Yummy
I have been thinking of the following lately:
1. Some nice, light soupy khichdi made with yellow and green moong and sprouts, with a side of spicy, hot samosas. I'd break up the samosas - their crisp crust and pungent potatoes and peas getting mashed with the khichdi - and eating it by a waterfront.
2. There's a quick dish that my Mum makes when I'm hungry. She chops us mushrooms and onions really fine and sautees them in butter and garlic. After all these elements are properly browned and softened (in fact, the garlic is also slightly burnt), she adds leftover cooked rice and tosses it all up nicely. After that, she adds oregano and chill flakes from unused Domino sachets, salt, pepper, a mixed spoonful of tobasco, soy and chilli sauce. She then serves this lovely browned rice with a light grating of cheese on top.
3. I don't eat meat anymore. But when I was a non-vegetarian, I loved red meat and fish. I'd eat everything else, of course, but mutton, pork and sea-food made my heart sing. I was particularly fond of dishes where two or three kinds of meats are used in the same preparation. Like large lamb chops coated and fried in an egg and beer batter, served in a thick gravy of flaming-hot mince and chunks of red pepper. Or strips of salami rolled around fresh, crunchy shrimps steamed with thyme and basil. Maybe topped with a sweet chutney - mango or apple is a good bet. Or chicken breasts filleted and filled with an assortment of chopped liver and bacon. Also, what comes to mind was a really interesting dish a neighbor used to make. She called it fish stacks. These were a sort of fillet sandwich. So, there would be some kind of a pate or meat between two fillets of fish. Sometimes, there would be crabmeat with zucchini, other times, shreds of beef or curried chicken. These stacks would then be baked and served with white sauce.
4. I often think of a really, nice, warm sweet, buttery bread pudding. It's done a little different at my house from the traditional English recipe. We butter slices of bread and coat them with a jam (my favourite is anything that's red-colored, although I recently tried a blueberry variety. Quite nice.) Then we cut them up into smaller squares. Then, we pour custard over all of these squares of bread, butter and jam and bake it. If its done well. I can't tell you how gorgeous that perfectly browned, golden topping looks. It looks like the best part of the sun got melted in there. Then when you spoon through the dish, that warm oozing custard is heavenly. It is heavenly! Little angels will dance around the rim of your dessert plate in sparkly tutus.
Thoughts of food...what can ever hold a candle to that? Maybe the actual food itself.
1. Some nice, light soupy khichdi made with yellow and green moong and sprouts, with a side of spicy, hot samosas. I'd break up the samosas - their crisp crust and pungent potatoes and peas getting mashed with the khichdi - and eating it by a waterfront.
2. There's a quick dish that my Mum makes when I'm hungry. She chops us mushrooms and onions really fine and sautees them in butter and garlic. After all these elements are properly browned and softened (in fact, the garlic is also slightly burnt), she adds leftover cooked rice and tosses it all up nicely. After that, she adds oregano and chill flakes from unused Domino sachets, salt, pepper, a mixed spoonful of tobasco, soy and chilli sauce. She then serves this lovely browned rice with a light grating of cheese on top.
3. I don't eat meat anymore. But when I was a non-vegetarian, I loved red meat and fish. I'd eat everything else, of course, but mutton, pork and sea-food made my heart sing. I was particularly fond of dishes where two or three kinds of meats are used in the same preparation. Like large lamb chops coated and fried in an egg and beer batter, served in a thick gravy of flaming-hot mince and chunks of red pepper. Or strips of salami rolled around fresh, crunchy shrimps steamed with thyme and basil. Maybe topped with a sweet chutney - mango or apple is a good bet. Or chicken breasts filleted and filled with an assortment of chopped liver and bacon. Also, what comes to mind was a really interesting dish a neighbor used to make. She called it fish stacks. These were a sort of fillet sandwich. So, there would be some kind of a pate or meat between two fillets of fish. Sometimes, there would be crabmeat with zucchini, other times, shreds of beef or curried chicken. These stacks would then be baked and served with white sauce.
4. I often think of a really, nice, warm sweet, buttery bread pudding. It's done a little different at my house from the traditional English recipe. We butter slices of bread and coat them with a jam (my favourite is anything that's red-colored, although I recently tried a blueberry variety. Quite nice.) Then we cut them up into smaller squares. Then, we pour custard over all of these squares of bread, butter and jam and bake it. If its done well. I can't tell you how gorgeous that perfectly browned, golden topping looks. It looks like the best part of the sun got melted in there. Then when you spoon through the dish, that warm oozing custard is heavenly. It is heavenly! Little angels will dance around the rim of your dessert plate in sparkly tutus.
Thoughts of food...what can ever hold a candle to that? Maybe the actual food itself.
Comments
Like I always say .. "There is no love more sincere than the love of food - George Bernard Shaw"