15.7.14

Kiwi Pear Basil Smoothie


Hi ! Hope you all are keeping well and enjoying summer to the fullest. We've been busy packing our way off USA. With only three weeks left to go to India, the move is finally feeling more real every day. Piece by piece our furnitures are selling off, cardboard boxes are getting filled and stacked around the corners. Our car is sold and right now, we are pretty much dependent on friends and rentals to move around. The move is a little confusing for our toddler. He was born here and to him, India has always meant holiday. He cannot yet understand the need to give away everything before leaving for India... Guess it'll take sometime before the idea of moving countries sink into him..

2.7.14

Toddler friendly Salmon Cakes


I had read about the health benefits of salmon and had ever since been looking for ways to introduce it to my son's diet. While I enjoyed most of the salmon dishes that I tried, my son wasn't very keen on them until I made these salmon cakes the other day.

30.6.14

 Berry Boy Bait ☆☆☆

Now we all know that berries are an excellent bait for boys....


So it is not surprising that in 1954, a 15 year old made a buttery blueberry coffee cake and seeing the effect it had on boys, named it Blueberry Boy Bait. The cake recipe that Renny Powell from Chicago had submitted a  recipe to the Pillsbury $100,000 Recipe and Baking Contest, only won her second place in the youth division that year, but it has stood the test of time and has been in circulation ever since.

27.6.14

(Chunky) Guacamole with tomatoes and bell peppers #French Fridays with Dorie

This is the first non-fishy French Friday of June. Boy ! am I glad ! 

So the Doristas picked Guacamole for this Friday. Though a Mexican dip, Guacamole has apparently become a standard in France.  Dorie says that in chic restaurants there, they serve it in tartines dotted with shrimps, as the base for salmon tartare, in layered crab salads or even as a garnish on gazpacho. I have already tried the 'crab avocado ravioli' and avocado with salmon in a different recipe and can image how good those French dishes with guacamole must be.

Dorie says that for most of their dishes, the French buy the guacamole, but she likes to make her own. She makes it two ways, chunky and smooth. For the chunky version, she mixes lime zest, chopped cilantro leaves, slices of  red onion, jalapeno and salt with a fork. Then adds chunks of avocado, chopped red bell pepper and cherry tomatoes to it. Squeezes some lime juice over it before seasoning the mixture with salt, pepper and some hot sauce and finishing with a garnish of cilantro leaves. For the smooth, she uses the same ingredients but blends them using a mortar and pestle. 


For want of a mortar and pestle I went for the chunky version and served it with chili and slices beer bread. The Guacomole and the combination as a whole was such a hit that the whole bowl was wiped clean over dinner that night. This recipe will certainly be a repeat in our house.

Visit French Fridays with Dorie to know what the other members thought about this spread. You can find the  recipe for this guacamole here . For more such delicious recipes order your copies of Around my French Table and join the Doristas in this tasty adventure.
I shall be sharing this spread at these parties...


26.6.14

Salmon Rillettes # French Fridays with Dorie (Catch-up)


This month I have been sitting off of the French Fridays with Dorie. The reason ? Well, so far June has been all about Fishy Fridays with Dorie. So I was staying away until I read some of the reviews and decided to try them out this week. First one I tried was the Salmon Rillettes.


The other Friday, while reviewing Dorie's Tuna Rillettes I had described what rillettes are and their place in French cuisine. I will not go into that, however I must mention that rillettes are fast becoming my favorite recipes for preparing fish. They are quick, easy and tasty !

Unlike the Tuna Rillettes, this one requires a bit of cooking.  Only a bit. You cut a salmon fillet into small cubes,  poach them for a minute in a simmering bath of half and half mixture of water and white wine speckled with tops of spring onion, some spices, namely red bay leaf, white peppercorns, coriander seeds and salt.  You then strain everything into a strainer, drain and discard the spices and vegetables, transfer the salmon cubes to a bowl and mash them with the back of a fork. Next you toss in some smoked salmon, lemon zest, a red chile pepper, finely chopped shallots into the bowl, mixture everything well, then add a dollop of butter, some lemon juice and bit of crushed pink peppercorns to it. Finally you adjust the salt in the rillettes and chill the mixture for two hours before serving. 


I being me of course upped the spices and simplified the steps further. I added an extra helping of peppercorns into the simmering mixture, discarded nothing, blended the poached fish cubes with spices and all into a not-so-smooth mixture, then stirred in the remaining ingredients plus a chopped green chile to it and chilled the rillettes until it was set. I LOVED the way it turned out and for once I was glad that I had the full bowl of fish spread to myself :D 


Visit French Fridays with Dorie to know what the other members thought about this spread. You can find the  recipe for the salmon rillettes here . For more such delicious recipes order your copies of Around my French Table and join the Doristas in this tasty adventure.
I shall be sharing this spread at these parties...



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