Brussels Sprouts with Tomato sauce

Before I left for Bombay, I went out for dinner with friends to Mercadito--a Mexican place in Manhattan. My friend J said that she loved and adored their cauliflower appetizer, so we dutifully ordered a plate of those. When they came, however, they were not quite the breathtakingly amazing dish we had all imagined. We were almost done with dinner and were contemplating ordering dessert when the server said she "really really" recommends that we try the Brussels sprouts appetizer. Brussels sprouts for dessert? could we get more lame??! But seriously when the plate came we took one bite and within 30 seconds we had polished off the entire dish. They were crispy and enrobed in a creamy tomato sauce--soooo good. I could easily have ordered another plate for dessert. :)

When I came back from Bombay i was desperate to re-create them in my kitchen. And I think I almost managed it. Here's the recipe:

Brussels Sprouts with Tomato Sauce

10-12 Brussels Sprouts, sliced into half

1/2 a large onion (I used a red one--but white onion would be better I suspect), chopped

2 fat cloves garlic, minced

1 bay leaf

1/2 can diced tomatoes OR 2 fresh tomatoes diced

2 tbsps goat cheese

2 tbsps olive oil

salt and pepper

1. In a large saucepan heat 1 tbsp of the oil over medium heat.

2. Lay the Brussels sprouts flat side down on the pan and sprinkle some salt and pepper over them.

3. Cover and cook for about 3-5 minutes. When they brown, flip them and cook them on the other side.

4. In the mean time, heat the oil, add the onions, garlic and a bay leaf.

5. When the onions are translucent add the canned tomatoes and simmer for about 10 minutes.

6. Add in the cheese and cook for another 3 minutes or until the cheese has melted.

7. Blend with an immersion blender until smooth, adding a little water if the sauce is too thick.

8. Add salt and pepper to taste (you want the sauce to be slightly sweet though, so don't add too much salt).

9. Drape over the sprouts and serve. Yum!!

Iced Mint Tea

It has been so hot the past couple of days that I have been longing for iced tea. (That said I cannot wake up in the morning without my cup of elaichi chai--I have taken to smashing in cloves with elaichi and the result is a warm mellow depth that makes the tea uber delicious.) In Ithaca I used to make a giant pot of iced tea by brewing black tea and adding lemonade concentrate. This summer I decided to experiment with green tea--it's healthier for you and somehow seems a lot less acidic and tea-like. The drink verges on lemonade...what could be better?

Margaret and Terry were over for dinner a few days ago and they gifted me a giant bunch of fresh mint. Terry tucked it into a vase and assured me that as long as I refreshed the water regularly, the mint would thrive and even start growing roots. (Whoa!) With so much mint around, I had to find a way to use it in the tea.

Here's what I did.

Mint Iced Tea:

3 cups water

1 bunch mint

4 tea bags of green tea

1/4 cup-1/2 sugar OR Honey

1 lemon

Boil water with mint. Once it has boiled for about 8 minutes switch off the heat. Steep tea bags for 10 minutes. Mix in sugar and lemon juice. Taste and add more cold water to adjust to taste.

Pour into a pitcher and refrigerate (I love this pitcher that Namu gifted me--it's so functional and yet so elegant). Adorn with a sprig of mint and pour over two cubes of ice when serving.

Paneer Bhurji

I woke up this morning feeling cool. It must have been weeks at least since the last time I woke up not drenched in sweat from the broiling heat. So I decided today to actually cook breakfast. I could muster up enough energy to switch on my laptop and surf for recipes, but after a few minutes of pointless searching. I decided to shower so that I could wake up fully and only then decide the fate of breakfast. As it often happens, showering leads to inspiration. I decided to make Paneer Bhurji. Paneer Bhurji is the vegetarian version of Egg Bhurji, which is basically a desi egg scramble. (In desiland, egg is considered non-veg, so paneer is used in lieu of eggs in vegetarian households). Here's what I did:

Paneer Bhurji:

About 300 gms paneer crumbled

1/2 a white onion (red will do too)

3-4 spring onions

2-3 tbsps fresh chopped coriander

1 tomato

2 green chillies

1 tsp cumin seeds

1/4 tsp turmeric

1 tsp red chilli powder

1 tsp garam masala

salt and pepper to taste

2 tbsps olive oil

1. Heat oil in a pan and simmer cumin seeds until browned.

2. Add in onions, green chillies, spring onions. cook until onions have begun to brown lightly.

3. Add in tomatoes and cook until they become soft and squishy.

4. Add in the turmeric, chilli powder and garam masala and cook for a few more minutes.

5. Add in crumbled paneer, salt and pepper and cook to incorporate everything.

6. Just before serving add coriander and mix once.

7. Serve hot with rotis, toast or (in my case) warmed tortillas.

Oh my god! This is the best protein-ous breakfast in the world. So healthy and so tasty. A nice departure from my usual tofu scramble. :)

Cold food on a hot day!

Yesterday was a particularly hot day. I woke up sweating in the morning and immediately reached for the fans that are sitting in my basement. I had bought a new summer dress from Victoria's Secret and it arrived just in time for the summer day. Here's what I wore yesterday:

On such a hot day, it's impossible to even consider eating hot (temperature wise) food. So Harshit and I decided to make salads and hummus for lunch. As it happens, I had come across a host of quick and easy salad recipes on the NYT website. So I decided to give them a go. These are the ones I ended up picking:

Carrot Salad

A classic Moroccan thing: Thinly slice carrots, or grate or shred them (the food processor makes quick work of this). Toss with toasted cumin seeds, olive oil, lemon juice and cilantro. Raisins are good in here, too. There is no better use of raw carrots.

-->This salad was great--very crunch and flavourful with the cumin accenting the sweetness of the carrots. I'll definitely be making it again.

Beet Raita (made Moroccan style?)

Peel beets and grate them in a food processor. Mix equal parts plain yogurt and tahini, and toss with the beets along with lemon juice and za’atar (a mixture of toasted sesame seeds, dried green herbs and ground sumac; you can make it yourself using dried thyme).

-->I think this was my favourite--cooling yogurt on a hot day--what could be better? And the zaatar added an unusual depth of flavour to this raita.

Pickled Cucumbers

Thinly slice some cucumbers (if they’re fat and old, peel and seed them first), red onions, radishes and fresh chili pepper. Soak for a few minutes in equal amounts vinegar and water, with some salt and sugar. When they taste lightly pickled, drain and serve, alone or over rice.

-->I liked this one a lot, but I do think it would taste better as a side dish to dal and rice than as a stand-alone salad. I think I may make a bunch and use it as a tangy fresh vegetable pickle every time I make dal and rice.

Watermelon Salad

Cube watermelon; combine with roughly chopped mint, crumbled feta, sliced red onion and chopped Kalamata olives. Dress lightly with olive oil and lemon juice. Despite saltiness of feta and olives, this may need salt.

-->Okay, this one was the weirdest--I am not one of those people who likes mixing sweet and savoury, so that perhaps explains why I didn't particular enjoy the saltiness of the feta or the crip tang of red onions with watermelon. Try it if you feel adventurous!

A week of ice-cream

The whole of last week I ate ice-cream almost every day. My excuse: the weather.

The week started out with a Popsicle at the Farmer's Market won Saturday--for 2$ a pop, that's quite expensive for an ice lolly, but let me tell you, these are completely worth it! I got banana chocolate chip one time, strawberry another and peach ginger a third time--all good, though I must admit that banana chocolate chip was my favourite--very creamy with a slight sour tang from over-ripe bananas studded with good quality chocolate chips. Soo good!

Next on my list was Go Berry--a frozen yogurt place which has now opened in Amherst (previously it was only in NoHo). I always try their different flavour, but usually end up getting the original. I adore their original yogurt--nothing beats its tart creaminess. This week I have been getting it with different toppings--I tried mango one day and one day I just had it with plain honey. Golden, rich and very sensual--I think honey is by far my favourite topping on Go Berry ice-cream.

On Wednesday, Zeeshu and I went to Flayvors, an ice-cream shop on Cook's Farm (yes, they make the ice-cream from the very cows who moo at you as you drive up). I have been here twice before--once with Sujani and another time by myself. I promised myself that I would try a new ice-cream flavour every time I went there. The first time I got chocolate almond chip ice-cream, the second Java Crunch (coffee ice-cream with oreos) and the third orange pineapple. Their ice-cream is good, but with each bite I kept thinking--but this is no Go Berry.

Reader! I must confess--as I age my taste buds become more and more sweet averse--I no longer enjoy the rich sweetness of regular ice-cream--it's tart edges to sweetness all the way for me.

Summer Risotto

After a long and exhausting day spent working and working out I decided to treat myself to a sumptuous meal of risotto. I usually shy away from white rice, but a risotto with arborio rice just wouldn't work. I know there are versions with brown rice and farro and millet but I was craving the rich creaminess of the real thing.

So on my way back from Esselon Cafe I decided to make a stop at Whole Foods and pick up some of the ingredients. I bought the vegetable stock and cheese from there but decided to buy the vegetables from Maple farms--cheaper and fresher. As I imagined, Maple Farms was bursting with summer goodness--I bought asparagus, carrots, green peppers and a bottle of cooking wine.

Here's what I did when I got home.

Summer Risotto

Ingredients:

7-8 stalks asparagus chopped

1 leek finely diced

1/2 white onion sliced thin

3 cloves garlic minced

1 fat carrot minced

1/2 bell pepper cut into thin strips

5-7 mushrooms finely sliced

1-2 tbsp chopped fresh parsley

1/2 tsp oregano

1 tbsp butter+1 tbsp olive oil

1/2 cup cooking wine

4 cups simmering vegetable stock

1 cup arborio rice

1/3 cup Parmesan cheese

Method:

1. Heat the olive oil and butter in a deep-bottomed pot.

2. Saute the onions, leeks and garlic until cooked but not browned.

3. Add the rice and stir gently until evenly coated with butter/oil

4. Add the wine and let the rice absorb it.

5. Add veg stock 1/2 cup at a time and the vegetables in order of which takes the longest to cook (first the carrots, then the asparagus, then the peppers and mushrooms).

6. Add a squeeze of lemon juice and the oregano and stir to incorporate

7. When the rice is almost done throw in the parsley and the Parmesan.

8. Add salt and pepper to taste

Serve hot!

Hello Breakfast

Breakfast has nudged its way to the forefront of my favourite meals of the day. This place in the past was occupied by tea time with its endless variations of snacks--sweet, savoury, spicy and teas--early grey, masala chai, lemongrass chai, elaichi chai and so on. But breakfast is tea time +++. You can drink endless cups of chai and some ridiculously delicious sweet items which you can pretend are healthy.
Today's entry is about one such sweet item--whole wheat-oatmeal-nuts muffins. Did you just make a face? I know they sound super healthy, but they are sooo good. Here's the recipe I adapted from Heidi's website. I used to be a timid baker--baking only to specified amounts and quantities--no more than half a cup of flour, just a pinch of salt. But now I am more intrepid--I experiment and the results are often better than the original recipe. Before I get started with the recipe--a note about these muffins. They are very hearty and bready, so I like them straight out of the oven (or microwaved for 30 secs the next day), sliced in four and drizzled with maple syrup. The maple syrup soaks into the bready muffins and they taste just like gulab jamun when you eat them like this. I swear it's like eating gulab jamuns for breakfast with chai. :)
Gulab Jamun-like Muffins
1 cup whole wheat flour
1/2 cup rolled oats
1/2 cups mixed nuts/dried fruit
3/4 tsp baking soda
1 egg (I use egg replacer)
1 mashed overripe banana
1 cup yoghurt
1 tbsp butter
2-3tbsps honey/maple syrup (I like these under sweet--but you can add more sweetener if you prefer)

1. Melt the butter. Mix in the honey, yoghurt, egg, banana and whisk until smooth.
2. Add in the dry ingredients. Combine until smooth.
3. Add in the mixed nuts and stir until combined.
4. scoop into a well-greased muffin tin and bake for 12-15 mins at 425F.

Enjoy with maple syrup and chopped fruits. Such a decadent way to start the morning. :)