Mediterranean Braised Chicken with Butternut Squash

There are few dishes I've been craving recently, some Indian samosas, Indian flat bread and vegetarian curry but today I got a taste for Mediterranean flavors. As the chicken was defrosted in the fridge I could have made one of the few variations of Mediterranean braised chicken I made in the past but I wanted a newer recipe to explore. I remembered seeing years ago, as it turns out 2002, a Mediterranean braised chicken recipe in one of Fine Cooking's magazines. I couldn't really remember the title, I only knew it was Mediterranean and the picture was burnt in my mind. I started going through many of my archived magazines when I thought why not just google it instead and sure enough it instantly came up. I saw the picture and I almost could taste it, you see I haven't had lunch yet.

Padang Fish Curry (West Sumatra, Indonesia) & the 411 on Fresh Turmeric

I was debating whether or not I should post this entry, I was a bit reluctant as it is not part of my Mediterranean, Israeli and Indian repertoire, I am such a novice when it comes to Indonesian cooking. I simmer for a long time when I am intrigued, and then I take the plunge. When I visit the sites such as I mentioned in my 'Blog Awards and Happy Year of the Rabbit' post here, you are transformed to different worlds but the feeling is overwhelming when you think to tackle a recipe in your own home, so I get timid and I simmer. One day I decided to take the plunge and went scouring for all the exotic ingredients. It is not too bad, as they were accessible and really only handful that you would not already have.

Tree Nut Free Granola Bars

Valentine's Day, to say we celebrate it wouldn't be accurate, sometimes we do, sometimes we don't, we show affection and love even on a day off. Sometimes heated discussion, a passion reserved only for those you care about the most. Jonathan and I in the kitchen, I wing it and interpret and he, literal, follows a recipe to the letter. He makes the perfect omelets time in and time out so I don't even bother. Boils eggs to right consistency with complete confidence unlike me. That is where his culinary adventures start and end, other than him being a very reluctant sous chef or more of a laborer in the kitchen. He summons all his wit and dry humor to the task but yet again it rolls off his tongue. At the receiving end I mostly burst out laughing as he catches me off guard and surprises with his sharp mind and smarts. After these many years together seems the guy still got some material and game and I call this love.

Dry Spicy Indian Sauteed Okra & Potato & Bhakri (Maharashtran, Simple Indian Flat Bread)

Blog Awards & Happy Year of the Rabbit!

Asian market sno pea sprouts

I was so honored but at the same time so reluctant to approach the subject of this post for months now. Initially I really felt I got so many friends with so many wonderful blogs so how on earth could I narrow it down and give the blog awards only to some. I guess it is a sign of maturity when I let ideas simmer and don't give in to impulse or feeling indebted or in a hurry to reciprocate to drive me, I do plenty of that some other times, does not take much to provoke me:). I didn't want a hasty response. I do adore you my friends and your laborious work of love that goes into your blogs. You inspire me every day and are all winners in my book. When this promising college bound young girl, Rachel, awarded me this honor you can see her award post here, and asked for it to be passed on, Lora here as well as Brian's sunshine award post here and here, my wonderful friends, I didn't know how to tell you my response will be delayed. I am happy to say that I achieved and arrived to that junction, say my blog's rite of passage, to pass along the honor bestowed upon me by you, my thoughtful friends, and recognize others who inspire me.

Mache, Blood Orange and Pomegranate Salad in Citrus, Sumac and Champagne Vinaigrette

Speaking of resolutions, another one I made was to re-instate Meatless Mondays and Farmers Market postings. This post combines both in one. The mache in this post is from a local farmers market. I love the idea of soup and salad or panini and soup, Panera style. Sometimes, I like my own version of it. Healthy, organic when possible and beautiful in season ingredients make lunching an elated experience.

I have my go to vinaigrette you can find here but for months now I've been playing and experimenting with different combinations for vinaigrettes. When I saw these gorgeous firm crimson blood oranges their skin all blushed at whole Foods, first in years that looked like they were just plucked from the trees in the orchard, my game plan shifted to citrus vinaigrette. We grew up on citrus and Jaffa oranges. Blood oranges we peeled and ate just like any other citrus that came into our house. Not much cooking with it. This blood orange was delicious on its own, I forgot how distinct and unique its flavor and aroma are relative to other citrus. While Meyer lemons were all the rage with me last year and will be classic for years to come, this year I choose blood oranges. You can find a list of my Meyer lemon posts here.

Machi, Fish Curry with Lemons and the 411 on Kokum

One of my 2011 resolutions was to portray more of the foods I grew up on. Just before I proceed, I really wish to take a moment and briefly reflect on the year past. If you told me a year ago about all the doors this blog of mine would open for me, I would have said 'right!'. Most importantly the friendships I made through chatter of food and life are indispensable. You my friends are the best support group any one can wish for and you've been with me, holding my hand, through some tough moments in 2010. If it weren't for you I would end up in an asylum, I know, I am trying to get a rise out of you, or in a much needed countless hours of therapy. I do appreciate you being my in-house shrinks and sound boards or as some would say analysts, and by you, you know who you all are. I like it when we share moments when we are simply happy, I don't want to get too sappy! So on that note, I wrap up just like a quick goodbye and not a drawn out one at the airport, but you all know what is in my heart!

Malida, Sweetened Poha Breakfast Cereal or Ceremonial Offering?!

I was agonizing over what my first post of 2011 should be?! I could have posted about my victory over macaron. These elusive, as I once thought glorified meringue, would be a perfect subject matter. I was doubly challenged, as I needed to replace the almonds with another pantry ingredient.  The sheer challenge is fascinating but macarons are French, or better yet Italian origin, and my ancestral roots are in the East. I will give you an account of my, at first unsynchronized, attempt and how I, slowly got into a seamless, rhythm of the macaron some other time.

Meyer Lemon Butter Cookie Sandwiches with Jam

The task on baking cookies is daunting and extremely frustrating to me. The thought of it makes me flustered. Chilling the dough, forming shapes, then freezing before baking. Flouring surface but not too much, working the dough but not over working, glazing, piping with all those tips and apply pressure while piping but just so. Such finicky little cookies that they are! For years now just before Christmas time when the rest of the world around me prepares for Christmas, one Christmas tradition I was taken with, and romanticized about over my years in the States, is the holiday cookie baking. I never wished for a Christmas tree, though I must confess, every year I brush my hands against the miniature rosemary bush shaped as a pine tree, as I pass by and love the lingering rosemary scent on my palm. If not for fear of killing it over the winter indoors I would have gotten the rosemary bush, but what I really wished for were the holiday cookies.

Romanesco Floret Fritters in Beer and Honey Batter

My apologies in advance I absolutely love photographing raw ingredients. Narrowing down shots to be published is a tough decision. Take for example this intriguing and statuesque subject matter, the Romanesco. Every snap shot, and I took many, came out perfect. I have not altered and photoshopped the snapshots at all. My initial photos a couple of months ago, came out terrible, hence the delayed post with a new batch. I know some won't be able to relate but think of it like a baby or a pet in which whatever angle you shoot, you go aww, and are so very proud. I did write in the past how I connect with these inanimate subject matters, for me they come alive! Even if snapshots seem repetitive it has some degree of movement and changes in angle ever so slightly. It was important to me to showcase it and at least I didn't subject you to dozens of these two degree movements

Moroccan Veal and Beef Stuffed Artichoke Bottoms

I just came back from the grocery store and realized I have not picked up basic staples like sugar, we completely ran out, unless you count confectioner's sugar. I also forgot to buy baguette, not just to have at home in case of emergency sandwich dinner, but also for this dish of stuffed artichoke bottoms. I wet some of the baguette, squeeze it dry and cut into tiny little pieces to give these meatballs stuffed into artichoke bottoms some fluffiness and lightness. Plan B was set into motion, my friend Shoshi just mentioned she had a dinner party, and she made a similar dish, but she grates potato instead of adding bread to the mix to achieve the desired lightness to the meatballs. I have made these stuffed artichoke bottoms for many years now, some like to add cinnamon and nutmeg but the flavors come out incredibly pure without it as well. As you can see I do not even add the optional cumin in the ingredient list. If you wish to add these flavors they certainly do not detract from the dish. The result will be just as delicious but different!