Gourmet Goodies from my kitchen

After my article on homemade Gourmet gifts was published in the current issue of Joy Magazine published by Readers Digest, I came to the conclusion that it was high time I practice what I preach.

When you are as food obsessed as I am, with time you acquire a reputation. And I am not embarrassed to say, that I have! And it’s a solidly eccentric one too! Not only can I talk about food endlessly, but I will shamelessly pursue you if you have a recipe I want to learn or access to ingredients that I covet! Luckily for me I am also that person that people bring home all sorts of foodie assortments for; beautiful (and bizarre) cookbooks, exotic ingredients, nifty (and not so) gadgets. And I love every single one of them (fortunately for me, but perhaps my husband will disagree).

But I have a redeeming quality to me as well. I love to cook for people. I love having people over for meals and you will never have me visit your home without a bottle or two of some sort of home made treat. And I have an infallible foodie memory. Tell me once and I will remember to my dying day and predilections toward food you might have. If Kunal likes olives, Naresh likes Garlic, Christina Likes Chamomile tea and Ashu loves stir fried Capsicums, not only will I remember it but I will probably even go ahead and create a recipe or gift with that ingredient, especially for that person!

I studied art at school and when I shifted focus to food, I would often despair that I was not creating anything anymore. Untill one day I realized, only my tools had changed, I was still creating. I wielded a ladle, instead of a brush these days, and my spice box had become my palate as I put together interesting new combinations of tastes, flavours and colours. So I was always cooking up something or the other and it is more often than not in HUGE batches! As a result, by this time of year, my shelves are usually teeming with myriad basket stuffers. This time, however I have been on a hiatus of sorts from the usual kitchen routine the last couple of years (first because I was pregnant and then because my baby daughter took up all my time and attention). I had no reserves of sauces, sprinkles, marinades and rubs to fall back on. So when I set about putting together things for my Christmas hampers, I had to make everything fro scratch. At first Inspiration was slow in coming but some things that go into my hamper are a given and I began with those.

Like the ‘Spice of life’ my mom makes. This is my mom's patented chutney that we, her kids christened "the spice of life" because it’s hot, sweet, spicy, sour absolute deliciousness enlivened endless insipid hostel meals and saved many an amateur cooking attempt. The fact that it is also the secret ingredient in a myriad dishes from Dum Aloo to Schezwan chicken makes it an added attraction and this is something I coerce my mother into making in large batches of every year for her loyal fan following amongst my friends!

The other given in my basket was jam. I love making jam and make small quantities of seasonal jam round the year but my festive jams are usually opulent ones. This year I did a decadent apple, fig and red wine jam scented with star anise, cinnamon and vanilla. The house smelt so delicious as it simmered on the gas that I went and did a whole second batch for that love spicy smell that I associate with this time of the holidays!

As it simmered I systematically went through my kitchen cupboards and freezer and pulled out everything that I had loved working with in the past year.

The first thing I put together was a simple vinaigrette using zest and herbs I had dried at home, cane vinegar from Vasai and organic olive oil from my favourite company Soler Romero. I am divided on the organic debate, but I maintain that good ingredients make all the difference to any dish and this dressing proved my point to myself!

Then my hands landed on a bottle of chilli flakes. I love chilies and I knew I had to do something with these for my hampers. Made from Thai chillies my sister in law brought me from Thailand these were roasted and flaked, very spicy and somewhat smoky from being slightly charred. They needed a strong base of something to carry them. I stirred in a packet full of organic sea salt thinking to myself I needed something robust. Then it came to mind – Coffee beans! I dry roasted a cup of dark roast coffee beans till the kitchen was redolent of that special coffee smell and the beans had acquired a bit of a sheen from their oils being released. Once they had cooled I processed them to a coarse powder and added them to the chilli salt mix. We tried out this crusty mix the very same night. I marinated some chicken breasts in ginger garlic-chilli-paste and dipped them in the mix so they were properly coated and grilled them till they were done. Nice!

I got a whiff of pure vanilla when I opened the jar of vanilla sugar that I had macerating for more than six months. I wanted to do something special with it. I added dried roses in place of green tea and pistachio flakes instead of almonds and got an unusual take on Kehwa, the Kashmiri tea that I love to sip at on leisurely Sunday mornings.

Next on my palate was loomi, the dried lemons used in Irani cuisine. It is used in Bhaji ghosht and Chana dal keema and also goes well in masoor dal (though I have not tried that). I have also used them in a walnut and zaresht berry dip with pita bread and to add tang to delicate roulades of swiss chard leaves spread with hazelnut paste. Limoo have a smoky sour flavor that lends well to green dishes so I decided to make a salad sprinkle by crushing them with white pepper and toasted cumin. To this mix I added toasted sesame seeds. It simply needs to be sprinkled over steamed or stirfried greens or salads. Its also great over paneer that has been marinated in dahi and grilled.

And the last thing to go in were little fridge magnets like the one above that i had found on a Crawford tour.

It’s been a marathon of cooking the last couple of weeks and I have just about managed to finish things up in time to go off to Goa for the New year but I have savoured every second !

Have a Merry Christmas and a great 2009. But do remember to come back soon because 2009 will bring lots of fun things here on A Perfect Bite.

Rushina

Prelude to a feast....Antipasti

With mostly continental finger food (coin pizzas, tarts, puffs, sandwiches, baby burgers) on the Kiddie menu for my son's 6th birthday party I planned an Italian spread for the adults to substaniate the leftovers from the kids party. While shopping for the party I came accoss some beautiful fleshy sweet peppers (or coloured capsicums as we call them in our part of the world). I quickly did a rethink of my menu and instead of the stir fry I had planned I decided to do an Antipasti platter.

In Italian cuisine Antipasti are dishes that literally mean “before the meal”. Though generally not part of a typical family meal, these dishes play a very important part in a formal dinner, or a celebration.

Antipasto need not be complicated; in fact it can be as simple as a bowl of olives, some bread, and good olive oil like Soler Romero for dipping or as elaborate as a platter of gourmet cold cuts, cheeses and the like. Antipasto platters look and taste spectacular and are simple to put together. Though they're traditionally served as a prelude to a meal, I've often turned them into the main event itself, either as a casual supper or a party tray with wine and beer. In fact they have become a regular on the menu as a casual meal option as well since the lack of cooking required (most of the stuff can be outsourced) makes them ideal for relaxed weekend fare. Just add good bread and a green salad.

I did an antipasti platter of mushrooms and peppers with garlic and sun dried bruchettas on the side. For this batch I cooked about 5 packets of mushrooms, and a dozen peppers. I would advise doing this in larger quantities because the slow cooking process yields much better results with larger quantities. (You'll know exactly what I mean when you soak up the juices left on the platter with a bit of bread once the antipasti is over.) And although the mushrooms require little time, if you are going to sit and peel peppers you might as well enjoy them for a while!

I did an antipasti platter of mushrooms and peppers with garlic and sun dried bruchettas on the side. For this batch I cooked about 5 packets of mushrooms, and a dozen peppers. I would advise doing this in larger quantities because the slow cooking process yields much better results with larger quantities. (You'll know exactly what I mean when you soak up the juices left on the platter with a bit of bread once the antipasti is over.) And although the mushrooms require little time, if you are going to sit and peel peppers you might as well enjoy them for a while!

Antipasti

For the Mushroom antipasti
1 kg (5 standard 200g pkts)
1/2 cup garlic peeled and chopped fine
1 tbsp freshly crushed black peppercorns
1 cup of the best Extra Virgin Olive oil you can afford (I use Soler Romero organic EVOO)
1/3 cup fresh lemon juice (when you squeeze lemon juice add a little salt to it so it does not get bitter on standing) OR Balsamic vinegar (I use some a friend got me from Modena where it is made)
1 tbsp salt or to taste

Rinse mushrooms quickly under running water. Trim stems and cut off any discoloured bits. layer in a baking dish as you go. In a bowl combine all the other ingredients, mix well and pour over mushrooms. Allow to stand for 1/2 an hour. At the end of that time place dish in oven and grill until mushrooms are cooked. I usually let them cook until the parts sticking out are dried out and slightly charred - don't worry about the charred bits, they are what will add flavour to the whole later. Once cooked allow to cool and transfer to an airtight container juices and all. Leave for a while so the dried bits have had a chance to soak up the juices again and they are ready to eat. Serve at room temperature, warm or cold depending on the weather. These mushrooms will last up to 10 days in the refrigerator (if you let them)

For the pepper antipasti
1 dozen large red yellow and orange peppers.
1/2 cup olive (again the best Extra Virgin Olive oil you can afford)

For the marinade
1/2 cup chopped garlic
1 tbsp freshly crushed black peppercorns
1 cup of the best Extra Virgin Olive oil you can afford (I use Soler Romero organic EVOO)
1/3 cup fresh lemon juice (when you squeeze lemon juice add a little salt to it so it does not get bitter on standing) OR Balsamic vinegar (I use some a friend got me from Modena where it is made)
1 tbsp salt or to taste

Wash peppers, cut vertically into four wedges and arrange on a cookie tray. Brush with olive oil, and place in the oven. Roast until the skin has blistered and blackened all over. When it does, remove, place in a plastic bag or air tight box and seal. (This allows the peppers to steam, so the skins are easily removed). When cool, remove from bag, peel away skins and put in a bowl as you go, split open, remove seeds and stem, cut into wedges. Season with olive oil, minced garlic, salt and pepper and set aside till serving time. , split open, remove seeds and stem, cut into wedges.

For the garlic bruchettas
2 french loaves
1/2 cup butter or olive oil
10 cloves of garlic
1 cup of grated cheese

Pound the garlic to a paste in a mortar and pestle, add butter or oil and mix well. Set aside. Slice the french loaves to your preference of thickness (thin slices will give you crisp bruchettas, thicker ones will be crisp on the outside and softer on the inside). Spread the garlic butter/oil mixture over each slice and arrange in a baking tray. Scatter with grated cheese. Grill in the oven till the edges of the bread and the top of the cheese has started to brown. Remove and serve.

If you are inclined to spicier fare add minced chillies to the garlic oil mix or top with chopped jalapenos before the cheese.

For the sun dried tomato bruchettas
2 french loaves
2 cups sundried tomatoes
1/2 cup olive oil
10 cloves of garlic

Place garlic and tomatoes in a blender and blend to a paste adding oil in a thin stream as you go. Set aside. Slice the french loaves to your preference of thickness ( again, thin slices will give you crisp bruchettas, thicker ones will be crisp on the outside and softer on the inside). Spread the sun dried tomato mixture over each slice and arrange in a baking tray. Grill in the oven till the edges of the bread have browned well. Remove and serve.

It has been established in my family that I will go to great lengths to achieve a good meal but if you are not inclined to cooking you will find antipasti a great option as well. You will find basic things like olive and sun dried tomato tepanade, marinated olives, mushrooms and artichokes in the exotic food isles of your local supermarket and cold cuts and the like in the meats section.

With the cold cuts I used to be partial the offerings from Alf Farms and Prabhat untill I discovered the meats section at Hypercity this weekend. I was like a kid at a candy store!

Of course for more artisnal gourmet stuff you could also pop in to the Bombay Baking Company (BBC) at the JW Marriott at Juhu, the Deli & Pastry shop at the Renaissance in Powai, Grand Delicatessen at the Intercontinental the Grand, Moshe’s, Cuffe Parade, the Gourmet Shop, Grand Hyatt, Santacruz, Olive Market Cafe, Bandra but the best possible place to shop for an Antipasto platter is The Indigo Delicatessen, Colaba.