Ode to the Mango (With Recipes)

Ever since I read the novel, "The Mango Season" by Amulya Malladi, my interest in the magnificent Indian mango has piqued. India has a whole season dedicated to this illustrious fruit, which was detailed vividly in Malladi's novel. The novel's protagonist returns home during mango season to break the news to her family that she's in fact marrying an American and not an Indian boy via arranged marriage. Family drama aside, I was enraptured with all of the details about the process of making mango pickle, which is salted and cured raw green mango with spices. It's sold in jars at the Indian grocery stores and my darling husband likes to eat it with his curd (yogurt) rice.

India has a huge variety of mangoes, the divine "King of Fruits." From what I have read, the Alphonso mango is the most highly coveted. I have been checking into our local Indian stores to see if I can get my hands on any of these mangoes. What I have mostly discovered, however, is that I can only find the Mexican or Filipino mango, which are great, but not what I am looking for. The Indian mangoes are sweet, juicy, and an all around flavor fest in your mouth. I prefer to eat mine a little chilled. 

The different varieties of mangoes found in India

I told one of my assistant teachers that I was on the hunt for this fruit and lo and behold, one day she shows up with an entire flat of Indian mangoes! Ashwin and I were both thrilled with our new treats but we had so many of them that we didn't know what to do. We ate a couple of them but they quickly began to ripen, bordering on overripe, so we cut them up and froze them to be used at a later date. 

Fast forward a few weeks and Ashwin forwarded me a recipe for mango cupcakes, which are actually vegan! A cupcake cannot be without frosting so I was on the hunt for a frosting recipe that would have complimentary flavors for it. I stumbled across a website that was exactly what I was looking for. I used their handy chart to come up with ideas for frosting for the mango cupcake.

A genius food pairing chart for mango

Based on the chart, rosemary pairs very nicely with mango, thus the idea for rosemary frosting was born, as Ashwin and I have a small rosemary plant on our balcony. A quick Internet search turned up a recipe for "Rosemary Buttercream Frosting," which sounded simple and delicious. I apologize, but unlike the cupcake recipe, the frosting recipe is not vegan. 

The frosting paired beautifully with the mango cupcake, which was light, fluffy, and not too sweet. The buttery rosemary topping accentuates the slightly spicy cake. I attempted to lightly frost the cupcakes, as I wanted all flavors to be noticed. Nothing is worse than a cupcake or any dessert for that matter that only tastes like its accent topping. 

Here are the recipes for both the mango cupcakes and the rosemary buttercream frosting. Enjoy!

Mango cupcakes - yields approx. 12 fluffy topped cupcakes

All purpose flour- 1 1/2 cups

Baking powder- 2 tbsp

salt- 1/2 tbsp

cardamom powder- 1-2 tbsp (I like more cardamom in mine)

granulated sugar-2/3 cups

mango puree- 1 1/2 cups

canola oil- 1/3 cups

vanilla - 1 tbsp

Pre heat the oven at 350F.

Mix all the dry ingredients, then add the wet ingredients and mix them till there are no lumps.

Pour into cups and bake for 20-- 27 mins until toothpick inserted came out clean.

After that take off from oven and allow it to cool for 10 mins and enjoy the cupcakes.

Rosemary Buttercream Frosting - Yields approximately 2 cups of frosting, depending on how much butter/ powdered sugar you add to the recipe.

2-4 sticks of butter

1/2-1 cup of powdered sugar

2-3 tbsp of vanilla

3-4 sprigs of rosemary

Melt down two sticks of butter in saucepan and add the rosemary sprigs. Let these boil for a good 5-10 minutes. Remove from heat, cover, and leave over night to infuse.

Re-melt butter and strain the rosemary sprigs out. Place in refrigerator until the butter thickens up a bit. I left mine in for about 30 minutes. You don't want it solid but a little congealed. Add in 1-2 sticks of butter to the infused butter, along with the powdered sugar and vanilla. Whip until smooth. I would recommend placing it in the refrigerator to firm up a bit before attempting to frost your cupcakes (or any other treat you use the frosting on). 

An Empty Table - Missing My Grandparents

Forgive my lapse in writing, as the last few months have been difficult. My grandmother Margaret, who I was very close to, passed away on February 2, after succumbing to an illness that had wore her down for the last 9 years. She died a couple of weeks before my 29th birthday, which was the same weekend of her memorial service. This birthday was horrible for various reasons - I think the main one being that I missed her something terrible. My grandfather passed away unexpectedly the previous August and I was still dealing with that when she passed.

My grandmother and I 

I’m still missing her a lot, especially since I am beginning to feel like I didn't really know her. Sure, I know a lot about her, but my grandmother was very private, and I don’t really know how she thought or felt about a lot of things. I am trying to remember all of the conversations that we had and the important things that we talked about but I am struggling to remember. I do remember, however, that she always had something insightful and wise to say, no matter what the topic of conversation was.

I remember that she was always writing in those spiral bound notebooks. There were dozens of these notebooks, neatly stacked on her end of the dining table and in her office. I know she kept journals but I've never read them. I am hoping that my mom decides to let me read them, as I’d love to know the innermost workings of her mind.

She was an elegant writer, who always sent beautiful greeting cards penned in her graceful handwriting. I had received dozens of greeting cards from her over the years - for birthdays, graduations, Jewish holidays, and most recently, my engagement and wedding. I wish I could say that I saved every one of them but I didn't. It too is something that I wish I could change.

When I think about her, two images come to my mind the most. One is of her at her seat at the end of the dining table, where she would do everything from write, read the newspaper, pay bills, or just gaze out the window. It was the first place she sat in the morning with her cup of coffee. My grandfather, of course, would join her on his end of the dining table, coffee in hand. They did many things in tandem like this.

My grandparents with Brendan before a high school dance

The other image that comes to mind of my grandmother is of her in the kitchen. When she wasn't seated at the dining table with my grandfather, she was in the kitchen, creating something fabulous. Even if she was creating something simple, it would still be fantastic. I lived with my grandparents on and off for a years - the first time when I was 16 years and finishing up high school. The next round was when I was in my senior year of college and had just returned from living in New York. Many of my memories of living with them revolved around the kitchen table, where we shared dinner 99% of the time that I lived there. These were some of many favorite moments, especially in the second stay, when I was an adult and could have interesting conversations them about what I was learning in my classes, recent events, or old stories.

I wish I would have taken the time to learn cooking and recipes from my grandmother. At the time, I didn't have much of an interest in cooking or baking, but I do wish I would have just stopped for a few moments to learn something from her. I do remember calling her from New York to get her famous spaghetti sauce recipe, which is hands down some of the best sauce I've ever eaten. Perhaps one of my aunts or mother remembers the recipe. Some of my favorite things that my grandmother prepared were spaghetti, macaroni and cheese, icebox cake, meatloaf, and the various holiday cookies and treats that she always prepared. She also made a great homemade pizza that I always looked forward to. Whatever she cooked, it was simple but delicious, probably because it was made with love and grace. One of my biggest regrets is that I didn't learn more from her while she was still here and healthy.

My grandmother and I in September 2001, when she was still healthy

What I did learn from her, however, was quite a lot and will stay with me for the rest of my life. I know I have acquired my love of the written word - both reading and writing - from her (and my grandfather). I believe I also inherited my grandmother’s elegant penmanship, which I love to use on the various greeting cards that I now send out. I learned the importance of sitting at the dining or kitchen table at the end of the day and just catching up with each other. She taught me the importance of recipes and cookbooks, but of also just “winging it” when it comes to creating something new. We both share a love of Julia Child. One of my most treasured possessions is the set of “Mastering the Art of French Cooking” that Grandma gave me for Christmas/Hanukkah one year.

Just a few of the many books by and about Julia Child

I miss my grandmother (and grandfather) so very much. The dynamic in my family has definitely shifted, as I feel we no longer have a “home base” for all our family get-togethers, holiday parties, and last minute reunions. Sure, my grandparents’ house still stands, but without them there to fill it with the energy and love that they did, it’s not the same. This coming holiday season will be quite an adjustment, as it will be the first one without any of my grandparents. My life feels different without them, like I am missing something. And the world is missing two of the most wonderful people that anyone could have ever known.

With Gratitude and a Happy Tummy

It has been over a month since my last post (forgive me) and Thanksgiving has come and gone. Although the holiday of gratitude and thankfulness is behind us, I would still like to my express my appreciation for a few things in my gastronomical world.

First and foremost, I am most grateful for the fact that my husband and I can fill our kitchen with any type of food that we desire. We are not food insecure as many of our fellow Americans are. Food insecurity and hunger is a huge problem, especially as the price of healthy food rises and wages remain stagnant. Recently, my husband and I donated a monetary contribution to our local food bank because we would like the support to remain in our community. I encourage you to give anything - donated food items, money, or your time if you can't afford either.

Next, I am very thankful for the ability to afford wholesome, healthy food including organic fruits and vegetables. We are so fortunate to be living in an area where there is an abundance of farmer's markets, farm stands, and ethnic markets (our local Indian grocery store sells produce for a fraction of the cost of the regular grocery store). Cooking and eating healthy does not have to cost a fortune and it can be fun too! I have a pot of Portuguese potato and kale soup (Caldo Verde) on the stove right now and the cost was minimal and it is very healthy. It's even vegan (we left out the sausage).

Lastly, I am grateful for having access to so much great wine, beyond Napa Valley. Don't get me wrong - Napa is fantastic and is one of my favorite places. But California has so many wonderful little wine countries to explore - Lodi, Mendocino, Anderson Valley, Jackson/Plymouth, etc to name a few. I recently became a member of a winery in Anderson Valley. The experience and the wine at Navarro Vineyards won me over and if you are ever on a drive up to Mendocino, I urge you to stop in for a tasting. They even make their own cheese!

Watch for this sign on Highway 128

To conclude, I am grateful for so much more but these are my top three when it comes to my love of food and wine. What are you grateful for in regard to epicurean delights? Please feel free to leave comments - I would love the feedback.

Until next time...cheers and happy eating!

Restaurant Review: Double Barrel Wine Bar

On Sunday my friend, Amanda, and I had the pleasure of having an exquisite lunch experience at Double Barrel Wine Bar in Livermore. Not only was the conversation and company stimulating, but the drinks and plates were definitely worth raving about. Since I live in the South Bay Area and Amanda is in Stockton, Livermore ends up being our meeting place because it is right in the middle. I found Double Barrel Wine Bar simply by using Yelp.

I made a reservation the Wednesday before, which was simple to do using their online service. I received a quick response back, saying that my seating request was reserved for Sunday at 1pm. At the time of the reservation, it would have been most helpful if the restaurant staff would have warned us about limited parking on Sundays because of the farmer's market that was being held right in front of their location. I had to drive around for quite some time looking for a parking space and ended up parking in garage on the other end of the downtown area. When I left the house I was wearing heels but after parking ridiculously far from the restaurant, I opted for the flip-flops that I had packed just in case (and am I glad I did). I had made a reservation outside but when I arrived there, Amanda was waiting for me at our saved table, which unfortunately was located near a screaming banshee child. The waitress was very accommodating and relocated us inside, which was much cooler and calmer.

The tapas menu was one page, while the wine menu was a nice booklet size collection of the many tasty glasses and bottles they had available. We started our meal with the delectable Artisan Cheese Board, which features three types of cheese from the local Cowgirl Creamery, as well as mixed nuts, flat bread, and port-infused grapes. The cheese was heavenly and we enjoyed every last bite of it. Along with our cheese board, we enjoyed some bubbles, me a sparkling rose from France and Amanda, a prosecco from Italy. Both were light and refreshing.

Artisan Cheese Board and Sparkling Wine

So many tasty options!

After about an hour or so, we decided to order some tapas, or small plates. Amanda ordered the Runny Egg Sandwich and I decided on the Tomato-Mozzarella Empanadas, which were a new item not yet on the menu. Our food arrived fairly quickly and the plates were simple, but beautiful. Everything tasted fantastic and were a perfect accompaniment to our glasses of bubbly.

Runny Egg Sandwich

Tomato-Mozzarella Empanadas

After our lunches, we explored the dessert menu and toyed with the idea of just sharing one dessert; however, there were so many heavenly choices that we opted to order two desserts. Amanda ordered the Meyer Lemon Tiramisu and I decided on the Campfire, which was an amalgamation of chocolate mousse, molden smoked salt, toasted marshmallow, and milk chocolate crumble. It even arrived on a wooden plate, which transported me back to my childhood, sitting in front of the campfire, making s'mores. I also tried their sparkling wine flight, which was a trio of tasty, international bubbles. My favorite, of course, was the $21.50 glass of NV Henriot Brut Souverain from Champagne, France. It was everything a good champagne should be, yeasty and crisp, almost like baked bread. It went beautifully with my chocolately dessert.

Campfire with the fabulous champagne

Meyer Lemon Tiramisu

Despite the hectic parking situation and my flip-flop breaking on my walk back to the parking garage (forcing me to walk back with one barefoot), my experience at Double Barrel was great. If you're looking for a good place for tasty small plates and a great wine selection, check them out. If you come on a Sunday afternoon, be sure you give yourself extra time (and patience) to find parking.

Cheers and happy eating!

Recipe Review: Eggplant and Almond Enchiladas

A little over a week ago I was able to catch a broadcast on our local public radio station, KQED, that was featuring Mollie Katzen, a well-known Jewish chef and writer of all things vegetarian. To be honest, prior to the radio program, I had never heard of Katzen. After hearing her tantalizing talk of whipping vegetables into palatable pleasures, I did some research of my own on her website and discovered some alluring recipes. The one that spoke to me the most was "Eggplant and Almond Enchiladas," and I tried my hand at it this weekend.

I prepared the enchiladas over the course of the weekend, making the Mexican red sauce on Saturday morning and refrigerating until Sunday evening for dinner. The red sauce portion of the recipe was easy to follow and its robust, zesty smell filled the whole house. Next time I make it, however, I will be modifying the level of spice, as it was just a little too powerful for me. Ashwin, of course, loved the spice level.

The enchiladas themselves were easy to prepare with the simple steps provided in Katzen's recipe. I rolled the enchiladas, which were bursting with the succulent filling. They were then heavily doused with the piquant red sauce, sprinkled with Jack cheese, and then baked in the oven for 30 minutes. We decided to serve them with Ashwin's lime and cilantro rice.

The enchiladas blanketed in the homemade red sauce served with lime and cilantro rice

The enchiladas were scrumptious, velvety, and completely satisfying. They exceeded my expectations, as the spices and various textures danced on my tongue. My only regret is not garnishing them with a bit of cilantro on top to add some color to the muddled red of the sauce. Ashwin took a small dish of the enchiladas to work for lunch and returned home with an empty vessel, every last morsel (probably) licked clean.

Prior to having made this recipe, I pre-ordered Katzen's latest cookbook, the Heart of the Plate: Vegetarian Recipes for a New Generation. After this gastronomical feat, I am looking forward to diving head (or mouth) first into enticing recipes such as Cumin-Scented Black Bean Burgers, Spiced Carrots in Thick Cranberry-Orange Vinaigrette, and Caramelized Onion and Lemon Marmalade. 

Now go wipe your mouth and get cooking, if you haven't already. Happy eating!

Always the Patron, Never the Chef...until Now

My passion for the finer things has often lead me to new and enticing restaurants, featuring great menus and even greater wine lists. Before my husband and I were married, we spent many dates at a highly-rated restaurant, wine bar, brunch locale, etc., eager to try out their fare. Lately, however, we have been practicing our culinary skills in our own little kitchen here in Mountain View. When I first started cooking for us, it would take me forever to even just do the prep work and often resulted in a minor cut or scrap to the hand. I was also concerned about needing to cook vegetarian, as Ashwin is mostly a veg eater. Sure, I could get by with baking a couple of chicken breasts in the oven and throwing a green salad together. I had also managed to bake a few items but nothing astounding.

I've managed to create some tasty dishes lately (husband-approved) and am getting more comfortable in the kitchen. I love the feeling of creating something myself from scratch in my own kitchen, albeit small. The smells, the tastes, and just the energy of the kitchen is sublime. We often have a great Pandora station going while we cook - usually Michael Buble or Madeline Peyroux - and open a great bottle of wine, which makes any occasion even better.

Last week's menu consisted of lots of yummies, the main ones being tofu parmigiana and kale and black bean tacos. Both of these recipes were found on allrecipes.com, which is a wonderful resource for all things food and cooking.

Kale and Black Bean Tacos

Tofu Parmigiana with green salad and my own balsamic vinaigrette

This week's menu features delights such as eggplant and almond enchiladas, Olan (Indian Pumpkin Curry) and a Persian stew made from spinach, sweet potatoes, and peaches. Yum!