Smashed Potato and Corn Bites

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I’d been eyeing Smashed Potatoes on Instagram forever, and I will never understand why I was waiting until now to put them together with a cheesy corn and pepper topping (reminiscent of “corn chili cheese toast” we used to have growing up in India).

These smashed potatoes (baby potatoes that are first boiled, then smashed, and then baked till crispy, almost frittered) are excellent by themselves, dipped into a nice garlicky aioli, or under a soft boiled egg (you know I try to put an egg on everything!). I imagine they would make a wonderful base for a “chaat” (savory Indian street food), topped with spiced yogurt, tamarind chutney and chaat masala (you’ll see that soon enough on the blog). A great side with meat or fish, too, although I have yet to try it.

Make just the potatoes, or top with anything that strikes your fancy, and enjoy the salty, fatty goodness of it all!

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[for young chefs] Corn and Cheese Galette (Tart)

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This freeform buttery pastry tart (“galette” in French) is as beautiful as it is delicious – full of sweet corn and cheesy goodness! The puff pastry sheet makes this recipe extra easy and extra quick. In the time it takes for the oven to preheat, your galette will be ready to go in the oven. Anyway who sees (and tastes) this galette will never know just how easy it is to put together! Easy enough to make for our young chefs at home, of course under adult supervision!

Galettes have all of the deliciousness of pies and tarts, with just a fraction of the effort. Following a few basic steps when handling puff pastry sheets opens up a whole world of quick and delicious appetizers and desserts, so its definitely an ingredient worth getting to know! Typically sold frozen (by Pepperidge Farms and Pilsbury), it can be super easy to work with if handled with care!

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Baked Mandazi (Swahili Sweet Bread)

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One of the things I’m loving about this tea pairing adventure with Simple Loose Leaf is the opportunity to think beyond the usual pairings that we are so comfortable with. Nothing wrong with reaching for Parle-G biscuits with your hot and sweet milk tea, but every so often you come across something so new and different, it stumps you, and in a good way.

The tea that stumped me this week, was Simple Loose Leaf Purple Jasmine Tea: a very unique blend of Tumoi purple broken leaf tea from the Nandi hills of Kenya in Africa, and Jasmine green tea, presumably to round out the intense fragrance of the purple tea. This was the first time I had purple tea, and I found it to be fragrant and very delicate. Combined with the Jasmine green tea, it took on a floral quality, and made me wonder why I had overlooked an entire continent in my tea adventures!

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Roasted Tomatillo Salsa

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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.

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