Dining In[dian]

Hey D3 Diners In! Our Dining In[dian] Luncheon is coming up, and I suspect that some of us don't know roti from lassi yet, so I'm posting some information that will help you get started on the road to Indian cooking greatness.

Cooking Indian food can seem daunting at first because of the sheer number of ingredients and spices required, many of which you may never have heard of. You can get smaller amounts of spices at Weaver Street, which sells them by weight, and A Southern Season (because you WILL feel buyer's remorse if you buy a $15 bottle of cardamom powder). I have turmeric, cardamom pods, cumin seeds, a garam masala, fenugreek seeds, chili powder, amchoor powder, brown mustard seeds, gram flour, and a few others, if you'd like to borrow some for Dining In. Spices, vegetables, and other ingredients that are commonly used in Indian cooking are also sold at Asian food stores like the one next to Guglhopf or (obviously) the Indian grocery behind Target on 15-501.

I am also including some links to recipes of varying degrees of difficulty. And just remember, you can always just bring rice or naan (flat bread)!

(Disclaimer: I haven't tried any of these particular recipes, but I didn't want to put the recipes that I use up for fear of copyright infringement...)

Simple recipes: Channa Masala (curried chickpeas): http://vegetarian.about.com/od/vegetarianindianrecipes/r/quickchickpeas.htm; Mango Lassi (mango yogurt drink): http://www.youtube.com/watch?v=hLYcksxOgzM ; Indian Rice Pudding (http://www.foodnetwork.com/recipes/alton-brown/indian-rice-pudding-recipe/index.html)

Less simple recipes: Aloo Paratha (potato-stuffed flat bread): http://www.ivcooking.com/p269_75.php; Dal Makhani (lentils and kidney beans) http://www.sailusfood.com/2006/07/01/dal-makhani/; Tandoori chicken: http://www.foodnetwork.com/recipes/emeril-lagasse/grilled-tandoori-chicken-recipe/index.html

Bring it on: Vegetable Biryani: http://www.recipesindian.com/south_indian_recipes/rice/Vegetable-Biryani.html; Samosas: http://www.manjumalhi.co.uk/recipes/vegetarian/baked-samosas.html

Happy cooking! I can't wait to see what you all bring!

~R

Fresh from the farmers' market

B's birthday was on Saturday, and like almost every Saturday she started it at the farmers' market in Carrboro (I was at water aerobics)--the Farmers' Market is even listed as one of the main attractions on Carrboro's wikipedia page!.

That little square at the end of Weaver Street is one of my favorite, tiny pockets of North Carolina. A perfect Saturday activity for those who like to get up early (It opens at 7), or sleep in a little (it closes at noon). Three circuits around the square, and you know exactly what you want. Try some of the cheeses from Maple View Creamery (We love their mozzarella and pheta); get your own grass-fed beef or chicken; debate which flowers are happier looking; find the most gorgeous blueberries; or have a sip of freshly-squeezed lemonade--and whatever you do, do not miss out on the Sunshine Rolls from the Farmer's Daughter--the perfect bite to start off your Saturday.

On my way home from the pool, I called to find out B's farmers' market finds. This week, she picked up light, creamy mozzarella; luscious, plump tomatoes; and fresh, fragrant basil. As I drove home, I conceptualized lunch...

Using some leftover spaghetti (just the noodles) from the fridge, I tossed it with a little olive oil on medium until they were slightly warm. Then I added in the basil, slightly torn and just enough to make their sweet fragrance fill the air (with a pinch of salt and pepper). I removed that from the heat and, in a bowl, added chopped tomatoes and mozzarella. A refreshing glass of limeade, and we were set!

Sunday, we turned the same concept on it's head; and on multi-grain bread, we grilled the mozzarella with basil and tomato for a crunchy, cheesy, and delicious lunchtime treat before our Sabbath-day nap. Truly, the Carrboro Farmers' Market was created just for perfect birthday meals.

ETA: Vote for them as your favorite Farmers' Market here: http://www.care2.com/farmersmarket/

Dining Out Reminder!

Remember, we are meeting this Friday, June 19th at The Carolina Inn's "Friday's on the Front Porch." There will be live bluegrass music and scrumptious food from 5pm-7pm. Please bring cash, as we will be ordering group dishes off the "Tiny Vittles Menu," or you can get food from the Southern Picnic Buffet Menu. RSVP by Tomorrow at noon (just so we can look out for you).

This event provides the perfect atmosphere for kicking back, relaxing and getting a jump on the weekend. The Inn offers its classic southern buffet as well as Tiny Vittles menu with full bar service (including sodas and Shirley Temples), and plenty of comfortable seating under the shady oaks and magnolias on the Inn's front lawn. There is no cover charge for the event.

"Friday's on the Front Porch" runs from April 2 to October 9th, and is usually a good mix of Alumni, Chapel Hill fixtures, families, staff, and some students, rocking on the porch enjoying good food and fun music. Check out a list of bands here.

Some of us will be headed to Maple View for ice cream after--just to add to the fun.

Ready to enjoy the South as it should be, in a rocking chair on the front porch, savoring true Southern cooking? Perfection!

Pseudo Guest Post: Cutouts from Childhood

My sister posted this on her blog around Easter and I liked it... so I'm posting it here... along with the recipe

Childhood memories work in such funny ways.

We went to Grandma and Grandpa Taylors house for Easter dinner. Grandma had made red finger jello for one of the dishes. Aunt Kellee was cutting easter shapes into it with cookie cutters. I saw the bunny cookie cutter. I had completely forgotten it even existed.

All these memories came back to me of those red cookie cutters. I remembered the turkey cutter quite clearly and think about it every thanksgiving when I make cookies. But I can't believe that I had forgotten about the cake and the bunny and that great flag cutter. Sugar cookies were one of the first things I learned how to make. My mom makes the best cookies and instead of frosting them we actually sugar them with colored jello so you can see the designs from the cutter on the cookie. They are so delicious.

Anyway, I got such a kick out of seeing these cookie cutters that I tried to make mom promise to leave them to me. But she wasn't committing. I'm a girl that takes matters into my own hands so I bought my own set on e-bay. Gotta love e-bay. They were easy to find as they were made by Tupperware. 

So watch for some cool flag cookies to be coming your way in July.

Sugar Cookie Recipe:

1/2 C shortening (butter)

1 C sugar

1 egg

3 C flour

3 tsp baking powder

1/4 tsp salt

1 tsp vanilla

1/2 C milk

Cream shortening and sugar. Add egg. Mix well. Add dry ingredients alternately with liquid. Chill 1 hour. Roll out on floured board. Cut into shapes. Place on greased cookie sheet. (Here's where you would sprinkle on the colored jello if so desired) Bake at 350' until light brown (8-10 min). 

Around the Web in Foodie Posts

Yet again, my collection of "mmm, I'm hungry, I really hope I have ingredients" post:

• I wish I had a french baguette (or you know, something labeled correctly): http://balancefood.blogspot.com/2009/06/frenched-toast-with-cinnamon-creme.html
• A cool place to go (Other than Pants! house) for Mac & Cheese: http://ladyholiday.blogspot.com/2009/06/family-visit.html
• Reasons to read and eat cake: http://cakewrecks.blogspot.com/2009/05/sunday-sweets-reading-rocks.html
• A review of cookbooks that take you around the world in your kitchen: http://www.slate.com/id/2219280/?from=rss
• Savoring the food in Florence: http://us1.campaign-archive.com/?u=5a58ce056111520e1f8ced40a&id=1e37e2b74a&e=864ce79b61
• Spice up your picnic, with grilling around the world: http://www.recipezaar.com/newsletter/view.php?date=060909
• Frozen Treats to get you through the heat! http://www.delish.com/recipes/cooking-recipes/frozen-summer-dessert-recipes?click=pp

P.S. Don't forget that this Sunday is Father's day! It is a great time to put together a creation--even if you just make cookies, freeze them, and then send them via FedEx--he'll appreciate it.

Improvising

Recipes used to be the only way I would cook. My sophomore year in college, I bought my red Betty (Betty Crocker Cook Book), and I have been collecting cook books ever since. Funny enough, I don't always use them--a lot of times they are a jumping off stage (See Betty's Strawberry Glace pie--so good! Even better, when B improvises and makes it a Strawberry-Mango Glace pie--AMAZING!).

My brother Nathan used to just throw things in, and it would turn out perfectly succulent! I always envied him that. For some reason the chemistry would always befuddle me, and I would worry that I would ruin something. Gone are those days. Well, maybe I just don't care anymore.

Yesterday, after my regular Sunday nap, I was laying in bed planning out my dinner menu (I had signed up to feed the missionaries, but forgot about it, so was hoping I had all the ingredients I needed). The night before I had made a butternut squash, apple cider soup, and a trifle. I had a little left over soup (that I wasn't in the mood for), cream, whipped cream, and pudding. B had gotten some yellow squash at the farmers' market, and I always have a little ground beef in the freezer.

"Okay, maybe some kind of stroganoff?" I thought. Turns out I didn't have any pasta, which is when I decided it was handmade pasta time. Egg noodles are incredibly easy if you have a food processor--all you need are two cups of flour, 3 eggs, and a pinch of salt. My multiple cookbooks all mention the volcano method (build a mountain out of the flour, put the eggs in a well in the middle, slowly mix until you have a dough), but that has never worked especially well for me-- only about half the time. The New Best Recipe comments on this, and says to try it in the food processor.

Many years ago, I made spinach pasta, which turned out great, but was super involved. As I thought it through, I realized that a lot of the steps for the spinach I had already done--when making the soup. A butternut squash, apple cider noodle, perhaps? And using leftover butternut squash make a kind-of stroganoff.

Throwing the leftover soup and the flour in the food processor, I went to town. Unfortunately, I had way too much soup, and had to slowly add more and more flour during the kneading process. As I was too lazy to get out my pasta maker, I pulled out the rolling pin and pizza cutter, and went about making my noodles. While those were cooking (place them in a pot of not-too-violently boiling, salted water, and drain when they float to the top), I started on my sauce.

I had already steamed the last of the butternut squash, added butter, a little cream, and as I started to throw in the almonds to add a nuttier flavor and a little crunch, I was abruptly halted by B.Rad explaining, "Elder Peterson is deathly allergic to almonds, actually any kind of nut other than peanuts!" Great. Glad I knew. Thank goodness he was there, or I would have sent a missionary to the hospital. Also, thank goodness my ground beef was still browning, rather than in the pot with the now unusable (except sometime later this week for dinner) sauce.

Back to full-on improvising. . . Butter, cream, a tiny bit of left-over smoked Gouda, a little salt, pepper, nutmeg. Add in the ground beef, toss with the noodles, and pray. I sauteed up the yellow squash for a side, and had some pineapple and strawberries chopped and in a bowl. It turned out pretty good. I had to thin it with a little milk, and sadly, the subtle flavors of the pasta were somewhat masked, but hey, I didn't kill a missionary, so plus for me.

Also, plus for me? A quick devil's food cake recipe whipped up with Dark Chocolate Cocoa, and frosted with a vanilla pudding/whipped cream mixture. As Thells said, "Ooh, tastes like an Oreo." Only better, because it was warm, dark chocolate cake and not a semi stale, hard cookie! I was going to eat it for breakfast, sadly, I forgot it on my way out the door.

Hey, at least I can have it when I get home tonight. Yay! for Improvising in the kitchen!

P.S. Always tell someone before dinner that you have a food allergy. Or they could kill you! 19 year old boys, gotta love them.