As someone who routinely dreams of sleeping on a pillow made of mashed potatoes, the carbs add up. I think they add up even if I’m innocently thinking about potatoes; one doesn’t even need consume them.
So one must look for alternatives that are lower in carbohydrates, still good with respect to fiber, and yet don’t taste like pressed sawdust. Parsnips happen to live in just that precise neighborhood, and in the winter months, are just begging to be enlisted to be whipped into perfection. Lower in calories, higher in fiber, a slightly sweet taste – if I wasn’t a potato-head I would switch to them permanently. Just kidding!
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.
Few years ago, I used to watch Top Chef and Top Chef Masters on Bravo TV very religiously. I may or may not have bought several Top Chef Masters episodes on Amazon Instant Video. One of the finalists was Rick Bayless, an American chef who has mastered Mexican Cooking. Something about his mild demeanor, warmth and the fact that he went to Mexico as a young man and ended up living there for several years, enchanted by authentic Mexican cooking, just stayed with me. He ended up winning the Top Chef Masters title that season because he stayed true to his humble, warm self and made some delicious Mexican food. I can’t wait to eat at his restaurant, Frontera Grill, the next time I’m in Chicago!
Since then I’ve been following his recipes, and their simplicity and deliciousness can’t be beat. One of the most underrated salsas out there, “salsa verde”, is usually the “medium” in the trio of “mild, medium and hot” salsas in typical Mexican restaurants. Most of the times its watered down, pale and dull. This “medium” salsa recipe below by Rick Bayless is the highest calling of the humble tomatillo, and literally takes 15 minutes to whip up! Perfect for sprucing up a bowl of cooked quinoa, roasted vegetables, scrambled eggs or the tip of your tortilla chip, this Tomatillo Salsa will always be at the ready.
If the sight of a runny egg yolk makes you feel weird, I’m sorry but the rest of this post is going to be about how to get the runny perfection which is oh-so-decadent, like the perfect dipping sauce for the…sorry. Yeah, so if you aren’t a fan, I apologize.
Because look at this! At some point I did teach myself to poach eggs (I wasted almost a dozen eggs trying to get it right) but thanks to Smitten Kitchen and the “5 1/2 minute egg”, I can dip my buttered toast into this luxurious egg yolk without making a big mess in the kitchen!