Archive | May, 2013

Affogato Crowned Orange Chocolate Chip Cupcakes

16 May

Affogato Crowned Orange Chocolate Chip Cupcakes

The journey of a thousand miles begins with one step.” Lao Tzu

POST NUMBER 50!!! My ongoing expedition of Feeding Your Appetite’ has been an extremely fulfilling one so far. This blog has given me the opportunity to continue to challenge myself inside and outside my tiny kitchen! It’s been a rollercoaster ride that’s included interesting innovations of classic recipes, amplified flavors and several kitchen disasters (yes there’s plenty of messy behind the scenes stuff!).  And yet it is still the beginning of my humble march into in the vast culinary world.

To commemorate the last 49 posts, the 50th one just had to be a truly decadent dessert – featuring my all time favorite sweet union of IMG_2672orange and dark chocolate! I have slightly tweaked Ina’s Garten’s stellar Mini Chocolate Chunk Cake to create my Orange Chocolate Chip Cupcakes and instead of topping them with a Ganache I top it with an “Affogato”.  A classic “Affogato” (Italian for “drowned”) is a scoop of vanilla ice cream or gelato topped with a shot of hot espresso. This crowning glory creates a dessert with a palate stimulating array of tastes, textures and temperatures.  The marriage of orange and chocolate is strengthened with the cold vanilla bean ice cream and aromatic, hot espresso.  Don’t take my word for it, you can be the judge.  So please celebrate your  journey with Feeding Your Appetite by testing this one for yourself.  Continue reading

Wild Mushroom & Goat Cheese Tartines

14 May

Wild mushroom and goat cheese tartines

I recently read an interesting perspective that Crostini’s are so 2012! What’s trending in the world of crusty bread based appetizers are Tartines. For me either of these are just different names for petite open faced sandwiches topped with anything you can dream off. And the possibilities really are endless! Mushroom Tartines

My mother has been making mushroom toasts – toasts topped with diced and cooked white button mushrooms with parsley for years. My Wild Mushroom and Goat Cheese Tartine recipe is a more refined (French Tartine worthy) and amplified version of her idea. And I call it a Tartine – because as a writer I need to stay current by embracing whatever is trending! Continue reading

Asparagus & Couscous Salad

7 May

Asparagus & Couscous Salad

About a month ago a few of us got together to picnic and enjoy the Cherry Blossoms in DC. When a bunch of foodies and girls who love cooking get together we end up with a surfeit of delectable treats that are often even figure friendly. The cherry blossoms were not even in full bloom but the spread at our picnic more than made up for Mother Nature’s shortcomings!

I was especially mesmerized by my friend Alisha’s Couscous Salad as she managed to breathe new life into a dull and often flat tasting dish with fresh and bright flavors. Her tricks included cooking the couscous in chicken broth instead of water and adding a distinct aroma and tang with generous amounts of fresh dill. Asparagus, Couscous Salad

Alisha’s Couscous Salad is the inspiration behind this recipe. I marry tastes and tips from her recipe with my love for adding asparagus to everything this time of the year. This salad comes together in minutes and highlights the season’s best ingredients in a light, healthy and extremely satisfying dish! Continue reading

Clams Masala Wraps

1 May

Clams Masala WrapsMy husband recently surprised me with Chef Maneet Chauhan’s first cookbook: Flavors of My World. In this book Chef Chauhan takes principal recipes from 25 different countries and gives them her own magic touch with spices and flavors she grew up with. It’s a magnificent collection of recipes that have been nurtured with big bold flavors. I intend to cook my way through this book to savor all these mouth-watering International dishes that have been married with the spices that I love.

If you grew up in India, you may appreciate why Flavors of My World’s – Masala Coke Cuba Libre recipe resonated with me and brought back so many memories of my childhood. A chilled Coke (or even Indian Thums-Up) mixed with some chaat masala was the perfect accompaniment to any spicy meal. Chef Chauhan makes a grown up version of this by adding in some rum. Occasionally, in my growing culinary quest I am guilty of momentarily forgetting simple tastes that I so adored as a little girl. The Masala Coke Cuba Libra brought me right back to those flavors.

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