An Artichoke Story of Second Chances
Second chances.... How often do we get them? And, when we do, how different do we play the rerun? What do we learn from the first attempt? What would we not do again? What did we lose and what did we gain? Do we realise what felt right and what is right?
How do artichokes fit into this series of existential questions? Well, the thing is, my experiences in life (full story inside) has made me dispositioned to give things a second chance. So, when, after being inspired by gorgeous photographs and gushing description, I picked up some artichokes for bit of play. I have never cooked them before because well, it seemed a lot of effort for little return (yes, this is the old numerical me!).
The first attempt I made with these was ok, not great and I was left with a feeling of void where all those massive expectations had been. But, I was determined to give these chokes another try and that was fortified by the flood of suggestions I received when I wailed about my lackluster experience. So back to the kitchen it was with globes, shears and knife.
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.
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!
The Little-Big Matter of Food Waste
I want to talk about Food Waste. You see it falls within a subject that is very close to me - global sustainability. This is a post that I have been debating for a while on phraseology. Because, I really don't want to get preachy or gratingly hipster-y on you. Yet, it is an important topic and should be given due gravity. Especially because, it is also one those incredibly, slip-through-the-cracks variety of unsustainability that each of us, however, good we are, always have room to be better about.
I am going to give it a go by telling you my experience and how I am still shocked at how much I still waste. And, I would love to hear from you, about your perspective and we can trade notes! What say?
And, I have recipe for a repurposing leftover takeaway brown rice - vegan and gluten free Enchiladas, beet infused stuffed collard greens in tomato sauce, that are not just good for you, it makes you feel good too, from the heart right to the belly!
The Marriage of Curry and Irish
Hello there! That was surely the last blog headline you expected to pop into your feed on St. Patrick's day. Spice and Irish are the two words least expected to be juxtaposed. But, yet they make a rather curiously amiable couple.
Now, I am going to tell you a winding story.... So bear with me.
We all know that Indian cuisine is fairly ubiquitous around the world. There is always a small restaurant somewhere that proffers up piping hot, spicy creations whether from the stove or the brick oven. Yet, not all curries are equal, nor Indian. The first time I realized this was in Japan. Japanese cuisine is inherently not consumed by spices. And, unlike our British and Irish neighbors their cuisine has not been tormented with being boring or bland. Somehow, they make up for the spice with freshness and awesome precision. Sorry, I digress. I was talking about curry. So, the Japanese cuisine has a curry which simply goes by the name 'curry'.