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......
Let us be NOURISHED! Spring 2015 Issue, Sprouted - Out Now!
I am super thrilled to announce that NOURISHED continues into its second year and I am just as thrilled to work on it today as I was when I first designed the concept and the magazine layout. Yet, there are some changes, as to be expected from a year's worth of experience.
This issue carries a modified layout which highlights the visual elements even more thorough full page photographs and blow outs. Also, the feature story while staying with my favorite theme of linking food and traditions with people and culture focuses more on the production and closer connections with nature with a view to providing insight on the real and agrarian beginnings of our dinners.
Most importantly, I have learnt that sharing is the best way to enabling. With that in mind, all digital editions of NOURISHED will be available for FREE download. If you are interested in buying a print version, please email me! Also, starting with this anniversary edition, NOURISHED will also be available for viewing and download on the Issuu platform. Click here to view in book format.
I hope you enjoy browsing and sharing the recipes and stories. As always, I would love to hear your thoughts and feedback!
Triple Berry Whopper Pannacotta
The perfect Summer dessert is one that requires little effort and delivers a lot of oomph. A pannacotta is a classic that despite much written about its ease always impresses people when done right. This recipe is a play on the joy of layers and depths - a parfait of berry jam and maple vanilla pannacotta topped with preserved berries and fresh blueberries. It is silky and smooth on the tongue, has just enough oomph to make you go all jelly inside and has a sweet finish that leaves you satiated and palate coated.
The Secret to a Good Monday
This Monday (and for every one), I suggest fortifying oneself with a nice runny yolk fried egg. And, mayhap, that is not sufficient, let's kick some ass with the spice of blistered shisito peppers. But, maybe you were unlucky to find that one chilli that is really true to its genre rather than being the milder, mostly amused cousin. Let's cover our base and ground all of this with a thick grilled pineapple steak!
There! Now, I think we have the winning recipe to start the week right....
Sumac and Mint Marinated Goat's Cheese
For me Summer heralds a not-so-subtle switch in lifestyle. Outdoor fun, roof top gatherings, long long days for long long amusements, days when you can be dine with work and still have time to play in the light! More, importantly though, this is season, I become more vegetable focuses, swept away by the abundance of variety and richness of flavor that marks this season.
I also start my herb garden and distinctly look forward to using as much of it as possible. The sweet distinct aromas that simply make the dish from ordinary to elegant. This is my joy.
Today's recipe was one such inspiration I stumbled upon through Jul's blog. As you can see from her and my creations, it is an all weather recipe using the best herbs of the season. However, the line that struck a chord with me was that the flavors of fresh goat cheese is akin to lamb. In fact, that is why it makes so much sense to pair them as is often done.