A couple of years ago, I had Jerk chicken here and still remember it if even for the extra spice. I now see that there is a milder version of it - Henegrade chicken. Today I tried Emerald chicken and was moved by the simple green onion and ginger sauce. Reminds me of a quick mix made with red chillie powder, ginger garlic and oil at home for the hungry-cant-cook days.
At Whole foods, saw bakies by Tammie Coe and endless variety of cookies from cookies con amore . More things to make. My roomate got this jar of cookie mix for Christmas. They do look this good and taste like a cookie with cranberry, walnut and white chocolate chips - all good interruptions. Not my favorite Raw cheesecake
Today I found the lunch pear yellow. I hadnt stored it in the refrigerator, to crowd the fruit plate. In two hours of traveling, the pear had dark brown bruises, which formed a geography of its own.
While trying to read on Jaime Manrique ,I came across almojabanas . In Latin moon in Manhattan , its Ajiaco . There are so many dishes with potatoes. arepa de huevos . May be next time I make a puri I should try doing this. The second story of Baeckeoffe is similar to what Al Jaffee did for Sabbath . While reading holiday memories , I wonder what triquitaquares are?
Most of the times, mediterranean recipes are lost on me as they are mostly of meats. This book Vegetarian dishes from across the middle east caught my attention. Yogurt omelet Potato omelette
My favorite ingredients Castelfranco Agretti Lovage Salmoriglio Agresto sauce What asparagus takes that long to grow? Chocolate pannacotta has more appeal than just pannacotta.
Today at cafeteria, Filoli Pear poster. Yesterday I was reading of various kinds of pears in the food lovers companion, but this picture had it all presented in one go. So is the Chef Allens The Citrus poster .
My food scout told me of Ragi Sankati made from Finger millet . Dalia is my favorite porridge Things to do I like this oats uthappam recipe. It is similar to Oatcakes . ragi dosa sounds good too. I had it once when I stayed as a paying guest in Bangalore. I even had Basundi there for the first time. Vol au vent screams make me. Why should I be partial to Mille feuille ? Recently we were talking about Vark . I came across the name in food lovers companion. That word led me to Dragee . We used metallic pearls when we made cakes at our undergrad hostel. At the new apartment, theres a place to grow vegetables. Foray into forage.
I made Velvet cake for a visiting friend. With the remaining buttermilk, its scones in the radar. Looks like there are versions without it too, which I will try to see the ingredient effect. The whipping cream experiment with Rose's recipe minus the corn starch worked fine for me and the art of making the whipping cream is now at the tip of my fingers. What I had was Ultra pasteurised whipping cream, which works for a whipped cream that wont hold but still tastes great.
From a bouquet of flowers, I picked a white iris It came with another flower and three buds By the evening, the flowers grew in size like fryums Comparing the green buds I wonder how the green spreads to become white A day shy of a week, a bud is missing a flower is in surplus
How cool is this croquembouche ? Reminds me of the sunflower oil ad in which a kid runs around food city where puris come rolling down in an arrangement like this. A while ago I visited Miss Elizabeth's catering site. When I looked at it, I thought they were savory buns.
While reading David Sedaris's When you are engulfed in flames , I came across Scandinavian buffet . Tomorrow is a soup day in Sweden. clapboard walls busing tables Smoking jacket Four of us on the edge of a tiny ice ledge A small hedgehog like animal is close to our feet We cant dislodge it down as it will stick to the feet We are happy when it falls down on its own accord In the morning, mountains seems so safe like stong ice that never melts