Treasure Chests

Come over to my new website and check out the Treasure Chests & Boxes I create.

I recently launched my company Svasara, Inc. Svasara means your essence...
The Treasure Chests & Boxes are

created with the belief that everyone should have a beautiful, unique and special place to keep the things they treasure...something visible and alive, becoming part of your story. Each is always unique & handmade with an element reminding us that we are all connected and part of something bigger.

Svasara Offerings

1. Embellish: existing & traditional chests, trunks & boxes
2. Couture Design: from the ground up Svasara one of kind designed treasure chests in wood or metal in abstract forms and shapes. (more detailed info & images from Elephant Collection coming soon)
3. Completely Custom: you bring me your chest and/or materials and we can work to create a personalized treasure chest


Check out & join the Svasara facebook group & the Svasara facebook page!

Recipes, Updates & Downloads

There has been a long absence...I apologize for the silence on my end. It does not mean that there has not been any lack of cooking concoctions on my end...more the opposite. I have some fun and tasty recipes to post

Coming (very) soon!!!

One Big Table by Molly O'Neill

I am excited to be one of the amateur cooks that will be included in One Big Table (available in 2009). My sweet potato samosa recipe will be included in the book as well as a little about me...

Ramin Ganeshram, a food writer in the New York area working with Molly O'Neill, formerly of the New York Times, on a book called "One Big Table," authored by O'Neill. Ramin is managing editor of the project.

"One Big Table" is highly anticipated and will tell the story of our nation's history, future, and culture through its time at table and in the kitchen. The book is a celebration of the "glorious amateur" and she has spent the decade traveling the country collecting recipes from every byway and corner.

They were looking to interview people about their most beloved recipes and the interview would be distilled to a 100-word head note to go with the recipe.

More on Molly O'Neill: O'Neill spent 10 years at the New York Times, has four James Beard Awards, numerous cookbooks including the famous New York Cookbook and American Food Writing, a James Beard nominee this year. She was also the host of PBS Great Food and is a professionally trained chef. More on Ramin Ganeshram: Ganeshram is an award winning journalist of IndoCaribbean-Iranian descent. She wrote for the New York Times for 8 years, New York Newsday for 8 years, and many other magazines and papers as a freelancer. I have 7 SPJ awards and am also a professionally trained chef and cookbook author and Columbia J-School grad.

Dinner Party: Champagne Pork, Crispy Noodles with Teriyaki Ragout

We had dinner party this past weekend for 11 people...required a bigger table so I made new tableware as you can see in the below images:The menu for ths dinner party was:
Mixed Greens & Berry Salad (mixed, greens, sliced apples, walnuts, dried cherries, cranberries and goji berries)Followed by a mild, fragrant Fennel/Basil soup and then the main dish Champagne Pork Chops with crispy udon Noodle Pancakes topped with a Teriyaki Red Pepper Mushroom Ragout shown plated here below:

(recipe links to follow...just a little behind in posts)

PB&J with love

Nothing fancy but wanted to make the kids lunch a little special and fun...so out came the heart shaped cookie cutter...

Gourmet for all ages!

I made this meal last night and aside from being happy that all the flavors worked well together I was really thrilled that the adults as well the children enjoyed it (and I was able to make it in a little over 1/2 hour)...a little gourmet for every age!

Ingredients:
Fish:
4 fillets of orange roughy
chicken stock (enough to almost cover the fillets in a baking pan)
2 tbsp apple butter
1/4 cup of soy sauce

Noodle pancake:
soba noodle (you can use gluten free noodles) - I used about 1/3 of a package (1/3 of 15 oz)
dried basil
dried oregano
safflower oil

Topping for Noodle Pancake:
1 can if chickpeas
1/2 cup of salsa (I used mango tomato salsa)
1 tsp of chole masala mix
2 heaping tbsp (more/less depending on spiciness tolerance) mixed pickle relish

4 cups of frozen green beans

Recipes:
Fish:
Preheat oven to 400 degrees. While the oven is preheating, stir together all the ingredients except the fish in a baking pan. Add the fish to marinate until ready to place in the oven to bake. Cover with tin foil and place in the oven for about 20-30 minutes (until fish is opaque and flaky).

Noodle Pancakes:
You can use any type of noodle for this dish. I used soba noodles made from buckwheat and wheat flour. Cook the noodles per package instructions and drain. Cool for a few minutes. In a large pan heat a tbsp of safflower oil over medium heat. Add noodles, while the one side is browning, top the other side of the noodle pancake with dried basil and oregano. When the bottom side of the pancake is browned, place it in a plate (I used another plate to flip it over) and add another tbsp of oil to the pan. Add the pancake to brown the other side. When done remove, cool for a few minutes and cut into four pieces with a pizza cutter.Topping for Noodle Pancake: Chickpea Salsa Ragout
Heat a pan over medium low heat and add all the ingredients and mix well - simmer over low hear, covered until the remaining food is ready to serve.


Saute green beans with sea salt to taste in a pan with a tsp of safflower oil over medium low heat.

Taste:
The mild sweetness and softness of the fish with herby crunch of the noodle pancake topped with a spicy and tangy hearty chickpea mixture. served with the crisp clean crunch of lightly sauteed green beans.

Serves: 4 meals.

Pasta with tomatoes (heirloom) & soynuts

I like to have different textures and flavors in each bite so below is an example of quick meal I make for lunch sometimes to put together the different bursts in each bite.

Ingredients:
About 1 cup Fusilli Brown Rice Pasta (I used Tinkyada Brand)
1/4 soynuts
Selection of heirloom tomatoes, chopped (I used I large one and a 3-4 small ones)
1 tbsp of canola oil
cilantro, chopped (I usually blend mine ahead of time and freeze into ice cubes - 2 cubes here or about 1/2 cup chopped finely)

Recipe:
I cook past a according to directions on the package. In a skillet, heat the oil over low heat and add the tomatoes. Cook to coat with oil but not to wither completely through - a few minutes only. Add the cilantro and the pasta when cooked through. Mix well and leave over low flame for about a minute. Add the soynuts, toss well and eat!

Taste:
There is a great earthy flavor with some crunch - it is hearty and light at the same time. And depending on which tomatoes you use there is a tang or sweetness with each different bite.

Autumn Turkey Pizza

Ingredients:
1 lb of ground turkey
1 tbsp of safflower oil
3-4 tbsp mango pickle relish (I used Deep Foods shredded mango pickle [i.e. chundo])
1 1/2 tbsp American Spoon apricot butter
1/4 cup pinenuts
8 oz can water chestnuts
1 tbsp dried basil
1 tbsp of crushed fennel seeds
3 crushed garlic
dash of paprika
dash of cinnamon
1 1/2 cups of chopped broccoli
2 frozen cheese pizzas (I used Trader Joe's brand)

Recipe:
Preheat oven to the temperature per the package instructions on the frozen pizza. In a large saucepan heat oil over medium heat. For the topping, add turkey and cook over medium-low heat. As the turkey is cooking add the remaining ingredients except the pizzas. Cook until turkey is cooked through. I like to keep over the heat until some of it is browned.
Split the mixture over the two pizzas and place in the oven and cook for the time indicated on pizza packaging. Ready to serve...


Taste:
hearty with a lot of textures...sweet, tangy and with a bit of spice.

Apron

I love the idea of aprons and for someone who cooks so often I never wear one...I think it is partly because I have not come across something that I really like & that I associate it with something more frumpy...and I want to be anything but frumpy. So, as I have been designing clothing items and other textiles I thought about making an apron - a really pretty one that is exciting to put on and fun to wear. A friend recently remembered me mentioning that and gave me two blank ones - a white one and a black one. I designed the white one and have pictures below and it is for sale at my etsy shop.

This one is white (cotton & polyester) that I have dyed with tea (unevenly) to give a textured & layered look. The pattern on the apron I hand designed pigment ink in black and gray on the front and purple in the back. It can be worn either way (reversible).

There is a pattern on both front & back so the design can show through each side adding another dimensional layer to the piece.







I am hoping that people will find that wearing something they find beautiful be inspiring and lead to some fun cooking moments. Here are some more images:

Spicy Sweet (and crunchy!) Bell Peppers

Ingredients:
1-2 cups bell peppers (tri-colored), sliced (I used frozen)
1/4 cup sundried tomatoes, sliced
1 container water chestnuts (about 1/2 to 3/4 cup)
1/4 to 1/2 cup walnuts
1/4 tsp cinnamon
1/4 cup jaggery bits or 1 tbs of honey
1 tbsp peanut sauce
1 tsp ground fennel seeds
sea salt to taste
1/4 tsp paprika
1/2 to 1 tsp methi spice mix or red chili powder or red pepper flakes
1-2 tbsp safflower oil

Recipe:
Heat oil large saucepan over medium-low heat. Add all ingredients except walnuts and combine well. Cover and cook over low heat until bell peppers are tender. Add walnuts and cook over low heat uncovered for a few minutes. Ready to serve.


Serves:
About 2-4 people depending on what other food it is served with or if it is on its own. I had served it the first night with baked chicken breasts and over roasted potatoes. The next night I served it with chicken dumplings.

Taste:
There is a spiciness to it as well as underlying sweetness and tang (from the combination of the sundried tomato & honey/jaggery) with hints of cinnamon. In each bite there is also two types of crunchiness - a crisp one from the water chestnuts and a heartier one from the walnuts.

Hot Pressed Sandwiches

There is something about sandwiches that appeals to almost everyone and especially the hot pressed ones. I remember ever since I was little that whatever the filling in the sandwich, it tasted better if if was from a sandwich maker. So, on one of my many moves when I lived in Manhattan I somehow rescued a sandwich maker from the unwanted pile - the Salton Snack 'n' Sandwich Maker. I don't think they make the one I have but here is a link to an updated streamlined version.

So I tend to make a lot different types of sandwiches - making it up and experimenting as I go along. This weekend I made one with ham, eggs, spinach and some mixed pickle relish from Deep Foods (I find that the Indian relishes are a great addition for flavor in marinades and sauces-more on that in another post to come but for now here is link to dish I made with a sweeter of a relish). I cooked up all the ingredients on the stove top first and then placed it on whole grain organic bread (you can use any bread - gluten free, white, etc.) in the sandwich maker:
Then I topped with another slice of bread and this is how the two sandwiches come out only a few minutes later:
I slice them down the middle and they are ready to serve (some other great things about these types of sandwiches is that the fillings stay hot for a longer period and do not fall out the sides & they travel well - just wrap in tin foil or put in a plastic sandwich bag):

Tangy Fall Chicken with Spinach Brown Rice

Tangy Fall Chicken with Spinach Brown Rice

Ingredients: Tangy Fall Chicken
1/4 cup of bourbon (Woodford Reserve)
1-2 tsp garam masala (can be purchased at amazon.com)
1 cup of chicken stock
3 tbsp American Spoon Cherry Mustard
3 tbsp of soy sauce
1 cinnamon stick
1 lb chicken tenders
1 apple, peeled and diced

Spinach Brown Rice:
cooked brown rice (mine turned out to be about 10 oz)
1/2 lb spinach (1 bag)
2 garlic cloves, crushed
1 tbsp of safflower oil
pine nuts
1 cup chicken stock

Recipe:

Tangy Fall Chicken

Over medium heat in a large skillet add bourbon, chicken stock, cherry mustard, soy sauce, garam masala and cinnamon stick. Cover and cook until the sauce reaches a light boil. Add chicken tenders and cover an cook over medium low heat. After about 5 minutes add apple and mix ingredients, cover and cook over low heat until chicken in is cooked through. Simmer covered until the sauce reduces down about a few more minutes.

Spinach Brown Rice

Heat oil in a skillet over medium low heat with the garlic and pine nuts. Add spinach after about 1 minute and cover over low heat to wilt. Once wilted add brown rice and mi. (I used pre-cooked from Trader Joe's so I also added a cup of chicken stock to flavor and make it more moist - I cooked it over low heat until the liquid was almost gone).

Serves:
Serves about 2 people
Taste:
The rice is mild and compliments the strong flavors of the chicken dish. The chicken has a sweetness and a tang with mild underlying spiciness - it is light with flavors that remind of the the coming autumn season.

Sweet (& Spicy) Pasta with Chicken

Pasta with Sweet (& Spicy) Chicken

closeup

Ingredients:
10 oz. pasta (any type, can substitute brown rice)
sea salt to taste
2 tangerine or clementine slices
1 cup (more/less to level desired sauciness) of chicken stock
1/3 cup of soy sauce
1 lb chicken tenders
1 tbsp safflower oil
1/2 cup of shredded mango pickle "chundo" (I used Deep Foods brand)
1/2 cup sliced sundried tomatoes
16 oz. of frozen broccoli florets

Recipe:
Boil water for pasta. Once the water is boiling add pasta and sea salt, cover and let pasta cook for time on package. In a saute pan, heat oil over medium low heat and add tangerine/clementine slices. After about one minute add chicken stock, soy sauce, chicken, chundo, sundried tomatoes. Cover and let cook over low-medium heat. When the chicken is cooked through break up the chicken into pieces with spatula. Add the broccoli florets and cover over low heat. Mix together and remove from heat once the broccoli is cooked to desired consistency (about 5 minutes).

Taste:
Sweeter side with slight tang & spice - caribbean type flavors.

Serve:
Place pasta on plate and serve the chicken mixture over the dish being generous.

Senegalese & Ethiopian Food

From the NYTimes today - really great information and resources:

On Senegalese food: "In Dense Stews From Senegal, Intriguing Secrets" http://www.nytimes.com/2007/08/01/dining/01sene.html?_r=1&ref=dining&oref=slogin

On Ethiopian Bread: "To Ethiopians in America, Bread Is a Taste of Home"
http://www.nytimes.com/2007/08/01/dining/01inje.html

My Mom's (Concoctions) Recipes

Some people have the magic touch and my mother does when it comes to a lot of things particularly cooking...I am sure many people feel this way about their own mother's cooking but she really is one of the best cooks I know. Everything is tasty and she can make food on short notice, without measuring. She continues to be inventive and has been an inspiration to me so I am going to start posting her recipes on my blog. I think it will be a great way to compare my take on her dishes and also be a place to keep a record of some of her goods. Not exactly sure how it will all evolve but I am really excited to share this with her and you...all recipes from her will be labeled 'Mom'