Monday, July 25, 2016
Summertime means a myriad variety of peppers in the market, Just take a stroll along the Union square market to see what I mean. I tend to go overboard whenever I visit and these peppers were quite a revelation, I had a batch roasted and scarfed down as is and it was delicious. so I used the rest in this dish, and my ears exploded - turns out there was one devious pepper in that lot that completely ruined me for this gorgeous looking platter. (I salvaged it by slathering it with yogurt, chat masala & Tamarind - date chutney)
Tuesday, July 19, 2016
Banana plants (technically they're grasses, which makes your breakfast staple a cereal of sorts) are the classic case of being edible from stem to seed. First, obviously the fruit, and the green version is also used as a vegetable and as a dietary starch staple. The blossoms are cleaned and cooked up into curries and the core can be treated the same way as an artichoke, the leaves are used as thatch and as disposable plates, the central veins of the leaf and the outer layers of the stem are a useful source for ropes and twine. That leaves the core stem and the underground Corm. The corm regenerates into a new plant so I guess humans will want to leave it alone, but the core has a mild vegetal grassy flavor that pairs beautifully with coconut, the texture and crunch is similar to Jicama, but with a certain directionality' (kinda like a steak).. The diced core is boiled in water along with turmeric and salt. and a blend of fresh coconut, cumin and arbol chiles is added to it. Let the mix cook down until all traces of rawness disappear. then finish with a garnish of curry leaves and a drizzle of coconut oil.
If you want to know more about prepping the stem, here's a link.
Monday, July 18, 2016
My kid loves Seitan / Wheat gluten in his bowl of Thai green curry, until a couple of months ago he just happened to read the list of ingredients, replete with a cornucopia of preservatives that positively made him gag. After a couple of Seitan deprived green curries, he mustered up the courage to suggest that we make our own, and I had no clue about how to execute on that request, except that one needed Wheat gluten. That I had plenty of , a couple of boxes to be precise and they even had directions. In the next half hour, I had this stretchy mass of protein all set to be grilled. and a Iphone shot even had some of my Instagram buddies wondering when I'd started making Chicken at home.