Saturday, May 31, 2008
doesn't compare...BUT
sushi from Vons, dark chocolate, whiskey and 7up, rice/butter/salt/pepper and bluegrass. I know it's not India-Indian food but it's gooooooood.
Monday, May 26, 2008
no forks please
i'm officially in food heaven (surprise surprise - i know)
otherwise known as south india
indian food three times a day
dinner
lunch
AND breakfast (!)
i knew i was off to a good start when the very first dish i ordered (navratan korma - a savory/sweet dinner dish made up of an unlikely but awe inspiring mix of fruits, vegetables, and nuts)
came complete with a few whole tart cherries in the mix (pits and all - my current fruit obsession) – how did they know?!
since then it has been a non-stop hit food parade – complete with amazing dhal after delicious dosa after terrific naan after tasty chutney. you get the picture. all sandwiched between honking cars, and beautiful sari after beautiful sari, and HOT hot heat, and a string white jasmine flowers pinned in my hair walking barefoot through a breezy temple watching elephants bless heads in exchange for coins…
and to top it all off. all this delicious food is eaten with no utensils. so finally after all these years of suppressing my – i’d much rather just pick at this dish with my fingers – urges. i can pick away at every last dish of food set in front of me. every last delicious dish.
more to come, i’m sure. hope all is well.
otherwise known as south india
indian food three times a day
dinner
lunch
AND breakfast (!)
i knew i was off to a good start when the very first dish i ordered (navratan korma - a savory/sweet dinner dish made up of an unlikely but awe inspiring mix of fruits, vegetables, and nuts)
came complete with a few whole tart cherries in the mix (pits and all - my current fruit obsession) – how did they know?!
since then it has been a non-stop hit food parade – complete with amazing dhal after delicious dosa after terrific naan after tasty chutney. you get the picture. all sandwiched between honking cars, and beautiful sari after beautiful sari, and HOT hot heat, and a string white jasmine flowers pinned in my hair walking barefoot through a breezy temple watching elephants bless heads in exchange for coins…
and to top it all off. all this delicious food is eaten with no utensils. so finally after all these years of suppressing my – i’d much rather just pick at this dish with my fingers – urges. i can pick away at every last dish of food set in front of me. every last delicious dish.
more to come, i’m sure. hope all is well.
Saturday, May 24, 2008
Thursday, May 22, 2008
Wednesday, May 21, 2008
Strawberry Rhubarb
So, it's strawberry season...and pie making time!! I made my first ever strawberry rhubarb pie!! 4 stalks of rhubarb, about 1 lb of strawberries about a cup or so of sugar, probably more... the most delicious crust . Judging from people's responses to it, I think it was my best pie to date. Uh-mazing. Perfect consistency and tartness and sweetness. I'm being encouarged to find a place that needs a famous pie to sell :) Like the new beer garden/bed and breakfast in town. Also, recent concoctions: stuffed bell peppers, corn chowder, dahl and biscuits and of course the famous oatmeal pancakes!! I think I'm going to try coffee cake this weekend... Mmmm! What about you??
Saturday, May 10, 2008
It's What's for Breakfast
Oatmeal Pancakes*
1 1/8 c. milk
1 c. rolled oats
2 T oil
2 eggs, beaten
1/2 c. whole wheat flour
1 T. brown sugar
1 t. baking powder
1/4 t. salt
optional delicious extras (the more the better):
chopped apples (lots)
chopped walnuts
cinnamon
craisins
take it over the top toppers:
peanut butter
cinnamon
syrup
plain yogurt
cherry preserves
Combine the milk and rolled oats in a bowl and let them stand at least 5 minutes.
Add the oil and beaten eggs, mixing well. Then stir in the flour, sugar, salt, and baking powder. Stir just until the dry ingredients are moistened.
Bake on a hot, lightly oiled griddle, using 1/4 cup of batter for each pancake. Turn them when the top is bubbly and the edges are slightly dry.
Makes 10 to 12 four-inch pancakes.
*be warned - these pancakes will make you stop and wonder how you ever managed to make it through a saturday morning without them - or life for that matter. they will creep into your thoughts during the week. they will ruin otherwise perfectly good bisquick pancake breakfasts with friends. they are a cross between a hike in the mountains and hug. a little pancake revolution in every bite. plus they make really great leftovers.
1 1/8 c. milk
1 c. rolled oats
2 T oil
2 eggs, beaten
1/2 c. whole wheat flour
1 T. brown sugar
1 t. baking powder
1/4 t. salt
optional delicious extras (the more the better):
chopped apples (lots)
chopped walnuts
cinnamon
craisins
take it over the top toppers:
peanut butter
cinnamon
syrup
plain yogurt
cherry preserves
Combine the milk and rolled oats in a bowl and let them stand at least 5 minutes.
Add the oil and beaten eggs, mixing well. Then stir in the flour, sugar, salt, and baking powder. Stir just until the dry ingredients are moistened.
Bake on a hot, lightly oiled griddle, using 1/4 cup of batter for each pancake. Turn them when the top is bubbly and the edges are slightly dry.
Makes 10 to 12 four-inch pancakes.
*be warned - these pancakes will make you stop and wonder how you ever managed to make it through a saturday morning without them - or life for that matter. they will creep into your thoughts during the week. they will ruin otherwise perfectly good bisquick pancake breakfasts with friends. they are a cross between a hike in the mountains and hug. a little pancake revolution in every bite. plus they make really great leftovers.
Friday, May 9, 2008
picture this...
20 people around a big long table, reaching over one other to grab handfuls of Injera and all the delicious, explode in your mouth, spices, meats, lentils, split peas and vegetables that go with it off of 5 large round trays spread between the tables. It was my "how many people can I see at once while I'm in San Diego for 48 hours" dinner at the Red Sea Restaurant...hands down, my all time down favorite restaurant in the world. Check out the link above for a little explanation and recipe :)
My other favorite restaurant that I like to visit when I'm in San Diego is Mama's Bakery and Lebanese Deli. I always have the manakeesh ultimate. It BURSTS with the tart flavor of lebni (their yogurt cream cheese), the fresh surprise of mint leaves, the nutty taste of sesame seeds and smooth mixture of olives and olive oil and so much more wrapped in their fresh flat bread. It impresses me every time how simple and satisfying it is.
My other favorite restaurant that I like to visit when I'm in San Diego is Mama's Bakery and Lebanese Deli. I always have the manakeesh ultimate. It BURSTS with the tart flavor of lebni (their yogurt cream cheese), the fresh surprise of mint leaves, the nutty taste of sesame seeds and smooth mixture of olives and olive oil and so much more wrapped in their fresh flat bread. It impresses me every time how simple and satisfying it is.
Sunday, May 4, 2008
banana nut chocolate chip cinnamon whole wheat bread
2.5 cups whole wheat flour
1.5 cups mashed very ripe bananas (3 - 4 medium)
1.25 cups packed brown sugar
1 cup chocolate chips
.5 cup chopped walnuts
2/3 cup plain nonfat yogurt
2 eggs
1/3 cup canola oil
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1-2 tbs cinnamon (the more the better)
heat oven to 350.
grease bottoms only of two 8x4 loaf pans or one 9x5 pan.
stir together all ingredients until blended.
bake 8-inch pans 50-60 minutes (9-inch pan 1 to 1 hr 15 min).
1.5 cups mashed very ripe bananas (3 - 4 medium)
1.25 cups packed brown sugar
1 cup chocolate chips
.5 cup chopped walnuts
2/3 cup plain nonfat yogurt
2 eggs
1/3 cup canola oil
1 tsp baking soda
1 tsp salt
1 tsp vanilla
1-2 tbs cinnamon (the more the better)
heat oven to 350.
grease bottoms only of two 8x4 loaf pans or one 9x5 pan.
stir together all ingredients until blended.
bake 8-inch pans 50-60 minutes (9-inch pan 1 to 1 hr 15 min).
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