Egg Salad Open Sandwiches

Today is Good Friday.

Yes, I am well aware of the goodness of all Fridays, but today really is ‘The Good Friday’, just before Easter Sunday. Last year, On Easter Sunday, we were at the Vatican; that is really one of the rare moments in my life. Ahh- I miss the travels already. With so much activity buzzing around Easter, all the Easter egg preparations, the egg hunt and other activities globally, I have been feeling morally inclined to contribute my bit to the festivities. Having studied in a Christian school throughout, I feel quite connected and aware of the rituals, and rather enjoy them actually. On the contrary, I quite miss the real Christmas buzz- beyond the party season that runs through Delhi. I looked around a bit for some egg colouring, in order to try some devilled easter eggs, but my hunt started late.

                Having had limited options at hand, I decided to wake up early (rather just in good time!) on Friday morning and make some interesting eggy breakfast instead, in order to celebrate Easter. I am not much of an egg person, and from what I have understood, neither is Ak. Although it is quite ironic, that the first thing that I ever cooked @261 for Ak, was of course, an egg for Breakfast. For me, an egg is good for any other meal, except breakfast; Baked eggs, Scrambled (Indian, The traditional English style, Mexican…), etc. I am happy to have eggs for dinner. In the last year or so, with various minor health concerns, in order to be healthy and improve my food habits, I am going to allow Mr Egg to come into my life, more often. Coming back to the post, to celebrate Easter Style, I made Egg Salad Open Sandwiches. I had read this post by David Lebovitz a couple of months ago, and there was something so classic about this simple post- that it had been playing in my mind. I was travelling then, and didn’t get an opportunity, and it was only now, that I finally had eggs to play with, I decided to give this a shot. What I love about David’s cooking is the simplicity and perfect blend of flavours. Am an ardent fan, and the perfect-ness of this recipe, has only made it better from here on.

The Dense Chocolate Loaf Cake

This is what baking, what all of this book, is about: feeling good, wafting along in the warm, sweet smelling air, unwinding, no longer being entirely an office creature; and that’s exactly what I mean by ‘comfort cooking’. Nigella Lawson

It was as if the book was calling out to me. It was as if it was my life, or then again, maybe I am just one of the many millions who feel this way about baking. The waft of vanilla, the folding in of the batters, the layering of the cakes- nothing but True Bliss. 

CommuniCooking has resumed with some real cooking- or should I say comfort cooking.

This post is long due-it is the inaugural post of one of the 1 year gifts, in continuation to the earlier ones here;

This will probably be one of the most treasured gifts-ever and hopefully, will embark me on a journey towards being marginally domestic, if not the goddess herself. From the book, Nigella Lawson’s; “How to be a Domestic Goddess: Baking and the art of Comfort Cooking”, here comes this really special post, and with a bit of luck, a lot more culinary pleasure in the days to come.

                 Additionally, this post is special, as it is the 25^th Post on this blog. It may not seem special to many, but really to achieve this landmark on my very own blog- I am amazed at myself. Despite the numerous occasions, when I have thought I will not come back to the blog, and the many times, when in a tearing rush, I forget that I was supposed to photograph what I had just cooked- this blog has reached 25 posts. And that is reason enough to celebrate. Further, with over 3200 views, I am a happy child. I guess, there are people who are reading this- I may not have engaged with many- but statistics are proof of an audience for my lil’ blog.

                I have spent a lot of time contemplating, and wondering what should the first recipe from this book be? I have spent months thinking, going through it again and again- the fact is that I wanted the first recipe to be something - perfect for Ak. It’s a tough one. I realised, that I had actually spent weeks and months, just thinking- Why wasn’t I able to crack it?!First it was the weddings, then travel, then navratras- my excuses had to stop; I had almost started to feel guilty. My initial choice was kept aside (it involves some days of preparation- but it will be here soon!), and I decided to settle in for a classic- The Dense Chocolate Loaf Cake. According to Ak, Nothing beats a Brown, unadulterated chocolate cake. The chocolate chapter in Nigella’s book also begins with this cake- she thinks this cake is the essence of all that is desirable in chocolate.

The results were true to the words. This cake really is the essence of a chocolate cake; simple, classic and a chocolate lover’s delight. I think it could be less sugary and more chocolaty though; however it is The perfect cake for any celebration :) With a little more practice- I may get it just right.

Communicooking on Holiday

Post my very long hiatus in the web world, I am back. Communicooking has been on holiday.

A great new year, big Punjabi weddings, extremely hectic, chaotic work schedules, travel plans organization and finally a long holiday- and now some post-holiday blues. Back- with some renewed and fresh perspective. Travelling always does that to me; it gives me so much free time to think- outside of my habitual life that I come back with new thoughts, new realizations, insight and ideas. Often, I wonder, that my mind would go bonkers if travelling was my 365 day occupation! So much to see, so much to absorb, and so much to aspire for- and the hangover usually results in so much to do! My New Year and NY resolutions should only begin with a long Holiday (Hint for Ak!)- I think holidays make me a better person.

No man needs a vacation so much as the person who has just had one. Elbert Hubbard 

One big resolution on this holiday is to not fall into the rut of my life; I will actually do all those things that I keep thinking I will do (it includes exercising, being more healthy, reading and writing- the music too shall definitely happen!). Communicooking will not stop- and will become more meaningful. Everything that I aspire for will actually happen. Keeping the above in mind- communicooking will also see more than just food. This post is hence, not about a recipe, but about nostalgia- vis-à-vis the last holiday. (A censored version though :))

• Snow and London; J I am definitely going there sometime soon.
• Architecture and Good Buildings; Despite my usual angst against architects, the awesomeness of great architecture is breathtaking.
• The Brilliance of Good Design and Detailing. From cutlery, to tableware, to the restaurant and the building of course- good design really makes a difference to the experience.
• The US really is the land of Good Food. Beyond the portion sizes of course, the availability of ingredients, the quality, the freshness- it’s a pity that our best stock usually gets exported internationally and we do not get to savour most of it. I thoroughly enjoyed the cooking, despite being on Holiday, because it is simply a delight, to have all the options available. Blueberries, water chestnuts, pecan nuts, beef pastrami, the many, many varieties, of deli food- desserts, breads, hummus, cheeses, leaves and herbs, are just a few to be named. Salads, Blueberry Muffins, Mixed berry tarts, pasta, and Thai food were just some of the recipes I tested. Unfortunately, there are no photographs- the food finished even before I thought of documenting it! By the time we left Dallas, a part of me wanted to pack the berries, and bring back for another round of baking.
• Seafood ain’t that bad- I have been off seafood for a few years now, mainly due to bad case of food poisoning on vacation, but this time, from Day 1, when the SIL had made some shrimp curry (was wonderful- I must add!), I encouraged myself to give Mr Seafood one more try to be a part of my life. Yes, we will take our own time, and would like to take it slow, but someday we could be friends again. (Thanks to the Calamari date!)
• Some recommendations for Restaurants:

Ghengi’sGrill- A Cook your own grill/ mongolian Stir Fry. The concept is to create your own dish, casual dining and I personally thought it was a lot of fun, and good food!

Grimaldi’s Pizza- Originally NY, although we had ours in Dallas!

Five Guys- for the Best Beef Burgers- Ever (although I couldn’t eat for an entire day after that)

• Brussel Sprouts are wonderful. Anyone visiting NY must go to Alta (east village). It’s a Tapas place, slightly expensive, but the food is superb. The Brussel Sprouts were so good, that Ak convinced me to try the recipe- Was a super hit- and I am more convinced about their yumminess quotient, as the 12 year old couldn’t stop eating them, even post dinner! I saw her picking the remnants before she moved back to her room and I am sure I will be making this more often. Post coming soon!
• The NY Street Pretzels are worse than ever! So don’t be touristic, and pick one up from a bakery instead!
• Starbucks- Yes, I rediscovered my love for Starbucks on our trip, and AM SO Glad that they are coming to India.
• I also discovered that I cannot have enough of Tex- Mex!
• Nothing like a Hot Krispy Kreme, just off the counter! A must visit when the sign says “Hot now”! (I had always had them with fresh, but never- just cooked! Simply an experience- and a must do, if one ever crosses this lit sign) 

I am sure there are a 100 other things that I have forgotten. The trip was wonderful- great hospitality, and had a brilliant time with family/friends. Thank you to all those who made it happen! I am now suffering from extreme post-holiday blues. Will recover with some communicooking soon!

Waffles

Its freezing in Delhi and the wedding season has been chaotic. Despite me missing a few, I have been so caught up with the family stuff, that this post which has been long overdue is extremely late. Communicooking has been showered with some wonderful gifts, as a part of the anniversary- can now be found on www.communicooking.com! (more details on other related gifts later)

             A part of the ‘1 year gifts’ was the much appreciated Waffle-maker. Waffles for me- are more than just comfort food. Initially started off as a luxury during my college years and later when I was in London, over a period of time, I discovered the versatility of the waffle and the ease with which it adapts itself to a meal at any time of the day- breakfast, lunch, dinner or dessert. Waffles are almost staple food in Belgium, and I have fond memories of a Belgian friend bringing me authentic chocolate waffles. That used be luxury- in student days! Another favorite has been the Waffles with Belgian chocolate ice-cream and maple syrup @ Big chill- with warm memories attached. In due course of time, I discovered that it was so much simpler to just have a waffle-maker at home, in order to enjoy the waffle more frequently. The gift was hence; just perfect- and no words will describe the appropriateness.

           Waffles can be had as a savory snack or for dessert. The best part is that even after baking them, once can store and use them for days to come. I have often heard about freezing waffles, but have never tried freezing them personally. The best way to enjoy a waffle though, is to eat a warm waffle with cold ice-cream and maple syrup. Someone once said that “A waffle is like a pancake with a syrup trap”- nothing in this world would compare to a hot waffle with maple syrup.

Gajar ki Kheer/ Indian Rice Pudding with carrots

With all the international baking and cooking that has been happening on communicooking, I had begun to wonder if I wasn’t experimenting enough with our very own Indian cuisine. During my stay in London, this was not the case. Every few days, me and AM would inevitable crave for the dal-chawal (lentils and rice), and the rajma (kidney beans in Indian gravy) etc. Even when I was staying alone, although it seemed like a task to cook for only a single person, inevitably I would make Indian food for myself at least once a week. Since I talk so much about comfort food, I must mention that nothing can replace Indian food for its comfort levels. Most often, after a holiday and much eating out, all one needs is a simple meal of dal-chawal (lentils and rice) with roasted potatoes to bring one back home and easen the body out of the holiday junk. A conversation at my parents place the other day, made me also realize that while our eating habits are truly becoming global, there is a risk of us losing our traditional cuisine. Recipes of Indian Specialties like chutneys and pickles that are inherited through generations are slowly going to disappear, unless we decide to act immediately. I have very fond memories of my maternal grandmother, making Spicy pickles during vacations, and it would have been a pity if my mother hadn’t learnt the same. I cannot imagine a winter without the Sweet and Spicy Carrot pickle (Khatta Meetha Gaajar ka achaar) - post to follow soon! I have decided that 2012 for Communicooking has to bring with it- a lot of Indian cooking too. 

           Traditional kheer has its origins in India and is made with milk and rice. Owing to India’s multi-regional nature, different versions of kheer are available in various parts of the country; Payassam in south India (made with jiggery and coconut milk) and in Bengal (with vermicelli and jiggery). This I assume, and can safely say is the Punjabi version from North India, hit by severe winters. The specialty of this is that its charm is only in peak winters, when bright red carrots are available in the market. My first attempt at kheer was in London, at a pot luck meal from all countries. The trick with kheer is though, is to make it in a heavily bottomed pan, or else the milk burns (which is what had happened with me- and I had to disguise the burnt smell with a lot of green cardamom!). Another tip, is to use full cream milk and fresh spices- saffron and green cardamom/ nutmeg etc.), which add to the richness of the kheer.

            The BIL was coming for a day- and I had a full day of work. With not enough time to plan, I decided to make dessert. And this time I settled on Kheer (Indian Rice Pudding). I have very fond, winter memories of Gajar ki Kheer made at my parents’ home with carrots. It is just like the regular kheer, but with a dash of carrots, to add some color. Made only in winters, it is wonderful, especially when eaten, fresh and warm. Since it was an extremely cold day, and he had been travelling away from home for almost a month now, it seemed like – well- ‘comfort food’J! The recipe is simple, and can be achieved in less than an hour, and brings wonderful visual results. It seems exotic- but really isn’t and is just what it turned about to be- impressive!

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.

Strawberry Cream Cheese Tarts

The New Year has begun with a lot of cooking. The posts have been coming in often and my blog is going to have almost 2000 hits- and I have finally embarked on the photography, learning nuances along the way. Food has been crucial to the beginning of the year, and that too, far beyond the blog.

               To cut a long story short, along with faraway tips, I decided to make dessert for the BIL who was travelling to India. The icing on the cake was that he was not familiar with my cooking- and even this blog. And I just need an excuse to spend half a day, puttering about in the kitchen, thoroughly enjoying the experience. The start point was that he would like something with fruits, and Ak came to the rescue by suggesting mini-tartlets. Tarts are perfect for dessert, as everyone can pick up their own mini-helping and they look pretty and delightful. Also, i personally feel- as someone baking tarts, I would love to serve an assortment with varied fillings. For some reason- they seem healthier too, maybe because of their fruity nature. My quest for the right tart began as I hunted for a sure-shot recipe that would work. I looked at 2 of my favorite Bloggers-Tartelette...on the sweet side of life (I love Helen’s styling and Photography-and am usually oohing- and aahing, when I read her posts) and Passionate about Baking (My daily ritual- or at least as often as she posts- Deeba is one of the most inspiring women…I haven’t met her and have only written to her once- but I love what she has done with Food Blogging here in India and the idea of making everything as pure as possible. She is very inspiring and I really hope that someday I can, be half as good as her.) 

             The dish was decided, I was going to make tartlets with strawberries and cream. I decided to go back to the Ipad Baking App, which I totally swear by. I used the tart recipe here, removed the almonds from it, and added some cinnamon instead. Most often, tarts are made with fresh fruits, and the mixed berry tarts seen so often are almost impossible to make here- no wild berries or blackberries available easily and I didn’t want to go down the tinned variety route. For the filling, I experimented a bit and decided to use a combination of cream and cheese- next time I may just use cream cheese instead! I had the wonderful goat’s cheese with cinnamon and berries still lying in the fridge, and so I decided to use a bit of it and hence, added the cinnamon in the tart base to compliment the cheese. The results were astonishing. The goat’s cheese added a wonderful consistency and flavor to the filling, a glimpse of cranberries and the slightly cheesy sweetness with a hint of cinnamon was quite wintery. I always thought strawberries and cream was a winner; the discovery of the addition of cinnamon has been interesting. The audience thought it was quite professional, and during the delay in actually putting up the post, I have already made the tarts twice over. That I assume, would be success enough J

              Disclaimer; this is the first post- where the photography is entirely by yours truly, except for the one grand finale, which Ak shot to wrap it up. I am quite pleased with the results- for which I give credit to the wonderful new lens.

Pancakes with Bacon and Maple Syrup

01.01.2012.

Happy New Year.

A wonderful year gone by.

Looking forward to the one that has just come in. 

And hopefully, to a lot more communicating and cooking.

The glitch for today- we woke up to an extremely grey, almost wet, Sunday morning. Extremely British and I was instantly reminded of London. Oh- how I love that city, and how much I miss it. Not to say, I don’t love Delhi, but despite its greyness, for many reasons, London will always have a special place in my heart. The last night had been late, and by the time we were up, it was almost time for Lunch. Post the party, both Ak and me were in the mood for a quick, simple Brunch, and hence, what could be better, than Pancakes! (thanks to my ‘Brit’ nature as Ak calls it).

I know that Ak is not a Pancake person- He thinks they are flavourless, by themselves. I think it is more to do with the fact that, he doesn’t like the combination of sweet and savoury. Me, on the other hand, cannot get enough of them. Give me pancakes, give me waffles and some maple syrup- and life doesn’t get better for me. What irony! To top it all, pancakes are extremely versatile; breakfast or dinner, with eggs or ham or beans/vegetables or as a dessert. Essentially, they can always be combined with a number of accompaniments for a great meal.

Traditionally served for breakfast, pancakes have various versions- American, English, French (crepes), Greek and even an Indian one (cheela or malpua).  The American version is thicker (thanks to baking powder or another similar rising agent, with thick batter), whereas the English version is thinner, with a runny batter. If anyone is in London, they must try the best Crepes available, at the Hampstead Heath Market (and do try both the savoury and sweet ones!), and then take a walk along the heath, to burn the calories off. Absolute bliss.

            Since pancakes by themselves, would do not delight Ak enough, I decided to add a bribe; it was the first meal of the year, and It had to be delightful for everyone. I remembered one of Nigella’s posts here .Although she skips the bacon with the kids, we could definitely afford the ‘luxury of bacon’ on the first day of the year! Yes, we are that healthy, that bacon is deemed to be a luxury. IF it were up to me though, I would happily increase the consumption of bacon a bit more @261- and who knows, surreptitiously, I even may- heeeeehahaa (that’s the devil in me). Coming back to the meal, I used my tried and tested recipe for pancakes- they are more of the American type and I like them for their fluffiness. The batter is quick to make, and if wrapped in cling film, lasts for up to a week. In fact, it is so simple, that even the rookie cannot go wrong!

p.s. Must try these with some chocolate chips and syrup.