World on a Plate

Exploring culture. One plate at a time.

Month: August, 2007

The Baker’s Passport – India

Punjabi_2

I had absolutely no idea.  None. Naive, unschooled, and having limited exposure to India food until the last few years I have become a little overwhelmed with the flavors and range available from this country. 

Desserts are different between the north and the south.  Roughly divided into two groups: milk based such as rasbari, peda, and burfi; the other having a central component of flour, typically rice flour such as lal mohan, malpuwa, halwa and ladoo.   This dessert is a Punjabi creamy dessert. Traditionally, it is made from homemade fresh cheese called chenna or paneer.  Also it is common to see the rasmalai in yellow and pink.

This recipe is the decidedly upscale version.  Pichet Ong, named one of the top ten pastry chefs in America by Pastry Arts & Design he has worked at Chez Panisse, Jean Georges, La Folie and Spice Market.  His collection of Asian-inspired desserts, The Sweet Spot, is an elegant but accessible book of over 100 recipes that include unique riffs such as chocolate fortune cookies, an indulgent Chocolate and Vietnamese Coffee Tart and a Spiced Caramel Popcorn that gets it’s lift from mukwa, Candied fennel seeds from India.  So much to learn, enjoy this in the meanwhile.

Sweetspot_

Rasmalai with Rose Water & Pistachios

Sweetened fresh ricotta with Rose Milk Syrup

Adapted from The Sweet Spot, by Pichet Ong & Genevieve Ko

Ras

3 quarts milk

1/3 cup fresh lemon juice

1 tblspn sugar

3 tblspns AP flour

1/4 tspn salt

Put the milk in a largesaugepan and bring to a boil over medium-high heat. As soon as it boils, remove from heat, sir in lemon juice. It will curdle within a few seconds.  If it doesn’t set the pan over low heat and stir slowly until most of the milk has curdled, removing from heat.

Set a fine-mesh sieve lined with cheesecloth over a large mixing bowl, with at least 2 inches between the bottom of the sieve and the bottom of the bowl. Strain the milk mixture through the sieve.  Let sit for at least 20 minutes.  If you want to let this sit for longer than 30 minutes, cover the bowl with plastic wrap and place in the fridge.

After the liquid has been drained, transfer the cheese remaining in the cheesecloth to the bowl of an electric mixer fitted with the paddle attachment.  Add sugar, flour, and salt and mix on medium speed until well incorporated, about 5 minutes.

Using your hands, scoop the cheese into 1 1/2" balls,  gently pressing into little patties about 2" in diameter and about 1 " thick; set on plate while you prepare the malai.

Rose-Scented Malai

1 cup whole milk

1 cup heavy whipping cream

2 tblspns plus 1 tspn sugar

1 cinnamon stick

1 tspn dried rose metals, plus more for garnish

4 cardamom pods

1/8 tspn salt

3/4 tspn rose water (can substitute with vanilla extract)

1/4 cup (about 31 grams/1 1/8 oz shelled pistachios, toasted, salted

Put all of the ingredients into a large saucepan, stir well, and set over medium heat. Bring to a steady simmer and cook, stirring, until reduced by half and thickened, about 10 minutes.

Add the cheese dumplings to the malai and cook, stirring gently, for 2 minutes, then turn the dumplings over and cook for 2 minutes more. Divide the cheese dumplings and sauce among eight serving bowls, discarding the Cinnamon stick and cardamom pods. Garnish with the pistachios and rose petals and serve warm.

Variation note:  In researching the many variations of this recipe out there most suggest serving this at room temperature. To do this finish as directed.  Let it cool. When at room temperature, put the pan in the refrigerator for at least 4 hours.

Street Food – Tom Kime

Streetfood

"The best way to experience the real food that fuels and drives a community, however, is to sample the street food." 

       –Chef, Writer, Globe Trotter: Tom Kime

Street food, at its best, wherever you may find it or yourself represents an opportunity to experience an authentic, dynamic cultural reflection.  The social context, the flavors, the exchange between you and the local vendor.  And really it’s also pretty tasty. Often when I travel I seek out these carts, markets and nibbles to learn what’s best about the everyday food of the locals. Replicating them back at home though has often been less than the same experience.

Street FoodExploring the World’s Most Authentic Tastes is a journey for the eyes and mouth.  Written by the globe-trekking and Malta-based, at the Fortina Spa Resort, Tom Kime, I am now no less smitten with what is his second cookbook than I am the man behind the effort. And why isn’t he better know here in the States?  He’s not short on the connections or on abilities.  He has worked at the River CafĂ© in London and trained with such celebrated chefs as Rick Stein in England and David Thompson and Peter Doyle in Australia.   And if you catered the Thai-inspired wedding feast of Jamie Oliver, cooked for Mick Jagger, Sam Neill and Kirstin Dunst well. Also it appears from recent news reports that he is now based in Sydney.  Lucky them. 

The book is a compact size and filled with personal accounts from visiting 14 countries in Asia, South and Central America, Northern Africa and the Middle East.   With nearly 90 recipes ranging from Picarones from Peru (sweet potato and pumpkin doughnuts); cipolle d’invero e pancetta alla griglia from Sicily (grilled scallions wrapped in pancetta). I’m particularly keen on the recipe for the Afghani flat bread, Bolani as the technique and recipe are from Billal Sidiq of East West Gourmet who sells at the San Rafael nad Oakland Farmer’s Market .  There’s plenty of photos, and the recipes are simply-stated but use ingredients that are authentically of the place. If you have traveled this is a good one to relive the tastes of the trip in your home.

Neatly organized overall I appreciated the glossary, and the menus sections will get anyone headed in the right direction for a picnic, bbq or cozy meal in. The Recipe Navigator section is brilliant.  Organized into sections such as "finger food", "hot wok and smoking grill" (which sounds like Guy Ritchie film!) and "best in a bowl."   

Click to recipe for spiced roast almonds.

This little cookbook is perfect for the wandering heart in the world kitchen.

Link:  How to Eat Street Food without Runining Your Trip ITravelport/India)

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