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Our lovely Monkey Queen of Don’t Make Me Call My Flying Monkeys, was our May Daring Cooks’ hostess and she challenged us to dive into the world of en Croute! We were encouraged to make Beef Wellington, Stuffed Mushroom en Croute and to bring our kids into the challenge by encouraging them to create their own en Croute recipes!En croute translates to any food that has been wrapped in pastry dough a
Presenting an argument for quinoa ( keen-wa) would not have worked so well, some many years back, especially considering that life when reading glasses weren't a must and Tums was nonexistent pantry staple.Yes, those days, when I flashthink to younger/ much lighter self. Healthy food and all the fiendishness it fadded with, was totally and tastelessly not for me. Years later happened, perspec
It started with the plant purchase. A wee bonney grapefruit mint I bought on Martha's instigation. Well, sort of. It was Martha Stewart at her best on a segment of Today, planting complete salsa gardens, green juice gardens, and likewise impossible feats to common man, all in a single container. My near answer to MS's gardening super powers? A 3 '' mentha plant bearing the name of the tart/sweet b
Having an online cooking journal for the whole wide web to view, share, remark and debate on can be a very intimidating experience, an online show with an audience of anyone and everyone, on a given, often rendering guilttrips so hard to shoo off when you don't speak enough. This is common occurrence in my life these days. I realize that to have a spiel that d
Just last week I said "yes" to an interview and guest post for the very first time. Frankly, fearful me wanted to run and hide. I didn't and I wouldn't, especially since the person who asked was the exceptionally gifted Rafeeda Rahman, who I'm fortunate to call one of my BBF's (best bloggie friend) Ms. Rafeeda possesses some unmatchable qualities that she effortlessly displays at her imm
Would you ever be able to guess what it's like to have too many cans of condensed milk? All stockpiled on pantry shelves, neat tucked in spice cupboards, even taking up that useless space under a stairwell closet, and occupying more real estate in your life than needed? Can you fathom that to ease the ordeal the thought of a special room dedicated for their housing needs, enters your head more tha
About 74 meetings (and a trillion words ago), we discussed appam. One of my first updates complete with an introduction into the cuisine of the ultimate Malayali, is where that song and dance began and where you met Kerala's very own pancake. One that took India's staple, rice, to one of the many dimensions it can transform its superhero self into. Ground and battered
Seriously the stuff out there puts me to shame. A year ago I saw my feeble shape and mold attempts step me up into a new arena of the Aww and Cute (!), where countless bunny bottoms and candy carrots were being pinned onto screens, even to be obsessively praised 365 later. Really? How? Your guess as good as mine.With Sunday being tomorrow (by the time I finish typing it rolls into t
We reach the second part and dramatic end to my challenge result. Can you guess what I did? No hints and please no cheating. But how could you not (?) stare into the gigantous picture up and running on top of the screen.For this, we''ll reel in our conversation from last week, where cheese cubes-made-from-two-ingredients were the top subject. Today those chunksters have re
After experiencing an almost full year of Daring Kitchen and its mad rush tasks, I'm always surprised at the camaraderie and encouraging community that are byproducts of this virtual culinary smackdown. There's no real race, proof be told in my habitually late shows, only quality recipes and priceless knowledge shared to project onto more than hundreds of hyperbright screens. What better
Confession time. Even though I've discussed Indian and touched on a few good recipes from my homeland, I've always thought myself least accomplished on earth to talk curry, most particularly the traditional stuff that hails from the Southern topographical region that I come from, food patterns particular to Kerala. So bundled in method ordinance are these stylized dishes that nostalgia beats in on
Sarah from All Our Fingers in the Pie was our February 2013 Daring Bakers’ host and she challenges us to use our creativity in making our own Crisp Flatbreads and Crackers!After sitting on the ledge for some few, maybe two Daring tasks, all the while watching my friends complete some awesome challenges, I was of course, envious inspired to hitch myself back on a brand new challenge bandwagon.Excep
Sitting here, sometimes pinteresting my life away, I often come across things of great beauty. Though these days, it dominoes over to those series of rather unfortunate events, where multiple loads of clothes are ready-ho, and I am not, and scenarios of pretzels and goldfish make do for wholesome(?)after school snacking. Even the hint of dinner is so woefully delayed, because of my comb
This next recipe evolved as a deep set need (read: insane craving) to consume whole yellow citrus in an edible and fairly appealing way. Yes, a citrus lover's dream come true, or maybe my solution to the visions that chase me down, of mammoth lemons trying to consume me whole, instead of it being the other way around (?). No folks, rested sleep mine is not. Press fast forward, though and we reach
Most of my life I could not understand the sweet sauce concept. You know the kind where candied cloy meets ubiquitous smoke and completely masks the identity of the food you're eating (ugh).Steak marinade, the "popular" item on a local Chinese menu, honey ham and the like- yes, it could all render a very horrendous experience, if the sweet balance is not taken seriously. Which is why my mind would
My weakness knows no end for this one perfectly shaped and salted treat. Usually reserved for Mall sojourns, I really never gave account to whipping up supersized knots of bread in the confines of my little kitchen. But oh, how misguided I was! Pacing through in an online hunt, I discovered the World Wide Web flush with recipes, how- tos and step- two -three's on making the perfect pret
There is something about meatballs that commands uniform gastronomic attention. Needless to say they are swoon in many a culture and in just about any dish they lend their good forms to. Molded with breadcrumbs and cheese, ladled in tangy marinara pasta, they make for wholesome comfort. Needled onto kabobs, these are the perfect fingerfood. In soups and stews, orbs of meat offer welcome surpr
It's been way too many days. More than I can count. Except that I did. 15 days after I left you with the tidings for a Merry Christmas and a sappy picture of a stuffed animal looking at cake pops, made by kids. Not that I didn't do much, just that probably this winter break was truly underestimated and the force by which it went by, all fast and furious made my visions of a truly dramatic new year
"When the angels had left them and gone into heaven, the shepherds said to one another , “Let's go to Bethlehem and see this thing that has happened, which the Lord has told us about.”And they hurried off and found Mary and Joseph, and the baby who was lying in the manger." Luke 2:15-16 Grinch tree pops (Cake pops formed in tree shapes). Structured by the industrious han
On flipping through my prior 70+ entries, recipe rotation dictated that it was over and above that time for a substantial protein intervention. Baking marathon characteristic of any given December had me parading through and vast, scrambling to scribble in the insane cookie recipe here and a confection series there, with not much being done for proper sustenance. Am I right? You know, the kind of
As you can imagine, everything does not go the way it's etched out, displayed all pretty in the back of one's mind. The other day, I had about 18 different things running through my head, unique ideas to post, creative models to click, conceptualizing the truckload of ingredients hauled from the store finding way into every corner of my kitchen, unable to reach any sort of palatable destiny (sigh.
This month couldn't be busier. So many year end activities, and enough crafts pinned from boards that will launch me from here, through to the next Christmas, and possibly beyond. Yes, it is the most wonderful time of my year, where I think I have enough vigor to take me through various channels, but in actuality, my pep gets dramatically curtailed. With trying to do all that has to be done, those
Holiday season is the time for sharing and Peta of Peta Eats is sharing a dozen cookies, some classics and some of her own, from all over the world with us.From Peta's list of twelve, we were given instructions to handpick a one. The second option followed, where free reign was permitted in choosing right recipe # 2, on our own, for the November challenge.Ohh, happy day! Set out I d
Doesn't the picture say it all?I came across this recipe while foodgawking, again. With the hours spent browsing, pinning and bookmarking, you'd think I'd come up with enough inspiration and recipe material to carry well into a decade and plus. Which brings to this poignant setting. A few days ago, during scheduled routine, my eyes stumbled across and over this gorgeous slice of four lay
Audax of Audax Artifax was our November 2012 Daring Cooks’ host. Audax has brought us into the world of brining and roasting, where we brined meat and vegetables and roasted them afterwards for a delicious meal!A while back, one November, Food Network aired a special prior to Thanksgiving, a sort of Q&A on the how- to's of the big meal. Of course, turkey brought in major mention, and in tow ca
Orange. It just seems that all things made right is contained in this simple color. Such a fan am I that the many shades cast in this orange-scopic color range, whether it be dusty coral, gorgeous vermilion, even anemic salmon take my breath away, make my heart race and help me to think a little bit faster. Transfer this philosophy of mine to food and it multiplies by a couple, land
With Indian food, being so popular, you'd think those puffed up naans, cream laden curries, red hot tandooris and sought after tikka masalas that populate restaurant menus and pub dining are day to day naturals in the common Indian home. Well, I have news for you. Honest good they may be, though not the be- all of the Indian culinary experience. A due injustice, it is, act
I know this lame tribute to Autumn is whittling it's way through, a tad late, perhaps by a week or two. Though you should know, with bare deliverance from a searing heat clime, I had not the least bit of Fall in me. If you recall, I'd mentioned before, that I am not parked in rustling-leaf/scenic-pumpkin-patch world of postcard lore. Instead, my desert terrain, seriously lacks a welcome
Our October 2012 Daring Bakers’ challenge was hosted by Suz of Serenely Full. Suz challenged us to not only tackle buttery and flaky puff pastry, but then take it step further and create a sinfully delicious Mille Feuille dessert with it!Suz helped us out with in-depth step by step instructions, a list of alternate recipes and videos showcasing different ways in which to make the dessert.Napo
I know and I admit to it. I hung in the undesirable phase of lag and slack, a bit after that last post. Where you probably knocked at the door, but was left to turn back for lack of a new showing. I am sorry. I missed you too.For those who swung by those past few 8 days (and even for those who didn't) I'll try and elucidate. The picture right above explains my reason of absence for a few shor
About 10 posts ago, on my 50th, JZ asked me if there would be anything special. "Oh no!"After BMFK's number 50 had just been typed and published? "Was I supposed to?", I asked, lost as to how to make things right. And with the landmark passing, I figured another 10 to go, and I could usher in a day 60, rather than the forgotten number 50 and mark it with a special somethin' somet
I know, I had mentioned, a while back, many posts ago, the awesomely wondrous cooking skills of my mother- in- law, I have failed in showing through with just a one. Not intentional, especially in the wake of my desperately wanting this next recipe of hers, one that I'd dreamt visions of on several occasions and desired to replicate. A bit of slack on my part, possibly. Is there an answer to why I
It’s official, Fall is here. While most parts of the country have an enviable amount of this beautiful season, we unfortunates, have to take a two hour highway drive in order to crunch a leaf, much less break a twig. By most parts, I refer chiefly to the beauteous Midwest, my home not so long ago and for a substantial decade. There, leaves hit ground in pigmented procession of browns, y
Patri of the blog, Asi Son Los Cosas, was our September 2012 Daring Bakers’ hostess and she decided to tempt us with one of her family’s favorite recipes for empanadas! We were given two dough recipes to choose from and encouraged to fill our empanadas as creatively as we wished!When I first read of this challenge I thought empanadas were only the sweet kind, since the one
Some days, I am just clear empty. On what to make, frantically juggling each week's menus, acquiring the ingredients for those (so that my family doesn't starve) and trying to sync it with appealing, blogworthy recipes. All this, combined with the energy (supersized) to further stage and photograph the same sometimes seem way out of my mind's reach. Where even marathon viewing of FoodTV can t
You know the tastes of your family by the weekly or monthly rotation of foods that you cook and present at the dinner table. This concept could work the other way around too. You could actually influence those tastes by what you put on that same table each night, forcing about a sole favorite or multiple well-favored meals.Indian food tops a fixed dinner rotation in our house with a whopping 4 dis
Our Daring Cooks’ September 2012 hostess was Inma of la Galletika. Inma brought us a taste of Spain and challenged us to make our very own delicious Paella!Valencia, Spain is the city that brought paella to the world. The dish takes its name from the large, round pan in which it is cooked. Actual Valencian paella features an interesting ingredient list consisting of r
The Curry Bun. A clever invention made popular to meet a region's need for curry and starch. It satisfies the Indian's fierce appetite for spicy along with a fair share of grain. With more than half the population of India favoring rice as their number one staple, a good many would very well claim bread as a well standing second. Carbs are delicious, no doubt and when they're dished up with a pool
I know time's been lagging between our meetings and my posts are not as recurring as I'd like them to be. If you ask me, I can't really pinpoint it on A One Thing. It could be a hot spell, delirium- induced procrastination, of sorts, on reaching the near end to multiple 110+ degree days of muggy, near heat wave existence. Maybe just blame it on a brand new school year accompani
Kat of The Bobwhites was our August 2012 Daring Baker hostess who inspired us to have fun in creating pate a choux shapes, filled with crème patisserie or Chantilly cream. We were encouraged to create swans or any shape we wanted and to go crazy with filling flavors allowing our creativity to go wild!Kat's detailed instructions helped me to envision the process of putting this dough together. With
I was on a desperate quest to make the supreme cinnamon bun. Having tried a fair lot of fail- to- impress (me) recipes, I sadly shied away from creating the hot rolls in my own kitchen. Blandly dry and never sweet enough, my botched up batches had nothing in common with the goo-oozing behemoth pastries mass produced in those ever familiar mall nooks, always too big, way too rich and maddeningly ci
I've explained what a cutlet means here. So, on reading, you will pretty much get that the flattened chicken dish habitually known by the same name is not today's cutlet. Instead, this one is of radically different nature, a most delightful short eat, and one that screams 'I AM the real deal!'.Being a teatime or anytime staple in Kerala, these breadcrumb enveloped goodies can b
Rachael of pizzarossa was our August 2012 Daring Cook hostess and she challenged us to broaden our knowledge of cornmeal! Rachael provided us with some amazing recipes and encouraged us to hunt down other cornmeal recipes that we’d never tried before – opening our eyes to literally 100s of cuisines and 1000s of new-to-us recipes!Broadly speaking, Rachael summoned us to an ultimate cornmeal throwdo
With the start of school, I am stuck with a sense of malaise, mixed with sadness. Mind you, I'm not the one going to school. Having those junior people at home with me for summer's protracted stretch has now left me under a rigorous Attack of the Lonelies. Joined to the hip, maybe not TOH- TAH-LEE, I suffice to say I will miss my kiddies. Yes, they are. Even the one that towers over me by tw
My favorite food after my obsession with AFSI (all foods S. Indian, Indian, etc.) is pizza. And I can honestly say the best I've had, on several occasions is at the extremely laid back, high quality Piece Pizzeria, in the Wicker Park area of Chicago. It is as good as pizza gets. I lived closer to that pizza joint once upon a time. Saddeningly, these days I must fly over a 1400 mile stretch t
For most of my young life I had a very straightforward, uncomplicated (read boring) sweet tooth. It recognized and accepted all things chocolate, but only chocolate. Nothing else but cocoa based wonders worked in satisfying my urge for indulgent sugared treats. My life progressed (thankfully) as I got older, with my tastebud profile taking me from all things Hershey to a slight
Our July 2012 Daring Cooks’ host was Sarah from All Our Fingers in the Pie! Sarah challenges us to learn a new cooking technique called “Cooking En Papillote” which is French and translates to "cooking in parchment".En papillote ensures that all components of a meal are wrapped in an oven safe packet, in most cases parchment, bringing about a moist, flavorful outcome. It's a delightfully healthful
I ended my last post saying I would return in a week. It actually took me an additional 4 days to come back to my senses. Laziness post vacation recovery got the best of me. A week out of town, part of it spent in visiting the most celebrated mouse in the world, led to my slower than a slug state of affairs.My hands were unwilling to type, my brain unable to comprehend. Did I mention re
When you visit Kerala, you will most likely get a taste of some matchless seafood. Kerala sits facing the Arabian sea on the southern tip of India. A good part of the state is surrounded by water, mainly providing networks of canals, lakes and inland waterways, commonly known as the Kerala backwaters. These famous waters combine the flow from the sea and its conjunct rivers resulting in an ex
I started out at the beginning of last month dreaming up ambitious tricolored cake projects for the coming July 4th. Calling to mind years gone by, I reminisced over the berry topped cheesecake I'd baked up two years in row. Last year I toiled over heaps of red, white and blue cake pops. This year, the change in a new domain warranted a not so enterprising, nor ambitious Independence Day project.
