2010 - The year that was.....

Closing in on another year.. another decade... and really, another era. Looking back on this year, I can say, without doubt, it was the toughest one of my life and yet in some ways a really exhilarating and satisfying one.

Two years back, I started this blog with a hope of distraction and a secret desire of something more. This year, I finally could touch the wisps of my secret, not-confessed-even-to-myself, thoughts. It's becoming tangible. It's become something to believe in.. to openly hope for.. to reach out and feel the stars...

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Daring Bakers - Christmas Stollen

The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book.........and Martha Stewart’s demonstration.

A few words from our hostess about the Stollen...

Stollen is a bread-like fruitcake made with yeast, water and flour, and usually with zest added to the dough. Candied orange peel and candied citrus is often also added. The Advent season was a time of fasting, and bakers were not allowed to use butter, only oil, and the cake was tasteless and hard. Over the centuries, the cake changed from being a simple, fairly tasteless "bread" to a sweeter cake with richer ingredients.

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Christmas Special: Goan Pork Vindaloo

Christians across India make distinctive dishes to celebrate Christmas that are quite regional and some influenced by the cuisine of the settlers in the region. Pork Vindaloo is a typical Christmas dish made by Goan Christians to celebrate the festival. This dish represents a confluence of the indigenous and Portugese cuisines.

The Vindaloo or Vindahlo derives from the Portuguese dish, Carne de Vinha d' Alhos, a dish of meat, usually pork, with wine and garlic. It was adopted in India with a heapful of spices and using malt vinegar instead of red wine. Alcohol is not typically used in food preparation in India.

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Mutton Biriyani - the Traditional and the Contemporary

As it edges close towards Christmas, the blogosphere is simply buzzing with ideas popping, from simple to simply elegant. The world is bursting with creativity.. from simple to elaborate.. from food to decorations...and everything in between. But, the common vein in it all is the love that goes into each creation making it special.

Well, I am not one to break tradition. So, today I share with you a dish that is served on special occasions in my country, Mutton Biriyani. A dish that takes some labor and quite a bit of love that you taste every bit of!

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Published!!!! G2Kitchen Special Christmas Issue

I can hardly describe how thrilled I am to make this announcement. The special Christmas issue of G2Kitchen is out. I have waited to write this post for two months! Ever since, Juls invited me to a guest contributor for this issue. Also, this is my first publication!! Words cannot describe how incredibly excited and proud I am about it!! :))

This issue is about celebration, each in her own way, personal and communal at the same time. From the continental Europe to the Americas to India, Christmas is celebrated all over the world. There is a common theme but each region has an unique flavor. And, in this issue, we have come together to capture that universal yet unique spirit.

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Poached Egg, Spicy Sausage and Grits with Porcini Mushroom and Wine Reduction - Daring Cooks

I love weekend meals. For the simple fact that you can make even a simple meal special with a little bit of thought and not a lot of elaboration! :) This last week has been a very packed one. With the weekend looking even busier, I woke up Saturday morning with thoughts of a simple, soul-touching meal.

Then I remembered that I had yet to make my Daring Cooks entry. Fortunately, it was one that I could tackle last minute and yet work into my plans for the day. Poaching eggs is tricky but doable and I had done it before. In fact, my last post included one.

Jenn and Jill have challenged The Daring Cooks to learn to perfect the technique of poaching an egg. They chose Eggs Benedict recipe from Alton Brown, Oeufs en Meurette from Cooking with Wine by Anne Willan, and Homemade Sundried Tomato & Pine Nut Seitan Sausages (poached) courtesy of Trudy of Veggie num num.

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Roasted Vegetable Hash with Poached Egg

Solo lunches are usually quick ones for me. But, that doesn't mean it has to be boring! Like this one. A simple hash of roasted vegetables and spicy sausage made heartier and playful with the addition of a poached egg.

At the moment, I am a bit thin on the story telling and yarn spinning talent. So, until the block clears, I'll just leave you with the photos and perhaps, one of the simplest, happiest recipes on Earth! Fortunately, I think this dish needs no further eloquence.. :D

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Eating New Orleans

Amuse Bouche at August

NOLA, oh NOLA! :) Blissful times! We went there for the sole reason of "pigging" out. I guess I could have used the more elegant term "Culinary Vacation" but I am not going to be shy here. Five joyous days of indulgence in the cuisine of the region; creole to French and back, is not something to be coy about at all!

New Orleans has been on our list of places to visit for a very long time, ever since, we were first acquainted with the rich history of the areas cuisine. Food Network then brought us Emeril and John Besh and dreams were visited and plans were plotted. This Thanksgiving was the time for the plunge and thankful were we that we got experience some of the best highs, culinarily speaking!

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