International Delicacies....

International Delicacies...

When in Rome....do as the Romans do...which in this context would mean try out the stuff that is home grown in the places you roam... :)... it is a great way to explore the place and know its history... all the great places in the world have their tradition in cooking and special things that make them unique...yes...it becomes difficult for people with fixed palate...however the adventure is enticing enough for an experiment. Lets try and capture some of my favourite things...hope you like them....

Cheese Fondue....
Growing up i used to literally hate milk, however milk products such as ice cream or cheese was another thing all together. Just so that i get enough "milk" or the likes of it, my mom used to get me cheese cubes to eat...ahhh those were the days of indulgence and not worrying about the "weighty" issues...Then i discovered this very yummy way of having cheese...its like having the cake and eating it too...figuratively of course.. LOL

Fondue is perfect for holiday and New Year's celebrations - all that warm, oozy cheese, served in a communal pot… what can you serve with that yummy fondue…here are some options

Fruits: sliced bananas, apples, pears, peaches, or pineapples, or dried fruit, orange sections, strawberries, cherries, raspberries, blackberries, or grapes. Whatever is seasonal?

Breads: mixed-grain and whole wheat breads, crusty French or Italian bread, pita wedges, fresh tortillas, tortilla chips, croissants, bread sticks, naan, or baked polenta cubes..

Blanched vegetables: Broccoli, asparagus, green beans, snow peas, or snap peas. Blanch in a pot of lightly salted boiling water for a minute or two to soften them up just a bit. Drain them well before putting them out on a serving tray, or you can substitute veggies with cold cuts and sausages of your choice

Ingredients
1 clove garlic, minced
1 lb. Gruyere cheese, shredded (or 1/2 lb Gruyere + 1/2 lb Emmental cheese)
3 tablespoons unbleached all-purpose flour
1 3/4 cup dry white wine
1/4 teaspoon freshly grated nutmeg
A splash or two of kirsch (opt)

Toss the cheese with the flour. Rub the interior of a medium saucepan with the peeled garlic. Place over medium heat and add the wine. Bring to a simmer and add the cheese mixture, one handful at a time. Stir in the nutmeg.
Stir over low heat until smooth and cheese is melted and bubbling. Add a splash or two of kirsch (optional) and continue stirring until it starts to bubble just a bit. Transfer the cheese mixture to a fondue pot and you are ready for dipping. Continue to stir frequently.

Chocolate Fondue
This is a sweet version who has incredible sweet tooth like me..

1 lb. premium semisweet or bittersweet chocolate, well chopped
1 1/2 cups heavy cream

In a medium saucepan over low heat bring the cream to a simmer. Add the chocolate. Simmer, stirring until the chocolate is melted. Transfer the mixture to a fondue pot and use strawberries, cherries, oranges sections, graham crackers, marshmallows, or ladyfingers for dipping. Continue to stir frequently.

Pasta with Chicken and Almond Cream:

Ingredients
2 tablespoons butter
1 tablespoon olive oil
4 boneless chicken breasts, cut crosswise into 1/2-inch strips
Salt and pepper to taste
2 onions, minced
1/2 cup sundried tomatoes, drained and chopped
1/2 cup roasted red peppers, chopped
1/4 cup ground almonds
1/2 cup white wine
2/3 cup whipping cream
1/2 cup almond milk or to desired consistency and taste
1/4 cup fresh basil, chiffonade (rolled and cut into ribbons)
1 pound spaghetti
Toasted slivered almonds (optional)

Directions
Bring a large pot of salted water to the boil.
Meanwhile, melt butter and oil in a large saute pan over medium high heat. Season then brown chicken until light golden and just cooked through about 5 minutes; transfer to a plate.
Add shallots to pan and saute 1 minute. Add sundried tomatoes, red pepper and ground almonds. Deglaze pan with wine until just evaporated. Add cream and almond milk, bring to a boil, stir until sauce thickens about 4 minutes. Add basil. Return chicken to the pan and simmer until just heated through.
Cook pasta al dente. Drain, reserve about 1 cup pasta water. Add pasta into sauce and use pasta water if necessary for desired consistency.
Garnish with toasted slivered almonds. Serve immediately.

Sweet Temptations

Sweet Sensations...
Growing up we had this family tradition of having something sweet at the end of dinner specially during the weekends where all of us would gather around and have a leisurely time together... It was a time to catch up on the events of the week, share a good laugh and be happy... Then we all went our separate ways and yet i still remember them with such fondness. I want to share some sweet memories here with you, not all sweets were of course made at home, yet mom always made them home made some how...here is to you mom...loads love..

Ice Cream Sundaes...
Vanilla Ice Cream with Chocolate sauce and fresh fruits...
This is every ones sweet sensation... for me it holds a different meaning all together...Mom used to allow me and my brother to make this when we were young...no cooking, just plain assembling of the dish at the end, but it made us feel very special. i hope you enjoy it...

Ingredients
I Kg Vanilla Ice-cream
2 tbsp chopped and roasted almonds
1 Cup Mixed Fruits (per serving) (Apple, Mango, Banana, or any seasonal fruit except citrus variety like oranges)
Honey to drizzle
For the dark chocolate sauce
1 tbsp grated dark chocolate
2 tbsp coffee powder
4 tsp white butter
1 3/4 cups milk
2 1/4 tbsp sugar
1 tsp cornflour dissolved in 1 tbsp milk

Method
Dark chocolate sauce Combine the chocolate, cocoa powder, butter, milk and sugar in a non-stick pan and cook till all the sugar melts.Add the cornflour mixture while stirring continuously and let it simmer for 5 to 7 minutes on a slow flame.Remove from flame and keep aside.
How to serve
Pour a little warm chocolate sauce in a broad base glass or a glass bowl(bigger the better). Put 1 scoop of ice-cream and some of your favourite fruits, again put 1 tbsp sauce and 1 scoop of ice-cream and top it up with remaining fruits. Put the chopped roasted almond on top and drizzle some honey for a nice presentation... and yes the best part...eat it before the ice cream melts... ENJOY

Cakes...
Cakes are kid’s fantasy and growing up it was something that was my complete favorite… I especially loved the birthday cakes. Dad used to always get some of the yummy cakes and pastries. Will start off with one such cake. Enjoy the sweet tooth...

Chocolate Cupcakes:
Ingredients
1/2 cup (50 grams) cocoa powder
1 cup (240 ml) boiling hot water
1 1/3 cups (175 grams) all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, room temperature
1 cup (200 grams) granulated white sugar
2 large eggs
2 teaspoons pure vanilla extract
Chocolate Fudge Frosting:
4 ounces (120 grams) unsweetened chocolate, coarsely chopped
2/3 cup (150 grams) unsalted butter, room temperature
1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted
1 1/2 teaspoons pure vanilla extract

Method:
Cake:
Preheat oven to 375 degrees F (190 degrees C). Lightly butter, or line 16 muffin cups with paper liners. In a small bowl stir until smooth the boiling hot water and the cocoa powder. Let cool to room temperature. In another bowl, whisk together the flour, baking powder, and salt. Then in the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating until smooth. Scrape down the sides of the bowl as needed. Beat in the vanilla extract. Add the flour mixture and beat only until incorporated. Then add the cooled cocoa mixture and stir until smooth. Fill each muffin cup about two-thirds full with batter and bake for about 16-20 minutes or until risen, springy to the touch, and a toothpick inserted into a cupcake comes out clean. (Do not over bake or cupcakes will be dry.) Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing. You can either spread the frosting on the cupcakes with a small spatula or if piping, use a large Wilton 1M open star tip to make lovely swirls. These cupcakes are best the day they are made, but can be covered and stored for a few days.
Chocolate Frosting:
Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).
Makes about 16 cupcakes

Brownies...
Its one of my all time favourite sweets...enjoy

Ingrediants
5 ounces (150 grams) semisweet or bittersweet chocolate chopped
1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces
2 tablespoons (15 grams) cocoa powder
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup (95 grams) all-purpose flour
1/4 teaspoon salt
3/4 cup (125 grams)
Semi-sweet chocolate chips (optional)

Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray) an 8 inch (20 cm) square pan, and line the bottom of the pan with parchment or wax paper.Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar . Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (if using).Pour into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well. Makes 16 brownies.

The other side of Protein...A non-veggies dream

The other side of Protein....
What makes the world go round...food and more precisely good food, that is not only appetizing on your stomach, but appealing to all your senses...What is that one food group that almost half of India population relish...the non - vegetarian side of the cuisine... This is for all my non - veg foodies...enjoy your kebabs and curries...

Tandoori Chicken...

This is the one of the few things that got exported through out the world...India is know as the land of cows and yes...chicken tikka, tandoori chicken and loads of spice... Ask any true blue Punjabi and what you get is a tandoori aficionado...attempting this legendary dish is simple, yet complicated all the same...try and enjoy....Classic tandoori chicken is marinated in yogurt, lemon juice, and plenty of spices, then grilled or broiled. Plan ahead.

Prep Time: 8 hours, 45 minutes
Cook Time: 45 minutes
Total Time: 9 hours, 30 minutes

Ingredients:
1 (1 Kg chicken), cut into pieces
1/2 cup plain yogurt
2 tablespoons fresh lemon juice
1 tablespoon minced garlic
1 tablespoon peeled and grated
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon Red Chilli powder
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon fresh-ground black pepper
2 teaspoons salt, or to taste
Vegetable oil, for brushing
Fresh corriander sprigs for garnish
Slices of cucumber,onion, tomato and lemon

Preparation:
Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish. In a bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, Red chilli, cardamom, cloves, black pepper and salt. Stir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. Remove the chicken from the refrigerator at least 30 minutes before cooking.

The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.

Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and; grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.

Serve with cucumber, lemon wedges and onion rings....


Chicken Tikka..
What more can you ask for in the rainy evenings than a hot plate of sumptuous chicken tikkas for snacks...this of course is a non - veggies dream... Its also good option for people who hate to fight with the bones and prefer a more convenient option of eating chicken...enjoy this with mint and coriander chutney...yummy

Ingredients:
1 cup fresh yoghurt
1 cup finely chopped fresh coriander leaves
2 tbsps ginger paste
3 tbsps garlic paste
3-4 tbsps garam masala
6 peppercorns/ 2 dry red chillies
3 tbsps lime/ lemon juice
1/2 tsp orange food coloring
1 kg chicken (breast or thigh) skinless and cut into 2" chunks
1 large onion cut into very thin rings
Lime/ Lemon wedges to garnish
1 tsp Chaat Masala

Preparation:
Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yogurt) to a smooth paste in a food processor. Pour the above mix into a large bowl and add yogurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight. Thread the chicken onto skewers and keep ready. Preheat your oven or grill to a medium high temperature (200 C/ 400F/ Gas Mark 6). Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender. Remove from skewers and put the chicken in a plate. Put the onion rings in a separate bowl and squeeze lime juice over them. Now sprinkle the chaat masala over them and mix well so the onions are fully coated. Garnish the Chicken Tikka with these onion rings and serve.

Chicken Sheekh Kababs...

My dad was a total foodie, i guess i get my penchant for food from him. These are some of the few dishes my dad loved...so here is to you dad..

Ingrediants:
Chicken mince 500 grams
Ginger paste 1/2 tablespoon
Garlic paste 1/2 tablespoon
Green chilli paste 1 teaspoon
Cashewnut paste 2 tablespoons
Chaat masala 1 teaspoon
Garam masala powder 1 teaspoon
White pepper powder 1 teaspoon
Fresh coriander leaves 2 tablespoons
Lemon juice 1 tablespoon
Salt to taste
Butter 2 tablespoons

Method...
Take chicken keema in a bowl. Add ginger-garlic-green chilli paste, cashewnut paste, chaat masala, garam masala powder, white pepper powder, coriander leaves, lemon juice and salt. Mix well with hands.Heat a tawa and drizzle some oil on it. Dampen your hands, take a little chicken mixture and spread it around a satay stick. Press firmly and place the seekh kababs on the tawa. Cook turning from time to time so that they get cooked evenly all around. Baste with butter or oil at regular intervals. Serve hot.

Chicken Makhani...
This is another most loved dish in India and one of my favourites to drive away the blues...

Ingrediants:
800 gms chicken
1 tsp kashmiri red chilli powder
salt to taste
1 tblsp lemon juice
For Marinade
1 cup yogurt
1 tsp kashmiri red chilli powder
salt to taste
2 tblsp ginger paste
2 tblsp lemon juice
2 tblsp garlic paste
1/2 tsp garam masala powder
2 tsp mustard oil
2 tblsp butter
For Makhani Gravy
400 gms tomato puree
3 tblsp butter
1 tsp green chillies (chopped)
1/2 tsp kasoori methi
1 cup fresh cream
1 tblsp ginger paste
1 tblsp red chilli powder
salt to taste
1 tblsp garam masala whole
1/2 tsp garam masala powder
2 tblsp sugar/ honey
1 tblsp garlic paste

Method :
Skin and clean the chicken. Make incisions with a sharp knife on breast and leg pieces. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour. Hang the yogurt in a muslin cloth for 15-20 minutes to take off extra water. Mix in red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and chill in a freezer for 3 to 4 hours. Put the chicken onto a skewer and stir fry in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done. Baste it with grease and stir fry for another 2 minutes. Take off and keep aside. Heat up grease in a pan. Mix in whole garam masala. Let it crackle. Then mix in ginger-garlic paste and cut green chillies. Stir fry for 2 minutes. Mix in tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Lower heat up and simmer (boil slowly at low temperature) for 10 minutes. Mix in sugar or honey and powdered kasoori methi. Mix in cooked tandoori chicken pieces. Simmer (boil slowly at low temperature) for 5 minutes and then mix in fresh cream. Serve hot with naan or parantha.

Pattrani Macchi..

Ingredients: 800 gms fish
Little vinegar
Salt to taste
Banana leaves to wrap each fillet
30 ml groundnut oil
3 lemons

For coconut chutney:
100 gms fresh coconut
50 gms coriander
6 green chillies
20 gms garlic
5 gms chilli powder
15 gms coriander seeds
15 gms cumin seeds
60 ml lemon juice
Salt to Taste 15 gms
sugar

Preparation:
Clean and wash fish. · Make fillets and cut each fillet into two. · Make horizontal slits on the pieces. Sprinkle vinegar and salt and miarinate for 30 minutes. · Trim, wash and wipe banana leaves. Cut coconut into pieces. Clean and chop coriander. Wash, slit and remove the seeds from the green chillies. Peel garlic. · Now put all these and the remaining ingredients in the mixie to make a smooth paste. Keep aside. · Stuff fish pieces with chutney and spread the rest on both sides. Apply oil on banana leaves and wrap each piece separately · Steam the wrapped fish pieces for 30 minutes. Cut lemon into wedges. After 30 minutes, remove fish from steam, unwrap arrange on a platter and serve with lemon wedges.

Food for the Soul...

Soul Food...

Will start with recipes who are very close to ones heart...usually the chatpati ones that remind you of good old days..Happy eating :)

Chole Bhature:

Its the staple food for any north indian home..yummy and delicious one cannot go wrong with kids on this one

Chole
1 cup kabuli chana (white chick peas), soaked overnight 1 tea bag or tsp tea leaves , tied in a muslin cloth (optional) 1/2 tsp cumin seeds (jeera) 1 onion, finely chopped12 mm (1/2") piece of ginger, grated2 cloves of garlic, grated2 tsp chole masala 2 tsp chilli powder 2 tsp dried mango powder (amchur) 1/4 tsp turmeric powder (haldi) 1 tbsp coriander (dhania) powder 1 tsp cumin seeds (jeera) powder 2 tbsp oil salt to taste

Bhature
1/2 cup plain flour (maida) 1/2 cup potatoes, boiled and grated 11/2 tbsp oil Oil for deep-frying

Method

Chole

Pressure cook the Kabuli chana with the tea bag for 3 whistles until they are soft . Drain and keep aside. Discard the tea bag. Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and sauté till the onion is golden brown. Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute. Add the Kabuli chana and 1 cup of water and mix well. Simmer for 10 to 15 minutes.

Bhature

Combine the flour, potato, 1½ teaspoons of oil and salt and knead into a firm dough without using any water. Knead the dough very well till it is smooth Cover with a wet muslin cloth and rest the dough for 10 minutes Divide the dough into 4 equal parts and roll out into circles of 125 mm. (5") diameter. Deep fry in hot oil till the bhaturas puff up and both sides are golden brown.

Serve hot with the chole, sliced onion and lemon wedges.

Pav Bhaji....

Another hit dish, specially with kids. I have this dear friend who is a pav bhaj aficionado... she can eat pav bhaj...morning, noon and night. This is for her from me....

Ingredients:

Pav Buns - 10
Onions - 2, finely chopped,
Coriander Powder - 2 tblsp
Tomatoes - 2 cups, finely chopped
Cumin Powder - 1 tblsp
Potato - 2 cups, cooked and mashed
Chilli Powder - 1 tsp
Peas - 1/2 cup, cooked
Pav Bhaji Masala - 1 tblsp
Green Beans - 1/2 cup, finely chopped
Coriander Leaves - 1 cup
Cabbage - 1 cup, shredded
Lemon Juice - 1 tblsp
Capsicum - 1/2 cup, chopped
Ginger - 2 tsp, grated
Garlic - 1 tsp, crushed
Green Chillies - 2, finely chopped
Water - 1/2 cup
Salt as per taste

Method:
1. Add onions to hot oil and fry till pink.
2. Add garlic and fry for a minute.
3. Add tomatoes, salt, coriander powder, cumin powder and chilli powder.
4. Stir for a minute.
5. Add the other ingredients and cook on low heat for 5 minutes.
6. Cook chopped vegetables except capsicum, covered for 5 minutes on medium heat.
7. Mash well.
8. Add 1/2 cup of water and simmer.
9. Add chopped capsicum.
10. When all the vegetables are well mixed, garnish with coriander and lemon juice.
11. For the pavs, slit the pav buns horizontalls from the middle.
12. Apply butter on the cut surface and fry in hot pan.
13. Remove when it is golden brown.
14. To serve, sprinkle chopped onions, coriander and pav bhaji masala over bhaji.
15. Serve hot with pav buns.

Pizza...

I guess there is hardly anyone in India who is not affected by the Pizza culture...from the bachelors to the kids, all love the yummy and delicious pizzas that come in 30 minutes. Instead of the Dominoes and the Pizza Huts of the world, why not try and make some yummy and delicious right at home. You can substitute vegetables with Non- Veg of your choice...enjoy eating

For the Base:

100 gm flour (maida)
30 gm butter
100 gm potato
½ tsp baking powder
½ tsp salt
Sauce4 tbsp readymade tomato puree
½ tsp garam masala
½ tsp coriander powder
¼ tsp Oregano
½ tsp salt
1 tsp sugar
½ tsp chilli powderTopping
50 gm cheese
½ medium onion (thinly sliced)
½ medium capsicum (thinly sliced)
1. Put the potato in a polythene bag and Micro high for 2 ½ minutes.
2. Mash the cooked potato to a smooth paste. Keep aside to cool.
3. Rub butter into the flour till it resembles breadcrumbs.
4. Add mashed potato, baking powder and salt.
5. Knead to a dough using a few tbsp cold water.
6. To prepare the sauce, mix all the ingredients.
7. Roll out pizza dough and spread out in the dish.
8. Spread the sauce on the base, leaving ¼" space all around.
9. Micro high uncovered for 6 minutes.
10. Mix a little salt to the onion and capsicum. Sprinkle this mixture on the pizza.
11. Grate cheese over it. Micro high uncovered for 1 minute
1) Preheat oven to 480 F (250 C)
2) Spread Pizza sauce evenly over Pizza base
3) Then sprinkle little Cheese
4) Rub gently little salt to all cut vegetables. Spread these vegetables over Pizza base
5) Then add Marinated Paneer Pieces and sprinkle remaining cheese
6) Bake for 7-8 minutes or until surface become very light brown.

Vegetable Chowmein...

Whenever i think of street food, i invariably think of Momos and Chowmein. Staying in Delhi, i used to find ample opportunities to savor the yummy Chinese from the road side thela...its no where near hygienic, yet it always tempted me to take a bite...try this Chowmein...just for old times sake...cant guarantee a street taste...but close enough...ENJOY

Ingredients:
1 Packet Noodles
1 Onion Sliced
1 Capsicum Sliced
1 Cabbage Shredded
1 Carrot Sliced
1/2 cup Beans Chopped
2 tbsp Soya Sauce
1 tbsp Vinegar
1 tbsp Chili Sauce
Salt to taste
1/4 tsp Pepper Powder
2 tbsp Oil

Method :

Boil Noodles in enough water. Take care do not overcook. Strain Noodles through cold water 2-3 times and drain water and set aside, add few drops of oil to the noodles to avoid sticking. Heat oil in a wok and add sliced onions and stir fry for 20-30 seconds, add all other vegetables and stir fry for 2 minutes. Add salt and pepper and mix well. Now add boiled noodles and mix well (take care that noodles don't break) . Add vinegar, chili sauce and soya sauce and stir fry for a minute. Serve the vegetable chowmein hot. Note : According to taste vinegar, soya sauce and chili sauce can be increased or decreased.

A small Heart 2 Heart

Cooking has always been a passion for me, something that was inherited from my father. He was a good cook, experimental...yet passionate about everything that had to do with spices and condiments. I get that truly from him. For me cooking gives a zen like feeling and takes me to a higher ground. Cooking for other people makes me very happy... I am sure what i share here will inspire someone to make something they feel like trying at home... I promise to keep it simple, yet tasteful and elegant. I was always told, more than the food, the intent and the way it is presented makes a huge difference in the outcome..so travel with me on a culinary journey of my heart...catch you with lots of smiles and happiness......