Spice of Life

A few months ago, I began to notice a strange, unidentifiable odor coming from our heavily stocked kitchen spice cabinet. It seemed as though the contents were leaking fumes from behind shut doors – and once open, I was accosted by the mixed fragrances from open bags of garam masala and caraway along with half bottles of fish sauce and spilled balsamic vinegar. Not to forget stale (oddly alien-bright green in color) dried oregano and parsley, and solid lumps of achiote powder that dusted the cabinet base. A disaster of a cabinet – the kitchen gods must have been soo offended!

Over time, we have managed to clean out the mess – scrape the bottoms free of sticky honey and balsamic vinegar, and sweep away all the spice dusts that have accumulated over the years. We were super ambitious and even arrange all the jars, bottles and spice pouches alphabetically, in hopes of a more efficient identification system. It is just soo frustrating when you can’t find the little nutmeg container because it is obstructed by the damned salt shaker. I’m sure you (unorganized like myself) know exactly how I feel. Through the process of cleaning, however, I had a bit of a (late) revelation. I had spices and ingredients for an international kitchen. I mean come on – caraway and fish sauce in the same cabinet? Really? Herbes de Provence next to tamarind pulp? And all so unique! Some sweet, some peppery. Others spicy and salty. Life is no different, you know… But what an abundance of tastes and colors and flavors! How absolutely wonderful that all these random ingredients should congregate in my kitchen! I think it is a testament to my blessed environment – rich in diversity and culture and cuisines and traditions. And today, I celebrate that – a Vietnamese girl makes Indian samosas!

Samosas
This is probably a gross imitation of what an authentic samosa is – but please do not be offended, my friend. I’ve read several recipes on the Internet, and managed to come up with my own. Yes, I do the most blasphemous thing of all – I used flour tortillas to form the outside pastry of a samosa. In defense of myself – I’ve seen this used in an Indian restaurant in Emeryville, so I thought I was perfectly at liberty to do it as well – and I am so glad I did! Golden brown and beautifully flaky!! So, if you are still scoffing at me, have a bite of these and banish those frowns of disapproval.

Ingredients
3-4 large baking potatoes, peeled and cubed
1/2 cup frozen peas, thawed
1/2 cup diced yellow onion
2 tsp minced fresh ginger
2 tsp minced garlic
1 1/2 tsp garam masala
1/2 tsp turmeric
1/8 tsp cayenne pepper
1 teaspoon salt (or to taste)
fresh parsley and cilantro, chopped
cooking oil
12 10″ flour tortillas
1 egg, beaten

Directions
In a large pot, place diced potatoes and fill with enough water to cover. Generously salt (as you would mash potatoes), bring to a boil and cook until tender. Drain and with a potato masher or large wooden spoon, mash the potatoes until light and fluffy. Set aside.
Meanwhile, heat a large pot on medium heat. Drizzle enough oil to cover bottom and sautée garlic and onions until soft and translucent. Add peas and carrots, cooking until soft. Stir in garam masala, cayenne pepper, and turmeric and allow to meld with the other flavors. Turn off heat, add the mashed potatoes and continue to mix until the flavors are evenly incorporated. Add a handful of freshly chopped parsley and cilantro, just to lighten up the filling. Allow to cool to room temperature before further handling.

To form the samosa pastry, cut all flour tortillas in half circles and place a rounded tablespoon of potato filling on the left third wedge of the halved-tortilla. See pictures below for further folding/sealing method.

Fold the other flap so forms a conical shape. Use the beaten egg to seal the edges.

In a deep pot, add 1.5 inches of oil and preheat until almost smokey (350*F or so). Add a few samosas at a time, as to not decrease the oil temperature, and fry until golden brown. Remove and let drain on a paper towel before serving with your favorite dipping sauce. I used Sriracha, but your favorite cilantro-yogurt dip is equally satisfying.

So, my first attempt at making Samosas. They are certainly satisfactory and definitely hit the spot, but if you have a suggestions, critique, tips, etc, please feel free to send them my way. I am ALWAYS looking to improve my self-made recipes. Take a whirl, tell me what you think!

<3 AnhD.

559 Days of Summer

This particular morning in the East Bay, the skies are overcast and there is even a slight mist wetting my lashes as I walk to work. I blink a few times to clear the haze. The air is saturated with humidity, and below me feet, the pavement is slightly damp. The dirt path on which I walk releases a musty, earthy smell – not unpleasant, but comforting and almost warm. Can you imagine? My ballet flats leave just the slightest imprint on dirt, and with great care, I try not to disturb the leaves that have fallen and rested there. They seem soo at peace. At ease. Happy. And I envy these leaves. Because happyness (not a typo) seems to elude me. Doesn’t it seem so fleeting? So ephemeral! So impossible to achieve. The best you can do (it seems) is to chase it, as one would will-o’-the-wisps. And every so often, you get really close, but once again, it flips and darts just beyond your reach. These past few days, I’ve been in the best of company and have been experiencing new fun things – but it seems that I am only getting spurts of happiness here and there – it doesn’t last as long as it use to. Weird, right? At one point, I thought I knew what happiness was. And now, everything just pales in comparison. My spells of “happy” use to last days, weeks, months. Now I can only count them by the hour, the minute, the second. My friend poppy said that it’s a sign that we’re no longer naive youth. Perhaps that’s it. But then again, 5 weeks ago, I was blissfully happy with myself. What changed inside of me?

Cowboy Cookies
Source: Martha Stewart
A few quick notes – this cookie recipe, though delightful in texture [chewy, crunchy, hearty], lacks in flavor. I suggest adding another 1/2 cup of sugar and another stir-in ingredient to contrast all the other flavors that seem to meld into one homogeneous thing. I chose dried cranberries which have the perfect amount of tart to balance it all out.

Ingredients
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 sticks butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups old-fashioned oats
6 oz semisweet chocolate chunks
3/4 cup chopped pecans
1/2 cup shredded unsweetened coconut
* 1 cups dried cranberries

Directions
Preheat oven to 350 degrees. In a medium bowl, whisk together flour, baking soda, salt, and baking powder.
In a stand mixer, beat butter and sugars until pale and creamy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Slowly incorporate flour mixture, and mix just until combined. Stir in oats, chocolate, pecans, coconut and dried cranberries. Drop rounded balls of dough onto baking sheets, giving enough space for the cookies. Bake until golden brown or about 12-15 minutes. Remove and let cool for 5 minutes before transferring to rack and allowing to further cool. Enjoy!

Spicy Cajun Shrimp
Who needs Boiling Crab when you can do this at home? This is a delicious savory-spicy-tangy dish that is so easily prepared in any kitchen. The initial richness of the butter sauce is immediately cut through by a sweet-tang from the fresh lemon juice and tomatoes that brightens the dish. The last impression you get from the dish is the “after bite,” a hot kick on the back of your tongue from all the Sriracha and peppers this dish has. It’s Cajun after all. And my own touch – added lemongrass to intensify the aromatic experience. The only way to enjoy the fully sensual experience of food is to engage all the senses. This dish does just that.

Ingredients
2 lbs whole shrimp [crawfish is good too!]
1/8 cup crushed red pepper flakes
2 sticks butter, melted
1/8 cup fresh lemon juice
1/4 cup Worchestire sauce [soy sauce ok!]
4-6 cloves garlic, minced
1/4 cup sugar
1 large tomato, cut into 1/4″ wedges
1/4 cup Sriracha Sauce [increase as needed]
2 stalks lemon grass, chopped into 3″ lengths
2 Thai peppers (ot hiem), julienned
paprika, salt & pepper, to taste
2 cobs grilled corn, chopped into thirds

Directions
In a small sauce pan, add all ingredients but raw shrimp, red pepper flakes and corn cobs. Test taste and adjust as needed. The liquid should be a bright red in color, be salty and tangy, and end with this wonderful sting on your tongue. The degree of that sting all depends on how much Sriracha and pepper you put in. Allow all the ingredients to simmer on the stove, allowing the lemongrass to release all its fragrance, letting the flavors meld together. Remember, cooking isn’t a science. It’s an art. Let your tongue guide you. Remove from heat and cool to room temperature.

Meanwhile, season the fresh shrimp (head and shell still attached) with salt, pepper and red pepper flakes. Place in large pot and pour butter broth over the shrimp. Add grilled corn cobs. Let marinate for 30 minutes before cooking. On high heat, cook shrimp and broth until boiling and until shrimp is firm and red, gently stirring occasionally. Eat immediately! The broth is really good with some garlic-rubbed bread on the side.

It’s also often said that we live for those brief moments of happiness. All our hardships and sorrow only serve to make those happy moments more valuable and meaningful. Maybe that’s what this is – maybe that’s where I am now. Or maybe I should adhere to the advice of my favorite writer – Alexandre Dumas:

“There is neither happiness nor unhappiness in this world; there is only the comparison of one state with another. Only a man who has felt ultimate despair is capable of feeling ultimate bliss. It is necessary to have wished for death in order to know how good it is to live…..the sum of all human wisdom will be contained in these two words: Wait and Hope.”

Yes, I will wait and hope.
AnhD.

New Summer Day

For some, summer brings to mind long lazy days by the blue pool, sipping frothy pina coladas through a pink umbrella straw. For others, summer is a limitless trail over rugged terrain, victorious sunsets just beyond the horizon and nights bonding by a campfire. For me, summer is lush fruit, sand between your toes, and an abundance of quality time with those you might otherwise have neglected during the school year. My life post-relationship has been this unending series of catching-up and gossip, of happy hour and delicious food, of laughter mingled with a few tears – ultimately leading to the mending of a (still hopeful) heart. I think it’s healthy. I never thought that I’d be soo dependent on others. My friends and family are keeping me sane, and I could not thank them enough for that. So as a treat and to show that their efforts are not in vain, I picked fresh fruits from our garden (overflowing with plums, nectarines, and lemons- soon Asian pears, as well – hollar if you want some), and made a delicious fruit crisp. Topped it off with vanilla ice cream – Enjoy!

Nectarine Crisp
Source: Epicurious

Ingredients
Topping:
1 cup all purpose flour
6 tbs brown sugar
1 tsp grated lemon peel
1/2 tsp salt
1/2 cup unsalted butter, melted
1 tsp vanilla extract
*1/4 cup quick cooking oats [I like texture]
*1/2 tsp ground cinnamon
*1 tsp raw sugar crystals

Filling:
2 large eggs
1 cup crème fraîche [sour cream works just fine]
1 tsp vanilla extract
1 tbs + 1/2 cup all purpose flour
3 cups blackberries [I used blueberries]
4 medium nectarines, pitted, cut into 11/2-inch cubes
1/4 cup sugar

* not in original recipe

Directions
Preheat oven to 375*F. Butter an oval ceramic dish (about 8″x10″).
Whisk flour, brown sugar, lemon peel, salt, and oats in bowl. Add melted butter and vanilla. Combine until evenly moistened but still crumbly. Set aside.

For the filling, whisk eggs in large bowl to blend. Beat in sour cream and vanilla. Add 1 tablespoon flour and whisk to blend. I also added MORE grated lemon peel – it is just too fragrant to exclude.

Place berries and nectarines in the prepared ceramic dish. Sprinkle remaining 1/2 cup flour and sugar over the fruit and toss to coat. Pour egg/sour cream mixture evenly over fruit. Using fingers, crumble topping over fruit, distributing evenly.Bake crisp until custard is set and topping is golden brown, about 55 minutes. Let cool at least 10 minutes and up to 1 hour before serving with ice cream.

Bon appetit!

I wouldn’t say that I am HAPPY, per se. That would be misleading. I’m not necessarily emotionally stable either. It is expected – I have the right to mope, to self-pity (so unattractive BTW), to laugh and cry in the same heartbeat. But at least I’ve gotten over “despair” and am now moving on to “hope.” Hope for a different and better future. I’m 21 for crying out loud! Idealism is fuel for the young-hearted! I know what I want, and I am determined to go get it. Wish me luck!

AnhD.