Tag Archives: side

Mini Tomato-Basil Bread Puddings

9 Sep

Mini Tomato Basil Bread PuddingBread puddings are the epitome of warm, homey comfort food. We always remember all the delicious dessert bread puddings and often overlook that savory bread puddings are celebrated soul friendly brunch entrées or a dinner side dishes.

A few years ago I came across a remarkable Tomato-Basil Bread Pudding recipe created by Giada de Laurentiis. Over the years I have created several brunch versions of this and have enjoyed all of them. It’s a versatile recipe that can take on the addition of any favorite omelet ingredient – ham, mushrooms, green peppers etc. This version doesn’t deviate too far from the original recipe. I add in some Fontina cheese for extra creaminess and some hot sauce for an underlying kick. Creating individual portions in cupcake tins gives a little vigor to comfort classic. Individual Tomato Basil Bread Pudding

These mini tomato-basil bread puddings symbolize comfort food at its best – rustic, humble, inexpensive and heartwarming!  Continue reading

Chinese Dry-Cooked Haricots Verts

23 Apr

Dry-cooked Haricot Verts

Green Beans never really excited me. I never craved them and yet I ate them ungrudgingly when they were cooked.  That was until I met Haricots Verts – French green beans. These stringless green beans are longer and thinner than most American and Indian green bean varieties. They also have a more complex flavor and are tenderer than the other green beans I have encountered. These beauties had me yearning for them right after I tried them!

One of my favorite preparations of Haricots Verts is at Mumbai’s acclaimed Chinese restaurant – Golden Dragon. Golden Dragon specializes in both traditional Sichuan and Indian-Chinese dishes. I recently stumbled upon Golden Dragon’s Dry-Cooked Haricot Verts recipe in the “Vegetarian Fare at the Taj Cookbook” and am tremendously excited to share a slightly modified version on my blog.  Continue reading

Spinach & Pepper Jack Cheese Muffins

16 Apr

IMG_2632We live in a world filled with uncertainty and reoccurring horrific events that are so complicated to fathom. The news coverage of these recent tragic recent events – Boston and Baghdad bombings, fatal earthquake in Iran and the continuing Syrian Civil War send shivers down my spine.  The images depicting carnage of innocent citizens and widespread annihilation of their towns and cities reiterate the fragility of human lives and the world we live in. They are reminders that everyday is a gift and one must constantly cherish and love our family and friends.

The very ethos of this blog is to express your love and nurture by cooking for the special people in your life. Now more than ever, I must reiterate “Cook for someone you love”.  While we think and pray for all the families stricken by these ghastly events let’s also remember to articulate our love for the important people in our lives.  Continue reading

Crispy Chili Garlic Baby Corn

20 Dec

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My trips to Mumbai resemble a literal walk down a food memory lane. My nostalgia surges and I am on a rampant mission to eat at all the places I fondly remember eating at, in the late 80’s and 90’s. The Mumbai dining scene has evolved considerably in the last 5-10 years.  Celebrity chefs from all over have flocked here to gain a share of the growing middle and upper income groups wallets and palates. Yet, it is not the fine dining and eclectic cuisine that I crave to eat here. It’s the bold and tangy street fare, the ambiance and culinary marvels of the old Irani cafes, and the delectable seafood at the down-to-earth coastal restaurants that have me ALWAYS coming back for more.

One cuisine that’s unique to India and is a MUST EAT on each trip is “Indian Chinese” known as “Chinese food” in India.  Chinese food in India is essentially food that is an adaptation of Chinese seasonings and cooking techniques to Indian tastes. This cuisine is said to have been developed over a century ago by a small Chinese community that lived in Kolkata (formerly Calcutta). Indian Chinese is a bold cuisine that harmoniously unites Indian and Chinese spices to season vegetables, meats, noodles and rice. It’s a mainstream cuisine in India and can be found at every place from a hawkers cart for under $2 to a five-star restaurant for $50-100 a person.

One of my favorite Indian Chinese dish is Chili Garlic Potatoes. Earlier this week, I was at the Willingdon Club of Mumbai indulging in the garlicky and tangy flavor of Chili Garlic Potatoes when I decided to recreate the flavors  at home with baby corn. The recipe below is derived from a few modifications to Sailu’s Kitchen Chili Baby Corn. It’s a piquant appetizer, that’s sure to warm you up on a cold night.

Crispy Chili Garlic Baby Corn Recipe:
Recipe Adapted from Sailu’s Kitchen Chilli Baby Corn
Time: 35-40 minutes
Yield: Appetizer sized portion for 4 people

Ingredients:
Fried Baby Corn:
3 tablespoons of corn starch
½ teaspoon garlic paste
½ teaspoon ginger paste
¼ teaspoon red chili powder
½ teaspoon black pepper
½ – ¾ teaspoon salt (per taste)
3 cups baby corn cut into 1 inch pieces (washed and dried) (See note)
2-3 tablespoons of vegetable or canola oil for pan frying

Sauce:
1 tablespoon of vegetable or canola oil
¼ cup green onions (whites and greens), thinly sliced + extra for garnish
7-8 cloves of garlic, minced
2 bird’s eye chilies/That chili (Optional) (See note)
1 tablespoon chopped ginger
½ medium to large green pepper, diced
¼ cup tomato ketchup
2 ½ teaspoons light soy sauce
1 teaspoon vinegar
1 teaspoon Siracha sauce
1 teaspoon chili garlic paste or Schezwan sauce (See note)
¼ cup of water
1 tbsp corn starch dissolved in 2 tablespoons of water

Notes:

  • I used fresh baby corn. If you cannot find fresh baby corn, large grocery stores and Asian markets carry canned baby corn. Drain, wash and thoroughly dry the canned baby corn before you use it.
  • Bird’s eye chilies, Chili Garlic Paste and Schezwan sauce are available in Asian markets and some large grocery stores. Eliminate the bird’s eye chilies if you do not want to make this too spicy.

Method:
1) In a mixing bowl combine the cornstarch, ginger paste, garlic paste, chili powder, salt and pepper. Add 1 to 2 teaspoons of water and mix well. You want to have a thin batter that creates a thin coating on the baby corn.
2) In a large skillet heat 2-3 tablespoons of oil on medium-high heat. Coat each baby corn piece in the batter. Pan-fry the baby corn in batches until they are light brown. Set aside the fried baby corn on a plate lined with kitchen towel to absorb the excess oil.
3) In the same skillet heat the remaining 1 tablespoon of oil on medium heat. Now add the green onions, garlic, ginger and birds eye chilies and sauté for 3-4 minutes until the garlic is golden brown.
4) Add the green pepper and cook for 4-5 minutes until the green pepper is tender.
5) Add the tomato ketchup, soy sauce, vinegar, Siracha, and chili garlic paste and cook for 1-2 minutes.
6) Add ¼ cup of water and simmer for another 3-4 minutes. Add the corn starch and water mixture and cook for 2-3 minutes until the raw corn starch taste dissipates.  Taste the sauce and add more soy or chili sauce per your taste.
7) Add the fried baby corn and toss to ensure that all the pieces are well coated with the sauce. Cook for another 1-2 minutes before transferring the baby corn to a serving platter. Garnish with a few sliced green onions and serve hot as a snack or an appetizer.

Bacon, Apple and Onion Stuffing Muffins

5 Dec

Bacon, Apple and Onion sTUFFINMy last recipe post – Chili-Cheese Wontons was a simple and elegant Hors d’oeuvre for holiday entertaining or a cocktail party. Life would be way too simple if the only entertaining during the holidays were cocktail parties. Unfortunately, it’s just not that simple! There are sumptuous and comforting dinners to be served, brunches and lunches to be cooked, and finally guests who stay a few days and need to be fed around the clock.

This is when you need a crowd-pleasing recipe that can easily be doubled, tripled or quadrupled up to be served as an appetizer or a side dish at dinner or a brunch. That is exactly what I thought when I came across Rachael Ray’s Apple Onion and Stuffin’ Muffin’s recipe. Bread, apples, onions and celery are elements that can be consumed at all mealtimes. Combining them creates a luscious dish that can be savored at various meal occasions. Plus making muffins out of this stuffing nudges it from being just a dinner side to a brunch side or even a heavy appetizer. Holiday Muffins

I made various changes to the original recipe to personalize it. Specifically, I added bacon and introduced a tart apple to add multiple layers of flavor. The smoky and savory flavor profile of the bacon marries harmoniously with the tart granny smith apple as well as the sweet McIntosh apples. There is nothing to not love about these muffins – they are delectable and unique and best of all can be served at any time of the day!

Bacon, Apple and Onion Stuffing Muffins
Recipe adapted from Rachael Ray’s Apple and Onion Stuffin’ Muffins
Yields: 12 regular size muffins
Time: Active: 20 minutes; Inactive (Baking) 12-15 minutes

Ingredients
Butter favored cooking spray (Recommended: PAM)
2 tablespoons extra-virgin olive oil,
1 tablespoon butter, at room temperature
1/3 cup chopped bacon (I used center-cut thick bacon)
1 fresh bay leaf (use a dried one if you cannot find fresh bay leaves)
4 ribs celery and greens, from the heart, chopped
1 medium to large yellow onion, peeled and chopped
1 Granny Smith Apple, peeled, cored, quartered and chopped
1 ½ McIntosh apples, peeled, cored, quartered and chopped
2 tablespoons poultry seasoning
Salt and pepper to taste
1/4 cup chopped fresh parsley leaves
7 cups cubed stuffing mix (Recommended: Pepperidge Farm Herbed Stuffing – Cubed)
2 to 3 cups chicken stock, store-bought from the soup aisle

Note:

  • To make these vegetarian eliminate the bacon. Increase the butter by another 1.5 tablespoons. Substitute the chicken stock with vegetable broth/stock.

Method:
1) Pre-heat oven to 375 degrees F. Spray a regular muffin tin (12 muffins), liberally with butter-flavored cooking spray and set aside.
2) Preheat a large skillet (12 inch) over medium high heat. Add extra-virgin olive oil to skillet and 1 tablespoon of butter. When the butter melts, cook the bacon.
3) Add the bay leaf followed by celery, onions and then apples. Sprinkle the vegetables and apples with poultry seasoning, salt and pepper. Cook 5 to 6 minutes or until the vegetables and apples begin to soften.
4) Add the parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft but not wet. (This was about 2.5 cups of stock for me) Do not over-wet the mixture as this will make it harder for the muffins to stay together. Taste the mixture and adjust salt and pepper as needed.
5) Remove the bay leaf. Use an ice cream scoop to fill and mound up the stuffing in muffin tins.
6) Bake until set and crisp on top, about 12 to 15 minutes. Remove stuffing muffins from the muffin tray and serve hot or room temperature.

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