Ever since I took the Wonders of Wonton class at San Francisco’s pop-up school The Civic Kitchen I’ve been on a bit of wonton bender. I had made two big batches of 2 types of wontons few weeks ago and I think I had them in the freezer but they seem to have disappeared, and they took some of the chili oil with them.
I had no option but to make more. Figured I would use leeks from my farm stand haul, with some tofu for bulk. I added some store bought lemongrass paste but it was quite intense, and a bit synthetic in flavor – the wontons tasted alright overall but not how I imagined they would. I guess I’ll need to try to a different brand or try to make my own – stay tuned! I’m not suggesting the paste in the recipe below but feel free to add 1-1 1/2 teaspoon of your favorite brand if you’d like to experiment (just adjust the salt and spice level accordingly)!
A few weeks ago, we drove up couple hours north of San Francisco to check out some new places, early-Spring scenery and eat some oysters. We came back inspired, relaxed, and rejuvenated, already drawing up the schedule for a summer visit.
We went all the way north up to Cazadero and drove our way back south, visiting Tomales Bay, Inverness, Pierce Point (hello Elks!), Point Reyes, Bolinas and Stinson Beach, taking in the beautiful pastures, crisp air and grazing cows, as Northern California showed itself off preparing for an early Spring.
You can’t let February pass by without making something with blood oranges! Although this recipe can be made with any type of orange, or a combination of oranges, the blood orange makes it truly gorgeous: contrasting well in color and flavor with a meaty mild, white fish, such as cod, sole or sea bass.
When it comes to Indian Food, the term “Indian” is too generic. There are so many regions in India (and sub-regions, and sub- sub-regions, and so on), each with its own list of ingredients, spice palette and flavor profile, not even everyone in India knows what’s cooking elsewhere within India. Within Indian food, the cuisine I’m most comfortable with is Maharashtrian – the food from the western state of Maharashtra (that’s where the big cities like Mumbai [Bombay to some] and Pune [Poona to some] are located). Sometimes referred to as “Marathi” food (Marathi is the language spoken in Maharashtra), it has many, many sub-types. Each region brings its own style, and each family adds a flavor of its own, to complicate matters further in the most delicious way possible.
Growing up, the various men and women in my family had different cooking styles and preferences, so I got to sample lots of different kinds of food and everything [Indian] that I cook today is influenced by my mom, dad, grandmother, aunts, and more recently, the sibling unit that makes its own spice mixes from scratch, just because. My husband’s and mother-in-law‘s cooking style has also influenced my cooking in the last couple of years since they are both amazing cooks, hailing from a different sub-region! When I make “Upma” (a semolina porridge with ginger, green chillies and green peas), I make it like my grandmother’s – I don’t like anything brown too much, and the end result is a soft, white, comforting bowl of heaven. I also copy her garnish, which, like most people who grew up in the coastal regions, is a generous heap of freshly grated coconut! Well, when I indulge, anyway. On a more regular basis I make Upma with quick cooking (1-minute) oatmeal or steel-cut oatmeal because its lighter and healthier. But when it comes to one of my Dad’s trademark preparations, even my mom, who’s the best cook I know, defers to him for instructions and so do I. I hope to post about his “Dal Fry” (spiced Lentil Stew) on the blog soon!
I almost didn’t write this post. I was planning to just cop out and post a few pictures on Instagram about this truly simple yet delicious salad and be done with it (terribly long week!), but there is so much to be said about the star ingredients of this salad – I decided to properly introduce them to ya’ll.
This salad features the seasonal Raw Mango (technically it’s “Unripe Mango”, although it sounds far less glamorous), known as “Kairi” in India and is on the farm stands a lot longer than its more celebrated incarnation, the Mango (riper, sweet version). Sure, the Mango is eaten many different ways (mostly as dessert) but the Raw (Unripe) Mango is extremely versatile and used in a lot of savory preparations in India. More on the subject to come your way on this blog, as we make our way through summer.
In North America, Raw Mangoes are available in regular grocery stores periodically in the spring and summer. I picked some up at the Indian grocery store few weeks ago to snack on (cut into thin wedges, with some salt and red chilli powder sprinkled on top), and figured that their tartness would pair really well with the richness of avocados! When picking these, be sure to choose Mangoes that are slightly pale green and softer to the touch (the harder ones can be bitter sometimes).
Few years ago I stumbled upon the French concept of “Fromage Fort”. It literally means “strong cheese” and is basically when leftover odds and ends of cheese boards go to wine-scented cheese heaven, all dressed up for the next party as a convenient dip/spread. What a delightful and economical way to use expensive and delicious leftover cheeses and annoying 1/8th and 1/16th cups of white wines! If only all leftovers could be transformed this way.
A few weekends ago I put together my very first cheese board for a party and it was super fun! If I ate cheese (and I could eat cheese), I’d probably make a light dinner of it once a week with a big salad. But a cheese board is more about the arrangement and less about actually eating it, at least for me!
The “Chorizo Scramble” has been dominating my breakfast/brunch order for years now, right from the first time I had it 7 years ago at a cafe on Catalina Island. Occasionally I’ll order poached eggs with hollandaise sauce if the restaurant is particularly spectacular, like The Table in Willow Glen, but most of the times its the Chorizo Scramble. And it doesn’t photograph too well, now that I think about it. And honestly, most of the time it tastes just about okay. If you order the version with all eggs (no egg whites), then it tastes rich enough, but 3 egg yolks in one go is dangerously close to my weekly egg yellow quota. If you order the version with egg whites…well, you may as well order saw dust. The egg whites are so overcooked that they are reduced to a pile of pea-size bits. Either way, you need some cheese to bring it all together and hide the inadequacy of egg whites, but cheese is something my body stopped processing gracefully 5 years ago, so that’s not an option. “Wow, you sure are demanding!” is what I get most of the times when I describe my scrambled egg problems to people, so I decided to just make it myself going forward.