Rinku Bhattacharya's Blog, page 54

Hummus and Lox Tartines for summer snacking

[image error]Where have the past few weeks gone? Thank goodness, for all that Sabra Hummus I received or I am not sure if I would have ever had a hiatus and decided to blog. Yes, this recipe is for a recipe redux contest and by posting it I am entering a competition.

We love hummus, what’s not like about this rich creamy plant based spread? I created this tartine yesterday, which being May 13th happened to National Hummus Day!

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We went out for lunch today, for what was a very crazy busy day. I guess, with a semi permanent house guest until October, life will just continue that way. As for mother’s day, the teen is going to make sure that I get a run for my mothering dime. As they say, big child bigger problems… I miss that sunny cherubic young girl who wowed the world with her confidence.

Yet, in the glimpses of this child woman, in the corners of life, in little nooks and crannies, I see potential and belief that keeps me hoping and waiting for the future. In some ways, I certainly see myself. I also realize that is the mothering journey – a journey of faith, hope and belief.

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Last evening, as the rain poured and poured, I cobbled up these bagels and lox inspired tartines. The tangy hummus was the base of these open-faced sandwiches allowing me to slather a generous amount. I subbed the cream cheese for a blend of goat cheese and Sabra Tzatziki dip, allowing a cooler healthier variation.

I also did a purely vegetarian version using sun-dried tomatoes instead of the smoked salmon, but again was considerably thrilled with the results. It makes for a wholesome nutritious snack and a light meal in and of itself. As for the brand of Sabra Hummus used – knock yourself out and try all five, we did and our favorites were the classic and the supremely spicy.

PrintHumus and Lox Tartines

Prep Time: 20 minutes

Cook Time: 6 minutes

Total Time: 26 minutes

A beautiful Mediterranean inspired take on Bagels and Lox, these hummus and lox tartines are easy, healthy and tasty.

Ingredients

1 whole grain baguette, sliced thinly
Olive oil to drizzle
1 cup of sabra hummus - classic or supremely spicy
6 oz smoked salmon aka lox
1/2 cup sabra tzatziki
1/4 cup goat cheese
Thinly sliced red onions
Thinly sliced red or yellow bell pepper
capers
chopped dill

Instructions

Heat the oven to 350 degrees. Spread the slices of the baguette and drizzle with olive oil. Heat and toast for about 6 minutes, until just crisped.
Remove and spread each slice with hummus.
Top with small amounts of smoked salmon, tzatziki and goat cheese.
Add thinly sliced red onions and bell pepper.
Sprinkle with capers and dill and enjoy!3.1http://www.spicechronicles.com/humus-lox-tartines/

 

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Cilantro Black Bean Burgers over Polenta Cakes and Guacamole

[image error]This months recipe redux theme is about using leftovers. This is something very close to my heart. I am always fighting the struggle of cooking just enough with having a stocked fridge. One of my staples are some kind of cooked legume. This contributed to the birth of these Cilantro Black bean Burgers. The general get-up of this recipe seems complex, but other than cobbling the polenta cakes, the rest of the meal comes together quite quickly.

I topped them with our favorite guacamole. While the meal took a bit of time, I made all of it with what I had on hand.

I had polenta that I needed to put to good use, hence the base of polenta cakes. This would be just and good and flavorful over regular burger buns. The black beans added a deep and smoky character to these burgers, making for a very satisfying meal. The next few months promise to be crazy and busy, guaranteeing that I shall be living in interesting times.

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Despite all the crazy pace of things, I managed to squeeze in my first farm class, it was a vegan class and seemed appropriate for earth day. I have also made another variation of this recipe, as sliders and promise to update with slideresque pictures, assuming that the weather improves. I need to wrap up today and get my eight hours of beauty sleep before the weekend slips away.

Among other things, I am excited that I made my first batch of decent idlies in a long time, and of course made a killer vegan pasta for class. Am I the only one who gets excited with cooking successes? Actually, lots of simple things impact me and make my day. I find they are easier and more attainable that the harder, steeper things. After all, little drops do indeed fill a bucket. Of course, in terms of things being eventful it looks like my life’s bucket just might run over.

PrintCilantro Black Bean Burgers over Polenta Cakes and Guacamole

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 10 minutes

A open faced black bean burger with lime and cilantro served over gluten-free polenta cakes.

Ingredients

For the Polenta Base

3 cups of water
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup polenta (cornmeal)
Oil for shallow frying


For the Black Bean Burgers

1 and 1/2 cups of cooked black beans
1 medium sized red onion, finely chopped
1/2 cup finely chopped mushrooms
1 tablespoon freshly chopped jalapeno (one jalapeno pepper)
2 tablespoons lime juice
1 tablespoon ground cumin
1 and 1/2 teaspoons smoked paprika
1 teaspoon salt
1/2 cup chopped cilantro
2 tablespoons chickpea flour
4 tablespoons olive oil

To serve
Guacamole
Sliced red onions

Instructions

Bring the water, salt and black pepper to a boil and the polenta and cook for about 12 to 15 minutes, until the polenta has a thick porridge like consistency. Pour the potenta on to a flat greased surface spreading to about 1/2 an inch thickness and let it cool for about 30 minutes, while you work on the black bean burgers
Using a round cutter cut into small 3 inch circles.
Heat the oil for shallow frying and add the polenta cakes and cook for about 2 to 3 minutes until golden on both sides.
Let it rest.
Mash the black beans and mix with the red onion, chopped mushrooms, jalapeno, lime juice, ground cumin, smoked paprika, salt and chopped cilantro. Add in the chickpea flour. Shape into small burgers to match the size of the polenta cakes or slider buns.
Place in the refrigerator for about 30 minutes.
Heat the olive oil on a flat skillet, add the burgers in a single layer and cook for about 3 to 4 minutes on each side.
To serve and assemble, place a burger over a polenta cake. To with a little guacamole and sliced red onions.
3.1http://www.spicechronicles.com/cilantro-black-bean-burgers-over-polenta-cakes-and-guacamole/

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Giant Chocolate Chip Oatmeal Cookie

[image error]This morning I had super baking success in the form of a Giant Chocolate Chip Oatmeal Cookie Cake. It is no secret that I am not much of a baker. So, baking success makes me super giddy sort of happy. The inspiration this morning was many sorts of things. It was Aadi’s 12th birthday, so something sweet was in order. We have pretty much been celebrating from Friday, so much for a solemn good Friday! Actually the weather has been so amazing! It has been difficult to feel solemn in any shape or form.

Starting from the fact, that this was an impromptu and unexpected holiday, everything else seems to be falling right in place today. Imagine, if you are woken by this sight, first thing in the morning. Wouldn’t you look out at the clear blue spring sky and count your blessings?

A post shared by Rinku Bhattacharya (@spice_chronicles) on Apr 17, 2017 at 4:34am PDT

So, this giant Chocolate Chip Oatmeal Cookie Cake is an amazing find, adapted from the recipe here, it was so easy and quick to put together, I actually made two variations – one with Oatmeal and one without.

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Of course, as luck would have it the kids and hubby liked the version with oatmeal and I sort of liked the sans oatmeal variety. Ok, I liked them both, but preferred the sans oatmeal version a teeny bit more.

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I also had no all purpose flour, so I ended up using whole wheat pastry flour, tiny bit more score for healthy.  Other things going for this cookie cake are that it feels like a cake but gets done really quickly (about 20 minutes). It also really tasted great with a glass of milk, almost making it a possibility for breakfast, at least I can hope? As you know, nothing makes me happier than adding to my meager collection of baked desserts, especially an easy breezy addition.

PrintGiant Chocolate Oatmeal Cookie

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A lovely easy to make giant chocolate cookie cake.

Ingredients

1/2 cup softened salted butter
1/2 cup brown turbinado sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 cup whole wheat pastry flour
1 tablespoon cornstarch
1/4 cup rolled oats
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup milk
3/4 cup plus 1 tablespoon semi-sweet chocolate chips
2 tablespoons white chocolate chips (optional)

Instructions

Grease a 9-inch round cake pan and pre-heat the oven to 350 degrees.
In a large mixing bowl add the softened butter, sugar and eggs and mix well.
Add in the vanilla extract.
Mix in the whole wheat pastry flour, cornstarch and rolled oats and the baking powder and baking soda and mix well. Add in the milk and mix to form a soft dough.
Stir in the 3/4 cup chocolate chips and the white chocolate chips if using.
Pour the batter into the prepared cake pan and sprinkle the remaining chocolate chips over the top.
Bake for about 20 minutes, until the giant cookie is golden and cooked through.
Remove from the oven and cool slightly and serve.3.1http://www.spicechronicles.com/giant-chocolate-chip-oatmeal-cookie/

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Polenta Upma with Spring Veggies

[image error]I have lately realized, to conquer the dinner or mealtime game in a busy household, we need to be strategic. This polenta upma with spring veggies is all about this strategy. My latest brainwave is ensure that with every thing I am trying, I get more than one meal’s worth. So, I had cooked a pot of polenta for polenta cakes. I will tell you what I did with those cakes one of these days. I hashed up the leftovers into this upma.

Bright and golden, polenta upma is just what one needs for a bright breakfast on a busy morning. You might say it is Saturday, but Saturday is run around, skip around day with the kids. Polenta and Semolina have a lot in common, both in terms of taste and texture. Hence, polenta fits in beautifully in this upma. This is essentially a polenta version of this dish! When you sub with polenta, you even can excuse yourself from feeling guilty about adding an egg over the dish. Eggy or eggless is your call!

Naturally, since it is spring, and we harvested our first round of asparagus, this polenta upma is vibrant with the brightness of spring vegetables.

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I have already mentioned about my pantry clearing escapades, so, among other unnecessary things I find myself deluged with 3 and half pounds of polenta. Which brings me to my pantry clearing lesson one, make sure you organize your dry pantry staples in clear containers. That way it is pretty easy to see what is on hand. If it does not have a home, it probably does not belong there.

I wish I could bail out of the bus trip planned to St. Louis, with the kids and the robotics families. The kids would have a fit, if I suggested such. Here’s to the upma as I add more crazy to a busy month.

PrintPolenta Upma with Spring Veggies

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A polenta cooked in the style of upma, this polenta upma is a perfect cheery morning dish.

Ingredients

2 tablespoons raw blanched peanuts
2 tablespoons oil
1 teaspoon whole mustard seeds
1 teaspoon yellow split Bengal gram lentils (sold as channa dal)
1 teaspoon whole white lentils (urad dal)
1 medium sized onion, finely chopped
2 whole dried red chilies, crushed
10 to 12 curry leaves
1 or 2 curry leaves
1 large carrot, peeled and diced
1 cup finely chopped asparagus
A handful of fresh peas
1 teaspoon salt or to taste
1/2 teaspoon turmeric
1 and 1/2 cups cooked polenta
1 cup water
2 tablespoons fresh lime juice (about 1/2 lime)
2 tablespoons freshly chopped cilantro

Instructions

Dry roast the peanuts until golden and set the peanuts aside.
Heat the oil and add the whole mustard seeds and wait until the seeds begin to pop. Add in the lentils and cook for a minute.
Add in the onion and saute for 3 to 4 minutes.
Add in the chilies and the curry leaves and mix well.
Add in the carrots, asparagus and green peas and mix well.
Mix in the salt and the turmeric with the polenta and water. Cover and cook on low for 10 minutes.
Remove the cover and cook a little longer until the polenta has a loose but thick texture. It should be thicker than a porridge.
Add in the lime juice and cilantro and mix well. Stir in the peanuts and serve hot.3.1http://www.spicechronicles.com/polenta_upma_spring_veggies/

 

 

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Chicken Bhartha – Shredded Slow Cooked Chicken

[image error]Chicken Bhartha is a slow cooked rendition of chicken. A dish where the meat is cooked to a “fall off the bone” consistency. Essentially, it is a Bengali style moghlai dish. That is code word for the fact that it was cooked in days where time is abundant. Now, there is that version and then there is my cheater version that tastes pretty darn good. There were no real leftovers from our Sunday family dinner, that my friends is very good, cheater schmeater good!

Spring has finally sprung, I am relishing these beautiful coolish days. I am back on the train track. It has just been a little tricky getting back to my original mode of productivity. As always, it is interesting getting to learn a new neighborhood.

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In my dreams I shall be able to load and complete all the wonderful recipes that I have compiled, slowly but surely. That last month has been a truly delicious one. The next few weeks, promise to be hectic, but probably pretty and beautiful ones. There is a trip to St Louis, stuck in the middle of almost everything.  We are planning a group trip riding in a bus no less.

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I have embarked on a pantry rearranging project.  It is amazing to see how much unnecessary dried items I have stock piled. It is good to be well prepared, but 6 pounds of besan or chickpea flour might be just a little bit too much. Interestingly enough, I have realized that clearing out a dried pantry is much harder than a fridge clearing exercise, at least will be in my case. I can only imagine my mother’s horror if she comes and takes a look at everything that I have piled. She is almost the opposite in her stocking and storing philosophy. But, for today, we are ready for my cheater Chicken Bhartha. And in case you are looking for more to do with shredded chicken, here is another to ponder on, as for a good roast chicken, feel free to try anything that catches your fancy.

PrintChicken Bharta – Shredded Slow Cooked Chicken

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A fragrant almost traditional way to use up leftover chicken.

Ingredients

1/3 cup blanched almonds or cashews
1/4 cup yogurt
3 tablespoons canola or grapeseed oil
1 teaspoon cumin seeds
2 medium sized onions, diced
1 tablespoon grated ginger
1 tablespoon minced garlic
1 teaspoon red cayenne pepper
1 teaspoon ground garam masala powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
3 ripe tomatoes, finely chopped
1 tablespoon kasuri methi (dried fenugreek leaves)
1 and 1/2 cups of cooked coarsely shredded chicken
1 teaspoon rosewater
Chopped green chilies to garnish

Instructions

Grind the almonds or cashew nuts with the yogurt and set aside. This needs to be done with care to ensure that it is smooth and creamy. Set this aside.
Heat the oil and add in the cumin seeds, when they sizzle add in the onions and saute for about 8 to 10 minutes, stirring frequently until the onions are softly wilted and turning golden brown.
Add in the ginger and the garlic and cook for another 2 minutes.
Add in red cayenne pepper, garam masala, ground cumin, ground coriander, salt and stir well.
Add in the tomatoes and cook the tomatoes until soft.
Stir in the fenugreek leaves (you can leave a little for garnishing if you wish), and add in the chicken with 1/2 cup of water. Simmer for five minutes and stir in the ground yogurt nut paste and cook for another minute.
Sprinkle with the rosewater.
Garnish with the reserved fenugreek leaves and green chilies and serve with flatbreads.3.1http://www.spicechronicles.com/chicken-bhartha-shredded-spiced-chicken/

 

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This too shall Pass! – A book Review!

[image error]I had requested This too Shall Pass from Blogging for Books on a whim.

It is a well written,  but somewhat heavy book to get through. I read it a few pages at a time. It was a great transition book, taking me quietly from Winter to Spring. It is a story that is about life, sadness and coping. It is about finding one’s equilibrium when times are difficult.

The lead character in the book, is dealing with the illness and subsequent death of her mother. An event that has left her mind numbed and totally overcome with sadness. She is overall unable at first to even cope with the most essential of tasks. She reaches out to her immediate circle of people – ex-husbands, children and close friends. People who otherwise might have been out of her orbit. In their company and generally with a change of scene and pace, she begins to learn to find her balance and begins to go through life again.

Overall, I have to confess it is not my preferred style of writing but the message of relevant and fits with life. We all go through these turbulent phases and need to regroup with our support system to find our equilibrium. It takes time, but we are resilient and life works itself out.

The story and circumstances in, This Too Shall Pass by Milena help us once again to remember this simple fact of life. The book will help you reflect and eventually give you the opportunity to reflect and find your bearings just like the lead character.

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Yellow Lentils and Coconut Steamed Cabbage

[image error]This yellow lentils and coconut steamed cabbage is an adaptation of the bengali coconut based slightly sweet cabbage we call Misti Bandakopir Dalna.

I have taken the classic recipe from The Bengali Five Spice and have been tinkering with it for a few days. Mostly, fussing with adding yellow split moong lentils to the mix. They give a nice texture and protein boost to this simple, delicate dish. I have been generally a little anxious as I always am when bracing for change. However, today I finally got this dish exactly the way I had been envisioning it.

The lentils were soft but intact, the cabbage tender crisp and delicately sweetened. The addition of sweet potatoes, instead of regular potatoes also works very well in terms of enhancing the sweetness inherent in the traditional flavors of the dish. It worked well for our usual Sunday dinner. Paired well with the salmon and rice that I had made. If only, I could write up and commit to memory the perfect Sunday suppers that come together.

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Among other things, I am planning an Arrangetram or Classical Dance Debut for Deepta. Let me tell you, it is almost easier to plan a small wedding. At least back in the day, our wedding seemed almost easier. I am running into the strangest of snags. May the future get a little saner.  The kids have deduced at least four more family dinners, that I am not sure when to make time for.  However, for today we have this nice and easy dish.

PrintYellow Lentils and Coconut Steamed Cabbage

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A colorful sweet and savory take on cabbage.

Ingredients

3/4 cup yellow split moong lentils
1/2 teaspoon turmeric
1 and 1/2 teaspoon salt
2 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
2 to 3 bay leaves
1 stick cinnamon, broken
1 tablespoon freshly grated ginger
1 pound of green cabbage very finely shredded
1 medium sized sweet potato, peeled and thinly sliced
1/2 teaspoon cayenne
1/2 teaspoon sugar
1/4 cup coconut milk
1/4 cup finely chopped cilantro

Instructions

Dry roast the lentils until they are gently brown and aromatic. Add in the turmeric and 1/2 teaspoon salt with about 1 and 1/2 cup water. Cook the lentils until all the water is absorbed. They should be soft but retain all their integrity. Set the lentils aside.
Heat the oil and add in the cumin seeds and fennel seeds and wait until the seeds begin to sizzle. Add in the bay leaves and the cinnamon.
After a few seconds add in the ginger and stir well.
Add in the cabbage, sweet potato and the salt cayenne and sugar.
Add in the coconut milk and mix well.
Cover and cook for about 10 minutes, until the cabbage is soft and the milk is absorbed.
Gently stir in the yellow lentils and gently mix well.
Garnish with the cilantro and serve.
3.1http://www.spicechronicles.com/yellow-lentils-coconut-steamed-cabbage/

 

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Kesar or Saffron Roshogolla – Revisiting a classic

[image error]Kesar or Saffron Rosshogolla is a golden take on the classic Bengali sweet, rossogolla.

Late last year, my friend Susan Hubbard at the farm had given me a large gift pack of saffron. I had not been able to put it to good use until recently. I have used it a couple of times and they were every bit of perfect in these saffron roshogollas.

A couple of years ago, I shared a classic  recipe for these lovely delicate poached sweets .

These days I stay away from the pressure cooker and make these on the stove top. I find I have more control over the results and almost find the entire process very peaceful and therapeutic. I also find my roshogollas expand better doing this method.

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It has taken a long time, but my children finally have learned the magic and beauty of both the rosshogolla and sandesh. Despite my compulsive and incurable sweet tooth, I have not been able to bring myself to savor commercially made Indian sweets. It just does not cut it for me. My repertoire for homemade Indian sweets is not huge but the ones I do make I do a decent job.

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Fresh tasting clean ingredients, a minimalist approach to sugar, all adds up in bringing home a fresh tasting sweet well worth the effort and calories. This beauties are found in almost all occasions in Kolkata, brought home it earthenware pots called a bhaanr. Our version of this tradition is to enjoy them warm, soft and fresh. The tips to a perfect roshogolla is pretty straight forward –

Tips for the Perfect Roshogolla

Fresh Homemade paneer or channa drained for about 4 to 5 hours

The drained paneer is kneaded well with just a hint of semolina

The sugar syrup should be light in fact my versions using a 3 is to 1 ratio of water to sugar yields a very light syrup

The balls should be poached gently. We should use a pot with enough space to cook and expand properly and should cool for about 20 minutes before the pot is opened.

The pristine white ones are always good, but if you want to flavor them, saffron, cardamom and rosewater are good options. These heady saffron roshogollas rest in a light and beautifully seasoned saffron syrup.

PrintKesar or Saffron Roshogolla – Revisiting a classic

Prep Time: 4 hours, 40 minutes

Cook Time: 20 minutes

Total Time: 5 hours

Yield: 20 roshogollas

A saffron infused version of rosshogolla, kesar or saffron roshogolla.

Ingredients

1/2 gallon milk
2 limes or lemons
1 and 1/2 teaspoon fine semolina
3 cups of water
1 and 1/2 cup of sugar
1 teaspoon saffron

Instructions

Heat the milk in a wide bottomed pan and bring to a rolling boil.
When the milk comes to a rolling boil, turn off the heat. Cut the lime or lemon in half and remove the seeds
Squeeze in the lime or lemon juice one half at a time, stirring well, until the milk solids separate from the whey.
Gather the freshly made paneer cheese/channa in a cheesecloth and set aside to drain for about 4 hours.
Gather the drained channa and add the semolina and place in a food processor and pulse for about a minute until the channa forms a ball. Alternately knead well for about 6 to 7 minutes until you can feel the fat from the channa on your fingertips.
Shape into 15 to 20 small balls. These will double in size when poached so it is important to make them fairly small. Cover with a moist cloth and let them rest while you process with the rest of the process.
Bring the water and sugar to a boil in a wide bottomed pot with a tight fitting lid. The pot should have enough room to allow the roshogollas to expand and double.
Once the water reaches a foamy boil, reduce the temperature and gently add the roshogolla balls and the saffron strands.
Cover and cook on medium low heat (ie in a very gentle simmer) for about 20 minutes.
Cool for about 20 minutes before serving. These are either served warm or chilled. It is a matter of preference.

Notes

Most of the time is passive time.

3.1http://www.spicechronicles.com/kesar-saffron-roshogolla-classic/

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Everyday Thai Red Curry Paste

[image error]This recipe for Thai Red Curry Paste is the prelude to a recipe, well actually, many recipes before and after.

My husband loves Thai food although over the years he has gravitated away from the richer dishes. Red curry still has a special place in his heart. Back in the day, I had made versions of the red curry paste from recipe books on hand. I ended up with various ingredients such as dried shrimp, fish sauce, etc some of which I did not later have much use for. For a while I used canned red curry pastes. Some of them worked pretty well, my favorite brand being the Mae Sri one.

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Then thanks to H-Mart, I had a ready supply of ingredients such as lemongrass, kafir lime leaves and stuff. The quest for creating a practical reasonably authentic tasting curry paste began. Sure it is good to have a ready made option, but nothing beats the flavors of your own homemade creation when it comes to spices. Making your own also allows you to control the amount of heat and other flavors that you like more or less of.

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I actually add in some sweet red bell pepper into the mix, not authentic but it complements the mixture well. It adds a gentle fragrant sweetness with a lots of color. It helps me add body to the mixture without notching up the heat too much. This paste works well for my vegan and vegetarian friends and frankly any time I have used it, I have not seen complaints from the husband. A few attempts done, I am ready to save this recipe for posterity.

PrintEveryday Thai Red Curry Paste

Prep Time: 30 minutes

Total Time: 30 minutes

A beautiful easy to make fresh tasting thai red curry paste.

Ingredients

10 dried spicy red chilies, soaked for 15 minutes in 1/4 water
1/2 cup chopped red bell pepper
6 kafir lime leaves
2 shallots, peeled and chopped
1 and 1/2 tablespoons minced ginger or galangal
1 tablespoon fresh lemongrass, the bulb portion only
1 tablespoon minced garlic
1 tablespoon powdered coriander
1 teaspoon powdered cumin
1/4 teaspoon powdered black pepper
1/4 cup mild chili powder or paprika
1 teaspoon brown sugar
2 tablespoons soy sauce

Instructions

Place the soaked red chillies, bell pepper, lime leaves, shallots, ginger and garlic in the blender with 2 tablespoons water. Pulse a few times and then blend until smooth. It might need to be stopped a few times and scraped to ensure an even blending.
Add in the powdered coriander, cumin, black pepper, mild chili powder or paprika, brown sugar and soy sauce and blend again until smooth.
Store in a non reactive jar in the refrigerator until you are ready to use this.3.1http://www.spicechronicles.com/everyday-thai-red-curry-paste/

 

 

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Chocolate Pots de Creme or Pudding

[image error]This year for Valentine’s Day I made a collective dessert – Chocolate Pots De Creme. I steamed it in the pressure cooker. The results, even if I say so myself were nothing short of perfect.

Moist rich spoonable bites of creamy rich chocolate, which my kids however have christened pudding.

It is indeed a rich and luscious version of chocolate pudding.

I started off with this recipe and Trader Joe’s bar of dark chocolate. Then of course I just started making things up along the way. What else is new? I have to confess I am getting old, I actually made the husband reschedule our dinner reservations for the 15th, because I wanted to avoid the crowds. Valentine’s Day for me among other things is an excuse to buy out of season strawberries and not feel guilty. Of course, usually the first taste makes me remember that they are off season.

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This dessert was effortlessly steamed in my electric pressure cooker and too my surprise resulted in possibly the best textured pudding um pots de creme I have ever chanced upon. I have only tried this dessert twice before, in two very different settings. This version tasted as good as promised and is easy enough to make again and again.

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As for the weather, just when we start planning for spring, the weather decides it is winter. Just like my so called two breather weeks have somehow translated themselves into crazy busy weird weeks.  I have several house projects planned and with the super extended FLL season, it looks like I will be flying solo with them. First project, rework the study and arrange my props. Let us see how that goes.

PrintChocolate Pots de Creme or Pudding

Prep Time: 2 hours, 20 minutes

Cook Time: 20 minutes

Total Time: 2 hours, 20 minutes

An indulgent and rich take on chocolate pudding.

Ingredients

1 and 1/2 cups heavy cream
1 cup whole milk
8 ounces dark chocolate plus more for grating
6 egg yolks beaten
1/2 cup sugar
Sliced strawberries and almonds for serving (optional)

Instructions

Heat the heavy cream and milk until it reaches a boil. Cool slightly and stir in the chocolate.
Remove 1 cup of the liquid and add to the beaten eggs a little at a time and beat well after each addition.
Add this mixture to the remaining cream mixture. Stir in the sugar and mix well.
Pour into 6 ramekins.
Place in the electric pressure cooker or any other steaming bowl and add water about half way to cover the ramekins.
Gently steam for about 20 minutes until the custard is just set.
Cool and then place in the refrigerator to chill for at least two hours or overnight before serving.
Garnish with sliced strawberries and almonds before serving.

Notes

Most of the prep time is for chilling the pudding

3.1http://www.spicechronicles.com/chocolate-pots-de-creme-pudding/

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