International cooking for the youthful malcontent.

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Kinda Blog Famous

Hello, faithful readers. There’s literally too much to write – we’re back from our honeymoon in India and Thailand, we ate a pile of amazing food, discovered new dishes to figure out at home, had incredible experiences and made it back safe and sound. We’re still sifting through it all, figuring out what it all was and meant.

And somewhere in the middle of that, we got word that our wedding was going to be featured on a popular wedding blog. You see, our photographer, Rosetta Li, chose to submit her photos to a number of blogs for potential showcasing (with our permission, of course) including one called Style Me Pretty. Apparently this is a Very Important Wedding Blog (I don’t follow these things) because Anuja immediately went giddy when the email arrived telling us we had been chosen. We were sitting on a king sized bed in Chiang Mai when the blog went live, dripping with sweat from a humid night eating banana roti and wandering the streets on the Best Honeymoon Ever.

This is the blog entry.

As you can imagine, we were pretty happy with how the photos came out. We had a lot of great advice from our planner regarding vendors, and were steered towards Rosetta to handle photography. I was immediately drawn to her work as she had a few sets of highly colourful images in her portfolio – very different from the really trendy, washed-out, faux-vintage pastel look that all the hipster weddings seem to be going for these days. Our wedding was all about colour and gold and shiny things. We needed a photographer who “got” that, and she nailed it 100%. As a designer myself, I was pretty picky about this stuff (I designed all the invitations and stationary stuff myself, besides baking the macarons) and I can say I am completely satisfied with her work on all levels.

Anyway, this post is completely self-serving. I apologize. I’ve been thinking I will include more non-recipe posts in the future. Like, I can talk about this hand-crank pasta machine we just bought, and how awesome it is (but I’ve vowed to keep all my recipes on this site non-Western, so… problem), or how I made a dinner for my friends using only ingredients that are native to the Americas, pre-Columbus. Bison, blueberry, juniper and mushroom stew, with a succotash of corn, butternut squash, kidney beans and smoked chili pepper topped with avocado, roasted zucchini and fried maple cornbread were on the menu. This was for a Dungeons and Dragons night. Don’t ask. I’ve said too much already…

Plus, I’ll have travelogues. Everyone loves hearing people brag about their vacations, don’t they? I’ll restrict mine to mostly food, cuz there was a LOT of that. So much to eat… so much to write…

Worst. Blogger. Ever.

If someone were to wander onto this site a week ago, they’d probably be like, “oh, dead blog”. And they would be mostly right.

Except they’re wrong. As of right now. WRONG. You see, things have been absolutely bonkers at home for the past year. So busy. Almost too busy to cook.  And what could possibly be so important as to avoid updating a simple food blog? Oh, I don’t knowwwww… how about…

GETTING MARRIED?!??!?!?

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Macaron Lab 3

Cookie: Chocolate Hazelnut

Cookie Recipe: Laduree Sucre cookbook recipe for basic macarons

Baking Details: my oven at 300 F for 14-15 minutes, sheets on middle rack

Filling: Chocolate Hazelnut Ganache (1/4 cup 18% cream, 2 oz bittersweet chocolate, and around 2 tbsp of drained hazelnut butter)

Environment: April 22nd, afternoon, dry

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Macaron Lab 2

Cookie: White Chocolate, Cardamom, Kewra Water

Cookie Recipe: Laduree Sucre cookbook recipe for basic macarons

Baking Details: my oven at 300 F for 15-16 minutes

Filling: white chocolate ganache (4 oz white chocolate to 1/4 cup 18% cream) + 1 tsp kewra water, 1/2 tsp cardamom powder

Environment: February 12th, afternoon, dry as dust, 1 C Read the rest of this page »

Dal Makhani

I’ve always thought this was one of the worst-looking food dishes I’ve ever seen. Brownish-red slop with lumps in it. Totally awful. Then I tasted it.

That was, oh, 5 years ago, give or take. I’ve realized since then that your perception of food’s appearance is highly dependent on your experience with and enjoyment of the flavour. Now I see the same slop and think about how marvelous the deeper red colours are, how rich it looks with cream floating on the top. I understand now how black gram’s luxuriously creamy texture is one of the finest selling points of this dish.

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Fresh Coconut and Shrimp Curry

You could subtitle this post “Or, a recipe that uses all that fresh coconut meat you just produced, because you followed my previous post’s instructions like the awesome person that you are.” Yes, it’s a shrimp curry that features fresh coconut. This is loosely inspired by South Indian spices and ingredients, and requires a medium amount of work because, hell, I like doing work in my kitchen. Why do you have to have everything done so fast?

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How to Crack a Coconut (Without Hurting Yourself)

So, let’s say you have a coconut. Maybe you bought it, maybe it was a gift. Maybe you smuggled it out of a tropical island on a speedboat. Doesn’t matter – you’ve got this coconut, and it’s hard as hell. You want to get inside it, and get into that creamy coconut heaven but you just. Can’t. Crack. This. Damn.

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