Not Your Ordinary Pasta Primavera
There is almost a feeling of full circle with this dish for me. As I have waxed a lot on Instagram, the last two summers have been very good in terms of nurturing a green thumb and my budding confidence in growing things.
Do you remember the cover of the Spring issue of my magazine? No? Look below and to the right, you have it there. By the way, you can also download it for free and access 20+ recipes for all meals. (Well... I could hardly overlook that native opportunity for self-promotion ;-)).
Anyway, the original pea shoots made the cover! And, now I have the mature plant that has been sending sweet, juicy, oh so tasty pods my way every so often. I planted about 5 of the sprouts and each one gave me approximately one plump pod a week. I collected, nay, hoarded them carefully in my fridge, warning everybody away from daring to nibble on them. When I had a handful, I decided it was time to feast...
Budget Cold Brew
It's the mid-month of Summer and I think it is time I shared my oft tested and perfected recipe for making cold brew at home and with no more special equipment that a French press that I think most people have at home.
It began as shock registered at the price of cold brew in coffee shops. On average, it costs about $4.50 with tip for about a cup measure of coffee concentrate mixed with water and milk. $4.50!!! I balked. But, it was hot and I was really in need of a caffeine fix and grudging bought one. Even as I sat there sipping the drink and feeling it's thirst quenching effects, my mind raced and wondered. Is there a way to get access to this cheaper?
First, I decided to invest a bit and scout a few more coffee shops to taste the different offerings. So, I tried the major ones around; from Blue Bottle to Counter Culture to Konditori to Venticinque and my own local roastery and favorite Kos Kaffe. They all tasted different, in part due to the beans, but, as I found, largely from the process.
Sour Green Shakshuka
Simply put, it is a twist on the Shakshuka, with the basic ingredients of onion, garlic and tomatoes. And, then taken to the next level with fresh swiss chard and the tang from tamarind! Fried eggs on top and a sprinkle of fresh basil, it is not only soulful but decidedly unique as well! I love dishes that have a strong tradition and yet can be easily adapted to what is on hand. That is typically how people cooked. The original is always beloved but the new spins are just as exciting...
Pristine..
Pristine. Nothing is. Yet, why do we try to box life into it? Homes are never spotless if they have been lived in. Yet, we see so many stunning photos of perfectly styled and photographed homes that set our hearts racing. Kitchens, are rarely clean if someone who loves to eat resides there. Yet, most photos that you see, styled rustic or contemporary, are so flawless. I ponder about it and wonder why. Is it a quest for something that is not really achievable in reality that makes us obsessed with it in smaller frames where we have more control? Like through the lens of a camera for a short period of exemplified purity? Like a mummified moment....
I have at times yearned for that carefree impeccability that has taken the styling world by a rage under the name of Scandinavian aesthetic that paints a sunny, pleasing picture of everything. I have tried to get it that look, live that life, be that person.
The truth is my kitchen always looks like a war zone, my fridge always has something that has been there too long, my pantry has jams and preserves that I forgot I had made, or packets of lentils and spices stashed in the recesses and completely forgotten until I go looking for something and find something else. The truth is this is my reality. I am not perfect. I am not pristine.
And, I am happy I am not. Phew!
I suppose this cake is kind of my way of acknowledging that. It is a strawberry cake of sorts with a cake using a borrowed recipe. My rhubarb strawberry compote was a tad overcooked because I left it on the stove and got immersed in a book I was reading. But, it tastes awesome and makes for an lovely sweet-tang note on this frosting.
Pop goes the.....
Ice Crunch!
It is that time of the year when licking, biting, slurping cold and frozen things are entirely normal cravings. Along with this seasonal shift of palate comes a change in the colors on our plate. The markets are now overflowing with fruits of every color in the vibrancy range and I am really trying very hard to hold myself back from picking up one of everything!
Then, my attempts in self-policing are significantly encumbered by the wide variety of food porn I subscribe to. For several weeks, I have been inundated with photos of ice creams and popsicles. Eventually, I realised I simply cannot continue with this masochistic endeavor and had to succumb to Amazon and get myself a popsicle maker!
Now on to phase 2, or the agonizing on flavors. Berries, berries, berries. It was like a trance. I could not get away from them and somehow, I managed to get through the clinging tentacles (or rather thorns) of the bright pinks, reds and deep purples and laid eyes on a lovely ripe papaya. It sang to me.
You see, to understand why, I must take you back to my childhood world of India and my grandparents garden......