For now, we are eating as it is. But it could also end up in a sorbet ‘such as’ this one.
I know it is my second post of the day. I am just back from a two day vacation. I am invigorated and have tons of energy. Energy to do such simple posts but not for recipes.
These fruits are from a mulberry plant that has decided to climb over our neighbors fence and give us a share of the bounty too. Feeling unappreciated can make you do things like that. : ) It is a crazy maze of a trumpet vine, a grape vine and the mulberry
plant tree. Today I had the energy to find my way into this maze and return with these berries.
It seems like Americans don’t think these berries are edible. No one else seem to be enjoying these berries around here. I am not complaining, the more for us. As kids in Kerala, these were all the rage. Most of the berries were consumed before they were this ripe because we were impatient to let them get this ripe, and also your friend might eat it before you do if you wait.
Mulberries are sweet and tart and they also stain purple. Natural lipstick, I say.
A recipe that mentions its source as grandmother or mother instantly attracts my attention. I have a sort of blind faith in such recipes. When Heidi of 101 cookbooks blogged this pesto recipe from her friend’s mother, it was instantly bookmarked.
Our basil herbs were fresh with new young sprouts after a recent harvest and it would be perfect with the grilled lamb chops that were making for dinner. And better yet, no food processor to clean.
Original recipe here
Young basil leaves – 1 cup packed.
Garlic- 2 cloves
Pine nuts – 2 tbsp
Parmesan cheese freshly grated- 1/4 cup
Good quality extra virgin olive oil- 2 tbsp
For mincing, you will need a sharp mezzaluna, but I replaced it with a crinkle cutter.
There is only one step. Mince till you get a fine mince of the ingredients. Heidi recommends starting with the garlic and 1/3 rd basil. Keep adding the ingredients in parts till everything is minced. Start with garlic, then basil, followed by pine nuts and cheese.
Once mincing is done, transfer the pesto into a bowl and add the olive oil.
At this point I kept it in the refrigerator. At dinner time, mixed it with some cold angel hair for a cold pasta side dish. It was delicious. Thanks Heidi for sharing this wonderful recipe. It was really relaxing mincing and mixing with hand and using the crinkle cutter.
As Heidi said, there is no salt and pepper in the pesto. So salt your pasta water generously.
On our trip to Acadia last year, we had breakfast at a really cute place called “Two Cats“. It was a great place, great food and great ambience. You could sit amidst blooming lilacs and down their amazing stuff ( the best pancakes) with some fresh squeezed orange juice. Read another review here.
The place was so good that we couldn’t bear to have breakfast anywhere else during our stay.
And after coming home from the trip, I started making my own orange juice for breakfast. When winter came, fresh squeezed orange juice was replaced by piping hot tea. Now that summer is around the corner, it is time to bring fresh squeezed orange juice back.
I don’t have a juicer. So I just cut the oranges into two. Squeezed the oranges with my hands and using a spoon, added some of the pulp to it. Regulate the pulp content to your liking.
Oranges should be at room temperature to get a good yield of juice.
The theme for this month is Summer Fruits.
For the life of me, I coud’t find a dish that screamed ginger. Kerala Fish Curry was in my plans for a while, but then I couldn’t find decent fish. Today I landed on this recipe, and as fate would have it, I am contributing to JFI Ginger. Hurrah!!
Ginger is indispensable in an Indian household. Shown below is a patch of ginger growing at my home in Kerala. Usually there are a few patches of ginger growing close to the house. When you need ginger, take your digging equipment and unearth fresh ginger. The wonderful smell of ginger on your hands is pretty amazing. Of course, as a kid I hated the chore of having to get out and dig the ginger out of the soil. Now, I wish I had some freshly dug ginger.
Original recipe here
I followed the recipe exactly, except for using greek yogurt and cold milk.
Yogurt – half cup
Chopped ripe mango – a handful ( I used frozen mango)
Sugar or honey – 2 tbsp or adjust to taste
Low fat milk ( cold) – 1/2 cup
Crushed ice- half cup/handful
Fresh ginger- 1/4 – 1/2 tsp based on your taste. I used a thin slice and chopped it into thin strips.
Powdered cardamom – a pinch
Just mix everything in a blender. If too thick, add more milk or cold water.
Adding fresh ginger to mango lassi was new for me. I liked it, but I suspect it could take getting used to.
Parsley leaves and flower
Althouth we make pasta quite often, we have never made pesto before. Pasta and pesto sound so close, no wonder they are made for each other. I had some parsley growing crazy in my garden and some of them had started to flower which meant that if I dont act quickly, they would all be gone and not edible anymore. So we had to act fast. Meanwhile Satish had been craving for pasta for some time. And finally it seemed to be the best possible time for some ‘pasta with pesto’.
I just read the rules of herb blogging and it requires you to write somehting about the herb. Makes sense, but I hardly know anything about parsley except that it is used in Italian and Meditteranean cooking, and also have two forms- the curly one and the flat leaf one. The ones I grew were flat leaf . They hardly require any special growing conditions. I never watered them regularly, they just grew on rain water. I definitely had to search for more info on this herb and this is what I found.
Parsley is the world’s most popular herb. It derives its name from the Greek word meaning “rock celery” (parsley is a relative to celery). It is a biennial plant that will return to the garden year after year once it is established.Parsley is among a small number of foods that contain any measurable amount of oxalates, naturally-occurring substances found in plants, animals, and human beings. When oxalates become too concentrated in body fluids, they can crystallize and cause health problems. For this reason, individuals with already existing and untreated kidney or gallbladder problems may want to avoid eating parsley.(Info from here.)
One of the blog posts in The Traveler’s Lunchbox some time ago had been on pestos, and it had somehow stuck to my brain. So I found the recipe, but unfortunately it did not have a recipe for parsely pesto but it did have one for a sundried tomato pesto (Pesto Rosso). It looked so fab that we had to try that out. Now as for the parsley, this recipe came to my aid.
Parsley Pesto Ingredients( I did not measure any ingredients, just combined them all and tasted it to balance all the ingredients.)Parsley, pine nuts, parmesan grated, salt, garlic and extravirgin olive oil.
Now we all know linguini is cooked as it is, I mean in its all entire form (not broken).But recently we had eaten at an Indo Chinese restaurant in NY City and I had loved the hakka noodles which looked like linguini broken into small pieces. So that is what I did with the linguini…broke it into 3 parts.
Linguini with two pestos– sundried tomato pesto and parsley pesto.
Made a batch of each pesto and mixed it with pasta. We were very satisfied with both pestos. The remaining pesto was used as a sandwich filler. We still had leftover pesto which we had with some bread and cheese.
Creating a beautiful plate of food is immensely satisfying for the eyes and mind. On a weekend day, we decided to take our dining at home to a fancier level and that is how this dish was born.
Lamb chops are always elegant and is one of the easiest meats to cook. The strong flavor of the lamb can stand up to strong flavorings. This recipe for lamb chops is from the cookbook: Gourmet Meals in Minutes. The beautiful picture of the lamb chops on its cover is what made me buy the book.
Mint yogurt ( recipe from Starchefs, Chef Thomas John at Mantra, Boston)
1 cup fresh mint leaves, well rinsed and tightly packed
1 cup cilantro leaves, as above
2 cloves garlic
1/4 cup onion, chopped
salt, to taste
1/4 cup raw mango, pitted and sliced
2 Tablespoons fresh lime juice
1/2 cup plain yogurt
Blend all ingredients in a blender. I used only half of the above measurements for two people.
Lamb chops( Broiled)
8 lamb chops
3 tablespoon reduced-sodium soy sauce
1 tablespoon each of Dijon mustard, Worcestershire sauce, veg.oil and chopped rosemary.
Freshly ground black pepper half tsp or more to taste
Thyme 2 tsp.chopped ( I used a tsp. of dried thyme) – optional
Salt and pepper to taste
Combine soysauce, mustard, Wostershire sauce, veg. oil, pepper, rosemary, thyme into a ziplock bag. Add the lamb. After squeezing the air out, seal the bag and turn to coat the lamb with the marinade. Refrigerate for 30 min.
Preheat the broiler. Remove the chops from the marinade. Brush off excess marinade off the bones or else it burns under the broiler. Season the chops with salt and pepper.
Broil the chops 5 inches from the heat until done. 4 min on each side for medium , and about 6-7 min for well done. Remove and cool for a few min and then plate. If desired, you can pan fry the chops before putting under the broiler.
Create a base using the mint yogurt. Place 2 lamb chops in an intercrossing pattern or side by side as seen in the picture.
Use a tuna can with top and bottom removed. Fill the rice into this to plate rice in a circular shape. If you have another side dish, place it on the side of the lamb chops.