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?!