Get your kids in the kitchen early and often.

If they participate in the preparation, they are sure to try new foods.

Cooking is also a great way to learn about math and colors and shapes - patience too.  How to do things methodically and wait for the results.

Best of all, you get to eat what you make.

I hope you bring your kids into the kitchen

I think I will cook mussels for dinner tonight.
What are you having?

I think I will cook mussels for dinner tonight.

What are you having?

foodcurated:

Salted caramel “grenades” from @BreadAhead. I watched these get filled to the breaking point. They explode into your mouth and make you feel like a little kid. #doughnuts #donuts (at Borough Market)

foodcurated:

Salted caramel “grenades” from @BreadAhead. I watched these get filled to the breaking point. They explode into your mouth and make you feel like a little kid. #doughnuts #donuts (at Borough Market)

NY STRIP STEAK AU POIVRE OVER GARLIC MASH AND ASPARAGUS

There is nothing better than a good steak cooked well.

And the au poivre sauce - o my - its a peppercorn and cream sauce - how can you go wrong.

This is my dad’s favorite sauce - I think it would be his request for his last meal and if I ever was to black mail him, I would do it with a boatful of this sauce.

3 NY strip steaks (try to get the best quality and the thickest cut you can afford)

1 tbs. peppercorns, coarsely crushed

couple stalks of rosemary or thyme

1 cup heavy cream

1/4 cup cognac (optional)

1 cup buttermilk

1 tbs. oil

2 + 3 tbs. butter

salt to taste

4 idaho potatoes, boiled in generously salted water

1 bunch asparagus, roasted in the oven

1 head of garlic

Heat a skillet with the oil and place the sprigs of rosemary in the oil.

Season the steaks generously with salt and 1/2 tsp. peppercorns

Place the steaks in the skillet and don’t move it for at least five minutes, in order to achieve the beautiful brown crust.

While this is happening, heat the buttermilk and 3 tbs. butter gently with the cloves from the head of garlic in a pan.  Cook for about 10 minutes.

Turn the steak on the other side and cook again for 5 minutes.

With a potato masher, begin to mash the potatoes and slowly drizzle the garlic buttermilk and keep mashing.

I call my mashed potatoes rustic so I don’t worry about them being lumpy.  You mash them to the consistency you enjoy.  Season with salt.

I usually finish my steaks in the skillet itself - you can cook them in the oven if you like.

Remove the steaks and add the cream and cognac if using to the skillet.  Use a spatula to scrape the yummy brown bits off - add the remaining peppercorns and cook sauce for about 5 minutes.

Taste for seasoning.

When ready to serve, add cold butter to sauce to guild the lily - you can omit this step but hey, I don’t eat a steak everyday.  Incorporate the butter into the sauce and add the steaks to the sauce to warm them through.

Let them rest in the pan for at least 10 minutes with the heat turned off.

I urge you to eat them rare to medium rare.

125 degrees is rare

130 medium rare and 140 is medium.

Please please don’t cook your steak to well done.

Spoon a nice helping of the mashed potatoes, and then place the steak on top.  Nestle the asparagus next to it and spoon with the sauce - copiously, if you are my dad.

Enjoy.

Until I eat again!

POTATO TIKKIS (CROQUETTES) AND BATATA VADA (POTATO SLIDERS)

Who doesn’t love potatoes?

If that’s you, I’m sorry - then I feel I don’t trust you :)

Potatoes are cheap and versatile - take on the flavor of just about anything.

Potato tikkis are a common snack in India and if you put them between a bun with some chutney, then you have an amazing slider.

6 idaho potatoes, peeled and boiled

1 cup frozen peas

1 Tbs. coriander powder

1 tsp. cumin powder

1 tsp. salt

4 tbs. chopped cilantro

2 green chilies chopped (optional)

2 tbs. oil

For the sliders - you can find pav buns in Indian stores or just use a small roll, even mini pitas

I will share the chutney recipe in the next post.

Mash the boiled potatoes and add the salt, coriander, cumin, cilantro and chilies.

Mash the peas with a fork.

Now take about a golf ball size of the potato mixture and form it into a flattish disk.  Make an indentation with your thumb and put in a scant tsp. of the peas.  Close the potatoes around the peas and you have a tikki.

Do this for all the potatoes.

Heat a non stick skillet with the oil and place the tikkis.

Cook on each side for about 5 minutes - all the ingredients are cooked - so you are basically heating the potatoes through.

Serve hot with cilantro chutney.

Enjoy.

Until I eat again!

COOKING CLASS AT THE INDIAN CULINARY CENTER NYC

A cooking class is a great way to get together with friends and spend an evening of learning, fun, food and of course wine.

The pictures are from a Bridal Shower I did a few months ago.

All the girls were Indian and the bride wanted to learn a few specific dishes to cook for her new husband.  

I can’t stress how much fun it is - a great way to enjoy the company of your friends while you learn something new.

HOW IT WORKS

You pick the menu since the classes are private.  The classes are 3 hours and cost $ 200 plus the cost of ingredients.

One can easily learn from 5-7 dishes depending on their complexity.

The classes are held in your kitchen - you buy the ingredients and I bring all the spices or any hard to find ingredients.

We start with an appetizer right away, so you can enjoy glass of wine and a nibble as you cook.

At the end of the class, we all sit down to enjoy the meal you helped prepare.

You don’t need to be getting married to book a class - a dinner party, a birthday party or just that it’s a Thursday :)

Please let me know if you are interested or have more questions.

I look forward to hearing from you and hopefully doing a class for you and your friends.

Until I eat again!

50 likes!

50 likes!

FISH STEW
Got fish on my mind.
This is beautiful stew I made recently.
It is so very simple - get the very best seafood you can find and poach it in a broth of clam juice and white wine.
Sear the scallops and garnish with scallions and dill and lemon juice.
Enjoy.
Until I eat again

FISH STEW

Got fish on my mind.

This is beautiful stew I made recently.

It is so very simple - get the very best seafood you can find and poach it in a broth of clam juice and white wine.

Sear the scallops and garnish with scallions and dill and lemon juice.

Enjoy.

Until I eat again

Mini Lamb Slider
I love to entertain serving just small bites, plenty of things to chose from and you can graze all night.
That is my favorite way to spend an evening - a glass of wine in one hand, bite sized foods in the other and someone interesting to banter with.
If that someone is cute - then - well, life is perfect :)

! lb. minced lamb (make friends with your butcher)
if you can’t find lamb, use any minced meats like beef, chicken, pork or veal
2 Tbs. chopped scallions
2 Tbs. chopped cilantro
1/2 tsp. salt
pepper
1/2 tsp. coarsely ground coriander seeds
1/2 tsp. cumin powder
1 Tbs. oil
8 mini pitas - warmed right before serving
Mix all ingredients in a bowl.  Make a small ball and cook it to check the seasoning.  Adjust to your taste and then make 8 flat hockey puck size balls.
Heat a non stick skillet with oil and cook for about 5 minutes on each size.
Lamb can be eating medium rare - adjust time for other meats which need to be cooked through.
Slice pita open and set a lamb patty atop and serve.
Optional - serve with yogurt blended with salt and cilantro.
Until I eat again!

Mini Lamb Slider

I love to entertain serving just small bites, plenty of things to chose from and you can graze all night.

That is my favorite way to spend an evening - a glass of wine in one hand, bite sized foods in the other and someone interesting to banter with.

If that someone is cute - then - well, life is perfect :)

! lb. minced lamb (make friends with your butcher)

if you can’t find lamb, use any minced meats like beef, chicken, pork or veal

2 Tbs. chopped scallions

2 Tbs. chopped cilantro

1/2 tsp. salt

pepper

1/2 tsp. coarsely ground coriander seeds

1/2 tsp. cumin powder

1 Tbs. oil

8 mini pitas - warmed right before serving

Mix all ingredients in a bowl.  Make a small ball and cook it to check the seasoning.  Adjust to your taste and then make 8 flat hockey puck size balls.

Heat a non stick skillet with oil and cook for about 5 minutes on each size.

Lamb can be eating medium rare - adjust time for other meats which need to be cooked through.

Slice pita open and set a lamb patty atop and serve.

Optional - serve with yogurt blended with salt and cilantro.

Until I eat again!

TUNA TARTARE
I absolutely love every kind of tartare
Tuna tartare is one of those dishes that acts as a canvas for a chef’s culinary sensibilities. Add a little soy and ginger and an Asian-infused flavor emerges. Mango or pineapple yields a gustatory trip to the tropics. At its most basic it is a cooling, relatively light repast, playing off of the smooth, firm texture of the fish, but in smaller, more toothsome bites than other members of the raw-fish pantheon like sushi or carpaccio.
The key to this dish is the freshest fish you can fish - your fish monger is your friend here.
1 lb. salmon
1 tbs. soy sauce
1 tsp. yuzu or mirin
1/2 tsp. kosher or sea salt
1/8 tsp. toasted sesame oil
For the garnish:
thinly sliced red radish
1/2 cup wasabi aioli (mix a tsp. wasabi to mayonnaise)
2 tbs. salmon roe (optional)
radish shoots (optional) or cilantro leaves
2 tbs. chopped cucumber
Keep all ingredients cold.
Right before you are ready to eat, chop the fish into 1/8 ” dice or have your fish monger do it.  Mix soy sauce, salt and yuzu and sesame oil.  Mix and taste for seasoning.
To serve: make a beautiful swirl of the aioli on your plate.  if you want to get fancy, place a round mold on the place and spoon the tartare or just spoon it onto your place.  Sprinkle the cucumber, red radish and garnish with cilantro of radish shoots.  A little salmon roe should guild the very beautiful lily.

Serve right away with a crisp white wine like a chardonnay or a reisling.
Until I eat again!

TUNA TARTARE

I absolutely love every kind of tartare

Tuna tartare is one of those dishes that acts as a canvas for a chef’s culinary sensibilities. Add a little soy and ginger and an Asian-infused flavor emerges. Mango or pineapple yields a gustatory trip to the tropics. At its most basic it is a cooling, relatively light repast, playing off of the smooth, firm texture of the fish, but in smaller, more toothsome bites than other members of the raw-fish pantheon like sushi or carpaccio.

The key to this dish is the freshest fish you can fish - your fish monger is your friend here.

1 lb. salmon

1 tbs. soy sauce

1 tsp. yuzu or mirin

1/2 tsp. kosher or sea salt

1/8 tsp. toasted sesame oil

For the garnish:

thinly sliced red radish

1/2 cup wasabi aioli (mix a tsp. wasabi to mayonnaise)

2 tbs. salmon roe (optional)

radish shoots (optional) or cilantro leaves

2 tbs. chopped cucumber

Keep all ingredients cold.

Right before you are ready to eat, chop the fish into 1/8 ” dice or have your fish monger do it.  Mix soy sauce, salt and yuzu and sesame oil.  Mix and taste for seasoning.

To serve: make a beautiful swirl of the aioli on your plate.  if you want to get fancy, place a round mold on the place and spoon the tartare or just spoon it onto your place.  Sprinkle the cucumber, red radish and garnish with cilantro of radish shoots.  A little salmon roe should guild the very beautiful lily.

Serve right away with a crisp white wine like a chardonnay or a reisling.

Until I eat again!