Pav Bhaji

One of my fondest memories was traveling by motorcycle to the cave temples and hill stations in the Maharashtrian state of India. India is famous for her delectable "road foods" and one of my favourites is Pav Bhaji. "Pav" simply refers to a small bun or bread and "Bhaji" is the Marathi word for a vegetable dish. This spicy snack is made of garden fresh vegetables stewed in spices, topped with butter, chopped red onion and coriander leaf and accompanied by buttery Pav.

In a saucepan, chop 4-5 cups of the following vegetables:

Potato, cauliflower, green pepper, carrots and tomato. Cover with water and bring to a boil. Reduce heat and let the vegetables simmer covered until soft. Add 1 cup of shelled or frozen peas and cook for 3-5 minutes. Reserve 1/2 cup of the excess water, drain the rest and  mash vegetables with potato masher. 

To a medium heat pan add 2-3 tbsp of ghee or vegetable oil and
1 small onion chopped. Stir until lightly browned and then add the following:

1 tsp garlic paste
1 thumb of finely chopped ginger
1-2 green chilies chopped

 Stir until aromas are released, then add prepared Pav Bhaji Masala *(see below). Fry until oil begins to separate then add the 1/2 cup of reserved cooking liquid. Stir until a good paste forms and add the mashed vegetables. Combine all materials well. Add salt to taste. 


Serve on top of buttered Pav and garnish with butter, chopped red onion and coriander leaf.

*Pav Bhaji Masala

2 tbsps coriander seeds
1 tbsp cumin seeds

2 black cardamom pods
3 pods green cardamom seeds removed
2 red chilies
1 tbsp amchur ( dry raw mango ) powder
6 cloves
1"piece of cinnamon
2 star anise
1 tsp fennel seeds
1 tsp ginger powder

1/2 tbsp turmeric powder

pinch of asafoetida

Slowly dry roast the listed ingredients in a pan until aromas are released,  then grind in a spice grinder. 

Add 1 tbsp of garam masala for final grind.

Chunky Chipotle Corn Salsa

When I hear the word 'salsa', visions of sexy Latin dance and rhythms make a party in my head. If a breakfast quesadilla or fajita could break into hand clapping and toe tapping, it might be with the aid of some saucy sauce. I have created a variation on the old standard to make a spicy, chipotle and corn salsa. It might just bring a little hip-shake to your morning eggs.

To make 'Chunky Chipotle Corn Salsa' chop the following ingredients in nice large chunks and add to a large steel vessel:

3-4 lbs tomatoes or 8 cups chopped

2-3 green peppers or 3-4 cups chopped

2 large white onions chopped or 5 cups

4 cups of corn

8 cloves of garlic chopped

6 jalapeno peppers seeded and chopped

Add the following and bring slowly to a boil:

2 tsps ground cumin

1/3 cup of white vinegar

1/3-1/2 can of chipotle peppers chopped

1 whole can of crushed tomatoes 796 mL

3 tbsp brown sugar

3 tbsp of kosher salt

Cook until tomatoes soften and gently boil for approximately
10 minutes. Add 2 tbsp of corn starch to a cup of warm water
and add to entire mixture. This helps to set the salsa and prevent
it from being too runny.

Remove from heat and add:
1 bunch of cilantro chopped

juice of one lime

Ladle into sterilized jars. Process for 10 minutes. Be sure that all the jars have sealed. Any jars that haven't sealed can be stored in the refrigerator for up to one month.

Bitchin' Kitchen Highlights

Kitchen expeditions are way more fun with friends. 

Larkin.....the apple seed

Drew and Shauna

Larkin, Rena and Shauna

Someone's thumb might have ended up in this batch

Mediterranean Palate

Spanish vino tinto, bocconcini salad and thin crust pizza with fresh figs and prosciutto

"Sharing food with another human being is an intimate act that should not be indulged in lightly." MFK Fisher   

The other night we broke bread with our friends Carolina, Francisco and Paloma, who shared with us; among many delights, a pizza topped with fresh sliced figs and thinly shaved prosciutto. Wow! The taste was so unique and mouthwatering. They had gleaned the combination from their friends and we enjoyed it so much  that we decided to serve the same thing, (with some variation) the next evening with our dinner guests. While visiting my friend Rosa in Barcelona, I came to love those countless epicurean creations called "tapas". Coupled with a good bottle of wine, I am perfectly satisfied with the casualness of Mediterranean inspired finger foods and lite eats.
 
We dressed a thin multi-grain crust with the following:
1 small can of pizza sauce
fresh pesto
kalamata olives
chopped, cooked spinach
grated mozzarella and smoked provolone
fresh, thinly sliced figs
shaved prosciutto
Bake at 350 fahrenheit until cheese is melted and crust is lightly browned

thin multigrain pizza crust dressed in the freshest quality ingredients

Bocconcini salad, fresh figs and grapes

Good food is better shared with good friends. Pat (left) and Rosa (right) enjoy wine and tapas on the garden patio