The big game

IPL is as exciting as it is superficial; it is as competitive and fierce as it is communal…but what it definitely is is that it is here to stay in the long run. I think all of us today suffer from ADHD (Attention Deficit Hyperactivity Disorder) to a certain extent. Maybe its ‘cos of the curse of technology, which enables us to do everything at 1/100^th of the time, or maybe its ‘cos we simply don’t care to stop and stare…

I’m sounding cynical, jaded and confused all at once aren’t I? Okay, so the basic point of this post is the T:20 format of cricket and since Chennai is taking on Kochi today, no prizes for guessing what my attention will be on 8.00 pm onwards.

A good friend of mine very graciously has brought down a couple of bottles of amazing white wine – one a nice, crisp Sauvignon Blanc and another white – which is fruity and sparkly, with top notes of citrus and berry. So today is match watching, wine-drinking, hors d'œuvres day…here are a few recipes:

Tomato, Avocado, Goat Cheese Crostini

Ingredients:

·         1 loaf baguette bread

·         2 teaspoons garlic, minced

·         1/3 cup olive oil

·         2 ripe avocados, peeled and seeded

·         4 ounces mild goat cheese

·         1/4 teaspoon coarse salt

·         Freshly squeezed lemon juice

·         1 1/2 cups Roma tomatoes, seeded, diced 1/4-inch

·         2 tablespoons extra-virgin olive oil

·         1/2 teaspoon coarse salt

·         1/4 teaspoon ground black pepper

·         1/4 cup fresh basil leaves, chopped

·         Small basil leaves for garnish

Preparation: Preheat oven to 350 degrees F. Slice bread into 1/4-inch thick diagonal slices. If you're working with a large loaf, you'll then want to halve each slice again.

In small bowl, combine garlic and olive oil. Brush bread slices lightly with garlic oil mixture. Arrange on sheet pans in a single layer. Bake crostini approximately 10 to 15 minutes until golden brown and crisp. Remove from oven and let cool. NOTE: These can be made ahead of time and stored in an airtight container. Be sure to let cool completely before storing.

In medium-sized bowl combine avocados, goat cheese, and 1/4 teaspoon coarse salt. Mix until smooth. NOTE: Add a little fresh lemon juice to prevent the avocado from browning. In separate bowl, combine tomatoes, olive oil, 1/2 teaspoon coarse salt, pepper, and basil. To serve, spread each crostini with approximately 1 tablespoon of avocado mixture, then top with tomato-basil mixture. Garnish with small basil leaves if desired. Place on a large serving plate. Try not to top too far ahead of serving, as the bread can get soggy.

Blue Cheese Stuffed Mushrooms Recipe

Ingredients:

·         24 large mushrooms, cleaned and stemmed

·         3 tablespoons butter

·         1 medium-size onion, chopped

·         2 cloves garlic, minced

·         1/4 cup chopped fresh parsley leaves

·         1 (8-ounce) package cream cheese, softened and cut into pieces

·         1/2 cup (2 ounces) blue cheese, softened and cut into pieces*

·         1 tablespoon fresh-squeezed lemon juice

·         2 tablespoons cream sherry or port wine (optional)

·         Salt and pepper to taste

Preparation: Preheat oven to 400 degrees F. Remove stems from mushrooms; chop finely and set aside. In a large frying pan over medium heat, melt butter. Add chopped mushroom stems, onions, and garlic. Saute approximately 5 to 6 minutes or until onions are translucent.

Reduce heat to low; add parsley, cream cheese, blue cheese, lemon juice, and cream sherry or port. Stir until cheeses are melted and well blended. Remove from heat. Season to taste with salt and pepper.

Spoon cheese mixture into the mushroom caps, filling generously. Place stuffed mushroom caps on a baking sheet with sides. Bake approximately 8 to 10 minutes until mushrooms are cooked and cheese is melted. Remove from heat and place mushrooms on a large serving plate or platter. Serve immediately.

Brithdays and best friends!

http://www.thegalleygourmet.net/2011/04/strawberry-and-white-chocolate-mousse.html

I’m sorry I have been irregular over the past few weeks guys. For the few “loyal” readers I have, my apologies…for the rest, you better start making reading my blog a habit from now! Today is one of my best friend’s haaaapy birthday!

Aditi and I have been friends for almost a decade now and she is genuinely one of those people I count on, no matter what the issue or the occasion. While we mostly bond on most things nonsensical (“OMG, her dress was so tacky,” “Did you know the new Mysore Sandal Soap cost Rs 630?”) and the few things sensible, we mostly bond hugely on our common love for all things wine and dine.

That being said, you look at her and you won’t know how someone so diminutive and petite can pack in as much food as she does. Her love for chocolate is, like Barney Stinson says “L-E-G-E-N-D-A-R-Y,” so much so that she will lock herself up in a room and devour a 1 kg chocolate pie all by herself! Yes, I know I almost gagged too! But inspite and despite her unhealthy, almost weird behaviour (;)) she is and will continue to be by 4.00 am friend…someone I adore beyond belief!

So, in honour of her birthday and since I gave her, her precious birthday gift in advance, I have decided to make her something chocolate this weekend. Here is what I have in mind:

Strawberry and White Chocolate Mousse Tart

For the Tart Dough

·         1 1/2 cups all-purpose flour

·         1/2 cup powdered sugar

·         9 Tablespoons (4 1/2 oz) unsalted butter, cold and cut into small cubes

·         1/4 teaspoon salt

·         1 large egg

For the White Chocolate Mousse

·         6 ounces good quality white chocolate chips

·         1 1/4 cups chilled whipping cream, divided

·         3/4 teaspoon powdered gelatin

·         1 Tablespoon water

·         1/2 teaspoon vanilla

·         2 extra large egg whites

·         1/8 teaspoon cream of tartar

·         1/3 cup seedless raspberry jam

·         1 Tablespoon freshly squeezed lemon juice

·         16 ounces fresh strawberries, hulled and thinly sliced lengthwise

For the Tart Dough: In the bowl of a food processor, add the flour, sugar, and salt.  Pulse until combined.  Scatter the butter pieces over the flour.   Process in short bursts until the butter is the size of peas.  Add the egg and process in long pulses, about 5-7 seconds until the dough has started to clump.  Place a piece of plastic wrap on the counter and dump the dough onto the surface.  Using the plastic wrap and the back of your hands, gently press the dough into a disk.  Wrap tightly with the plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Preheat the oven to 375º F.  Remove the dough from the refrigerator.  If refrigerated overnight, let it rest at room temperature for 10 minutes. On a lightly floured work surface, roll the dough out into a 12-inch circle, flouring the dough and surface as necessary to keep the dough from sticking.  Roll up the dough around the rolling pin and gently unroll it over an 9 1/2-inch tart pan with a removable bottom.  Fit the dough into the edge of the pan.  Roll the rolling pin over the top of the pan to remove the excess dough. Place the tart onto a baking sheet and refrigerate for at least 30 minutes or place in the freezer for 15 minutes.   

Line the tart pan with aluminum foil and fill with dried beans or pie weights.  Bake for 25 minutes.  Remove the weights and foil and bake for another 10-15 minutes or until golden brown.  Place on a rack to cool completely. 

For the White Chocolate Mousse: Combine the white chocolate and 1/4 cup whipping cream in a large heat-proof bowl set over a pan of simmering water (do not allow the bottom of the bowl to touch the water) and stir until the chocolate is melted and the mixture is completely smooth.  Remove the bowl and allow the mixture to cool until lukewarm, about 15 minutes.  In small bowl, combine the gelatin and water.  Allow the mixture to bloom for 5 minutes.  Place the gelatin mixture in the microwave and cook until melted, about 5 seconds.  In a large bowl, beat the remaining cream and vanilla until soft peaks form.  Add the gelatin mixture and beat until combined.  Using clean dry beaters or a whisk attachment, beat the egg whites and cream of tartar until stiff (but not dry) peaks form.  Gently fold the whites into the chocolate mixture, then fold in the whipped cream.  Transfer the mixture into the cooled crust and smooth the top with a offset spatula.  Chill overnight.

In a small saucepan, combine the jam and lemon juice over medium heat; stirring until the jam melts.  Remove from the heat.  Arrange the sliced strawberries in concentric circles on top of the set mousse.  Gently brush the berries with the melted jam mixture.  Serve immediately or chill the tart for up to 2 hours.  Enjoy!

PS: Pic and recipe courtesy http://www.thegalleygourmet.net/2011/04/strawberry-and-white-chocolate-mousse.html

Summer classics

Continuing my series of all things summer, I have decided to make something summery, light and tasty all through this scorching season. Now, all of us love ice cream … don’t we? Ice-cream to me is comfort food – it’s something I eat when I’m down, when I’m happy, when I’m nervous, when I want to share, when I want to celebrate or when I’m just plain bored.

But I have a problem…my problem is that I don’t much care for most of the brands that are available at the department store nowadays, well maybe with the odd exception of a Ben N’ Jerry’s, Hagendaaz or Movenpick. Unfortunately, these are proving to be way too expensive on the pocket and let’s face it – I already feel bad about piling on the pounds, I shouldn’t be paying Rs 800 a litre to aid the effort now should I?

So after much dilly-dallying and whining, I decided to make ice-cream at home instead. Now the first batch came out okay, but the second one was a complete disaster. Why? Well, cos I don’t have an ice cream maker at home and the lack of one results in ice crystals in the ice cream, which to me is a complete no-no.

Down, but not out, I decided to pore over my recipe books to find an alternative and voila! I found my substitute…I’m now the Queen of Semifreddo and not only is this frozen dessert as gorgeous as any ice cream or gelato you have tasted, it’s also extremely easy and hardly requires any effort. Here’s what I made yesterday:

Caramel Semifreddo with praline

Ingredients

Praline

·         100g caster sugar

·         1/2 tsp salt

Semifreddo

·         100g caster sugar

·         50ml water

·         50g salted butter chopped

·         1 tsp salt

·         150ml milk

·         2 egg yolks

·         50g caster sugar

·         1 tsp vanilla extract

·         350ml thickened cream

 

Method:

For the praline

Pour the sugar in a even layer in a heavy based saucepan (not anything black as you’ll need to see the colour). Line a baking tray with baking paper that’s lightly greased. Over a medium fire, heat the sugar until the edges being to melt and it’s slightly brown. Using a silicone spatula, gently stir the melted sugar, scraping the botton and edges, into the centre. Stir until sugar has dissolved. Any lumps or clumps will eventually melt into the caramel. Stir occasionally until the caramel starts to smoke and is a deep amber colour. This is where you need to work fast to prevent the caramel from burning. Immediately stir in the salt (take no more than a split second) then without hesitation, quickly pour the caramel onto baking tray. Lift up the baking tray straight away, tilt, and swirl so the caramel will spread over the tray to make as thin of a layer as you can. Set aside to cool and set.

For the semifreddo

Crush the sheet of praline into small chunks. You can use a mortar and pestle or break it into shards, pop into a plastic bag and bash it with a mallet or rolling pin. Set the crushed praline aside. Combine the 100g sugar and 50ml water in a heavy based saucepan over a medium heat and stir until sugar has dissolved. Brush sugar crystals off the sides of the pan with a wet pastry brush then cook until a deep amber colour (around 8-10 minutes). Meanwhile whisk egg yolks with the 50g sugar and vanilla  until pale, fluffy and thickened (about 6 minutes with a powerful electric hand mixer). Set aside.

When caramel is the right colour, add the butter and salt and stir to combine (be careful of the splitting!). Add the milk and stir until mixed. While whisking the yolk mixture continuously, slowly and steadily pour the caramel in a thin stream until it’s all incorporated. Continue whisking for another five minutes to cool the mixture down. Alternative submerge the bowl in an ice and water bath until it has come to room temperature then refrigerate until cold. When it has cooled, whip the cream until soft peaks and gently fold with the crushed praline into the cooled yolk mixture. Pour into your container, cover loosely with cling wrap and freeze for at least 6 hours or overnight. You’ll probably have to let it sit out of the freezer for 5 minutes for it to be soft enough to scoop into and serve.

A little bit of this and that

So, did you watch the match yesterday? And did you want to knock our ‘Captain Cool’ Dhoni on his head, wring Chawla’s hand and chop off Bhajji’s head for missing that ever so crucial catch? The field placements were awry, the fielding was pathetic, the boys in blue seemed to be unaware about the concept of ‘Appealing’ and really, with a score like 338, if you can’t defend it, you have no business being in the game.

England on their part, played like champions, Strauss leading like a sturdy soldier with his loyal army backing him up every step of the way. They were cruising along to victory, when a sudden volley of wickets by Zaheer put a stop to their proceedings. So near, yet so far eh?

It was last night when I was sitting at the club with friends, breathing in the heavy, tension-filled, nicotine enhanced air, when both the teams had a 50% chance of winning, that I came up with the recipe to my new dish. 

50:50 Cookies
1 1/4 cup flour
1 tbsp cocoa powder
1/2 tsp salt
1/2 tsp baking soda
5 tbsp butter, room temperature
3/4 cup sugar
1 egg
1 tsp vanilla
1/2 cup buttermilk

METHOD:  Preheat oven to 350.  Line two baking sheets with parchment paper or grease and flour them REALLY WELL so that the cookies don't stick.  These are super cake-y so they will stick.  Every chance they get.  Be wary. In a medium bowl, sift together flour, cocoa powder, salt and baking soda. Using a mixer, cream 5 tbsp butter with the sugar until fluffy, about 3 minutes. Beat in the egg and vanilla.  Beat in the flour mixture alternating with the buttermilk until smooth.  Place 1/4 cup scoops of batter about 2 inches apart on the prepared baking sheet. Using a butter knife, spread the batter so that they are still quite thick but are flat on top.  THIS IS CRUCIAL.  If these are too thin, they will fall apart when you are trying to put icing on them.  Because they are cake-y they are ONLY sturdy if they are thick and they will spread quite a bit, I promise.  So just be careful.  Bake until a toothpick inserted comes out dry, about 12-15 minutes.  Let sit for 5 minutes and then transfer to a cooling rack.

Vanilla Glaze
2 cups powdered sugar
1 tbsp light corn syrup
1/2 tsp vanilla extract
1-2 tbsp hot water

METHOD: Whisk together the powdered sugar, vanilla, corn syrup, and hot water until smooth.  When the cookies are cool, face them bottom side up and spread half of the cookie with vanilla glaze.  You can do this with a butter knife.

Chocolate Glaze
4 oz semi-sweet chocolate
3 tbsp butter
1 tbsp light corn syrup

METHOD: In a bowl, melt the butter and chocolate in the microwave for about 1 minute or until melted.  Add the corn syrup and stir until smooth. Spread this over the second half of the cookies (use a spoon).  Refrigerate/freeze for 20 minutes to set.