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.
Please don’t click away because you read the words “vegan” and “whole wheat”! This bread isn’t the horrendous, overly healthy kind of bread. It’s a delicious Chocolate Banana Bread that just happens to be vegan and whole grain.
I have a regular go-to breakfast banana bread but sometimes, you need to indulge in chocolate to navigate through piles of winter greens, and there’s just no other way out. The whole wheat pastry flour works wonderfully here cup for cup, and by replacing the butter with coconut oil and egg with an additional large banana, the bread gets the “vegan” title in addition to being “whole wheat”, placing it squarely in the breakfast category (just with obscene amounts of chocolate).
Did you know that all the good “Pho” puns are taken? What the pho!
Anyway, over a year ago, we traveled to Sri Lanka through the always-amazing Black Swan Journeys based out of Pune, India. Since then we visited 3 more countries with them and I’m still working off the pounds I gained from (cooking and) eating my heart’s content in those fantastic countries (Maldives, Georgia, and Azerbaijan)! Black Swan Journeys specializes in highly customized, curated tours (culinary tours being just one of the many types), and their famous culinary tour in Vietnam entitled “Finding Pho” is coming up next month.After seeing thesevideos, I want to jump on the next flight out to join them! But considering we came back from Hawaii not 2 months ago, and the fact that our wallets and waistlines don’t always allow last-minute escapades half way across the world, we’ll have to settle for finding our “Pho” bliss here.
Luckily, we recently acquired an Instant Pot that makes “Finding Pho” both cheaper and faster than getting to Vietnam from California! But if you are anywhere near Vietnam, you have no excuse! While the folks on the culinary tour will find things much bigger than Pho in Vietnam, we’ll temporarily make our peace with the Pho concocted here, with some Vietnamese Spring rolls for company (and crunch). This will do for now, although I hope we get to find ourselves (and Pho) in Vietnam soon enough!
In an effort to formally learn some kitchen skills (and if we are being very honest, in an effort to feed myself delicious wontons any time I want), I recently took the amazing “Wonders of Wonton” class with Chef Lorraine Witte at San Francisco’s newly minted pop-up cooking school: “The Civic Kitchen“. It was my first time in a cooking school and boy was I in wonderland – state of the art equipment, cleavers so sharp you could cut yourself just looking at them, wonderful atmosphere and very helpful instructors!
I’ve been known to hightail to San Francisco’s many amazing dumpling places, and also down to Din Tai Fung in San Jose (whenever they’ll let us in, that is – typically that happens once a year) to get my Xiao Long Bao/Scallion Pancake/General Dumpling fix from time to time. Life has its way of getting in the way of my love for dumplings. Also, traffic on highway 101. So I figured a lesson on wontons would help bring them closer, and also give me an opportunity to fill them with the things I want to eat (less pork, more shrimp, some chicken), alongside other things I want to eat with them (1/4 cup chili oil, anyone?).
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!
Banana Bread, or Banana Nut Bread actually, is the one of the first few cakes I learned how to bake, way back in 2009. It was a simpler time when I had only a couple of baking pans, one tacky whisk, and I didn’t know the difference between cake flour and all purpose flour. And boy did I end up learning the difference! I followed some recipe from the Food Network Test Kitchen and over a period of several months and years, iterated over it to come up with my own variations. Almost always one-bowl, minimal prep work, no fancy ingredients, infinitely adaptable, forgiving, freezer-friendly, reheats like a dream…are just a few ways to describe a good loaf of Banana Nut Bread, and this recipe always hit the mark.
With requests from friends, I started making them eggless (swap each egg with one medium sized banana), with different nuts (pecans are wonderful too), with seeds, with or without chocolate (chips, chunks and cocoa powder versions), in pretty bundt pans instead of loaf, with or without chocolate ganache on top, and so on. The combinations are endless.
But the banana nut breads I was making were an indulgence. I mean they were worlds apart from the high-calorie, compressed sawdust you get in Starbucks but they weren’t something I could have all the time, because of all the sugar and butter and of course the banana itself is pretty high calorie and a sugar bomb when ultra ripe. So I fiddled with the recipe a bit to make it less indulgent, and it completely sucked. Much like the direction this blog post is taking.
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).