food – Page 2 – Turmeric and Twine

Simple Chocolate Mousse with Pink Peppercorn Sea Salt and Cocoa Nibs + Cherry Blossoms in Seoul

May 3, 2013Turmeric and Twine4 Comments

Spring in Seoul has brought along a reemergence of cherry blossoms and (for me) chocolate (not that my relationship with chocolate ever actually went into hibernation… but … whatever).

Here’s what it looks like right now.

One of my elementary classes recently read a book called “The Story of Chocolate” by Usborne books, which is a fun little thing full of interesting facts. Most of the books I am forced to read with my students cause uncontrollable eye rolling and confusion on my part. They often include bizarre Korean publications of classics like Pinocchio where our protagonist has a nose made from a sausage and is born from a talking log (a few slight liberties where taken from the original). You can imagine my excitement when I began reading The Story of Chocolate with my students and found I was actually interested and (gasp) learning something.

Apparently, the first chocolate eaters were monkeys. The clever little guys ate the luscious white pulp from the cocoa pods and spat out the bitter beans found within. Mayan farmers saw the monkeys doing this and copied them. They continued to discard the beans until they discovered the pleasant aroma coming from the beans that were left to roast in the hot sun. They tried the beans and realized they weren’t so bad after all. The beans were ground into a paste and turned into a drink. Cocoa beans became the drug of choice and were soon worth more than gold. It was even used as a currency. The Mayans eventually shared their secret with Aztec traders, who were conquered by some Spanish guy who stole a bunch of beans and brought them back to Europe and so on. We’ll call this the abridged version.

So anyone who hasn’t been living in cave all their life has tried chocolate at some point and probably loved it. Humans have had a major love affair with chocolate and we will do just about anything to get our grubby little paws on some. Understandably so. It turns out that chocolate is an aphrodisiac and has the ability to make us happy in more ways than one. Heyyy!

Pink peppercorns (baie rose) pair rather well chocolate and are also an aphrodisiac. Heyyy! Thought to be part of the piper family tree, pink peppercorns aren’t actually related to pepper. In fact, they are the dried berries of the shrub Schinus molle, commonly known as the Peruvian peppertree and have been confused due to their similarities in size, shape and pungent flavour.

Where pepper has an intense, sharp and biting taste, pink peppercorn has a softer and more delicate flavour that adds sophistication to any dish. And just look at the stuff. They are elegance incarnate.

Simple Chocolate Mousse with Pink Peppercorn Sea Salt and Cocoa Nibs

Ingredients

1 quart of heavy cream
12 oz of bittersweet chocolate
2 tsp of vanilla extract
½ tsp sea salt
1 ½ tbsp of coarsely crushed cocoa nibs
1 tsp of crushed pink peppercorns

Directions

Whip heavy cream until it forms stiff peaks. TIP: Perform stiffness test by dipping whisk into the cream and lifting up. If the peaks keep their form, it’s done.

Melt the chocolate in a double boiler. When melted, add salt and vanilla.

In a separate bowl, take 1/3 of the whipped cream and gently fold in the chocolate. Once fully incorporated, add another third and continue to fold. Repeat with the rest of the cream and fold until the mousse is uniform in colour. Then, fold in the cocoa nibs.

Sprinkle pink peppercorn bits on top when serving.

Heyyy!

Vegetarian Lemon Dill Stuffed Eggplant with Couscous and Portobello Mushrooms + Tiny Kitchen

April 9, 2013Turmeric and Twine4 Comments

Cooking with eggplant is like painting on a blank canvas. It is full of possibilities. Bitter and spongy when raw (or undercooked… blech), eggplant (A.K.A aubergine, brinjal, brinjal eggplant, melongene, and guinea squash) melts in your mouth when roasted and takes almost no effort to cook to perfection. It is often used as a meat substitute for vegetarians due to its meaty texture and is known to be a good source of Vitamin K, Thiamin, Vitamin B6, Folate, Potassium and Dietary Fiber.

Eggplant has a delectable ability to transform; when cooked well, it softens, yet stays firm and loses much of its bitterness. It is also very diverse. The proof comes from all the traditional dishes from around the world that eggplant has played a key role in: ratatouille from France, baba ghanoush from the Middle East, mousakka from Greece, tagines in Morocco and curries in India. Eggplant is kind of a cuisine slut. It can’t make up its mind where it belongs. This is good for the rest of us.

Since returning to Korea a month ago, my kitchen has been trying so hard to be functional and efficient. Unfortunately, it has mostly failed rather disappointingly. My small Officetell apartment has little space, lacks adequate shelving and is missing an oven and other helpful cooking instruments. This is very difficult for someone like me. Cooking is more than just survival; it is art, science and passion. It is exploration, trial and error and creative expression. It is need and desire.

So, when my laundry rack is in the way of my cooking utensils and the (stupid) glass elements are just not hot enough, it’s far too easy to throw up ones hands and go get a kimbop instead.

(Un?)Luckily for me, I am unerringly determined to get my kitchen up to scratch. I will fill my kitchen with the wonderful equipment I need and magically find space for them. I’ll let you know how that goes.

All that said, I’ve been dreaming about roasting eggplant with butter, salt and cumin in my non-existent oven. Until then, here is a stuffed eggplant recipe I made shortly before leaving for Korea.

Vegetarian Lemon Dill Stuffed Eggplant with Couscous and Portobello Mushrooms

Ingredients

1 large eggplant
1 carrot, chopped
3 stalks of celery, chopped
1 chopped onion
½ cup chopped Portobello mushroom
3 tbsp chopped kalamata olives
1 15 oz. can of diced tomatoes
½ a lemon (juiced)
½ cup couscous
2 tbsp fresh minced dill
3 cloves garlic
salt and pepper to taste
freshly grated parmesan cheese

Directions

Preheat oven at 375º F/190ºC/Gas mark 5.

Split eggplant lengthwise and scoop out the flesh. Leave 1/8 inch of flesh on the skin and leave the skin in tact. Set the skins aside. Sprinkle the flesh with oil and salt and bake for 20 minutes.

In a stove top pan, fry the garlic and onions with oil on medium high heat until golden. Add the mushrooms and sauté for 7 minutes. Add eggplant flesh, celery, carrots and olives. Saute for 10 more minutes. Remove from heat.

Separate the diced tomatoes from the juice. Save juice in a bowl.

Place the fried mixture in a bowl. Add tomatoes, dill, lemon juice, salt and pepper. Mix well.

Place uncooked couscous in a small bowl. Pour ¼ cup of boiling water and the juice from the tomatoes onto the couscous. The couscous should puff up and be ready to use within 10 minutes.

Turn oven temperature to 400ºF/200ºC/Gas mark 6.

Divide the couscous evenly between the two eggplant shells. Press lightly on the couscous to form a flat, even bed on the bottoms of each shell.

Scoop the vegetable mixture on top of the couscous and pack it in tight.

Place the eggplants in a casserole pan and cover with foil.

Bake for 45 minutes. Remove foil halfway through baking.

If you desire, grate some Parmesan on top of the eggplant halves 5 minutes before they are ready.

ps- Happy Birthday, mum! I love you!

Homemade Graham Crackers with White Chocolate Frosting + Finding Balance

March 27, 2013Turmeric and Twine9 Comments

I knew vaguely for some reason that graham crackers were meant to be a “healthy” food. I’m not sure if it’s something I was told from my childhood or a belief held by society or what. This has always confused me because the modern graham cracker of today certainly doesn’t look, feel or taste healthy. They’re loaded with sugar, use uber refined ingredients and are mass produced by the bajillion. Considering that most people eat (or at least associate) them as S’mores, cheesecake crusts and piecrusts, the health label seems like another lie people tell themselves. Another delicious lie.

Well, apparently graham crackers are meant to be healthy. MEANT to. A health nut minister named Sylvester Graham invented graham crackers in 1829. He was an advocate of vegetarianism and believed that an unhealthy diet would lead to uncontrollable, carnal urges and sexual excess. He swore that physical lust was harmful for the body (as any good minister should) and caused consequences as dire as pulmonary consumption, spinal diseases, epilepsy and insanity. So, to Graham a high fiber, vegetarian diet was the key to purity and chastity, while meat and refined foods meant debauchery, destruction and non-stop sex. Hmm… tough choice.

No. Not really.

Like most North Americans, I have yo-yo’d with my weight and my ideas of (read: dedication to) a healthy lifestyle. From a heavy set youth to starving myself to eating everything in my path to severely restricting my food intake, I’ve gone through the self-hate-through-food thing for a good portion of my life. So many of us have. Eating disorders are a fairly new phenomenon in the history of human kind. Born out of excess (something that didn’t exist for anyone other than royalty until the middle class appeared) we binge, we purge, we starve and we judge our food.

The puritanical reactions to unhealthy lifestyles aren’t really any healthier. As an ex-raw foodist, I remember convincing myself (many years ago) that certain foods were evil and that my pure insides would surely burn and melt if I consumed a piece of white bread or grain of refined sugar. I didn’t realize until much later that these were thoughts of someone who hates food.

The whole thing is such an old, tired story full of clichés and I’m sick of it. I LOVE food. I LOVE cooking and I LOVE eating. I took a stand against the horrid cycle and found something that feels balanced and real. Here are my guidelines:

Eat in moderation.
Try anything I want.
Always choose fresh, real ingredients.
Don’t deny myself (denial responds with feelings of rebellion, resentment and guilt)
Exercise regularly.

This has worked for me for several years. I’m in the best shape I’ve been in ages and I feel more balanced and happy with my relationship to food. Hail Mary.

These graham crackers were made using a somewhat similar recipe to Minister Graham’s original recipe. But as I’m not one to deny myself of a tasty idea, they also contain chocolate. A bit of balance goes a long way.

Homemade Graham Crackers with White Chocolate Frosting

Ingredients

2 ½ cups graham flour
½ cup all purpose flour
1/3 cup butter
1/8 cup molasses
1/3 honey
2 eggs
3 tbsp water
1 tsp salt
¾ tsp baking soda
1 ¼ tsp cinnamon
1/8 tsp anise powder
5 oz of white chocolate (optional)
licorice candy powder (optional)

Directions

Melt butter. Add honey and molasses to the butter and mix.

Add eggs and water to the mixture and mix.

In a different bowl, combine salt, baking soda, flours and spices. Stir.

Gradually mix the dry ingredients into the wet ingredients until well incorporated and smooth.

Wrap in plastic and place in the refrigerator for 30 minutes.

Preheat oven at 350ºF/180ºC/Gas mark 4.

Find a clean surface to roll your crackers and spread flour over it to prevent sticking. Make fist sized balls of dough and roll evenly to a 1/8 inch thickness.

Cut your crackers into small squares or rectangles, about 2×2 inches.

Use a fork to mark those satisfying graham cracker dots.

Bake for about 12-15 minutes until golden brown.

If you wish to add white chocolate, melt some in a double boiler and spread a thin coat on the back of your crackers. Refrigerate to harden.

If you wish to add licorice powder, sprinkle some to the layer of chocolate before cooled.

Makes 20-24 crackers.

Eat with love.

Flavour Pairing: Cauliflower Cashew Soup with Curry Yogurt Sauce + Leaving the Road Less Travelled

March 13, 2013December 29, 2014Turmeric and Twine4 Comments

I always struggle to answer when asked where I’m from. Do I answer the place I was born? The place I’ve been most recently? Where I grew up? The place I’ve spent most of my life? The place my family lives? Where I’m most comfortable? Any of these could be the actual question behind the posed inquiry and my head swims with possible responses. For me, each would get a different reply.

The past decade or so of my life has been spent in a relatively nomadic state. I’ve lived and worked overseas, studied abroad and traveled like a maniac. The idea of ‘home’ has been stretched and expanded to mean more than I’ve ever thought possible. Home is where the heart is, yes, but home is so much more, too. I felt at home when I finally stepped on Icelandic soil after having dreams about the place for many years. Montreal is the home of my mum’s side of the family, as well as many of my closest friends, and though I only lived there for my university years, it feels like home. I lived in Seoul (and have now just returned) for 3 ½ years, and it too has a place in my heart and feels like home. I can’t tell my life story to every person who asks me where I’m from, so I usually come up with one short answer or another.

After a few rushed weeks of fevered packing, random fits of tears and goodbye kisses, I left my home by my mother’s side at The Abode of the Message in New Lebanon, New York to return to Korea. The Abode is the place I was born, rebelled against and returned to. It is the place I lost my father and found a new meaning to the importance of family. It is the place I found love, lost it, and found it again. Eight peaceful months were spent cooking, eating, writing, photographing, running, loving, breathing, blissing out on nature, watching out for bears, catching up with old loved ones and meeting new loved ones.

As I was staying with my mother for the first time in 10 years, there were a few challenges to overcome. Mainly involving myself not acting like an entitled 12 year old. This is a tough challenge for anyone reorganizing their lives to be closer to their mum. I took it as an opportunity to better my relationship with her. I didn’t always succeed… with the whole not being a grumpy, misunderstood teenager thing, but I tried.

When it came down to saying goodbye, even though I’ve done it countless times before (both to The Abode and to my mum), I found I was only able to remember the good things, the best things. Our connection fills me so much that my eyes start to leak. Home.

So, let the reign of debauchery and hilarity in Korea begin.

By the way, this cauliflower cashew soup with curry yogurt sauce is perfectly balanced and really pretty. Also, preparing a sauce for a soup makes you feel like you’re on top of things and you know what you’re doing.

Besides, it’s so easy.

Cauliflower Cashew Soup with Curry Yogurt Sauce

Ingredients

For the soup:

1 large head of cauliflower (about 7-10 cups chopped roughly)
2 ½ cups cashew pieces
1 cup chopped potato
1 leek, washed and chopped
1 large onion, chopped
5 cloves of garlic, chopped
1 tbsp fenugreek
¼ tsp clove powder
1 ½ tbsp salt
2 tsp black pepper
a pinch of paprika
cooking oil
water

For the sauce:

1 cup plain yogurt
1 ½ tsp Indian curry powder
¼ tsp salt

Directions

Add some cooking oil, the onions and garlic to a large pot on medium high heat. Let brown for 4-5 minutes. Stir intermittently.

Add cauliflower, leek and potato. Cook for 10 minutes.

Pour water in until all vegetables are just covered. Do not put in too much or the soup will be watery. Add cashews and spices.

Let the soup boil for 20-25 minutes.

Take the soup off the heat. Using an emersion blender, blend the soup until smooth.

In a separate bowl, mix yogurt, salt and curry powder until well incorporated.

Place a dollop of yogurt on top of the soup when ready to serve.

Serves 4-6

Molecular Gastronomy: Cosmic Balsamic Vinegar Sheets + The History of Traditional Balsamic Vinegar

February 22, 2013February 25, 2013Turmeric and Twine9 Comments

One of my major regrets about visiting Italy is that I didn’t find (or even know to look for) The Real Balsamic Vinegar. In an episode of Anthony Bourdain’s No Reservations I recently viewed, I learned that the stuff most of us think of as balsamic vinegar is actually NOTHING like the real stuff. Like, at all. Commercial grade balsamic vinegar can be mass produced in only one day and tastes very different from the traditional product. Intrigued, I dug for more information.

Actually, I felt a little indignant that no one ever told me that even the nicest, fanciest $20 to $30 bottles of balsamic I’ve become accustomed to using were all just rubbish imitations of a deeply rich product, made solely from grapes and can’t be imagined without actually tasting. Every drop of balsamic vinegar I’ve ever had was just a lie. The imitations often contain wine vinegar, grape juice, preservatives and caramel for colour. No one took care of me enough to inform me of the truth of traditional balsamic vinegar. No one but Bourdain. I feel as if the wool has finally been lifted from my eyes and the truth is glorious.

Aceto Balsamico Tradizionale, or Traditional Balsamic Vinegar has only been made in Modena and neighboring Reggio Emilia since the 11^th century. It is made from mostly Trebbiano grapes, which are harvested, pressed into juice and reduced by cooking on low heat for a few days. Once reduced to 30% of its original volume, the liquid (called must) is then placed in a succession of wood barrels to ferment, mature and age for up to 25 years.

In the barrels, the vinegar slowly evaporates and becomes richer in flavour. None of the liquid can be withdrawn before reaching the minimum age of 12. At that time, part of the product is bottled as a 12-year old traditional vinegar and part is transferred to a smaller barrel to age further. At the end of the aging period (12, 18 or 25 years) a small portion is taken from the smallest barrel and each barrel is topped up with the contents of the next larger, or younger, barrel. Freshly reduced must is added to the largest barrel each year after the topping up process. This process is repeated for many years, meaning that trace amounts of the product could be 100 years old. How maddeningly insane is that? Very.

There are three classifications of balsamic vinegar.

1. Authentic traditional artisan balsamic vinegar, the only kind that may legally be described as Aceto Balsamico Tradizionalein the EU.
2. Commercial grade balsamic vinegars produced on an industrial scale.
3. Condimento grade products, which are often a mix of the two above.

Someday I’ll return to Italy and head over to Modena, shell out $350 (yeah, that’s right) for a 25 year old 100ml bottle of balsamic vinegar and be able to die happy. Until then, I’ll have to live with the substitute.

Molecular gastronomy is the funnest. I enjoy unique experiences around food (thus my willingness to pay stupid amounts of money (when I have it) for something delicious) so flavour, texture and presentation are important to me. Making balsamic vinegar sheets is very easy, fun and would make an excellent addition to your hors d’oeuvres tray.

The only ingredients you need to make balsamic sheets are balsamic vinegar, powdered agar agar (acts like gelatin) and some water. The results are severely satisfying. It goes well with anything balsamic vinegar usually goes well with: chevre, olives, crackers, herbs, pesto, strawberries, etc. I recommend cutting them into small pieces and placing them on bite sized foods as they don’t tear well when you bite into them. Unfortunately, I don’t have video instructions of balsamic sheets, but similar instructions for rum sheets to give you an idea of how it works.

Balsamic Vinegar Sheets

Ingredients

½ cup balsamic vinegar
½ cup water
1 tbsp powdered agar agar

Directions

Place all ingredients in a small pot. Stirring constantly, bring to a simmer to activate the agar agar. Simmer for 3 minutes or until agar agar has dissolved.

Remove from heat and pour a few tablespoons onto a plate and spread to a very thin layer by rolling the plate around. Try to spread it evenly. Refrigerate for at least 15 minutes.

Cut into the shapes of your desire and carefully pull them up from the surface of the plate. Voila! Severe satisfaction at your fingertips.

Buy molecular gastronomy products here.

Transformations: Dill Scallion Butter Chicken Sausage with Beet Puree and Artichoke Fennel Salad with Cucumber and Wasabi + Your Appetite

January 29, 2013December 29, 2014Turmeric and Twine2 Comments

Remember that beet salad I posted a little while ago? The tangy, creamy and colourful one? Well, I made a lot of it and started to get really sick of eating it. I love beets and I love salad and have a high tolerance for both, but there’s only so much I can take of any one thing on repeat. It was imperative to exercise my leftover transforming skills in a big way.

A beautiful plate and/or presentation of a dish, including bright colours and pleasant forms, can change your hunger level and alter how attracted you are towards any food or dish presented to you (excepting anything with bananas… they will always be evil). Dishes that are beautifully arranged actually whet your appetite and make you hungrier.

Colour plays a crucial role in our attraction to food. Studies have shown that blue is the least appetizing colour to eat. Our foraging ancestors learned to avoid toxic and spoiled foods, which were often blue, purple, grey and black (berries, eggplant, etc, excluded). That behaviour has been imprinted on us. So when food is dyed blue, our appetites turn cold. In fact, dieters are advised to use blue place mats, lights, plates, etc… when eating to aid in appetite suppression.

Umm... not so appetizing. — Umm… not so appetizing.

Foods that are red, orange, green and yellow (depending on culture) are apparently the most appetizing and exciting to us. Red is the colour of passion, intimacy and enthusiasm and all that registers when we look at our food. Cool.

So, in honor of red, I give you beets. Yes, more of them.

This dish was actually inspired by food items that had to be used from my kitchen. They were either in great abundance or approaching their expiration dates. I had made some dill scallion butter in the summer when the garden was overflowing with dill. I made a large batch and since butter freezes well, most of it went into the freezer. It’s very easy to make (put dill, scallions and softened butter into your food processor and blend) and really tasty on everything. I use it on popcorn, toast and sometimes to fry eggs. It works gorgeously when frying up an Applegate Chicken and Apple sausage, too.

The recipe for the beet salad can be found here. Place a cup of it in a blender (adding a bit more dressing for texture) and blend until smooth.

And, of course, we have the artichoke heart fennel salad with cucumber and wasabi. Everything about this dish was heaven to eat. And to look at.

Artichoke Heart Fennel Salad with Cucumber and Wasabi

Ingredients

2 steamed artichoke hearts, remove spiky leaves and quarter (you could heat up frozen or canned artichokes, which is a lot easier, but not nearly as good. Avoid the marinated kind)
1 cup fennel bulb, sliced (about ¼ of a whole bulb)
1 cup small seed cucumber, sliced
1 tsp tamari or soy sauce
1 tsp lime juice
¼ tsp wasabi paste (or powder mixed with water 1:1)

Directions

Mix ingredients.

Plate the salad with a dill scallion butter chicken sausage and beet puree in an artful way that fills you with passion and feelings of intimacy and piques your enthusiasm.

Look at. Admire. Devour.

Roasted Curry Carrots with Garlic Cilantro Raita + Redwoods of Sonoma

January 22, 2013March 7, 2013Turmeric and Twine2 Comments

It’s winter and I’m out in the country with little excitement. I was struck with the winter blues about 2 weeks ago, and I haven’t successfully shaken them off yet. The Abode has been extremely quiet and the cocoon of winter makes me feel very internal. Having friends scattered literally all over the world and desiring varying sorts of comfort from each of them, I long for a teleportation device to aid me in quick visits. Anyone have one I could borrow?

I’ve been spending my days in alternating periods of busy-ness and sloth, but trying to be as productive as possible. I’ve taken to babying my knees, which have sadly become inflamed (winter!), preventing me from my daily runs. Boooo. I predict knee replacements in the future, hopefully many years from now. Poor little guys.

While visiting my sister in CA, we spent one cold, rainy day in Sonoma County. There, my sister, mum and I went to check out a redwood forest near Guerneville. It was very cold that day, and I was underdressed (having come from the east coast, I was foolishly optimistic about Northern California weather when packing my bag) so we didn’t spend as much time there as we’d have liked. But, we warmed ourselves up afterwards at Korbel vineyard tasting wines and champagnes.

I’ve never really been a fan of baked or roasted carrots. Perhaps I’ve held on to some bad childhood experiences, but until this summer I can’t really say that I’ve ever craved baked carrots.

The Abode farm yielded an excellent crop this year and there was a tonne of every sort of produce you could desire. Cooks were forced into finding creative ways to use large quantities of produce before the food went off. This is extra challenging due to eaters who are understandably bored of eating the same thing over and over. When faced with a huge sack of beautiful carrots that need to be used right away, roasting seemed like the best way to get people to eat a lot. Luckily, I was right.

The (not-so) secret to carrots is knowing how well they respond to sweet and savory combinations. Carrots are already loaded with natural sugars, and don’t need much more sugar to bring out the flavours. Just a pinch of added sugar will make your curried carrots pop.

Raita is a yogurt sauce originally from India. It is used to cool the palate when eating spicy food. Ingredients for raita can vary from region to region, but often contains cumin, cucumber, mint/cilantro and garlic. Even though the fries aren’t spicy, they pair beautifully with the raita.

Roasted Curry Carrots with Garlic Cilantro Raita

Ingredients

For the carrots

A dozen large carrots
1½-2 tbsp Indian curry powder
1 tsp cinnamon
½ tsp clove powder
2 tsp salt
1 tsp sugar
¼ cup cooking oil

For the raita

1 cup plain yogurt
¼ cup grated cucumber
¼ cup finely chopped cilantro
2 finely chopped cloves of garlic
1 tsp roasted cumin seeds (roasting instructions below)
½ tsp salt and pepper

Directions

Preheat oven at 400ºF/200ºC/Gas mark 4

Peel carrots if they are especially dirty, otherwise, just wash them well and remove the ugly bits. Cut off both ends. Quarter the carrots lengthwise into strips and then cut the strips into shorter pieces. Don’t worry about making the pieces perfectly uniform, and forget about it if using garden carrots. It’s just not possible.

In a large bowl, mix (with your hands) the carrots with the curry powder, cinnamon, clove powder, salt, sugar and oil. Mix until each carrot is well seasoned and lubricated. Add more oil, if needed.

Lay the carrot pieces on (a) baking sheet(s). Allow plenty of space for each piece. Do not crowd them, otherwise, they won’t cook properly. Place in the oven and cook for 35 to 45 minutes. Check every 10 minutes to stir the carrots.

While the carrots are cooking, roast the cumin seeds. Start by placing a frying pan over high heat to get hot. Once the pan is hot, add seeds and keep them in constant motion for 2 to 3 minutes. When the seeds are brown and you can smell a warm roasted smell, remove them from heat.

Mix the seeds with the rest of the raita ingredients in a bowl. Try to not eat all of the raita before the carrots are ready (it’ll be difficult).

Dip, slather, smother, scoop, drip, drizzle cool raita on hot carrots. Warning: You may want to avoid kissing anyone on days eating the raita. Raw garlic is not romantic.

Flavour Pairing: Tangy Dill Walnut Beet Salad + Colourful Things in California

January 17, 2013March 7, 2013Turmeric and Twine7 Comments

In the past month, in the midst of my job search, I went on a few mini trips for the purpose of pleasure and to visit friends and family (previously mentioned here). It had been many years since I’d seen my sister and even longer since I’d been on the State side of the Pacific, what with the whole living in Asia thing. In fact, the last time I’d been to the west coast was for my sissy’s wedding to her fabulous wife 5 years ago. It was a lovely trip full of fish tacos, kitties and pretty nature.

The Ladies of Hanukah: Bee, sissy, mum and me. Thanks to Erika for the photo!

While wandering, I took a few (hundred) photos of those pretty natural things. Here are some of my favorites:

CA thorns Northern CA landscape

Colourful.

Beets are also colourful. And flavourful.

This recipe has converted a few beet haters I know. Beets pair astonishingly well with dill, which has been a traditional gastronomic practice in many European cuisines in various forms. Borscht in Eastern Europe and salads in Italy. With the aid of lemon and Dijon, this salad is an exemplary archetype of freshness. The walnuts add texture and creaminess. Do make. Do eat. Do enjoy.

Tangy Dill Walnut Beet Salad

Ingredients

3 large beets, peeled and cut into bite sized cubes
3 stalks of celery, diced
1 cup ( ½ a bunch) of chopped fresh dill
2 tbsp of diced red onion
2 tbsp of dijon mustard
1 ½ -2 tbsp mayonnaise
2 lemons, juiced
2 tbsp tamari
1 tsp toasted sesame oil
1 tbsp olive oil
3 tbsp walnuts, crushed (optional)
salt and pepper to taste

Directions

Place the peeled cubes of beets in a large pot of water and bring to a boil. Continue boiling for 25-30 minutes. To check if they’re fully cooked, poke a large piece with a fork. Like a potato, it should be soft when done. Do not overcook, or you’ll have beet mash.

Drain and rinse the beets in a colander and place in a large bowl when fully drained.

Add all other ingredients and mix well.

Variation

Replace mayonnaise with goat’s cheese for a saltier, less emulsified creaminess.

Cumin Rosemary and Garlic Sweet Potato Fries + Mohican Ruins?

January 15, 2013March 6, 2013Turmeric and Twine3 Comments

Mum and I went for a walk in the woods last week in the fresh snow. A friend had cleared a new path this past summer that borders the unfriendly edges of our property and we wanted to explore the old ruins found there. When I say unfriendly, I’m alluding to the gun toting, 4 wheeling neighbors who once threatened my mum when she approached their home to get directions. How charming.

I can see that my New Year’s resolution of being less sarcastic will be a challenge. (Happy 2013, by the way!)

Some expert of some relevant subject came to see these ruins and speculated that they might have been built and used by the Mohicans as a trading post long ago. The ruins consisted of a large stone marker and 3-walled structure of some sort, where people would meet and/or leave goods for each other. It’s pretty cool to find this sort of thing in ones own (extended) backyard. It can be easy to forget the possibilities of the past in just about any place (except for maybe Surtsey Island), and especially in an area as quiet (quiet for me, anyway) as the Berkshires. It is unknown whether or not these are actually Mohican ruins, but it is nice to think of that possibility. I like feeling the rich history of a place, whether it’s geological or human. Time has spread its wings over everything.

One of the most satisfying winter comfort foods are sweet potatoes. Warm, earthy, orange and versatile. They add flavour and heart to any meal.

Though many cooks like to take the natural sweetness found in sweet potatoes to an even sweeter level (sweet potato pie, candied yams, sweet potato pancakes, etc) I prefer to balance the sweetness by adding salty and savory ingredients. A quick look at my brand new Flavor Bible by Karen Page and Andrew Dornenburg lists a few great ideas, like: garlic, duck, dill, cilantro, cumin, prosciutto, sage, Dijon, chives and more. Mmm.

If you’re not that comfortable working and experimenting with new sweet potato recipes, try these fries as a way to practice. You are guaranteed delicious results.

Cumin Rosemary and Garlic Sweet Potato Fries

Ingredients

3 medium-large sweet potatoes
3 crushed and minced cloves of garlic
1 ½-2 tbsp of cumin powder
2 tsp of fresh or dried rosemary leaves
1 tsp salt and pepper
1 tsp sesame oil (optional)
Cooking oil

Directions

Preheat oven to 400ºF/200ºC/Gas mark 6.

Peel your sweet potatoes (or leave the skin on and just cut off the ugly bits like I do- when they are roasted the skin becomes soft and yummy. It is matter of taste. Just make sure you wash them well). Using a large knife, cut the sweet spuds into ½ inch slices. Then cut them into long fries.

Place them into a large bowl with all the other ingredients and mix until the oil and spices are evenly coating the fries.

Place the fries onto (a) baking sheet(s). Be sure to give them plenty of space. If they are too crowded, they won’t roast as well and will take much longer. Also, be sure to add any oil and spices at the bottom of the mixing bowl for extra flavour.

Place in oven and roast for about 45 minutes. Check them every 10-15 minutes to stir and turn them. This will prevent burning on one side and ensure even cooking.

Remove from heat when nicely browned and your kitchen is filled a warm, hearty smell.

Eat when hot.

Serves 4-6

Gluten Free Carrot Cake With Maple Cream Cheese Icing for 50 People (and fewer)

January 7, 2013February 27, 2013Turmeric and Twine2 Comments

On a completely unrelated note, here are a few photos my friend Dilwara and I took not too long ago. The moon was full and we were drawn out into the frigid night air to gawk at the blanket of night she covered the land with. With long exposures and fast moving clouds, the results were, as you can see, orgasmicly gorgeous.

I was asked to make a gluten free cake for an event I was cooking for at The Abode this past Fall. I was given a choice between making carrot cake or frosted banana bread. I completely despise everything about bananas, so it was sort of a non-choice, really. My distain for bananas goes so deep; it’s practically become part of my identity. Habiba: The Girl Who Hates Bananas. My young Korean students were always so confused that anyone would not like bananas, it became one of the class jokes. My mum told me that as a child, I cried if someone offered them to me. Sometimes I tear up in horror a little bit still.

Banana lovers are very sneaky with their yellow torture devices and more than once I’ve been traumatized by the ill placement of said fruit. Banana haters can expect to have to double-check the ingredients of a smoothie, cookie or sweet cake, and even though it’s disappointing, it’s not horrifyingly shocking. But, when eating a vegetable stir-fry, pizza or chicken enchilada, one shouldn’t have to be on guard for bananas! I have had the misfortune of experiencing each of these normally fine dishes with the addition of bananas, rendering them useless. I am exceptionally good at detecting even the smallest amount of banana, which promptly ruins whatever food I am eating. If I could pass a ban, I would.

I digress.

I made a carrot cake (banana free!) with maple cream cheese icing. It was a gorgeous texture, not too dense, and full of flavour.

I’m very skeptical with gluten free foods (probably because of the early attempts of gluten free enthusiasts to recreate comfort foods and ending up with a mouthful of something chalky, hard and tasteless) but I was very pleased with the flour I used. Bob’s Red Mill Gluten Free Flour uses garbanzo bean flour as its base. Sounds like you’ll end up with a cake that tastes like falafel, but I didn’t detect a thing.

Gluten Free Carrot Cake with Maple Cream Cheese Icing

Ingredients for 50 servings

For the cake:

12 cups gluten free flour
3 tbsp baking soda
1 tbsp salt
3 tbsp cinnamon powder
3 tsp nutmeg powder
3 tbsp ginger powder
3 ½ cups canola oil
8 cups sugar
24 large eggs
10 cups grated carrots
3 cups chopped walnuts (optional)
2 cups raisins (optional)

For the icing:

3 cups of softened cream cheese
2 cups of softened butter
4 cups icing sugar
2 cups maple syrup

Ingredients for 8-10 servings

For the cake:

2 cups gluten free flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon powder
½ tsp nutmeg powder
1 tsp ginger powder
2 cups sugar
1 ¼ canola oil
4 large eggs
3 cups grated carrots
1 cup chopped walnuts (optional)
½ cup raisins (optional)

For the icing:

1 cup softened cream cheese
½ cup softened butter
2 cups icing sugar
¼ cup maple syrup

Directions

Preheat oven at 350ºF/180ºC/Gas mark 4.

In a bowl, mix flour, baking soda, salt, cinnamon, nutmeg and ginger together.

In a separate bowl, whisk sugar and oil until smooth. Then, whisk in eggs one at a time.

Slowly stir the dry mixture into the egg mixture. Stir until smooth.

Stir in carrots, nuts and raisins.

Pour the batter into a greased pan and bake for about 30-40 minutes. To check if the cake is fully cooked, poke it in the center with a fork or skewer. If it comes out clean, it is finished.

Let the cake cool. To remove the cake from the pan, use a knife to scrape the edges and ensure it is not attached. Put a plate or tray on top of the cake and flip them together. Ice that bad boy.

Devour.

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