Saturday, December 24, 2011

SEASON'S GREETINGS

Season's Greetings

Whether in Cold or Warm Clime,

May December's Joy, Peace, and Love Extend Your Whole Life Long ~

Thursday, December 22, 2011

Rava Uttapam - A Guest Post for Sia of Monsoon Spice

Albeit red and green, it's beginning to look a lot like Indian around here. Yes, there is an unadorned mixed-conifer wreath on the door; a safe, candled light in every window; and a scripted font of smoke, as damp and dark green and indescribable as forest floor, dragging its finger across my face every time I light my fake fireplace, a coveted slim punk of Parisian joss stick, no longer in production.

For those who know me enough through this space, I have always embraced the cuisines of many cultures. My history of exploration spans some years before I ever tapped out my first post. Creating Indian meals with even a marginal authenticity of home cooking carries an enormous learning curve for the average Westerner. Fright of spices? Perhaps that's the typical reaction. But my own trepidation was strictly based on what, at the earliest times, felt like enigmatic methods of rendering those spices suitable for particular recipes. There was grinding for some; tempering for others; and often, the sizzling a tadka to drizzle over a dish as an essential finishing touch.

I have forever to go before I consider myself an accomplished Indian cook, but I am happy with my progress over the last few years. I am delighted, too, that Sia of Monsoon Spice asked me to create a meal for a guest post while she is back home this month in India. There is a gorgeous, uniquely pucker-y, yet refreshing kokum beverage included, as well as a blazing sweet and sour golden raisin and currant chutney. Will some quibble that my offerings are not exactly what they are used to or follow strict methods of pairings and preparation? Undoubtedly. But people feel security in the grub they grew up with. That's as it should be.

I'm not a late-born hippie, nor yoga practitioner, nor hipster. I am just a cook who follows the beat of her own drummer. May you feel the tattoo of spices in your own kitchen, too.

Rava Uttapam

Saturday, December 17, 2011

Desaturated Saturday - A Culinary Gallery - Week #23

Black and White Wednesday came a little late this week. Thanks so much for your great photos and patience while I endured a rather nasty bit of the flu. It's quite possible that given my delirium that I have made errors or omissions. If that is the case, please drop me a comment, and I will make the correction/s. For the moment, though, I'm pleased to present this last gallery of 2011 until we meet again on January 4, 2012. God willing it will be a Wednesday.


IMG_7742
Christmas Cookies by Fragoliva of Fragoliva

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2JJSPELTPIECRUST
Whole Spelt Pie Crust Aftermath by JJ of 84th & 3rd

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3RHONDACHINESEPICKUPSTICKS
Chinese Pick-Up Sticks by Rhonda of The Kitchen Witch

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4PAZARTICHOKES
Artichokes by Paz of The Cooking Adventures of Chef Paz

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5ALESSANDRACAROTEALBURRO
Martina Preparing Carote al Burro by Alessandra of Alessandra Zecchini

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6PRINCYBREAKFASTISREADY
Breakfast by Princy of Spicyfoood

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7BRIISOFIMAKINGCOOKIES
Making Cookies by Brii of Brii is Home

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8KADHYAAFRUITCHAAT
Fruit Chaat by Kadhyaa of Kadhyaa

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9RAJANIALLDONEMYKITCHENTRIALS
All Done! by Rajani of My Kitchen Trials

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10ANUSHAAPPLESONMYTABLE
Apples on My Table by Anusha of Tomato Blues

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11COOLLASSIENOODLEENLIGHTENMENT
Noodle Enlightenment by Cool Lassie of Pan Gravy Kadai Curry

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12NUTELLAUTTERLYDELICIOUSSANDY
Nutella - Utterly Delicious by Sandhya of Sandhya's Kitchen

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13ROSACOFFEEINTHESUNSHINE
Coffee in the Sunshine by Rosa of Rosa's Yummy Yums

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14ROSACHANTILLYART
Chantilly Art

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15ROSACAROUGEMARKETPLACEEMPTY
Empty (Carouge Market Place) by Rosa of Rosa's Yummy Yums

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16LAURENPALEHOTCOCOA
Pale Hot Cocoa by Lauren of The Past on a Plate

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17SOMASTEAM
Steam by Soma of eCurry

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18CRUNCHYCASHEWSVAISHALI
Crunchy Cashews by Vaishali of Ribbon's to Pasta's

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19RUHAMACHRISTMASBAKING
Christmas Baking by Ruhama of Rumahama

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20SIMONASTIRRINGTHECURDS
Stirring the Curds by Simona of Briciole

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21JULIAAMADEUS
Amadeus Praline Marzipan Chocolates with Orange by Julia of Nagel & Gabel

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22CINZIALAGRANDEEPICERIEINPARIS
La Grande Epicerie in Paris by Cinzia of Cindystar

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23NOSTALGIALYNNE
Nostalgia by Lynne of Cafe Lynnylu

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24SHRIPERSIMMONSANDMEYERSLEMONS
Persimmons and Meyer Lemons by Shri of Tiffin Carrier Antic/que's

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25ALLYISACCEANDSCOUTSCHRISTMASCAKE
Isaac and Scout's Christmas Cake by Ally of What's Cooking Today!

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Green Tomatoes in Black and White

Friday, December 9, 2011

Crustless Coconut Custard Pie - December Bake-A-Thon Day 4

Crustless Coconut Custard Pie


Yes, I know I am very late running, five days behind, for Champa's challenging December Bake-A-Thon, but if the gods are in my corner, I should have every post up to speed before the next BWW. BWW is very dear to me, and I know that it is growing on you, too, but it is a major commitment which is just starting to show chinks in my armor (more about that in the next post. No, I'm not giving it up, but just retooling a bit for greater efficiency.)

So let me leave you now with a timeless classic baked the more easily since the whole of it is tipped in a blender before pouring into a pie plate. Out of desperate necessity, I commandeered a recipe off a bag of sweetened coconut, making a few minor tweaks along the way. It lists vanilla extract, but other flavoring agents such as orange, lime, or rose, I do believe would each individually enhance the wobbly filling with an elusive aroma and flavor that would be hard pressed to overwhelm the realm of coconut. A rich and sweet dessert, it will serve 8-12 easily depending on appetite.

Amazing Coconut Pie - Slightly modified from the Baker's Angel Flake Recipe.

Ingredients

4 eggs
2 cups milk
1 stick butter, slightly softened and cut into cubes
3/4 cup sugar
1/2 cup self-rising flour (make sure it has baking powder in it)
1 teaspoon vanilla extra, or other flavoring of your choice
1 1/3 cups sweetened shredded coconut flakes

Method

Preheat oven to 350° F, and line the middle rack with foil or an aluminum cookie sheet. Set ungreased 1-inch pie pan on protected rack.

Reserve 1/3 coconut flakes.

Add all ingredients into a blender container. Set speed to blend, pulsing every 15 seconds to ensure uniform batter. Even so, coconut flakes will rise to top. Carefully pour mixture into pie pan. Bake for 35 minutes or until lightly, uniformly golden, then sprinkle reserved coconut flakes on top. Bake another 10-15 minutes. Do not over bake. Remove carefully and promptly from oven to cooling rake. Transfer pie to refrigerator after 15 minutes to let fully cool to set the custard. Make first cut with a knife, but use a wedged pie cutter for subsequent wedges. --

Please note the links to the other four of us stall worth bakers who are making the utility company very happy by burning fuel.
Champa
Veena
Priya
Preeti

Wednesday, December 7, 2011

Black and White Wednesday - A Culinary Gallery - Week #22

Welcome to Black and White Wednesday Week #22. I regret that I have run late this week since there are so many fabulous photos to enjoy, but I'm also juggling a baking marathon for the entire month of December. In between sorting through your talented images, I have been setting up and shooting four different recipes for baked goods. While I go crawl into bed now, those who are up on the other side of the world can preview all the wonderful shots everyone's brought to the table. Should there be any errors, please slip me a note, and I will correct as soon as known. Thanks once again for a wonderful week of your fine work. You are the best. See you next week!



1VeroBraidBread
Braided Bread by verO of Delimoon

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2Rhondacoredpeeled
Cored and Peeled by Rhonda of The Kitchen Witch

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4AlessandraZucchiniandChocolate
Chocolate and Zucchini by Alessandra of Alessandra Zecchini

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5BronBlueBerries
Black Blues / Blues Black by Bron of Bron Marshall

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7Aalienacups
Cups and Saucers by Aliena of What's Cooking Today?

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7Lapressurecookerinaction
Pressure Cooker in Action by La of Food Slice

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8kadhyaawednesdayicecreamcorner
Ice Cream at Corner House by Kadhyaa of Kadhyaa

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9siricustardapples
Custard Apples by Siri of Cooking with Siri

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10kaffirlimepannacottamschefkitchenmichelle
Kaffir Lime Panna Cotta by Ms. Chef

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3FrancescaGreenTeaGreenGreenCelery
Green Tea, Green Celery by Francesca of BurroeZucchero

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11chinmayiegandibazarr
Gandhi Bazaar Market by Chinmayie of Love Food Eat

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12sandylotus1
Lotus Roots 1 by Sandhya of Sandhya's Kitchen

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13sandylotus2
Lotus Roots 2 by Sandhya of Sandhya's Kitchen

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14annameringuepeaks
Meringue Peaks by Anna of Adobo Down Under

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15spoonfulprincyspicyfoood
Spoonful by Princy of Spicyfoood

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16naturesbounty1
Nature's Bounty 1 by Kalyani of Sizzling Tastebuds

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17naturesbounty2kadhyaa
Nature's Bounty 2 by Kalyani of Sizzling Tastebuds

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18naturesobounty3
Nature's Harvest 3 by Kalyani of Sizzling Tastebuds

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19rosagolden
Golden by Rosa of Rosa's Yummy Yums

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20rosathelastraysofsunshine
The Last Days of Summer Sun by Rosa of Rosa's Yummy Yums

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21imposingberneseoberlandchaletrosa
Imposing Bernese Oberland Chalet by Rosa of Rosa's Yummy Yums

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22garlicliz
Organic Garlic at the Capital Region Farmers Market by Liz of Bizzy Lizzy's Good Things

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23simonaatthefarmersmarketonawintermorning
At the Farmer's Market on a Winter Morning by Simona of Briciole

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24lynneberghoffrestaurant
Berghoff Restaurant - Oldest in Chicago by Lynne of CafeLynnylu

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25pazpinkberry
Pinkberry in Black and White by Paz of the Cooking Adventures of Chez Paz

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25susiecoffeebreak
Coffee Break by Susie of Eat Little, Eat Big

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rosa
Golden Hues by Rosa of LaCaffetierosa

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26briisundaybrunch
Sunday Brunch by Brii of Brii is Home

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27themistakepia
The Mistake by Pia of Peppercorns in my Pocket

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29macaronscinzia
Les Macarons, oh là là! by Cinzia of Cindystar

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30steamedandservedshri
Steamed and Served by Shri of Tiffin Carrier Antic/que's!

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31demerarasugarcrystalscynthia
Brown Demerara Sugar Crystals by Cynthia of Black and White

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32rinkucomfortingplateofpasta