The Darling Buds Of ... April?

See this luscious creation? This creamy, dreamy, unctuous concoction? It's my new favorite beverage. I made it for the very first time just the other day, and I was mesmerized. It took every last drop of my meager willpower to leave half for DH. And I'll be honest, quite a bit of my fascination with this drink has to do with the main ingredient that goes into it. I love surprises, and this took me by surprise. Now it's your turn to guess what this drink is made from.

Go on, you have about a minute or so to throw out your ideas. In the meantime, let me take you for a lovely walk around my neighborhood, during a gorgeous spring day. Everything is flowering. The buds are peeking out on all the trees, and the air is fragrant with some of this season's early bloomers.

My hood.

The pink tree, as I refer to it, in front of my apartment!

Ok! The wait is over! Did you guess the secret ingredient yet? Drumroll please ...

It's avocado!

Fun, huh? An avocado milkshake. And it's deeeee-friggin-licious!

It's also good for you. Avocados provide nearly 20 essential nutrients, including fiber, potassium, vitamin E, B-vitamins, and folic acid.

Vietnamese Avocado Milkshake (thanks to Wandering Chopsticks for opening my eyes to this!)

Makes 2 servings

Click here for printable recipe

Ingredients:
1 ripe avocado
1 cup ice-cubes
2 tbsp sweetened condensed milk (or more if you like)
1/3 cup skim milk (or more, if you like your milkshake runnier)

Method: Scoop out the ripe avocado flesh. Combine with the rest of the ingredients and zap it in the blender till smooth and inviting. Taste for sweetness.

Verdict: To me, this tastes like a cross between coconut water and sugarcane juice, but you can definitely distinguish the avocado flavor as it goes down your throat. Let me tell you though, after a couple of sips, you really start to appreciate it. Especially that velvety texture as it coats the inside of your mouth. And then you end up craving it for breakfast everyday, like I do. Don't you just love the color? I happen to have a thing for green drinkies, having grown up with Pakistan's national soft drink - Pakola, baby! (if you've never heard of it, Google it folks, it's awesome) I will happily be making this drink throughout the summer, since it's also beautifully refreshing.

Me thinks I shall send this recipe in to the lovely Katie over at Eat This! She's hosting the next Weekend Herb Blogging event, and since she leads a gluten-free life, I believe she'll really appreciate this milkshake.

Date Night Crash

I'm so disappointed, dear readers. Only two things have this effect on me. One, a bad meal at a restaurant that I've been looking forward to. And two, a bad meal that I've made, hoping for it to be a success, but instead it turns out blah. I was going to say "inedible", but that never happens anymore. The only time it did was when I was 12 years old and made scones using baking soda instead of baking powder - blech, you could knock someone out with those bricks!

The reason for my disappointment today is the food at the restaurant DH and I chose for our first date night after the baby. It was this trendy sushi place called Miya's in New Haven, filled with eclectic decor, funny and friendly service staff, and packed with the uber-chic crowd that lives around the Yale campus. Over the last five weeks, my outdoor excursions have included trips to B's pediatrician and back. That's it. So you can imagine how excited I was about finally going to a funky new restaurant that I'd never tried before, and finally having sushi after 10 months! My dreams were filled with spicy tuna rolls dipped in spicy mayo. In preparation, eyebrows were tweezed, legs were shaved, hair was blow-dried, and outfits were planned (most of which still don't fit me, but I didn't let that send me spiraling down into depression!). So folks, I looked good and I was feeling good. DH and I handed B over to grandma, making sure he had a good supply of milk to keep him content, and off we went into the sunset.

*Sigh*. There's no need to relive the entire experience. Let's just say, I miss NY sushi. Maybe I just didn't order the right thing. Maybe it's been so long since I've had sushi, that my palette needs more time to get back into it (erm, doubt that). Whatever the case, I've got to say, none of the rolls I ordered from Miya's extensive and very inventive menu hit the spot with me. They sounded like they would be awesome, but everything just felt flat and I couldn't even finish them. Spicy mayo might have helped, but they didn't even serve that - wtf people?! The only redeeming portion of the night was that at least I was out with DH, alone, and we always have fun with each other, no matter what. So while I'm super unhappy about my choice of restaurant for our special night, I'm looking forward to grandma visiting again, so that we can have another chance! (oh, and just in case you were wondering, I wasn't constantly thinking about B, and neither was he the center of our conversation - yes new moms, it is possible!)

I'll tell you what doesn't disappoint, folks. This recipe for Murgh Methi / Fenugreek Chicken Curry. It can be made with either fresh or frozen fenugreek leaves. I used the frozen kind, because picking the tiny fresh leaves from the stalk takes too much time. But if you're a purist, then by all means, go ahead, pick away. Fenugreek is fascinating, because you can use the leaves fresh or frozen, like you would spinach in a curry, or sprinkle a pinch of dried fenugreek (kasuri methi) in curries for a subtle flavor and beautiful fragrance. Finally, you can even use the seeds as a spice. I love all versions!
Murgh Methi or Fenugreek Chicken Curry (adapted from this version)
Serves 6

Click here for printable recipe

Ingredients:
3 tbsp canola oil
1 lb boneless chicken, cubed (preferably thigh pieces)
1 tsp cumin seeds
1 medium onion, chopped
2 tsp ginger-garlic paste
1 tsp salt
1/4 tsp turmeric
1-2 tomatoes, chopped
1/2 tsp ground coriander
1/2 tsp chili powder
1-2 green chillies, chopped
1/2 cup yogurt, whipped with some water
1 bunch methi/fenugreek leaves (fresh or frozen)
Pinch of garam masala powder

Method:
1. Heat the oil on medium-high heat, and brown/caramelize the chicken pieces. Drain and keep aside.

2. In the same oil, add the cumin seeds. When they begin to sputter and turn dark, turn the heat down to medium, add in the onions and saute till translucent. To this, add the ginger-garlic paste and cook for another minute.

3. Now add in the chopped tomatoes, salt, turmeric, chili powder, coriander powder and chopped green chillies. Mix well and cover with a lid, to allow the tomatoes to soften. Pour in the yogurt, then cover once again and simmer for an additional 5 mins.

4. Stir in the methi/fenugreek and cook for 5 mins more till fully incorporated. Now turn off the heat and let this mixture cool a bit.
5. Zap it in the blender till smooth and thick. This part is optional - you could certainly leave it chunky - but I prefer a smoother, better combined consistency. Add it back to the pan and turn the heat back on.

6. Finally, add the browned chicken pieces back in and let them finish cooking in the sauce for 10 mins or so. You can add some water at this point if you feel the sauce is too thick. Once the chicken is cooked through, and the sauce is to your liking, sprinkle garam masala over the top, stir well, then turn off the heat. Ring the dinner gong, because you are done! Serve with rice or parathas.

Verdict: So fragrant and complex tasting (but not at all hard to make). Goes really well with basmati rice or parathas. Pair it with some mango chutney or raita on the side for an extra punch of flavor. This is simple, homey food in my house, and makes for a great weeknight family meal. Hmmm, I wonder when DH and I can ever eat at the same time again?! One of us always has to be with B! Ah well, luckily the little munchkin is mega yummy, so I can snack on his cheeks while DH has dinner - then we switch!

I'll be submitting this to the next Weekend Herb Blogging round-up, hosted by Dhanggit's Kitchen. Hilda has a truly fab blog that I've just discovered, and I can't wait to dig deeper into it!

See Mom, I'm Eating My Greens!

Motherhood is warfare, and C-section scars are just one of the battle wounds inflicted upon us. Don't even get me started on breastfeeding. Seriously. Don't. And then there's the new eating techniques I have to get used to. Where once I was free to savor every bite of whatever came out of my kitchen, leisurely enjoying my meal and chatting away with DH about the day, now I have no choice but to gulp down my meal in 5 mins. Barely getting the time to chew! That's the worst for a foodie, isn't it? One of these days I'd like to get back to eating for pleasure. A girl's got to have goals in life, right?

That's my thought of the day. *Sigh*. It feels so strange talking about "mommy" issues now. I never thought of myself as being very maternal. And I'm still not very good at it, but I find that I rather like being part of this whole new group of special people in the world, i.e., moms!

I'm not afraid to occasionally grumble about the small things with you, dear readers, because you are the soul of discretion and understanding. Plus, there is no guilt because I know how my heart melts when I look at my little guy. Some day I hope I can look back on these first few weeks, and laugh at how paranoid and silly I was about so many things. Like the intense relief I felt when Bashaar's pediatrician informed me yesterday that I was doing a "good job" with him, and that he had gained a good amount of weight. Two weeks ago, I never even thought this would be a concern for me - after all, gaining weight has never been a problem for people living in or visiting my house! It's almost a no-brainer.

But I am trying to control myself when it comes to food these days (oh, the pain!), and I do love my veggies. Hard to believe, I know. But I like 'em cooked, not raw, please. My poor mom (I miss her so!), who was with me during the first few days after my delivery, tried her very best to get me to eat all kinds of nutritious foods. But those early days were really rough for me - nausea, baby blues, you name it - so I did not have an appetite at all. Now though, as time has gone by, I'm definitely feeling hungrier and craving foods that are good for my body and soul. Like this Indian recipe for Okra Curry - hands down my favorite way to eat okra. It might become yours too.

A pretty bouquet of okra.

Okra Curry With Cashews & Yogurt
Serves 4

Click here for printable recipe

Ingredients:
1/2 lb okra (preferably fresh)
2 tbsp urad/maash daal (the white lentils)
1 tsp mustard seeds
1/2 tsp cumin seeds
1 dried red chilli
1 white onion, finely chopped
2 small tomatoes, finely diced
1/2 tsp red chilli powder
1/4 tsp turmeric
3/4 cup yogurt, whisked
Salt to taste
1.5 tbsp grated coconut
1/4 cup cashews
8-10 curry leaves (kadi patha)
Canola oil for frying

Method:
1. Grind the coconut and cashews to a paste; set aside.

2. Remove the base and tip of each piece of okra and cut into thirds. Heat a few tbsp of oil in a pan and shallow-fry the okra for 5-10 mins, till mostly crispy. Remove from pan and drain on kitchen towels.

3. In the same pan with the remaining oil, add the mustard seeds, cumin seeds, onion and curry leaves. Saute till onions are transparent. Then add in the urad/maash daal and saute for another 30 secs.

4. To this, add tomatoes, chilli powder, turmeric, cashew-coconut paste and salt. Cook till tomatoes are softened.

5. To the yogurt, add 1 cup of water and mix into the masala. Bring to a boil, stirring continuously. Now add the fried okra back in, cover the pan and simmer for 10 mins. Serve hot with chapatis or parathas.
Verdict: I always, always lick my plate clean whenever I eat this curry. It's a little sweet from the onions, a little tangy from the yogurt and tomatoes, and has amazing texture because of the cashews - plus frying the okra means they're not at all slimy, so be not afraid. I first made this when I started living on my own oh-so-many years ago, and I feel like it's ingrained into my regular cuisine now. I don't need a side of meat with this. Actually I don't need anything, other than hot chapatis to go with this. Even DH agrees that it's his favorite version of an okra curry. Score!

I'll be submitting this particular favorite recipe of mine to the next Weekend Herb Blogging round-up, hosted by Simona of Briciole.

Shrimp Biryani With A Dose Of The Weird & Wonderful

All of a sudden there's a lot going on in the news these days. Oh, there's always something interesting to report, in my opinion, but it may not be juicy enough for the media to focus on. So sometimes we have days at a stretch when all you hear about are petty arguments between the right and left wing parties here in the US, someone bashing the President (again), or a new political scandal erupting. Thank goodness we have shows like Jon Stewart's and John Colbert's, where they use humor to throw some levity over the more ridiculous politicking going on currently. Once in a while, you hear a news story that makes you smile rather than groan in frustration or break out in a panicked sweat. Some reporters call these "human stories", which always sounds a bit weird to me, but I suppose it refers to stories that help restore some of our faith in humanity. Too bad there aren't more of those! In a way, each of us is a living, breathing human story.

For instance, today on BBC's WorldService website (my personal fav), I read about a new train service that's begun in India. Many of us have been exposed to Indian culture in recent years, thanks to movies and media. So we are aware that the majority of the working population in India's big cities (Mumbai, Calcutta, Delhi etc.) commute to work and college via public trains. They work just as well as your typical US subway system, with the exception of taking into account the sheer number of people using it. Think of it as the NYC subway to the power of 10! Anyway, so this little news article talked about how they now have special a ladies-only train operating in India. Surprise surprise, the ladies are loving it, while some of the men are pissed! The girls get to travel more comfortably, instead of having only standing room (like in many of the regular public trains during rush hour), where they are free to stretch out, apply their morning make-up, chat freely, sing songs, feel secure (without the constant annoyance and fear of being leered at by men, groped at, or being the victim of purse-snatchers) and basically look forward to their commute. It was funny to listen to some of the men's complaints against this new system, and how some of them still try to get on this train by force (you really can't wait for the next regular one, buddy?!). Honestly, they sounded like petulant little kids when you ask them to share something they don't want to! The image of those grown-up working women, laughing out loud and singing on the train, truly made me smile. It reminded me of when I was in school, and our girls-only class would sometimes go on field trips, and how much we would enjoy the ride to our destination because we would be all piled into one bus, and have it all to ourselves - not half-filled with boys, like it was during our morning and afternoon commutes - and we just felt free! Funny how that works, huh?!

Erm, what does all this have to do with this delicious Shrimp Biryani I'm about to introduce you to? Absolutely nothing. I tried to think of a connection, and I could have come up with a lame one (like oh let's say, Mumbai is a port city, hence the shrimps yadayadayada) but I didn't want to insult your intelligence, dear readers. Please just accept this recipe as an extension of the life I lead and stuff I talk about. This is not a recipe I grew up on - as a matter of fact, I discovered it through a friend who made this for a dinner we were invited to. But DH and I fell in love with it, and luckily enough, it's pretty easy to put together. I also like the use of dill in this biryani, which is something I've rarely seen in Indian/Pakistani cooking.
Shrimp Biryani
Serves 6-8

Click here for printable recipe

Ingredients:
25-30 large shrimp, peeled and deveined
1 packet Shan Fish Biryani mix
2 onions, finely sliced
2 tbsp garlic paste OR 3 garlic cloves, minced
1.5 cups plain yogurt, whipped
2 medium tomatoes, chopped
2 medium potatoes, peeled and chopped into chunks
1/2 cup cilantro, chopped
6-8 small green chillies, slit on one side
Juice of 1-2 lemons
3 tbsp oil

4 cups basmati rice
1 tbsp oil
1/2 cup dill, chopped
2 tsp salt
Water for boiling the rice

Method:
1. Marinate the shrimp in lemon juice, Shan Fish Biryani Mix and garlic for a half hour.

2. Heat up the oil in a large pot. Saute the onions till golden brown, then mix in the tomatoes. Wait till then soften, another 5 mins or so, and throw in the potatoes. Cook for another 5 mins.

3. Then add in the marinated shrimp (along with all the marinade), green chillies and cilantro. Stir around for 1-2 minutes, then pour in the yogurt. Cover and cook on medium heat for about 10-15 mins, till potatoes are tender (but not falling apart!). You may add some water if you think the potatoes need more liquid to cook properly. Once done, turn off the heat and set aside.

4. Soak your rice for half an hour. Heat up a tbsp of oil in a large pot, then quickly throw in the dill. Fry it up for a minute, then add about 10 cups of water. Bring all this to a boil, then add in the rice and salt. Stir once and wait for the rice to cook till almost tender - shouldn't take more than 8-10 mins. Drain the rice well.

5. To assemble: Spread 2/3 of the rice back in the bottom of the same large pot. Pour the shrimp & potato mixture over the rice, and spread it out evenly. Then top it off with the remaining 1/3 rice. Sprinkle over some additional chopped dill, cilantro and fried onions, if you like. Cover the pot, and put it in a preheated 300 F oven for about 15 mins. Take it out and remove the lid - inhale that perfumed steam carefully! Slowly mix up the rice and shrimp layers, so that all the flavors permeate the entire dish. Serve with raita.
Verdict: Chicken biryani is usually the norm at Pakistani dinner parties because everyone loves it, and it caters to a crowd. So serving shrimp biryani for a change, will make you stand out from the rest. And I love this dish, because of its interesting blend of flavors and it is so satisfying and filling (thanks to all the carbs, I suppose!). I make this for DH and myself on weekends sometimes, when we've just had enough of chicken and red meat. This dish may be outside the comfort zone for a few cooks out there, but I encourage you to try it, because it's one of those recipes that you can always count on for utter deliciousness. Try it for your next dinner party if you want to impress your guests.

I'll be sending this dill-centric recipe to Susan from The Seasoned Cook, who is hosting this week's Weekend Herb Blogging event.

Making It Work!

Tim Gunn from Project Runway is the uncle I wish I had. If I could, I'd adopt him, seriously. If any of the designers from this season snap at him, or are rude to him, they deserve to be aufwiederzehn-ed (or "off-with-his-head!" as DH likes to yell). But so far so good with this season. No serious cattiness coming to the surface just yet, and I hope it stays that way. Lots of pretty things coming down the runway. A couple of uglies, but I think the judges are getting rid of those early on. If there are any Project Runway fans reading my blog, I'd like to hear your take on this season. Do I think Mitchell should have gone instead of Malvin? Why yes, yes I do. Those shorts were hideous.

Last week also saw the return of my other favorite reality show, Top Chef. The cheftestants on that show don't need a Tim Gunn fatherly figure. No, they have Tom Colicchio, and they deserve him - he whips the arrogant ones into shape, and I enjoy watching how some of them turn into guilty 5-year-olds when they're being questioned by him. I'm going to miss those Top Chef Masters though. What class, what style, what panache! I had been rooting for Anita Lo early on, had a real soft spot for Hubert Keller, but am really happy that Rick Bayless won. What a sweetheart he is, and it's a wonderful thing he does with food. Those Mexican flavors are right up my alley! I actually met him in person once, when he was giving a demonstration at some annual international food festival in NYC. He is a wonderful teacher; funny, informative, creative and completely engaging. I'd like to hear from my fellow Top Chef fans too!


Since I began this post by sending out some love to Tim Gunn, I'd like to feature a recipe in his honor. It's a hard-working recipe, that would "wow" those judges, even Nina! I've got "grrrreat!!!!" scribbled in the margins of this recipe in my folder, and have lost track of how many times I've made it already. I took this Zucchini, Tomato and Herb Tart from the fierce and fabulous Dragon's Kitchen, and tweaked it for my own convenience. The result is a dish that's so versatile. It's great for ladies-who-lunch, a light dinner for two (perfect for DH and I these days, after we pig out on fried goodies for Iftari), elegant appetizer, and a delightful brunch option.

Zucchini, Tomato & Herb Tart (original Dragon's Kitchen recipe found here)
Serves 2 as a main; 4 as an appetizer

Click here for printable recipe

Ingredients:
1 sheet of puff pastry, thawed
1 large zucchini, cut into thin rounds
1 medium ripe tomato, cut into thin rounds
1 heaping cup Parmesan cheese, freshly grated
1.5 tsp dried basil
1 tsp dried oregano
Sprinkle of dried thyme
1 garlic clove, minced OR 1/4 tsp garlic powder
1 tbsp extra virgin olive oil
1 egg, beaten
2.5 tbsp heavy cream
Salt & pepper to taste

Method:
1. Use a 9" or 10" tart pan, with a removable bottom for this. Line the bottom with parchment paper. Butter the sides of the tart pan liberally. Place the thawed sheet of puff pastry over it, pressing it down lightly into the grooves. Use the scraps to cover the sides and any holes in the bottom. Set aside in the refrigerator.

2. Combine the grated Parmesan cheese with the dried herbs and garlic. Mix with a fork.

3. Mix the beaten egg and cream in a bowl and set aside.

4. Preheat oven to 375 degrees F.

5. To assemble: Take 1/3 of the cheese and herb mixture and sprinkle all over the bottom of the tart. Then take half the zucchini rounds and lay them in a circular pattern over the cheese. Season with a dash of salt and pepper. Time to layer another 1/3 of the cheese, followed by the last layer of zucchini rounds.

6. Arrange the tomato slices over the zucchini layer, and dab the extra virgin olive oil over the tomatoes. Season with another pinch of salt and pepper.

7. Pour the egg and cream mixture over the tart at this point, and swirl it around so that it sinks in. Finally top off the tart with the remaining cheese and herb mixture.

8. Bake in the oven for about 35-40 mins, till puffed and golden brown. Let it rest for 10 mins before you take it out of the tart pan (thank goodness for removable bottoms!) and serve. Leftovers are great the next day, as long as you warm them up in the oven, not the microwave.
Verdict: Folks, you know that neither DH nor I are vegetarians. We're not even related to any vegetarians. But we love this dish. Okaaaay, so it's a little on the frou-frou side, because you have to eat it with a knife and fork. But it's just so good, fresh out of the oven, it makes me weep with joy every time. It's fresh and summery and sits well in your tum-tum. It also happens to be cheesy and buttery and fragrant and satisfying! Makes me wish I had my girlfriends living close by, so that we could get together once a week and enjoy this - in my imagination, this works perfectly for those girl-bonding moments.

I haven't participated in the Weekend Herb Blogging event in a while. But with so many dried herbs and fresh veggies in one dish, I'll be sending this to Rachel over at The Crispy Cook.

Kitty Worries And Another WHB Entry

Do you ever have those days when you feel like you could sleep for a week? Or how about if you could have a masseuse to expertly work the kinks out of your neck and back? Of course, ideally they'd be doing it for free, and there would be no time limit (that ticking clock takes half the fun out of massages - just as you're finally beginning to relax, they're over!). I'm having one of those days, where I can't seem to stop yawning.

And it's mainly because of Ozzy. I'm having kitty worries at home. Nothing too major, but still. He's got a bit of an upset tummy, and has been throwing up for the last 4-5 days, which becomes evident every morning to us. Yup, nice little puddles just waiting for me to accidently step on as I stumble, bleary-eyed out of bed. Yes I know ... "blech". But moms will understand when I say this; your first instinct isn't usually "ewwwww disgusting" ... it's more like "oh noooo, are you okay baby?". And if any of you think it's weird that I'm very maternal with my cat, erm, welcome to my blog! 'Tis how it is! So anyway, the funny thing about cats is that throwing up occasionally is pretty normal, and cats usually recover immediately. But this time it's more prolonged than I'd like, so I've been worried. The good news is that the little guy seems perfectly normal today. I also spoke to his vet and we have a decent plan of action. So here's to hoping that the next few days see Ozzykins back to his regular, bratty self!

When you have vet visits thrown into the already hectic mix of grocery shopping, library, working out, office assignments (ugh), paying bills (quadruple ugh) ... it doesn't leave you with a lot of time to get gourmet in the kitchen. That's when you really appreciate the simple, mid-week recipes that you've relied on time and again - something that you can throw together without thinking about it too much, but can still pack a real flavor punch. Because of all the fresh herbs I use to freshen up this Chicken Qorma, I'm submitting it to this week's Weekend Herb Blogging round-up, hosted by Chriesi at Almond Corner - you should see the magic she's worked on some fresh arugula for her own submission to this event!

Chicken Qorma Lite (mainly following Fauzia's delicious recipe)
Serves 4+

Ingredients:
1.5 lbs chicken, skinless and cut into pieces
2 tbsp canola/vegetable oil
2 medium onions, sliced
2-3 small green chillies, chopped
1/3 cup fresh mint leaves, chopped plus more for garnish
1/3 cup fresh cilantro, chopped plus more for garnish
2 tbsp shredded coconut
1/2 tsp red chilli powder
1/2 tsp garam masala powder
1/2 tsp turmeric
1/2 tsp ground coriander seeds
1.5 tsp salt (or to taste)
1 tsp ginger paste
2 large cloves of garlic, minced
1 cup plain yogurt, whipped
1.5 cups water

Method:
1. Marinate the chicken with the salt, turmeric powder, garam masala, coriander powder, ginger and garlic for half an hour.
2. Heat the oil on medium-high and saute the onions till golden.

3. Then add in the marinated chicken pieces, plus red chilli powder, and stir-fry for about 5 mins.

4. To this, add in the green chillies, yogurt and sprinkle on the shredded coconut and stir about for another 1-2 mins.

5. Pour in the water and throw in the mint leaves and cilantro. Bring the whole mixture to a boil, then turn the heat down to medium, cover and let it simmer for 15 mins.

6. Remove the chicken pieces from the pot and keep them aside. Turn the heat off. Use your immersion blender to whiz the sauce till smooth (well, almost).
7. Add the chicken back to the sauce, turn the heat back on high and reduce the sauce till it gets to the consistency you like - another 5 mins or so (I like it saucy, because I'm that kind of gal). Garnish with more mint and cilantro and serve with white rice or hot rotis.

Verdict: This recipe is actually much lighter than the Chicken Qorma you've had in desi restaurants or at parties. And the significant amount of mint and cilantro that's added in during the cooking process (rather than just as a garnish) really freshens up the flavor and adds to the aroma. You'll also like the hint of coconut in there. When I first started making this, I wouldn't blend the sauce, but that left the texture a bit gritty because of the shredded coconut. Once I blended it though, that problem was eliminated and the whole sauce just had a more cohesive flavor. Overall, a very reliable and simple recipe.

Yearning-For-Spring Risotto

All rain and no sun makes this foodie a nasty grouch. I'm tired of looking at these bare trees. A month ago I was still able to appreciate their stark beauty, but now they just look like they're taunting me. I started this blog in the dead of winter, but now I want to start incorporating some cheerful outdoor shots into my posts! There's only so much inspiration I can get from chilly winds and dull grey skies.

There's also this other thing that's making me grumpy. Usually DH and I like to take one "honeymoon" trip every year - you know, while we can (no kids, yet!). Well, this year we started to think about our annual vacation, and what with this recession raising its ugly head, we've basically decided to go on a "budget" vacation. Ugh. Look, call me high maintenance or whatever, but I used to think that going on vacation meant getting away from it all, including worrying about the budget! Don't get me wrong, I do agree that this year we have to cut back, but that doesn't mean I can't gripe about it, right? I'll do the right thing, but I'll do it kicking and screaming dammit! *Sigh* ... oh don't worry, this is just a phase. It's called "initial resistance" - I'll be a happy camper (it's just a phrase, I will not go camping as my much-needed annual vacation, so please don't suggest it dear readers!) once we decide on a place that really speaks to us. I'm open to suggestions! It just needs to be in the continental US. I have a feeling you're a well-traveled lot, my dear readers, so spill.

To make up for the lack of green outside, I went and brought some for my insides - gorgeous, leafy swiss chard. I came across this good-looking recipe that Brys posted on Cookthink (me likey this site a LOT), and decided that this was a great way to not only use up the chunk of leftover gorgonzola I had in my fridge, but also a delicious way to use this chock-full of nutrients veggie. Swiss chard is an excellent source of vitamins C, E, and K, carotenes, chlorophyll, and fiber. It's also rich in several minerals including potassium, magnesium, iron, and manganese. Then there's vitamin B6, protein, calcium, thiamine, selenium, zinc, niacin, and folic acid ... *whew* - that was a mouthful. I just think it's purrdy.

Risotto With Chard, Gorgonzola & Walnuts (original recipe on Cookthink; I made some changes)
Serves 2-3


Ingredients:
1 cup arborio rice
1 medium white onion, finely chopped
2 tbsp olive oil
1 or 2 cloves of garlic, finely chopped
5 cups vegetable broth
Half a bunch swiss chard, washed, sliced into thin strips
1/2 crumbled gorgonzola (or more, per your taste)
1/4 cup walnuts, chopped
Half a lemon, zested
Salt and freshly ground black pepper


Method:
1. Set the vegetable stock to boil. When it comes to a boil, turn down the heat so that it's simmering.

2. Toast the chopped walnuts in a tsp of oil, and keep aside.

3. Heat the olive oil in a saucepan over medium-high heat. Saute the onions till transparent, then cook the chopped garlic in there for another minute.

4. Add the rice, and stir about for 1-2 mins, till all the grains are coated with the oil.

5. Pour in a ladle full of the simmering broth, and keep stirring occasionally till the liquid is absorbed by the rice. Do this until the rice starts to soften, 8-10 mins.

6. Stir in the strips of swiss chard, and continue with adding one ladle at a time of the broth, waiting for the liquid to absord between each time, until the rice becomes tender. Another 10 mins.

7. Finally, throw in the toasted walnuts, gorgonzola, salt, pepper and lemon zest. Stir for another 2 mins, then you're done! Best to eat this right away, which shouldn't be too hard.

Verdict: I felt really good about this recipe. Maybe it was all those nutrients coarsing through my clogged veins. Maybe it was simply delicious. It's definitely a keeper, and I'll make it again when chard is in its peak season. There are no real spices in this dish, so you have to make sure your ingredients are flavorful enough to really shine through. The crunch of the walnuts is a really special touch here. Nothing like a successful kitchen experiment to get me out of my funk! Oh, and the fact that DH liked it too (enough to have seconds), well, that's just sweet sweet icing.

The first time I tried out this dish, there was still snow on the ground ... which wasn't that long ago!

I'm sending this in as my second entry to the Weekend Herb Blogging event, hosted this week by Ivy at Kopiaste (go on, venture into some amazing Greek cuisine by visiting this site!).

Italian For Breakfast

I hate seeing perfectly good ingredients go to waste. Why does store-bought basil start to go bad so quickly? Can't supermarkets sell them in smaller quantities for those of us who use it only once in a while? After all, not every recipe calls for a whole bunch of basil. And it isn't cheap! Ditto for parmesan cheese. Most recipes call for the good stuff, then ask you to only use a 1/4 cup.

Well, there I was, with my leftover basil and "good" parmesan (as opposed to the stuff in the green bottle), thinking "dammit, now what?!". And then it came to me. I would solve two problems in one go. Breakfast! I'm always having issues with coming up with something interesting enough for breakfast. I'm one of those people who can easily skip brekkie if I can't think of anything exciting to eat. But that's where my love for Italian food helped. More than any other cuisine (just in my opinion folks, I'm allowed to have one!), I think the charm about Italian food is its simplicity. The freshest of ingredients are allowed to shine through without messing around with them too much.

So come with me, and let's pretend that we just woke up to a lovely summer morning in the Tuscan countryside (if it helps you can imagine waking up next to a scrumptious young stud, called Lucio or Fabio or some such moniker that makes your lips pucker up every time you say it). For breakfast you wander outside to your villa's garden and pick the fresh basil growing there. Then Paolo saunters into the kitchen, while you whip up this tasty little morsel.

Breakfast Bruschetta

Ingredients:

Good bread, sliced

Fresh plum tomatoes, thinly sliced

Fresh basil leaves

Parmesan cheese (yeah, the good stuff), grated

Freshly ground black pepper

Method:

1. Toast your bread.

2. Lay some basil leaves on each slice.

3. Put on a layer of tomato slices.

4. Sprinkle some black pepper over them.

5. Grate the parmesan all over the tomatoes, and be very generous. Have Alesandro do it - you'll enjoy watching.

6. Put the slices on a baking sheet and straight under the broiler for 5 minutes until the cheese has mostly melted. Buon appetito!

It's ready to enjoy straight out of the oven, and you can savor your little Italian fantasy right up to the last bite. Make it last. Because after that it's back to suburbia, the farm or a cramped city apartment. Unless you're actually in Italy as you're reading this, which in that case, makes you one how-dare-you-be-so-lucky duck, and me one crabby jealous woman.

Oh, I'll get over it - DH may not be called Rafaello but he does look better than I do in the mornings, and he makes the best coffee, just the way I like it. I know - DH wins.

Since fresh basil is key to the taste of this Breakfast Bruschetta, am also submitting this entry to the lovely Yasmeen over at Health Nut (I can only admire anyone who is - I'm just a nut) for the next Weekend Herb Blogging round-up.