Showing posts with label my. Show all posts
Showing posts with label my. Show all posts

Thursday, April 3, 2014

Adios 2012 My top 5 this year

While every year is filled with tons of memories, there are a few moments that you happily recall when the year comes to a close. These are what I think my top five of 2012 were...


One
Started writing for BBC Good Food India



Two
Was lucky to be one of the few people selected to attend the artisan bread making workshop with Maurice Chaplais

Pic courtesy: Breadworks/ Maurice Chaplais


















Three
Being a part of this parody music track that went viral

 



Four
Got my first opportunity to be a part of a TV show



Five
Bloggers unconference at Kanatal



I wish you and your loved ones much peace, joy and fulfillment in 2012.

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Monday, March 17, 2014

Black Onion Relish – I’ve Never Wanted a Hot Dog So Badly in My Life!

This quick and very dirty recipe for black onion relish was quite delicious on grilled salmon, but with every bite I became more and more agitated, thinking about how utterly perfect this would have been on a grilled hot dog.

If you’re one of these enlightened souls that enjoy grilled onions on their ballpark franks, you will love this sweet and smoky condiment. 

There’s something about how the onion roasts in its own charred skin, buried in the white-hot coals, which brings a goodness not achievable in a pan. Believe me when I say, my next hot hog WILL be wearing this relish.

As usual, I played it straight with the seasonings, but if I had a dollar for every way you could adapt this relish recipe, I’d have enough money to pay someone to think of a real ending for this post. Enjoy!


Ingredients for about 1 1/2 cups:
2 yellow onions
1 red pepper
chopped parsley, to taste
cayenne, salt and pepper to taste
*Dress with oil and vinegar to taste - I used about 3 tbsp olive oil and 3 tbsp vinegar
Taste and adjust!

View the complete recipe

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Saturday, March 1, 2014

That One Time I Took My Boyfriend on a Date

{Stemless champagne glasses at The Pearl Spa. I turned down the offer of a brownie. Im still regretting it.}

In my entire life, Ive never asked a guy on a date. My dad once told me that when girls asked him out in his single days, he would always say yes, no matter how disinterested he was because he thought it would be mean to say no. WHAT?! Were gonna cover the whole topic of the human species inability to differentiate between honesty and meanness another time, but WTF? 

My dads story of teenage cowardice was all it took to convince me for a lifetime that a girl should never, under any condition, ask out the guy, because inevitably it would mean he actually wasnt interested. Or that he was. Or something. I dont know. Guys are complicated. And so for over two decades, I stuck by that guiding principle, until this past weekend, when I swept my boyfriend of 4 years off his feet and took him on a spa/sushi date.
Notice I didnt exactly say that I "asked" him on a date, because in fact, I did not. Instead, I surprised him with an amazing trio of treatments (including a DIY mud room/sauna situation and a 60-minute massage) at the ridiculously luxurious Pearl Spa and sushi at, and I kid you not when I say this, the BEST sushi restaurant Ive ever been to, Sushi Sono.

Would you like to know how good both of these establishments actually are? Theyre in Columbia, MD. From my DC-area residence, its a good hour drive away. And not on big, spacious freeways with 60+ MPH speed limits. No. Sixty minutes on long stretches of city streets, running rampant with traffic lights, narrow lines, and pedestrians with a death wish. And yet, I still wanted to go there.

Beyond the amazing treatments themselves, The Pearl also has a few over-the-top touches that make you long to repeat the experience, kinda like Amanda Bynes with vehicular accidents. The customer service was indulgent-- they offer champagne and brownies post-treatment. They even have their own signature fragrance of bath products: Moonflower.
If the spa experience wasnt enough to land me the Girlfriend of the Year Award, then the dinner that followed totally was. 
 {Head Sushi Chef King working his magic}

Okay, so just believe me when I say these pictures dont hold a candle to the actual experience of eating this sushi, so youre gonna have to pretend a bit. What makes Sushi Sono so great? Oh, I dunno, how about EVERYTHING!!! 
To start, they have some of the most unusual and adventurous rolls Ive ever seen. Not to mention, they have the best fish Ive ever eaten. Ive even read that theyve flown in fish from Japan. I dont wanna suggest that we should use our non-renewable resources for something as frivolous as fish, but I am suggesting that we use our non-renewable resources for something as frivolous as fish.
{Squid appetizer}
 {One of their amazing rolls--the brown rice was actually crispy!}
 {This roll was fresh and light, wrapped in lettuce instead of seaweed}
 {Im sick of hearing myself use the word "best" but I cant help it--this was the BEST roll Ive ever had. Named after the restaurant, this roll had tuna, salmon, Japanese squash, spicy mayo, and tempura flakes.}
 {ZOMG}
{One of the other reasons I love Sushi Sono is for their tempura fried ice cream. As if that werent bitchin enough, it was green tea ice cream. I KNOW, RIGHT?!}

Im happy to report that not only was Kyle thoroughly surprised and loved his date, but he actually DOES like me! So, theres that.

How do you feel about asking guys out? Have you ever taken your guy out on a date?? And does he ACTUALLY like you if you did???
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Monday, February 24, 2014

Top Ten Gluten Free Recipes for 2010 My Faves

Selected gluten free recipes at Gluten Free Goddess for best of the year
From cake to quinoa - my year's best gluten-free recipes

The annual ritual of creating top ten lists has commenced. Critics are choosing their top ten movies, editors have picked their Top Ten Books. Fashionistas have declared the year's best and worst trends of 2010 (jeggings- love 'em or hate 'em?). Do I dare leap into the scuffle and pluck ten gluten-free recipes as the year's best? And if so -- just how, exactly -- does one choose the golden top ten? The best of the best. Do I do as I did last year and let stats decide? (Might seem rather lazy, to repeat that process.) Or do I rely on my personal and often quirky preferences? (Could be controversial, especially if I was honest and chose peanut butter on ryeless rye bread toast as my number one.) Perhaps I should make a game of it and draw names from a hat. Randomness is appealing, in a way. (Though unsatisfying.)

I'll just do it.

I'll be bold. I'll be opinionated. I'll pick my g-free favorites from this year's recipes. Perhaps I need to define my criteria, though. How do you choose a favorite among the dozens you've created in a year? I'm proud of each recipe. After all, I enjoyed them enough to photograph them in all their gluten-free glory (unless, sadly, they were not photogenic, and that, Dear Reader, is a loss to the blog). And every recipe I shared passed the family taste test or they wouldn't stand a chance of appearing on Gluten-Free Goddess. You don't hear about the runner-ups, or the flat out failures that left your intrepid goddess weeping and gnashing her teeth. [Not really. I'm not the weeping kind. I swear like a character in Deadwood and take deadly aim at the trash bin.]

My criteria, then? Simple. A favorite recipe would be a recipe I'd make again. And share with company.

So with that in mind, away we go.

Read more + get the recipe >>
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Tuesday, February 18, 2014

This Lamb is My Lamb This Lamb is Your Lamb… Grilled Lamb Chops with Orange and Fresh Mint Sauce

As you know Im big on cooking fresh, local food whenever possible. But, there are times when you have to make exceptions, and these lamb chops are a great example. While browsing the local market I saw a sale on Australian lamb chops. They were perfectly trimmed, exactly the same thickness, and neatly packaged in one-pound containers. These lamb chops are basically the same cut as a beef T-bone steak, with a strip loin on one side, and a tenderloin on the other. In this chefs opinion, they are the ultimate cut for grilled lamb.

I decided on a mish-mash of Mediterranean herbs and spices, with the secret ingredient being a small dash of cinnamon. There is something about cinnamon that really pairs perfectly with grilled lamb. I also love mint jelly on grilled lamb, but I have a reputation to worry about, so instead of the green stuff in the glass jar, I made a quick, homemade version that you will love. This was the best tasting lamb Ive had in a long time, and while it wasnt local, it was damn good. Enjoy!



Ingredients:

2 lbs lamb loin chops
3 clove minced garlic
2 tbsp olive oil
1/2 tsp black pepper
1/2 tsp ground coriander
1 tbsp cumin
pinch of cayenne
1/4 tsp cinnamon
1 tsp dried mixed herbs - Italian, Greek, or French blend
salt as needed

Sauce:
1/4 cup orange marmalade
pinch of hot chili flakes
1/2 tbsp rice vinegar
1 tbsp chopped mint
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Sunday, February 16, 2014

Summer Holiday Reading My Notorious Life by Madame X


If you enjoy stories of strong women, like the White Queen, on TV at the moment, you might want to pick up a copy of My Notorious Life by Madame X, a novel  based on a true story by Kate Manning. It would be a great book to take on holiday, easy reading and great story-telling.

About My Notorious Life by Madame X:
In the end, they celebrated. They bragged. They got me finally, was their feeling. They said I would take my secrets to the grave.
They should be so lucky.’
Axie Muldoon, the headstrong daughter of Irish immigrants, forced to beg for pennies as a child on the brutal streets on New York City, grows up to become the most successful – and controversial – midwife of her time.

‘Saved’ from poverty by a well-meaning philanthropist, Axie is sent West with her younger brother and sister. But the kindness of strangers is short-lived and soon Axie returns to the city of her birth, alone, but determined to one day reunite her family.

When she is taken in by a Manhattan doctor Axie learns the craft that she will live by – and later fight for. She rises from the gutter to the glitter of Fifth Avenue high society, and discovers that the right way is not always the way of the church or the law, and that you should never trust a man who says ‘trust me.’ But what if that man is an irresistible risk-taker with a poetical Irish soul?

As Axie’s reputation grows she finds herself on a collision course with the crusading official who would be the righteous instrument of her downfall. It will take all of her power to outwit him and save both herself and those she loves from ruin.


About the Author:
A former documentary television producer (and winner of two Emmy Awards and an Edward R. Murrow Award), Kate Manning has written for the New York Times, the Los Angeles Times Book Review, Glamour and More, among other publications. She is the author of Whitegirl, a novel, and is an adjunct faculty member of the English Department at Bard High School Early College. She lives with her family in New York City.


My Review
I thoroughly enjoyed this book, the characters are well drawn, lively and appealing.  The story is told by Axie Muldoon and lapses into the vernacular just enough to remind you of her lowly roots.  There are no heros or heroines in this story just desperate people trying to make their way in a rich MANs world.  It is very much a mans world and reminded me just how fortunate I am to have been born where and when I was. In Axies time both rich and poor women suffered from medical ignorance and moral posturing.  Today it is mainly poor women who still suffer but unfortunately there are still many societies where matters of conception are still hugely contraversial and, of course, it is women who suffer.

If you enjoy a good story of a feisty young girl and her family, fighting fate, at first to survive and then  to make something of themselves, you will enjoy this novel.  Its a family story full of love and compassion without being soppy, its a tragedy, a social history and an entertainment. My Notorious Life by Madame X will hook you in and keep you reading until you discover just how Axie survives her trials and outwits her enemies.

My Notorious Life by Madame X
Author Kate Manning
Publisher - an imprint of Bloomsbury Publishing
RRP £12.99
Online Price £11.69

www.bloomsbury.com/author/kate-manning/
@KateManning10


Many thanks to Jude for providing this copy for me to review, I was not paid for this review and my views are my own.
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Thursday, February 13, 2014

Announcing My First Event – Cooking Concepts Roti Pachadi Chutney

Hello my lovely readers!!! I am very delighted to announce my first blogging event. It’s been six months since I started this blog and participated in many blogging events, which inspired me to start an event.

This is monthly event with a different concept for each month.  And the roundup will be posted the coming month’s 1st week.

So this month’s Cooking Concept is “Roti Pachadi/Chutney”.  Before proceeding, let me tell you about the word Roti pachadi ---Pachadi means Chutney which is a traditional Indian side dish and it refers to the food which has been minced. Roti is Indian mortar (Rolu ) in which this chutney is made. 

Any chutney will taste delicious if we make it by using this mortar But in US we get them very rarely and  so I use blender  to make these Pachadi.

Chutney is a dipping sauce or a fresh pickle and has very low shelf life, a maximum of one week. These are usually prepared by fresh vegetables or the peel of the vegetable can be used and is served as an accompaniment for rice, snacks like idli, dosa, vadas and so on. Gongura pachadi and coconut pachadi are my favorite, I am sure there are endless numbers of other varieties.


So why waiting friends send me as many recipes as you can.

Here are some guidelines

  • Make recipes which fit this month’s concept
  • Please link back to this page
  • Any number of entries are allowed, archives are also allowed if reposted and update with the link to the announcement page.
  • Use of logo is appreciated
  • Send me your entries to sravscc@gmail.com with subject as “CC-Roti Pachadi/Chutney” with below details
      • Name
      • Blog Name
      • Recipe Name
      • Recipe URL
      • Picture

  • Non-bloggers can also send their recipes along with picture to the above email id.

Last date for the entries is July 31st 2011.
Hope to see you all participating!!!
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Wednesday, February 12, 2014

My Mayo Method Steak Sauce Formula – Looks Like Math Tastes Like Magic

When I need a fast and easy sauce for grilled steaks, I love to use this sort of mayonnaise-based condiment. As I explain in the video, the basic formula is mayo + salt + spice + acid + herb. I don’t think I’ve ever made the exact same one twice, which is not surprising when you realize how many combinations are possible.

I’m not calling this aioli because it doesn’t contain any garlic, but you can if you want to, since nowadays any flavored mayonnaise is called an aioli. That reminds me, this would be really good with garlic.

By the way, don’t let the name fool you; this is great on so many things besides steak. In fact, making up a ramekin to keep in the fridge is not a bad idea at all. It makes a super sandwich spread, a stellar salad dressing starter, and a vegetable dip so good, it will make you forget how much you hate raw broccoli. I hope you give this a try soon. Enjoy!



Ingredients for my Rosemary Harissa Mayonnaise:
1/2 cup mayonnaise
1 tbsp anchovy oil
1 tbsp lemon juice
1 tsp Harissa or other hot chili paste
2 tsp minced rosemary
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Sunday, February 2, 2014

My First

* Click on pictures below to enlarge.

I shot my first dove on Sunday morning. As a matter of fact, that was the first time I ever killed anything, besides ants and cockroaches.

En route: San Gorgonio Pass Wind Farm
 I pulled the trigger... Bang! And a small mass of beak and feathers fell out of the sky. It landed with a thud, a sound so faint and soft in the earth below it. It surprised me. I quickly got up from my chair to see over the mound of dirt that separated the empty hay fields. There it was... I saw its body twitch as I approached. For a brief moment, I had a thought. Do I dare pick it up? Oh my God! I just killed a bird. Before, I didnt know how I would react when the moment came. Hunting sounds so cool. But for a woman who didnt grow up with hunting, I think its different. You dont really know until you actually get there, when you come face to face with what you just killed, and deal with it.

By the time I picked my dove up, he was already gone. Im glad, because I want him to go quick. I stroked his soft feathers and carefully held him in my hands. I looked back at Rick and he was grinning. "You drew blood, Dear." I replied with a nod and a smile. Quietly, I was proud inside. But what about cleaning it? I dunno. The sight of knives cutting into flesh and the sound of crackling bones never really thrilled me. You put a piece of meat right in front of me from the store and it wont bother me. By then, it doesnt even look like an animal anymore. But to take apart something that looks like the neighbors pet bird is an entirely new experience.

But I had to suck it up, and I did it. To my surprise, it wasnt so bad. At the end of the day, I was taught to twist one of its wings off, pluck its chest feathers, feel under the rib cage and peel the breast away from the body.

Fellow hunters Max and Matt with rabbit
I also had an opportunity to help clean a cottontail rabbit. It was dark and we had to do it by moonlight. The weirdest part was pulling the fur away from the flesh. Sounds nasty, but if you treat it like food, its not so bad anymore. And thats what it is. Food. Some may say hunting is "unnecessary," but those people forget: you cant eat chicken without killing chickens. And you know what? I worked hard for my dove. And cleaning that rabbit was a lot more work than peeling away cling wrap. Having come face to face with the process, I appreciate what animals provide. Its funny. Most people know where hamburger comes from, but it doesnt really register in their minds that Bessie had to die.

Floating in the river...
But I also learned that not all hunting is good hunting.  Rick and I watched other hunters out there, more experienced and sharp. Some were lined up against the thick brush, shooting at birds that flew parallel. Too lazy to search, some didnt even bother to go gather their kill. One man shot a dove. We watched him. "Now go get it, jerk," my companion muttered under his breath. The man took one step into the brush, changed his mind, and stepped back out again. He raised his shotgun, and continued to shoot. Rick just shook his head, "Thats not hunting." Its those few rotten apples that give the rest of the hunting community a bad name. I have no idea how many birds he and his friends took down that day. Its waste. And not that Im trying to tell hunters out there what to do (because what do I really know), but trying to pick up your spent shells isnt that hard. Its Stewardship and Courtesy 101. Speaking from the point of view of someone who loves to spend time in the outdoors, you gotta take care of it if you want to keep on enjoying it. Trash doesnt need to be out there. 

Overall, Im thankful for my experience, although I got chewed up by mosquitoes and felt like a raisin in the sun. I also need more shooting practice. Those damn birds fly so fast. It was frustrating, but Im not going to be hard on myself. Im just glad that I went out there in the first place, and did all that I did. 


Beer with the guys


And thank God for the Colorado river and ice cold beer! 117 degree weather is no joke. 

On the way back, we had to stop by the famous Hadley Fruit Orchards shop. Rick hasnt been there since he was a kid. I go there every time I come back from Joshua Tree, but its been awhile. We stretched our legs, sat down and had lunch by the window while it sprinkled outside. After being in the sun all weekend, it was strange to see the world outside become so dark and gray. Hadleys brisket sandwich was fantastic, so was my buffalo burger. We were so hungry that we scarfed down portions we wouldnt normally eat. With all the heat and the sun, eating was a challenge out there. (By the way, the freeze dried food came out fantastic. Rick was skeptical, but became very impressed. The chicken was actually chicken, texture and all.) We brought some Hadley dates back for Ricks mom to enjoy. And a bottle of Elderberry Wine, just because it sounded interesting.

Colorado River














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