The Communicooking Salad- with love to Feta

One year.

I didn’t realize that my blog has turned one.

I missed a True Anniversary. That ought to have been celebrated.

My first post was on August 22 last year, when after a late night baking session, and many conversations about why I should have a blog, Ak decided to not wait for a yes from me, but instead go ahead and just do it. Yes, he thought of the name (of course, we discussed it), setup the blog, and even clicked the photographs, while I was baking. All I had to do was to write, and of course, cook. Those were the good old days! Sigh.

I have come a long way since then. Today, I cook, and then suddenly remember that I want to click as well. I rush to get my camera, and then realize it’s late.  I am a true believer in ‘process’ and then, I realize that I had to shoot before the last mixing step. Or had to capture a shot of the fancy ingredient before I decided to add it to the bowl. Or that I had to capture it without mixing it with another ingredient etc. And then there are times when I realize after the complete documentation of the process, that I have served the dish without documenting the ‘final product’. Yes, it has been a learning all the way, and yes, I am still discovering.

Since the inception of the blog, I have almost always, been sheepish about it. Including the times when someone at work told me of a moment when they discovered me/the blog on Google images- accidently, or each time, when someone much older/experienced appreciates my cooking skills, when I become a part of the Bloggers Table or the fact that I get called to judge a cooking competition at a school. I am still very shy- yes, and each time I wonder, Really? Me? So much so, that I only updated the 'Me' section very recently. 

But with any luck, I will learn.

Parenting, we all know is a tough job, and this blog baby was not planned. Hopefully, I will get better at it, and with all the late nights and the managing with work life balance, I hope to not disappoint you Communicooking in its growing up years. Thank you Ak- for being the Guinea pig to all my experiments, for always encouraging me, for withstanding all my anxiety about this blog and making me take that one extra step- forward. For making me do this.

A celebratory recipe is due.

This recipe was yet another test that Ak was subjected to- with my love for Feta, this is my version of a Twisted Greek Salad, inspired by one of Martha Stewarts' here. I am sure like all mothers, both of ours  would think of him as  a tormented child, being fed something that doesn’t quite suffice as a meal- He as usual was a sport, and his love for salads was hopefully not compromised. I served it with Special Seekh Kebabs and bread. Given the occasion, all that was missing was some wine J

Crostini with Caramelized Onion, Feta and Rocket

It’s amazing how versatile the onion is. Or rather I should specify- the Red Onion. Yes, the epitome of Stink-The wonderful red onion. I never knew the concept of Red Onion, until my stint in the UK a few years ago. In our part of the world, Onions were always red or green, aren’t they?

Yes, they make you cry, but what the heck- the flavor I have discovered over time, is surely worth it. The tangy flavor, which I sometimes remove (by soaking cut onion in water for about 10 minutes), is in essence quite wonderful, and for those who despise it, there is news- Onions are good cures for colds (Wikipedia) and are quite useful as flavoring agents.

Well, it was only once I started to cook Indian food often enough, I discovered the difference between the varieties of onion, except just red and green. I figured, how some traditional Indian dishes cannot just be made, using anything else except for red onions. The white onion simply isn’t flavorful enough for its usage in traditional Indian cooking. It was tough, (and expensive) to find good red onions in the heart of where I stayed, but soon enough we realized that food such as the traditional dal with tadka or baingan ka bharta just wouldn’t be the same without the beloved red onion. And therefore, we would stash bags of onions at our home and use them all the time, everywhere. Initially, when I started cooking, I would keep the red onion away from international cuisines, but as I started to experiment, I soon realized that I just needed to pair it well. This dish is my favorite form of the Red Onion – in a cuisine other than Indian. An interesting twist is the caramelization, which adds to the colour as well. I had always thought that caramelized onions are tough to do, but as I learnt from Martha Stewart, the trick really is to cook them slowly. The icing on the cake for this dish is its pairing with 2 of my other favorite ingredients- Feta and Rocket. Am not sure if it is unique, but what I do know is that the blend is absolutely harmonious- I usually drool at the thought of either of these 2 ingredients, and paired together, surely results in bliss. Try at your own risk.

p.s. RB, if you are reading this, for the love of Onions-  this post is for you.

p.p.s. Totally directed by a whim of mine, I’m glad my audience@ 261 enjoyed these as much as I did.

Cous Cous Salad with Mixed Peppers

It was only when started working on this post did I realize that I am in love with peppers; yes, the red, green and yellow variety. In the last less than a year of me writing this blog, and me cooking/documenting a lot, I have made a lot of dishes with peppers and repeatedly. I am surprised people around me haven’t killed me yet. But then again, maybe, it is the prettiness and varied nature of the peppers and for some, the healthy aspect that prevents us from getting bored. In fact, I also realized, that there are so many recipes that I haven’t even documented, but I guess they will find their way in soon.

Today’s post is Cous Cous with mixed peppers. I have always loved Cous Cous and now, it is a regular on our dinner menu. Couscous is a North African semolina dish that is traditionally served with a stew or accompanied with vegetables. Extremely simple to make and very, very versatile, Cous Cous is available in dried, instant form, and can be cooked and is ready to eat in under 5 minutes. Even though it resembles pasta, it is much and is among the healthiest grain-based products. It has a superior vitamin profile to pasta, and In terms of protein, couscous has 3.6 g for every 100 calories, equivalent to pasta, and well above the 2.6 g for every 100 calories of white rice. Furthermore, couscous contains a 1% fat-to-calorie ratio, compared to 3% for white rice, 5% for pasta etc. (Source: Wikipedia)

Now that I have justified the wonderful qualities of Cous Cous, how about an actual recipe? This is a great summer salad; can be had warm or cold, and variations can be adopted. I served it as an accompaniment to some bread and pasta with mushrooms in white sauce- however, I am sure its a much healthier meal, just by itself.

Cocktail Sausages

A wise woman puts a grain of sugar into everything she says to a man, and takes a grain of salt with everything he says to her.                                                                                                                                      Helen Rowland

The food world is a funny place to be; a little bit of sugar suddenly makes the world a much nicer place. 

A little maple syrup on waffles, Honey on pancakes, a simple chocolate cake, and even some honey in a cheesy dip, can ironically make the world seem not so bad after all. Comfort food, as I keep rambling about, becomes a lot more comfortable, with a dash of sugar in it. Especially if you are coming from the family where I come from, where every meal must end with something sweet to eat (including breakfast, lunch and dinner- and dinner sometimes followed by 2-3 courses of dessert), and married to a man, whose day is excelled by means of an additional piece of chocolate or a spoonful of ice-cream, for me- not having a sweet tooth IS IMPOSSIBLE. For some reason though, over a period of time, my craving for sugar has reduced, and with me getting only older with time- I assume it’s just good for me.

I come from a family, where sausages are actually considered unhealthy; pork sausages that is. Having pork sausages at home was a luxury. However I developed a taste, or rather a love for sausages during my stint in London, and since then it is a relationship that I am sure will last forever. I use more of the chicken variety now; makes no difference to my life- but I yes, psychologically, I just feel less guilty. The versatility of the sausage is brilliant- for breakfast, lunch or dinner, sausages accompanied with ANYthing including a slice of bread can lead to a satisfying meal.

I do adore food. If I have any vice it's eating. If I was told I could only eat one food for the rest of my life, I could put up with sausage and mash forever.                                                                                                 Colin Baker

The recipe that I am sharing today is one that has been pending forever; not because I didn’t have the time to post it, but simply because I never documented it. It is the perfect blend of two of my favourite ingredients. 

I had stumbled across this recipe on Nigella’s website (Original Recipe can be found here) soon after I got married. Ak calls this our ‘House Specialty’; the Cocktail Sausages and the recipe finds its way into our meals quite often. In fact, I never even though about posting it, since I made it so often. I have tested it out on multiple occasions, with a variety of guests; young and old, meat eaters and the no-red meat eaters, "I like chicken only" people and many others; and each time the recipe was a big success. Most often in fact, there is not even a single piece left. It goes well as an appetizer and I have often made it as an accompaniment to a main course as well.  The best part is that, it can be made well ahead of time; the longer the sausages are marinated for, the better the flavours are- sweet, sticky and savoury.Thank you Nigella for this wonderful, really easy recipe.

p.s Must Try this recipe with Chili Flavored Sausages- the addition of the spice takes the recipe to another world altogether!

Italiano Grilled Peppers

It’s the peak of summers. Hot and Dry. This weather drains me out completely. Work is at an all time peak- and I feel scattered. Almost feeling disorganized- Very unlike the 'ocd'ish me.

This post has been pending for a couple of weeks. In reality, in fact, it may have been due for a few months- the fact being that this recipe has been tried and tested, many a times over. It is one of my essential favorites and we make it quite often.  These are grilled peppers with Italian flavors, but I do make an oriental version as well, which I will post about another time. The recipe is such, that even people, who don’t like peppers, are tempted by its colourful, enticing aesthetic.

Bell Peppers or Sweet Peppers or simply peppers are one of the most versatile vegetables; they can be eaten raw, steamed, grilled, cooked, stuffed and even baked.  I love peppers in all forms, except the Indian style maybe, which is with potatoes- and that’s probably because I am not a big fan of potatoes. Peppers, especially the red ones, have extremely high nutritional value, especially Vitamin C; in fact, one large red bell pepper contains 209 mg of vitamin C, which is three times the 70 mg of an average orange (Source: Wikipedia). The difference between the three is however not much. Red peppers are merely completely ripened green peppers. These are the sweetest of the variety, and the green ones have a slightly bitter taste. Hence, a combination of the three is a good blend of flavours. This post was a part of a recent dinner for my cousins; where the focus was on assorted food, and since I was the only one cooking, I decided to make some simple, handy recipes. The ingredients here can be mixed and kept well ahead of time; it is grilled/sautéed for a couple of minutes just before serving.

A charming technique to dress up the dinner table!

Spaghetti with Bacon and wine + Italiano Grilled Vegetables

Ak called it “The Quickie Part 2”. I would just say- it was ‘The Use- everything- in- the- Fridge Quickie’.

So, Ak was away yet another time; and that has its advantages and disadvantages. The plus being- I spent the night at parents (Ak+My parents+His Mom: of course- I couldn’t stay alone! Yes people- I have never stayed alone!), and the minus being- the mixed bag of emotions, it brought along. I hate leaving my parents place- yes. I do. each and every time I walk out. Finally when I was back, I was trying to evaluate the pros and cons while feeling horrible - and I did not find a winner.

+@Tk Home: I get to eat stuff that My mom knows I love

-@261: I do consider it home- which means that I miss it.

+@261: I appreciate it much more. That bed is definitely now my bed

-@Tk Home: My room is not my room anymore + Living out of a bag is not fun

+@Tk Home: The unnecessary chit chat till late hours of the night

-@261: All the fresh veggies were not so fresh after my 2 days of being away!

+@261: Well- I get to indulge in more cooking to drown my sorrows for the day J

Simply unacceptable, but Alas, such is life. 

Life in fact, has been so hectic in the last few weeks that my fridge has been stocking up. I have been mostly on a baking spree, and suddenly realized that in the absence of no cooking for 2 days- we had enough things that needed to be cooked on an ASAP basis. So, Brother Ak came over to help me with technology, and got treated to my favorite ham sandwiches, while the other Ak was driving back to Delhi, to be in time for dinner.

I discovered that I had a lot of bacon and peppers (red, green and yellow- Yes, I like to keep my options open) to work with. One of my all-time favorite dishes has been the Penne with Bacon at one of Delhi’s first few Truly Italian restaurants- The Big Chill. Not only does the place hold a lot of special memories for anyone who has been in the age group of 18-26, during that time, but till date, it serves some wonderful food and scrumptious desserts. In due course of time, I have grown over my need to pay a visit there every week, and only occasionally go for dessert, but the food, is surely worth the frequent visit. The Penne with bacon is one of the lighter pasta dishes (most of the others are heavy on cheese and are baked) and has a slightly spicy touch to it. Since Ak is not a Spicy food person, I skipped the dried red chilies and did my own take on it with some left over red wine.  Further, I used spaghetti instead of Penne– simply for its appeal as comfort food. The results were suitably impressive- if I may say so myself, and the accompanying grilled peppers were a brilliant addition to the otherwise unadorned meal. The vegetables are just something that I have cooked up- from my understanding of Italian ingredients. Have been quite the winner, almost everytime I have cooked them. Feel free to improvise!

p.s Sadly, there are no process shots- I wasn’t planning to post this. But the results were so good, Ak convinced me to document it.

Puff Pastry Wraps- Celebrating Milestones

Communicooking has achieved a milestone. I got featured on Foodista.com as their Featured Blog of the Day on 20^th December. To be honest, I was quite elated! The Yaaaaaay was silent in my heart, because I really could not believe it! For many in the blogging world, this may not be such a big deal, but I am sure, a lot of the bloggers would identify with this moment that they too would have experienced at some point of time! Nevertheless, I was extremely excited, inspired and motivated, Thanks to Foodista!

And there was no better way to celebrate, except to do another post. In the current situation, where there are only 2 people eating, I am constantly worried with regards to excess food around the house- especially perishables like vegetables. In my weekend visits to my wonderland as Ak calls it (well, it’s the local grocery store- and I am like a little child, in a toy shop), Ak had suggested we pick Puff Pastry. I assume he was hoping for the Chocolat Twisties, but this week, being super chaotic at work- had not led to much of anything new worth writing about. I walked into my kitchen, and opened the fridge, and I could see so much stuff- and the puff pastry was going to expire soon! Usually, the basic fresh puff pastry pack is used in 2 batches, but since it was almost close to expiry date- I decided to have a puff pastry day!

Hummus and Taboulleh Salad

For vegetarians, Mediterranean food is truly a delight. In my travels across the world, especially around UK and Europe, Good vegetarian food is hard to find, especially if one doesn’t want potatoes. Although I am not a vegetarian, I don’t particularly enjoy seafood and on the contrary, am an extremely happy vegetarian. Very rarely do I complain about being served vegetarian food and quite often, I end up ordering a vegetarian dish for myself. It was during my stay in the UK that I discovered my obsession and love for ‘the mezze food world’ and oh! What a wonderful world it is! A lot of meals outside would end up in Edgware road (the famous place for all mezze food), and even when eating at home, the many varieties of hummus and tahini would always be found in the fridge. Time being a constraint then, cooking from scratch would be difficult. But since the time I have been back, Hummus at home is an easy go. Quite often, if I am eating out, and if there is a mezze platter on the starter menu, I usually cannot resist ordering it.

It had been playing on my mind for a while to try hummus @261, knowing that it would be a wonderful meal or an accompaniment, but since Ak is not a Chickpeas person, I was skeptical. However, since it was the 2 of us for dinner for a couple of months, I decided to go ahead and experiment with Ak’s taste buds. And I was willing to bribe him a bit with a tempting supplement. The menu for the night was Lebanese bread, Hummus, Taboulleh salad and Kebabs as the bribe for Ak. This meant that even if he didn’t like anything, he would at least enjoy the kebabs for the meal. Initially I had planned to make minced meat kebabs at home, but with work at its peak, I decided to go with some readymade shammi-kebabs from the local butcher; they are as fresh as ever and Ak actually loved them, along with the salad.