RIP Our Sweet Hannah

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Friends, it's with an incredibly heavy heart that I write this post tonight.  Last Wednesday, our beloved Hannah passed away from what we think was a heart condition.  One minute she was having the time of her life, and the next she was gone.  To say that we're heartbroken is an understatement.  Hannah was an exceptional dog and very, very special to us in every single way.  

She was constantly by our side, with tail wagging, and a happy expression on her face.  She had the most remarkable personality and the most sincere eyes you've ever seen on a dog.  Sometimes I was convinced she was more "human" than some humans.  :)  She gave the best puppy hugs and if I so much as sniffled, she rushed to my side to make sure everything was okay.

I sure do miss my sweet girl.

English Springer Spaniels are known for their companionship and loyalty to their owners.  They are simply incredible as a breed, and Hannah was a "field bred" springer.  Brad and I sure did love her to pieces, and losing her has been tough...I mean TOUGH.  Unless you've ever really loved a dog like that, it's hard to understand.  She wasn't just "a dog" to us...She was a huge part of our family.  And as such, it's been like losing a family member. 

Coming home to an empty, quiet house isn't easy.  We lost her so suddenly and unexpectedly, which compounds our sadness that much more.  She was only 8 years old.  Losing a beloved dog suddenly like that is something I wouldn't wish on anyone.  We lost our cocker spaniel, Lady, less than a year ago.  That was terribly difficult as well, but we're fortunate that she lived a long, happy life.  Hannah was just taken from us way too soon.  She was right by our sides when it happened, and for that, I am grateful.

So friends, if you are a dog owner, go give your pup a huge hug and belly rub for me.  I'd do anything for one more "Hannah Hug".

Here are a few more photos of our beautiful girl:

Hannah LOVED going on walks every night around the neighborhood.  She looked forward to her nightly walk with us all day long (and so did Brad and I).  We had to actually spell the word "W-A-L-K" when she was around, because if she heard us say it, she'd go into an excited, happy frenzy.  Here she is on a hike...one of her favorite things ever.

Me and my sweet pup

This sofa was definitely "hers".

She never missed anything...always attentive!

This video always puts a smile on my face:

I'm Speaking at FoodBlogSouth 2013, Ya'll!

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So, I've got some pretty exciting news...I'll be speaking at the upcoming FoodBlogSouth 2013 Conference in Birmingham, AL on Saturday, 1/26!  If you're a food blogger and haven't heard about FoodBlogSouth, you're missing out.  It's an awesome event, and with speakers like J. Kenji Lopez-Alt, Virginia Willis, Marti Duncan, Cynthia Graubart, Helene Dujardin and Tami Hardeman, it's definitely not one you'll want to miss out on.

FoodBlogSouth is what you get when you combine 200 foodies and bloggers, amazing cookbook authors, incredibly talented food photographers and food stylists, and wonderful chefs all in one building!  I attended for the first time last year, and absolutely had a blast.  It's a wonderful opportunity to meet and network with other bloggers, and you'll leave with great ideas on how to make your blog even more fabulous.  I wrote a recap of the event last year, which you can see HERE, in which I described it as a "whirlwind of culinary wonderfulness!" 

I'll be speaking on a panel along with Paula Jones (bell’alimento), Susan Whetzel (DoughMessTic), and Lindsay Landis (Love & Olive Oil) about how to keep a blog going.  The name of our session is:  "Make It Happen! Experienced Bloggers Share Day-to-Day Strategies & Secrets for Keeping a Blog Going."

Hurry...There's still time to register, before it sells out!  CLICK HERE for all the details.

Fudgy Chocolate Peanut Butter Cake...Sinfully Delicious!

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Folks, this just might be the most decadent, mouth-wateringly rich, sinfully delicious cake that I've ever made...seriously.

Brad wanted a chocolate-peanut butter cake for his birthday this year, and you know how it goes - Ask, and you shall receive!  I wanted to make my awesome hubby an extra-awesome cake this year.  I came across this recipe over at Smells Like Home, and I stopped in my web-searching tracks the minute I saw it.

It was perfect looking - Three rich, extra chocolately layers of cake were surrounded by a creamy, peanut-buttery icing.  And if THAT wasn't enough to get your mouth-watering, it was all topped off with a gorgeous layer of chocolate ganache, artfully dripping down the sides of the cake.

Seriously!?

You'd think that this cake would take hours upon hours in the kitchen to skillfully create.  The truth?  It's easy.  I promise.  Trust me!

This cake is absolutely worth every single calorie that is hiding inside of it.  The icing...OHHH the icing!  It's beyond words.  Please make this soon...You NEED this cake in your life.  :)



Fudgy Chocolate Peanut Butter Cake
Adapted from:  Sky High:  Irresistible Triple-Layer Cakes, via Smitten Kitchen and  Smells Like Home

Ingredients:
For the cake:

• 2 cups all-purpose flour
• 2 1/2 cups sugar
• 3/4 cup unsweetened cocoa powder, preferably Dutch process
• 2 tsp baking soda
• 1 tsp salt
• 1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
• 1 cup sour cream
• 1 1/2 cups water
• 2 tbsp distilled white vinegar
• 1 tsp vanilla extract
• 2 eggs

For the frosting:

• 2 cups creamy peanut butter
• 4 cups powdered sugar
• 1 cup plus 2 tbsp unsalted butter, at room temperature
• 1 tbsp plus 1 1/2 tsp pure vanilla extract
• 3/4 tsp Kosher salt
• 1/2 cup heavy whipping cream

For the chocolate-peanut butter ganache:

• 8 oz semisweet chocolate, coarsely chopped
• 3 tbsp smooth peanut butter
• 2 tbsp light corn syrup
• 1/2 cup half-and-half

Instructions:

1. To make the cake: Preheat the oven to 350 degrees F. Grease (no flour is needed here) three 8-inch round cake pans with butter or baking spray. Line the bottom of each pan with a round of parchment paper and lightly grease the paper.
2. In a very large bowl, sift the flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water – splashing may occur if you add it too quickly (trust me). Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides and bottom of the bowl and be sure the batter is well-mixed and no flour bits remain. Divide among the 3 prepared cake pans – using a kitchen scale really helps to ensure the layers will be equal in size.
3. Bake for 30 to 35 minutes on the same rack, if possible, without the cake pans touching each other, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely.
4. To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, place the peanut butter and butter.  Sift the sugar into the bowl.  Add the vanilla extract and salt.  Starting on low and gradually increasing (to prevent the sugar from covering your kitchen) the speed to medium-high, beat the ingredients until light and fluffy, scraping the sides and bottom of the bowl as needed, about 3-4 minutes.  Beat in the heavy whipping cream.
5. To frost the cake: Place one layer, flat side up, on a cake stand, cardboard cake round, or large serving plate. Spread 2/3 cup of the peanut butter frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with a scant amount of frosting to make a crumb coat to keep the crumbs from popping through the final frosting.  You’ll need just enough to lightly cover the cake – there’s no need to be neat here. Let the cake chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating.  Once the cake is fully frosted, chill the cake again and let it firm up before covering it with the ganache.
6. To make the ganache: In the in a medium bowl set over a saucepan of simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.  Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.  (I put the ganache in the fridge for a very short time, just to help it firm up a bit before adding it to the cake.  I didn't want it to be too "drippy".)
7. To decorate with the ganache:  Gently pour the ganache over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the ganache to set completely. Take the cake out of the fridge about 1 hour before serving – it will be difficult to cut through the ganache if it is too cold.

Yields: 12-18 servings

Creamy Orzo with Bay Scallops, Asparagus & Parmesan

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I'm currently working on a fun project, that I'm so excited about...I'm photographing a cookbook all about fresh seafood from the Gulf of Mexico, and I can't wait to see the finished book.  It's going to be filled with awesome recipes and everything you need to know about all the different species of fish found in the Gulf.  And I don't know about you, but it's pretty hard to beat a plate full of fresh, yummy seafood!
This recipe is afamily favorite around our house and is easy, delicious and incredibly comforting.  Fresh, sauteed bay scallops are the star ofthis dish, which will make an appearance in the upcoming book.  
 The creamy orzo pairsperfectly with the satisfying crunch of the asparagus, and the addition ofgrated Parmesan cheese rounds it out wonderfully.  In fact, this recipe is a new version of THIS DISH that you might remember from an earlier post.  That recipe has become such a big hit with you guys, that I decided to add a little bit of a new spin to it.
I hope you like it.  :)
Bon Appetit, my friends!  


Creamy Orzo with Bay Scallops, Asparagus and Parmesan
By Celeste Ward


Ingredients:
1 lb. bay scallops
1/2 cup yellow onion, diced
1 lb. orzo pasta
1 cup asparagus, cut into 1 inch pieces
5 Tbsp butter or margarine, divided
1/2 cup grated parmesan cheese
1/2 cup heavy whipping cream
1 Tbsp fresh parsley, chopped, plus more for garnish
1/2 tsp salt
Freshly ground black pepper, to taste


Directions:
Rinse scallops and pat dry. Set to the side.


Melt 1 tbsp of the butter in a large skillet over mediumheat.  Add the onion and sauté untilsoft, about 4 - 5 minutes.  Remove theonions to a plate and set aside. 


Next, add 2 tbsp of the butter to the skillet and melt overmedium heat.  Add the prepared scallopsand sauté for 4 - 5 minutes.  Placescallops on a heated platter and cover with foil.


Fill a large sauce pan of water with 4 - 6 quarts of waterand bring to a boil. Add the orzo and stir.


After the orzo has been boiling for 5 minutes, add theasparagus to the same pot and continue to cook for 5 additional minutes.  Once the orzo and asparagus are cooked andtender, drain well and pour into a large mixing bowl.


Quickly add the parmesan cheese and the final 2 tbsp of butterto the orzo and asparagus mixture. Stir thoroughly, allowing both the cheeseand butter to melt. Slowly add the cream, while stirring.  Next, add the sautéed onions, scallops andfresh parsley.  Mix well.  Season with salt and pepper.  Garnish with additional parsley.


Serve immediately and enjoy!

Martie Duncan's Arancini - Perfect for Super Bowl Sunday!

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Who's ready for the Super Bowl tomorrow??  If truth be told, I'm probably more excited about the commercials (and food, of course!) than the actual football game, but hey, the commercials are usually awesome.  And they better be, especially when the average cost of a mere 30-second ad spot during the game is $4 million!

That's right...$4 Million....WOW.

Awesome party food is an absolute MUST for any Super Bowl party, and my new friend Martie Duncan, from The Next Food Network Star, knows her stuff when it comes to party food.  Martie kicked some serious butt on Season 8 of the show as a finalist, and I recently had the opportunity to help her prepare for her latest cooking segment on our local Fox 6 station here in Birmingham.  On the segment, she demonstrated how to make her A.M.A.Z.I.N.G. Arancini (AKA Italian Rice Balls).

Folks, these are simply irresistible...When you bite into that first perfectly-fried little sphere, your tastebuds are greeted by cheesy, meaty, melty goodness!  And you can't eat just one...Oh, no...I won't tell you how many I had before we left the studio that day!  Hah.

These are super easy to make and are perfect for a large crowd.  Here are some tips that I learned from Martie along the way:

1.  You can make these ahead and freeze them.  Simply thaw and fry as usual just before your guests arrive.
2.  The recipe calls for 1 lb of ground beef + 1 lb of veal.  To save money, you can simply use 2 lbs of ground beef.
3.  This recipe can easily be doubled, if feeding a larger crowd.
4.  It's best to use sticky rice.
5.  If you're pressed for time, use store-bought marinara sauce.

Now, hurry and make these very soon.  You'll thank me, I promise.  :)

CLICK HERE for the recipe.

Be sure to visit Martie's website, Martie Knows Parties, for lots of great party-planning tips, tricks and recipes!

Here's Martie in action on Fox 6 News/Good Day Alabama:

Nankhatais Indian Cardamom and Whole Wheat Cookies -Guest Post for Food Wanderings

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I love Shulie's blog Food Wanderings ( such an apt blog name right?) and enjoy discovering many new things to try from her Jewish heritage. Several times I have been happily surprised to learn about Jewish dishes that may have influenced those that I grew up eating all the way in Kerala in the south of India, among my Syrian Christian community there. I am very excited that I am getting to do a guest post for her inspirational blog as part of her Indian Food Series, which has featured some of my most favorite Indian food bloggers. 

When we were brainstorming about what the post should be about, I mentioned Nankhatais since I had just taken a batch along with some macarons to a cookie swap and I was so happy to learn that Shulie loved them and that her mom used to make them for her too, after taking grains to a store in their community where it was ground for her.
 I am glad these cookies brought back childhood memories for Shulie and hope you all enjoy them too! 
Do go over to Shulie's blog, fall in love with her writing and breath taking photographs if you haven't already and also read my post on these buttery, cardamom infused snappy cookies from India (which are also a snap to make), and read about one particular Christmas time tradition in Kerala I am more than happy to escape! 



I hope these cookies held their own among the other deliciousness like Chocolate drizzle caramel bars from Patty, these Salted caramel and coconut thumbprints that just have no mercy from Lisa, Chocolate Caramel Filled Cherry Thumbprints from the Cookie Queen herself :) -the lovely Gina, melt in the mouth Mexican wedding cookies from Jean and tender Coconutty cookies (with cute cookie swap printables) from Liren and pretty, swirly Cinnamon bun biscotti from Azmina



They really go well with tea or coffee and would even be great nibbles to serve alongside some red wine. Make them, gift them, but most importantly enjoy them, and have a wonderful holiday, and a very Blessed, Merry Christmas! 
Recipe is over at Shulies blog Food Wanderings hereTweetPin It

Melted Brie and Balsamic Bruschetta Dip

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Hope you are all having a great start to the new year, and dealing with the fact that the holidays are over much better than I am. I think I am in denial and am having trouble getting back into the routine. I stubbornly refuse to take down the Christmas ornaments and get into the celery nibbling mode that is typical for this time of year. All your amazing carrot soups and Tabbouleh posts may help me finally get over cookies and desserts though, so please keep them coming! 
We had a truly wonderful two weeks with my sister- in-law and family visiting us and I so miss my nephew, niece and our monkey being all kinds of goofy together- whether it was endless jumping around to Gangnam Style or being Batman, Super girl and the big monster and chasing each other around the house.  Thank God this time the three kiddos did not decide to fall sick together and we didn't have to make those dreaded trips to the ER like we did the last two times we all met up. So we had a great time- lots of poker playing, charades, just dance 4 sessions, and my cute as a button little niece and I were even able to do craftsy shrinky dink jewelry making and use her easy bake oven cake decorating kit which I admit was a Christmas gift as much for myself as it was for her! 

We even managed to do a little sightseeing, and went wine and cheese tasting and picnicking in wine country.Yes, it is almost always picnic weather in California, but hey, all weather is wine and cheese weather :)


 My sis in law takes really wonderful pictures and we had a great time being shutterbugs together. Some of the pictures in this post are taken by her on her Olympus Pen E-PL3 camera we were trying out ( I think its great- DSLR like, but so compact. Would love opinions from anyone who has tried these new mirror-less camera models)

I love looking at all the kooky shots she took on it and her iphone of all of us being silly, even though I definitely won't be posting some of them (!), I will be putting up a few non compromising ones in my upcoming posts.  Just to remember some lovely moments, while I reconcile myself to getting back into the regular stream of things. It will be hard for me and even more so for the little monkey, going back to just seeing his beloved cousins on skype or facetime until the next time we meet.

Photo taken by my sis-in-law 

 We went to the Mondavi and Gundlach Bundschu Wineries in Napa and like every time we visit, I decided that we must visit more often. Would love recommendations for wineries to visit so do comment on the ones you love.

He did ask for wine but the monkey only got to taste water :) 

The Marin Cheese Company in Sonoma (not too far from the kiddo's favorite Train Town) is a great place for all cheese and wine lovers to go to and is just a nice spot, with  lots of space for the kids to run around, a pretty duck pond, picnic tables and a convenient, well stocked tiny little deli with all kinds of cheese, wine, sandwiches, pastries, deli meat..all kinds of wonderful things, so you don't have to bring your own food, or even paper cups and things because they give you all that. They even have wine in screw cap bottles for people like me who always forget to bring our corkscrews. 

They have lots of cheese set out on platters to taste, their specialty being small wheels of brie and we made a beeline for the one that was topped with an amazing roasted tomato and caper bruschetta which was the starting point for this post. We enjoyed the combination of bruschetta and the soft cheese both with garlic bagel chips and the baguette that they even slice up neatly for you, and I decided to make my own version at home with whatever I had on hand, though I would love to try another version with either broiled or sundried tomatoes. 


I LOVE cheese but I don't like brie too much, especially on its own, and although I am trying hard to like it, I guess I am just not a blue cheese fan. Well not yet, at least  So this warm, gooey, cheesy dip with balsamic bruschetta was the most delicious way for me to use up the last of the cheese hanging out in my fridge and the perfect quick and easy, delicious appetizer that I see my self throwing together all this year. I love it so much I, may even put it inside a sandwich.  

Melted Cheese Bruschetta Dip
Makes enough appetizer for two-four people 

2 plum tomatoes chopped
1 clove garlic minced
3 thai green chilies chopped ( optional) 
2 small pearl onions chopped or a tablespoon of chopped regular onion
1 tsp chopped fresh basil or 1/2 tsp dried 
1 tbsp extra virgin olive oil
1 tsp balsamic vinegar
1 tsp rice vinegar ( optional) 
1 small brie round ( I used Rouge Et Noir Le Petit Bleu from Marin Cheese Company and also tossed in a bit of some Parmesan that needed to be finished, but you can use any melting cheese you like, even a mix since we will be melting them together to make a spread) 

Method:
Keep the cheese aside and mix all other ingredients gently together in a small bowl
Taste and adjust, adding more herbs or more tomato if you find the mix too garlicky or spicy for your taste
Set in the fridge for about an hour or longer
If your cheese has a thick rind, cut it off since it won't melt and chop up or grate the cheese if you are using a hard cheese
Heat either on the oven, stove or in the microwave on high for about 30 seconds to a couple of minutes or just until the cheese is slightly melted, warm and gooey
Stir up the melted cheese and top with the bruschetta mix
Enjoy over some lightly toasted baguette or crackers and a glass of chilled Gewürztraminer!

I am sending this dip over to Lisa the Authentic Suburban Gourmet for her Appetizer party to celebrate her blog birthday! 

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Kerala Coconut Crab - Njandu Peera Pattichathu

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For some years when I was growing up, we lived in a small apartment building in our bustling little town in the South of India. Those were some really wonderful times. My best friend and classmate lived close by and we would often walk back together from school and hang out after home work, chattering on the terrace, until the sun began to set behind the far away hills. There were only about fifteen other families living in the building complex. Everyone knew each other, the kids were always in and out of each other's homes and our mothers (we addressed each other's moms respectfully and affectionately as "Aunty") would lean out of their balconies to carry on long conversations with each other, enjoying gossip and heated discussions along with the cool evening breeze.


But early every Tuesday morning, something seemed to happen to those normally warm and friendly ladies. On those same balconies, battle lines were drawn and friendships were momentarily put aside. Because it was on Tuesday mornings that the fishmonger would arrive, very conveniently right up to the doorstep of the building- his prized supplies in a large icebox, which was precariously tied to the back of his rickety moped. The contents of that ice box was a matter of much contention among the ladies because in those days, ( and I hear things haven't changed much even with the many large supermarkets chains everywhere) finding good, fresh fish if you missed the fishmonger, meant a tiring and often frustrating trip to the crowded and smelly fish market. I have been told that the novelty of wading though narrow, crowded paths and bargaining over the various types of fish on offer, quickly waned, and everyone but the most determined relied on the neighbourhood fishmonger for their seafood supply. 

The fishmonger announced his arrival both with the deafening rattling of his bike as well as his loud familiar sing-song, citing the catch of the day "Mathi, Aiyla, Neimeeen--ooooi!" (not quite like this guy who has a whole routine going!)  Immediately all the women would peer out from their balconies or rush downstairs to haggle over his sardines, mackerel, seer-fish or the rare treats like the prized Karimeen (Pearl spot), shrimp, anchovies or the small crabs. Opinions and offers flew fast and thick from the buyers perched on their respective balcony or crowded around that ice box below, and deals were struck like lightning.

I don't know how she did it, but my mild-mannered, soft-spoken mom managed to place dibs on crab quite frequently, even though some of our neighbors were pretty tough cookies. If she did score crab that day she would beam triumphantly and immediately disappear into the kitchen to begin cooking.

She would usually make it the same way each time. Cracking open the shell and pulling out the flesh from even the tiny legs to make it easier for us (spoilt) kids so that we wouldn't bite into bits of shell, and cooking the flesh in very little warm water in which sour Kokum was soaked. The water was evaporated to ensure that every bit of the tanginess was absorbed by the crab, usually in a wide, shallow clay pot ( mann chatti) reserved for cooking seafood, that also imparted it's rustic earthiness.

Kokum- used like tamarind to impart sourness usually in seafood dishes

This process of cooking is termed Pattichathu, where delicate seafood is cooked in a little amount of flavorful liquid until all the liquid is absorbed and evaporated.  She then stirred the tender meat gently, along with coconut, tempered spices and curry leaves over a low flame so that the flavours danced together harmoniously. 

When I saw crabs at my neighborhood grocery store I was suddenly filled with all the memories surrounding my mom's crab dish and a deep craving for it, so I immediately decided to make it. Halfway through wheedling the flesh out of one crab and my hands were scraped red. I decided I didn't have to do everything exactly like my mom did, and left the rest of the flesh intact  to crack open at the dinner table, which was actually kind of fun! The rest of the process is quite simple and you can make this with any kind of fish by flaking the meat, and is especially delicious with tiny shrimp. It is also one of the most magical things you can do to a can of tuna, along with this, although of-course it is most excellent with crab. 


We ate it with mounds of rice and a little spiced buttermilk and the tantalizing play of contrasting flavours - the sweet crab meat and coconut, tang from the Kokum, the zing of freshly grated ginger, heat of the green chillies with the crunchy toasted mustard seeds is something you will never forget.


A new friend, the very lovely Jean from Lemon and Anchovies had been cooking with crab too, and I couldn't wait to see what she would make with it, especially since she mentioned homemade pasta and fried Meyer Lemons! To see what Jean made with her crabs go to her beautiful blog here. Isn't it great how one ingredient can be cooked in so many delightfully different ways? Never ceases to amaze!
Njandu Peera Pattichathu ( Crab Shredded and Poached) 
Ingredients

• Crab meat -1 pound or 500 gms of meat 
• Kokum ( Kodampuli) – 3 pieces ( A kind of tamarind, available in Indian stores, else substitute with a marble sized ball of regular tamarind, if you can't find either, just squeeze some lemon before serving for some tang) 
• Turmeric powder – 1/4 teaspoon
• Red chili powder – 1/2  tablespoon
• Grated coconut – 1 cup ( If using frozen shredded coconut like I do, thaw for about a minute in the microwave) 
• Fresh ginger, peeled and grated – About an inch (Do not use store bought ginger paste instead, omit it if you have to) 
• Thai green chillies slit in half – 6-10 
• Warm water for poaching the crab and soaking Kokum- 1 cup for fresh crab (1/4 cup if using cooked crab) 

*Note: I used one and half of a Dungeness crab, which is atleast twice the size of the the smaller crabs my mom cooked in India. I cracked the small legs and kept the flesh intact but extracted the flesh out of almost all the other parts of the shell to make it easier on the diner- aka myself and the hubs!
Also if you are not used to spicy food, please reduce amount of red chilli powder and green chillies to suit your tastes

For the tempering:

• Coconut oil – 1-2 tbsp
• Mustard seeds - 1 tsp
• Cumin seeds- 1/4 tsp 
• Garlic pods, each sliced in half – 8
• Small Pearl onions or Shallots– 3-4 (sliced thin or use half of a red onion instead chopped fine) 
• Dried Red chillies – 3 ( or 1 tsp red chilli flakes) 
• Curry leaves- 8 ( Optional, avaliable in Indian grocery stores. Do not substitute with curry powder) 
• Sprinkle salt to taste

Method
If you are using uncooked crab meat, soak the Kokum in about a cup of warm water in a pot or saucepan ( but preferably an earthernware mann chatti). If you are using already cooked crab use less water, only about 1/4 cup, just enough to cover the Kokum pieces in a small cup.Soak the Kokum until it softens and the water turns a brown colour- about 15 minsNow add all the ingredients including crab meat with the kokum water and stir gently together- just to flake up the flesh a little. Turn on the heat to a medium and bring the liquid to a gentle boil.Cook, stirring very occasionally till all the water has evaporatedIn a separate pan or skillet, heat the coconut oil and just before it begins to smoke, add the mustard seeds and wait for all of them to finish popping. Cover with a lid to prevent the seeds from popping all over your kitchen!Once it begins to slow down to just a few pops, add the cumin and stir until it turns brown and no longer smells raw. Careful not to burn or blacken them.Add the garlic and lightly brown it, then the onions and golden brown them too. Add the chilli powder and curry leaves together and switch off the heat just as curry leaves begin to stiffen up. Now add the crab mixture to the tempering in the pan, salt to taste, and stir gently on low heat until the dish is completely dry and flavours are well combined. Enjoy with rice and spiced buttermilk ( recipe follows) Tastes best the day it's made. 
For the spiced buttermilk1 cup yogurt1 cup water3-4 fresh thai green chillies choppedsalt to taste.
Stir in a little water at a time into the yogurt whisking with a spoon constantly to make buttermilk ( or just use store bought buttermilk- which is usually a little more hard to find than yogurt) Stir in the green chillies and enough salt to taste Serve chilled or at room temperature, pouring over rice or drinking as is. 
Although traditionally served with rice, I think this crab dish also tastes great with salad and a soft boiled egg.  Even though this dish may sound complicated, the part that will take the longest is the shelling of the crab, and you can just use crab meat instead or even most white, flaky fish as mentioned above. Everything else is quite easy. 
However if you still think there are too many components, you will be happy to read about a very easy recipe that I will post soon, for a simpler and very quick way to enjoy crab. Stay tuned! TweetPin It

Beer Braised Cilantro Chicken Dumpling (or anything) Stew

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Wait, what? it's Friday already? Gosh this week just flew past!How are you all doing? Anyone down with the flu? I heard it's especially nasty this year. Stay warm  and well my friends!
We decided to skip getting flu shots this time, after having been sick immediately after getting the shot for the last two years. So I'm being extra careful. I caught my self edging away from people who sniffle! I have even become one of those people who carries around a clip-on bottle of Purell.

In spite of all this, in case we do succumb to those dastardly bugs (very likely because we have a germ magnet of a three year old who loves to share) I have stocked up on my homeo supply and will be making steaming mugs of masala chai, pepper soups and this stew. Guaranteed to make bleak and depressing days better. Why? because it's chicken stew and it has beer in it.

I'm not too much of a beer drinker, and would much rather sip a glass of wine. But every time the hubs brings home a case of beer, I squirrel away a couple of bottles to cook with. Beer tops wine in cooking, I think and adds a lovely hearty, malty flavor to everything. From pouring onto slow cooking meat, baking super easy beer bread and this chicken soup/stew, I love the many ways that beer can be used in the kitchen.

With the Superbowl this week end I am sure many of you will end up with more beer bottles than you could possibly drink. Use them well.
And while we are talking about the Super Bowl, I felt compelled to share some Super Bowl friendly food ideas:
Grilled Chicken Wings Indian Style
Melted Brie and Bruschetta Dip
Better than popcorn-spicy rice crispies and nut mix
Skillet Pizza with no knead 5 minute dough 
Garam Masala Pulled Pork- feed a crowd!
Pork Vindaloo
Tasty Tuna Cutlets or Croquettes
Easy Kerala Style Chicken Fry - one of the first recipes here!
Whole Wheat Pistachio Cardamom cookies
4 Ingredient quick and easy Nutella Brownies

And now back to this stew/ soup. I do love the dimension of flavor that beer adds to it. But it doesn't have to have beer. It's just a basic, really good chicken stew or soup that I make all the time with what ever I have on hand. All kinds of vegetables can be tossed in, including one of those bags of assorted frozen veggies. This stew helps me use up all kinds of left overs like roast chicken, rice, pasta or even lentils. This time I simmered it with a bottle of beer that was hanging out in the fridge, though you can easily skip the beer and use chicken stock instead. Sometimes I make it with egg noodles, sometimes I plop in bits of dough that absorb the delicious broth and cook into hearty, plump little dumplings. We ate them all up so I didn't have any to photograph, maybe next time, in the next incarnation of this stew that I make too often. 


It might interest you to know how different yet awesomely delicious too is the chicken stew that I grew up eating in Kerala- a gloriously spiced coconut milk, chicken, vegetable or meat stew that is one of my all time favorite dishes. My good friend Prerna Singh of Indian Simmer even features a slow cooker variation of it in her brand new cook book :)
Hurry over to her beautiful blog to win a copy of her first cook book and discover how to cook Indian Food easily and deliciously in the slow cooker.


Recipe for Beer Braised Cilantro Chicken Stew
Recipe by: Rose of Magpie's Recipes
Difficulty Level: Easy

Ingredients:

• Chicken breast tenders or thighs 6
• Pearl onions or shallots 4 ( or you can use 1/4 of a regular onion)
• Garlic 6 cloves sliced into wedges
• Celery seed powder 1/4 tsp ( better to use fresh celery about a handful, chopped, I just didn't have any)
• Cumin powder 1/2 tsp
• Coriander powder 1/2 tsp
• Pepper 1/2 tsp
• Dried Thyme 1/2 tsp
• Carrots 1 cup sliced into thin rounds
• Scallions 2 chopped ( optional)
• Ginger 1 inch piece smashed
• Flour 1 tbsp
• Beer 1 twelve oz bottle ( optional, can use some more chicken stock instead)
• Chicken stock  2 cups ( can use bullion dissolved in 2 cups water)
• Cilantro a handfuls, chopped to garnish
• Oil (I use canola or light olive oil, sometimes one of those herb or garlic infused olive oils)

Directions

• Heat some oil in a skillet
• Sprinkle a little salt and pepper on the chicken breasts and brown the chicken on both sides, don't cook, just brown
• Remove the chicken and keep aside
• In the same skillet, adding a little more oil if required, brown the garlic then the onion, then add the spices and vegetables and stir until lightly browned.
• Add back the browned chicken and stir in the flour. Keep stirring until the flour is slightly turned a light brown and is no longer raw.
• Add the chicken stock and or beer and let simmer.
• If you want to add noodles, pasta or cooked rice, this is the time.
• Check and add salt if required and garnish with chopped cilantro.
• Drizzle some olive oil, if you like ones infused with herbs or garlic, use that, and serve with bread, biscuits, or even over rice.

Note,  If I'm in a hurry this is what I do to save thawing the chicken in the microwave, I use my pressure cooker instead:
Pressure cook the frozen chicken tenders with 1/2 cup chicken stock or beer till thawed and cooked
Heat oil in a skillet and brown the chicken, cut it up with a fork and remove, proceed as above for the rest.

You can also make dumplings and simmer them in the stew until cooked:

Dumplings
1 cup AP flour
1 tsp baking powder
1 tbsp olive oil
salt to taste
Herbs (optional)
Water or milk

Mix the above ingredients with just enough water or milk to make a dough
Roll into small marble sized balls or scoop with a spoon and drop into the simmering stew.
Cover and let the dumplings cook until a skewer inserted into the dumpling comes out clean and the inside is not gummy ( 10 to 15 minutes, the smaller you roll them, the faster they will cook) TweetPin It