Kitchen3N

Recipes and food fun from Apt 3N

Sticky Toffee Pudding

IMG_1680This is one of the rare cakes I love as much as a chocolate one. It’s not overly sweet like many caramel cakes I’ve had. It’s a super moist bundt cake that gets most of its flavor (and moisture) from chopped, pitted dates boiled in water. I know – that in itself does not sound appetizing. But it works. It’s not heavy on the butter (there’s only half a stick in the whole cake) so the whipped cream on top adds the right amount of richness. FInally, the nuttiness in the toffee sauce just takes it over the edge.  IMG_1669Though I’m not sure why it’s called a pudding. It’s a cake, I swear. I was first asked to make this many Thanksgivings ago for dinner at a family friend’s. I’d never had it. Never known about it. I was handed a recipe, so I made it. And it. Was. Just. Divine. IMG_1670I remade it recently for a ladies’ luncheon (yeah, I live in the 1950’s). Needless to say, it was a hit. So you can imagine my surprise when I served my husband a piece of the leftovers…only to hear that he didn’t care for it! Just not a fan or caramel/toffee. Oh well. Tomato, tomahto. IMG_1673It’s perfect for post Ramadan if you have a ton of dates leftover and have run out of uses for them! I use Medjool dates. They’re nice and plump and sweet. IMG_1675I poke a few holes through the top with a toothpick to let the syrup soak through.   And let me just say how much I love bundt cakes for entertaining. They always look so beautiful and with half the effort of a layer cake. No layer breaking or leveling or aligning. Just pop it out onto a nice serving plate and drizzle with icing. The cascade over the curves and in between the ridges always makes for a show stopper.

But let me interject here. The popping out part has not been so smooth for me (punnnnn!). I’ve had to stick back parts of the cake that stuck to the top of the bundt pan and try to cover it with icing. I don’t know if you’re in the same boat, but I’ve actually had better luck recently! I don’t know if it’s because of the generous buttering of the pan that I do by hand (and subsequent flouring) or if it’s the fact that I’ve been letting it completely cool (overnight) before turning out. But I’d suggest you try both! IMG_1684

Recipe from Bon Appetit

Ingredients

For the cake

  • 1/4 cup (1/2 stick) unsalted butter, room temp, plus more for greasing the pan
  • 1 1/2cups (or 6 oz) chopped, pitted dates
  • 1 1/4 cups water
  • 1 tsp baking soda
  • 1 1/2 cups all purpose flour, sifted, plus more for the pan
  • 1 tsp baking powder
  • 1/2 tsp sea salt (I suppose the briny flavor complements the toffee better than table or kosher salt, but use whatever you have on hand)
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2 large eggs

For the sauce

  • 1 1/4 cups packed brown sugar
  • 1/2 cup heavy cream
  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 tsp vanilla extract

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium saucepan, bring water and dates to a boil. Turn off heat and add baking soda. Take off the heat and let cool.
  3. Butter and grease your bundt pan.
  4. Whip butter in stand mixer or using an electric mixer. Add the sugar in slowly. Then vanilla. Then add 1 egg. Mix to combine. Add half of the flour mixture and half of the date mixture. Add the second egg. Finally, add the remaining flour mixture and date mixture.
  5. Bake in preheated oven for 40 to 45 minutes until a toothpick inserted comes out clean.
  6. For the sauce: bring the sugar, cream, and butter to boil in a small saucepan. Continue to boil while stirring constantly with a wooden spoon for 3 minutes. Turn off heat, add vanilla, and voila.

To serve: top with a dollop of whipped cream and a drizzle of the toffee sauce. Alternately, break off chunks with your hand in your groggy, kids-woke-me-up-too-early daze and eat to comfort yourself, as a sign that the day WILL get better.

Mixed Vegetable Stir Fry (Bhaji)

IMG_1625When I go to a Bengali restaurant for takeout, I usually overlook the greasy curried meat dishes or the fish floundering in murky masala waters and the bhortas that usually fall short of the homemade version. At most Bengali places, these dishes are laid out buffet style so you know exactly what you’re getting. I usually opt for one of the Biryanis (chicken or goat) and a side of some sort of mixed vegetable stir fry. These things always get me salivating. I guess it’s because they strike a fabulous balance of spice and sweetness. I’m not the type of person who goes gaga for sweet and spicy, but the sweetness in this dish is brought out by the slow caramelization of the vegetables (rather than sugar or honey) and just rounds out the flavor from the usual round up of spices, plus the extra Bengali zinger: pach phorom. IMG_1630Pach phorom is a combination of five aromatic seeds: black mustard, cumin, black cumin (also known as nigella), fenugreek (methi) and fennel. It can be found at any Indian grocery alongside all the usual spices. They have a licorice flavor, which adds an extra dimension to the dish’s flavor profile. This is important for vegetable dishes that have to compete with a follow up course of a rich meat or curried fish dish. IMG_1637This is something my mom made at the beginning of the week to just last the course of the whole week. It starts out with a base of softened onions, spices and garlic/ginger paste. You can play around with the vegetables to add your favorites, but to start, I used the two vegetables I found consistent in most Bengali mixed vegetable dishes: cauliflower and cabbage. Now, the two put together makes A LOT, so make sure your wok or pot is large enough to accommodate everything. I had to add the vegetables slowly, allowing some of the cabbage at the bottom to wilt and decrease in volume before adding more, and mixing to combine.  IMG_1641While that goes, you’ll want to work on the second batch of veggies in a separate pan. I used just 2 cups of plain old frozen mixed vegetables. You can use the equivalent amount of zucchini, pumpkin, butternut squash, peas, string beans, whatever you like as long as you have a balance of green, orange, and white veggies.  IMG_1643The cauliflower and cabbage steam in the wok for about 20 minutes. They get all tender and sweet. I ended up needing a shocking amount of salt but feel free to start out small and gradually increase to taste. Top with fresh cilantro. Serve alongside rice or naan or stuff inside a pita for a delicious wrap!IMG_1657IMG_1649

Ingredients

  • 1/4 cup light olive oil or veg oil
  • half a spanish onion, diced small
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp pach phorom
  • 1/4 tsp chili powder (or more if you like it hotter)
  • 2 tsp garlic/ginger paste (or 2 tsp minced garlic and/or ginger)
  • 1 head of cabbage, cut into half inch strips
  • 1 head of cauliflower, stalks and florets cut into half inch pieces
  • about 5 green chilis (optional) with slits cut into them (also optional)
  • 2 tsp salt, plus more to taste
  • 1 tsp ground black pepper
  • 1/4 cup water
  • 1 tbsp light olive oil or veg oil
  • 2 cups frozen mixed vegetables
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp turmeric
  • 3 handfuls of cilantro

Directions

  1. Heat the oil over medium high heat. Add the onions and let soften for 4 to 5 minutes. Add the cumin, coriander, turmeric, pach phorom, chili powder and garlic/ginger paste. Stir to combine. Add the cabbage in batches, allowing the bottom most wilt a bit before adding the next batch. Continue until all the cabbage is in the pot. Stir to combine. Next add the cauliflower, one batch at a time, ensuring everything gets an even coating of the oil/onion/spice mixture.
  2. Add the green chilis, salt, pepper, and water and stir to combine. Put the lid on and let it steam. It will take approximately 15 to 20 minutes for all the vegetables to cook through. Occasionally lift up the lid, and stir the vegetables, bringing the bottom vegetables to the top so everything gets an even cooking. Take care towards the end not to break apart the cauliflower florets.
  3. In a separate shallow fry pan, heat 1 tbsp oil over medium high heat. Add the frozen vegetables and remaining cumin, coriander and turmeric. Season to taste. Break apart with a wooden spoon and stir to make sure everything gets seasoned and cooked evenly. When heated through, turn off the heat.
  4. When the cauliflower and cabbage are cooked through, add the mixed vegetables and cilantro and stir to combine. Add a teaspoon or two more salt, according to taste.

Pastitsio

IMG_1597I’ve already written about Pastitsio. But since it didn’t exactly get its close up last time, I figured it was time for a redo. Pastitsio, btw, is a baked pasta dish, layered with meat sauce, bechamel and parmesan (or kasseri). Even though there are a few steps (and several pots and pans) required to make this dish, the flavor is out of this world. It all started when I bought some ground lamb on impulse. Tired of chicken or beef or beef or chicken, I reached for the lamb. Then days passed as I’d open the freezer door, stare at it to figure out what I could do with it (meatballs, kebabs), then close the door again. Then I decided, it was time to remake this lovely casserole. I had to buy some ground beef anyway, as the combination of the two types of meat helps mellow the strong flavor of the lamb. The cinnamon and lamb is such an unlikely combination, but it just works. Along with the thyme, garlic and oregano, the aromatics perfume the whole house. This time though

  • I substituted portobello mushrooms in lieu of some of the meat,
  • Decreased the amount of cinnamon from 1 tablespoon to 1 teaspoon and really preferred it that way,
  • Used large eggs instead of extra large (sorry Ina, that’s just what I have on hand),
  • Used regular whole milk yogurt that I strained in a paper towel in bowl to get rid of the excess moisture,
  • And didn’t have fresh thyme so dried it is!

This is the recipe according to the way I made it this time. Enjoy!

Ingredients:

  • 1 large Spanish onion, minced
  • 3 tbsp olive oil olive oil
  • 3/4 lb ground beef
  • 3/4 lb ground lamb
  • 1 tbsp (or 3 large cloves) garlic
  • 2 portobello mushroom caps, cut into about 1/4 inch cubes
  • 1 tsp ground cinnamon
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/4 tsp chili powder
  • 2 tsp salt
  • 1 tsp ground black pepper
  • 4 tbsp butter
  • 1/4 cup flour
  • 1.5 cups whole milk
  • 1 cup heavy cream (that’s right, butter, cream, beef and lamb. in one dish.)
  • 1/4 tsp nutmeg
  • 1 tsp salt
  • 1 tsp pepper
  • 3/4 cup parmesan
  • 3/4 lb small or medium shell pasta
  • 3/4 cup parmesan

Directions

  1. Preheat oven to 350 degrees F.
  2. Heat oil over medium high heat in a large pot. Add onions and cook for about 5 minutes. Add the meat and lamb, breaking up the chunks with a wooden spoon. Cook until no longer pink, about 8 minutes. Add mushrooms, garlic, cinnamon, oregano, thyme, chili powder, salt and pepper. Stir to combine. Cover and lower the heat to a simmer. Let cook for about 45 minutes, stirring occasionally.
  3. While that’s going, bring a pot of water to boil for pasta. In a large saucepan, melt the butter over low heat. Add the flour. Whisk together and cook the flour for about 2 minutes. Slowly add the milk and cream, whisking constantly to ensure there are no clumps. Keep whisking until the mixture thickens (about 4 minutes). It should be thick enough so when you pull a wooden spoon out of it, you can run your finger down the sauce on the back of the spoon and it stays separate. Off the heat, add the nutmeg, salt, pepper and parmesan.
  4. Cook the shells according to the directions on the box, taking care not to over cook it (as it continues to cook in the oven). Once it’s done, add it to the meat sauce and stir to combine.
  5. To assemble: lightly grease a casserole dish. Add pasta with the meat sauce. Add the bechamel sauce over. Then sprinkle the rest of the parmesan (I accidentally added the pasta to the bechamel sauce first, so everything kind of got combined beforehand…no complaints here!).
  6. Baked in the preheated oven for 60 minutes or until golden on top and bubbling.

Julia Child’s Ratatouille

IMG_1558So, I’ve renamed my blog! Kitchen3n.com is now your source for traditional Bangladeshi as well as updated American and Mediterranean recipes. Please spread the word!IMG_1549Also, we have a winner for our giveaway! Congratulations to @DistractedDebra on winning the $50 gift card to Sur La Table! Happy shopping!IMG_1550It wasn’t going to be long before I posted something from my copy of Julia Child’s Mastering the Art of French Cooking (thanks to the hubby for the perfect birthday present!). My first attempts were some of the omelettes, the techniques for which she describes in painstaking detail. I had always heard that eggs were to be cooked low and slow…but she cooks them over very high heat for just a few seconds. And with all kinds of jerking, shaking and flipping action. All of which I failed at, miserably. So, I tried my hand at the ratatouille. Mainly because I had most of the ingredients on hand (a little short on the green pepper so I subbed red pepper). Also, I’d never had ratatouille before and seeing as how I LOVE eggplant, didn’t mind trying it a new way. IMG_1571And yes, that is a ruler you see in the previous picture. She is very specific about cutting the eggplant and zucchini into 3/8 inch slices (if my zucchini looks funny, it’s because TJ’s ran out of regular zucchini and only had baby zucchini left). The total cooking time was 1.5 hrs (active). I’ve never spent that amount of time on a vegetable casserole. But I wanted to do something by the book, and I wanted to make sure I did it just right. I didn’t by the way. In the final cooking, after the vegetables are layered and are set over a low heat to mellow out for ~20 minutes, she says to take care not to scorch the vegetables on the bottom. I scorched the vegetables on the bottom. Like many others, I will probably be making my ratatouille in the oven from here on out. The main flavorings come from the slow stewing with the tomatoes, a little bit of parsley and garlic. I would probably remake in the summer, when the tomatoes are at their ripest and have a lot to offer to the dish.

Not to say that it wasn’t tasty. You can definitely taste all the TLC (tender loving care) that went into its preparation. I would probably add a bit more seasoning next time (increased salt and pepper, perhaps some herbs de provence, more garlic). I’m not sure how it’s traditionally eaten in France, but it was fabulous alongside a piece of baguette and yes, you guessed it, even rice.

From Julia Child’s Mastering the Art of French Cooking

Ingredients

  • 1 lb. eggplant
  • 1 lb. zucchini
  • 1 tsp salt
  • 4 tbsp olive oil
  • 1/2 lb thinly sliced yellow onions
  • 2 sliced green peppers or 1 red, 1 green pepper
  • 2 to 3 tbsp olive oil
  • 2 cloves mashed garlic
  • salt and pepper to taste
  • 1 lb. firm, ripe, red tomatoes, peeled, seeded, and juiced (you can also use whole, peeled tomatoes in a can, just cut them across and squeeze gently to dispose of seeds and excess juice)
  • salt and pepper
  • 3 tbsp minced parsley
  • salt and pepper to taste

Directions

  1. Peel the eggplant and cut into lengthwise slices 3/8in thick, 3in long, and 1in wide. Prepare the zucchini similarly. Sprinkle the vegetables with salt and arrange on a wire rack over a baking sheet to let the excess moisture out (about 30 minutes).
  2. Heat up the olive oil in a 10 to 12in skillet over high heat. Fry the zucchini and eggplant, one batch at a time, for about 1 minute on each side until golden brown. Set aside.
  3. Add more oil to the pan and sauté the peppers and onion until soft (about 10 min). Add the garlic, salt and pepper to taste.
  4. Slice the tomatoes into 3/8in strips. Place them atop the peppers and onion. Salt and pepper to taste. Cover and cook over low heat for about 5 minutes. Then, uncover and baste the vegetables with the juices rendered. I turned off the heat at this point, which is why my ratatouille was saucy, but the original recipe directs to cook until all the liquid has evaporated.
  5. Layer the casserole in a cast iron or other fire proof casserole dish (2.5 qt): 1/3 tomato/pepper/onion mixture and 1 tbsp parsley, then half the zucchini/eggplant. Followed by another 1/3 tomato mixture and 1 tbsp parsley. Then the rest of the zucchini/eggplant. Finish with the last third of the tomato mixture and last tbsp of minced parsley.
  6. Cover and cook at low heat for 10 minutes. Uncover and cook for an additional 15 min, basting occasionally with the juices rendered. Adjust salt and pepper to taste.

Toaster Oven Baked Eggs

IMG_1535 **$50 Sur La Table Giveaway ends at midnight tonight!**I nearly burned our building down a few months ago when I tried the self-cleaning mechanism on my oven for the first time and forgot about a teeny tiny pot of oil for deep frying in the back of the top rack. The initial fumes didn’t worry me…I knew it was incinerating all the baked on muck and turning it into ash. However, when the smoke started to darken, and our eyes started to burn, I ran to the oven to find smoke billowing out of the oven and “F10” flashing on the digital display. Needless to say, my stovetop was out of commission for several days until it was replaced. This was tricky for me, as fried eggs and oatmeal (alternately) are the most common  breakfast foods in our house. Then, one day, I remembered Ina Garten’s herb-baked eggs, and I thought, I could definitely make these in the toaster oven. IMG_1536Now, I don’t have individualized gratin dishes, and I don’t imagine many people do. But I did have these creme brûlée dishes I got as a wedding gift that don’t get used nearly as much they should. So, I buttered them up, cracked a couple of eggs into them, sprinkled with salt, and voila. Breakfast was ready in 10-11 minutes. No babysitting a fried egg on the stovetop, or worrying about breaking the yolk. Use any oven proof, small, shallow bowl you have. Feel free to throw your toast in there as well, halfway through the cooking process. Remember, it will keep cooking even after the timer goes off. So, leave it in the toaster oven for another minute or two, letting the ramekin/gratin dish/creme brûlée dish cool a bit while the egg sets.

Ingredients

  • Butter, for greasing
  • 2 eggs
  • a pinch of salt
  • chives or parmesan for garnish (optional)

Directions

  1. Butter your baking dish generously. Crack two eggs into it, taking care not to break the yolk, and sprinkle with salt (and pepper if you like).
  2. Insert into toaster oven and set the temperature to 375 degrees Fahrenheit. Bake for 10 minutes.
  3. Leave in toaster oven for another minute or two while the eggs set. Serve with a garnish of chives and/or parmesan. Eat immediately!

Curried Shrimp & Okra (Dharosh ar Chingri)

**One week left in my $50 Sur La Table Giveaway!! Ends 9/25/13**

IMG_1482ImageMy semester abroad in Rome was the most fantastic 4 months of my life (no offense husband, kids). Immersing myself in a language and culture I had studied and seen from afar for YEARS was just so rewarding. Living down the street from the pantheon and campo dei fiori was just other worldly. But what was even better than living down the street from the pantheon, was living down the street from the gelaterie by the pantheon: gelateria della palma and giolitti. And what was so awesome about campo dei fiori is the open air market that sits daily. Needless to say, I had amazingly fresh food every day. I remember the very first thing I ate was bruschetta with kind of lackluster tomatoes (it was January, duh) but with such fruity olive oil and complex, crusty bread, that I was completely satiated. And I ate like that for about a week or two, pizza al taglio, pasta a cacio e pepe, stuffed zucchini flowers, fried artichokes, all the non porcine Roman specialties. Until I started getting homesick. ImageImageWhen I got homesick, I called my mom, and made Bengali food. And for some reason, the first thing that came to mind when I thought of comfort food was mashed okra (dherosh bhorta). So I dragged my roommate and dear friend Jess (who just got engaged!!) across town, to the Bengali market. There, I found some puny okras, red onions, green chili and the mustard oil necessary to complete my gustative trip home (Jess, for the record, did not partake because of her texture issues. If you, like her, have an aversion to squishy foods, okra is not for you). After that, it kind of became a tradition…we would invite our friends over for a traditional Bengali meal in our tiny Roman apartment, usually consisting of rice, daal, chicken curry and some sort of fried veggie or salad. Then go out for gelato. Yeah, we knew how to party.ImageSince then I always associate okra with Bengali comfort food. And this dish is just such a tasty (and quick!) way to experience it. I made this EXACTLY like my mom, not straying the least bit (except that I use Kosher salt; she swears by the iodized stuff). There is, surprisingly, no garlic or ginger. It is a tad salty, but feel free to adjust it to taste. This usually isn’t served as the main accompaniment to your rice…those would be more along the lines of chicken, beef, mutton or some sort of large fish. But it’s definitely enough for me, as I could probably destroy the whole thing in one sitting. Enjoy!IMG_1483

Ingredients

  • 2 tbsp light olive oil or vegetable oil
  • 1/2 medium onion, diced
  • 1/2 tsp paprika
  • 1/2 tsp turmeric
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/2 tsp chili powder (or cayenne)
  • 1 cup water
  • About 3 cups okra, diced (I used 15 large, fresh from my in-laws’ garden!)
  • 1/2 to 3/4 lb shrimp
  • 1 and 1/4 tsp salt, separated
  • 1/2 cup cilantro, for garnish

Directions

  1. Heat oil over medium high heat. Add onions and cook until soft.
  2. Add all the spices and water. Stir to combine.
  3. Add the okra and 1 tsp salt. Cover and cook until tender, about 5 minutes (check on it occasionally. If the water dries out, add 1/4 cup more).
  4. In a separate bowl, season the shrimp with 1/4 tsp salt. After the okra is almost fully cooked through, add the shrimp. Cover and cook an additional 2 minutes.
  5. When everything is cooked through, turn off the heat and add the cilantro.

Chocolate Almond Torte & Giveaway!

IMG_1467There is nothing more pleasing to me than a decadent chocolate dessert (a sublime mousse, a rich flourless chocolate cake, piping hot fudge on ice cream). After that comes almond cookies, anything from tricolor cookies to macarons to straight up marzipan. So, of course, when I found this recipe, I definitely heard a KA-CHING somewhere and my eyes reflected cupcake silhouettes or something.IMG_1449 A few departures from the original Epicurious recipe: as in all of my baking, I use raw sugar. And instead of slivered almonds like the original recipe, I just use almond meal, using a scant 1 1/2 cups instead of a full 1 1/2 cups to account for settling and density of ground almonds vs. slivered.IMG_1451I’m not sure why the recipe called for a 1/2 tsp of lemon zest. I didn’t find it added anything to the flavor (it was way overpowered by the almond extract). My guess is because Capri (which is off the Amalfi coast) is brimming with lemons, some the size of pineapples, so they probably just add it to everything.   IMG_1455This recipe was also perfect for feeding my almond meal obsession. I just love adding it to everything in lieu of some amount of flour. It adds such a nice texture to otherwise plain jane pancakes or sugar cookies. As you can see, there was some spillage. I won’t point fingers, but if I did they might point down. IMG_1458I am terrible at clearing counter space. And yes, that is Pam in the background that I used for greasing my springform pan instead of the butter the recipe so clearly stated to use. I haven’t noticed a difference…have you? IMG_1461The torte’s not so sexy close-up. Folding the whipped egg whites in three batches. So proud of myself for not deflating (it)! IMG_1462This is just seconds after it had a close encounter with a toddler with a truck in hand. It barely squeezed through.   IMG_1470We whipped out the extra fancy serving dishes and silverware for this torte. Actually my husband and his brother were so eager to dive into it, I had to get up before I could finish my meal and scramble to get the camera before this precious first slice entered into the oblivion. IMG_1473Don’t be sad when your torte deflates. It’s an egg thing. You probably won’t even notice since you’ve taken a bite of chocolate heaven are doubly smacked in the face with almond flavor (both meal and extract), like Billy Crystal’s consigliere in Analyze This. Think, chocolate macaron meets rainbow cookie meets brownie. Really, really good with a dollop of homemade sweetened cream (as opposed to the powdered sugar the original recipe suggests).

On another note…GIVEAWAY TIME! Enter here for a chance to win a $50 gift card to my favorite cookware/bakeware/serveware/specialty food store Sur La Table! Thanks to all my readers for keeping me going!

Recipe from Epicurious.

Ingredients

  • 1 1/2 cups blanched slivered almonds (or scant 1 1/2 cups almond meal)
  • 1 cup sugar
  • 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 5 large eggs, separated
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon grated lemon peel (optional)
  • 1/2 cup (1 stick) unsalted butter, melted, cooled (I did not cool mine)
  • 1/4 teaspoon salt

Directions

Preheat oven to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Combine almonds and 1/3 cup sugar in processor. Blend until almonds are very finely ground. Transfer almond mixture to medium bowl; do not clean processor. Add chocolate and 1/3 cup sugar to processor. Blend until chocolate is finely ground but not beginning to clump, about 45 seconds; stir into almond mixture. Using electric mixer, beat egg yolks and remaining 1/3 cup sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in almond extract and lemon peel. Fold in chocolate-almond mixture, then butter.

Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold whites into chocolate batter in three additions. Transfer batter to prepared pan.

Bake cake until tester inserted into center comes out with moist crumbs attached, about 40 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.) Cut around pan sides to loosen; release sides. Serve with sweetened whipped cream.

Homemade Granola

IMG_1394

Why not have breakfast in your favorite dessert bowl?

I am not crazy about oatmeal. Unless it’s steel cut. That I don’t mind for a weekday breakfast. But it can be time consuming. So, the other option is to make a nice big batch of this granola on a lazy Sunday (believe me, it does not take a whole lot of effort…a little babysitting while it’s in the oven, sure, but nothing over the top). And boom, you have breakfast ready for the whole week. Over yogurt, over milk, over ice cream as a midnight snack, it’s delicious. Can you buy ready made granola from the store with about the same amount of effort? Yes. Will it make your whole house smell like maple syrup and toasted coconut? No.  Besides, like most foods when made fresh, it tastes better!IMG_1383I realize most people may not have all the necessary ingredients on hand for this, but if you make it just once, you’ll likely keep those items in stock for future cravings. It’s super customizable, too. Don’t have almonds? Use peanuts. Don’t have raisins? Use craisins. I don’t care  for dried fruit in my granola so I just leave it out entirely. Just don’t skimp on the maple syrup or coconut.IMG_1390This is Alton Brown’s recipe. When it comes to basics, this guy knows what he’s doing.

Ingredients

  • 3 cups rolled oats
  • 1 cup slivered almonds
  • 1 cup cashews
  • 3/4 cup shredded sweet coconut
  • 1/4 cup plus 2 tablespoons dark brown sugar (I use light brown)
  • 1/4 cup plus 2 tablespoons maple syrup
  • 1/4 cup vegetable oil
  • 3/4 teaspoon salt
  • 1 cup raisins

Directions

Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans (I use one). Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Spinach and Tuna Sauté

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Try to do a better job than I did with the onions.

This  recipe is based off of one that my mom learned from our first hosts in American, way back in 1989 (listen up kiddos, fireside chat time). Of course, that one included all the usual spices found in Bengali curries (cumin, coriander, turmeric, chili powder). It was the perfect hybrid between American pantry basics and desi cooking. Props to Majumder Aunty for coming up with it! It’s great for so many reasons. Surprisingly flavorful for a straight-out-of-the-pantry dish. Really low budget. And quick. IMG_1436Frozen spinach is just such an all around winner. Always keep some in your freezer. So much easier to prepare than to rinse, cut, and cook fresh spinach, only for it to wilt down to nothing. And as per the tuna, I like the italian tuna packed in olive oil. So much more flavorful than the watered down chicken of the sea we used to have growing up. It’s amazing how much flavor tuna can impart on a dish when it’s not drowning in mayo and hiding in between slices of bread. I like to swap out the medley of spices for some freshly squeezed lemon juice and lemon zest. “Brightens up the flavor” as Giada would say. And because I made it kid friendly, I dialed back on the amount of chili flakes. My mom tosses in whole green chilis, but I rarely have those on hand. I did keep the coriander in there because I think it complements the lemon. But if you’re truly making something from the pantry, this dish would still taste great with just the garlic, salt and pepper. IMG_1443You can serve this with rice and daal. It would also be great on some crusty bread with a little bit of grated cheese (gruyere, fontina), pressed and served as a panini. It’s super versatile. Hope you try it out soon!

Ingredients:

  • 1 tbsp olive oil
  • 1/2 medium onion
  • 2 cloves garlic
  • 1 16 oz package of frozen spinach
  • 1 7oz can of tuna
  • 1/2 tsp coriander powder
  • 1/2 tsp salt (or to taste)
  • a pinch of red pepper flakes
  • zest from 1 lemon
  • a light squeeze of lemon (I despise too much acidity in my food, but if you don’t, then by all means, go to town on that thing!)

Directions:

  1. Dice onion. Heat up oil over medium high heat in a woke or large fry pan.
  2. Add onions to oil. While onions cook, mince garlic. Add to pan.
  3. Add frozen spinach, breaking it up with a wooden spoon. Add tuna, including the oil it was packed it.
  4. Season with coriander, salt, chili flakes. Stir over medium high heat until spinach and tuna are fully heated through and flavors combine (4 to 5 minutes).
  5. Off the heat, add lemon zest, juice, and extra chili flakes, if desired.

Fishkill Farms

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My little guy munching on a cucumber, enjoyin’ da ambiance.

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seriously, could it get more perfect than this?

I read somewhere once about a 5th grader who didn’t know what a tomato was. This bit of disturbing news consistently motivates me to educate my kids about where their food comes from. I regularly point out fruit and vegetable plants in my neighborhood, show them around my in laws’ garden, and go some sort of fruit picking at least once or twice a year. This past weekend, we headed upstate to our favorite pick your own fruit farm. Now, I’ve been to a lot of farms in the tri state area, but nothing beats the picturesque beauty of Fishkill Farms, nestled in the heart of Hudson Valley, overlooking verdant rolling hills (cheesy? oh, I know). Located just south of Poughkeepsie, this place is really a throwback to my newlywed days. My husband and I started out apple picking there, about 4 years ago. But since then their offerings have grown: strawberries and blackberries in June, cherries in July, delicious stone fruit in August, and of course apples and pumpkins in the fall. They have a CSA and even sell at some farmers markets around the city. They are all about sustainability and minimizing the use of chemical pesticides, though they aren’t certified organic.

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Pickin’ peaches. Only a handful were really ripe for picking, but it was a lovely experience regardless!

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My dad is cracking up because the rooster pecked my son through the fence.

IMG_1337 IMG_1338 They have a great farm stand offering fresh produce, local cheese and dairy, farm fresh eggs, meat, and other goodies. The ice cream just makes the experience complete. Really delicious, locally produced Jane’s ice cream. Benches out back overlook the beautiful landscape. Livestock are great for the kids’ viewing pleasure, though not for petting since they’re not tamed. I’m glad they didn’t sell out that way… keeping it an authentic working farm rather than a cheesy petting zoo.IMG_1340 IMG_1341 IMG_1342 IMG_1343 The grill has been a great addition. They’ve hired a lot of super friendly Jamaicans who play Bob Marley over the speakers. It was so chill! Since we keep halal, I only tried the corn (which was delicious)! Other than that, since my parents were involved, we kept true to desi day trip style and packed our own lunch (you guessed it, nothing other than chicken curry). IMG_1344What a great way to enjoy this glorious summer weather, and get your city kids some exposure to agriculture and the countryside. I hope you are able to get to your own local farms for some fruit picking! Happy picking (and eating)!