sarson ka saag (recipe)

I came across a recipe online many years ago for a curry of mustard greens. By chance mustard greens were in season and I bought them not for onigiri, as the Japanese use them, but for Sarson Ka Saag. Since then I’ve sampled dozens of recipes, which don’t vary much. Mustard greens aren’t popular here, so when they come into season I buy them in bulk to freeze. I stem them and blanch the stemmed leaves from the stems separately. I prepare the dish with the tender parts of the leaves for guests… Read More

Tomato Tart Tatin with goats cheese, fresh herbs and a Bloody Mary Granita

Originally posted on ice cream magazine:
?    The wedding of a widowed osteopath marrying a biochemist. He being a first timer, an amateur ventriloquist, an amputee. Creepy Church, begat an organist, a burly lass with a grimacing face, huge bouffant hair, who wore wall to wall tartan. She entered the Church carrying a large, purple velvet goat, her music case, quite obviously? “Conspicuously absent isn’t he?” “Oh, where’s the Groom.” “There’s a wildly held belief that the Groom should be in attendance” said a loud buffoon. Another hooray heckler boomed “There’s…

Stock, generic recipe (with sous vide pictures)

Warm your home during the cooler days, or fill a pot with the bight, crisp flavors of summer by making homemade stocks. Anything you make from it will be enhanced.  Myself, I enjoy the day long process of tending a near boiling pot, of skimming, of straining and adding then straining again; but the Modernists have popularized two other methods for producing stock faster with less effort: Those made with a pressure cooker and Those made sealed in a plastic bag then cooked in a hot water bath (sous vide). Whatever the… Read More

Sarson Ka Saag

NAPP - Lightroom 5 Killer Tips by Scott Kelby

Day two of Lightroom. More than the editing tool I’m finding that the catalog function is extremely useful. After importing the photos you can add key words and then create folders to filter through key words. The initial set up is gong to take time, but once it’s done it’ll be easy to find my photos. Does anyone have any suggestions on improving this image? I was thinking the increase the exposure, but the whites might blow out. I need to do a recipe. Coming soon one of my favorite Indian foods… Read More

Vegetable Curry, a book and recipe

vegetable curry

(recipe follows) Several years ago the love of my life, Hiro, gave me an unexpected birthday present: A curry cookbook written in both Japanese and English. Until then I had never made Indian food — curry had just never occurred to me. He didn’t know me that well at the time but mine is the personality that when I do something, I devote myself to it and so I bought every single ingredient in the index from Asafoetida to Yogurt and went to work page by page, which created some friction in our… Read More

Apple Strudel Your Way!

(recipe follows — red text areas are links) I started working with Filo shortly after starting this blog (you might remember some of the teaser posts). I couldn’t bring myself to publish anything I’d written. I was unsatisfied with the pictures I took and unsure how to present filo dough in a way which would peak your interest, especially as an undeserved reputation as being difficult to work with. Filo needs just three ingredients: Flour, fat, water. To that you can add salt for flavor or stevia for sweetness. The principles for… Read More

Savory Pie — Your Way!

This is really very easy to do. You all have the skills, I know you do. It’s just a lot of baby steps leading towards something visually stunning and delicious. You’re going to be layering different fillings in a pastry, sealing it, and baking it. Everything going inside the pastry is already cooked. You’ll simply be baking the shell to meld the flavors. What you put inside is entirely up to you. In traveling through France I’ve eaten several versions three of the layering suggestions I like best are: Sautéed spinach, ham,… Read More

The Onion Sandwich — Caramelized Onions

(recipe follows) People who comment or send me mail tell me I can improve my blog by talking more about my life. From their advice I have been adding bits and bytes. A part of my life story I never speak about is poverty: I grew up poor. After my parents divorced my mother and I were so poor we couldn’t afford a vacuum. My mother borrowed one every couple of months from her half-brother’s wife. (To clean the carpet we used the back side of tape.) We were poorer than most… Read More

Candied oranges

  (recipe follows) Yes, I really do curl up on the sofa reading “gode” “cookery” books or food histories. Two summers ago I spent two weeks in Provonce retracing Julia Child’s footsteps. So, yeah, I’m kinda single these days, but I can apply what I’ve learned from medieval cookbooks to make some of the best candied fruits you’ll ever eat. Candying fruit was something I taught myself through trial and error by following the directions from 16th century manuscripts. Much later I learned the science behind what I was doing and was… Read More

Yeasted Lemon Cakes

I’ve been wanting to post the recipe for this for a while, but I need to reshoot. Trust me when I tell you that yeast deeps the flavor and aromas in cake. The pics are from my older camera. I tried taking pics outside in direct morning sun.

Raw Apple Pie Your Way — Play with your food!

(recipe follows) When I was younger my credo was to try everything at least twice (in case I got it wrong the first time). Keeping an open mind this way, I learned — and shaped — my preferences. With food, over time, I developed a leaning towards the healthful. Even when cooking with butter, or cream, or sugar, or meat in my mind I work through variations. One fairly new approach I’ve been thinking about is raw food. Interestingly, dehydrating foods under 118 degrees Fahrenheit is still considered raw by many which,… Read More

The texture of life: rice, spice, coffee

(I neither cropped, nor augmented these pics. These are all hand held shots.) I’ve been teaching myself macro photography and these are from my first shoot. I enjoy taking pictures of food to a point, but macro is satisfying. It might not appear so, but it took a few hours to take these shots. Like cooking, it’s a process and I really enjoyed working it out. I was really curious to see the texture in a mustard seed, or nutmeg, fenugreek, cinnamon, cardamon. It was like traveling to another planet and when… Read More