Salmon is possibly my favorite fish, it has so much flavor and is extremely versatile. Over the last few months I’ve explored different methods of cooking this uber-delicious fish and have come to realize that it needs to be cooked just perfectly and over done salmon can make it too dry and chewy. Also, different cuts for Salmon do matter, I like small fillets to whip a quick meal together on week nights or something more fancy on weekends, like a salmon steak.
After making my first legit Melt spice blend – Coriandrum Pepper, it was time to dive into actually using it in recipes. This is where the fun begins and the options are limitless. The blend works wonderfully as a spice rub for different kinds of meats and has tones of citrus along with a tingling-spicy-peppery after taste.
I can’t be grateful enough to have grown up in a country where the knowledge of ‘exotic’ spices seems like second nature. Even though I almost never cooked in India, I know my spices. These flavor enhancers add another dimension to food, almost like painting highlights and shadows to a still life that would seem flat otherwise.
Different cultures have their own way in which spices are used to cook food and this is how spice blends evolved. People in warmer regions of the world (closer to the equator) tend to use more spices to preserve meat because of its antimicrobial properties. This is why spice blends seem to have more complex flavors in regions like India or Africa versus Iceland or Norway.
Food sustains life,
Spice breathes air into that food.
Our cooking has evolved from roasting meats in a fire pit to complex multi layered recipes of modern day. During this evolution and development of several cooking techniques spices began to and still occupy the most critical dimension to cook flavorful food.
After all the sugary goodness over the last few weeks, the new year begins on a bitter but healthy note. I’m not big on resolutions but new beginnings and a fresh start is always a good thing!
So for me, hitting the reset button this year includes –
There are five ways in which I like eating apples:
- Slices of apple slathered with some creamy almond butter
- Microwave chopped apples for 2 minutes and top with coconut butter and raisins
- Apple pie
- Apple and cashew milk smoothie
- And this yummy APPLE CRISP!
I’m always on the look out for healthy food that can also satisfy the taste buds. There are days when I want to break the monotony of eating the same thing for lunch over and over again, so on one such day I pinged my friend Shweta of The Weekend List. She of course obliged with this wonderful chicken-sweet potato stew recipe, I’m loving this and plan to make it a lot more in the upcoming winter months.
Over the past few days the temperatures have been frigid cold and we got couple of inches of snow today, it was a perfect day to stay in and eat something comforting. A bowl of Dan Dan Noodles from Han Dynasty would’ve been ideal to beat the cold but of course since that wasn’t going to happen, I had to take it upon myself to make something even remotely close.
Okra (Bhindi in Hindi) and I have a strange relationship, growing up it was possibly one of my favorite vegetables. I have memories of going over to my mom’s friends place, she cooked the best fried crispy okra, sprinkled with dried mango powder, paprika and salt, YUM! Ever since moving to the States, in the last decade or so I haven’t eaten too much of it. Also I don’t particularly fancy the oil dunked ‘bhindi masala’ served in India restaurants here.