I recently cooked this recipe and shared it in my Instagram stories and some of you emailed asking for the recipe. It’s an old recipe that I’ve tweaked quite a bit over the years and is loosely based on Julie Sahni’s Savoring India (Time Life Books). This version has a stronger coconut flavor, for those of you that have access to fresh coconuts and make your own, use that.Read More
Before we talk cake business, I want to share some wonderful and unexpected news with you. Yesterday, early in the morning, I received some news from my friends that Season was nominated as a finalist by the James Beard Foundation Awards in the Best Photography category for Cookbooks. I was shocked to say the least, cried a lot, my hands started to shake when I texted M to tell him the news.Read More
My love for potatoes is no secret. I think I can finish a pound in a single sitting. The potatoes here are first cooked in a bath of boiling water and then seared on a pan followed by a garlic pepita chutney (for those of you that like it with an extra dose of garlic, by all means double it, M loves it that way).
Lately, there’s a lot of controversy over recipes with a lot of text before the actual instructions, whether we need it or not. I address this in my essay at the newspaper for my column, the most useful recipes were the ones that described an instruction or introducing me to the history behind an ingredient or the construction of a dish and how it came to be.
You can get the recipe and my thoughts at my column here .
Also, the wonderful folks at Food52 made my Naan pizza from Season and they made a fantastic video which made me want to book a flight and run over to eat pizza with them.
I’m headed to Philadelphia this week for the Philly Chef’s Conference where I will be talking about Season with Andrew Friedman. Do check it out and if you’re around come say hi, if you’re around.
And in Piglet news this week, Season makes it through to Round 1 - a very thoughtful review by novelist Meg Wolitzer! Read all about it here.
Have a lovely week folks.
I’ve loved Seville Orange marmalade for as long as I can remember. My love affair began early, when an uncle who worked as a flight engineer on Air India would bring back jars of this delicious marmalade from his trips back home. The prospect of cold shards of salted butter on warm toast slathered generously with this marmalade made visits to my cousin’s home very exciting. Bitter, sweet, and sour with those generous bites of candied peel with that strong perfume of citrus. On a side note, I really hated bitter food at that age but for some reason, bitter orange marmalade oddly enough turned out to be something I would latch on to with pure love.
For years, I’ve hunted for the Seville Orange or the sour orange as some call it. The season is very short in winter and easy to miss. It is said that this is the Queen of Marmalades so I hunted high and low, asked people, even the people at the farmer’s markets (missed out there) but finally found some at the Berkley Bowl Market here.
After much research, I came across Felicity Cloake’s recipe at her column and you should use this one to make the marmalade. It worked fantastic for me. The key is to watch the setting temperature, if you miss it, you’ll end up with an edible but runny jam (though I don’t mind that). Nigel Slater also has some notes on this which I recommend reading before you decide to embark on this marmalade making journey.
It looks like I’m set with my marmalade for a few months.
This month, I’m currently reading a few new cookbooks some of which are written by friends. Some of these came out last year in the U.K. but are now being released here in America.Read More
My freezer invariably contains a bag or two of chicken stock stashed away in ziptop bags. I never know when the need might arise, perhaps as a base for a soup or to make a rice pilaf brimming with an extra punch of flavor. I’m not a fan of using “perfect” to describe recipes but this is the recipe that works for me and the one I go to most often. It’s aromatic and tastes of chicken. A stock is so much more than a collection of spices, chicken bits and veggies, it reflects who you are, where you’ve been and will be a good indicator of what spices and flavors you cherish the most.Read More
Of all the dals in Indian cuisine, dal makhani is perhaps one of the most glorious ones. It’s packed with flavor, a smooth creamy texture, tanginess from the yogurt and tomatoes that go into the stew and you can eat it by itself with a dollop of yogurt or with rice or roti. It really stands on its own. This recipe is for pressure cookersRead More
I baked and baked as soon as I came back home. After our long trip in December, I realized I needed to do things as one does when they come back home, get everything organized and back in order. The backyard grew fast in the short bit of time we were away and everything got a major haircut.Read More
Hello from Auckland, New Zealand and my last post of the year! I’ve been spending my time with my family and friends, eating my way through this lovely city and taking in the gorgeous scenery and landscapes. I’ve tried Kūmara potato chips and scampi which have been delightful! I’ve also shopped and picked up quite a few local New Zealand cookbooks and can’t wait to tell you all about them when I’m back. Passion fruit ice creams are very popular here which as most of you know, I LOVE!Read More