Multigrain pizza crust with charred, chili paneer topping

In the U.S. alone, we eat 350 slices every second. The University of Maryland says, if we should eat more of it, it needs to be in whole grain form and that baking, at longer times renders a multitude of antioxidant power our bodies require.

Pizza, pizza. Do you dream of it? I do. After discussing at length, the dire urge to see/breathe/eat pizza every moment I thought of it, and the post that birthed subsequently, I felt I'd arrived.

As I go through these pictures today, I clearly see that it was so not the case. I had to be here, ditching much of what I thought I knew. It's been a long way, people, too long. Don't you think?

Likewise, the one time I colored Indian flatbread green was momentous, where many of my pure food epiphanies and inner child objectives were met and satisfied.

I am never averse to the wholefoods/grains-and-husks lifestyle, if, in fact, it achieves the flavor goals needed to actually consume it and say, oh yes, this is good(!). When you're considering a reworking of what's 60% responsible for insanely good pie, you pause... and...you pause again. You, then raid Pinterest with a vengeance and pray that something productive happens after trolling the web and a million Instagram stories on how to possibly begin with whole grain dough construction. 

A stretchy, crisp foundation creates pizza utopia and on most occasions will be the difference between meh and I need another slice😌😎 How do you achieve it with so many different inconstants? Will the crust morph into something unrecognizable and totally unpalatable? Does yeast perform contrapositively when the elements added are heftier than those few cups of refined white? How, oh how, do I go about this?

Moreover, the overwhelming prompt of finding a recipe for a multigrain pizza crust that entices the whole subcontinent of India and, should also be appealing to most of us across the pond was tantamount to the exam you are about to take without prior study. This was, to boot, the most alluring part as well: to make a base as brilliant as the topping it carries with ingredients that should be part of essential daily nutrient intakes.

Hence, before we start, a few points to keep in mind:

1. Don't freak out if it doesn't come together, like all white dough usually does. It will. Eventually. 

2. You can use whole wheat flour alone. That would qualify it for whole grain. But it won't be as interesting.
2. Don't hesitate on experimenting. Swap other flours and grains. Before this experiment, I had no idea what sprouted millet was.
3. Use flours that you may actually eat. If you've bad experiences with anything in the past, by all means, do not try it here. You may end up hating pizza for the rest of your life. Which is not something anyone desires.

The Kitchenaid helped in kneading dough, but only the fourth time round. I honestly believe the fantastic crisp and airy light structure was because my arms worked so hard, the first three times, sans a machine or "needed" gadget. Let me emphasize, people, you don't require fancy machinery/tools/accessories for yeasted dough- no pizza paddle, stone, stand mixer or bread machine- in fact, it actually gets bread-y when done in the breadmaker.

The millet flour in the recipe will most likely be the most questionable variable against flavor. I think I've added just enough here for you to not say why? It does add heft, with the texture more on heavy than most might desire. You could very well omit it, though it actually lends enough dimension that you almost taste the promise of good in slices. 

You can pull dough as much as you need to create the stretchy thin crust or keep it deep dish-ish , whatever fuels your desire. The dark spots and bubbles that tops, and all of what's desired from stone fire pizzerias, are achieved through the broil option on your oven. 

Pre-saute adornments before you top and bake. It prevents the dough from sinking in the middle. Allow the mind to soar when considering topping options too. Artichoke hearts, kalamata olives and onions. Mushrooms and grilled corn. Salami and Anaheim peppers. Your mind can fuel a plethora of options and be the envy of many pizza joints.

I'm not saying I'll forever ditch white flour, but my current feels for this dough is pretty high up there and dinner prospects seem a whole lot brighter and, beyond doubt, healthier?

And who really doesn't want every night to be pizza night? 

 Q&A;
What is finger millet? Don't worry, I never knew what a millet was until Google gave me the answer.Trust me, it doesn't involve fingers. It's a cereal crop found in many parts of the world, but, unfortunately not much in this part.You could buy online or search out specialty grocers. High in fiber, with substantial nutrient value, the gluten free flour is particularly magnificent in breads, flatbreads and thickened cereals. Yes, yum!

If you're even remotely familiar with anything slightly Indian or near Asian, you've most likely met paneer, India's national cheese. Mild in flavor, it's the chameleon ingredient that adapts delightfully well to almost anything you add it to. Mistakenly known as cotttage cheese, it is the unaged cheese formed when milk is cut with acid, forcing wheys and curds to separate. Paneer is delicious, stewed in curries and stupendous when baked.

Italian, Indian? What can it be? Fusioning food concepts can lead to very grand things.

Ingredients:

• 2 tsp agave nectar
• 1 ½ cups warm water1 (110 degrees F/45 degrees C)
• 1 ½ tbsp olive oil
• 2 tsp salt
• 2 cups white whole wheat flour
• ¼ cup sprouted millet flour 
• 2 tbsp bulgur, cracked wheat (presoaked in boiling water for 15 minutes, then drained and completely dry of excess moisture)
• 1 tbsp chia seeds
• 1 tsp onion seeds 

Directions:

• Stir together agaive nectar and water in a bowl. Sprinkle yeast on top. Let stand for 10 minutes until foamy
• Stir the olive oil into the mixture. 
• In a larger bowl, whisk together the salt, whole wheat flout, millet flour; add the yeast-oil mixture into this and thoroughly mix together either on a stand mixer, using the hook or hands and a rubber spatula.
• When the dough starts to come together (add water by the teaspoon when needed), add the bulgur, chia seeds and onion seeds. Knead together until dough forms a smooth, tight ball. Keep covered in a well-oiled bowl with a clean dish towel for 1 hour or until it has doubled in size.
• After it has doubled, turn out dough on a lightly floured surface and divide into two evenly shaped discs, which make two medium-thin crust pizzas (9" round). Let rest, covered with towel, for an additional 30-45 minutes.
• Preheat oven to 425°F.
• Roll out dough with a rolling pin into desired thickness. Use hands to gently pull without tearing and place on a greased pizza pan.
• Prick the dough's surface with a fork, place in oven for a prebake of about 7-10 minutes.
• Take out of oven. Add desired toppings (recipe for charred paneer below) Bake pizza with for an additional 15- 20 minutes, depending on toppings, until crust is crisped brown.

Notes: I used white whole wheat flour. Regular whole wheat flour an be used, but tastes will alter and you may need to sweeten the dough with some extra agave nectar , honey or orange juice.

Charred paneer topping:

• 4 tbsp oil
• 2 tsp onion powder
• 2 tsp garlic powder
• tandoori masala powder
• salt
• pepper
• 1 tsp minced garlic
• 1 tsp cayenne 
• 1 28 oz can crushed tomatoes
• 1 tsp sugar
• salt
• 1 tbsp chili flakes
• 1 onion, sliced thin
• serrano chilli, seeds out, chopped fine
• 1 red bell pepper, chopped
• 2-3 tbsp heavy whipping cream

Directions:

• Preheat oven to 425°F
• On a lined baking sheet, add 2 tbsp oil. Mix together ingredients from onion powder to pepper. Add paneer cubes and coat well.
• Bake for 10-12 minutes and light golden. Paneer will continue to brown and char when they bake with the pizza
• In the meantime, in a medium pan, heat 1 tbsp oil, add garlic and cayenne and saute till cooked.
• Pour in the crushed tomatoes, sugar and salt. Add chili flakes. Simmer for about 10 minutes.
• Pour enough tomato topping over prebaked crust. Add paneer. 
• Top with onion slices, serrano, bell pepper slices.
• Pour/sprinkle a light stream of cream
• Bake for 15-12 minutes, as mentioned in the crust directions above,  until base is browned crisp and toppings are golden browned, paneer charred on edges

Let your pizza aspirations run wild. Use toppings you crave/swap out crust ingredients- anything that rocks your orbit.

September-

2017: Banana cake with citrus cream cheese frosting

2015: Farfalle salad with edamame, tomatoes, and feta

2014: Rustic loaf

2012: Paella

I know the silence is echoing loud. I apologize. I am grateful for your audience. And of course, the friend who fired this post, thank you much. Your trust propelled and encouraged me, fuelling my passion and purpose. God bless.

******
"With your help I can advance against a troop; with my God I can scale a wall." Psalm 18:29

Ela appam

Heirloom recipes. They are established. Time honoured. And, as you'll come to see, stupendous enough to pass onto generations beyond XYZ. Maybe even to lift the credibility curve on how dependable I am in delivering, despite long, echoing intervals.
Thank you. I am grateful you're reading.

The gorgeous treats flooding your screen come from old-school Kerala. I use old school, here in a tradition-is-cool sort of way, where once upon a time these were food items made by real Moms-Pops -grand and not, in their own kitchens, perhaps, quite charmingly, on wood burning stoves. In the wake of quick-fix, packaged treats and more palates taking to modern-ish Western tastes, these have become almost obselete. Almost. But if it weren't for the few hundred bloggers who've decided to usher in the light, and revive numerous classics, such as these, we see a resurgence of retro eats. And that's a tremendously good thing.

A common excuse for everyone and their mother turning their backs on a snack so loved, is lack of help and hands, something I'll soon reveal, should never, ever be a contingent, per se. Though, It's the same nontruth I fed into, and became sufficient reason to deprive myself of what far-away Travancore never wanted left behind in the first place. Obviously, I could not hold off forever. And, since I've attempted things far more complex, I knew, beyond doubt that it would be easier than cake. 

Which is why, before we start, it's imperative to provide you a coordinating Malayalam word bank.

Ready? 

Ela (eh- laa) means leaf. 
If I had a banana tree in my backyard,  I would have the perfect illustration because it's that ela or leaf that these are cooked in. But I don't. Ask Google.

Appam (aa- pumm) is usually a breakfast item, for the most part, but not here. It is typically made of rice flour and at least one or two forms/derivations of coconut. 
Examples can be found here and here.

Palaharam (pah-la-haa-rum) snacks, shorteats, ideally, but not limited to, being consumed at midday(could mean anywhere from 4 to midnight) tea time.
I have a plethora in archives. Feel free to thumb through.

Ela appam. Could be served as an afternoon high tea accompaniment, yet with sufficient motivation, and deft motor skills, an additional dozen could see you through a break of dawn revelation. 

In essence, ela appam is a sort of crepe- pancake- flattened dumpling, hand pressed into the medium it is to be steamed in. Since my Southwest backyard grows nothing more than cactii, the banana tree I hope for may never happen, so also, the leaf, which these would ideally steam in. In lieu of the leaf, we have the beauty of parchment paper, a veritable and very disposable nonstick, which dough adheres to, yet springs easily from. 

As you can see, it is not a direct clone. Nor is it a traditional recipe, in view of the elements used for manufacture and build. However, it does reasonable justice to the serious culinary assignment it has been given. And is as good as made-over old-fashion gets. I promise.

With enough practice,  you can seal one with a hand while spreading the second with the other.

Chia seeds aren't original to the recipe, but they bring in an entirely new dimension to the texture-mouthfeel game. Moreover, frozen, shredded coconut is timesaver gold. Together with readily-grated jaggery, they are just about the best things in Asian markets. 
The task to seek and find is entirely yours now and can be a truly educative, wholesome experience. 

And I am grateful for leading the way🙏

I cut American standard parchment from the roll, approximately 5'' in length, then split those pieces into 3 equal strips, widthwise, enough to wrap around and tuck under each appam.

Spreading the dough takes not much aptitude. That being said, it's susceptible to tear, but quite forgiving. Patch up, or reroll and try again.

Ingredients:

• 2 cups rice flour( roasted, if available)
• salt
• 1 cup boiling water
• 1 cup shredded coconut
• ½ cup grated brown jaggery
• 1 tsp chia seeds
• ¼ tsp cardamom powder
• ¼ tsp cumin 

Some good hands in my kitchen

Other items needed:

Parchment paper, cut into 12 long-ish rectangles

steamer
oil (for hands)

Directions:

• Mix together the flour and a pinch of salt. Add in enough water(you don't need to use a full cup) and combine with a large wooden spoon until mixture becomes a smooth dough. Turn out and knead with lightly greased hands fora minute or two, until you have a clean, round ball. Cover and keep aside. 
• In a separate bowl, combine coconut, jaggery, chia seeds, cardamom, and cumin. 
• Make 1 ½ inch balls of the rice flour dough. 
• Spread each dough ball into somewhat of a circle or rectangle, on individual parchment squares. 
• Place 1- 1 ½ tbsp of filling inside the flattened dough, leaving about inch off edges
• Fold in half, pressing edges of dough to seal the filling in, like a pocket.
• Put steamer, with enough water over medium-high heat and place packets on top tier.
• Steam for 5 minutes on high.
• Reduce to medium and steam for another 10-13 minutes.
• Let rest in steamer for 5 minutes. Take appam out.
• Peel back parchment.
• Enjoy:-)

Notes:
Jaggery is a sort of non-distilled, unrefined sugar/sweetener from the sugarcane. It is brown in color and I have used it in prior recipes.
Whole cardamom can be powdered and sufficient amount added.

July:

2017- Rhubarb lemonade

2016- Cheesecake

2015- Sponge cake with nutella, strawberries, cream

2013- Crepes with shrimp

2012- En papillote

******
"I am the vine, you are the branches. If you remain in me and I in you, you will bear much fruit; apart from me, you can do nothing." John 15:5

Easy butter chicken

When a pot of cream-flecked Indian chicken you've been forever making on fleek, is being likened to the menu item the Indian joint near you serves, you may need to take a patent. And maybe a few pictures. Perhaps, also, type a few words. This restaurant version I speak of is adequately flawless, served on fancy brass, and as I understand it, has a cult following, at least in this part of the Valley. 

Thus, having a near close match might just upshot my game, a tad. Don't you think? Or, clear the haze surrounding once noble aspirations in sharing multitudes of great things that now just clutter my head, and 8 pages of unedited, skeleton posts.

Not saying that what I am about to reveal is the outcome of a blogger draft weed-and-clean, nor is BFMK a disposal ground for castoff recipes. I believe this is something so essential, kind of like a staple entry to the doors of The Exotic. And as uncomplicated as cooking can be.

So, shall we?

Butter chicken is that iconic dish, which for the most part can be paraded as a meal on its own, but  really is not. Often served as a grand spread, it would be plated with naan, maybe rice- better both- taken with dressed yoghurt, and fair amounts of pickle/condiments/chutneys. It is infinitely categorized as Indian cuisine, because if any region can incorporate spice and sauce and make it look like an absolute dietary requirement/fashion statement/stand-all, it certainly is India. 

Although grouped within the desi profile, murgh makhani is unofficially the perfect cross- continental pot of gold. It appeals to a broader circuit of people, throughout streets and kitchens of many parts of the globe. In essence, we experience brilliance; chicken zested and plushly seasoned, at the same time not making cheeks sweat and eyes bulge out from sockets. This curry that showcases the silkiest tomato gravy fares beyond several taste expectations and, is guaranteed, an attainable goal.

So, when, sometimes, ingredients and methods don't quite match up to the ideas of people who claim divine revelation on such a topic, you may find it your calling to  (ahem) respond accordingly.
Explanation models can go along the lines of...

-Yes, baking chicken allows for fantastically moist and tender pieces. This one step saves you from buying a roasting tandoor for the same purpose.

-Powdered spices work just as well as whole, maybe not to full potency, but can run as utterly close contenders.

-The idea of boiling and pureeing does not always apply in authentic butter chicken recipes, but I am theoretically a non-purist.

Finally.
- the fact that a well-thought out dish can be done and plated in the time it takes to sit down and eat it, is certainly magnificence, pointing to an upward curve on culinary awesomeness skills.

So you see how imperative it is to spread the knowledge on how a celebrated plate of chicken is not so non-doable at all?

Do I hear you say it?
Winner, winner, genius chicken dinner. 

Ingredients:

• 2-3 tbsp red (Indian)chilly powder or cayenne pepper
• 2 tsp ground coriander
• 1 tsp cumin
• ½ tsp turmeric
• 2 tsp garlic powder
• 1 tsp ginger powder
• ½ tsp black pepper
• salt
• ½ cup plain yoghurt
• juice of one lemon
• 5 tbsp cooking oil
• 1 pound boneless, skinless chicken breasts
• 1 large red onion, cut into medium chunks
• 3 tomatoes, roughly cut into chunks
• 2 tsps thinly sliced ginger
• 6-7 garlic cloves, sliced thin
• 1 small-ish cinnamon stick
• 2 cloves
• 1 cardamom pod
• 2 sprigs cilantro
• water
• 2 tbs sugar
• ¼ tsp powdered fenugreek leaves- kasoori methi (optional
• ½ cup heavy cream
• 2-3 medium pats of butter
• 1-2 sprigs cilantro
• 1 sprig mint(optional)

Don't  let the long chain of ingredients dissuade you. Most of the stuff bastes on to the chicken, the rest get boiled and blended. All this requires is some intermittent supervision and approximately 35 minutes of your time(not counting the 30 min marinade). 

Directions:

• In a large foil lined sheet pan, mix and make paste of cayenne, coriander, cumin, turmeric, garlic powder, ginger powder, black pepper, salt, yoghurt, lemon juice, 3 tbsp oil.
• Add the chicken pieces and coat each in the spice mixture thoroughly.
• Set aside to marinade for 30 minutes to an hour.
• In the meantime, in deep set pan or dutch oven, add remaining 2 tbsp oil, cut onion, tomatoes, ginger, garlic, cinnamon, cloves, cardamom. Saute these ingredients on high flame for a minute or two. No need to brown.
• Add cilantro.
• Pour in enough water to just cover everything in pot. Allow ingredients to boil on high heat.
• Once it has boiled, bring down heat to medium-low, cover and simmer for about 20-30 minutes, until onions, ginger and garlic are soft and fork-tender. There should be a slight amount of cooking liquid.
• Allow the mixture to cool a bit.
• At this point, remove, cinnamon, cloves, cardamom.
• Preheat oven to 425°F.
• Take boiled ingredients into a blender or use an immersion blender to puree into a smooth, thick liquid.
• Set aside.
• Bake the marinaded chicken in preheated oven for  about 15-20 minutes. It needs not to  fully cook. 
• Take pieces out of oven. Allow to cool a bit. Cut into 1" cubes or pieces.  
• Pour the onion/tomato puree back into same pan as you had it cooked in.
• Bring to boil. Add chicken.
• Taste and add salt, if needed
• Reduce flame to simmer ingredients. Allow chicken to fully cook through and take off flame, after 10-12 minutes.
• Stir in the sugar. 
• Stir in powdered fenugreek leaves.
• Add cream, and butter.
• Garnish with cilantro and mint.

Notes:

Kasoori methi(fenugreek leaves) can come packed as dried, whole leaves or in powder form.  A little goes a long way, so use it sparingly and taste after each sprinkle. Leftover powder should be stored in an airtight container.

A slight disclaimer...I am at total odds on whether you truly need dried fenugreek leaves, that most insist is a requirement for authentic flavor. The few times I have omitted it, I really didn't miss it (shhh!!). It has a hugely distinct flavor, that works to distinguish this type of curry. That being said, if your desire is to go full-on, legit khana khazana style, sprinkle away✨✨

June-

2017: Tender coconut ice cream
2016: Pastry tarts

******

My firstborn and Boss Grad child. Getting ready to turn that tassle🎓

The Best Is Yet To Come🎉❤️
She knows it. Do you? 

The scripture below is what a friend texted me on a mad Monday morning. Seconds later, it appeared before my eyes, on the media feed, from a page I follow. It was what I was praying for, at the particular moment. The Lord showed me He was listening. Beyond a shadow of doubt, He is everpresent, all knowing, a good God, always keeping watch over His children, covering them in the shadow of His wing. 

Though the mountains be shaken and the hills be removed, 

yet my unfailing love will not be shaken

    nor my covenant of peace be removed, 
says the Lord, who has compassion on you. Isaiah 54:10

Chocolate fudge cake

The job of baking something palatable, and have it fulfill the dual destiny of being remarkably delicious, and show visually as a frame by Monet, is no sweet task. Stamina/energy/sanity otherwise reserved to correct/equip/scream at underlings that may not be exercising great judgement, in addition to those in-over-their-head baby adults, who believe they are endowed with prophetic wisdom, is sapped, drained. Though, in measure, a certain indefatigability, renewed mind flow and boundless supply of Monster Energy, preferably in 24 ounce cans, will pretty much see you at success too.  
Today's life lesson taught and learned.✓
Totally glad you dropped by, right? ✓

It's pretty undeniable, the rush that comes when working on a piece like this. Pushing me to not less than 5 separate recipe trials; so both you and I, beyond doubt, know just how important it is to appreciate the perfect chocolate fudge cake recipe and have it revisit you for the rest of your life.

There isn't a core technique for fudge cake. May owe to the fact that everyone and their mama grew up with personalized interpretations on how fudge-y fudge cake should actually be.

I took notes. Several. There were points specific to many, but not limited to all. Most of them had less than ten ingredients, seven of them, common or interchangeable. It should be taken into account that if there is large enough consensus for myself to write a thesis on such a subject, I am game. 

For the most part, there were mainly three classifications in which such a cake could umbrella under:

1. Those with striking, ultra chocolatey notes, though light, airy.
2. The dense, more like-fudge, rich texture and tight crumb.
3. Reminiscent of back-in-the-day, candy-ish flavor, on hints of brown sugar, to the likes of Little Debbie snack packs.

In almost every recipe, unsweetened cocoa is used. Bon Appetit insists it be Dutch process. I really don't think you should go to the trouble. After considerable forethought, key elements were loosely combed from my 5 source assortment. It was success and poetry, together in one.

The cake that ended my search had a distinct, deep flavor, yet stood apart from typic chocolate cake. Everything I needed it to be, it was: Moist + tighter crumb + not breaking in places where it shouldn't. Fortifying tops and sides with  a double layer of icing, first of ganache, second, chocolate buttercream prepped the 9x 10 " platform for my AZ Diamondback Sedona Red jersey veneer .(The "Sedona" part may lack because of my desire to not deflect from the "no-taste" of Wilton's no-taste, very bright, red).

It is quite amazing, a rich, yet not too dense cake, that desists from sticking to the roofs of mouths stayed moist and had enough heft to be the foundation for multiple levels of bedecking. 

I found that I may not have a calling for snake whispering- no complaints there. The fact that I had to compete with a beloved MLB image, was terrifying. Snake D took about 7 tries, all of which could've been an unmitigated disaster, until I took a step back and used the reading glasses I really should be using. My third attempt at rattler carving was actually not half bad, a final edge smoothing, D patch was ready to go.

Moreover, shaping cakes into sports balls  really isn't a big deal. Especially when you have the aluminum pan which makes construction a piece of cake( pun intended:))

I urge you. Go make this.  It could be The One to end your search for all perfection. 

And so, I hope.

Whipped ganache. Is beautiful. 

For the cake-
Ingredients:

• 2 cups flour
• 2 cups sugar
• 1 cup salted butter
• 4 tbsp unsweetened natural cocoa 
• 2 eggs
• ½ cup buttermilk
• 1 tsp baking soda
• 1 tsp vanilla
• 1 cup hot water

Directions:

• Preheat oven to 350°F. Grease and parchment 2 9-inch round cake pans or one 13x9-inch rectangular pan.
• In a bowl, sift together flour and sugar.
• In a sauce pan, combine butter and cocoa over heat.
• In the bowl of a stand mixer beat eggs, buttermilk, baking soda and vanilla on medium high speed until blended and smooth.
• With the mixer on low, add the flour mixture and cocoa mixture into the batter, alternating between the two( starting and ending with flour mixture) until smooth and combined.
• Pour the hot water over the mixture, stir until incorporated and batter is smooth.
• Scrape the batter into prepared pan(s).
• Bake 25-30 minutes or until toothpick inserted comes out clean.

For the icing-

• ½ cup unsalted butter
• 4 tbsp cocoa
• 6 tbsp milk
• 3 ½ cups confectioner's sugar
• 1 tsp vanilla

Directions:

• Bring butter cocoa and milk to a boil.
• While still hot, stir in the sugar, cup by cup, until mixture is combined.
• Stir in vanilla. Pour or immediately spread over cake. 

~ The above icing hardens over cake and if I had a choice, I'd top with it each and every time.

-Cakes are best refrigerated overnight before you attempt to cut/carve/ shape them .

Trippy, rainbow-ish vibe was courtesy of the clearphane I used to cover my board( could've also been my mindset for the current few days I was working on it). Sun streaming straight through a window, lends the whole thing an ethereal iridescence. Don't you think?

I know. I should be here more often. I apologize for my lack of presence and deficit of routine updating. You deserve the recipes that have been stored in my head. And heart. Cluttering my drawers on gazillion sticky notes.

When my day seems insurmountable, I find solace in the things the Lord has resourced me to do. My kitchen is my calm, safe zone, a spa of relief- if you can imagine that. It's where I succeed and feel much  content in all that surrounds me. In addition to this, the trusted slice of blog platform to inscribe my antics adds to the joy. I am grateful that you see, read, hear.

I'm also thankful for friends and acquaintances who trust me for their cake baking/ confection making needs. In return, I'm bestowed the privilege to put through grind, a passion for working with delicious subjects, and all the aspects that stem from; recipe writing, experimenting, honing in to skills I never knew I had. It sparks my passion, pushing me to do better, work harder, and achieve more than what I'd ever set out for. My mind is refreshed, renewed and regirded, each moment of the day has intention and purpose. And that's a very good thing.

Thank you. 

I truly appreciate.

May-

2016: Oatmeal chocolate chip cookies

2015: Steamed dumplings

2014: Ghee

2013: Meat puffs

2012: Doughnuts

******

"Sustain me, my God, according to your promise, and I will live;
    do not let my hopes be dashed." Psalm 119:116 

Of Swiss meringue buttercream, date-almond cake and a bright, red scooter

This image. It's significant. Not because it's been sitting on my desktop, strangely calling me out for not writing a line or two about it...YET.  But that it comes from the recesses of an overactive, over optimistic mind; set in a recurring scene that flashes off and on...given the condition of the week I may be facing. Me. Zipping through quaint roads of the Mediterranean coastline. On cobblestoned pavements. With who-ville hair. Steering a red Vespa. I believe I should be doing this one day. Until then, it excites me that I could have some of this vision manifest itself via edible clay...fashioned by my own hands... and placed on cake. While the landscape and backdrops, of how/when/where can be left as the imagination deems. Yes, people,  I dream vivid. It helps me transport to experiences my physical self one day surely will. That said, it makes updating this gig all the more compelling. In addition to reminding some that, of course, I do still have a blogging gig.

So, I' ll begin by confessing the urgency to have you informed, a need as strong as the one that makes me want to stock up on eggs for the rest of my life and wax lyrical on how fine those eggs foam up to build the smoothest of confection. 

Manufacturing Swiss meringue buttercream is not for the fainthearted, nor is it that easy of a task. It requires diligence and purpose. Together with sufficient patience, perseverance and prayer, frosting comes full circle and ultimately, we can all see light at the end of the icing tunnel. For real.

Cake fails are a part of life. Frosting fails; not quite so. At least not the mere comingling of butter and sugar, aka, American buttercream,  and the easiest way to stack and beautify cake. It's Swiss counterpart requires those 4 more steps, along with slight more ambition. 

Living through my few flop attempts had me actually question two things: the desire to continue and whether all combinations of butter and sugar were truly a gift from Heaven. Yes, to the former and of course, they are(!!), in case you doubt, to the latter.

It was at the 3rd practice batch (phew) of Swiss buttercream, things finally fell into place:
The egg whites stayed white. 
The butter creamed and blended. 
The sugar dissolved and ceased being sand.

Fifteen to twenty five minutes is, in the least, mandatory frame to whisk, cool, beat and blend. What you will end up with is an ethereally smooth and well structured cream. Luxe Swiss is padded with enough butter that gives it the appearance of silk and pipes extremely well. I should know, after having produced a weekend's worth of buttercream florals for a double layer cake.

It's an event, this stove-whisked frosting. A manifold step endeavor to create icing that is light yet tastes as rich as a cake accessory should honestly be. Suddenly, the gushing reviews and jubilant taster comments of SMB become as clear as the noon day.  Just as many other things in life shall one day be.

It is so worth it. Even when it means fashioning bright red scooters out of sugar dough to prove your point.

For the buttercream~
(Adapted from Epicurious.com)

Ingredients:

• 4 egg whites
• 1 ½ cup granulated sugar
• 1 ½ cup , unsalted butter, softened (but not too soft)and cut into cubes
• 2 tsp vanilla extract
• a slight pinch salt

Directions:

• In a wide medium bowl (big enough to hold your mixer bowl as it double boils), bring about 2 inches of water to a simmering boil.
• Place egg whites and sugar in steel mixing bowl of your stand mixer and place this over the bowl of simmering water, but not touching the water.
• Whisk intermittently until sugar grains are fully dissolved and the mxixture is smooth and comes to 160 °F .
• Immediately place mixer bowl on mixer stand and whip with whisk attachment until frosting becomes thick, glossy and increases in volume-about 10 minutes). If not yet cool, allow mixture to come to room temperature.
• Once bowl is cool to the touch, change to paddle attachment, reduce to medium speed and add butter one tablespoon at a time, allowing it to absorb into meringue after each addition.
• Once all butter is in, scrape down the bowl and continue beating until buttercream has reached a thick, whipped consistency. Continue beating if it appears lumpy or runny.
• Add vanilla and salt. Mix another minute on medium-high until incorporated.

Notes~ Butter should be cool to the touch and not left at room temp for more than 45 minutes.

If too soft, refrigerate for about 7-10 minutes.

If using a hand mixer, it will take longer to beat to form buttercream. 

Mid-beat, before adding butter.

 For the date almond-cake~ I used my fruit cake recipe( halved it- use a scale for accuracy), omitted all the other fruits, except for the chopped dates, to which I added 100 gms more. Sliced almonds replaced the crushed cashews. Caramelized sugar syrup stayed the same as did most of the spices, but in lesser volume.

For the oddest reason, these pictures were compressed to a lower resolution and size by my camera, so this was the best I could glean from the sd card. I will update with a brilliantly whipped Swiss soon up.

March:

2017~ No-knead jalapeno cheese bread

2016~ Converse shoe cake

2015~ Indian sloppy joes

2014~ Tuna avocado salad

2013~ Paneer butter masala

2012~ Mango custard

******

"Don't try to be like those who shoulder their way through life. Why be a bully? "Why not?" you say. Because God can't stand twisted souls. It's the straightforward who get his respect. God's curse blights the house of the wicked, but he blesses the home of the righteous.  He gives proud skeptics a cold shoulder, but if you're down on your luck, he's right there to help. Wise living gets rewarded with honor; stupid living gets the booby prize." Proverbs 3:31-35 (Message)

Cornflakes-masala chicken

You'd think the first food script of the year would happen in, like, the first week of the first month of same year. Yet, for the longest time, it never makes it past... these. few. words. You digress. Perhaps, recipe writing isn't for you. Then again... it could be just the thing for you, always keeping your mind lucid and ideas animated. If you believe your words/ pictures/ directions/ foolery absolutely inspire yourself and the dozen others that drop by to read, then surely this is your charge- at least part of it. Moreover, it triggers thoughts, such as, "if I can do it, then you most definitely will". So, of course, it's imperative to dust off writer fog, if things seen here manifest in your kitchen there, come 2018. And it's totally why, that at the fourth week of January, I am ferociously typing, to run this text out before the end of January. You deserve it. So do I. 

Also, we're exactly at that point in the calendar where we find ourselves deep in irresolute resolutions...chomping much too much on leaves and tubers...inhaling bounteous forms of protein. Take heart. Today's treatise may be an easier way to overcome, and still usher in a bettered/improved you, without having to try nearly as hard.

I realize chicken is the most versatile substance staple, the world over. It is a notable part of our food spectrum, the meat most of us serve more nights in a four week rotation. So, adding to the number of poultry recipes may never be excessive and, right now, at this moment, I feel, today's might be one to seriously consider.

It is essential to marinate chicken. To marinate and coat it soon after with popular breakfast fare is more than genius. To have it taste as good as the two-doors-down-mom-pop fried chicken shop could be an outstanding feat. Doubtless, it's as cravesome as fat laden, calorie pegged counterparts might aspire to be.

Though, really, a batch of these might be a bit further along in sophistication,  than batter-dipped pieces cooked in oil (which I'm equally a fan of).  Enveloped in distinct Indian-esque flavors,  there is  a tornado of taste lent to the terrific texture of toasted maize (alliteration was not intentional, but sounds cool. Right ? :)). It's the great mouthfeel you get when you sink teeth into juicy pieces, covered in a mosaic of  cornflakes over seasoned skin that makes you come back for more. 

Points to specifically note in making c. masala chicken:
➢There are three parts to this recipe, that you must diligently go through in the order of: (a)making the marinade and smearing chicken with marinade (b) shaking marinaded pieces in cornflakes (c) baking the coated pieces.
➢You'll have to press marinaded chicken onto the cornflakes, purposefully. They will not all stick on when put into the bag. But once they adhere, flakes obligingly gather in some places more than others, which is ok. Really.
➢ For a distinct fusion between spice and crunch, you need to be generous on the former in order for the latter to stand out and complement. Otherwise, it's just chicken and cereal. Not good.
➢ Half of an 18 oz box of cornflakes should be enough to cover 12 chicken leg drumsticks; also feeds 6,  but often 4 very hungry people.
That being said, you can use any parts of the chicken; bone in, boneless. I like bone-in and my kids (even the one month-short-of-adult) fight for the drumsticks. 

From preparation to consumption, cornflakes-masala chicken takes a little over an hour and a half, where after your initial tweakings and coverings, 80% of time is spent in pieces baking off to their extra special finale.

It will hold up to many culinary expectations. Don't minimize options on how, when or why. Regardless of the regional palate it intends to please or where your fancies take you, know that a piece or two is as gratifying sided to curry and rice, as might be over, roast fingerling potatoes, tucked with garlic scented couscous, and/or a green salad.

Maybe this is that bit of perfection needed to set the course for 2018. You think?

Hoping you a fantastic year And, no doubt, a tasty one too.

Always, thank you for listening. 

The South Indian plate. With rice and a small pool of sambar.

Ingredients:

• 1 ½ tbsp cayenne pepper
• 1 tbsp coriander powder
• 2 tsp black pepper
• pinch turmeric
• 1 tsp garam masala
• 1 pinch mace powder
• 2 tbsp garlic paste
• 2 tbsp ginger paste
• 1 tbsp lemon juice
• 3 tbsp plain nonfat yoghurt
• salt
• 6 skinless chicken drumsticks
• 3 cups cornflakes, crushed
• cooking spray

Once upon a time, during a bitter  Minnesota winter...when I had leftover cornflakes, a pack of cut up chicken thighs, and not much of a budget, this happened. That was more than 12 years ago. Ever since, buying a box of Kelloggs elicits a whole different response with my people here.

Directions:

• In a large mixing bowl, combine all the ingredients from cayenne pepper to salt. 
• Coat chicken pieces thoroughly in the spice-yoghurt mixture. Keep aside in marinade for 30 minutes.
• Place cornflakes in a large Ziploc bag and crush with rolling pin.
• Preheat oven to 385°F.
• Line a large baking sheet with aluminum foil and spray the foil with cooking spray.
• Take a marinaded chicken piece and place in the ziploc. Seal the bag and shake up and down or move so that the piece gets coated in cornflakes. Place coated piece onto baking sheet.
• Repeat with the remaining chicken pieces. Spray pieces with cooking spray.
• Bake for 8 minutes. Then reduce oven temperature to 350°F and bake for another 25-30 minutes or until chicken is done and meat is no longer pink.
• Serve hot with rice, roast vegetables, side salad.

Notes~
When increasing the quantity of chicken, be mindful of spice and seasoning ingredients. Do not increase all these in direct proportion, but test and taste, to suit individual palates and tolerance levels.

Of Januarys past:

2017~ Tandoori chicken salad

2016~ Peanut, cashew, chocolate bars

2013~ Breadmaker pretzels

******
 "But let all who take refuge in you rejoice;
    let them sing joyful praises forever.
Spread your protection over them, that all who love your name may be filled with joy." Psalm 5:11