Spice of Life

Home remedies have been a part of my childhood, my adulthood, and my livelihood. When I was a kid and I had a sore throat, my mother would tell me to drink a “tea” made from boiling grated ginger in water, adding honey and lemon to taste. My father would tell me to chew on a clove for a tooth ache. When I got married, my mother in law suggested that I wear a necklace of garlic to get rid of my cold. And after having my first child, she suggested rubbing asafetida on her belly to get rid of gas.

Immediate relief was not the intended goal here… but the homeopathic route was always preferred over the pharmacy. The slight burn and tingle or the ginger provided balance to the soothing nature of the honey and lemon for my sore throats. Clove oil is one of the main ingredients in natural tooth paste and dental anesthetics. Garlic, when crushed, forms a sulphuric compound called allicin which aids in healing colds. Asafetida has been used for medicinal purposes for centuries – aiding in relieving digestive issues.

The ingredients for these home remedies are not only nature’s way of healing, but they are some of the brilliant gems of my pantry. Inspired by my recent visit to India, and all of the amazing spices and flavors, I wanted to share my recipe for Chai Masala. Known to cure sore throats and aid in the prevention of colds and fevers, this spice blend is extremely versatile! I use it when I make Chai, but also found another creative way to utilize the exotic nature of its flavors… My next post will talk more about that…

Every household in India serves Chai – ALL DAY LONG. When we first arrive at someone’s home, we are served Chai. Mid day, we are served Chai. Late afternoon, or tea time, we are served Chai. After dinner, we are served Chai. So, needless to say, I had my fill of Chai while visiting India. I like my spice blend to be on the spicier side, so I tweaked my recipe to accommodate my preference. Enjoy!

Photo taken from thehathicooks.blogspot.com

Spice blend for Masala Chai
Makes 1 cup

5 cinnamon sticks
15 whole cloves
¼ cup whole black peppercorns
3 tablespoons green cardamom seeds (pods removed)
freshly grated nutmeg (I use about 1/3 of a single nutmeg)
3-4 tablespoons ground ginger powder

Dry roast in a heavy fry pan over medium heat the cinnamon, cloves, black peppercorns, and cardamom seeds for about 5 to 7 minutes. Cool completely. Transfer roasted spices to a spice grinder (in batches if necessary) and grind to a fine powder. Stir in the nutmeg and ginger powder until well combined. Store in an air-tight container.

Masala Chai (Indian Spiced Tea with Milk)
Makes 1 cup

¾ cups water
¼ cup 2% milk
scant ¼ teaspoon spice blend for masala chai
scant 2 teaspoons loose leaf black tea (I use Assam)

Heat the milk and water in a pot over high heat. Just before it comes to a boil, add the masala. Just as the mixture boils, add the tea. Let the mixture simmer for 2 minutes, watching constantly to make sure that it doesn’t boil over. Take off heat and let it steep for another 1 to 2 minutes. Strain into a tea cup, and add sugar to taste.

Rise to the Occassion

You don’t need to justify an occasion to serve these “fancy shmancy” little puffed delights! This is one of my favorite “no nonsense make ahead” recipes that I go to any time I need a fun starter course for a meal. I usually plate the souffle aside a light salad – My favorite being a mache or mixed green salad with blood oranges (when in season.) I make a vinaigrette out of the fresh orange juice. The citrus pairs nicely with the tang and creaminess of the goat cheese, and I always make sure to have a Sancerre or other Loire Sauvignon Blanc on hand to pour alongside. Enjoy!

Straight out of the oven

Goat Cheese Souffles – makes 10 individual souffles

7 tablespoons butter (room temperature)
1 cup dry bread crumbs
1/4 cup finely grated parmesan cheese
1 1/4 cups whole milk
2 thyme sprigs
3 1/2 tablespoons flour
8 oz goat cheese
1 teaspoon salt
1/2 teaspoon black pepper
pinch of nutmeg
3 egg yolks, lightly beaten
7 egg whites (best if kept at room temperature for a bit – they will whip up much quicker this way)

you will also need: 10 ramekins (3/4 cup capacity)

Use 3 1/2 tablespoons of butter to coat 10 ramekins. Combine the breadcrumbs and parmesan cheese. Sprinkle the breadcrumb mixture and dust each ramekin, shaking out the excess. Preheat the oven to 350 degrees F.

Bring the milk and thyme sprigs to a low simmer in a small saucepan over medium high heat. Once simmering, take off heat, and let thyme infuse into the milk for 5 minutes. Melt the remaining butter in a saucepan over medium heat. Add flour, and whisk until combined. Cook over medium heat for 2 minutes. Add the thyme infused milk (not the sprigs – discard those) slowly in a steady stream, and whisk constantly. Slightly increase the heat. Whisk the mixture and bring to a simmer, about 5 minutes. Mixture should be thickening up. Add 4 ounces goat cheese and take off the heat. Whisk mixture until melted and smooth. Add salt, pepper, and nutmeg. Gradually add the egg yolks, whisking until combined. Set aside to cool for a few minutes.

Beat egg whites in a large bowl until stiff (not dry.) I mix in about 1/3 of the whites into the warm souffle base about now. Then I fold in the rest of the whites and the remaining goat cheese. Divide the “batter” into each prepped ramekin, and place it in a large metal baking pan with 2 inch sides. I use my turkey roasting pan for this. Pour just enough hot water into the pan (being careful not to pour any water on top of the souffles!) to come up about 1/2 way up the sides of the ramekins. Bake for 20 minutes. Serve immediately (in the ramekins all puffed and gorgeous) or do what I do when I entertain… I un-mold each souffle and place in a buttered glass baking dish. I keep these refrigerated until I am ready to serve. I then reheat them at 350 degrees F for 10 minutes. They puff back up slightly and are just as delicious!

Thank you

As Thanksgiving is quickly approaching this month, I reflect on some of the people in my life that I am truly thankful for. I am lucky. There are a lot of people in my life that inspire, encourage, and support me to be myself and follow my passion. These individuals are the reason that I have the confidence and perseverance to tackle some of the most challenging situations.

Last week, I was surprised by some of my favorite people at 55 Main in Flemington, NJ. A bunch of family and friends decided to put together a little evening in my honor – to congratulate me on my certification. Surprised, honored, flattered, touched… I can’t even find the words to express how I felt when I walked through the restaurant and saw those familiar faces clapping and “woot wooting” for me.

The menu was thoughtful, and the wine pairings made the execution even more spot on. Joe helped some of the crowd with some wine pairings (Thx JB) … so here was the menu/pairings!

Sashimi of American Red Snapper with warm sesame oil/ wakame cucumber salad/ ponzu aioli
Paired with 2008 Domaine Pinson Freres Chablis Les Clos and Parigot Rose Brut

Lobster Pot Pie with puff pastry, shellfish cream, autumn vegetables, yukon gold potatoes
Paired with 2009 Domaine Thibert Pouilly Fuisse in Magnum

Crisp Falafel Fritter with hummus, cucumber mint salsa, pita, greens
Paired with Kim Crawford SB and a lovely Greek white wine that I can’t remember the name of – forgive or please fill in the blank!

Pan Roasted Duck breast with sliced foie gras, sweet potato hash, and dried fig demi-glace
2006 Argyle Pinot Noir

Filet Mignon au Poivre with mushroom peppercorn pan sauce and glazed carrots
1999 Mas Estela Vinya Selva de mar Emporda

Pumpkin Spice Cake with apple fritter, caramel sauce, vanilla ice cream
COFFEE!

What a fabulous evening…. Thank you (in no particular order) Shef, Umang, Jigna, Piyush, Sejal, Rick, Priti, Chirag, Meera, Karteek!!!! LOVE!

What a Line-up!

Inspired to host an early autumn meal for some co-worker friends, I put the following menu together for a group of 9 wine loving foodies…

Starters: Caramelized onion, prosciutto, and fig flatbreads, butternut squash shooters, assorted cheeses.

1st: Cauliflower Soup with Seared Scallop, Lemon oil, Caviar

2nd: Duck Confit Ravioli, Veal Demi, Gremolata

3rd: Roasted Squab with fresh Porcini

Dessert: Thanks to Flora, a dense and delicious chocolate cake!

This is what happens when you combine above with the cast and crew of 56 Degree Wine (and friends of 56!) Here were the wines…

NV Billecart Brut Reserve
2008 Domaine Huet Clos du Bourg Sec
2004 Fevre Chablis GC Vaudesir
2006 Bzikot PM Folatieres
2002 Roty Marsannay
2004 Arlaud Clos de la Roche GC
2007 Emidio Pepe Montepulciano d Abruzzo
1990 Ch Montrose
1990 JJ Prum Auslese

THANK YOU for the incredible wines!!!

My Birthday Dinner

Manish treated me to the BEST birthday dinner that I have experienced in my 39 years. He didn’t need to ask where I wanted to go, he just made the reservations and made it happen on a quiet, Sunday evening. We brought our bottle of 1997 Salon blanc de blancs to elements in Princeton, and relied on Justin for the rest of our pairings. It felt like Chef Mike and his team catered the meal to please us specifically, as all of the ingredients that they used in the evening’s chef’s tasting were among our favorites.

Enjoying the Hot Mama (Manish's Maple Loch in front)

I started off with a drink called the “Hot Mama” and Manish enjoyed his Maple Loch. The hot mama was one of Mattias’ concoctions that he created for Mother’s Day. He took fresh ripe strawberries when they were in season, and put them through a steam evaporator, extracting as much flavor as he could. He took this “strawberry consomme” and reserved it to use throughout the summer. He added the juice of thai chili, some sugar, some rum, some simple syrup and some lime juice to the strawberry essence and then topped it off with a little sparkling wine. Delicious. Can you imagine if this much work went into my cocktail, what dinner was going to be like!? (Photos below can be clicked on to see larger images. They are condensed in this post for spacial reasons.)

Our amuses included a melon soup with fried jalapeno; a tuna tartare with cucumber and shiso, and a fabulous caesar salad custard that was brought out to us in a hollowed out egg shell. The custard was on the bottom of the shell (we had to scoop it out) and an incredibly aromatic and flavorful herb (salad) broth was delicately poured on top.

The composed salad showcased heirloom tomatoes, scallops, mangalitsa pork, and assorted melons and was accompanied by a basil vinaigrette, olive oil powder, and elderflower. So refreshing and balanced.

The next three courses highlighted products of the sea, always a showstopper here at elements… Kindai tuna with shaved radishes, green tomato puree, locally foraged mushrooms, turmeric cake, and honey. Exotic and rich flavors blended to perfection. Swordfish was accompanied by a carrot puree, a pistachio puree, some spelt, and roasted bell peppers. A pan seared sea bass was bathed in a coconut curry with boudin blanc puree and apples – divine!! We were offered a “snack” of a japanese omelet with slightly seared tuna on top. The omelet was more of a thin crepe style and rolled up… very cool!

The next three courses were the the heartier focus of the evening. The foie gras course was presented to us with pieces of brined foie, seared foie, foie sponge cake, black olive powder, and shiso. What an incredible marriage of flavors – I never thought brine and foie would work so well together! Next was a perfectly cooked portion of mangalitsa pork, shiso, and charred bell peppers. Our last savory course was the wagyu shabu shabu with locally foraged mushrooms. Delicious – sort of an individual “hot pot” cook your own meat sort of thing. We also were served a “snack” during these savory offerings. A small piece of cod with sauteed local mushrooms and creme fraiche.

“The Snacks”

Snack - Japanese Omelet with Tuna
Snack - Cod with Local Mushrooms and Creme Fraiche

The sweet endings to the meal were a tasting menu all on its own! First we were presented with a palate cleanser style course… Wild plum soup, chili sorbet, melons, and cream. The seasonal produce at its height of freshness was shining through – absolutely stunning.

Next was the epoisse custard with sweet onion and nectarine ice cream. Justin had just paired this with Dogfish Head Punkin Ale a few days earlier for a beer dinner. The flavors were divine and the perfect blend of savory and sweet. If I were to choose a favorite dessert, this would be it!

However, the most attractive plate on the menu was this next one… Chocolate mousse encased in a chocolate shell, vanilla ice cream, berry sorbet, and a heartfelt message.

Thank you, Manish… and thanks to elements for a most memorable birthday meal.

Farmers Market Finds

Rainbow Carrots

Every year on the Saturday before Labor Day, Manish and I take the girls and meet up with Jigna, Piyush, and our nephews in Hoboken or NYC. We then proceed on our annual pilgrimage to the green market at Union Square, then Eataly (for the past two years at least,) followed by a picnic at a family friendly park. The kids enjoy choosing their own foods from the market (and cheeses and breads from Eataly.) And we enjoy exploring and learning about the unique and colorful crops that some of these farmers bring to the table. This year, Manish and I stocked up on many of the farmers market finds and tested them out in our kitchen… and here are some of the culinary results!

Pea Shoots - we used them for everything from salads to stir fries!

Heirloom cherry tomatoes were chosen very carefully. We tasted as we shopped, and these were the sweetest! We used some basil and fresh mozzarella to create  a very simple heirloom salad. September on a plate 🙂

Squash Blossoms…. I tried to re-create a dish that I experienced earlier this summer. Squash blossoms stuffed with fresh ricotta, lightly breaded, pan fried, and drizzled with an anchovy butter sauce…

One of the farms literally had someone sauteeing shisito peppers – fresh – with garlic – and we sampled. Need I say more? We brought some home, and we devoured. Beware though… one out of every 10 is SPICY hot! Delicious, nonetheless!

We didn’t bring these home though…. the hottest pepper in the world. The Bhut Jolokia. From India – translated to “Ghost Pepper.” We had to take pictures though – gorgeous huh?

“Kheema” and Chenin Blanc

I don’t know if it was the fresh picked jersey tomatoes, the incredibly aromatic home-grown herbs, or the cook’s loyalty to the recipe that made this meal a bit more multi-dimensional than usual…. but this was the best “Kheema” I’ve had in a long time, and the perfect pairing to go alongside. Kheema is something that my kids call “Indian Sloppy Joes” or “Indian style Chili.” It’s usually some sort of finely chopped or ground meat cooked with a bunch of aromatic spices and vegetables, served usually with naan. I had to blog about my meal, because last week, Manish made the most INCREDIBLE Kheema I’ve ever tasted.

Yes, that’s right… I said Manish. He actually taught me how to cook years ago, but claims that he “forgot” ever since I’ve honed my skills. Well, he was the one that was cooking this time. And, instead of what I call the “Indian mom technique” of estimating the ingredients and never jotting them down so as to remember how to make it the exact same way over and over again (the way my moms cook and the way that I often cook,) he followed a recipe to the TEE. The resulting dish had depth, such flavor, and such vibrancy. I can credit the seasonal produce to a certain degree, but let’s face it… Manish deserves a lot of the credit! His finesse and loyalty to adhere to the recipe was much appreciated 🙂 My lesson learned: some things are better left un-touched (ie don’t mess with a good recipe!) Here it is!

Kheema Matar (Chopped Meat and Peas) from the late Ismail Merchant’s Passionate Meals

3 tablespoons vegetable oil
1 large onion, quartered and sliced
4 garlic cloves, peeled and chopped fine
1 tablespoon fresh ginger, peeled and grated
2 teaspoons garam masala
1 1/2 teaspoons salt
1/2 teaspoon ground cayenne pepper
1/4 teaspoon turmeric
1 cinnamon stick
2 cardamom pods, slightly crushed
1 1/2 lbs meat (I have used ground chicken or ground turkey OR I have chopped the meat very fine – you can alternatively use beef or lamb but the cooking times will increase slightly so as to cook the meat through thoroughly)
2 tablespoons plain yogurt
3 medium tomatoes, finely chopped
1 cup green peas (preferably fresh but if frozen, thawed)
handful of fresh cilantro leaves for garnish

Heat the oil in a saute’ pan and cook the onion until golden brown. Add the garlic, ginger, garam masala, salt, cayenne, turmeric, cinnamon stick, and cardamom pods. Cook all the spices with the onions for about 5 minutes over a low flame. Add the meat, stirring occasionally until it starts to brown. Add the yogurt and cook for another 10 minutes.  Now add the tomatoes and peas. Cover the saute’ pan  and simmer for another 7-15 minutes. That is a large span, but the lower end is for chicken, higher end for lamb/beef. Serve garnished with coriander and with naan.

This is where the wine is made

I had the 2010 Les Grands Caves Saint Roch Vouvray with this meal. Such a perfect pairing! Vibrant stone fruits and amazing minerality keep this wine perfectly balanced. A touch of ripeness paired perfectly with the heat of the Kheema. As you may have noticed, I am a self proclaimed Chenin Blanc fanatic…. so this is a keeper for me – and such a steal at $16.50 a bottle when it’s available at 56 Degree Wine!

A Juicy Jolt for July

It’s July. It’s hot. There’s nothing I enjoy more this time of year than entertaining on our deck (or being a guest at an outdoor soiree,) sipping something clean and crisp, and grilling (and eating) some sort of funky creation that was inspired by a local and fresh ingredient.

This month’s perfect pairing was inspired by our latest food battle. I found myself re-creating this particular dish a few times after the cook off. I have tried several different wines with this, so I will list all three as “perfect pairings.” None of them are pink nor are they crisp…. but they are juicy and perfect with the dish. Enjoy!

Grilled Flatbreads with Raspberry Guajillo Sauce, Smoked Duck, and Ricotta Salata

For the Sauce
2 cups boiling water
3 oz dried guajillo chilies – stemmed and seeded
2 garlic cloves, chopped
2 teaspoons olive oil
2 cups fresh raspberries

3 Naan flatbreads (click here for recipe or you can purchase ready made)
olive oil
1 smoked duck breast, sliced (click here for recipe or you can purchase ready made at gourmet specialty stores or D’Artagnan)
1 small red onion, thinly sliced
1/3 cup cilantro leaves
3 to 4 oz shaved ricotta salata

For the sauce: Place dried chilies in boiling water. Let sit for 30 minutes, until chilies are softened. Reserving the soaking water, remove the softened chilies and place them in a blender with the garlic, and blend with a few tablespoons of the soaking water so as to form a paste. Place two teaspoons of olive oil in a medium saucepan, and bring to a medium high heat. Add the chili paste, and saute until fragrant, about 1 to 2 minutes. Add the raspberries and stir to combine. Add all of the soaking liquid and bring to a boil. Simmer the mixture on low for about 5 to 7 minutes. Transfer the berry sauce mixture to a blender, and blend until combined. Strain the mixture into a clean saucepan, pressing on and then discarding the solids. Simmer the mixture until slightly thickened, and is just about 1 cup. Season with salt and set aside.

Prep your grill to moderately high heat (charcoal or gas.) Brush your Naans with olive oil, and then top with about 1/4 cup of sauce on each bread. Top with the thin slices of smoked duck breast, then the thinly sliced onion, then the cilantro leaves, and then the shavings of ricotta salata. Grill until the cheese is slightly browned, and the flatbreads are completely heated through, about 5 minutes. Cut into squares and serve, passing more of the sauce if desired.

The three wines that I have tried with this and in my opinion, were very successful due to the consistent berry theme throughout are:

2006 Coume del mas Coullieure Schiste – Berries, smoke, and undertones of spice and leather make this wine a perfect match to the flatbread

2009 Domaine Georges Vernay Cotes du Rhone Sainte Agathe – Again, the smoke and the berries played the main role of this pairing, with some lovey black pepper at the end

NV Domaine Parigot Bourgogne Mousseaux Rouge Brut – A sparkling but structured Pinot Noir that can stand up to all sorts of game and many meats

Home-made Naan

Great accompaniment for any Indian meal, or for my flatbread recipe!

Ingredients

2 cups all purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
Salt to taste
1/2 cup lukewarm milk
1/2 cup whole milk yogurt
1/2 tsp sugar
Butter as required

Sift the flour, soda and baking powder together to ensure even mixing. Transfer to a mixing bowl and make a well in the center. Pour the milk, sugar, salt and yogurt in it and mix after a minute softly to make a dough. Set aside for 1-3 hours. Make fist sized balls of the dough and dust it with the flour. Roll gently in the shape of a naan and mist with water on one side of it. Stick this side to a well seasoned griddle or fry pan and cook covered for 1-2 minutes. Bubbles will start coming up on the naan. Flip the naan, and when brown spots start appearing on it and is cooked, remove from the pan and apply butter as desired to it.

Makes approximately 4 to 5 naan flatbreads

Smoking Duck Breast

Here are the steps we took to smoke a perfect magret duck breast….

What you’ll need:
1. 1 magret duck breast half
2. charcoal grill
3. hardwood charcoal
4. wood chips (we used mesquite)

What you need to do:
1. Score the duck breast skin in a criss cross pattern; season with salt and pepper
2. Soak wood chips (we used mesquite) in water for at least 30 minutes
3. Light the charcoal, and make sure it’s “white hot” (we did this in a charcoal chimney)
4. Place coals on one side of the grill, leaving the other side “empty.”
5. Take enough soaked wood chips to cover the coals and place on top of them.
6. Place duck breast, skin side down, on the hot side of the grill (coal side) for 3 minutes
7. Flip the breast, and place on the indirect heat side of the grill, and continue to smoke for 20 minutes, covered.

Result:
Smoked duck breast…. slice and enjoy!