Fresh is Best ❈ Garam Masala

I’ve been intrigued with Indian cooking lately. It’s always fun to explore a new cuisine, and Indian cooking introduces a wide range of spices, some of which I hadn’t known of before, into my repertoire. This kind of adventure is a great way to keep my love of cooking fresh and new. I hope you’re enjoying this journey with me!

My principal guidebook so far is Bal Arneson’s Everyday Indian. For those of you who are not Food Network aficionados, Bal has a program called Spice Goddess which is a great introduction to simple Indian cooking. I bought her book recently (and scored an autographed copy, even though I missed her at the store) and have learned a lot from it already.

In addition to learning about individual spices, I’ve been very much looking forward to making some of my own spice mixtures from scratch. I started by making garam masala. The word ‘masala’ refers to a blend of spices used in Indian cooking, and garam masala is a “mixture of dried spices typically used in the northern part of India,” according to Bal. (I’ve decided we’re on a first name basis since she wrote ‘Warm wishes. Love, Bal” in the front of my book. Okay, yes I know I wasn’t there at the time but it makes me feel good anyway.)

On Saturday I went to a local Asian shop to stock up on ingredients (more about that here) and yesterday I took advantage of a rainy morning to make my own garam masala. I started by assembling all the spices required.

Clockwise from centre top: cumin seeds, coriander seeds, black peppercorns, bay leaf, whole cloves, black cardamom pod, dried curry leaves, and a cinnamon stick in the centre

After the photo was taken, I spread the spices out on the cookie sheet (lined with a piece of parchment paper for ease of transfer) and then toasted them in the oven. The fragrance of the heated spices wafted through the house and outside, and was pleasantly aromatic. Once out of the oven, I left them to cool before grinding. You can see from the photo below how the heat intensified the colour of the spices; you’ll have to take my word that it also brought out the aromas. Actually, the Culinary Enthusiast can vouch for this, as at one point I heard him call out from the living room, “Wow, that smells amazing!”

I finely ground the spices in a coffee grinder reserved exclusively for spices (I like these flavours, but not in my coffee please!).

Recently I made an Indian cauliflower and sweet potato dish, and the recipe called for garam masala. Unfortunately, all I had on hand was a packet purchased in the dim and distant past. Like any spice mixture, the fresher the better. I did a sniff and taste test of the older purchased version and my freshly ground mixture. The older mix had a mild fragrance, and when I tasted it the spices were very subdued. In contrast, the freshly ground mixture had a heady fragrance with a toasty note, and the taste of a dab of it was bright and vibrant, with just the right spike of heat for me. Need I say the old packet went into the garbage right away? I can hardly wait to try my cauliflower dish again to see the difference my freshly made garam masala makes!

Here’s how you can make this frequently-used Indian spice mixture in your own kitchen. I recommend you don’t wait for a rainy day!

Garam Masala

Recipe from Bal Arneson’s Everyday Indian, with some editing of the method. Her recipe makes 1-1/2 cups. I halved it so I don’t have more on hand than I will use in a few months.

Pre-heat the oven to 325º F.

• 1/2 cup coriander seeds
• 1/2 cup cumin seeds
• 1/4 cup dried curry leaves
• 1/4 cup black peppercorns
• 3 whole cloves
• 2 black cardamom pods
• 2 cinnamon sticks, each 3 inches long
• 2 bay leaves

Combine all the ingredients, spread them on a rimmed baking sheet and toast in the oven for 15 minutes. Let cool and process to a fine powder in a grinder. Store in an airtight container in a cool place for up to 3 months.

Panchphoran Aloo ❊ Potatoes in Whole Spices

Yesterday I went to a local Asian market and stocked up on spices for some of the Indian dishes I want to make. The clerk was very helpful, as I only had the English names for what I was looking for, and some of the packaging used Hindi or other languages. With a little assistance in the translation department, I was all set and ready to continue my exploration of Indian cooking!

I already had some of the spices common to Indian cooking on hand as I use them in other dishes. Yesterday, however, I picked up some ingredients I hadn’t used before, such as Kalonji, or nigella seeds, dried curry leaves, mango powder and pomegranate powder. I now have a whole container full of spices that I likely will use principally for Indian or other Asian cooking. It’s so exciting to have all these new taste sensations to explore!

We had a rocking thunderstorm and heavy rain here this morning, and the temperature dropped considerably. The idea of a spicy dish for lunch was quite appealing. Years ago I tried this Indian spicy potato dish, and in the spirit of improv, I just went without whatever spices I didn’t have on hand. Today, however, I had everything the recipe called for and the result was much tastier and more vibrant.

Red chill powder and turmeric

Panchphoran Aloo is a quick and easy Indian version of home fries, really. Just not the kind of home fries I ever had at home! The spices are tasty and fragrant, and add textural interest. There’s just the right amount of heat, too. My Culinary Enthusiast really enjoyed these potatoes, and they had just enough kick for a cool afternoon.

Clockwise from top: fenugreek seeds, nigella seeds, fennel seeds, black mustard seeds and cumin seeds

The colours of the finished dish are vibrant … deep gold from the turmeric, flecks of red from the red chill powder, the sharp contrast of the deeply black nigella seeds, delicate green striped fennel seeds, tiny brown spheres of mustard seeds and golden hued nuggets of fenugreek seeds, all set off by the fresh green of chopped cilantro.

This was our entire lunch today, but these potatoes would make a great side dish for a larger meal. We enjoyed these in the cool, fresh air on the back verandah, overlooking the rain-drenched garden, the spicy and colourful potatoes in exotic contrast to the verdant nature around us.

Panchphoran Aloo (Potatoes in Whole Spices)

From Nigella Lawson’s book How To Eat, with some adaptation of the directions.

• about 900 g peeled potatoes, peeled
• vegetable oil
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• salt to taste
• 1/2 tsp fenugreek seeds
• 1/2 tsp nigella seeds
• 1/2 tsp black mustard seeds
• 1/2 tsp white cumin seeds
• 1/2 tsp fennel seeds
• 3 – 4 tbsp freshly chopped coriander

Slice the potatoes into 1/2 – 1 cm. rounds, then dice into small, evenly sized cubes. Using a wok or other non-stick pan, use the minimum about of oil needed (I used about 2 tbsp) and stir-fry the potatoes over high heat for a few minutes, getting them evenly coated with the oil and starting to brown. Turn heat down to medium and cover. Stir a couple of times for even browning. Once potatoes are about half cooked, add the turmeric, red chili powder and salt. Stir well, then add the whole spices and mix to combine. Turn heat to low and cover the pan again. When potatoes are nearly done, and before they get too soft, remove the lid, turn the heat to high and stir-fry briefly to allow any excess liquid to evaporate. Garnish with fresh coriander and serve.

Ready, Set ☀ Summer!

You know the hype: summer is here and the livin’ is easy. You’ve seen all those ads and magazine photo spreads showing groups of impeccably groomed, happy people enjoying drinks and food provided by positively glowing hosts on patios, at the beach, at picnics with no ants. Well, the season is short and glorious and I love it as much as the next person, but all that summer entertaining is anything but effortless. There are, however, strategies you can use  to make it much easier so that you’ll enjoy the event as much as your guests.

One of the things that I like to do to create that easy-living summer sensibility is prepare and freeze large batches of some of our favourite summer barbecue foods. It makes entertaining, whether planned or spontaneous, so much easier. Of course, this strategy isn’t just for entertaining. I’ll be taking some pre-made frozen burgers to the cottage this summer, and using them at home for lazy-dinner days the rest of the time.

Last week I made a large batch of burgers (20 4-1/4 oz beauties), froze them, and bagged them in typical meal portion sizes. My son, who recently bought a barbecue of his own, was the lucky recipient of half the batch (yes, I’m a good Mum) and the rest are for us. I made these using ground beef, and next time I’ll make my Mar’s Burgers from a ground chicken/turkey combo that we particularly enjoy. With a quick defrosting in the microwave or longer in the refridgerator, the patties will be ready for the grill. So easy, particularly when the weather is perfect and I want to spend as much time as possible outside. I also like to prepare ribs ahead of time and freeze them, but I’ll save that for another post.

With the meat taken care of in advance, that’s that much less time you need to spend preparing for your summer entertaining. And hey, if you make it a potluck, your guests can bring the rest!

Tasty Beef Burgers

A pound of lean ground beef will yield 4 burgers of approximately 4-ounces. (I don’t use extra-lean because a good burger needs at least a little fat.) You can multiply this recipe according to your needs.

For each pound of beef, add 1 egg, about 3 tablespoons ketchup, 2 cloves garlic minced, half a red chile pepper seeded and minced, 1/4 cup whole wheat bread crumbs, several leaves of fresh sage finely chopped and several shakes of Worcestershire sauce. I also add freshly ground pepper. If you want to add salt that’s up to you, but I don’t. Mix with a large serving fork just until everything is incorporated so you don’t toughen the burgers. (Some people like to use their hands, but personally I’m just not into that). Form the burgers into evenly sized firm patties. I’ve found that using a scale helps ensure patties of uniform size, but you can do this by eye too. Place the patties on a parchment paper-lined baking tray, and put into the freezer. Once they’re frozen solid, transfer to freezer bags and seal, either in smaller portion bags or in one large bag. I like to use my supply up within two months.

Over the next few weeks I’ll be making some food ahead and storing it in the freezer, to help ensure that my summer cooking is as effortless as possible. This way I can spend more time enjoying my other favourite pastime at my favourite place!

Simple Pleasures ❦ Breakfast Made Memorable

My morning oatmeal,

simply cooked with milk and cinnamon,

becomes a treat for the eyes and a delight for the palate

when topped with blueberries and chopped apricot,

an interplay of blue and gold,

sweet and tart and creamy goodness.

A simple breakfast made memorable.

Veggies Indian Style: Cauliflower and Sweet Potato

I was looking to make a quick and light supper the other evening before we headed to the gym, and was inspired by my recent foray into Indian cooking to try this cauliflower and sweet potato dish. It’s a variation on alloo gobi, the traditional cauliflower and potato dish that I’ve enjoyed a few times in Indian restaurants.

I found this recipe in Bal Arnason’s cookbook  Everyday Indian, and found it easy and fairly quick to make. I did find her cooking times rather optimistic, and I also needed to add more liquid than her recipe called for. Other than that, I pretty much followed the recipe and we were happy with how it turned out. The sweet potato was creamy, the cauliflower still had some bite to it, and the spices were mild and flavourful. And look at those colours – I love the palette of Indian cooking!

I must confess that my Garam Masala has been languishing in the spice drawer for a few years (albeit unopened) so it might not be as flavourful as it should be. I need to either try to make some from scratch or, at the very least, buy a new supply! It’s important to make sure spices are fresh, or their aroma and flavour will diminish. That said, I made this dish on the spur of the moment, so was glad to have some Garam Masala on hand, even it was somewhat anaemic!

Normally (as in when you’re not rushing out to exercise right after eating) this would be served with rice or rotis, or it could be a side dish to a larger meal. In our case, it was a great way to tide us over until we got home to have another light snack!

Indian Cauliflower with Sweet Potato

Adapted from “Cauliflower with Yams” in Everyday Indian by Bal Arneson. Note, this recipe serves 4. I halved it for the two of us.

• 2 tbsp canola or sunflower oil
• 1 medium onion, finely chopped
• 1/2 tbsp grated ginger
• 1/2 tbsp cumin seeds
• 1/2 tbsp Garam Masala
• 1/2 tsp turmeric
• 1/2 tsp salt
• approx 3/4 cup diced tomatoes, with juice
• 1 sweet potato, chopped into small dice
• 1 cup water
• 1/2 large cauliflower, cut into bite-sized pieces

Put the oil and onion in a large skillet and cook over medium high heat, for about 4 minutes. Turn heat to medium, add the ginger, cumin seeds, gram masala, turmeric and salt, and cook for a couple of minutes, stirring. Add the tomatoes and juice to deglaze the pan, then add the sweet potato and water. Cover the pan and reduce heat to medium low. Cook until the sweet potato is somewhat tender, about 10 minutes. Add the cauliflower and stir so everything is well-mixed. Cover again and cook until the cauliflower is still somewhat crunchy. I found it took about another 15 minutes or so. Check periodically and add more water if necessary to maintain a small amount of sauce.

This was another successful addition to my fledgling repertoire of Indian cooking. I’m enjoying exploring a new cuisine, and the creative learning process that goes along with it. What Indian dishes do you enjoy making?

Rhubarb Compote ❊ Who Knew?

On Mother’s Day, we took a drive to visit my Mom and spent some time in her beautiful garden, full of perennials starting to come into their glory. Behind the enchanting blue garden shed that looks like a little English cottage is the vegetable garden and berry patch, and that’s where we found the rhubarb, just waiting for us to pick it. I cut off the stalks, trimming the elephant ear-sized leaves (they’re poisonous, by the way), and the Culinary Enthusiast and I toted home a nice bunch of the red and green stalks.

I knew exactly what I wanted to do with them: make a rhubarb compote, using a recipe that I found on the Plum Palate food blog recently (another beautiful site that I recommend to you!). The addition of honey, orange zest and vanilla gives this compote a delicate, almost floral orange flavour that subdues the tartness of the rhubarb. It’s still tangy, but with complex flavour undertones. The CE loved it!

If you look at the beautiful photos on Plum Palate, you’ll notice the compote there is much redder than mine, which is more strawberry blonde than redhead, so to speak. That’s because a lot of the rhubarb I used was more green-skinned than red. Next time I’ll try to make it with all red to achieve that stunning jewel-toned hue.

I cut the rest of the rhubarb up and put it in the freezer, just waiting for me to turn it into more compote or other treats (strawberry-rhubarb pie, perhaps?) when the fancy strikes.

So, what to do with rhubarb compote? I’ve used it as a topping for my oatmeal. I’ve broken myself of the habit of dousing oatmeal with brown sugar, so I usually have it with berries to add flavour. The  compote certainly livened up my breakfast bowl the other morning! It would be great as a topping for ice cream. You could also use it in place of applesauce, with pork chops for instance. I’m mulling over adding it to muffins next.

And, finally, it also makes a great dessert for my charming granddaughter who recently graduated into toddlerhood. The first time I gave her a little bowl of this, I wasn’t sure how she would react. Not only did she spoon all of it out (with lots of gratifying “mmm’s”), but she even licked the bowl! Her Mum has been giving her a small bowl for dessert, and our little Miss loves every bite. Yesterday, she even dumped it on her head which, from her age group, is high praise indeed. Rhubarb as a toddler treat – who knew?

Rhubarb Compote with Orange Zest and Vanilla

Recipe from the Plum Palate blog, with slight adaptation

• 3 cups chopped rhubarb
• 1/4 cup honey
• pinch salt
• 1 tsp vanilla extract or 1 vanilla bean
• zest of an orange

Place the rhubarb, honey and salt in a medium sized pot and let sit for about 30 minutes to  extract the juices. Add the orange zest. If you’re using a vanilla bean, cut it in half and scrape out the seeds, and add them and the pod to the pot. Bring to a boil, then simmer for 10 or 12 minutes, or until tender. You’re looking for an applesauce-like consistency. Remove the vanilla bean pod. If you’re using vanilla extract instead, stir it in now. The compote will thicken somewhat as it cools.

Enjoy, and let me know how you would use this lovely compote!

In A Food Rut? ✺ Chicken Curry with Spinach!

Without getting all TMI on you, I’ve been on a new food plan lately, with the most notable component being the elimination of sugar and flour from my diet. I decided to do this for a short period of time to reintroduce discipline into my eating habits. My plan is to bring back these items (I miss baking!) into my diet when I’m confident I can maintain a moderate approach to eating. Let’s just say the past six months have seen a conflux of stressors that resulted in my eating and fitness regimes to, ahem, fall by the wayside, resulting in there being more of me to love.

Of course, there are health benefits to this little project, and they’re important, but damn, I’d like to look better in my bathing suit this year!

My plan has been going quite well, actually. I’ve lost a decent amount of weight so far and I’m feeling quite in control of how I’m eating (maybe it’s time to think about baking again?). But the thing is, I just haven’t been enjoying food much. I’m eating good things, but I’ve fallen into a rut, turning to the same limited repertoire every day. It seems that my imagination has diminished along with my appetite!

So, I decided to shake things up and make something completely different yesterday, a chicken curry with spinach. I’ve only made curries a few times before, and I’ve been wanting to explore Indian cooking more. I recently bought Bal Arneson’s book, Everyday Indian, and turned to it for inspiration. (You may recognize Bal as the Spice Goddess on Food Network.)

The closest recipe to what I had in mind is her Papaya Chicken. Now, I didn’t have papaya or some of the spices and other ingredients called for. So, I found another recipe of hers for a South Indian style curried chicken on the Cooking Channel internet site and more or less cobbled ingredients from the two of them together, based on what was available in my pantry. I wanted spinach in my curry for the vegetable component of the meal, so I added that in as well.

Don’t let the long list of ingredients deter you. Most of it is spices; just make sure you assemble them before starting the cooking. (Mise en place, or setting out all your ingredients before you start cooking, is really important for a recipe like this.) And, if you find that there’s something missing from your pantry, don’t be afraid to improvise! This is actually an easy and fairly quick recipe to make.

What I ended up with was a mild curry dish (next time I may add some red chile flakes or more garlic and ginger to spice it up a bit more), beautiful to look at with its glorious colour palette, and tasty to eat. And, oh, it smelled soooo good. The Culinary Enthusiast was out cutting the lawn and he could smell it in the yard. I think he got the mowing done in record time so he could have dinner! He ate a small helping before heading to the gym and then polished off another large helping when he got home. A sure sign of success!

What a way to get unstuck from a boring food routine!

Chicken Curry with Spinach

Inspired by Bal Arneson. Serve with basmati rice. This made enough for the two of us, with leftovers for my lunch today (just as soon as I post this!).

• 2 tbsp canola or sunflower oil
• 1 onion, chopped or cut into quarters and sliced crosswise
• 1 tbsp grated ginger
• 1 tbsp finely chopped fresh garlic
• 1 red chile pepper, seeded and minced
• 1 tsp fenugreek seeds
• 1 tbsp black mustard seeds
• 1/2 tsp ground cardamom
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp turmeric
• 1/2 tsp paprika
• 1 tsp salt
• 2 boneless, skinless chicken breasts, cut into cubes
• 1 cup chopped tomatoes (I used canned, and included the juice)
• 1 cup coconut milk
• 1/4 cup water
• 8-oz bag baby spinach

Heat the oil in a large skillet over medium high heat, and add the onion, garlic, ginger and chile pepper. Cook for about 4 minutes, stirring until the onions are softened and starting to colour. Add the fenugreek and mustard seeds, and stir for a few seconds. (The mustard seeds may start to pop after a bit.) Turn the heat down to medium and add the rest of the spices, and mix well for a couple of minutes. Add the chicken to the pan, and stir for a few minutes until everything is well incorporated. Here’s what it looks like part way through this stage.

Add the tomatoes and their liquid, and stir around to deglaze the pan. Add the coconut milk and water, and mix well. Turn the heat down, and cook until the chicken is done, stirring occasionally. (I covered the pan, with the lid on an angle so the steam could escape.) A few minutes before serving, stir in the washed baby spinach and let it wilt down. I recommend serving this dish with rice, preferably basmati.

This was a great dish to revive a tired diet. What do you do to get out of your food rut?

Simple Pleasures ❦ Breakfast Amidst the Lilacs

As often as I can, I like to eat outside.

The last two mornings I have breakfasted on the back deck, enjoying the gentle spring air, and the sight and fragrance of lilacs tumbling over the fence from the neighbour’s yard.

No dining room can provide a more perfect setting than this.

A simple pleasure, indeed.

This Dessert Sings Spring ❊ Raspberry-Crème Fraîche Tart

You know how it goes… You find a dessert recipe somewhere, say in a magazine, and you instantly know you want to make it. When you do, it’s every bit as good as you thought it would be, maybe even better. You make it four or five times and everyone you serve it to raves about it. But then your attention is caught by something else, and before you know it, three, seven, ten years have gone by since you’ve made that recipe. That’s the story of my Raspberry-Creme Fraiche Tart (forgive me if I don’t go through the trouble of using the sexy French accents throughout this post, although they do add a certain je ne c’est quoi, non?).

This tart exemplifies springtime to me. It’s so elegant and pretty, and the fresh tang of the rich creme fraiche and the intense sweet flavour of the raspberries make you sigh with pleasure when you take that first bite. Recently I was hosting lunch for five girlfriends getting together to celebrate two spring birthdays, and right away this tart sprang to mind even though I hadn’t made it in at least ten years – this was the dessert for our party!

For a couple of years at the beginning of the millennium I used to buy Bon Appétit magazine, and loved it. Almost every issue had recipes I wanted to try. In fact, despite the fact that I’ve moved house five times since then, I still have a big stack of them. Yes, I’ve carted them around with me all this time, so you know how much I like them! This recipe comes from the June 2000 issue.

I don’t know about where you live, but in my area it’s no easy task to find creme fraiche (with or without the accents). And, on at least two occasions when I’ve found it, it was spoiled. I don’t know what that’s about. But, on the morning that my friends were to arrive at 11:00, I opened my sealed, prior-to-its-best-before-date container to find mould. Horrors! The shop I’d found it at was too far away, so I went online and discovered that I could substitute a mixture of half sour cream, half whipping cream instead. Thank you, internet. I jumped in the car and charged off to my local grocery store, and got home in plenty of time to have this tart displayed on the counter when my friends arrived. (Yes, it’s pretty easy to make.)

Really, it you saw this on the counter when you arrived somewhere for lunch, would you be skimping on the main course to leave room for dessert? I think I just might.

Raspberry Creme Fraiche Tart, cooling on the counter

Raspberry Crème Fraîche Tart

from Bon Appétit magazine, June 2000

Place a baking sheet in the bottom of the oven and pre-heat it to 375º. Wrap the outside of an 11-inch tart pan with a removable bottom with foil.

• 1/2 cup unsalted butter, room temperature
• 3/4 cup + 2 tbsp sugar (divided)
• 1/4 tsp salt
• 4 large eggs (divided)
• 1 tsp vanilla extract (divided)
• 1 cup flour
• 3/4 cup creme fraiche (or substitute equal parts of whipping cream and sour cream*)
• fresh or frozen raspberries, about 1-1/2 cups
• powdered sugar (optional)

*Note: I used 14% sour cream and 35% cream, and found the mixture richer than I recall creme fraiche being, but it was otherwise true to my taste memory)

Cream butter, 1/2 cup of the sugar and salt in a large bowl (I use my mixer for this). Add 3 eggs and 1/2 tsp of the vanilla and beat until smooth. Add the flour and beat until just blended. Spread the batter around the bottom of the pan, drawing it a half-inch up the sides of the pan, creating a well in the centre. Try to make a nice even edge, as narrow as possible. As you might tell from the pictures, I was working in a hurry and didn’t finesse this to my satisfaction, but it still tasted good!

To make the filling, (I use the same mixing bowl, no need to wash it or the beater) beat another 1/4 cup sugar, 1 egg, the remaining vanilla and the creme fraiche until well blended. Carefully pour this custard in the well of the batter and spread until even.

Here’s where you get to go all artsy: arrange the raspberries about 1/4 inch apart. I start in the centre and work my way around in more or less concentric circles. Or, go crazy and just put them on randomly. Really, it’s your tart! As an aside, I’ve always used frozen raspberries in this recipe and they work just fine.

Finally, sprinkle the last 2 tbsp of sugar over the top of the tart, and put it in the oven on the rack above the baking tray. (Did you remember about the baking tray?) Bake until the tart is set and brown around the edges, about 45 minutes. Cool, then remove it from the side ring of the pan. I sometimes need to work around it with a thin knife to help it loosen. If you like, dust with powdered sugar before serving. This is also very pretty served with some raspberry coulis attractively presented on the plate. Given my last-minute trip to the store, I didn’t have time for such artistry but when I’ve done this in the past the reception of such flair is certainly worth the effort!

In my experience, this tart doesn’t keep well longer than a day. And, assuming you have leftovers in the first place, they’re not likely to last longer than a day anyway!

Note, the recipe says you can make this one day ahead and, once cooled, cover loosely with foil and refrigerate. It also suggests serving at room temperature, so take it out a bit ahead of time.

Simple Pleasures ❧ Setting an Intimate Lunch

the pleasures of laying out the table

with an eclectic mix of our prettiest

memories and new beginnings intermingled

china and glassware, old and new

I never met his mother but know her through

delicate crystal

family silver gleaming upon vintage linen

bringing grace to our table

fresh hydrangeas in a vase

a view of the garden and the thrill of springtime beckoning

anticipation of an intimate lunch for two