Halloween Costume
The big SF Halloween party has moved from the Castro to my neighborhood this year…. So, what’s a girl to do but find a FAB costume and go to the party…. Let me hear from you – who should I be?
Would it be inappropriate to be one of the FLDS ladies for Halloween? A friend told me “the higher the hair, the closer to God.”
If that’s the case, maybe I’ll be Marie Antoinette…
or Amy Winehouse…
Curry Corn Chowder with Roasted Poblanos
Two of our cooks made this recipe and it came out different. Both were good, one had a lot more heat and the other was mellow and milder. When asked would you make this again, one cook answered, “Yes, especially when I have a cold and need to clear my nasal passages!” His soup was hotter and spicier than he expected so he added more curry than the recipe called for to mellow out the poblano heat that was dominating.
One cook served his soup in ramekins with the cilantro garnish. It was a nice presentation and with a rich and hearty soup, a good starter portion.
Curry Corn Chowder with Roasted Poblanos
2 poblano chilies
1 pound of potatoes, peeled and diced into (1-inch) cubes
4 tablespoons vegetable oil
1 teaspoon cumin seeds
1 medium onion, chopped
¼ cup celery, diced
½ cup green bell pepper, diced
Salt to taste
3 cups fresh corn kernels or frozen corn, thawed
2 cups vegetable stock or water
1 cup cream
1 tablespoon curry powder
3 tablespoons cilantro, chopped
Preheat the grill or a broiler. Grill or broil the chilies until the skin begins to blacken, 5-7 minutes. Transfer to a bowl, cover with plastic wrap and let steam until the skin loosens, about 10 minutes. Peel the chilies and chop coarsely. Set aside.
In a small sauce pan, add the potatoes and enough water to cover and cook until tender. Drain and set aside.
In a large saucepan, heat the oil, cumin, onion, celery, and pepper and sauté until the vegetables are softened, about 5 minutes. Add salt and corn and cook for 3 to 4 minutes longer. Stir in the roasted chilies, potatoes, stock, cream, curry powder and 1 tablespoon of cilantro and simmer until the soup thickens, 20 to 25 minutes.
Serve hot garnished with the remaining cilantro.
Modern Indian Cooking
Copyright © 2008 by Hari Nayak
Published by Silverback Books
Carrot and Cucumber Salad with Spiced Mustard Dressing
After some doctoring, this recipe turned out well. The crunchy texture, spicy flavor and colorful presentation were pleasing. The cook who made it had plenty of feedback. It was labor intensive and the nigella seeds were no where to be found – despite a trip to an Indian market. Thankfully, he persevered and with some improvisation – more carrots, more mustard, and additional oil, the dish was tasty!
While he might not recommend it for a friend, he said he’d probably make it again and play some more with the recipe to really make it his own. So, with that, and if you’re up for a little challenge, give it a try!
Carrot and Cucumber Salad with Spiced Mustard Dressing
4 tablespoons plain yogurt
2 tablespoons sesame seeds, toasted and ground
2 teaspoons cumin seeds, toasted and ground
½ pound cucumbers, peeled, seeded and diced
½ pounds carrots, grated
Salt to taste
2 teaspoons mustard oil
½ teaspoon mustard seeds
½ teaspoon nigella seeds
1 green cayenne chili, slit lengthwise and seeded
¼ teaspoon cayenne pepper
¼ teaspoon turmeric
1 tablespoon fresh lemon juice
2 tablespoons mint leaves, minced
In a small bowl, add the yogurt, sesame seeds and cumin and mix well to make a smooth paste. Add the cucumbers, carrots, and salt. Set aside.
Heat the oil in a small skillet over medium heat. Add the mustard seeds, nigella seeds, and chili and cook for about a minute, stirring until the spices are aromatic. Add the cayenne and turmeric. Stir and pour the flavored oil over the cucumbers; toss gently. Add lemon juice and chill.
Serve cold topped with mint leaves.
Modern Indian Cooking
Copyright © 2008 by Hari Nayak
Published by Silverback Books
Spiced Almond Cookies
This is the cookie recipe that left me perplexed. In the book, the cookies were perfectly round and flat with flecks of what looked like granulated sugar glistening on top of them. When I made them, they didn’t fall and were the same balls that I put in the oven. The only ones that were flat were the second batch that I squished with the palm of my hand. In the end, we liked the balls – they were moist in the center where the others were dry.
Spiced Almond Cookies
½ cup unsalted butter, room temperature
1 1/3 cups powdered sugar
2 teaspoons vanilla extract
1 teaspoon almond extract
¾ teaspoon ground allspice
¾ tablespoon ground cardamom
½ teaspoon ground cinnamon
¼ teaspoon salt
1 cup all-purpose flour
¾ cup finely chopped toasted almonds
Preheat oven the 350°F.
Using an electric mixer, beat butter, 1/3 cup sugar, both extracts, spices, and salt in medium bowl until creamy, about 3 minutes. Mix in flour and then stir in almonds. Do not over mix.
Using hands, roll dough into dough tablespoon-size balls. Place on a large baking sheet, spacing apart. Bake until pale golden, about 12-15 minutes. Cool on a sheet for 5 minutes. Place remaining sugar in a bowl. Working in batches, gently coat hot cookies in sugar. Cook on a rack.
Makes 20 cookies.
Modern Indian Cooking
Copyright © 2008 by Hari Nayak
Published by Silverback Books
Tangerine Carrot Cooler
This drink is easy to make and refreshing. It is the perfect compliment to many of the spicy dishes in this book. I also like the bright orange color.
1 pound carrots, peeled and cut into dices
1 cup honey
¼ teaspoon fresh nutmeg, grated
½ gallon tangerine juice
10-12 ice cubes
In a blender, blend together all the ingredients. Pass the puree through a fine mesh sieve placed over a bowl. Serve chilled in a tall glass with ice.
Modern Indian Cooking
Copyright © 2008 by Hari Nayak
Published by Silverback Books
Aromatic Butternut Squash and Coconut
2 tablespoons vegetable oil
½ teaspoon cumin seeds
2 dried red chilies, stemmed
1 (1-inch) cinnamon stick
2 bay leaves
1 cup onion, chopped
1 pound butternut squash, peeled, diced
1 teaspoon brown sugar
Salt to taste
1 cup fresh or frozen grated coconut
¼ cup water
¼ cup cilantro
Heat the oil in a large heavy skillet over medium-high heat. Add the cumin, chilies, cinnamon, bay leaves and fry briefly. Add the onion and cook, stirring frequently, until golden brown, about 5 minutes. Add the squash; lower the heat to medium, and cook, stirring constantly to prevent sticking for 5 minutes. Add the coriander, brown sugar and salt and cook for 2 minutes, until the squash is soft.
Add the coconut and stir to break up lumps until blended into the squash. Add the water. Cook for 2-3 minutes, stirring to prevent sticking. Taste for seasonings and adjust if necessary. Garnish with cilantro.
Modern Indian Cooking
Copyright © 2008 by Hari Nayak
Published by Silverback Books
Modern Indian Cooking Cookbook Review
We gathered in my kitchen and around my table to share what we had learned while visiting our local spice markets and working through the pages of Modern Indian Cooking written by Hari Nayak and Vikas Khanna. A common sentiment was that this is a beautifully designed and photographed book full of so many recipes that it was difficult to choose which to make.
Once we began to peel the layers, we discovered that while the book is beautiful, there are some flaws. First was the lack of headnotes. The headnote is a vital part of a recipe – it can offer insight, additional information about an ingredient, a personal anecdote that makes the cook feel connected with the author, so many things that tie the book together and give it a soul. The headnotes were sadly missed. Second, with the abundance of unique spices it would have been helpful to have a glossary in the back or a section in the front that educated the reader about the spices that were widely found in the recipes. We found that the front matter about “Seasonings” wasn’t as comprehensive or as detailed as we would have liked it to be. And finally, with sections of recipes for sides, rice, breads, and accompaniments, each recipe would have been well served to have some “serve with” ideas that cross-referenced other recipes.
As far as our cooking endeavors, recipes from most sections of the book were represented. We started with the Tangerine Carrot Cooler (p.167) then flowed into soup where two people made Curry Corn Chowder with Roasted Poblanos (p.40) with two different results – both tasty, one with a lot more heat from the poblanos than the other. Next was Ginger and Lemon Grilled Chicken (p.18) that won raves around the table. The salads we made included Carrot and Cucumber Salad with Spiced Mustard Dressing (p.33) – this recipe was given a complete overhaul and ended up a winner despite it self! And Radish Salad with Peanuts (p.32) – crunchy texture meets salty, nutty, bitter flavor resulting in a sensory treat. 
In the Vegetable chapter, we tasted Aromatic Butternut Squash & Coconut (p.48) which was made by two people with different flavors, colors, and recipe challenges – very interesting.
The yield from the Beans and Legumes Chapter included Yellow Lentils with Baby Spinach (p.74) and Hot and Sour Chickpeas (p.67) where we learned about the quest for dried mango powder. No one cooked from the Rice chapter although we all commented that several of the recipes looked good and a few of us had tried them while we were working through the book. The Poultry chapter was also passed over. Coincidentally, the two recipes from the Meat section were both meatballs – different meatballs but meatballs nonetheless. Kashmiri Lamb Meatball Paprikash (p.113) made my mouth water when looking at the picture but ended up being the biggest disaster of the night. The meatballs didn’t stick together, the broth had issues, needed more liquid, and wasn’t as tomatoey as one would have expected from the photo, and when sampled, had a slimy lamb mush mouthfeel. It was really sad. On the flip side, the Cashew Coconut Meatballs (p.114) held their shape and had a good flavor and texture.
The Bread section was represented with Toasted Cumin Chapatis with Orange (p.140). We learned that the difference between chapatis and naan is that chipatis is made with out yeast and is a flat bread while naan has yeast and is puffy. Someone gave Rosemary Naan (p.138) two tries – both unsuccessful – and there was no naan at the table but an accounting of the experience.
After all of the above it was finally time for dessert – and with 3 professionally trained bakers, dessert at MKMT never disappoints. We started with two people making Chai Crème Brûlée (p.158), once again there were two different textures, flavors, and colors – one thick and the other more viscous, one tasted more like a chai latte and the other like smoky tea leaves, one a darker brown and the other like milky coffee. We decided that mixed together, they would be perfect although my preference leaned toward the lighter chai latte one. The Valrhona Chocolate Burfi with Toasted Coconut (p.156) received the big thumbs up and won the prize for the most expensive dish of the night between the 1 lb of almond paste and 1 cup of Valrhona chocolate there were big $$$$ spent on this recipe. We decided it was worth it but the next time, a different type of chocolate may be substituted. Pink Peppercorn Chocolate Truffles (p.162) were a hit and a sensation between the lips – most everyone ended up with a peppercorn in the middle of theirs which elicited a reaction of surprise followed by a small choke or gulp and finished with a “WOW”. That chocolate/pepper combo is powerful!
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Our final dessert Spiced Almond Cookies (p.151) were an afterthought and looked as if they’d be a no-brainer to make. I am still not sure what happened but the little “teaspoon-size balls” that the recipe told me to make never flattened out like the picture, they remained little teaspoon-size balls and weren’t very pretty. They tasted good and the group seemed to like them. In fact, the second batch were pressed flat to resemble the picture but they dried out and weren’t as good as the balls.
In the end we were all glad that we had tried the book in spite of some of the recipes that didn’t work very well and the lack of headnotes. We sampled 19 recipes, quite a variety, with something from most chapters. It is fair to say that we all found recipes that we’d try for ourselves and make again and even recommend to friends. I also think that some of us will dig deeper into the book and cook from it some more.
Stay tuned over the next couple weeks while MKMT posts some of the winners so you can try them at your kitchen table.
Modern Indian Cooking
Copyright 2007 © Hari Nayak
Published by Silverback Books
Oxbow Public Market
The newly opened Oxbow Public Market in Napa was my final destination after shopping in Saint Helena and lunching in Yountville. I had heard so much about it with comparisons ranging from the Ferry Building in San Francisco to the streets of Saint Helena. So, before getting on the 37 to head home I detoured through downtown Napa and landed at Oxbow. Perhaps I picked slow day because aside for the Oxbow Wine Merchant & Wine Bar, which was hopping, there weren’t many people there.
A cavernous warehouse still filling in with vendors specializing in artisanal food and wine and specialty shops full of culinary artifacts, food, and entertaining related gift items is what I discovered upon stepping inside and making my way around.
There was a variety of things to see, smell, and taste and on my circuit I browsed through produce, tasted olive oil at The Olive Press, admired the mouth-watering chocolate displays at Anette’s and pondered how an operational micro-winery, Folio Enoteca & Winery could fit into such a small space (80 sq. feet). Impressive!
By the time I arrived at Three Twins Organic Ice Cream I was ready for some fortification and ordered a scoop of Strawberry Je Ne Sais Quoi (strawberry with a splash of balsamic vinegar – yum!). After polishing off the ice cream, I washed it down with a latte from Ritual Coffee Roasters.
Re-energized by ice cream and caffeine I found my way through the automatic doors that lead into the Wine Merchant & Wine Bar and Oxbow Cheese Merchant. This was the one part of the Market that was humming with people, bellied up to the bar, sampling from the tasting menu, and wandering around the shop looking at the comprehensive and eclectic selection of wines not only from Napa but around the world. The staff was helpful and eager to make suggestions to fit any budget and taste. I ended up with a sparkling wine from Spain that I would not have tried without the enthusiastic recommendation.
Walking back to the car, I passed Taylor’s Automatic Refresher and The Model Bakery – both offshoots from their Saint Helena brethren. It made me think that while the addition of the Oxbow Market is good for Napa, the space felt like a glorified food court in a box. I didn’t get the warm, inviting, spend an aftrenoon eating, shopping and hanging out here feeling that I do when I’m in the Ferry Building. I was disappointed but glad I checked it out. I’m not sure how this feeling will be overcome but perhaps with time and once a few more vendors like Kara’s Cupcakes and Hog Island Oyster Company are up and running it will feel less boxy and more like a bustling marketplace. In the meantime, I plan to stick to my San Francisco Ferry Building and return to the downtown blocks of Saint Helena the next time I am in the Napa Valley.
mkmtEAT, mkmtGO | Comment (0)Bye Bye Masque
The word arrived last week that Masque Ristorante in the Hills (see post from July 21) closed in September! The end of a short lived era although not hard to believe. No reason was given for the closure, one can only assume that the state of the economy coupled with the sliding quality of service and food not to mention the consistent cheesiness factor of the patrons had an impact.
Thankfully, Masque’s original chef and founder, Angelo Auriana came to his senses and left two years ago, which in my opinion was the beginning of the end. He is currently Executive Chef at Emporio Rulli Gran Caffé & Ristorante on Chestnut Street in the Marina. From what I understand he is making special menus and personal appearances on Tuesday, Friday, and Saturday nights. I plan to go this Tuesday and encourage you to go soon. Angelo’s a master in the kitchen – his food won’t disappoint. Buon Gusto!
mkmtEAT | Comment (0)Aloft in Chicago
The last time I was in Chicago I opted to stay at Aloft, the newly launched loft-style brand by Starwood. I wasn’t sure what to expect but figured I’d give it a go. I had 1 night, was arriving late from NY, and planned to work the following morning in my room.
Upon arrival, Aloft is somewhat like an airline with kiosks in the lobby so that guests can check in and select their rooms themselves. I didn’t use this feature but understand the value and how it can come in handy. The one oddity is the “Aloha” spirit and greeting. I was in Chicago and was greeted with “Aloha” at the front desk, when I phoned down to ask a question the phone was picked up with a polite “aloha”. What is up with ALOHA when you’re not in Hawaii? It doesn’t work – and the employees are clearly uncomfortable saying it!
The atmosphere at Aloft is juvenile and playful. Board games abound and competition was heating up at the pool table. The covered outdoor pool and patio area were getting a lot of action from the young hipsters. The xyz lounge was full of sports fans watching college football.
My room was appealing and larger than expected – contemporary and sleek – urban and loft-like, perfect for a lone traveler. It was smartly appointed with a 42” LCD flat panel TV on the wall, a desk with several accessible outlets making charging the electronic devices easy and additional counter space which was the perfect place to put my luggage. The king “signature bed” was comfortable and I slumbered well.
The comfortable work environment and wi-fi were of particular importance so it was a bonus that the wi-fi was included in the room rate. This ended up being the only glitch in the stay and service. The morning I planned to work coincided with the morning work was being done on the network and it was down for 2 hours. Not good for me.
The bathroom / vanity area was split with a sink and counter on one side of a sliding mirrored door and toilet and shower on the other. The spa shower featured an oversized head with powerful pressure. Aloft goes green with bath amenities by Bliss spa served up in wall mounted shampoo/conditioner and bath gel containers – no land fill created by single serving bottles here!
Room service is not an option, however they make up for what is not on site with an extensive list of delivery menus. In addition to delivery, Refresh and xyz lounge were both well stocked. Instead of ordering out, I picked from the shelves and had a fresh, crisp chicken Caesar salad for my late night supper and for breakfast enjoyed a toasted bagel, yogurt, and fresh fruit. All of these items were self-serve and reasonably priced.
Overall Aloft is a good concept, stylish rooms with decent amenities for the business traveler and surprisingly healthy and fresh food options.
I’d go back (although next time I’m in town hopefully it will be long enough to warrant a stay in the city) and would be compelled to try other locations. Despite the cornball factor, this new Starwood concept gets a big Aloha from me!
mkmtGO | Comment (0)