Gourmand On The Go

Chicken Tarragon Pasta,Litanies and Leprechauns

2010-03-17T23:01:00.002Z

GOTG has been ignored this past month in other mundane routines and a rather uninspiring series of salad suppers .
Meanwhile I've climbed the first few rungs on the Twitter ladder, added a few tweeple and twittle twattled (new eh? Twictionary, pls take note!).
I have also done some pretty stupid things (aside some bot-like tweets that is!) - like spray Cilit Bang (who put it in my spot cleaner corner?!) on the collars of quite a few Thomas Pink whites one hassled weekday night. I'm happy to report what comes out of a 30 degree wash cycle is still herringbone and not a flimsy cheesecloth, whew!
And pontificate with H endlessly (read: defend vigorously) the other evening, aspects of much loved European je ne se quas versus American 'cookie-cutter'edness(to quote Scarlett Johansson) and general lack of soul, fuelled by a rerun of Vicky Cristina Barcelona.

Despite the few domestic harikari however , some tasty weeknight treats emerged, of which this Chicken and Tarragon Pasta (recipe here) was a classy way to mend fences. I was out of spinach so substituted with equally salubrious broccoli instead.

Talking of greens, Happy St Paddy's Day to all - hope you got the goodies and not the pinches ;)

Love is in the air. And in Chocolate Fondants.

2010-02-12T17:26:00.004Z

Tall , dark & handsome ? Check.
Rich? Very.
Heart that melts? Affirmative.

Turns out Chocolate Fondants( Chocolate Lava Cakes to some) are the toast of the season. Okayy...they may not exactly be 'tall' - but if they were truly 'all of the above' they'd be full of hot air..see?

Whatever ...eat your heart out this Valentine's (literally!) - since they are one heck of an artery clogging, weight-watch busting, 'make-you-go-weak-in-the-knees' dessert.

Making fondants is really not the enigma that it's made out to be, and molten centre or not - they're an assault on the senses either way! Take heart though, the recipe does work.

What's more - melting dark chocolate and butter together feels like stirring a witches' cauldron, very therapeutic, in an evil sort of way.

Yepper. Joy to eat AND joy to make.

The 'new short tulip-dress' plans will have to wait.

Recipe here. Of course, if you're too picky you may want to complicate a perfectly fool-proof, easy-peasy recipe to this.

But there really is a thing as too much foreplay.

Some notes on my trials with it-

I used 150 ml ramekins, and in my oven, - 12 minutes at 200 degrees gave me the perfect fondants. Spongy outsides, and gooey goodness in the centre.
The consistency of the batter in the end was much thicker than what Gordon describes it, but they still turned out perfect.
The fondants with Gordan's recipe linked above are not sweet enough, (even for me - and I don't do too sweet!) - I found another recipe, again by Gordon, where the sugar measure has been increased, so I suggest using 120 gms of sugar for every 100 gms of flour.
Do remember to let the ramekins stand for a minute before turning the fondants out.
Since exact timing depends on the depth to which you fill your ramekins and the thickness of the china, it makes sense to have a spare 'tester' .

That's right. Any excuse will do :)

Share

Tantalising Tagliatelle, per favore!

2010-02-06T14:28:00.014Z

Friday night - Yayie !!!! Legitimate 'one pot meal day' (if we're home, that is!). Don't get me wrong..there are many a 'one-pot-meal days' - slightly tinged with guilt at times.
Fridays however, its official :)
Its expected.
Had there been a prenup, it'd have been there - in ink.

Also lately, the chutzpah has been missing from our fave local Italian takeaway - or maybe, we've just had too much of a good thing ?! Enter - Gary Rhodes' recent culinary ramblings. Alluring scenes of rolling olive groves and lovely gondolas with oodles of fresh pasta thrown in for good measure - I could drown in a vat of olives/olive oil right this minute and be buried in Tuscany, thank you.
Well, it had to be a pasta night, it was the right thing to do.
And technically - a one-pot meal - since you can open a jar of pesto anytime..but I was in my element. I zhuzzed my own :)

Recipe for Tagliatelle with sundried tomato pesto,cashewnuts, spinach, olives and feta (feeds 3-4)

Needs

Fresh egg tagliatelle - 500 gm
Fresh baby leaf spinach - 200 gm (washed)
Black and green Olives with feta- 100 gm ( chop the olives, crumble some feta, reserve some feta cubes)
1/2 a jar(280 gm) sun-dried tomatoes packed in olive oil, coarsely chopped
1/2 cup cashewnuts , dry roasted
2 garlic cloves, finely minced
Red chilli pepper flakes
Salt & freshly ground black pepper
1/4 cup of olive oil

Method

First, prepare the pesto by blending the sun-dried tomatoes and their oil, roasted cashewnuts,1 minced garlic, salt,pepper and chilli flakes(to taste) in a food processor Add olive oil to achieve desired pesto consistency. Transfer the pesto mixture to a large bowl.

Separately, cook the tagliatelle in a large pot of boiling water as per pack instructions (until al dente - as per pack instructions - approx 3 minutes). Drain, reserving 1/2 cup of the cooking liquid.

Meanwhile, heat 1 tsp of butter and 1 tsp of olive oil in a pan. Saute spinach with the remaining minced garlic till wilted and press against the pan to release liquids as shown.

Remove spinach, and chop finely. Remove liquids from pan.

Now add back the chopped spinach, pesto, chopped olives and crumbled feta in the pan - saute for 1 minute and toss in the warm pasta to coat.

Add enough reserved cooking liquid to moisten ( makes it easier to toss the tagliatelle). Season the pasta, to taste, with salt and pepper and serve, ganished with baby spinach leaves, chopped sundried tomatoes and feta cubes.

Creamy pesto and chunky bits. Pure bliss.

Drillem, Fillem, Billem

2010-01-31T23:41:00.007Z

Both me and H have had a spate of dentist appointments lately that resulted in three wisdom tooth extractions, between us, in the past couple of weeks. Its magical how something like that can send your life (and kitchen!) into a tizzy, specially when sitting in a dentist's chair in London has the potential to suck your life's savings right out of your open mouth ! As a result, more due to the prescribed post extraction care however , as opposed to tightened purse strings, quite a few of our meals these past weeks have been dominated by chewy, mushy, cold foods of all sorts and diff kinds of soups, of which, this chilled Spinach and Watercress soup made a well and truly healthy and comforting meal this glorious, sunny weekend.

Due to the recently broadcast reality series 'Gordon's Great Escape' on his culinary adventures in India and his resulting on-TV admission that vegetarian cuisine isn't always - well..."bland"(contrary to his innumerable earlier mouthings!) - I was beginning to warm to him a little, despite the controversy the program stirred up. This was a tough vegetarian conquest no doubt (played out in my mind as Gordon procrastinated at the veggie God's sacred altar), and my kitchen was now ready to adopt a vegetarian recipe from Gordon :) Find the recipe for the Chilled Spinach and Watercress Soup here.

I however, used the optional chicken stock instead of vegetable stock for added flavour and felt that worked better to lift the peppery spinach and watercress undertones without overpowering this chilled soup in any way (oh...and to appease chicken crazy H as well ). I surely overdid the olive oil 'drizzle' on there, but honestly could have added more!! It's no dinner party fare but definitely one I'll make again and well, it does make my kitchen ready for future dental emergencies more than ever now :) As they say, Drillem, Fillem, Billem - and may I add....Chillem !

Egg Muffins versus Breakfast Blues

2010-01-22T07:15:00.000Z

Let's face it ! For those of us who even bother to have breakfast, it really is a chore - cereal, porridge,oats yada yada does get boring and even so the innards scream out for elevenses! Of course,an Eggs Benedict served up in bed is just the dream,but these scrummy Egg Muffins are a 'real world' doable and filling weekday option that are just as easy-peasy as they are grab and go ( freeze individually, thaw and reheat in a microwave the next morning!)

Liz's discussion (rather SOS!) on the UKFBA page prompted me to dig this one out! So this is specially for you Liz :)

Kalyn's blog gives the detailed recipe ( thanks Kalyn!)- as is evident , my muffins seem to have the air sucked out of them a bit, versus Kalyn's which look firm - and that's because I was a bit squirmish about adding the recommended amount of cheese ;) Lesson learnt -> the lesser the cheese and veg in the egg mixture, the more air will be incorporated and (contrary to most bakes!) we don't want that in this case ! I used finely chopped spring onions and a mix of cheddar and gruyere (yumm!) but no meat - and substituted the spike seasoning for a mix of italian dry herbs blend , a pinch of bolognese seasoning (!!), some tarragon butter, salt and pepper , which if I may say so myself, worked really well :) Also, I used a very lightly greased non-stick metal muffin pan and didn't even need any paper liners - they came off beautifully once rested for 2-3 mnts , but that must be due to the wee tarragon butter in there.
This is surely a recipe to ward off those breakfast blues, and one of those things that can taste different and equally enjoyable each time you make them, depending on the current bounty your larder has to offer :)

On Strawberry Martinis and Rigor Mortis and Things

2010-01-14T14:49:00.007Z

My H has upped the stakes in the 'surpises-at-midnight-on-birthday-eve' department at our place. He's turned mixologist ! Less effort than cooking/baking (and less cleaning up!), more wow factor - and gorgeous cocktails ! And if you're considering getting stocked up on the tools, here's the lowdown!

The intention to go the 'strawberry way' could be have been born after a fun evening out with friends and family that basically went like - frozen strawberry margaritas, tequila shots with lime and salt, more tequila shots and resulting peals of laughter that continued well into the night!

So while I deal with wondering if the blog looks right , tackle to-dos higher up on the totem pole of importance than food posts right now and generally, get fired up for the next cook-off - here's a post acknowledging his 'ka-chunk ka-chunk shakes' on my birthday eve (back in Oct actually, so timely post - not!) and awesome martinis :) And of course to hoping the good work continues :)

For those who're rushing to chill their glasses and shaker, find the recipe here! You can add the 'sugar coated rim touch' if you like, but the H used the deepest red strawberries and it was just as great without. "Shaken, not stirred" !

Cinnamon wheat cake/cupcakes

2009-12-19T18:52:00.001Z

So...What do you on a cold, sultry day like this ?

You bake, of course!

I haven't made a christmas pudding yet as the h is not a big fan,but this 'you-cant-believe-its-eggless' recipe of a spiced up wheat cake hits just the right festive notes! Though the basic cake mix recipe was a non boozy version, I've adapted it to make it 'christmassy' somewhat and use it to make yum cupcakes as well ! The cupcakes in fact,are just the right bitesized vehicle for the christmas 'spirits' and the calorie watching, and if you like me, spend more time picking out raisins and currant shreds from a christmas cake than eating it,these spice flavoured morsels are the perfick substitute!! As I've had the recipe for the basic wheat-spice cake mix for so long, I'm not sure anymore of its origins, but thanks to the author nonetheless!
Below is the recipe for the basic cinnamon wheat cake mix and instructions for cupcake conversions as well - the batter is quite substantial so I like to bake a cake in my 8 1/2 " cake tin and use the rest of the batter for around 8-10 cup cakes, which can be decorated individually as well! Bon appetit!

Ingredients for the basic wheat-spice cake batter

2 metric cups (300gms) wholewheat flour/durum
2 tsp cinnamon powder
2 metric cups(400gms) finely grated jaggery/brown sugar/palm sugar
1 1/2 tsp baking soda
1/2 tsp baking powder
1 metric cup of yoghurt
3/4 metric cup of water
2/3 metric cup of cooking oil(avoid olive oil,or other strong flavoured oils.Vegetable oil or sunflower oil works well)
*Walnuts/raisins/figs-optional! (pre soaked in brandy/rum to avoid burning)
1.5 tbsp Spiced Rum for mixing into batter(I use Captain Morgan's)
2 tbsp rum (for spiking the cake when done)

Method:
For cake : Bake for 40 mnts at 200 deg C /400 deg F (170 deg C/ for fan assisted oven).
For cupcakes: Bake for 20 mnts at 180 deg C/ 350 deg F ( 160 deg C/325 deg F for fan assisted ovens)
(Joanna's blog lists a ready reckoner for over temp. conversion chart for those who use gas mark measures, thanks Joanna!)
Mix all the dry ingredients together in a large bowl. Blend the yoghurt,water,oil and rum together in another bowl. Then mix the dry ingredients into this bowl and blend well. Bring it to dripping consistency, adding more water (or more rum!)if needed.
Oil/spray the bottom of a cake tin and bake for 40 mnts( for the cake) or use prepared muffin trays lined with bought muffin cases, or handmade ones (like in the pic) and bake for 20 minutes for cupcakes. I quite like the brown paper ones for the artisanal note to my spice cupcakes :)

Allow to cool on wire rack before cutting/spiking/serving. To spike, just drizzle the alcohol over the upturned cake bit by bit and allow it to absorb. The cupcakes can be spiked too, but are just as great without and quite moist nonetheless! As with any boozy bakes, flavours develop better if the cake(s) are left overnight to mature.
The cake slice pic seen above, is a version where I used half of the measure of rum, and half orange cointreau, added orange juice instead of water, and grated orange rind instead of the raisins/currants etc...next time - in goes some grated milk chocolate as well :)

Just heard…”u don’t get fat on food you pray over”. Hence,I shall say grace this day on.Bring on the christmas indulgence !

Share

Invoking Goddess Caffeina : Tiramisu

2009-12-13T03:25:00.000Z

Finally, I start my blog..something which I've been meaning to do for quite some time now, and has taken the warmth of some gorgeous mulled wine and generally the spirits of the holiday season to get me started.

And what better an ode to all fellow coffee fanatics than a way to drink your french press brew and eat it too ! I was looking for something I could make and stash away in the fridge, ready with magic dust(read: cocoa), to just get out at midnight for my partner's birthday. And this Quick Tiramisu recipe from BBC food seemed just the thing! Though traditional Tiramisu uses raw eggs(so does the below version), BakingandBooks gives a detailed version where the use of raw eggs is omitted.

I used coffee from my Bodum, instead of the recommended espresso crema, hence had to be very careful with the dipping of the Savoiardi biscuits (yes, no more than 2 secs!) so that the fingers didn't soak up excess water.
I also made my coffee more concentrated than the usual to get a fuller coffee flavour. I didn't have dessert glasses ready to go, so couldn't do a knockout presentation with edge-to-edge chocolate shavings or cocoa (due to glasses not being wide rimmed), but some impromptu sugar work and cherry towers did the trick! I found they weren't chilled and firm enough at the end of 2 hours, so I'd suggest keeping atleast 4-5 hours in hand for chilling. Happy eating :)!!

Quick Tiramisu (from BBC Food)

Ingredients

3 cups of strong black coffee, preferably espresso, cooled
3 tbsp caster sugar
6 tbsp Amaretto liqueur
2 eggs, separated
250g/8¾oz mascarpone cheese
250ml/8¾ fl oz whipped cream
cocoa powder, to dust
1 packet of Savoiardi (sponge lady finger biscuits)

Method

1. Place the cold coffee in a bowl, add three tablespoons of the Amaretto and put to one side.
2. In a separate bowl beat together the egg yolks and sugar for about three minutes until thick and pale.
3. Add the mascarpone and beat until well mixed. Fold in the whipped cream gently with a metal spoon.
4. In a separate bowl, beat the egg whites until soft peaks form. Fold the egg whites quickly but gently into the cream mixture. Add the remaining liqueur, taking care not to loose the volume.
5. Dip each biscuit into the coffee liqueur mixture for about two seconds on each side and shake of the excess.
6. Cover the bottom of an eight individual 8cm/3in dessert glasses. Spread some of the cream mixture over the biscuits and then repeat the process again, using up the biscuits and finishing with a cream layer.
7. Smooth the surface and dust the top with the cocoa powder.
8. Refrigerate for about two hours or until firm. The longer it is left, the more the flavours will develop.

Share