I don't know how it happened so fast, but it seems like the 4th has just come up out of nowhere ready to bite me on the ass! We've been working hard to get the revisions on our pilot script turned in before all the stuff that's going to hit the fan next week involving my mom's surgery and assorted parent wrangling. I've actually found myself wondering what day it is. Not like" is it the 29th or the 30th," but like in days of the week. Monday Tuesday, Friday. That sort of thing. This usually happens when work gets intense and we're burrowing away.
What also happens at those times is I go on a simpler cooking schedule. I look for things I can do quickly and easily to pep up plain cooking, always welcome since when work gets hectic, the first thing to suffer can be the menu. I cook lunch which is our main daily meal, about 6 days out of 7. Cooking an Indian menu, there are endless variations and twists, but sometimes (like now) there's not always time for that.
It's been hot around here too after a relatively cool summer, so there's that to take into consideration. Who wants to run a hot stove,which leads to running air conditioning. So even though I've got about 5 or 6 new Indian recipes I'm eager to write about, I figured I'd share these very simple things one can do with just a few seasonal ingredients and almost no cooking.
One of my mom's favorite movies is The Cook, The Thief, His Wife & Her Lover .
Now this is a movie that's definitely not for everyone, and I include myself in that category. But Fran for some perverse reason, loves it. Here's a sample.
I love most of the films of Peter Greenaway, and of course anything with Helen Mirren, but I've just never been able to dock with this one. Fran thinks it's freaking hysterical. Maybe I need to give it another shot. After all, what can you say about a film whos costumes were designed by Jean Paul Gaultier. It'll take you right back to those late 80's Madonna, Grace Jones videos. What I do love about it though is the title, which I'm lifting here, and why I'm calling this little excursion into fast dishes The Mango, The Avocado, and the Pom.
Balsamic Mango Salsa
Here's What You Need:
1 large mango or 2 small mangos
1 jalapeno pepper finely diced
3 Tbs of chopped fresh cilantro
I small red onion finely chopped
3 Tbs of Mango White Balsamic Vinegar
Salt to taste.
Here's What To Do:
Peel and cut the mango into bite size cubes.
Mix it together with the other ingredients.
Let it sit for a bit before serving.
Now if you've never heard of Mango White Balsamic Vinegar before, you're not the only one. Neither had I before I ran into one of the guys from this local company Sonoma Harvest at coffee one morning. He had a bottle of coconut oil with him, and of course anybody carrying a bottle of coconut oil around Sonoma is definitely gonna get a look see from me. We got talking and he ran out to his car and started bringing in stuff for me to taste. There were some unusual and interesting flavors and he gave me some products to take home and play with.
I loved the idea of some of the flavors I use in my Indian cooking turning up in vinegars. The salsa was the first time I used it, and it added a nice, acidic layer to the sweet mango and hot chili. I'm definitely going to be doing further experiments. I also love the idea of supporting a local business. Some of our neighbors up here in Sonoma make some of the best edible, drinkable stuff you'll find anywhere. Right now these products are available in RL only on the shelves of Sonoma Market here in town or online, but they tell me they may be coming to a town near you soon. If you can get your hands on some I recommend it as a change from regular balsamic.
Coming up next I move along to the avocado as dessert. Follow along on Twitter @kathygori