A Little Pre-Thanksgiving Feast

Southern Comfort

Have you ever heard that saying...."you can take the girl out the country.... but not the country out the girl. " Well that's me! For me country has little to do with geography and a lot more to do with feelings.  I am sure that my southern roots, from both sides of my family, have contributed a little bit to my affection for the country but there is something about chicken fried steak and mashed potatoes, my mom's mac and cheese, late night chicken and waffles and old fashioned biscuits and gravy that make me weak in knees. 

For me, Southern foods, include just about anything that's fried,  high in cholesterol, fat, sugar and let's face it; anything that puts you about two minutes away from having a massive coronary. However, as my favorite Southern food aficionado, Paula Deen, would say......"It's good y'all."

There are so many places in the South to tempt your palate, but nothing comes close to offering such an array of foods as the State Fair of Texas. When I hear the words "State Fair" I don't think about the numerous exhibitions, cool rides, fun games, football or even the people watching......which in itself can be a treat!  Nope, the first thing that crosses my mind is the food (and never mind that you are paying the price of a gourmet meal for one dang turkey leg! Yes, ............I said dang) At the Texas State Fair you will find foods that you can't even imagine. You have to remember one thing when it comes to Texas; everything is bigger and better in Texas! Typically, in the South, people fry some things but Texans have found a way to fry just about everything! Here is just a sampling of some of the things that you, if you dare, can try at the Texas State Fair:

Fried Butter
Fried Oreos
Fried Frito Pies
Fried Bubble Gum
Fried Twinkies
Fried Beer
...and the list goes on. To be continued next year at the State Fair 2012!

Fried Bubblegum

My Southern Comfort 

Nothing says southern comfort to me like Pecan Pie. It's like a warm hug for my stomach. The first time I tried it was at my Great Aunt Billie's house in a little town called Streetman, TX. I've been in love ever since. There are so many ways to make pecan pie but here is one of my favorite recipes.

Paula Deen's Bourbon Pecan Pie

Description: Nothing like it on Earth

Cuisine Style: Southern, United States

Ingredients:

1 cup sugar
3 tablespoons butter, melted
1/2 cup dark corn syrup
3 large eggs, beaten
1 1/2 to 2 cups pecan halves
2 tablespoons good-quality bourbon
1 (9-inch) deep-dish pie shell, unbaked

Directions:

Preheat the oven to 375 degrees F.

In a medium bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans, and bourbon, and stir until all ingredients are combined. Pour mixture into an unbaked pie shell, and place on a heavy-duty cookie sheet. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for an additional 25 minutes, or until pie is set. Remove from oven and cool on a wire rack.

Prep Time: 10 minutes

Cook Time: 35 minutes

Level: Easy

Servings: 6-8 servings

Fried Chicken and Waffles

Another one of my favorite Southern classics is fried chicken and waffles. Poulet et gaufres. Things always sound more sophisticated when said in French. French Fries- Pommed Frites......  Anyways, not really sure who started this fade but the salty, crispiness of the chicken combined with the buttery, fluffy, sweetness of a waffle is H-E-A-V-E-N-L-Y!

Surprisingly,  and somewhat disappointing, I had the BEST chicken and waffles in New York at Buttermilk Channel, a restaurant in Brooklyn. Please check it out and let me know what you think.

www.buttermilkchannelnyc.com

 

Ending today's dedication to Southern Comfort...I would like to leave you with a song by a pretty incredible artist. You just don't come across voices like this everyday.  What makes his music so beautiful is its simplicity, depth and honesty. He is someone that is absolutely true to himself, and it come across not only in his voice but his lyrics. His name is Walt Wilkins and someone very special to me introduced me to his music. Thank you Clint.

The Angels Share

Sooo as you can see my affection for the south runs deep and even though I have called a lot of places home. There is only one place where your heart is and I tried to get back as fast as I could.

I hope you enjoyed reading my blog today. I certainly enjoyed writing it!

Until the next time,

                      The Foodineasta :)

Celebrations of Love

 Noor's  Aqeeqah 

Aqeeqah:  A Muslim celebration, giving thanks to Allah for the special gift of a child.

This Friday I was honored to attend a celebration for one very special girl named Noor.  Noor is the youngest child of a very good friend of mine from Pakistan. Her name means light and appropriately so because her life has brought a light into many lives around her, including mine. 

Her parents in celebration of their beautiful daughter held an elegant affair,  full of memorable moments and of course delicious food!!!!

  

One of my favorite Eastern foods, samosas, were offered as an hors d'oeuvre. Samosas are baked or fried pastries filled with spiced potatoes, onions, peas, coriander, and lentils, or ground lamb or chicken.

Indian Lamb Samosas

Description: Savory filled pastry
Cuisine Style: South and South Eastern Asian

Ingredients:

2 cups all-purpose flour
1 3/4 teaspoons salt, divided
6 tablespoons ghee or oil, divided
Cold water as needed, usually about 10 tablespoons
1 cup minced onion, divided
4 teaspoons minced fresh ginger, divided
1 tablespoon plus 1/4 teaspoon minced fresh garlic, divided
3 hot green chiles, such as serrano, seeded and finely minced, divided
1 1/4 teaspoons ground coriander
1 1/4 teaspoons garam masala
1 1/4 teaspoons cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 1/3 pounds ground lamb
1/4 teaspoon freshly ground black pepper, divided
1/4 cup freshly chopped cilantro leaves, divided
3 cups fresh mint leaves
1 1/2 teaspoons sugar
1 1/2 tablespoons lemon juice
Oil, for frying

Directions:

Make the pastry by combining the flour and 1/4 teaspoon of the salt and then rubbing 4 tablespoons of the ghee into the flour until well combined and mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time, until the pastry comes together to form a ball, about 10 tablespoons. Knead the dough lightly and then form into a disk, wrap in plastic and transfer to the refrigerator to rest for at least 1 hour.

While the dough is resting, make the filling. Heat the remaining ghee in a medium skillet and add 3/4 cup of the onion. Cook until the onion is lightly caramelized, about 6 minutes. Add 1 tablespoon of the ginger, 1 tablespoon of the garlic, 1 of the chiles, coriander, garam masala, cumin seeds, tumeric, and cinnamon and cook until the spices are fragrant, about 2 minutes. Add the meat, 1 1/4 teaspoons of the remaining salt, 1/8 teaspoon of pepper and 1/4 cup hot water, cover and cook, stirring occasionally, until the meat is very tender and the water has been absorbed, about 25 minutes. Add 3 tablespoons of the cilantro and set aside to cool completely.
While the filling is cooking, make the dipping sauce by combining the mint, remaining cilantro, remaining chopped onion, remaining ginger, remaining 1/4 teaspoon garlic, remaining green chilies, remaining 1/4 teaspoon of salt, sugar, lemon juice, and 3 to 4 tablespoons water in the bowl of a processor and process until a fine, smooth puree is formed. (Stop to scrape down the sides of the bowl as necessary.) Set aside, refrigerated, until ready to serve the samosas. (Taste and season with additional salt and sugar, to taste, if necessary.)
Divide the samosa dough into 10 portions and roll each piece of dough into a ball. On a lightly floured surface, use a rolling pin to roll each ball of dough into a circle about 5 inches in diameter (use a small bowl or the rim of a saucer and a sharp paring knife to trim the edges of the dough to form neat circles.) Cut each circle in half. Lightly moisten half of the straight edge of each half circle then bring the edges together to form a cone shape and press together to seal. Carefully spoon about 2 heaping tablespoons of the filling into the dough cone and push downward to compress the filling. Moisten the top edges with a bit of water and press together to seal. Repeat with the remaining portions of dough and filling.
When you are ready to fry the samosas, heat a deep-fryer or a large saucepan filled with at least 2 inches of oil to about 340 degrees F. Fry the samosas, a few at a time and stirring to promote even cooking, until golden brown, 4 to 5 minutes. Remove using a slotted spoon and transfer to a paper-lined plate to drain. Repeat until all samosas have been fried. Serve immediately, with the fresh mint dipping sauce and/or your favorite chutney.

Prep Time: 1 hr 20 minutes

Cook Time: 5 minutes

Level: Intermediate

Servings: 10 servings

 

 A Fast for Love: Karva Chauth

 

Karva Chauth: an annual one day celebration observed by primarily Hindu women in Northern India and Pakistan in which married women fast from sunrise to moonrise for the safety of their husbands and unmarried women for their loves and betrothed. The women dress in traditional clothing and adorn themselves with jewelry and henna for the evening celebration, some even wearing their wedding attire. The dresses (saris or shalwars) are most often red, gold or orange in color. The fast is broken when the husband or love gives his beloved a sip of water and feeds her the first morsel of the day which is usually something sweet. In return for her dedication a new dress or jewelry is given as a gift.

 

Gulab Jamun is a traditional Indian dessert. The perfect bit of sweetness to break fast.

Gulab Jamun

Description: Sweet syrupy with a hint of rose
Cuisine Style: Indian/Asian

Ingredients:

1 cup dry milk powder
3 tablespoons all-purpose flour
2 tablespoons ghee (clarified butter), melted
1/2 teaspoon baking powder
1/2 cup warm milk
1 tablespoon chopped almonds (optional)
1 tablespoon chopped pistachio nuts (optional)
1 tablespoon golden raisins (optional)
1 pinch ground cardamom
1 quart vegetable oil for deep frying

1 1/4 cups white sugar
7 fluid ounces water
1 teaspoon rose water
1 pinch ground cardamom


Directions:
In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes. In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly. Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill.


***I like to sprinkle with coconut! Yummy*****

Prep Time: 30  minutes

Cook Time: 20 minutes

Level: Labor of Love :)

Servings: 20 balls

Recipe of the day

  Braised Short Ribs

Brasato al Barolo
 

Description: Creamy, rich pasta dish

Cuisine Style: Italian-Piemonte
 

Ingredients:

4 pounds beef short ribs
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 large onion, diced
3 cloves garlic, pressed
4 Roma tomatoes, cut into eighths
1 14.5 oz can of diced tomatoes (no salt added)
1 cup red wine, (I like to use Cabernet)
3 tablespoons Dijon mustard or any sweet spicy mustard
2 cups low-sodium beef stock
1 pound Penne pasta
1/4 cup freshly grated Parmesan
1/4 cup chopped fresh Italian parsley

Directions:

Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F. Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone. Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor. Process until the mixture is smooth. Pour the sauce into a sauce pan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan and chopped parsley before serving.

Prep Time: 20 minutes

Cook Time: 2 hrs 40 minutes

Level: Simple

Servings: 4 to 6 servings

Buon Appetito

I love you Pumpkin!

 Pumpkins, Pumpkins, Pumpkins.......

Continuing with my ode to fall, it's one of my favorite months, and it's pumpkin time, at least in North America, where it's native. I always look forward to this time of year, when I walk into a market or grocery store and there is this sea of brightly colored orange pumpkins. Although, we generally see orange or yellow pumpkins, they do have the most beautiful shades of red, gray, pale and dark green that remind me of the leaves turning.

Pumpkins are considered to be a fruit and one of the most popular crops in the United States, which consumes roughly 1.5 billion...Yes BILLION......pounds of pumpkin. Of the multiple uses for pumpkin, I typically use it in cooking.  Carving out a pumpkin is just not my favorite thing to do. However, I did do it a couple times for my son. So, today I am going to share with you, three  of my favorite recipes using pumpkin, just to show you the versatility in cooking with this fruit. One is a bread, which is terrific in the mornings with your tea or coffee or as a dessert. A soup that is full of intense flavor and is the perfect starter course and finally a specialty from the Caribbean, fritters. It had to be one of my favorite snacks to take to the beach, when I was in St. Lucia.

The first thing I usually do when I know I am going to be cooking with a lot of pumpkin is make my own puree and freeze, what I don't use right away. I am not saying that you can not use canned puree, I just love the taste of the fresh puree, and you can freeze it for 4 to 6 months.

Pumpkin Puree

When choosing a pumpkin for puree, go for the smaller pumpkin with a dark orange flesh (sugar pumpkin), the larger ones (field pumpkins) tend to be not as sweet and very stringy.  Ideally,  field pumpkins are for carving not for baking.

Baking Method:

•  Preheat the oven to 375F/190C
• Cut the pumpkin in half or in quarters if it is a medium sized pumpkin. Discard the stem and seeds.
• On a cookie sheet lined with foil, place the halves or quarters face down and cover with tented foil.
• Bake for 1 hour (small pumpkin) or 1½ hours (medium pumpkin,) or until tender.
• Scoop out the flesh and mash or puree it in a food processor.

***For those meticulous gourmets, if you know ahead of time that you will be using some of the puree for a soup, press the puree through a sieve. You will be left with a smooth silky puree.****

Pumpkin Bread

The first time I made this, I was a little bit skeptical because of the coconut but it has become one of my favorites, for this time of year. This is not your ordinary pumpkin bread.

Description:  Super moist

Cuisine Style:  Autumn Dessert

Ingredients:

1 cup chopped walnuts
3 1/2 cups all-purpose flour
2 cups packed dark brown sugar
2/3 cup white sugar
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
2 cups pumpkin puree
1 cup vegetable oil
2/3 cup  unsweetened coconut milk
2/3 cup flaked coconut

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans.
Spread walnuts in a single layer on an ungreased baking sheet. Toast in the preheated oven for 8 to 10 minutes, or until lightly browned. Set aside to cool.
In a large bowl, stir together the flour, brown sugar, white sugar, baking soda, salt, nutmeg, and cinnamon. Add the pumpkin puree, oil, and coconut milk, and mix until all of the flour is absorbed. Fold in the flaked coconut and toasted walnuts. Divide the batter evenly between the prepared pans.
Bake for 1 hour and 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove from oven, and cover loaves tightly with foil. Allow to steam for 10 minutes. Remove foil, and turn out onto a cooling rack. Tent loosely with the foil, and allow to cool completely. 

Prep Time: 5 minutes

Cook Time: 1 hr 15 minutes

Level: Simple

Servings: 2 8x4 inch loaves

Roasted Pumpkin Soup 

Description: Creamy with a touch of sweetness!

Cuisine Style:  Fall Comfort Food

Ingredients:

4 cups peeled cubed pumpkin
1 large yellow/sweet onion, minced
6 cups chicken broth
2 cups heavy cream
4 Tablespoons butter
1 Tablespoon fresh Thyme
salt and freshly ground pepper
1/2 teaspoon ginger
1/4 teaspoon cayenne pepper
1 Tablespoon minced garlic
1 bay leaf
2 Tablespoons olive oil

 Preheat oven to 350F/180C. In a medium bowl toss pumpkin with olive oil and and salt and pepper. Cook for 45 minutes until soft, and set aside. In a large heavy-bottomed stock pot melt butter and saute over medium heat for 5 minutes. Add garlic, thyme, bay leaf and spices and cook for an additional 15 minutes. Add 4 cups of the chicken stock and 2 cups of cream. Simmer over low heat. Place cooled pumpkin in food processor with reserved chicken stock (2 cups) and puree until smooth. Add pureed pumpkin to the soup, bring to a boil over medium heat. Reduce heat to low and simmer for 1 hour.
 Garnish with cream and parsley.

Prep Time: 45 minutes

Cook Time: 55-60 minutes

Level: Simple

Servings: 8-10

I will never forget the first time I had pumpkin fritters, maybe it had something to do with the view. It was at the Ladera resort in St. Lucia. If you haven't gone....put it on your list! But until you get there, you have to try these little miniature bits of heaven.

www.ladera.com


Caribbean Pumpkin Fritters

Description: Sweetness with a little spice

Cuisine Style: Caribbean

Ingredients:
1 cup coarsely grated pumpkin
1 tablespoon salt
1½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon dried yeast
½  teaspoon sugar
2/3  cup milk
1 egg, lightly beaten
1/4 cup finely chopped cilantro
1 jalapeño, seeded and finely chopped
½  teaspoon fresh ground black pepper
Oil for deep-frying

Dipping sauce: raspberry chipotle, tomato chutney, baconnaise

Place the grated pumpkin in a bowl and scatter with the salt. Cover and set aside for 30 minutes. (This step is to extract the moisture from the pumpkin). Squeeze extra liquid from the pumpkin and set aside. Combine the flour, baking powder, yeast and sugar in a large bowl. Mix in the milk and egg. Stir in the pumpkin, cilantro, jalapeño and freshly ground black pepper. Cover and set aside in a warm place until doubled in size (1 hour). Heat the oil in the deep-fryer until 350F/180C. Deep fry 1 tablespoon full of the batter, in batches, turning once, until golden (4-5 minutes). Drain on paper towels and serve immediately with your choice of dipping sauce.  

Prep Time: 30 minutes

Cook Time: 4-5 minutes per fritter

Level: Simple

Servings: 18 fritters

  

 Enjoy!!!!

Ode to Fall....

The  first day of Fall was September 23, and it happens to be one of my favorite seasons. I love watching the leaves turn into shades of crimson, gold and brown and even the slight hint of cool crispness in the air. But what I love the most is...........Oh come on, you know...the FOOD! I can only speak for myself but, I eat differently when its cooler outside, than when its warm. Of course there is the obvious reason for eating differently, you don't exactly want to enjoy a nice warm bowl of soup, when it's 100 degrees outside. However, did you know that foods are classified as either hot or cold foods?
 I had no idea until one of my "foodie" friends, who is literally, a walking "foodiepedia" shared this info with me. According to Eastern philosophy food possesses five types of energy:

• Cold
• Hot
• Warm
• Cool and
• Neutral

The energy in foods refers to its capacity to create sensations of either hot or cold in your body. For example, I am a tea drinker. I don't care if its boiling outside, I have to have my tea, at the very least, twice a day. But I never had any idea that tea actually gives off a cold energy, because as soon as it enters your body, it's heat which is temporary, is lost immediately, and begins to generate cold energy, cooling your body off.

Hot foods and spices include things like ginger, coconuts, dates, wine, prawns, sweet basil, cinnamon, walnuts and garlic which generate hot or warm energy.
Cold foods and spices include things like eggplants, spinach, bamboo shoots, strawberries, egg whites, sugar cane, seaweed, marjoram and persimmon which generate cold or cool energy.

The best chefs and restaurants embrace this concept by creating some of the most innovative and original Fall menus. Here is one of my favorite menus from the Setai in Miami.

"Far East Focus"  Fall Menu at the Setai

Jasmine Tea Seabass

King Crab Curry

What ever your favorite season happens to be, make sure to check out some of your favorite restaurant's delicious menus and have a "Fall"aboulous Day!

                                                                               

Olio d' Oliva....I like to call it Liquid Gold

Growing up in Lugano, Switzerland, I never remember seeing any other type of oil in our kitchen except olive oil. Maybe it had something to do with Italian food being the local cuisine and staple of our diet, but for whatever reason I am glad that I got to develop such an early appreciation for it. Now, of course one thing I didn't know when I was dipping my bread in it or drizzling it over my sliced tomatoes is, it not only tasted great but was healthy too.

Olive oil has been around for centuries but with in the last decade has become increasingly popular because of its health benefits, its even being used in cosmetic and beauty products! Did you know that some of the key components of olive oil are:

•  Antioxidants
• Essential Fatty Acids
• Calcium and
• Vitamin K

Many years ago on a business trip in Italy, I met a terrific family that owns a olive farm and winery in the beautiful region of Umbria called Castello Monte Vibiano. My friends at Castello Monte Vibiano produce one of the best olive oils on the market with a collection of infused oil (truffle oil, olive oil and balsamic vinegar....you get the picture!) If you ever get the chance you have to visit their farm, which has recently been awarded for their efforts in reducing their carbon footprint by lowering their carbon emissions,  it will be well worth your time!

www.castellomontevibiano.it

 On another note, a lot of us cook with olive oil but did you know that you can use olive oil when baking cakes? My friend Anna Boiardi does! She is the granddaughter and grandniece of Mario, Paul and Hector Boiardi, founders of Chef Boy-ar-dee. She has a delicious recipe for a gluten free olive oil cake. You can visit her blog at:

http://www.annasdish.com/2011/08/olive-oil-cake/ 

Sure olive oil cost a little more, but I think the benefits well outweigh the cost! But if you still need a little convincing, to indulge a little more in olive oil, take a trip to Italy, Spain, Portugal, Tunisia, Morrocco or Greece......just to name a few! :)

Sloopy Foods

Watch this video by Top Chef host, Padma Lakshmi.  Sometimes the sloppier the better! Finger lickin good! Until next time......xx

"Tis an ill cook that cannot lick his own fingers" William Shakespeare

What's your favorite messy delight?

Let them eat cake!

So this weekend was my son's 7th birthday and I couldn't let his birthday pass without ordering a cake from one of my absolute favorite pastry chefs, Udele Pandya, of Dallas Pastry House (www.thedallaspastryhouse.com)

This woman is a true culinary artist in every possible aspect. All I did is give her the theme of his party and poof.....she dreamed up a cake that not only fit the occasion, but simply tasted A-M-A-Z-I-N-G!

All I know is that cakes have come a long way baby! Gone are the days of slathering frosting on a cake, sticking some candles in it, and calling it a day. No, these days, cakes are nothing short of edible masterpieces. I mean, everything on the cake was edible....each little kernel of popcorn was made out of fondant! YUMMMMMYY

But the cake making didn't stop there......After recovering from the festivities, it was time for one of my favorite past times,  making CUPCAKES!!!!  My mother asked me to make red velvet cupcakes for a fundraiser St Jude is having for the Children's Special Olympics. Needless to say they turned out great!

Don't things always taste better when you make them with love?

Eat your heart out Marie Antoinette!

Red Velvet Cupcakes

Description: Melt in your mouth, moist, buttery, sweetness w/ a hint of chocolate

Cuisine Style: "Down South y'all,"  USA ( done in my best southern belle drawl)

Ingredients

• 2½ cups cake flour
• 1½ cups sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1½ teaspoon cocoa powder
• 1½ cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white distilled vinegar 
• 1 teaspoon vanilla extract

For the Cream Cheese Frosting:

• 1 pound cream cheese, softened
• 2 sticks butter, softened
• 1 teaspoon vanilla
• 4 cups sifted confectioners' sugar
• for garnish-sugar sprinkles, coconut or chopped pecans

Directions:
 

Preheat the oven to 350°F/176°C. Line 2 (12-cup) muffin pans with cupcake baking papers. I usually like the ones that have the foil in them.

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with an electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.
Divide the batter evenly among the cupcake tins about 2/3 filled. Tap the pans on your work surface to ensure air bubbles have escaped. Bake in oven for about 20 to 22 minutes. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with sugar sprinkles, coconut or chopped pecans
Note: Frost the cupcakes with a butter knife or pipe it on with a large star tip.

 

Prep Time: 20 minutes

Cook Time: 20-22 minutes

Level: Cake Walk

Servings: 24 cupcakes

Some Like it Hot

If you are ready to feel a little heat, try this great recipe!

Shrimp Vindaloo

Description: Spicy shrimp curry with a tangy flavor.

Cuisine Style: Goa Cuisine 

 

Ingredients

• ¼ teaspoon ground cardamom
• ¼ teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• ½ teaspoon fresh ground pepper
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 2 teaspoons paprika
• 1 teaspoon ground turmeric
• 3 tablespoons ghee, butter, or vegetable oil
• 1 teaspoon freshly ground black pepper
• One 1-inch piece fresh ginger, peeled and grated fine
• 2 dried chipotle or Pasilla de Oaxaca chiles, soaked for 30 minutes in warm water and drained, or 2 canned chipotle chiles in adobo sauce, sauce rinsed off, or 4 jalapeno chiles, stemmed, seeded, and chopped fine
• 1½ tablespoons cider vinegar
• 6 cloves garlic crushed to a paste
• 2 large red onions, sliced very fine
• 6 medium tomatoes, peeled, and chopped fine
• 2 teaspoons sugar
• Salt
• 20 jumbo shrimp, peeled and deveined
• Steamed or boiled basmati rice (for serving)

Directions:

In a small sauté pan, heat the spices, except the pepper and ginger, in a tablespoon of ghee over low to medium heat until fragrant, about 2 minutes. Take off the heat and stir in the pepper, ginger, chiles, vinegar, and garlic.
Cook the onion slices over medium heat in a sauté pan in the remaining ghee until translucent and then pale brown, about 15 minutes. Add the tomatoes. Simmer gently, stirring every couple of minutes to prevent sticking, until the mixture thickens, about 15 minutes. Add the sugar and season to taste with salt. Just before serving, add the shrimp to the hot tomato mixture and simmer for 3 minutes. Serve with basmati rice and garnish with fresh coriander or mint.

Delicious Memories

I am one of those people that food has always played an important role in my life. I would even go a step further to say that I think about it all the time! For me, food is not only an object of glorious sustenance but, also of love. It has been the constant in a lifetime of delicious memories. From my earliest memories of  tugging at my mom's apron to traveling the globe, food was something that I experienced not only in diverse but also under the most uniting of situations. What is one of the most loving things that someone can share with a new friend or even a stranger? When people travel abroad, what is one of the first things  they can not wait to do when they reach their destination?  Food has a way of uniting us, and at the same time, celebrating our differences.  It is by no mere coincidence that I can cook nearly every Persian and Indian dish introduced to me in my childhood, or that they remain some of my favorite comfort foods today. Just try to think back on what was your first experience with a different type of food than you were used to eating. I bet you can remember it as if you were just experiencing it today!

So I'm eager to know.......what are some of your delicious memories?!