The Well-Seasoned Cook: 2011

Saturday, December 24, 2011

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.

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.

Christmas Cookies by Fragoliva of Fragoliva

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

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Chinese Pick-Up Sticks by Rhonda of The Kitchen Witch

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Artichokes by Paz of The Cooking Adventures of Chef Paz

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Martina Preparing Carote al Burro by Alessandra of Alessandra Zecchini

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Breakfast by Princy of Spicyfoood

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Making Cookies by Brii of Brii is Home

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Fruit Chaat by Kadhyaa of Kadhyaa

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All Done! by Rajani of My Kitchen Trials

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Apples on My Table by Anusha of Tomato Blues

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Noodle Enlightenment by Cool Lassie of Pan Gravy Kadai Curry

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Nutella - Utterly Delicious by Sandhya of Sandhya's Kitchen

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

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Chantilly Art

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

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Pale Hot Cocoa by Lauren of The Past on a Plate

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Steam by Soma of eCurry

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

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Christmas Baking by Ruhama of Rumahama

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Stirring the Curds by Simona of Briciole

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

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La Grande Epicerie in Paris by Cinzia of Cindystar

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Nostalgia by Lynne of Cafe Lynnylu

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

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

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"Green" Tomatoes by Susan of The Well-Seasoned Cook

Friday, December 9, 2011

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

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!