Showing posts with label balsamic. Show all posts
Showing posts with label balsamic. Show all posts

Wednesday, August 29, 2012

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

Tuesday, June 5, 2012

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!