RIP Fran

11/22/22 - 01/26/13

Almond Pistachio Fudge. Another Gluten Free Dessert, Plus a Giveaway

   One of my favorite Indian desserts is sweet milk fudge. There are a few ways of making this treat, most of which involve cooking either milk or milk powder up close and personal for quite a while. Bring a stool and some Crocs if you're planning this. The other involves the use of chenna cheese, not always an easily found commodity here in Sonoma. I prefer to make my own. The process is pretty easy and the addition of sweetener turns it into chenna cheese. However when the fudge jones hits, there's not always time or patience available to bother with making chenna cheese. Which is where I found myself the other day with friends (one of whom is gluten free) coming over for a movie night, not a whole lot of time and definitely no chenna cheese on hand. This is where internet rumor comes in.

   You know those stories always circulating out there.  Stuff that sends one scurrying to Snopes.com to check them out. Well there's been one around for a while now that Barfi, the delicious  Indian dessert can be made easily and quickly in a microwave, and  without any chenna cheese. I'd been reading versions of this technique for a while now and had been waiting for the opportunity to try it. According to internet lore, barfi could be whipped up in a microwave in about 20 minutes or less simply using ricotta cheese as a sub for chenna.  It sounded impossible but I was intrigued, plus I had everything necessary for the recipe right in my pantry. It can't get easier than that.

  Of course I backed myself up with all the ingredients to make ice cream just in case the rumors of perfect  instant barfi were about as real as the End of the Mayan Calendar. The rumors I'm happy to report, turned out to be correct. Barfi can be made fast and easily.

Almond Pistachio Barfi

Here's What You Need:

1 can of sweetened condensed milk
1 16 oz container of ricotta
1/2 tsp of rose water
1/4 tsp of ground cardamom
2 Tbs finely chopped pistachios
2 Tbs finely chopped almonds

Here's What To Do:

Mix the ricotta and condensed milk together well.

Pour the mixture into a microwave safe bowl.
Cook the mixture in the microwave uncovered for 5 minutes.

 While it's cooking, chop the pistachios and almonds and set them aside.

When the 5 minutes have passed,  take the ricotta and condensed milk out and mix it up well.

Pop it back in the microwave for 3 minutes uncovered.
Whip it up again.
Pop it back in for another 2 minutes covered.
Whip it some more.

It will start to darken and thicken as you whip it.
Put it back in for another 2 minutes partially covering the bowl.
Whip it up again.
Micowave it for another 6 minutes.
Take it out of the microwave every 3 minutes, give at a good stirring then pop it back in again.
When it's finished, give it another good stirring, and add in the 1/4 tsp of ground cardamom and 1/2 tsp of rose water. Mix them in well.
Pour the mixture into a lightly buttered square pan.
Press it down well and flatten it.
Sprinkle the top with the ground pistachios and almonds.

Press them in well.
Cover the pan and either chill it in the fridge for a hour to set, or set it out on a counter for a few hours.
When you are ready to serve cut it into squares.

Serve it with a nice cup of chai.

   So how does the barfi made in a microwave stack up next to conventionally made barfi? Besides being fast, and easy? It tasted just as good and was a perfect dessert to whip up  in a hurry. As long as you can get your pie-hooks on some ricotta and sweetened condensed milk, you're golden. I'm definitely going to be doing this again, with experimenting with different flavors and nuts.

   Now I have to add here that we had another feature after the film and before the dessert. Our friend Chip brought over a selection of artisanal liquors.

I'm totally ignorant about these things, but Chip comes from the hill country, aka The Holler and knows about such stuff. He had a Birthday/New Years Eve party a few weeks ago.

This is when he acquired the hooch.  The  Hooker's House Corn Liquor in the jar also known as White Lightening is from a small local company called  Prohibition Spirits  and was a gift from us. He wanted to share this  bounty with his friends, so he brought it all over to our house. Shots were poured, and people sampled. I was an observer.

   Chip said he would demonstrate the purity of the Corn Liquor. The next thing I knew he was pouring it into the jar lid and and setting it on fire on my dining room table.

Voila!

I felt as though I had stepped into a scene from Lawless.



It seems the old saying is true. You can take the boy out of The Holler but you can't take The Holler out of the boy.
  
   Finally, if you want a chance to win a Masala Dabba (spice box) from GitaDiniUSA

The spice box they sent me is very cool and I think anyone who enjoys cooking would love it.

Just follow me on Twitter @kathygori  and them @GitaDiniUSA and leave a comment letting me know. I'll be drawing a winner on Jan 31st.  Coming up next, a quick soup and treats for Superbowl Sunday and Oscar crowds.

Time Out For Fun, Easy Slow Cooker Soup. Plus A Giveaway

   One of my earliest soup memories is of split pea soup. Split pea soup in a can from a place called Pea Soup Andersons in Buellton California.

   Now if you've never heard of Buellton California, it's a little town off the 101 on the way from San Francisco to LA. It's familiar to every kid who ever rode in the back seat of their parent's car on the way from San Francisco to Disneyland. Oh, it was also made famous a few years back by Alexander Payne in his amazing film Sideways based on the equally amazing book of the same name by Rex Pickett. Buellton and its' gorgeous surroundings turned out to be the co star of the film. Buellton became known for where you don't drink Merlot, rather than where you do drink/eat split pea soup.

  But back to pea soup and Pea Soup Andersons specifically. For years the closest I ever got to the fabled place was the cans of soup I loved. The actual restaurant was just a fleeting blip out the back window of my dad's Chevy as he zoomed toward LA during Summer trips to Disneyland trying to see how far he could get on one tank of gas.

   "This is how we did it during the war!" as he flipped off the headlights."so the Nazis wouldn't see us"

   "Daddy, no!!!!!!!!!!!!"

   Stopping was not an option.

   Flash forward a few years (the '80s) I had a car of my own, stopping became an option, and pretty soon Pea Soup Andersons became a regular pit stop on my car trips between family in Northern California and home in LA. I always ordered the pea soup. Until The Event.

 

   One stormy Christmas, driving back from San Francisco to LA in driving rain Alan and I decided to make our usual stop at Pea Soup Andersons. Shelter from the storm and all that, besides my car was making some very weird noises. So we pulled off the 101, tucked into a big bowl of split pea soup, and decided to wait out the weather for a bit.

   As things started to clear, we paid the tab and hit the road once again. After Buelton, it's a haul over the rugged Gaviota Pass, and after that a straight shot down hill toward Santa Barbara and home in LA. So we cranked up the Devo (hey it was the '80s) and started out. It happened when he hit the fateful song Time Out For Fun.

  The car started freaking out, followed shortly by me. Cold, dark, rain, strong winds and inclement weather makes me want to start building the ark. Alan, who grew up in New York and Connecticut was used to driving in snow. Me not so much. Skiing, yes, but someone else always drove to the mountains. I just slid down them. So I'm a weather wuss. Every time the little snowflake light on my Volvo's dashboard goes on indicating frost, I go all Donner Party on Alan. As the car failed in the mountains I started losing it. I'm not ashamed to say so. Well yes, I am ashamed, but it was a long time ago. The car gasped up the mountain heading for the summit as Devo chirped "Time Out For Fun!"

   "Turn that fucking thing off!!!!!!!!" I screamed and yanked the cassette out, (yes, it was the 80's) I flipped it into the back seat. 

   All I wanted was for us to get to the top of that freaking hill so we could coast down the hill to Santa Barbara and help (the '80's. No cell phones remember?) I never played Devo again. In typical superstitious Italian fashion I also never ordered the split pea soup at Andersons again, though I stopped there many many times in my new car.

 

   Well, I finally broke my split pea soup taboo. Once again bad weather was responsible. It's been cold in Sonoma, very, very, cold. We've had freeze warnings the last several nights and have been trying to stay warm in a house that can get very cold. Central heat does a good job in most of our place but the living room, dining room and kitchen have very high beamed ceilings and there we rely for warmth on a wood stove, and soup. 

   Last week I suddenly craved split pea soup. Somehow, it seemed the right thing to do as Wilfred Brimly always says. So I made some. Only with all the family stuff going on around here I knew I wouldn't be able to give it my full attention. I'd be running around doing errands and the last thing I wanted was to come home to a cold dark house and start making soup. So I got out the slow cooker. It took about 10 minutes to get the soup put together, and the aroma when I opened the door to the cold dark house 6 hours later made it all worth it. If you've got a slow cooker you can do this too.

Slow Cooker Split Pea Soup

Here's What You Need:

A 1lb bag of  green split peas
1 large leek (just the white part) chopped
4 allspice berries
2 bay leaves
1 onion finely chopped
1 large shallot chopped
1 carrot peeled and chopped
2 stalks of celery peeled and chopped
4 sprigs of thyme
10 stems of parsley
kitchen twine
1 lb of ham hocks or smoked pork w/bone
7 cups of water
salt to taste
pepper to taste


Here's What To Do:

Put the split peas, onion, carrot, celery, shallot, leek, ham, and water into the slow cooker.

Tie the parsley stems and the sprigs of thyme together with some kitchen twine and drop them in also.

Place the allspice berries and the bay leaves into a bouquet garni bag (I use a muslin tea bag) and drop that in.

Put the lid on the slow cooker, and turn it on to the low setting.

Cook for about 6 hours.

  

When the split peas are softened and everything is cooked down. Take the pork out of the soup. Shred it and set it aside.

Remove the thyme tied to the parsley stems and toss them.

Remove the bouquet garni bag and throw it out.

With an immersion blender or food processor, puree the rest of the soup.

Add in the shredded pork and reheat everything.

Serve it up with croutons (I made some) or not.

It's hearty, filling, warm, and reminiscent of stormy nights at Pea Soup Andersons, without Devo or car trouble of course.

 
   And now the Giveaway. I'd like to share my wonderful discovery of the wonderful Masala Dabba box from the nice people at GitaDini.

It's a great box with twelve stainless steel containers just made for holding whatever you need stashed.

I love this thing and I'd like to offer one to one of you. Even if you don't use it for spices it's great for snacks, candies or serving treats to guests. Plus I love the way it fits right on the counter. Perfect size.

   So if you'd like the Gita Dini spice box,and live in the USA  just follow them on Twitter at @GitaDiniUSA and me at @kathygori, and leave me a comment letting me know. I'll be drawing a winner on January 31st via @random.org.

 
   Coming up next an Indian twist on party food for awards season, and sporting event weekends. Just follow along on Twitter @kathygori

New Eating For A New Year

   When I stop and think about it, it seems as though 2012 was hardly here. One minute I was just plain cooking and writing, the next I was plunged into parental illness, and bobbing back there in the rear view  mirror was the Mayan Calendar End of the World As We Know It. I feel like I have to add that last part since the planet is still whirling and maybe we just don't know enough yet. So there's that.

  I spent most of last month sick with some sort of bug that's still left me with croaky vocals and I've now emerged from a haze of antibiotics, cough lozenges and desserts (can't forget those) into 2013. It seemed only right that I get back to some healthy Indian vegetarian cooking in order to start the New Year off right. Yes, my pants guilted me into it. I wanted to make something simple for lunch that didn't involve sugar or chocolate. I was also eager to try my new toy.
 
   A couple of weeks ago I was contacted by a company named GitaDini.

   GitaDini makes housewares based on traditional Indian kitchenware and gives them a contemporary tweak. They asked if they could send me a couple of their items to try in my home kitchen and I was intrigued. One of the things they sent me was a Yin Yang spice box, or as they're called Masala Dabba. The box fits together in a nice snug pattern that nestles next to wherever you need it.

And once you open it, there's all the spices you need right at your fingertips in cute little stainless steel containers.

   I've always wanted one of these but have never bought one because, well what else do I have an incredibly messy pantry for? God forbid I should ever get organized, 'cause what's more fun than being in the middle of a big cook and shrieking "Where the hell's the damn coriander seed?!!" while spilling a bottle of peppercorns all over the floor and racing the dog to pick them up. Using the spice box however, nice and easy and nobody gets hurt. See?

So, I busted out the YinYang box and set out to make the first healthy dish post Mayan Calendar.

Kerala Style Coconut Eggplant

Here's What You Need:

1 Eggplant
1/2 cup of coconut milk
1 Tbs of grated unsweetened dried or fresh coconut
2 dried red chili peppers
1 green serrano chili seeded and chopped
1 large shallot chopped
One medium onion  peeled and choped
2 tsps ground coriander
1 tsp garam masala
1/4 tsp of garam masala for garnish
1/2 tsp of turmeric
4 thin slices of peeled fresh ginger
3 Tbs vegetable oil (I usually use coconut)
salt to taste
1 Tbs lemon juice
1/2 cup chopped fresh cilantro
1 Tbs chopped fresh mint

Here's What To Do:

Cut an eggplant into 1 inch pieces. Set aside.
In a food processor or blender grind the green chili, red chilies, ginger, onion, shallot and grated coconut into a paste.
Add in the turmeric, coriander and 1 tsp of garam masala.
Heat the vegetable oil in a kadhai or skillet.
When the oil is hot, toss in the onion coconut paste.
Cook for about 4 minutes or so.
Add in the c
oconut milk, salt and the eggplant pieces. Cook over medium high heat for about 5 minutes.

Turn the heat down, put a lid on things and cook for about 25 minutes or so.
Check it every now and then and give things a stir to make sure nothing is sticking or burning.

Add in the lemon juice, cilantro, mint, and cook everything for another couple of minutes.

Put the eggplant in a bowl and sprinkle with 1/4 tsp of garam masala.

Serve it up. The ear flaps hat is because our house gets really cold this time of year and in the interest of energy saving, we like to bundle up rather than turn on the heat if we possibly can. Also I was having a classically bad hair day.

This recipe will serve about 4 people as a side dish.  Probably you can stretch it a bit further if you run it through the woodchipper.

   
   I want to thanks the nice people at GitaDini for sharing their wonderful Yin Yang spice box with me. If you don't want to use it for Indian cooking it makes a great stash box for nuts, candies, or whatever you've got floating loose around your kitchen.

   Coming up next, an easier and lighter version of an Indian sweet, because after you've eaten your vegetables what could be better? Also I give the Rotito from GitaDini a test run. What pray tell is a Rotito? Well, stick around and find out. Follow along on Twitter @kathygori

Gluten Free Chocolate Mandarin Orange Cake

    I'd meant to get to this recipe sooner, but like a lot of stuff at the end of the year, "shit happens" as the old saying goes. I cooked an Indian buffet for Alan's birthday last week and while I'd ordered the traditional Birthday Princess Cake from Scandia Bakery here in Sonoma, I had some gluten free guests coming and did not want them to feel neglected. Believe me, this cake is about as far from being neglected as one can get.

   Even though there are more and more gluten-free products in stores and bakeries, the holiday season can be rough. When everyone else is stuffing their faces with cupcakes, brownies and cookies, sometimes adding a gluten-free dessert to the festivities can be an afterthought.

    "Oh yeah, you're the one who can't eat gluten. Here have some of these quinoa chips and don't let the gluten hit you in the ass on the way out the door!"

   I always ask about food allergies before people come to eat at our house. We entertain a lot and the last thing I want is to have is a guest/family member flopping around on the floor like a flounder while someone frantically searches for the EpiPen.  Some people may think that a just a tiny bit of something (gluten) will never hurt someone if they don't know it's there, and I keep reading horror stories about how some chefs ignore their gluten-free customer's diets because they don't believe in celiac disease. Dude, celiac disease is not the Tooth Fairy or Santy Claus, it's the same as any allergic or religious dietary rule that one might follow. Take it seriously.

   Of course the best possible answer when cooking for the gluten intolerant is to fix something that everyone can enjoy. I don't have any gluten restrictions personally, but quite a few friends do, and since I cook mostly Indian food, there are a lot of alternatives that fit well with that sort of diet. Of course that cake you see up there is no way no how an Indian recipe. That is a good old fashioned, classic flourless chocolate cake that I've added my own twist to. It takes almost no time to make and will send any chocolate lover to nirvana.

Gluten Free Chocolate Mandarin Orange Cake

Here's What You Need:

6 oz of chopped semi sweet gluten-free chocolate
1 stick of unsalted butter
1/2 cup of unsweetened cocoa powder
Zest of 1 orange
3/4 cup of sugar
3 eggs
1/4 tsp of salt

Glaze:
1 and 1/2 Tbs of unsalted butter
1 and 1/2 tsp of milk
1 and 1/2 tsp of honey or agave syrup
2 oz of CocoaPlanet Mandarin Orange chocolate
1/8 tsp of vanilla
7 inch tart or spring form pan
Parchment paper

Here's What To Do:

Preheat the oven to 350 degrees.

Butter the bottom and sides of a fluted metal 7 inch tart pan with a removable bottom. You can also use cooking spray if it's gluten free.

Place a piece of parchment paper on the bottom of the pan.

Grease the paper too.

In a pan or skillet slowly melt the stick of butter with the chopped 6 oz of chocolate.

When the mixture has melted together add in the sugar and salt and stir until all the sugar is dissolved.

Add in the zest of 1 orange.

Take your pot or pan off the stove and whisk in the eggs, one at a time.

Make sure each egg is well blended. The cake batter should be smooth and shiny.

Use a mesh basket sieve and gradually add in the cocoa powder until it's all blended together. You don't want lumps.

Once again, mix everything together well.
Pour the cake batter into the greased tart pan.

Set the pan on a cookie sheet and slide it into the oven.
Bake the cake for about 25 minutes.
It may vary according to how accurate one's oven is. I usually have to bake mine a bit longer.
You can tell it's done when the cake is just barely firm in the center.

Set it on a wire rack to cool for about 15 minutes.
When it's cooled, turn it upside down on a plate and unmold it.

Now for the glaze.

On a low heat, melt together the 2 oz of Mandarin Orange Chocolate with the 1 and 1/2 Tbs of unsalted butter

When they've melted, add in the milk, honey, and vanilla.
Let your glaze cool for a couple of minutes.
Pour it onto the center of your cake.

Spread it across the top and down the sides with a rubber spatula.

   That's it! Serve it up with a bit of unsweetened whipped cream. We're in teeny tiny serving territory here. A skinny little slice is what is called for as it's a very rich cake. I would imagine this cake would work equally well by adding Grand Marnier instead of vanilla. There are likely other combos that I haven't even dreamt of. Serve this cake to your guests. I guarantee no one will feel left out or seconded handed being in the gluten free zone.

  Anne McKibben the founder and creator of CocoaPlanet came over with her husband to try a piece, bringing along a new wine discovery for our house.

La Sirena Moscato Azul. A stunning blue bottle with a lovely gold engraved cork.

Alan informs me it was delicious. We're lucky to live in the home territory of such great products. 

   Coming up next, party time is over and I get a whole lot healthier. Follow along on Twitter @kathygori