tag:blogger.com,1999:blog-2969611253733021772012-02-03T09:50:07.586-08:00Food..thought for!Something you can make for fun while your coffee gets cold.Jhonny walkernoreply@blogger.comBlogger1811100tag:blogger.com,1999:blog-296961125373302177.post-62753270394935589692012-01-26T14:36:00.000-08:002012-01-26T14:36:51.491-08:00That darned fish was just darn good--Tilapia Papillote.
There is nothing good that comes of Tilapia. As a fish lover, I am convinced of this
Yet, even after you are fully convinced, there happens an event that, does not really alter your conviction, but pauses your thoughts just a a bit. Here is one such incidence and of which was born this recipe.
I was at my local grocery. And I saw Tilapia on sale. Whole Tilapias. Cleaned and ready to go. Jhonny walkernoreply@blogger.com1tag:blogger.com,1999:blog-296961125373302177.post-46477647091663611022012-01-19T11:56:00.000-08:002012-01-19T11:59:29.078-08:00Dill Salmon or Sword Fish with Curry Leaves-- a template for your imagination
The best ideas are those that inspire more ideas...
As in life as in food. Must have been a very wise person--this person, who worded the thought that often times occur to me. Especially when I am near food.
Today's post is about one such recipe. This one is by good friend (and fantastic cook, about whom I have spoken often on this forum)--Maria. She is from Hungary. And going by her ease inJhonny walkernoreply@blogger.com1tag:blogger.com,1999:blog-296961125373302177.post-91562689789784089522012-01-03T13:29:00.000-08:002012-01-03T13:30:09.449-08:00Pasta tossed with roasted eggplant garlic and peppers. An ode to simplicity
A modest beginning is always a safe way to start.
I was on a trip to India this last month. Well, in November of 2011. The occasion was my sister's wedding. I had casually suggested designing the menu when the wedding was still an year away. Of course, none takes you seriously, when you 'casually suggest designing a wedding menu'. An Indian wedding that too. Granted my sister's was on theJhonny walkernoreply@blogger.com2tag:blogger.com,1999:blog-296961125373302177.post-40544682108143979502012-01-02T11:12:00.000-08:002012-01-02T11:12:13.178-08:00A happy New Year and I welcome myself back..read on..
A New Post!!
Last year I got my PhD (in Earth Science) and I turned 30. In that order. I defended my PhD the day before I turned 30. And I wanted to turn 30 since I was twenty one and I also wanted to get my PhD before I turned 30.
If that does not explain why I was not around in blogdom, I don't know what cuts it :) But if you thought that I gave up on food and cooking there could be nothingJhonny walkernoreply@blogger.com2tag:blogger.com,1999:blog-296961125373302177.post-60155374921677545492011-09-28T10:32:00.000-07:002011-09-28T10:32:35.506-07:00The story of the Red Cabbage and the WaterCress
Talking of food made at home being cheaper, I agree with Mr. Bittman (I do encourage all of you to actually go and click that link, since it has a wealth of relevant information and also a lot of cool sites to visit).
Take a look at the above photograph. That costs less than 2$. And for a single diner, can last 2 days. For a family, definitely a day. Takes? less than 10 min (prep included). I amJhonny walkernoreply@blogger.com1tag:blogger.com,1999:blog-296961125373302177.post-37452969246758421252011-09-16T16:29:00.000-07:002011-09-16T22:39:08.245-07:00Japanese style baked Tofu with Saffron and chili flakes
'Tofu is not a food'
I was once told so by a dear blogger friend of mine. I of course disagreed. Today I thank my lucky stars that I did not agree with that. In fact, I like the fact that Tofu is like a blank canvas , but with a texture. You know, blank canvases have often inspired great art. All good art started off from one. And when it comes to food, I find no reason to disagree.
This very Jhonny walkernoreply@blogger.com4tag:blogger.com,1999:blog-296961125373302177.post-21714866888931770502011-09-11T11:04:00.000-07:002011-09-11T12:22:27.500-07:00Baked Whole Mackarel--- Greek-asian fusion
I know you may not like Mackerel. Or, do I know that? It seems to me that there are not many takers for this fish, which is full of flavor (a bit like blue fish, for all you east coasters), is meaty and oily, cheap and what's best? Very low in mercury and dirt cheap (3$ per fish--big ones)
What stops us from eating it? Unfamiliarity.Unfamiliarity does bad things to an excellent and flavorfulJhonny walkernoreply@blogger.com2tag:blogger.com,1999:blog-296961125373302177.post-65767927823561732752011-09-05T07:01:00.000-07:002011-09-05T07:38:19.826-07:00Simple and Simplistic. The Debate goes on over Ramen with Pimenton shrimp and veggies
When is it simple and when is it, simplistic?
I have drawn criticism for a few recipes (one example being this one) that are apparently simplistic. Asked to clarify, the offendant tells me that recipes (those she deems to be too simplistic) require a few ingredients, needs no expert to make but can please the crowds.
Huh?
Can there be any such delicious recipes that has too few ingredients andJhonny walkernoreply@blogger.com3tag:blogger.com,1999:blog-296961125373302177.post-77703255933177930452011-09-01T06:08:00.000-07:002011-09-01T06:08:55.969-07:00Hello World...
HelloWorld
hope, you have been blogging furiously. Some day (soon, I hope!), I will have the time to mule over lost contacts, and missed recipes--over a cup of tea. But for now, all I can say is glad to be back.
As I was writing, the words, 'HelloWorld' I happen to remember my first class in programming. That seems from a few light years back. But truly, was about ten years, maybe? Right afterJhonny walkernoreply@blogger.com2tag:blogger.com,1999:blog-296961125373302177.post-51397919919499002292011-07-23T11:22:00.000-07:002011-07-23T11:48:50.451-07:00A recipe for 'Break ups' that don't hurt.
Break ups are fun? Always, when they are salted and buttered and has a French touch.
I suppose the only the French know how to break up without, hurting. And here is a recipe for that :) This recipe for these buttered French styled break ups is inspired from Around my French Table (Dorie Greenspan). A must buy.
Ingredients:1 and 3/4th cup of all purpose flour2/3 rd cup of sugar9 tbsf unsaltedJhonny walkernoreply@blogger.com3tag:blogger.com,1999:blog-296961125373302177.post-70289396638865892532011-07-09T09:45:00.000-07:002011-07-09T09:45:20.473-07:00Less is more: Tomato braised Cornish (or not) hensSmall is good.
But what is better?
Wait, you don't have to answer that! There are a million answers and all of those will be just as good as the one I give :
Lesser the better. Recipes that go minimal are often the best.
But before we get into recipes that are more or less, a few words about cornish hensI have heard about cornish hens for quite some time now. Never really felt the need to give Jhonny walkernoreply@blogger.com4tag:blogger.com,1999:blog-296961125373302177.post-35042804521991039632011-06-29T19:18:00.000-07:002011-06-29T19:18:10.167-07:00Lamb Persilade
Seldom does one come across a technique that is so unique and straightforward, you are left to wonder, why do it any other way. And often times, the end products are deliciously rich and lean-- at the same time.
All you need are fresh ingredients and some patience.
Here is a lamb recipe, that is a great take on grilled lamb persilade ( A mixture of garlic, parsley and olive oil). The slow Jhonny walkernoreply@blogger.com3tag:blogger.com,1999:blog-296961125373302177.post-88424515279338909682011-06-26T08:53:00.000-07:002011-06-26T08:53:13.240-07:00Southwestern Potatoes
There is not a lot when we think about southwestern food. At least...not me.
That just shows how much there is still to learn. And with food..the learning is the fun thing. And a simple recipe by Mark Bittman was all it took to reveal this fantastic point of food..once again to me.Apparently Bittman got inspired by this recipe on a flight! There must be something about this one that makes avid Jhonny walkernoreply@blogger.com6tag:blogger.com,1999:blog-296961125373302177.post-64474881955745844532011-06-13T09:06:00.000-07:002011-06-13T09:06:14.602-07:00A bit of musings and a lot of ramblings. In a potA bit of food mood here. And a willingness to share.
1.' You cook because you want to cook, the kitchen is optional'. Can't agree more, Mr. Bittman
2. There is no better way to cook than looking at as many well written traditional cookbooks as possible. From as many places as possible. The pictures and the history and the story makes you want to create.
I currently have 6 hardbound ones on my Jhonny walkernoreply@blogger.com4tag:blogger.com,1999:blog-296961125373302177.post-43758620040923040052011-06-04T10:44:00.000-07:002011-06-04T12:14:35.632-07:00Tortillitas-- A savory pancake. To wander or wonder?When one thinks of Spain...is it Madrid..or Malaga that one thinks of?
I tend to think of a month of walking. You heard right. Walking through the back countries of Spain. Stopping only for the infinite variety of local food and the wine. Always the Wine, Olives, home made cheese bread. Taverns and music. Summer Sun and the occasional thunder storm.
Spain is the absolute best that the old worldJhonny walkernoreply@blogger.com4tag:blogger.com,1999:blog-296961125373302177.post-20089755221016824762011-05-23T07:42:00.000-07:002011-05-23T07:44:41.252-07:00Mustard-chili garlic flavored vegetable Gnocchi-- what is so Italian about it anyway?
You can't get creative, unless there are constraints.
All in favor..stay tuned to this post.
Now that I have been living alone for sometime (soon to be over as R is joining me in a day or so), my grocery list has a..how to say it...' longer shelf life'. That is good. And not so, as well. You see, if I buy something, then I must come up with recipes to use them (I am a compulsive cook. I cannot Jhonny walkernoreply@blogger.com3tag:blogger.com,1999:blog-296961125373302177.post-46722823800830774882011-05-18T14:21:00.000-07:002011-05-20T08:24:48.249-07:00A word about Pizza
As if... there was still even the remnants of a letter left to be said on this subject.
But even when the last of the very last words have been spoken--about anything, for that matter--- there still is the epilogue. So I, decide to write the epilogue for the age old ...Pizza.
No problems, I suppose?You will have some in a minute..I promise :)
I was born a pizza hater. Ever since I heard the Jhonny walkernoreply@blogger.com1tag:blogger.com,1999:blog-296961125373302177.post-79385879324402452942011-05-12T09:32:00.000-07:002011-05-13T13:29:12.499-07:00All about Mushrooms
You heard right! lately it has all been about the fungus that tastes so rustically.... good
I know a lot of people who trashes mushrooms. The pretexts? No flavor, strange texture, fishy smell...the list is as endless as is baffling. Anyways, I seem to love this one. For all the reasons it is un justifiably hated. It has a subtle rustic flavor, that gets enhanced when lightly sauteed with fresh Jhonny walkernoreply@blogger.com0tag:blogger.com,1999:blog-296961125373302177.post-43681066094297336472011-05-05T10:37:00.000-07:002011-05-05T10:37:05.646-07:00Right of the packages-- Sardines and mushroom with Gnocchi and Tomatoes
We all have those days. So you will know the feeling
Away from home. Tons of work. Stress building up. No time for major food adventured...Wait..no adventures with food? That can't be true! The best thing about food is that it is an adventure. A gourmet burger at a fancy restaurant or a bowl of Ramen. As the warm food finds its way to your table, the adventure begins... Only when you cook, Jhonny walkernoreply@blogger.com4tag:blogger.com,1999:blog-296961125373302177.post-62372210773342878252011-04-28T09:34:00.000-07:002011-04-28T09:34:32.167-07:00Party with a salsa chicken salad...a carribean one at that :)
As the heat turns on way before the beginning of the official summer of 2011 (we ain't complaining though!), time for some of the Caribbean stuff. Mango, fruits and citrus with some of the oomph of Basmati and some of the ouch of jalapeno roasted grilled chicken..
Mango-pineapple and pepper Chicken Rice salad: Recipe adapted from The NYtimes.
Ingredients:1 pound boneless, skinless chicken thighsJhonny walkernoreply@blogger.com1tag:blogger.com,1999:blog-296961125373302177.post-85915988174302415182011-04-05T13:31:00.000-07:002011-04-05T13:31:14.548-07:00An Indian and a cooking Hat.
Sometimes, very rare times of course, you just feel proud of what you have. Just plain proud.
I made this? I made...this? I made, this? I made thiss!
That is how it feels like :) A couple of days ago an Indian came to dinner. And this recipe is inspired by that dinner. It goes something like this...something like this ....
"The Indian came to dinner at my place. My place, for very odd reasons, Jhonny walkernoreply@blogger.com1tag:blogger.com,1999:blog-296961125373302177.post-82733314151458664002011-03-17T10:58:00.000-07:002011-03-17T10:58:24.891-07:00Braised chicken and vegetable: one-pot one-stop wonder
A friend currently pointed out that my weekly blog has turned into a biweekly, maybe kind of post place. Feels good to me missed and yet guilty to have not posted. But more importantly...
FEELS GREAT TO BE BLOGGING!
Thank you dear Subrashish (the obsessive blogger with a passion for interesting history of 'stuff') for reminding me of what I love to do.
Return of the prodigal daughter (I am not Jhonny walkernoreply@blogger.com4tag:blogger.com,1999:blog-296961125373302177.post-38875792902517352202011-02-28T11:25:00.000-08:002011-02-28T13:04:17.656-08:00Coconut chicken-- from the backwaters of Kerela. A largely unknown cusine from India
What is about white flakes that enthrall us?
To many white flakes suggests warm soups and log fires in cottages. To a few, I know it suggests holiday seasons and baking bonanza. To me, however it speaks of sand Vistas of flaky tropical sands stretching by blue lagoons and backwaters. Nope its not a dream. This vision comes to life in many a tropical islands. But one place such a vision makes itJhonny walkernoreply@blogger.com6tag:blogger.com,1999:blog-296961125373302177.post-91233393527024926672011-02-22T10:39:00.000-08:002011-02-22T10:39:34.221-08:00Chilli'ng
It is such a misnomer. One cannot chill with a Chili!
But its one food that you never go wrong with. And this version-- adapted from dear old Rach--allows you to be creative (read crazy) and cuts down on time, calories and regime. So much so that there is time to chill for a whole day once you got a plate full of this stuff on a Sunday brunch :)
Here is a recipe for chili that lets you chill Jhonny walkernoreply@blogger.com1tag:blogger.com,1999:blog-296961125373302177.post-39152575250038146482011-02-15T22:26:00.000-08:002011-02-15T22:26:04.638-08:00Garlic nut coated sphagetti and cumin treated salmon
They say tis the day of love.
To me there is no love that can be shared and enjoyed better than a wholesome dinner and a bit of cheap wine on the side.
Garlicky nut coated spaghetti and cumin treated salmon.
A piece of my love to each one of you :)
Garlic-Nut Spaghetti
Mix together the following in a food processor
4 cloves of garlic, 1/3rd cup of toasted pine/almond/walnut, salt, pepper andJhonny walkernoreply@blogger.com3tag:blogger.com,1999:blog-296961125373302177.post-70329990041444193662011-02-05T15:08:00.000-08:002011-02-06T08:08:09.892-08:00Fish stew-- beachy flavors from the mediterranean to Indian ocean
I am no Mario Batali or Mark Bitman who gets to take a culinary road trip down the Spanish back country with Gweneth Paltrow in tow.
I am like you. I order a book of that journey on Amazon. At the minimum price and track that package every day.
But...I have a sense of what that road trip may have involved.
A stop at tavern to smell the pimenton followed,by lazy afternoon spent at a Jhonny walkernoreply@blogger.com7tag:blogger.com,1999:blog-296961125373302177.post-36386596593201396182011-01-31T23:05:00.000-08:002011-01-31T23:05:20.648-08:00A new blog!
A new blog is in order.
Okay..friends and long time supporters of this blog need to feel bad. For this blog, food.thought for is now going to become a weekly blog-- a post every Sunday morning-- featuring the usual. Stories, recipes and musings.
But starting today February first (mark your calenders) I will write another blog. A daily food blog featuring veggie and fruity side dishes, Jhonny walkernoreply@blogger.com1tag:blogger.com,1999:blog-296961125373302177.post-25153514577877816622011-01-27T11:15:00.000-08:002011-01-27T11:16:04.094-08:00Task of creating tastes without the vice. Savory herb infused cakes
Seems like a long time back when I heard that life isn't about tasks, it is also about tastes.
But sometimes it seems that such tastes often come at a price that we end up paying in terms of calories, among other things that we wish we did not have to pay. When the king of a distant land said that life is about tastes, he probably did not have to think of the task of making food the way we doJhonny walkernoreply@blogger.com2tag:blogger.com,1999:blog-296961125373302177.post-71880089454057267372011-01-24T13:17:00.000-08:002011-01-24T13:17:28.937-08:00A dish for mondays-- fish in parsilade
It is monday..and there is no accounting for the rush and crush. Though I have yet to figure out what exactly it is about Monday, that hurries everyone and everything so. I have to say it must be something in the word itself. Quite frankly I like Mondays. I start to feel as if I have the whole week to complete everything. Things that I haven't completed in the last week, the week before that Jhonny walkernoreply@blogger.com2tag:blogger.com,1999:blog-296961125373302177.post-29364601609967887672011-01-17T20:05:00.000-08:002011-01-17T20:19:48.536-08:00A vacation that never ended ...a Pineapple upside down cake happened.
Quit your jobBuy a ticket Get a tanFall in love ...and Never return
On a July afternoon a painter was leaving town. All his life he wanted to make money selling his panting. After ten years of futile efforts he figured Miami was not interested in his art. He decided to leave town and on his way tout, he saw a big newly opened store window. With angry strokes, he wrote the above lines. AnotherJhonny walkernoreply@blogger.com2tag:blogger.com,1999:blog-296961125373302177.post-13753773942261121862011-01-04T11:31:00.000-08:002011-01-04T11:31:26.260-08:00Sur la table-- a salt plate that serves a million needs
A very happy 2011...I guess is in order? :) :)
I can't help..absolutely can't help but reflect on how quickly the years go by. And it wasn't thaaat long ago when new years seemed well paced. I remembered events and non events making the space between two consequitive years. Now..they seem on top of each other. Years whizz by and it is only on the first of each year do we see-- for real-- the Jhonny walkernoreply@blogger.com5tag:blogger.com,1999:blog-296961125373302177.post-47852077884647511762010-12-26T11:09:00.000-08:002010-12-26T11:09:42.977-08:00Holiday spirit-desserts that has a 'spice' to it. Tomato chutneyAll good things must come to an end and so must this Bengali holiday meal :) series.
But in Bengal...we make the end not just sweet...but spicy too. Aha! a dessert that has a bite to it. Makes the parting rather naughty and sweet :)
Ever wonder if you can make a chutney spicy?
The above is just that. Tomato chutney with some cayenne and allspice. My grandmother used to make this and told Jhonny walkernoreply@blogger.com3tag:blogger.com,1999:blog-296961125373302177.post-45840520896752260862010-12-25T13:16:00.000-08:002010-12-25T13:16:39.954-08:00Merry christmas!! with prawn mlaikari-- third course!
Merry Christams!!
And with that I bring to you the penultimate course in the Bengali holiday meal :) series
Prawn 'malaikari'. A personal favorite right from my grandmom's kitchen. A delicate entree of prawns stewed in a subtle blend of cardamom-bayleaf-clove-cinnamon spiced coconut milk. An eternal delicacy in any Bengali kitchen. To be served with some sort of a sweet raisin pilaf
Ingredients:Jhonny walkernoreply@blogger.com4tag:blogger.com,1999:blog-296961125373302177.post-65772587988877956562010-12-24T20:55:00.000-08:002010-12-25T12:59:11.347-08:00Holiday spirit---second course with Fish 'chops' and sweet lentil soup!
Continuing with celebrating the holiday spirit with Bengali holiday meal :)
The second course took some time to arrive. The affair is simple--- only deceptively so. But I guess you were having your fill of the first course to notice the little delay :)
A typical Bengali dinner would have to feature a form of lentil soup. The varieties are endless, each giving the other a fair share of Jhonny walkernoreply@blogger.com1tag:blogger.com,1999:blog-296961125373302177.post-78961806437788040532010-12-20T11:28:00.000-08:002010-12-20T11:28:11.812-08:00Holiday spirit---first course with shukto :)
Continuing with the holiday spirit theme
Its all about a way to celebrate holidays with gourmet Bengali holiday food The first course-- bitter vegetable stew called 'shukto'
Bengali food is all about sedate flavors. It teases the palate very slowly and seductively. Meaning that the build up to the main couses is a very important part of the tango. And it all starts with food that cleanses Jhonny walkernoreply@blogger.com5tag:blogger.com,1999:blog-296961125373302177.post-65769619549945048642010-12-10T10:47:00.000-08:002010-12-10T10:50:40.310-08:00Holiday spirit from across the ocean, of time and space :)
We are here..we are finally here. In the final and the best phase of food. The holiday season food marathon. I guess they mean it when they say, the best for the last.
And talking of marathons I love nothing more than a traditional Bengali food marathon. And somehow I feel its one of those marathons from which you can emerge feeling full and satiated..but not over weight :) But I may be biased. Jhonny walkernoreply@blogger.com2tag:blogger.com,1999:blog-296961125373302177.post-37509430899640309692010-12-02T10:50:00.000-08:002010-12-02T10:50:35.988-08:00Okra Chicken Casserole-- A clssic from the Ottoman Empire
'The Sun never sets in the British empire'
Or so went the adage....
When I was little my grandmother told me this. She came from a time when The Bristish were in their withdrawal stages from south east Asia and there fascinating stories she told me about that time. Amazing, I still remember. Anyways that's food for another post :)I guess the reason I brought it up was more to do with copyright Jhonny walkernoreply@blogger.com1tag:blogger.com,1999:blog-296961125373302177.post-63512034499758139412010-11-26T12:49:00.000-08:002010-11-26T12:49:05.723-08:00Relax with some Mahi Mahi baked with Tomato-spinach and a hint of anise :)
The smell of turkey is still heavy in the air. And the refrigerator is full of leftovers. And yet the tummy is craving light and simple. Here is a remedy for that. Fish baked with tomato and herbs...with a hint of fennel/anise. Fresh and new. And your pallatte is cleared. I tell ya...this one is a goodie. For those days after a holiday meal :)
Ingredients
1/2 lb of fish fillet. You can use MahiJhonny walkernoreply@blogger.com7tag:blogger.com,1999:blog-296961125373302177.post-39811597661386040382010-11-22T08:36:00.000-08:002010-11-22T08:36:51.898-08:00Squash curry with garam masalaA round of thanks is due. And here is a way of making it moist and yummy.
Tut tut..not the turkey. Not the turkey. Not the gravy. None of that.
Its a wild card entry this year. Its Squash or Pumpkin. As the harvesting season ends and the last of the seasons squashes hit the market stands, here is a good way of making use of the remnants of fall. After all we ain't gonna get it till almost a year Jhonny walkernoreply@blogger.com2tag:blogger.com,1999:blog-296961125373302177.post-15998271037554409572010-11-19T07:35:00.000-08:002010-11-19T07:35:11.749-08:00Corsican stew- hearty food for nippy days
Cambridge, Mass always feels good. Even in the thick of the winter, with river frozen all over, it still feels good. Why! the pubs are open and the chowder tastes great. But there is something about fall in Cambridge that makes me go weak in the knees.
Its only been a couple of days and I gotta tell you its been pretty warm compared to business-as usual. And as the gusty winds blow off the Jhonny walkernoreply@blogger.com4tag:blogger.com,1999:blog-296961125373302177.post-11875905539388878152010-11-16T12:40:00.000-08:002010-11-16T12:40:22.636-08:00Chicken Biriyani-- inflight food! Flying just got a little better!
Airport waiting sure sucks. Inflight food, even worse. A late afternoon flight across the country, absolute nightmare. And even bad? reaching a cold city at the dead of the night. Life does look bad.
But if you have packed lunch that is called chicken biriyani, then, it ain't so bad...right? :):)
Well..I am at the airport waiting to board the flight that will hopefully take me into Boston Jhonny walkernoreply@blogger.com9tag:blogger.com,1999:blog-296961125373302177.post-75529363856845745042010-11-12T20:22:00.000-08:002010-11-12T20:24:04.089-08:00'Sorry..I am really late'. Appologies with jar of goat cheese dipped in olive oil, herbs and garlic
Hello....
that kind of guilty hello you say after you come to dinner after a stroll that was supposed to last for no more than a few hours, but you got delayed? well...that onetime, when you went for a stroll and returned after an year. And your excuse? A small random something had caught your curiosity on a momemt when you felt uber curious and you went off to hunt that lead? Well of course Jhonny walkernoreply@blogger.com9tag:blogger.com,1999:blog-296961125373302177.post-7355305946052154262010-11-05T12:49:00.000-07:002010-11-05T19:40:44.633-07:00The grandmother said 'let there be light' and there was Deepawali. The festival of lights :)
Lights, camera and Action!
No..No ..No..I am not talking about any trip to a Hollywood studio. I am talking about my favorite festival of all times. It is the festival of lights! Well, lights feature in all festivals. What is a festival without light. Right? But a festival about lights?? That is my kind of festival.
It is Deepawali. The festival of lights..lights and only lights. And action Jhonny walkernoreply@blogger.com4tag:blogger.com,1999:blog-296961125373302177.post-33935256920480124232010-11-01T10:55:00.000-07:002010-11-02T10:45:48.292-07:00Sweet November! with a breakfast from France :)
Hello all...it is November and that translates to--- Autumn in my sphere and Spring on those of you on the other sphere. But whichever sphere you are in, November is the most wonderful month of the year! The ghosts of last year are starting to fade away (now that Halloween is over) and we are all getting ready to welcome the new! feasts, travel, friends, family, dinners and outings are around Jhonny walkernoreply@blogger.com8tag:blogger.com,1999:blog-296961125373302177.post-53296902889660693272010-10-29T11:16:00.000-07:002010-10-29T20:45:33.458-07:00Dare to be cute: Butter ball cookies for Halloween! Trick or treat?
Now, Halloween does not always have to be scary. It can be daring too. What do ya' think?
That's me pumpkin this year. And its bright on my patio. And dare you walk in...you may find yourself just in time for some cute butterball cookies that are just fresh out of theoven. But hurry up, becos I saw a goblin walkin' down the street and he was eye'n my patio, rather mischievously. And I hear he Jhonny walkernoreply@blogger.com6tag:blogger.com,1999:blog-296961125373302177.post-5260216237035766352010-10-26T11:45:00.000-07:002010-10-26T14:39:47.521-07:00The Call of the Wild in Harissa Chicken CasseroleI first had a taste of this red and wild spice rub, Harissa, in a french creperie at a farmer's market in southern California.
That is a long haul from Tunisia, with a stopover at several European ports, London and Paris being a couple of the big ones. No wonder Harissa, that I 'discovered' in a french creperie in southern California, is a far cry from the bottle of hot peppers dipped in oliveJhonny walkernoreply@blogger.com8tag:blogger.com,1999:blog-296961125373302177.post-91873195304861586652010-10-21T18:40:00.000-07:002010-10-21T19:15:04.061-07:00Potato Casserole from ancient trade capital of the world. Istanbul!
Did I ever say that my workplace was right by the ocean. And to think ,it is the biggest ocean of the world. The Pacific ocean
Every day I come to my lab/office. I get out of the shuttle. And the shuttle stop is right by ocean.Right there. And everyday I notice the tides. How big or small the waves are. Is it a low tide or a high tide. The surfers on the waves. The seaweeds on the beach. Now Jhonny walkernoreply@blogger.com14tag:blogger.com,1999:blog-296961125373302177.post-69424366083080397672010-10-13T10:32:00.000-07:002010-10-13T21:10:44.154-07:00Cherry-Rasin Pilaf-- Micro(a)way. Techonology rocks or what?
This post will look one out of 1970's. When microwave was an innovation :)
Well I guess I am appreciating microwave's 'true value' forty years later. What can I say?
Anyone who has been reading my blog for any length of time will know that I am notorious with rice. Simply notorious. One of the reasons there are so few recipes I write about rice. Till recently I could not make rice at all. RiceJhonny walkernoreply@blogger.com12tag:blogger.com,1999:blog-296961125373302177.post-44541744758059300742010-10-11T10:07:00.000-07:002010-10-11T10:19:29.700-07:00Rosemary-garlic- lemon chicken: Feel gorgeous in your skin :)
It does not feel great to be in workplace on a holiday. Oh well...one of the many 'perks 'of living in California is that you gotta be in your workplace on Columbus day. Hmm...
Also it does not feel good to have mad shuttle drivers ignoring speed breakers on a winding stretch of road. And it sure feels irritating to have trucks carrying gas cylinders barely missing you by a quarter of an inch. Jhonny walkernoreply@blogger.com14tag:blogger.com,1999:blog-296961125373302177.post-12342900869144922712010-10-07T10:52:00.000-07:002010-10-07T10:56:44.157-07:00A wink and nudge to pesto sauce-- your pasta just got healthier with 'chutney pesto'
We all like Pasta. Or shagetti. Even the short cut ones. Right? And we like them in sauces. Rich, creamy sauces.
My favorite is pesto sauce. I love pesto. That garlicky-nutty-green-olive oil steeped sauce called pesto. Anything gets better with a spoon full of pesto. Except maybe our waistlines. I dread the calories in a tablespoon of that heaven-on-earth dip a la sauce. And with summer coming Jhonny walkernoreply@blogger.com7tag:blogger.com,1999:blog-296961125373302177.post-12386509200033561952010-10-05T10:19:00.000-07:002010-10-05T10:19:18.506-07:00The sheer decadance of chocolate in a pudding cake :)
Everybody has a way to get out of their blues.
Or so I have been told. For me there is just one thing. Chocolate, chocolate and more chocolate. What is good about chocolate? Okay here is that list
1. Aroma.. of decadence2. Taste. Bitter Bitter and a lil sweet3. Flavor. That's how ebony tastes like4. The color. Of wood, earth, coco, rain forests and nuts and roast. That's the color of brazil
And Jhonny walkernoreply@blogger.com3tag:blogger.com,1999:blog-296961125373302177.post-66161544155824955482010-09-30T19:15:00.000-07:002010-09-30T23:52:16.631-07:00Stuffed Aubergines the made the Imam weep.
If there is one country on earth that knows how to use eggplants, it surely has to be Turkey.
Legend has it that when the Imam was offered this dish, he wept with delight. A few hundred years have passed since that day. And I had it yesterday for dinner. I could not weep with delight. But I had never tasted something so decadent, something so mushy and drippy, something that which melted in my Jhonny walkernoreply@blogger.com10tag:blogger.com,1999:blog-296961125373302177.post-44535613312082148422010-09-28T10:41:00.000-07:002010-09-28T10:41:41.762-07:00Cool off with a hot and sweet summer salad :spinach-pear-salad with nuts, raisins and chili flakes
Its very hot in southern California...and hence time for loose T shirts and simple dinners.
Yesterday, I came up with an impromptu simple salad that balances the heat with heat. Chili flakes in a summer salad.
Spinach-pear-scallion salad. With Chili flakes
But fun is the dressing does not have ANY oil/vinegar in it. And me thinks that is what it made so ultra fresh. You know, if you haven't Jhonny walkernoreply@blogger.com10tag:blogger.com,1999:blog-296961125373302177.post-48669302761122975982010-09-26T20:17:00.000-07:002010-09-26T20:19:21.912-07:00Tofu-- this time in peanut butter sauce. A guest post from CB
Remember the orange scallops all the way from Florida?
Because of the overwhelming response to that guest post a couple of months back, CB-- my friend n' chef--agreed to do another guest post. This time with Tofu and peanut butter. Did I just say peanut butter??
Yum :) Here goes CB.
“Peanut butter and me” …the association goes pretty far back in time ... as far as I can remember the real Jhonny walkernoreply@blogger.com4tag:blogger.com,1999:blog-296961125373302177.post-25793933173367949772010-09-21T11:34:00.000-07:002010-09-21T11:35:48.939-07:00South Indian Chicken -- an adaptation of chinese stir fry :)
What happens when you infuse Indian ingredients with Chinese concepts?
Short answer to that question is better illustrated with a picture that is worth a thousand words :)
But before I show you what's in that white casserole, I think I should tell you my journey into south Indian food. Now, for the uninitiated, there is nothing.-- I repeat *nothing*-- called Indian food. I mean we are talkingJhonny walkernoreply@blogger.com6tag:blogger.com,1999:blog-296961125373302177.post-85913893184513248602010-09-14T12:10:00.000-07:002010-09-14T19:48:32.274-07:00Apple cinnamon bars--Fall whenever wherver
What is fall without cinnamon, apples, colors and smells?
Now in sunny California, I still like to recreate the fall. Southern California does not have a 'fall'. It has the sun, the coast, the beaches, the bikinis and the runners. It has the Rockies and the deserts and the canyons. But it does not have a sense of the fall :) When crisp breeze, morning chill, falling leaves and changing colors Jhonny walkernoreply@blogger.com7tag:blogger.com,1999:blog-296961125373302177.post-20563525392836257222010-09-10T12:22:00.000-07:002010-09-10T22:32:33.642-07:00Orzo salad--- back to the basics :)
Its good to get back to the basics.
Maths. Clothing. Lifestyle. Shoes. Food....you name it and the mantra applies. After days of cooking, eating, writing and thinking about new recipes and old ones together, the brain just shuts down. It can't think anymore. And no point forcing it along. Cos it just won't go baby :) So time to pause, and get back to the basics. And one more good things about Jhonny walkernoreply@blogger.com8tag:blogger.com,1999:blog-296961125373302177.post-31032436472952274692010-09-06T11:00:00.000-07:002010-09-07T23:24:01.346-07:00Paprikash-- its different!
Never think that your 'simple' routine dish is boring. It can be different to someone. And different is a very good flavor :)
That was a long long week of no posts. But there is a reason. And I wish I could sing ' And the reason is you' :) But as life would have it, I was in a paleoceanography conference. Aha...that was a big word! But simply means studies about learning what the oceans were Jhonny walkernoreply@blogger.com14tag:blogger.com,1999:blog-296961125373302177.post-23519204396370582462010-08-25T13:05:00.000-07:002010-08-25T20:36:05.387-07:00...And I am an year old!! First aniversary on food blogdom :)
It is true.
And this is how it all started... on a tuesday morning. Right here at this desk. Awaiting a lab supply :) I have to say I never foresaw coming along so far. And I am glad I did.
This calls for a ton of thanks to a few friends who have been with me through out this incredible journey. And special thanks to R. For he has been through the good and bad. Encouragement and criticisms Jhonny walkernoreply@blogger.com17tag:blogger.com,1999:blog-296961125373302177.post-28614435391263519452010-08-20T09:45:00.000-07:002010-08-20T09:45:25.825-07:00Khichuri--Risotto,paella,Biriyani,Fried rice...its the same piglet.
What is it about a concoction of meat (read animal protein)-veggies-rice-spices that has made it so popular across all nations and all races and every single culinary culture you can think of?
I mean take any ..anyyyy culture and you find a speciality dish with that lethal combination. The ones that springs to my mind are Biriyani, Paella, Rissoto, Ratatouli, fried rice...I am pretty sure theseJhonny walkernoreply@blogger.com5tag:blogger.com,1999:blog-296961125373302177.post-12131045805714650762010-08-16T12:28:00.000-07:002010-08-16T12:28:05.031-07:00A 'tuna' wellington-- for the earthbound misfitsWho hasn't had crescent rolls in their life?
I am no exception. While I am not a big fan of those, but I can't deny that on some days they do provide the much needed relief from baking and making. And its really one-stop way of makin wellingtons too! Now, here is where I come in.
Wellingtons are really caramelized beaf steaks wrapped up in pastry dough and baked through. Simple and thereby Jhonny walkernoreply@blogger.com6tag:blogger.com,1999:blog-296961125373302177.post-58319147480399752402010-08-10T21:23:00.000-07:002010-08-11T07:29:45.130-07:00Revani--step by step into the magical old world of Turkey'Let me take you by the hand and lead you through the streets of London, I'll show you something that'll make you change you mind'. That was Ralph McTull.
Bu there were cities before London was born and there were streets and routes-- that traded silk and tea. Today it lies in ruins. But ...Let me take you by the hand and lead you through the streets of Turkey. I saw something that made me Jhonny walkernoreply@blogger.com13tag:blogger.com,1999:blog-296961125373302177.post-73027185448998461662010-08-06T14:17:00.000-07:002010-08-06T14:22:01.537-07:00Tofu Chilli with Shrimp-- and its still healthy!!
Now, I have never had tofu this way.
And I am left to wonder if in fact, I have 'discovered' a way of treating tofu? Or is a regular practice anyway! I need your help to tell me which it is :)
There are only reason for me having tofu
1. Tofu is full of protein calories and lower than most other proteins2. I don't like meat in general and hence need a really good source of protein3. I cannot Jhonny walkernoreply@blogger.com5tag:blogger.com,1999:blog-296961125373302177.post-2254539181818992282010-08-01T19:54:00.000-07:002010-08-01T20:00:47.055-07:00Dip(s) into water-- that's a new kid in town. A healthy one at that too :)
I am talking about Dips. Not the skinny one. But ones which will surely help you become confident-- not just about skinny dipping but also on these summery days-- the beach days, these short skirt and shorts days. I mean who dosen't like dips! and I am sucker for these ones. Hummus is my favorite. But I like all of them. Salsa is another one too. But not the cheesy ones or creamy ones or the Jhonny walkernoreply@blogger.com10tag:blogger.com,1999:blog-296961125373302177.post-2390867390222417562010-07-26T19:37:00.000-07:002010-07-26T20:59:41.091-07:00Noodle soup--with Ramen noodles!
I have mentioned often, and have even posted a recipe, for ramen noodles. You heard right. A recipe for the horrible tasteless stuff we all hate and yet crave. Ramen noodles. I love it. But this is how I have it.
Okay, guess now I have some readers. I could hear you all laughing and leaving out that door. But I knew, once you saw what I mean by ramen noodles, you wouldn't be ..well Jhonny walkernoreply@blogger.com5tag:blogger.com,1999:blog-296961125373302177.post-19828600770419237682010-07-23T15:06:00.000-07:002010-07-24T08:48:35.656-07:00The bold and the beautiful: Salmon the way you never had before!
You got to say 'yes' to all the answers before you get to the recipe. It isn't for the fain hearted.
Here we go with the questions
1. Do you like spicy food?
2. Are you open to experiments?
3. Are you daring to try flavors mixed across cuisine, mercilessly?
4. Do you love garlic?
5. Finally..this is very important..are you up for baking fish with mustard oil?
Okay okay...the last question sortJhonny walkernoreply@blogger.com4tag:blogger.com,1999:blog-296961125373302177.post-69621149095205583992010-07-17T17:32:00.000-07:002010-07-17T17:33:51.923-07:00Stoups from 'here' and 'there'-- a technique to masterThe heat is on. Finally.
And the amazing thing about heat is I happen to be from a place which specializes in summer recipes. You see, India has terrible summers. Terrible. Hot, humid, temperatures in excess of 120F. For almost three months. And nowhere is it more terrible than in the estern part. And that is where your's truly hails from :)
So naturally I got tons of recipes up my sleeve which Jhonny walkernoreply@blogger.com12tag:blogger.com,1999:blog-296961125373302177.post-24542359672830217102010-07-12T10:52:00.000-07:002010-07-13T10:55:07.174-07:00A sicilian travelogue with galic-lemon-parsley chicken
This is a cliche, but I want to go to Italy. And not to Rome.
As a kid I used to love reading travel memos. Even better were travel guides. Every afternoon, after school and lunch I would read sections of travel guides. There were a zillion of them in our house. You may ask , why not travel books? Well....I do like to read travelogues. But with travelougues I feel I am undertaking a journey withJhonny walkernoreply@blogger.com6tag:blogger.com,1999:blog-296961125373302177.post-23509776878054659772010-07-08T11:07:00.000-07:002010-07-08T18:23:18.598-07:00Rains...distant lands..and pure flavors..phoof!
This is sad...very sad. When summers in southern California are nothing but misty mornings, foggy days and perennially gray skies. This was supposed to be New England weather! And I thought California would ne different. And while heat waves assault new England, southern California is mistily coated in fogs and rains.
Are the rains following me?
You know I have a sort of love-hate Jhonny walkernoreply@blogger.com4tag:blogger.com,1999:blog-296961125373302177.post-64197807651248125582010-07-05T10:31:00.000-07:002010-07-05T10:41:32.597-07:00Tofu-Spinach-Bellpepper salad-- with stretch marks!
That's right. I got a a new grill for the 4th of july.
Only it wasn't so :) I got an electric grill earlier this month. You see I was a bit fed up with grilling in a prehistoric caveman-like way. Directly on the gas flame. Look above you and there you go. Although it did have its benefits ...but the problems far outweighed the advantage of having those really charred flavors.
Plus I love the Jhonny walkernoreply@blogger.com8tag:blogger.com,1999:blog-296961125373302177.post-4072784254105125472010-06-30T11:35:00.000-07:002010-06-30T21:44:53.992-07:00Garlic- mustard chicken with a 'sharp edge'
Wasabi and Mustard. Feeling the welcome sting at the back of your head?
Thats's the selling point of today's recipe. You know, I love mustard. In the United states, I feel however, that the sharp quality of mustard is somewhat compromised. Initially I thought it was just me being used to a sharper quality of mustard in India. But then I vistited Corsica a couple of years back I noticed they useJhonny walkernoreply@blogger.com11tag:blogger.com,1999:blog-296961125373302177.post-82057099611737630942010-06-28T12:30:00.000-07:002010-06-28T12:42:01.922-07:00Scallop Tangerine..A guest post all the way from Florida :)
He is a scientist and a chef with an eye for 'healthy culinary experimentation'. She is scientist with a knack for photography. Together they form a lethal duo. This post is combination of his culinary prowess and her photography skills :)
It is with great pleasure, I present to you today a long time freind-- the incredible chef, 'C B', all the way from Florida. And he brings to us-- tangerines Jhonny walkernoreply@blogger.com11tag:blogger.com,1999:blog-296961125373302177.post-31828224045896507822010-06-27T22:22:00.000-07:002010-06-29T13:59:05.915-07:00A French dinner. Cheering the greats..of food and soccer
With the French team eliminated from the world cup it does not seem a nice time to develope a craving for French food. Does it?
Speaking of world cup, I haven't heard big talk about that little event going on in South Africa, in the foodie community! And I was under the impression that soccer and food were like brothers in arms! Anyways, I a big big soccer fan. And I am not going to tell anyone Jhonny walkernoreply@blogger.com4tag:blogger.com,1999:blog-296961125373302177.post-3418045457673699862010-06-23T11:13:00.000-07:002010-06-23T20:21:12.555-07:00Sandwich-- Traditionally Indian!
Think you know about sandwiches and all possible variations? You might just be wrong on that one :)
I have an avid follower. Infact, one of the very few people who actually gets to sample dishes I make. My sister. An avid foodie who loves to loves to try new things but also is more comfortable with known food tastes. Over the last week she has been asking me if I knew of an interesting 'Jhonny walkernoreply@blogger.com6tag:blogger.com,1999:blog-296961125373302177.post-88442920231034958222010-06-18T07:56:00.000-07:002010-06-18T07:58:41.267-07:00A fake out of the chinese take out
Now, is there anyone who does not have the rather 'regular' craving for the 'ocasional chinese take out'?
I am yet to meet that mysterious person. And I rather not meet that person (so if any of you do not like it, this won't be a good time to raise your hand :) :)), because then it would really throw me off my understanding of why I think we crave chinese take out. And incidentally, that is Jhonny walkernoreply@blogger.com20tag:blogger.com,1999:blog-296961125373302177.post-42834761954010481192010-06-14T10:50:00.000-07:002010-06-15T11:19:17.228-07:00Chicken pot kebab-- A print out of an 'out-of-print' cookbook
Old cookbooks. I am addicted to them.
Anybody who enjoys spending any bit if time in the kitchen, other than only-eating, must be enjoying flipping through pages of cookbooks. The ones we have today have such awesome images-- honey drizzled over a juicily blackened chicken leg, a warm moist bread pudding with exactly two dollops of french vanilla dripping perfectly over the edges-- I tell you, Jhonny walkernoreply@blogger.com16tag:blogger.com,1999:blog-296961125373302177.post-22526850086279608512010-06-07T13:32:00.000-07:002010-06-07T13:50:04.418-07:00A Mexican-Columbian salad : An exercise in absence
Have you ever had a recipe born out of absence of ingredients ?
I usually do substitutions and that involves using one ingredient over another-- the latter I reject, either because I don't quite like it or its too expensive or its not available or it has high calorie. But that is not the sort of situation that I am talking about today. I am talking about situation involving real absence of Jhonny walkernoreply@blogger.com9tag:blogger.com,1999:blog-296961125373302177.post-43052079363962942522010-06-05T08:09:00.000-07:002010-06-06T20:11:16.184-07:00A guest post from a Bengali girl with a Japanese name :)
You know, although I started appreciating the wonders of my tiffany's (its the kitchen guys!) quite late in my life-- well I won't necessarily call 24 late, but given that I had to wait 24 years to 'discover' its joys, is is quite a bit late-- I have been in association with people are well endowed with culinary skills. I have mentioned my mother and grandmother and likes of them. But of a Jhonny walkernoreply@blogger.com5tag:blogger.com,1999:blog-296961125373302177.post-3360859710853499092010-06-01T10:32:00.000-07:002010-06-01T20:25:31.246-07:00Chicken stew-- one for the lazy holidays
Memorial day is past. And oddly enough I was looking at the calender, longing for 4th of july weekend. And this from a person who does not even hold a regular gruelling 9-5 job and can go or not go to work without anybody asking for an explanation. The perks of being a final year graduate student, I guess :) But even then, there is hardly anything better than an 'official' holiday. Late Jhonny walkernoreply@blogger.com18tag:blogger.com,1999:blog-296961125373302177.post-51513654732287961062010-05-27T11:35:00.000-07:002010-05-27T11:35:55.202-07:00Eggplant-- adding color to your life :)
Nothing veggies posted in several days. That is so not me! Did I ever tell you about my favorite vegetable? It is eggplant with a capital E. I also love the varaities they come in. Italian, Chinese, the jumbo ones. And all of them have such a different tastes. Earlier I would use all of them without giving each type its due respect. Imbecile me :) But now of course, when I have the time and Jhonny walkernoreply@blogger.com8tag:blogger.com,1999:blog-296961125373302177.post-21626852636397694252010-05-25T10:07:00.000-07:002010-05-27T11:36:29.494-07:00Spinach-onion chicken. Traditionally simple :)
My father always said that the every new game starts at zero. I now know that feeling. Thank you everyone for attending the party at my 100 post. I woke up, all smiles and gift only to find that I start at one again.
I have always been a big fan of simple things. By that I don't mean, I like tacky things. Not at all. but Simple enough to be appealing and yet not confusing. This is a classic Jhonny walkernoreply@blogger.com8tag:blogger.com,1999:blog-296961125373302177.post-54022169246327729882010-05-20T09:50:00.000-07:002010-05-20T18:59:18.604-07:00My very 100th post..awards...and a bit of celebration!
You heard right! It is indeed my 100th post and no one I suppose could be happier or more surprized than myself about achieving this teeny tiny landmark :) I did not know that I had a 100 post ideas in myself. So quite a discovery. And happy as hell to share with the best blogging community in town, who has been such a constant source of joy, inspiration and creativity through it all :)
Three Jhonny walkernoreply@blogger.com20tag:blogger.com,1999:blog-296961125373302177.post-51048804136062236092010-05-10T09:57:00.000-07:002010-05-13T09:02:33.281-07:00Cheeseless pizza--a way to patch up and create a flavorful memory
I firmly believe that our strongest memories are associated with food. I cannot pass judgement. But I know it is true for me. The most vivid memories of my childhood, adolescence, my adult life so far, has always had a attachment to food--the aroma of cardamom from the kitchen suggestive of a 'rule' breaking sunday breakfast, the first time I had angel cake at my friend's birthday party, the Jhonny walkernoreply@blogger.com11tag:blogger.com,1999:blog-296961125373302177.post-67246065950781570032010-05-03T15:32:00.000-07:002010-05-07T21:27:14.745-07:00Anchovy-Garlic-egg-spinach pasta. 'Only so much of new'
Old skirt + new tank== A new outfit.
Old chair+ new drape== New chair.
I am addicted to this idea. Turning something--anything--old and classic into something 'newish' by adding a little extra something. Kind of marrying comfort with rebellion. And in nothing is this so easily achieved as is with food.
Iam mixing and matching. But the kind that I am suggesting today, is not your regular Jhonny walkernoreply@blogger.com8tag:blogger.com,1999:blog-296961125373302177.post-27187827976980993432010-04-27T11:48:00.000-07:002010-04-27T12:25:06.708-07:00Peaaas--pulll--auu. Words that repeat
Have you ever had this near compulsive habit of saying the name of a dish-- constantly? not for any other reason..but just because it feels so terrific just to say it? :) Well I generally don't belong to this category. However, exceptions prove the rule. Last week, I could not help saying the word peas polau. And I did not even realise I kept saying it...to myself...untill I heard myself one Jhonny walkernoreply@blogger.com19tag:blogger.com,1999:blog-296961125373302177.post-30987042582331291572010-04-20T11:12:00.000-07:002010-04-20T11:52:29.718-07:00Adding spice to life--'Extra' ordinary 'days'
I have to come to a very important decision. One night, every week would be a cuisine night. And the best part is I would not know which day it would be. Totally will be dictated by my mood. Or better to say, my and R's mood :) Adds that extra level of mystery..don't you think?
You know this, like everything else, stems from my childhood. In our house we had very strict regimes. Not to say Jhonny walkernoreply@blogger.com18tag:blogger.com,1999:blog-296961125373302177.post-82772419744519885782010-04-13T11:03:00.000-07:002010-04-13T11:03:34.316-07:00Cabbages from across the world
I have to say this. Again. And no matter how many times I say it..I feel I have to say it one more time. I love food blogdom. And not just getting to know so many foodies. But also so so many exotic combinations to try out. I cannot tell you how many ways I have learnt to improvise since I have started blogging. An example to illustrate the point
Take for instance, cabbage. I like it. It is Jhonny walkernoreply@blogger.com8tag:blogger.com,1999:blog-296961125373302177.post-59447021097914095082010-04-07T10:24:00.000-07:002010-04-07T10:24:40.921-07:00Watercress- Turning a new 'leaf' in chicken curry
I have a terrible habit. Every time I visit the grocery, I am always drawn to buying something-- usually a type of fruit or vegetable-- that I have no idea how to use. And I end up using it in a dish I make-- adds that different level of twist which is usually good. I am told so at least :) Or I sometimes take the trouble to look up a dish with that vegetable. But that is never what I end up Jhonny walkernoreply@blogger.com12tag:blogger.com,1999:blog-296961125373302177.post-45436139349815928182010-03-30T10:17:00.000-07:002010-03-30T10:21:41.816-07:00Summery Somersault: A citrus twist to White Wine
This entry is for Sanjana of the awesome food blog Ko Rasoi. And it is definitely for the competition titled, 'wear your food'. Did you guys get a look at the charmed bracelet? It is one most adorable thing :) and this is also my first ever entry to a giveaway. So very excited. I am gonna go by the theme, 'cocktails, mocktails' but without strawberries. If I had to wear a food...that has to be Jhonny walkernoreply@blogger.com12tag:blogger.com,1999:blog-296961125373302177.post-8376613850448574122010-03-29T11:15:00.000-07:002010-03-29T19:04:31.326-07:00The punch of potatoes-- a tangy twist to the potato salad
I know I know. This is completely unacceptable. Being around and not blogging. I meant, even to myself :) but then there's always this and always that..and then that needs to be done right before this..and the saga goes on...But that don't mean that kitchen was closed or nothing new was cooking. Multiple things, actually, has been made. And a couple worth posting. Not bad..what say?
Okay, duringJhonny walkernoreply@blogger.com9tag:blogger.com,1999:blog-296961125373302177.post-78466651898814373472010-03-21T13:57:00.000-07:002010-03-21T13:57:09.836-07:00Tale of fishing with cumin-coriander-garlic fish
If there is one thing, you can't go wrong with, that has to be fish. I mean mother Nature has bestowed her best recipe while designing this thing, we so lovingly call,' fish'. And there is absolutely no way to make it go wrong. I mean, take me for instance. I have done my best. And yet, all the recipes come out fantastic! I have had it with spices of all countries, mix-matched east with west, Jhonny walkernoreply@blogger.com11tag:blogger.com,1999:blog-296961125373302177.post-29816292917608620092010-03-16T12:30:00.000-07:002010-03-16T12:31:08.447-07:00Flavorful way to health-- steam em'..will ya'?
I have only recently figured out the joys of steaming edibles. It started with fish ( of course, why am I not surprised? :)) and then it has spilled over to veggies and even chicken. I find it delightful to simply steam edible stuff and then give it a spicy rub and let the whole thing sit for sometime. Amazingly refreshing.. especially since spring is in the air and days are longer and Jhonny walkernoreply@blogger.com14tag:blogger.com,1999:blog-296961125373302177.post-18082646036152045282010-03-12T09:56:00.000-08:002010-03-12T11:39:10.556-08:00Rach..whats cooking? I see smoke :) EVOO facts gone wrong?
Rachel Ray...I know I know..the name does not inspire much of ooh's and aah's in the foodie blogdom :) And there are reasons. I will give that to ya'll. But, I adore her. Simply do. It isn't so much that I am a big fan of her recipes. It does not hep that I am not a fan of the concept of recipes in the first place. But what I like best about her, is her earthy, rustic approach to cooking. Jhonny walkernoreply@blogger.com16tag:blogger.com,1999:blog-296961125373302177.post-32902205871430605412010-03-08T12:54:00.000-08:002010-03-08T12:54:08.382-08:00Upma- a tangy twist to your leisurely mornings
Okay...I am not sure that travel is my thing. I mean definitely not the flying and the horrible horrible jet lag. Guess that is inevitable if you are flying diametrically across the globe. So much so that the departure city and the arrival city are farthest that can be achieved on this earth. Tis true. Well almost :) But everything else-wise, particularly food wise, it sure is the best thing to Jhonny walkernoreply@blogger.com15tag:blogger.com,1999:blog-296961125373302177.post-3778211839261335672010-02-27T02:01:00.000-08:002010-02-27T02:01:21.781-08:00Indo- Turkish Cuisine-- with eggplants!Now, I have often often and more than often mentioned my terrific love foe eggplants. And that has its roots right in this place I grew up and still call home. My grandmom makes some of the best mashed eggplant dishes. And as kids I and my sister used to not like them a lot. However, as we left home at 18 we both, somehow, started adoring these very dishes and even made trips back home just for Jhonny walkernoreply@blogger.com12tag:blogger.com,1999:blog-296961125373302177.post-35023429165469246212010-02-22T19:24:00.000-08:002010-02-22T19:24:46.915-08:00Jazz up your signature-- with a pretty stir-fry :)
I have a problem. My tummy is not being very co-operative in terms of trying out a varaity of food. Can there be a bigger disaster on a trip to food land? I guess the possibilities are endless :) So I am now a days on very mild food and that means I am exercising my own wishes. As I am the self proclaimed queen of low calorie cooked food :) :)
What comes to mind is stir fry. I love stir fry. Jhonny walkernoreply@blogger.com11tag:blogger.com,1999:blog-296961125373302177.post-53209931233047640212010-02-19T17:35:00.000-08:002010-02-19T17:37:10.320-08:00A dish that travelled a million miles in a hundred years
I have often mentioned my undying love for fish. And that continues to be my focus as I travel. My sole wish for this trip was to get in as much fish (Fish in India is often fresh from the waters) and veggies as I can possibely can. Both of these are so much cheaper and fresher and...best part...so much varaity. And my mom is leaving no stone unturned to fulfil that wish :)
So yesterday I was Jhonny walkernoreply@blogger.com4tag:blogger.com,1999:blog-296961125373302177.post-73167358913151278052010-02-16T21:47:00.000-08:002010-02-16T21:47:52.255-08:00In India-- smells and flavorsLong time no see...I wish it was as simple as this one. And there is a reason that I was off from almoost a couple of weeks. And that is because I am in....drumrolls please...INDIA! the place of smells and food. And all that did not come from free. It involved a 22 hour flight followed by meeting and drinking with old freins till the wee hours of the morning, looking ravenously at street food Jhonny walkernoreply@blogger.com12tag:blogger.com,1999:blog-296961125373302177.post-76149935922299169692010-02-04T10:18:00.000-08:002010-02-04T21:11:04.403-08:00Stir-fry that perks up your bad days :)
I am honestly not looking forward to today. Hopefully by the end of today, I will have finished a horrible chunk of dirty lab work. But if that happens, I will be coated in coral dust (my newly washed hair gone to dogs and my lovely outfit ready for the laundry). This can't be happening to me and I am so not reday for it :( :(As I write this post, it is honestly going to be the best part of the Jhonny walkernoreply@blogger.com18tag:blogger.com,1999:blog-296961125373302177.post-12002919144334954172010-01-27T10:42:00.000-08:002010-01-28T12:29:09.094-08:00The day a fairy princess disappeared!
It is almost a month into 2010. And I do have to say that it feels less alien to write 2010 than it felt to scroll 2009. Hmm..now what might that mean? I am sure I will know in another short eleven month's time from now :) Talking of new years, I realized only yesterday, that I had not written about the fantastic feast we had on new years. And this more than compensated for not going out to my Jhonny walkernoreply@blogger.com17