The Streets of Asia Fish Curry
There is something about fish curry that is reminiscent of grassroots cuisine. Hailing from a coastal city in South of India, fish was not only common but the most affordable 'meat' as well. Even though it was a teeming metropolis, that even 15 years ago, exported much of its best catch from the sea, there was abundance enough to share with the domestic consumers.
Even today, fish sellers walk the streets in the city with the morning catch. Sometimes, walking through lesser affluent areas in the evening, you can see fish languishing on wooden boards, not iced, yet looking remarkably sprightly- the benefit of not being processed through multiple temperature zones. Flash freezing is a good compromise but nothing beats simply fresh. Tropical waters are indeed blessed with a variety that can only be dreamt about sitting in the North East with its Arctic currants. I haven't been to a fish market in India in 12 years but one day I hope to go back to those markets and take photos. Who knows? It may not be the same anymore and just be a glass and steel structure but somehow I doubt it. Fishing is too much of an economic activity for the poor to be that.
Sunday Toast - Buttermilk Chickpea Loaf
This loaf is a variation of a flavor version I had made earlier. As it is made with 100% bean flour, I lightened it with buttermilk to add airiness and make it not so dense. Yet, because of the very weight of the protein pack chickpea, it behaves much more dependably than other bean flours and stays whole when sliced thin. It is really good toasted with a little salted butter and piled with scrambled eggs. Plus it takes all of 30 minutes from start to finish!
In the palm of my hands
Hand pies has always had a certain tug in my heart. The always bring to my mind the image of a child's hand in an adult, being lovingly carried through life. It brings vivid imaginations of baking together with your mom or grand mom, making little versions of adult people food. Having never had that experience in any form, I find this image entirely soothing and sweet. So, please do not shatter it with reality of them being just gimmicks or something of the sort. I will stick my dream of them being small people pies!
These pies are more biscuit like than flaky but I find that crunch a very alluring balance to the softness of poached fruit inside. My filling was a resilient, raw cane sugar and cardamom roasted small asian pears. But, you can just as easily use rhubarb or berries or other smaller fruits in season.
Hello Weekend and Time Enough for Berries
I have slowly been making headway into the fruits I had frozen from last year market season. As I type, I only have half a bag left! I cooked the first batch into a compote to top on Pavlova here and several breakfasts of crunchy granola. I love the textural balance of the crunch from the granola, melting yogurt, yielding into the fleshy softness of the fruit compote. That was the same allure that this combination of meringue crunch, strained thick yogurt laced with honey and cardamom topped with generous dollops of compote had for me.
This pavlova - It is simple, delicious and yet decadent in a especially frivolous way! Perfect for a weekend when the weather is not quite warm but surely past the grasp of cold.... Like today.
Pineapple + Ham Pizza - Gluten Free Without Fuss
What did you do this weekend? We were blessed with some great weather perfect for rambling in the city and outdoors. It was too good to spend much time in the kitchen, so it was a weekend for quickly made good meals, including this gluten free pizza creation!
There is something about pizza that is very more-ish. It is by far one of the easiest ways to put a smile on someone's face regardless of age. I brings out the child in people and the feeling of contentment that spreads like a glow within. It is a true equalizer amongst all; a channel to everyone's heart without a fail and largely, because it is so so so affordable.
Imagine then those who, like me, cannot eat wheat. It feels like your favorite toy has been taken away from you and you'll never see it again. Aye! Not foie gras, not oysters, to a gluten free/wheat free person, the pizza can become in the moment, the epitome of gastronomy, simply because of its forbidden-ness. Yet, what if It needn't be so?
With a little sorcery of gluten free flours, psyllium, yeast and determination, this crust comes out akin to a Neopolitan style pizza; very thin and crisp, yet chewy and satisfying wholesome. It is easily to cut in slices and easier still to hold and enjoy just like a pizza slice. I made a pizza that was divine retribution in of itself!