Idli, Steamed Indian Rice Cakes, 'The Healthy Street Food'. A Guest Post by love food eat

This dish is what I consider to be quintessential Indian and am so happy the very talented Chimnayie (@chinmayiebhat) of  love food eat agreed to feature it for my India series. I know the effort that goes into writing a post such as this and I hope you will recognize it too. The craft of this rice cakes or bread making I consider the true sense of old world artisanal. Fermenting and steaming it to a perfect spongy, delicate consistency is a true art form. I even considered making it for Thanksgiving in lieu of corn bread. I found Chimnayie's recent post 'What I grew up eating...' captivating and her Black and White photography is breathtaking. You will also find her site vegan centric.
Before you head to the Indian grocer or online to purchase an idli steamer, if you have any type of a steamer at home, check at your local Indian grocer if they sell individual idli bread shallow aluminum/tin/stainless steel  plates.

Persimmon, Kaffir Lime, Lemongrass and Purple Basil Sorbet

This original recipe was two years in the making. I spoke before about process, brainstorming and sensations inspiring creativity, whether roaming about the farmers markets or insomniac 2am late nights. I spoke of process in my Lemondrop Melon Limonana Sorbet post which I feel draws many parallels to this one, beyond the mere fact that both are sorbets. Those of you who know me for a couple of years might remember this persimmon photo below taken on December 4, 2009 with my point and shoot camera. Those of you who are new to me, you get a glimpse of it as it is part of my site's header.

Rum Raisin Ice Cream

There are few ice creams and gelatos I consider winter. Why should summer have all the fun?! A few will unfold in the coming winter months. Though I am not a fan of booze in ice cream and gelato, I take an exception with rum raisin as I mentioned in my post Madagascar Vanilla Bean Banana Ice Cream. Rum raisin was on my ice cream bucket list, and I let too much time lapse without scratching it off.

Wandering Mahane Yehuda Market, Jerusalem & A Super Authentic Hummus Recipe: Guest Post by Katherine Martinelli

Katherine Marinelli is a super pleasant and talented food and travel writer, photographer and a self proclaimed wanderer. Only this native New Yorker's wanderings took her across the Atlanic east of the USA while I went the opposite direction. Hailing out of the Israeli Southern dessert city called Beer Sheva she is a welcome addition to the Israeli series. Katherine's  bourekas photo was recently featured in Nov. 2011 Food and Wine magazine's The World’s Best Cities for Street Food she was also featured in Women's Health magazine and a fellow The Jew and the Carrot contributor you can read about all of her credentials here. Please follow Katherine on twitter @MartinelliEats and like her page on FB so happy to have her on board!

Cooking Light, The Complete Quick Cook, A Quick Kofte Recipe and a GIVEAWAY

Am so happy to review a wonderful cookbook 'Cooking Light, The Complete Quick Cook' with delicious recipes for health conscientious, busy households by the multiple award winning cookbook authors duo Mark Scarbrough and Bruce Weinstein. Regular contributors to Cooking Light, Gourmet and  Food and Travel among other magazines as well as national TV appearances on the Today, The Early Show and The View to name a few.

True story, over the last month, I was phasing out of canned beans like chickpeas I use frequently for many recipes on a weekly basis, kidney beans I use for chili and black beans I mostly use for rice and beans. I found my pantry shelves depleting slowly while I had dry beans from bulk section of the market accumulating. I had romantic notions of soaking beans overnight, yes I do it from time to time, but for everyday realities it is highly impractical.

Paula Wolfert's The Food of Morocco Book Review, Chicken Smothered with Tomato Jam Recipe & a Blogiversary Giveaway

I have written often before of my admiration of all things Paula Wolfert, but when I received a copy of The Food of Morocco, I had to wrap my head around it, and find the words to describe the enormity of Paula's lifetime work, encompassed in The Food of Morocco. I think no words of mine would do it justice just as the internet does not clue you in to the breadth and depth of this book and the spellbound photographic journey it takes you on.
I love my preview copy, more accurately volume, so much that I decided to celebrate Food Wanderings' second blogiversary and offer The Food of Morocco, from me, as a giveaway, to one lucky reader. A token of appreciation for all your support, encouragemt and friendship over the past couple of years. It's been an incredible journey with many new friendships and bonds formed along the way!

Jenn Garbee of the LA Weekly put it so eloquently in her Cookbook Review, Cookbook of the Week: Paula Wolfert's The Food Of Morocco, Now That's A Cookbook article.

Last week I made this delicious Chicken Smothered with Tomato Jam from the poultry section. It was a toss between that and Chicken and Caramelized Quinces. I served it with the vibrant Orange and Grated Radish Salad with Orange Flower Water from the salad chapter.

SquashLove: Butternut Squash Gnocchi in Sage, Garlic & Butternut Puree

When it comes to Thanksgiving, as you know from reading my previous post Orange Cranberries Rolled Oats Ricotta Muffins, my favorite ingredient is cranberries, but I know many of you look forward to pumpkins, winter squashes and gourds. So when squashlove bloghop November came around I decided to expand my repertoire.
When is comes to Italian cuisine what intrigues me most are two aspects, the simplicity of the sauces and the making of the pastas. The sauces you would think are straight forward enough but I find it to be an art extracting maximum flavor from minimal in season ingredients paired with good olive oil and Parmigiano-Reggiano. The art of pasta making I revere. The thought of making artisanal pumpkin or spinach pastas just heightens my senses. One of my favorites is the very finicky gnocchi.
This time around I wanted to pair the seasonal butternut with Italian cuisine. I remembered a few weeks ago my friend Lora The Cake Duchess made some Potato and Butternut Squash Gnocchi with Bolognese Sauce. She must have read my mind. Instead of Bolognese sauce I wanted to keep this recipe vegetarian and continue with the butternut theme so you will find below Sage, Garlic and Butternut Puree to accompany the gnocchi.
I also drew inspiration from Epicurious' Butternut Squash Gnocchi with Duck Confit and Swiss Chard and from Lidia Bastianich's Lidia's Italy in America Gnocchi with Marinara Sauce. Both are potato gnocchi but never the less inspiring!
November is #SquashLove month. Please join in on the SquashLove fun by linking any recipe from the month of November 2011. Don't forget to link back to this post so that your readers know to come stop by the #SquashLove event! Twitter hashtag is #squashlove.
Sage, Garlic and Butternut Puree

1 1/2 lbs butternut squash
Olive oil for brushing

Preheat oven to 350F. Line a cookie sheet with parchment paper and brush it with a bit of olive oil.Trim butternut's stem and half butternut squash lengthwise. Scoop seeds and place skin side up in cookie sheet. Roast in oven for 45 minutes - 1 hour. Fork for doneness. Let cool slightly scoop out of skin and puree in a food processor or a blender to a smooth consistency.

8 garlic cloves
3 tablespoons olive oil
8 Sage leaves
1/4 teaspoon white pepper (optional)
Salt to taste

Add olive oil to a skillet on low, medium, add the minced garlic and let cook gently until garlic is soft. Make sure garlic does not brown. Add sage leaves and crisp slightly. Add the butternut puree, salt and white pepper and cook for a few minutes longer.

Shaved Parmigiano-Reggiano to taste
Baby sage leaves found at the bottom of the stems

At the bottom of a plate or large soup bowl scoop a generous portion of the butternut puree and place a few gnocchi on top. Garnish with shaved Parmigiano-Reggiano and fresh baby sage leaves and serve.

Baker Street/Anuradha : @bakerstreet29
Bloc De Recetas/ Salomé : @blocderecetas
Bon à croquer/Valerie : @valouth
Cafe Terra Blog/Terra : @cafeterrablog
Cake Duchess/Lora : @cakeduchess
Elephant Eats/Amy
Food Wanderings/Shulie : @foodwanderings
Hobby and More/Richa : @betit19
Mike's Baking/Mike : @mikesbaking
Mis Pensamientos/Junia : @juniakk
My Twisted Recipes/Dudut : @mytwistedrecipe
No One Like Crumbley Cookies/T.R : @TRCrumbley
Queens Notebook/Elizabeth : @mango_queen
Simply Reem/Reem : @simplyreem
Skip To Malou/Malou : @malou_nievera
Teaspoon Of Spice/Serena : @tspcurry
The Daily Palette/Annapet : @thedailypalette
The Professional Palette/Regan : @profpalate
The Spicy RD/EA : @thespicyrd
Vegan Miam/Rika : @veganmiam

Thenga Manga Pattani Sundal. White peas sautéed with green mango and coconut a guest post by Veggie Belly

Am so honored to have Sala of Veggie Belly guest on my India Street Food Series. One day I wish to be able to photograph as well as she does! Super talented internationally known food blogger, many of you might have followed her move from Northern Virginia to Portland, Oregon in her 'A Vegetarian Road Trip Across America. What I’m Seeing Doing and Eating' and if you click the link there is also a fantastic giveaway!

A jet setting software entrepreneur by day and a food blogger by night, you can read about Sala's most memorable vegetarian foods/meals she's eaten on her travels in her about page. She's been to Iceland, Singapore. Fiji, and The Sahara among many other corners of the world, and a birdie tells me she is going for a quick visit to Israel sometimes this winter. Make sure to follow her on twitter @veggiebelly and make sure to LIKE Veggie Belly on Facebook, you won't be disappointed!

A heartfelt thank you goes from me to Sala for being a guest in the midst of her move and gracing these virtual pages with the first dish she cooked in her kitchen in Portland!

Thenga Manga Pattani Sundal. White peas sautéed with green mango and coconut
I always enjoy Shulie’s lovingly created food through her blog. I’m thrilled to be guest posting for Shulie’s amazing Indian street food series. Today I bring you a famous snack from the beaches of Madras, India (now called Chennai and the capital of my home state). No trip to the beach in Madras is complete without eating a little newspaper bundle of thenga (coconut) manga (raw mango) Pattani (peas) sundal.

Wordless Wednesday - Sneak Peek - Pumpkin

If there is a special name for this pumpkin and you know it please share with me in comments section. Also if you got any special pumpkin recipes for (non dairy) soups, any unique pumpkin recipe or a traditional that wows your guests every time please share a link in the comment section as well. Really appreciate it!! No pumpkins pies please. Getting in gear for Thanksgiving!! :) Shulie