"An ode to a foodie"
You are the "mirepoix" of anybody's soul,
a thousand times worth more than gold, let truth be told,
to live, love and share good food,
and never miss a minute of this magical interlude!
Sunday, July 6, 2008
Brown butter Naan Khatai (Indian shortbread) good enough to celebrate Independence Day!
The United States is truly a jamboree of dynamic cultures and it is this very diverse cuisine that should bring people closer together no matter what the ethnicity. So let us all abolish "xenofoodophobia" from our gastronomic vocabulary and let food unite all those unnecessary divisions! Here, now, is my contribution to celebrate red, white and blue with a multi-cultural flair. Happy birthday America!
Brown butter Naan Khatai Please use organic ingredients if possible!
3/4 c unsalted European butter ( 11/2 sticks). Melt in saucepan and brown, then skim off the solids that form on the top and use only the clarified portion. It takes about 20mins to brown on low heat. Do not burn! Cool and then place in refrigerator for 10 mins.
1/2 c superfine sugar. 1/4 t bicarbonate of soda ( baking soda) 1/4 t nutmeg 1 level t ground cardamom 2 c sifted King Arthur's all purpose flour.
Method: Let the clarified brown butter come completely to room temp. and then beat together with the cardamom, nutmeg, bicarb and sugar until creamy( 7 mins) . Add the flour gradually to make soft dough. Shape into rounds ( teaspoonfuls) and flatten tops ever so slightly. Place on silpat on cookie tray and bake in a preheated 330 degree oven for 30 mins. It is imperative to cool cookies considerably before removing from the sheet. It is extremely crumbly and delicate.
These cookies will not brown too much because the milk solids were removed from butter that causes the browning. They are absolutely intense and buttery and simply just melts in your mouth! A cup of tea would be a perfect accompaniment
I normally remove the cookies the next day from the cookie sheet and decorate this traditional cookie with pistachios, but the red and blue food color dots is in keeping with July 4Th celebrations. Makes about 15.
I live, love and share good food in a very jovial and unpretentious manner. I believe that very seldom should overindulgence supersede constraint.
So let us savor our food!
Please join me on this culinary journey as I cook my way through an array of gastronomic delights!
Almost every story begins with “My Grandmother”. Well, so does mine!
She was an outstanding confectioner and demanded nothing but perfection. My mother on the other hand was a runway fashion designer and dressmaker and nothing short of a fabulous baker and gourmet cook as well.
My family is of Malaysian descent and grew up in South Africa where almost everything was natural and organic. My Grandmother and Mother exposed us to this type of lifestyle at a very early age and for this I shall remain eternally grateful.
Their mantra was that hospitality would get you everywhere, so now I am trying to follow in their footsteps.
I too roast the coconut and grind the spices and use only the freshest butter and cream because ultimately this love for food is what generates everlasting friendships.
This blog is in memory of my Mother and Grandmother and all the great ladies before them!