced
1 tsp lemon juice
2 slices of lemon
1 tsp sugar
2 cups water
1 stick cinnamon
5 cloves
1 star anise
2 cloves cardamom

Puree the apples with the lemon juice to as fine a consistency as you can. Add a little water if needed to get the blades working. In a sauce pan, add the apple puree with the rest of the ingredients and bring to a boil. Simmer for 10 minutes with lid on. Cool for a few minutes and let the flavors steep. To serve, strain the cider through a fine sieve. Garnish with a slice of lemon or some mint.

Going Japanese for Daring Cooks - Sushi

Ohayo! Genki Desuka?

Have I ever told you that I lived in Tokyo?! Well, I did..for about eight months, when I first started working post b-school. I enjoyed every minute of it; even during those months of 14 hour workd days and I still did not know enough people to hang out with to make the most of the few days of down time. Eventually, ofcourse, there was a gang, late Friday nights and weekends extended with laughter, travel and exploration of a land whose language we did not speak and where English wasn't common!!

You would wonder how life could be fabulous when it was difficult to communicate. Oh! we managed... with much help from the locals who were so willing to help us and more importantly understand us. I have honestly never experienced better service in any other place I have been to. Such meticulous care is given to everything, even the smallest component; things are made so delicate and subtle; there is beauty in every small item and much pride in making it....


And, the food?! Words alone cannot do justice. I was told that since Japan imports everything, they maintain a very strict quality control. Stores were filled with such fresh produce that one of my favorite pastimes was to go grocery shopping! Even the plastic wrapped 24 hour convenience store buns were so flavorful and good.

Recently, a dear friend visited me from Tokyo and she brought this absolutely fantastic persimmon from there for us; that was the most succulent fruit I have bitten into in 4 years! Even Mr. FSK agreed and decided that my raves, about the place, were credible, after all! :-)

So, when I saw that the Daring Cooks challenge for November was Sushi, it instantly took me on a nostalgia trip and hence that long introduction! Bear with me... I can wax on the topic for eternity (these days my hub tunes out the instant I mention Tokyo! LOL).


The November 2009 Daring Cooks challenge was brought to us by Audax of Audax Artifex and Rose of The Bite Me Kitchen. They chose sushi as the challenge.

Perhaps the most cliched Japanese dish adopted by the West is the sushi. As it happens, I had a lot of Japanese food in my time in the country but had sushi only once. Goes to show just how much more there is to the cuisine :)

When I first moved to the US, I refused to eat sushi for almost a year because everyone in Tokyo told me that the American sushi does not compare. So, I held on to the fading memory of that bite of sweet rice and fresh fish even in the face of being called snooty and uppity and all those nasty things! (twenty-somethings can be soo hurtful with words, don't you agree?!)

Eventually, I caved... I couldn't find much other ode to the cuisine (that wasn't heftily priced) and I really needed my Japanese fix. It has become one of our favorite things to have and fortunately, there is a great sushi place just next door to us!


Here are a few words from our hostesses about the challenge:

Although sushi in various forms has been around for fourteen centuries, the modern version was invented in Japan in the 1800’s where a 'hand-formed' sliced fresh fish and vinegared rice ball was eaten as a snack food. Nowadays, sushi is made with various seafood, meats and vegetables, raw and cooked.

The challenge is in four parts:-
Part 1: Making proper sushi rice – you will wash, rinse, drain, soak, cook, dress, and cool short grain rice until each grain is sticky enough to hold toppings or bind ingredients. Then you will use the cooked rice to form three types of sushi:
Part 2: Dragon sushi roll – an avocado covered inside-out rice roll with a tasty surprise filling
Part 3: Decorative sushi – a nori-coated rice roll which reveals a decorative pattern when cut
Part 4: Nigiri sushi – hand-shaped rice rolls with toppings

Yep.. I, actually we, made them all. We played good tag team, with me doing the rice and assembling and Mr. FSK bringing in his expert rolling skills. We went with eel and shrimp as the protein item with cucumber and mayo for additional garnish.


The verdict: While it was fun to make it at home and perhaps a good party/group exercise, it does not compare to the restaurant experience. In the time that I took to just make the rice, we could have had a whole meal at the table. Besides, it is definitely more cost effective to eat out...

One day, I want to go back for a visit with Mr. FSK and share with him all that I enjoyed...I would definitely recommend a trip or a long stay in Japan! It is an experience par none. The natural beauty is spectacular and if you are a foodie, you are in for a happy, happy ride...

Please visit the Daring Kitchen for the recipe, tips and tricks to making sushi and see the wonderful creations by other daring cooks!

Arigatau Gozaimasu!!!

Celebrating Fall with Apple Angel Cake

There is usually a story inspiring my posts? Some have a good plot, with attention arresting twists and turns while quite a few eh not much to write home about. Still, there is the story.

I really don't have any for this one. It is just Fall and that means apples and pumpkins and all things warm and cozy; Freshly baked just fits the theme and has an all-new allure. I mean, you just can't let Fall and the fresh nip in the air go by without saluting it with a warm baked apple, can you?! Nooo...


I still had apples from the nice big bucket we picked up at the farm. So, I was thinking, pie, but then, it just seemed too cliched. I know, it is a cliche only coz it works... everytime! But, still, I am thrill seeker and I wanted a new rush. So I thought, cake. Yes I know, nothing imaginative in that but with the twist of making it light and airy with a nice caramalised top of apples, the idea really appealed.

And, so it came to be; Angel Cake with Apples,Nuts and a hint of spice.


Traditionally, angel cakes are made in tube pans, which, I don't own. I made mine in a nice tall souffle dish over a bed of marinated apples and then just turned it over.

I really love the cake. It is fluffy and angel-like as intended and has a deep seductive spice note to it and ofcourse the apples... they are indeed the star and they shine .. shine on like a crazy diamond... isn't Fall just the mood for some Floyd?!

And, now if you'll excuse me, am off for another slice.. It is tea time! :)

Apple Angel Cake

**
I used a souffle dish to bake. If you have a tube pan, go for the traditional look.

If the apples don't look caramelised enough when you turn the cake upside down, stick it in the oven for 5 minutes at the highest temperature on the top rack.
**
4 macintosh apples
1-2/3 scant cups of flour
1 cup sugar
1 T honey
3 egg yolks
2 egg whites
2-1/2 scant tsp of baking powder
1/2 tsp salt
2/3 cup oil
6 T apple sauce
1/2 tsp + 1/2 tsp cinnamon
juice of half a lemon
1/2 cup of toasted almonds, chopped


Peel, core and dice the apples. Toss them in a mixture of honey, 1/2 tsp of cinnamon and a teaspoon of lemon juice. Set aside and let marinate until ready to bake.

Sift together the dry cake ingredients except sugar. In another bowl, cream the yolks and sugar. Add in the oil and apple sauce and whisk to incorporate well. Add the dry flour in three parts, whisking the batter each time to mix completely.

In a clean bowl, whips the whites till they form stiff peaks. Gently fold in 1 tablespoon of batter into the whipped whites to loosem them. Add whites in two parts to the batter, gently folding just enough to mix and until there are no streaks of the whites visible in the batter.

Quickly fold in a third of the apples and the nuts into the batter in just 3 turns. Do not over mix; the cake will lose the fluffiness.

To assemble, place the remaining apples in one layer at the bottom of the baking pan. Pour the batter over the apple layer. Bake at 350 degrees for an hour and a half or until a toothpick inserted in the middle comes out clean.

Crab Curry; Updated to the new age

There is this comfort in the 'old' and the 'passed down'. Ok, not clothes and stuff but recipes, heirlooms, old wood furniture.. stuff like that.
There is that sense of treasure and also of family; the feeling of love and yes, the spirit of all those people who passed it along lovingly to you. It's like being wrapped up in a warm blanket, feeling all fuzzy and happy.

I did not explicitly ask my mother for her recipes. But, the food I make is significantly inspired by my mom's cooking, which, in turn drew hugely from my grand mom's and so on. So, albeit indirect, the flavors of my kitchen, today, have been passed down through the generations and it just makes such a wonderful bond; A way to remember those who have left us, except in memories, and feel close to those who live too far away to pop in for dinner.

Along the way, as it gets passed down, each recipe is so subtly modified by that generation's likes and tastes as each home chef adds her own personality to that treasured family recipe. And, surely, she is eager to as well! :)


The crab curry that I make is no exception. I simply love crabs and fresh ones are always the best. And the hub; he loves the crabs (not so much the work involved) but he loves the curry even more! :-) Every time I go to Chinatown (get all my seafood from there), I get some to make this curry that brings back memories of home, the smell of the salty air and sea and the lazy, indulgent Sunday afternoons.

The first time I saw live crabs sitting in a bucket in the store, I swooned.... under the waves of nostalgia. I had to make that curry. And, I did. It was too late to call my mom in India, so I just made the curry from memories and what my palate said would taste like mom's (Read that post here).

Since then, I have made the curry many times! And, over the course of time, modified it and added my own personality; subtly but makes it distinctly mine. The next generation will now get the same vintage flavors but with the twist of the new millennium! :)

Have a great week ahead!

Before you go, I just wanted to tell you that I am thrilled that Foodie Views is featuring my crab curry!!!! Please do check out their delicious photos and also while, you are there, a vote for me would be really nice! :D


To check out my other photos of Foodie Views, link here...

Crab Curry

6 medium crabs, cleaned
2 medium onions
3 cloves of garlic
nice chunk of ginger
3-4 ripe tomatoes
1/2 cup coconut milk
1/2 cup fresh grated coconuts
2 cups water
2 bay leaves, dry
2 tsp split gram, urad dal
1/2 tsp fennel seeds
2 tsp whole mustard seeds
1 tsp cumin seeds
1/2 tsp tumeric powder
6-7 fresh curry leaves
1 lime sized ball of fresh tamarind, or 5 T tamarind paste

For the dry roast:
6 dry red kashmiri chilies (these are of medium heat and give a wonderful red color)
2 dry hot chillies
1 T coriander seeds
1 T cumin seeds
7 cloves
1 stick of cinnamon
2 star anise
4 whole peppercorns

salt and oil as needed

Toast all the dry roast spices till they release their aromas; this intensifies their flavors. Remove to a bowl and cool. In a heavy bottomed pan, saute the onions, garlic, ginger and tomatoes in a little oil until soft and almost cooked through. Cool and process along with the roasted spices to a fine paste. Do not add water, there should enough moisture from the tomatoes.

In the same pan, add more oil and toast the split gram, mustard and cumin seeds till the mustard starts popping. Add the fennel seeds, curry leaves and bay leaves. Roast for a minute and then add the onion mixture. Cook until the oil seperates from the mixtures and there is no raw smell. Add the tumeric and mix well.

Note: Do not let the fennel burn or toast for too long. They can render a very bitter taste!

Meanwhile, if you are using fresh tamarind, soak in half cup of warm water and squueze out all the juice. Stir in the fresh grated coconut, coconut milk and water and bring to a rolling boil. Reduce heat and simmer for 20-30 minutes. Stir in the tamarind juice. Cook for 10 minutes. Add the crabs (body, legs and pincers). Cover and cook for another 20 minutes.

Let the curry sit for atleast a few hours (preferrably overnight) before serving. The crabs absorb the flavor from the curry and the curry itself will taste distinctly of crab; of the sea with a hint of the sweet crab meat.

Parsi Baffat - Made by a Parsi, Devored by a South Indian

Even a cooking enthusiast has days when she just doesn't want to see a chopping board or another onion. It happens to me atleast once a week. And, that's when the supportive and willing Mr. FSK steps in (after all he took a vow; for better or worse!:D). Incidentally, though I have not mentioned it here before, he loves to cook and makes simply phenomenal Mexican wedding cookies. So, he actually, does enjoy this weekly excursion. As for me, I must say, it makes me feel pampered and special and I do sometimes, gladly relinquish the kitchen even if I don't need the break :)

He is a Parsi (Zoroastrian) and although Indian (specifically Gujarati) influenced, their food does retain some of the Persian roots of their ancestry. There is an interesting story about their flight from Persia and eventual refuge and prosperity in India. Anyway, their food is simply subliminal (honestly, I think that it subconciously played a sizable role in our relationship :)). But, it is ingredient intensive and unique in flavor. Some of my favorite dishes and comfort foods are now from this cuisine.

Btw, trivia - if anyone is following the current "Next Iron Chef" contest, Jehangir Mehta is a Parsi as well and the Rava that he made in the last challenge is the Parsi Ravo, which is sooo yummy!

So, back to us... I do make quite a few Parsi dishes at home like Curry, Sali Boti, Ravo, Patio, Ravaio but am still learning. Once in a while, we call up my MIL to find out a recipe, sometimes we google and test by taste and tinker to suit what Mr.FSK grew up with.


So last week, hub decided to make Baffat. He found these baby red potatoes (papeti in Parsi) and instantly made plans for them! :). Baffat is spicy, tangy, sweet stew made with lamb and whole fried baby potatoes. Most Parsi dishes have a balance of sour and sweet, representative of their presence in life, with an undertone of fresh spice. Baffat is eaten with bread (Parsis eat a lot of bread and the hub can eat bread with anything!!!) or rice. We chose rice, because bread doesn't go with Indian flavors for me.

It is rich, soothing and just makes you happy at the end of the meal. Ofcourse, being treated to it by the hub does adds to its charm! :)


Parsi Baffat

** The spice mix is according to our taste (bold and spicy). Please adjust according to your heat and flavor preferences.

I use a stove top pressure cooker to pre-cook the lamb as it is the easiest and fastest way to cook the meat. The cooker is mandatory in most Indian kitchens. If you don't have one, just cook over stove as usual until the meat is fully done.**

1 lb (1/2 kg) shoulder of lamb, cut into pieces (better with bone in meat, adjust for bone weight)
1 large onion, diced fine
8-10 baby potatoes (papeti)
2 tomatoes, chopped
salt to taste
1 T sugar or to taste
1/2 cup dessicated coconut
oil as needed
2 cups water

Masala Paste (Spice Paste):
1-1/2 T vinegar
6 dry kashmiri chillies (these render a deep red color but aren't very spicy)
2-3 dry hot red Asian chillies (there are very spicy. So add according to taste)
1 nice chunk of ginger, minced
2 cloves of garlic, minced
1 T cumin seeds
1 T coriander seeds
1 small Cinnamon stick
4 Cloves
seeds of 4 cardamom pods
2 tsp whole black peppercorns


Toast the dry whole spices in a small pan until they are fragrant. Grind all the spice ingredients to a smooth, thick paste.

Saute the lamb in a bit of oil till browned on all sides. Remove the lamb and saute the onions in the same pan until translucent. Add the lamb, tomatoes and one cup of water. Transfer to a pressure cooker and cook until lamb is done.

Meanwhile, in a medium pan, saute the spice paste in a bit of oil until the raw smell of the garlic and ginger goes away (about 3-4 minutes). Once enough steam has been released to safely open the cooker and empty the contents into the paste. Mix to incorporate.

At this point, add the other cup of water (add more if you like, depending on how much gravy you want). Over low heat, simmer for about 30 minutes until the meat is tender and had soaked in the masala. Add the coconut and cook for another 10 minutes.

As the gravy cooks, cook the baby potatoes until fully done. In a deep pan, pour oil, enough to fry the potatoes. Next... obviously you fry the potatoes! :). Fry whole till a nice golden crust is formed.

Five minutes before serving, toss in the potatoes into the gravy and simmer. Serve over a bed of hot rice or with fresh Indian rotis.

Fall Hike into the Shawangunks

I know.. I know .. I owed you this post quite a while back. Back in October, when it was still Fall and the trees were abundantly decorated with vibrantly colored leaves, we made plans with friends to drive up North into the country and catch a glimpse of the ethereal Autumn beauty. And, while we were at it, we thought we should extract as much of our time, with Mother Nature, as possible by hiking up an interesting peak. Oh! And.. and, while we were at it, since it was the squash and apple season, we thought we must make a pit stop at a local farm and pick our own fruits (I was really looking forward to that part, as you can imagine....).

And it all worked fine, just according to the plan.. ok, well, kinda! :)

We had initially planned the day out on a Saturday with a couple of friends who were driving in from outside NY. But, as it would happen, Saturday was predicted to be a wash out and so well, the friends couldn't make it. Determined to still get our dose of Fall, Mr.FSK and I, decided to head out on Sunday, even, if it meant waking up early on the last weekend day.


We planned to drive to the Minnewaska State Park, two hours North of the city and just South of the lovely Catskills region, and hike up Gertrude's Nose, which, was expected to be a moderately strenuous hike timed at six hours. The driving route happens to be dotted with many apple farms, which, suited me just fine as I had the plans all down pat for that apple picking!

So, Sunday opened bright, sunny and gorgeous! Plus, we woke up later than planned, so it looked stupendous to our well-rested eyes :). We eventually made our way out of the city about 11. The day was bit chilly but not too much, so we could still ride with the top down. But, an hour and a half into the drive, I was well into the frozen land and desperately in need of thaw time.

Happily, that coincided with the drive by the farms. One of them the Wright's Apple Farm had a store that looked just too inviting to ignore. So, guess what! I walked in, reluctantly followed by the hub :). I figured, since anyway we were late, we weren't going to get much time for 'picking' after the hike. So, warmed up by some wonderful, fresh apple cider, I walked slowly wowing at the lovely, fresh apples and pumpkins. Finally, we picked up a nice big bucket of ginger apples and a pretty pumpkin (that went into making this pumpkin risotto).

After that, we happily set off to the park and the hike, which, really was the object of the drive :). As we entered the park, we realised that we weren't the only ones who thought this the perfect day for nature watch. The park was over-flowing and bursting at the seams; parking lots (3 of them) were full and there were long lines outside to park and the police were actually shoo-ing them away. I have never seen a park so full!



So, another change of plan. The approach lot for the hike was, you guessed it, full. More so, because, it was by the Minnewaska Lake; so, obviously, everyone was there. So, we drove to the Peter's Kill area, where, we did find parking and decided to hike the High Peter's Kill trail; a 3.5 mile hike each way.

It was a wonderful hike! We did the whole stretch one way, passing along a couple of high view points, overlooking the stunning moutain side and valley just glowing in bright yellows and oranges and brilliant reds! The first viewpoint was pretty close to the starting point. It was the perfect spot to have our lunch, pesto sandwiches and Ritz crackers, just getting lost in the peace and loveliness of the place.



Most of the trail was along the cliff-edge which offered a continued spectacular view of the ranges. Ironically, the trail ended at the parking lot for the lake. So, we detoured on the way back to the lake and then took another connecting route back to our starting point.On the way back, we walked for quite a while along the Awosting river and passed the Awosting falls, which was LOUD; not a tall fall but it definitely made up for it in volume!

Our route (meandering as it was) was 7 miles total and we completed that in three and a half hours. It was a moderate climb with quite a few ascents at good angle and a few steep descents. What struck us most were the views it offered. It would be a good hike even when the leaves are green and full of life.


We are definitely going back there in Spring; to summit the Nose!

On another note, Deeba and Jamie, two of my favorite bloggers, have started a new blog dedicated to the love of Macarons. The idea is to have a monthly challenge to create macs and share our stories and accomplishments with each other. Mac Attack II is now happening. For more details, check out the MACTWEETS blog.