Monica Saigal Bhide's Blog, page 17

Mushroom, Leek, and Gruyere Tart

BUY NOW - The Messy Baker! 

BUY NOW - The Messy Baker! 
Are you ready for some fun in your kitchen? Please welcome – The Messy Baker! A wonderful debut cookbook by my friend Charmian Christie. I cannot tell how much much I waited for this book! I was one of her recipe testers and her delicious recipes made me quite the hit with my kids! I am not much of a baker but I did attempt some of the dishes in this book and guess what? I did not fail!

I love how the book is divided into sections like gritty, drippy, smudgy.. totally my kind of cooking!!

There are over 75 sweet and savory recipes.. each one of them worth a try and a permanent spot in your cooking repertoire. Charmian’s voice is warm and friendly and for someone like me, who is not a confident baker, she provides great tips on what to do when disaster strikes!

I am featuring two terrific recipes from this book. First one was an apricot crisp and up now: a lovely tart!

Mushroom, Leek, and Gruyere T art

From The Messy Baker by Charmian Christie. Recipe used here with permission.

If vegetables were looking to elect a spokesperson, I’d nominate mushrooms. A bit of heat brings out the best in them. And when things get downright hot, they maintain their composure, refusing to dissolve into an incoherent mash. They work graciously with almost any herb, are effusively complementary to dairy, and are as comfortable with fancy-dress pastry as they are with a Casual Friday slice of toast. With a support staff of herbs, cheese, and garlic, this recipe lets the earthiness of mushrooms shine.

 

Makes 4 to 6 servings | Commitment Level: Ready in an Hour or Less

 

1 sheet commercial puff pastry or

homemade Cheater’s Puff Pastry, defrosted

3 tablespoons unsalted butter

2 cloves garlic

2 sprigs fresh thyme, leaves only

2 cups thinly sliced leeks, white parts only, sliced lengthwise and slivered into half-moons

16 ounces cremini or portobello

mushrooms, cut into 1″ pieces

Ground black pepper (optional)

3 ounces grated Gruyere cheese

 

1. Preheat the oven to 425°F.

2. On a sheet of parchment paper cut to fit a rimmed baking sheet, roll the puff pastry sheet out to a 10″ square. Using a sharp knife, gently score the pastry an inch inside the outer edge, being careful not to cut all the way through. Place the parchment with the scored pastry onto a rimmed baking sheet. Refrigerate while you prepare the filling.

3. In a large skillet over medium heat, melt the butter. When it bubbles, grate the garlic on a microplane into the pan. Add the thyme leaves. Cook gently for 1 minute. Add the leeks and cook until they begin to soften. Add the mushrooms and cook until they are soft but not weeping juices. Place the mushroom filling into a strainer and let drain for a few minutes.

4. Spoon the mushroom filling onto the pastry, being careful to keep inside the score marks. Add a grind of fresh black pepper, if using. Bake for 15 minutes. Remove the tart from the oven and sprinkle with the cheese. Bake for 5 minutes, or until the cheese has melted and the pastry is golden brown. Serve while hot. This tart is best eaten as soon as it is cool enough to handle. Leftovers can bewrapped and refrigerated, but the pastry will suffer. To reheat, pop under thebroiler for a few minutes. Do not reheat in the microwave.

 

The gorgeous photograph of the tart was taken by the very talented Andrea Meyers.

The post Mushroom, Leek, and Gruyere Tart appeared first on Monica Bhide | Recipes, Stories, Inspiration.

Rosemary, Apricot, and Pistachio Crisps

BUY NOW - The Messy Baker! 

Are you ready for some fun in your kitchen? Please welcome – The Messy Baker! A wonderful debut cookbook by my friend Charmian Christie. I cannot tell how much much I waited for this book! I was one of her recipe testers and her delicious recipes made me quite the hit with my kids! I am not much of a baker but I did attempt some of the dishes in this book and guess what? I did not fail!

I love how the book is divided into sections like gritty, drippy, smudgy.. totally my kind of cooking!!

There are over 75 sweet and savory recipes.. each one of them worth a try and a permanent spot in your cooking repertoire. Charmian’s voice is warm and friendly and for someone like me, who is not a confident baker, she provides great tips on what to do when disaster strikes!

BUY NOW - The Messy Baker! 

I am featuring two terrific recipes from this book. First one is an apricot crisp and up tomorrow, a lovely tart!

 

Rosemary, Apricot, and Pistachio Crisps

Recipe from The Messy Baker by Charmian Christie. Used here with permission.

This apricot and pistachio version of Raincoast Crisps is adapted from Julie Van Rosendaal’s recipe for these double-baked treats. Delightfully crisp, these crackers are bursting with dried fruit, nuts, and seeds. A hint of rosemary makes them the perfect match for cheese at parties. If for some reason they outlast the cheese, nibble them plain. Be warned, an entire batch will disappear quickly at parties, leaving the water biscuits and rice crackers feeling snubbed. Are they sweet? A little. Are they savory? A titch. Are they addictive? Totally. Bet you can’t eat just one.

 

Makes 6 to 8 dozen | Commitment Level : Done in Stages

2 cups all-purpose flour

2 teaspoons baking soda

1?2 teaspoon fine sea salt

1 cup chopped dried apricots

1?2 cup chopped pistachios

1?2 cup pumpkin seeds

1?4 cup sesame seeds

1?4 cup ground flax seeds

11?2 tablespoons chopped fresh

rosemary

2 cups buttermilk

1?4 cup packed brown sugar

1?4 cup honey, warmed

1. Preheat the oven to 350°F. Coat two 8″ × 4″ or 9″ × 5″ loaf pans with cooking spray, or grease liberally with butter and dust with flour.

2. In a large bowl, combine the flour, baking soda, and salt. Add the apricots, pistachios, pumpkin seeds, sesame seeds, flax seeds, and rosemary, and toss to coat evenly with the flour mixture. In a small bowl, combine the buttermilk, brown sugar, and honey and stir until the sugar and honey dissolve. Add to the flour mixture and stir until just combined. Pour into the loaf pans. Bake for 35 to 45 minutes, or until golden and springy to the touch. Remove the loaves from the pans and cool on a rack. The bread is easier to slice when cool, so bake the day before or pop it in the freezer to cool it down.

3. Preheat the oven to 300°F. Using a serrated knife, slice the loaves as thinly as you can. Aim for no thicker than 1?8″ if possible. Place the slices in a single layer on an ungreased baking sheet and bake for 15 minutes. Turn them over and bake for 10 minutes, or until they are crisp and deep golden brown.

BUY NOW - The Messy Baker! 

Photograph of crisp by superbly talented Andrea Meyers.

 

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On Giving Up (Writer UnBoxed)

 

 

This past week I had the honor of being featured on the amazing WRITER UNBOXED website. I talked about what it feels like when you think you have to give up a dream.. I would love to hear your thoughts on the post.

 

Here is an excerpt:

Last week, I made a rather harsh decision. I decided to quit writing. Forever.

To know how hard this decision was for me, consider this: all I have wanted to do is write stories. But sharing stories, in my culture, is the equivalent of being perpetually unemployable. My parents were totally against my decision to become a writer.  So instead I earned myself an engineering degree with two masters in technology. And found myself employed with a six-figure job for over a decade. But the calling to write was too strong and in the end it won out. I became a writer, a food writer to be more specific. For ten years, I wrote books, articles for national and international magazines and newspapers, and commentaries; got nominated for some awards; and even managed to get a syndicated column. I thought I had it made.

Until last week, that is.

 

 

CLICK HERE TO READ THE REST. I hope you will share your opinions, experience and insight.

 

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Top Ten Power Dining Spots in Washington D.C.

 

I am so delighted to share some of my favorite power dining spots in Washington, D.C.  I hope you will enjoy the read and do share your favorites with me!

 

TOP TEN POWER DINING SPOTS IN WASHINGTON, D.C.

(istock photo)

 

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Eggplant with honey and ginger

This year my book, Modern Spice, celebrates five years! In honor of the book, I will be posting a few recipes over the year. A really simple way to cook eggplant!

Eggplant with Honey and Ginger

(Thanks Cheryl Sternman Rule for letting me use the photo!)

6 tablespoons vegetable oil (more if needed)

1 medium eggplant, sliced into 3/4″-thick rounds

Table salt

3 tablespoons Ginger and Honey Marinade (recipe follows*), warmed

Heat the oil in a large lidded skillet over medium-low heat.  When the oil begins to shimmer, add the eggplant and cook, covered, 12 to 14 minutes on each side, until soft and well-browned.  If all the eggplant slices don’t fit into the skillet, do this using two skillets simultaneously.  This way, the first batch won’t get cold while you are making the second batch.

Remove from the pan and drain on paper towels.  Season with salt.

Place on a serving platter and drizzle with the marinade.  Serve immediately.

Ginger and Honey Marinade*

1 tablespoon grated peeled fresh ginger

1/4 cup warmed liquid honey

1 teaspoon red chile flakes

1 tablespoon pomegranate molasses

1 tablespoon vegetable oil

1/2 teaspoon grated lime or lemon zest

Combine all the ingredients in a bowl and stir thoroughly to combine.  Transfer to a covered, nonreactive container, and refrigerate until needed.

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Red Rice Pilaf

Red Rice Pilaf

From the City Cook by Kate Mcdonough

 Pilaf with Bhutanese red rice is a nutty and beautiful alternative to traditional white rice pilaf. You can usually find Bhutanese red rice in city markets, gourmet shops, and specialty markets. The most common brand is Lotus Foods, a company that sells other imported and heirloom rices, including the exotic black Forbidden Rice.

This nutty pilaf is a perfect companion to any dish with which you might normally serve pilaf or a flavored rice, including fish, duck, and chicken. It’s also great as part of a vegetarian menu that features vegetable gratin, curried vegetables, or ratatouille.

 

1 cup Bhutanese red rice

2 tablespoons unsalted butter

1?4 cup finely minced yellow onion or shallots

11?2 cups chicken stock (homemade or boxed, not from a bouillon cube), at room temperature or warmed

2 small or 1 large sprig fresh thyme

1 bay leaf

Salt

Freshly ground black pepper

 

Rinse the rice with cold water. Drain completely, shaking off any excess water.

In a large (about 3quart) saucepan or a sauté pan with a cover, melt the butter over medium heat until the foam subsides. Add the onion and cook until soft and trans? parent, 1 to 2 minutes, keeping the heat low so that it won’t brown.

Add the rice and stir to coat with the melted butter. Cook, stirring with a wooden spoon, over medium heat. Your goal is to cook the rice for 1 to 2 minutes, not to toast it, but to have the hot butter adhere to the surface of the grains. It’s at this point when the rice begins to sound dry and scratchy as you stir it.

Add the warm stock, thyme sprigs, and bay leaf. If you’ve not used a salted stock, add 1?2 teaspoon salt.

Thanks, Sala Kannan for a great photo

Cover and gently simmer over low heat for about 20 minutes. It’s done when all the stock is absorbed and the grains of rice are tender but still chewy. If you want the grains to be softer, add 1?3 cup more stock and cook for a few minutes longer.

Fluff the rice with a fork and remove the bay leaf and thyme sprigs. Taste for sea? soning, adding salt and pepper as needed.

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Spinach and Cheese Pulao

 

Spinach and Paneer Cheese Pulao

Palak Paneer wale Chawal

Adapted from Flavors First by Vikas Khanna

Basmati rice pulao with spinach and paneer cheese, seasoned with the aromatic bay leaf has a great balance of flavors. I serve this tasty and hearty dish with raita .

Serves 4 to 6

1 1/4 cups basmati rice

1 cup vegetable oil

8 ounces paneer cheese cut into 1-inch cubes

3 tablespoons ghee or vegetable oil

1 dried red hot chile (such as chile de arbol), crushed

3 bay leaves

1 teaspoon black peppercorns

2 1/2 cups water

Salt, to taste

4 ounces fresh spinach, chopped

1. Wash and drain the rice and soak it in cold water for 20 minutes. Drain and set aside. Preheat the oven to 250°F.

2. Line a sheet pan with paper towels. Heat the oil in a frying pan on medium heat to 350°F. Test the oil with a cube of cheese: the cheese should begin to bubble immediately. Lightly fry the paneer until golden brown, about 3 minutes. Remove with a slotted spoon and set aside to drain on lined baking sheet.

3. Heat the ghee or oil in a 3 1/2 quart ovenproof pot with a tight lid and fry the red chile, bay leaves, and peppercorns for 1 minute on medium-high heat. Stir in the rice and fry for 2 minutes. Add the water and salt and bring to a boil. Add the cheese, reduce the heat to low, and cover. Simmer for 10 minutes, adding a few tablespoons of water if the rice gets too dry.

4. Stir in the spinach and cook uncovered until the water has evaporated, 5 minutes. Cover with a damp kitchen towel and the lid and place in the oven to bake, 5 minutes.

5. Remove from oven and let stand for 5 minutes. Discard the bay leaves. Adjust salt to taste and serve hot.

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30,000 reads — “Life of Spice” on WATTPAD

I think this is one of the biggest highlights of my writing career! My humble collection of food essays, titled LIFE OF SPICE, has received over 30,000 reads on WATTPAD. I am very honored and grateful to all those who have read the essays and left such kind comments!

 

It also makes me really happy to let you know that this month, my book Modern Spice, releases in paperback! So if you enjoyed the essays in LIFE OF SPICE, you will enjoy the essays in Modern Spice.. of course, along with super easy, contemporary Indian recipes.

Here is a snapshot of the recipes in Modern Spice:

 

 

 

 

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Health Benefits of Spices by Deanna Segrave-Daly, RD

So delighted to have Deanna Segrave-Daly, RD be a guest poster here today. Deanna discusses the health benefits of spices ( a topic you know is close to my heart!). A MUST READ!

Indian Spices For the Health of It

By Deanna Segrave-Daly, RD

I’m excited to be guest blogging for Monica today. I had the privilege of hearing her speak at this year’s Eat Write Retreat conference, where we got to chat a bit. When she suggested I write a post about the health benefits of Indian spices, I was all in– after all my blog is called a Teaspoon of Spice (which I co-write with my business partner, Serena Ball.) As a food-loving dietitian, I emphatically believe healthy food should always taste delicious. Any nutrition tips I share are usually accompanied by a tasty cooking tip or a yummy recipe.

Fresh herbs and spices are an important part of upping the flavor ante of healthy dishes. But guess what? It turns out they also add a powerful nutrient punch to recipes. While there is no specific recommended “daily doses” of spices (because the research on the health effects of spices and culinary herbs is still emerging), adding spices/herbs to every meal is a good rule of thumb. And it’s not a hard thing to do when you like to cook!

Here’s a breakdown on some popular Indian spices:

Cayenne (Red Pepper)

Benefits: Considered one of the “Seven Super Spices” – because it has higher levels of antioxidants and with promising health benefits – cayenne is a great source Vitamins A & C. Some research indicates that cayenne could help decrease appetite and rev up your metabolism; but don’t go on that cayenne pepper cleanse just yet. Those calorie-burning effects are minimal; so instead rather, enjoy cayenne in your food as much as your spicy tolerance levels allow.

Uses:  Cayenne is popular in Indian, Mexican, Italian and Cajun cuisines and used to flavor meats, chili, seafood, fruit and vegetables – basically, add it to any food you want to make hotter!

Recipe: Lychee Pineapple Salad

Coriander Seeds

Benefits: Another antioxidant-packed spice, coriander is being researched for its possible role in lowering blood cholesterol. It’s also is a decent source of several minerals including iron and calcium.

Uses: Often a part of garam masala and curry spice blends, try coriander in soups, stews, beans, dressings, marinades, burgers, meatballs, chicken and fish. The seeds are delicious when toasted and then grounded. (In America, we refer to the fresh stems and leaves as ‘cilantro’ and the seeds as ‘coriander.’)

Recipe: Gorgeous Chicken Skewers

Cumin

Benefits: Cumin is a rich source of iron (1 tablespoon provides almost half of your daily iron recommendation) and also has potential anti-inflammatory effects. Other possible benefits include fighting off bacteria, lowering blood sugar and warding off certain cancers.

Uses: Add to chili, dips, salsa, beans, chicken, pork, fish, grains and root vegetables. Cumin is usually a part of garam masala, too, and is fantastic when paired with coriander.

Recipe: Cumin & Chickpea Flatbread

Turmeric

Benefits: Monica has professed her love for this gorgeous golden yellow spice and with good reason, as turmeric is another one of those “Seven Super Spices.” With fairly powerful anti-inflammatory effects, turmeric is a good-for-your-heart spice to have on hand. It’s also a source of iron and manganese.

Uses: Commonly found in curry powder; try adding turmeric to chicken/tuna/egg salad, rice, fish, dips, soups and vegetables like peas and potatoes.

Recipe: Monica’s Fish Curry (her dad’s favorite!)

(All photos and text courtesy of Deanna Segrave-Daly)

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The banh mi Handbook

 Buy the book now!! 

I cannot tell you who was more excited when Andrea Nguyen’s The Banh Mi Handbook arrived. It was a toss up between my kiddos and myself! We are huge fans of her work and actually admit that the family started eating tofu thanks to her last book!

The banh mi handbook is a treasure. Not only are the recipes delightful and interesting, I loved the fact that the book has an entire section dedicated to explaining all the constructs of the sandwich. Andrea explains in great detail (and style) how to get the right bread for the sandwich, the right condiments (like Maggi Seasoning Sauce), the best mayo etc. What I loved in particular is how practical her approach is. I really dislike books that inform you that if you do not make your own, say bread, the dish will NEVER taste as good as it should. Andrea is more practical (and hence makes her book a much more practical tool) and provides suggestions for store-bought breads and sauces. Of course, there is a grand recipe for making your bread etc.



We prepared the Hanoi Grilled Chicken. Our fillings included cucumber, pickled radish, onions, cilantro etc. The kids helped a lot with this and then made their own sandwiches. This dish, and the three others we tried, were all super hits.


I am not going to post the recipe here for this dish and here is why: In order to do justice to her book and her recipe, my suggestion is to go buy it. I can post the recipe for the Hanoi Grilled Chicken filling here but really that would tell you only 1/2 of what you need to know to make the perfect banh mi! The details about the bread, the sauces etc are what make this book a true standout!



Buy the book now!! 

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