Cream of broccoli soup has a particular special place in my heart. I did not grow up eating soups and my first soup like dish was a ramen, which, is not the same as the creamy soups of the Western half of the world. The first time I had ‘soup’ soup was when I moved to NYC, in the company cafeteria, on a cold Winter day - Cream of Broccoli. It was cream of broccoli. It was delicious. Mass-made and self-served with packet oyster crackers, yet delicious! And, I distinctly remember wondering how they creamed broccoli! LOL.Read More
When I think of Venice, I think of a lady dressed in a flowy velvet dress with a black gold eye mask, walking down an alley looking back at you with mysterious smile and a sparkle in her eyes….. One makes an attempt to follow her. She laughs a tinkle and jumps onto a passing gondola and forever skips out of your reach even as you just make the landing where she was not a moment ago. Yet, her laughs echos and rings in your ear forever thence…. You never manage to catch or catch up with her and yet she will always be with you as a memory that always brings a smile and lifts you up!
I feels this about Venice today…. Truth be told, I visited Venice at the lowest point of my life.Read More
Pears with Citrus is the thing for the cold. One is comforting while the other refreshes. This recipe calls for lime as it balances the sweetness of pears with its tart acidity better than any other citrus cousin. But, you can easily use orange or lemon zest in its place if you find lime too strong a flavor!
These are great bites for breakfast and will last up to a week when stored in sealed containers, on the counter.Read More
The thing in this dish is really the garlicky harissa sauce that gives it the warmth that otherwise is the domain of a cheese sauce. Smashed garlic and generous teaspoon of harissa slowly infuses the oil in which the shrimp is cooked and then add pasta and arugula blanched in the pasta water and you are gold!Read More
To twist out of the traditional dishes but yet embrace the warmth of the flavors of the cuisine, I often incorporate the basics into an international dish. Like this one. Shepherd’s pie is a favorite comfort food. The British/American version is typically heavy on the meat and perhaps just meat in the base layer. The Irish version, that I honestly prefer, has a lot of finely diced vegetables mixed in (for economic reasons obviously). And, now my Indian version takes that up another notch and go all out vegetarian!Read More