Feeling Spicy

First, I would like to say THANK YOU to all my Foodineasta followers that have encouraged me and supported me through my writers' block! 

I have a few new updates that I will be including on my blog such as restaurant reviews, sharing healthy recipe options for our kid's favorite foods and exploring new food products around the world.

Feeling Spicy

My friend Mamoona and I have a love of Thai food, so on a recent trip to Dubai, we had the pleasure of having dinner at the Thiptara Restaurant at the Palace Downtown Dubai.

You could probably enjoy just about any meal in this beautiful setting with the world's tallest building, The Burj Khalifa and the Dubai Fountain as its backdrop.

It has been awarded with such titles as Best and Favorite Thai restaurant and with
 Dubai's reputation of providing first class experiences and impeccable service we decided that it would be the best way to spend our last night in this enchanting city.


Since we were preparing for a 2am flight we didn't want to eat anything too heavy so as a starter we both had the Tom Kha Gai soup and the Panang Chicken as our entree. Tom Kha Gai is a classic Thai chicken soup with a coconut base and gets its rich flavor from typical Thai ingredients such as lemongrass, fresh ginger, lime juice chili paste, basil and cilantro. Panang is a dry curry that takes it name from the city island off the West coast of peninsular Malaysia, Penang, or Pulau Pinang in Malay. This type of curry is richer, sweeter, and creamier than the more herbal Thai red or green curry. It can be used to flavor any meat or seafood.  A very well known and mainstream Thai dish, it incorporates flavors and aromas from Malaysia, India, and Burma.

Tom Kah Gai

Panang Chicken

Needless to say our last night in Dubai was very special from the wonderful service, the spectacular setting and of course the amazing food!

I will definitely be back!

Please take a look at their website and if you find your self in Dubai one day make sure you plan a visit to  Thiptara.

http://www.theaddress.com/en/dining/thiptara

Location:

The Palace, The Old Town, Downtown Burj Khalifa, Dubai 

Estimated Price: (Starter + Main + Drink)

350 AED

Cuisine:

Thai Restaurant

My Parent's 40th Wedding Anniversary

Happy Anniversary Mom and Popi 

Throughout the years my parents have taught me many things. My mother, being one of the strongest and sensible people that I have ever known, always taught me about having a sense of justice for myself and others. Never to just accept the circumstances around me and to always stand up for what is right.  And in four simple words my Popi gave me the key to every facet of life; "Be true to yourself."  Having parents like this has truly laid the foundation of the woman I have become today and thanking them on a daily basis would never be enough. Even though they both had there differing words of wisdom for me, nothing was greater than what they taught me collectively. As a unit my parents taught me about Commitment and what it means to be committed in this life. Life is full of disappointments and difficult roads but through those disappoints is where you find the most rewards and on those difficult roads is where you find streets paved with gold,,, the key is just believing in your journey!

To commemorate my parent's 40 years of marriage, I thought there would be no better way to celebrate than being surrounded by friends and family. One thing that has remained consistent between my parents, beside the love of course is that they love a good party and even more than that....FOOD of course. Combining these two elements can sometimes be a tricky feat especially when you are dealing with some many diverse palates, however I am all about exposing people to different cultures through food. One of my parent's favorite foods they fell in love with on a trip to Morocco.

Here is one of my favorite recipes and theirs!

Moroccan Spicy Shrimp 

 

Ingredients:

2 Tbs lemon infused olive oil 

1 tsp kosher/sea salt

2 Tbs red chili infused olive oil
1 Tbs minced ginger
1 Tbs ground cumin
1  1/2 tsp ground coriander
1 tsp lime zest
1 can tomatoes, diced  (28 ounces)
salt and black pepper
1 + 1/2 pounds peeled shrimp
fresh cilantro (optional)
 Directions:
Mix the shrimp with 2 Tbs of lemon infused olive oil and 1 tsp of kosher or sea salt. Set shrimp aside.  Heat the olive oil in a skillet, add the ginger and saute for 1 minute.  Add the cumin, coriander, and lime zest and cook for 30 seconds, stirring.  Add the tomatoes, salt and pepper, mix well and bring to a boil. Reduce the heat and cook until the mixture is almost dry – about 15 minutes 
Add the shrimp and stir.  Cook until done, less than 10 minutes in very gentle heat.  Taste, adjust seasoning, sprinkle fresh cilantro leaves and serve over white rice or couscous.

The Hor'derves 

• Hummus
• Assorted Mediterranean Olives
• Kibbeh

The Main Course

• Moroccan Spicy Shrimp
• Chicken Skewers
• Beef Kefta
• Mixed Zuchinni and Squash Sautee
• Vermecilli Rice
• Greek Salad

The Dessert Table

• Chocolate Cake with Almond Slivers
• Assorted Baklavas and Pastries
• Fruit Tarts
• Lemon Tart
• Sacher Torte
• Creme Brulee
• Chocolate Chip Cookies for the kids :)

The Guest's Favors

Each guest received a miniature bottle of infused olive oil imported from the Castello Monte Vibiano outside of  Perugia, a 2000 yr old estate located in the Italian region of Umbria.

and a note directing them to my blog and the recipe to try with their olive oil.

The Belly Dancer

Neenah from Authentic Belly Dancing Academy

For all of you that were able to attend and even those that were there in spirit, THANK YOU! Without you this special night would not have been as memorable.

A special thanks to the Akhavan family and my best friend Paria for the terrific entertainment!!! We love you!

Make a Wish

Wish lanterns are the perfect ending to a wonderful evening. Unfortunately it was a little too windy to let them go...but that didn't stop me from making a wish.

Until the next time,

                    The Foodineasta 

                    xoxo

The Big Easy

"Laissez Les Bons Temps Rouler”

 A few weeks ago I had the pleasure of visiting one of my favorite cities. From the time I knew I was going to New Orleans, I already had my first meals planned. 

Breakfast: Beignets and Cafe au Lait

Lunch: Oysters and more Oysters

Dinner: Fried Catfish, Jambalaya, Red Beans, Rice and Bread Pudding

There is something special about spending time in the Big Easy.  New Orleans is not only known for the great jazz and amazing food but also the mixture of people living there, and the food is a direct reflection of that mixture of French, African and American cultures; giving birth to the "Creole" cuisine. What I appreciate the most about Creole food is that through its mixture it connects us all and each plate has a story full of history.

So today I want to share a recipe for a dessert, a mixture of what I love about the south and what I love about Sweden. One of my favorite southern desserts is bread pudding. Bread pudding is one of those nostalgic recipes passed down through the ages from grandmother to grandmother.  One of my favorite sweets from Sweden is the blueberry. I have so many fond memories of blue stained hands and spending hours in the forest picking blue berries, most of them going in my mouth and not in my bucket.

Blueberry Bread Pudding with Amaretto Cream Sauce

Ingredients:

4 large eggs, beaten
2 cups heavy cream
2 cups milk
1 ½ cup sugar
1 tsp pure vanilla extract
½ tsp cinnamon
6 cups ½ inch cubed day old French bread

6 oz white chocolate chunks (optional)
2 cups fresh blueberries
1 tbsp cornstarch
¼ cup amaretto
2 cups heavy cream
¼ cup sugar
Directions:
1. Mix together eggs, heavy cream, milk, sugar, vanilla, cinnamon, chocolate, blueberries, and bread.  Let sit in the fridge overnight or, if you're in a rush, for at least 30 minutes.
2. Preheat the oven to 350.  Butter a 9x13 inch baking pan or a 9-inch or ramekin. 

3. Pour the bread/egg mixture into the prepared pan.  Bake until firm when pressed in the center, about 1 hour for the 9x13-inch pan and 40 minutes for the ramekin. 
4. For the cream sauce: In a small bowl, dissolve the cornstarch in the amaretto.  Scald the cream over medium high heat.  Add in amaretto slowly, whisking constantly, and bring to a boil.  Reduce the heat and simmer for 30 seconds.  Remove from the heat and add the sugar.  Whisk until dissolved.  Let cool to room temperature.
5.  Serve warm or cold.

Another great recipe that I would like to share is for a starter, I wanted to pick something that was also, classically Swedish but with a twist. Nothing says Swedish cuisine like salmon, caviar and potatoes, but I love the use of cumin and preserved lemon. Both are essential ingredients in Moroccan cooking and what makes this dish special.

 

Roasted Fingerling Potatoes with Smoked Salmon and Caviar

Ingredients:

2 lemons

½ cup water

4 teaspoons coarse kosher salt

¼ cup fresh lemon juice

¼ cup extra-virgin olive oil

½ cup crème fraîche or sour cream

1 teaspoon (packed) minced fresh dill

1 teaspoon (packed) minced fresh cilantro

2 tablespoons olive oil, divided

1 ½ teaspoons coarsely crushed cumin seeds

12 small fingerling potatoes, halved lengthwise (about 14 ounces)

3 ounces thinly sliced smoked salmon, cut into ½ inch-by-2 ½ inch strips

1 ounce caviar

Small fresh dill sprigs

Directions:

Using vegetable peeler, remove peel (yellow part only) from lemons. Simmer peel, 1/2 cup water, and 4 teaspoons kosher salt in heavy small saucepan over medium-high heat until salt dissolves. Reduce heat to low and simmer until liquid is reduced to 2 tablespoons and peel is tender, stirring occasionally, about 10 minutes. Transfer peel with liquid to jar. Add lemon juice and extra-virgin olive oil. Refrigerate at least 1 day and up to 1 week.

Drain peel; mince. Stir crème fraîche, minced dill, cilantro, and 1 tablespoon minced peel in small bowl. Cover and chill at least 2 hours and up to 8 hours.

Set rack at lowest position in oven and preheat to 450°F. Brush nonstick baking sheet with 1 tablespoon olive oil. Combine 1 tablespoon olive oil and cumin in large bowl. Add potatoes; toss to coat. Sprinkle with salt and pepper. Arrange potatoes, cut side down, on baking sheet and roast until tender and cut sides are brown, about 12 minutes. Cool slightly.

Arrange potato halves, cut side up, on platter. Top each with 1 teaspoon crème fraîche, 1 salmon strip, and 1/2 teaspoon caviar. Garnish with dill sprigs.

Bon Apetit!

 

My Interview with Sally Golan

Do you remember my interview with the multi-talented Sally Golan, check out her newest venture.

"The Girl's Guide to Depravity"

Recipe of the Day

I must say that my love of France extends far beyond its fascinating history and avant-garde fashion. The French do have a certain "je ne sais quoi" that captures and intrigues you whether its hidden in their food, beautiful buildings or carefully tucked away in their gorgeous landscapes.

 France has given me many memories, but the one that I treasure the most is my joie de vivre.
FOOD! 

 Boeuf à la Bourguignonne

Beef Bourguignon

Description: Beef Stew with a little more sophistication

Cuisine Style: Traditional French Cuisine, Burgundy Region

Ingredients:

Bay Leaf

3 Sprigs Fresh Thyme

3 Sprigs Fresh Parsley

2 Springs Fresh Rosemary
1 tablespoon olive oil

1 large onion or whole shallot chopped

3 cloves garlic pressed

1/4 pound of thick cut bacon diced

1 1/2 cup beef stock
1 1/2 to 2 pounds lean stewing beef, cut into 1 1/2 inch cubes

1/4 cup all purpose flour
1 1/2 cup red wine

1/2 cup sliced mushrooms

1 cup carrots

1/2 cup pearl onion

1 cup peas
salt and pepper

Directions:

Preheat the oven to 325 degrees F.

Tie together the bay leaf, thyme, parsley and rosemary to make a bouquet garni. In a dutch oven, heat the oil over medium heat and add the onion or shallot, garlic and bacon. Cook until slightly browned, and then remove from the dutch oven and keep to the side, save the remaining fat in the dutch oven. Meanwhile, in a small saucepan, heat  the stock until just under a boil. Toss the beef with flour and cook in the dutch oven until browned. Deglaze the pan with the red wine, making sure to scrape the bottom of the pan for more flavor to your stew. Add the hot stock, bouquet garni, mushroom, carrots, pearl onions and peas to the dutch oven. Add reserved bacon and onions. Season with salt and pepper. Cover and cook in the oven for 2 1/2 hours, making sure to occasionally stir.

Prep Time: 20 minutes

Cook Time: 2 1/2 hours

Level: Moderate

Servings: 4-6 servings

Vegetable and Wine Suggestions
Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. Serve a fairly full-bodied, young red wine, such as Beaujolais, Côtes du Rhône, Bordeaux-St. Émilion, or Burgundy.

 

My Interview with Armed & Dangerous Jamie Thompson

 Jamie Lynn Thompson "aka" The Mad Hatter
01/30/2012

This woman possesses a creative spirit in all she does from her fabulous designs, her amazing culinary creations to just living life. Most people that know her, know that Jamie is an artist and, she's sensitive about her @&$%!

  Bio
 I always enjoyed cooking. Sounds like the typical start of a bio, but since
I was a little girl standing next to my Italian mother and grandparents in
the kitchen my sense of smell has motivated & inspired me to keep the
wonderful aroma's of home cooked food in my world. Looping in my creative
hobby with cooking, has been my new venture, Armed & Dangerous, one of a
kind hat design. Specializing mostly in fedora's, I customize these lids
based on my clients personal style. This has been my outlet, like cooking,
to just relax and enjoy all the elements & ingredients of life.

Armed & Dangerous
Follow her on twitter: @armednyc

www.armednyc.com

FOODINEASTA: Has designing been something you always wanted to do?

JAMIE: I wanted to be a CIA agent. True story.  But no, designing has definitely been an interest of mine from the jump; however I wasn’t really sure to what extent I wanted to take it… 

FOODINEASTA: How did you get started with Armed and Dangerous? And how did you come up with the name?

      JAMIE: I was always reconstructing & customizing the clothes/accessories I bought to better fit

      my personal style.; a form of Haute Couture if you willJ I was adding my personal touch to hats

      and getting consistent compliments!! So, why not start selling them? As for the name…I give all 

      that credit to my boyfriend at the time. Being that I’m drawn to the style of the Fedora, this 

      particular hat is sometimes associated with Prohibition & the Great Depression-era when all

      mobsters, Dick Tracy’s, and Frank Sinatra’s wore that “Final Touch Fedora” to their wardrobe. It’s 

      truly a timeless piece, and to this day I think completes an outfit. It really does make you Armed &

      Dangerous.  *Wink

FOODINEASTA: What is your favorite thing to cook? 
JAMIE: Breakfast foods.  Anything from Frittata’s, stuffed French toast, omelets, or breakfast 
sandwiches. Funny thing is, I don’t really eat Breakfast. I just enjoy cooking it. But, what I love to
experiment with the most in the kitchen is condiments. Gotta love condiments!

FOODINEASTA: Where do you get your inspiration from when creating dishes? 
JAMIE: My stomach is always in charge of what I’m going to cook. But, when I’m cooking for 
clients; I get inspired by the weather. If it’s a cold dreary day…I’ll whip up a cozy stew or 
comforting Italian wedding soup.  However, if it’s a sunny afternoon I may throw together a light 
arugula salad with some remixed version of baked Branzino and couscous.

FOODINEASTA: From what part of Italy is your family from? 
JAMIE: Naples. It’s on my bucket list.

FOODINEASTA: Would you rather have a gourmet meal or down home cooking?

JAMIE: I would combine the 2 and cook a gourmet meal at home.

       FOODINEASTA: What won’t you eat?

JAMIE: Lobster from anywhere but the state of Maine where I grew up, its borderline disrespectful :)

       FOODINEASTA: What is something that people would never guess about you? 
       JAMIE: That I wanted to be a CIA agent.

       FOODINEASTA: Do you have any healthy tips on eating?

       JAMIE: It’s all about proportions; I know it tastes amazing….. but….round 4? Really?

FOODINEASTA: Do you watch a cooking channel? What’s your favorite show?

JAMIE: Cooking Channel & Food Network is always on in the apt. Barefoot Contessa would be one of my favorites. I’m Ina Barton’s biggest fan! I love her! Let’s hang out!

       FOODINEASTA: What’s your favorite date food?

       JAMIE: Tapas

FOODINEASTA: Do you have a boyfriend?

JAMIE:  No mam. 

*****I'm pretty sure you just made some people’s day*****

       FOODINEASTA: What’s the best advice your mother gave you about men?

      JAMIE: “Just find a nice Italian man and make him your husband” .  Don’t jump to conclusions 

      yet people….It’s in the works. :)

FOODINEASTA: Is your roommate spoiled?

JAMIE: Spoiled is an understatement, He’s privileged :) 

*CORN FLAKE CHICKEN TENDERS W/GARLIC MAYO, CHIPOTLE KETCHUP & BRUSSELS
SPROUTS*

Heat oven 450degrees
3 whole chicken breasts cut into strips
Whisk 1 egg, 2 tbs of honey mustard, salt&pepper, and 1 tbs of honey in a
bowl
Hand crush 2cups of corn flakes with 1/2tsp of black pepper

Dip chicken into egg mixture then into the corn flakes then place on foiled
pan
Put in oven for 10/15mins
Brussel Sprouts:
Rinse and cut in half
In baking pan scatter, 3tbs olive oil, 2 cloves of chopped garlic,
salt/pepper and brussels sprouts
Bake@ 350 for 15mins

*Garlic Mayo*:

1 clove of chopped garlic
1/2 cup of mayo
salt/pepper/paprika

*Chipotle Ketchup*:
1tbs hot sauce (your fav)
1/2 cup of ketchup

Please check out Jamie's  "she can cook too" Gallery.....If it doesn't make you mouth water...nothing will!

YUM!!!!!!

Gastro Chic: Food is in Fashion

You can't channel surf these days without running across at least a handful of television shows that have food as their focus.  Whether its The Chew, Anthony Bourdain's No Reservations or Top Chef each show is sure to have something to quench your food fetish.  When did food become so fashionable? Maybe it has something to do with this emergence of  hot celebrity chefs, or that becoming a successful restauranteur is like becoming the newest rock star, but whatever it is, this infatuation with food looks like its here to stay. In ode to NY's upcoming fashion week, I thought it would be fun to explore the fashionable side of food.

Take a look at some of these fun photos, in which food,  is literally "in fashion"

 

Eggplant, shrimp, eggs, bubblegum and mushrooms are just a few of the food items Korean designer Sung Yeon Ju used to create her line of stunning wearable fashion

Tomato Dress

Winter Mushroom Dress

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