Blueberry Coffee Cake Muffins

On Sunday we had some of our friends over for brunch and I took Stephanie's recommendation and made these blueberry coffee cake muffins.  They were easy to make, delicious, and in my opinion tasted best right out of the oven.  I served the muffins with with peach mango mimosa's, a mushroom and spinach quiche,  and fresh berries topped with vanilla yogurt.  

Do you have a favorite brunch recipe you use when entertaining?

 

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Blueberry Coffee Cake Muffins

Oatmeal Maple Scones

Ever since I bought  Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe
I cannot stop making the delicious recipes. (here and here) I am a huge fan of anything with oatmeal so I had to try this quick and easy recipe for oatmeal maple scones.  They turned out sweet, crumbly, and perfectly soft.

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Oatmeal Maple Scones

Girls Day In: Valentines Day Cookies

I love Girls Day Out which usually consists of shopping and afternoons at the spa but on Saturday my sister Rachna, Ariyana, and I decided we needed a Girls Day In.   We hung out all day and baked cookies from scratch (my first time) and spent quality time with each other.  We made these cookies and used this icing.

 the dough all ready to go into the refrigerator

While waiting for the dough to harden in the fridge Rachna and Ariyana passed the time playing peekaboo

A package I ordered arrived while we were making the cookies so we got creative with the tissue paper

more uses for the tissue paper

Ariyana taking her frustrations out with the bubble wrap

the dough is finally ready

I was going to package the cookies in cute bags and have Ariyana take them to school but we had a small Superbowl get together at our place and we ended up eating all of them.

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Girls Day In: Valentines Day Cookies

Dark Spicy Gingerbread With Coffee Glaze

A few weeks ago I made brown sugar popovers , a recipe featured in the most recent issue of Boston magazine.  And this recipe for dark spicy gingerbread with coffee glaze was also featured and I knew I had to try it.  Both of these delicious recipes are from Joanne Chang's new book Spectacular Recipes from Boston's Flour Bakery + Cafe.  The book has been selling so well that it was unavailable for a while, but I finally ordered my copy today and I can't wait to start making more of Joanne's recipes.  Ariyana and I made this spicy gingerbread cake on Saturday and it turned out moist and not overly sweet.  The intense flavors of the cake are attributed to the fresh and ground ginger, cinnamon, cloves, and teaspoon of black pepper.   I enjoyed the cake with a cup of coffee and Ariyana had hers with a glass of milk.  This was a perfect combination on a cold and lazy Saturday afternoon. 

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Dark Spicy Gingerbread With Coffee Glaze

Brown Sugar Popovers

The latest issue of Boston magazine arrived at my doorstep this week and I was so excited to see an article on Joanne Chang of Flour Bakery.  Flour is one of my favorite bakery's in Boston and this delicious recipe for brown sugar popovers featured in the magazine is from Joanna's new book: Spectacular Recipes from Boston's Flour Bakery + Cafe.  The cookbook was recently listed as NPR's top 10 cookbooks of the year and was also featured in a NY times best cookbooks of the year article.  It is temporarily out of stock but should be available later this month and I cannot wait to get my signed copy at the bakery.  I made these popovers yesterday morning and took them over to my friend's place for brunch. The popovers are moist, fluffy, not too sweet, and perfect with a cup of coffee.

popovers right out of the oven

adding melted butter on the tops of the popovers

rolling the popovers in brown sugar

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Brown Sugar Popovers

Weeknight Dinner: Shrimp Tikka Masala

Did you know that Chicken Tikka Masala is the single most popular Indian dish in the world? It is so popular in London my cousins tell me they can go to an English Pub for a beer and Chicken Tikka Masala.

Well last night I made a home made variation of this popular dish with shrimp.  While I try and be mostly vegetarian these days (I call myself a "flexitarian"), occasionally I will make fish and shrimp.  One of my go to recipes is cilantro lime shrimp but this shrimp masala recipe is a new favorite because of the intensity of flavors, the ease of making it, and most importantly my 2 year old highly approves of this dish!  Also the best thing about this recipe is that you can use this masala as the base for any vegetable, chicken, fish, or tofu.   And if you double up this recipe you can freeze the remainder and just take it out when you need it.  Keep in mind there are so many different ways to make a basic masala sauce and every time I do it the recipe changes.  Since it is not like baking where you need exact measurements feel free to experiment and adjust the recipe according to your personal taste.

Ingredients:
2-3 tablespoons extra-virgin olive oil
1 large onion thinly sliced
1 teaspoon freshly grated ginger
1 tablespoon fresh garlic
1-2 teaspoons garam masala 
1 tablespoon tomato paste
1/2 teaspoon tumeric powder
1/2 teaspoon red chili powder
1/2 teaspoon salt
1 teaspoon sugar
1 lb Shrimp (about 20), peeled and deveined
1 cup of canned crushed tomatoes 
1/4 cup greek yogurt
Optional-1 tablespoon freshly chopped cilantro 
Optional-2 curry leaves
Optional-green chili

Directions:
1. Heat oil in a shallow pan and add onions and let onions cook for about 10 minutes. Add ginger, garlic, garam masala, sugar, salt, tumeric, red chili powder, green chili (optional) and tomato paste.  Keep stirring and add some water if the mixture becomes too thick.  After another 5 minutes or so add the crushed tomatoes and cook for another 5 minutes. 
2. Blend the mixture with a hand mixer, blender, or food processor so the consistency of the mixture becomes smooth and even. You don't have to do this step but if you skip it just make sure to use finely diced onions.
3. Put the mixture back in the pan, add the shrimp, and cook until shrimp are gently cooked through. (3-5 min)
4. Remove from heat, add yogurt and the curry leaves (optional).  Finish off by garnishing with fresh cilantro. (optional)

What is your favorite "go to" meal during the week?

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Weeknight Dinner: Shrimp Tikka Masala

La Bete Noire

My good friend Nicole and I recently made this flourless chocolate cake called La Bete Noire (the black beast).   I tried this cake about 5 years ago when Nicole brought it over to our place for a Wine and Cheese Tasting Party and I loved it.   I remember serving the cake at the end of the night with Port and the combination was such a huge hit with my guests.   I am not a huge fan of chocolate cakes but this cake is definitely an exception.  Whenever my husband and I think about that night 5 years ago we always think of Nicole and the amazing cake she made.   So if you feel like taking a break from making apple crisp and apple pie this fall then definitely try making this black beast.

The key to this recipe is using high quality chocolate. We used Callebaut chocolate from Whole Foods.

The foil kind of ruins the picture but it is crucial in this recipe to wrap the foil all the way around the pan so that water does not seep into the pan when the cake is baking.

Here is the finished product right out of the oven.

Here is the cake with the ganache and some whip cream (oh and after I had a couple of bites). The cake is rich and creamy like fudge but it is not too sweet or heavy.

Oh and a very Happy Birthday to my husband today! Chocolate cake is definitely his favorite dessert so I might have make the cake again this weekend.   I think pairing the cake with some fresh raspberries might be a nice combination. 

Do you enjoy baking with your friends and family? What types of desserts do you enjoying making?

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La Bete Noire

Going bananas and going Barneys

Over the weekend I skimmed through my Cooking Light magazine and the cover recipe was peanut butter banana bread. Also featured in the magazine were banana-chocolate walnut bread, bananas foster bread, and basic banana bread.  Reading about these delicious recipes and seeing the gorgeous pictures inspired me to make my mom's banana bread recipe.  And even though I love my mom's recipe, next time I might try the basic banana bread recipe because it looks a wee bit healthier. 

{Mom's banana bread }

Recipe
3 cups flour
1 tsp baking soda
1 tsp cinnamon
3 eggs beaten
1/2 cup applesauce
1 8 oz can of crushed pineapple
2 cups sugar
1 tsp salt
1 cup chopped nuts
1 cup vegetable oil
2 cups mashed ripe bananas
2 tsp vanilla
Directions
1. Preheat oven to 350 degrees, grease and flour 2 (9 x 5 ) loaf pans.
2. In a large bowl combine flour, sugar, baking soda, salt, and cinnamon. Stir in nuts and set aside.
3. In another bowl, combine eggs, oil, applesauce, bananas, pineapple with juice, and vanilla.
4. Add wet ingredients to the dry ingredients stirring just until moistened
5. Spoon batter in pans.
6. Bake for 60 minutes or until done.
7. Remove pans from oven and cool 10 min before removing loaves from pans.
8. Put loaves on wire racks and cool completely.
-Freezes well and is easy to make
-I also substituted chocolate chips for the nuts because Ariyana has a nut allergy

On another note it is Boston Fashion Week  and there are so many fun events taking place. Last week I had the opportunity to participate in Fashion Now and tonight there are a couple of fun events at Barneys and a local boutique called Looc.  Considering I spent much of my weekend attending kids birthday parties and eating too much pizza and cake, this will be a nice change of pace.  If you live in the area definitely check out the schedule of events.

Copley Catwalk – Barneys New York Fashion Show
and Boston Common Cocktail Party
Copley Place - Center Court,
100 Huntington Avenue, Boston MA
RSVP required. rsvp@bostoncommon-magazine.com
Please write 'Barneys New York' in subject line.
Tuesday, September 28
Or call 617.266.3804. Space is limited.

Emily Muller Fall 2010 Presentation
The debut collection of Boston designer Emily Muller, full of stories left to be discovered.
Looc Boutique
12 Union Park Street, Boston MA
8-10pm
RSVP required: emilymuller@newbrahmin.com

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Going bananas and going Barneys

Gazpacho with Avocado Relish

This weekend was so hot  that it was nice to enjoy this refreshing cool summer soup.  I was going to use this recipe from the August issue of Cooking Light but I really didn't want to make the gazpacho with shrimp.  After browsing through some other recipes I found this recipe for Gazpacho with Shrimp and Avocado Relish. I decided to go with this one because the avocado relish looked so good.   So, I used this recipe but modified by leaving out the shrimp and I added some zucchini instead. This is a healthy and delicious weeknight meal and we even had leftovers for lunch yesterday.

Do you have a favorite meal for a hot summer day?

{ingredients for the soup}

{the avocado relish}

{the final product served with some garlic bread}

Ingredients
Soup:
1 pound peeled and deveined large shrimp          ( I used zucchini and omitted the shrimp)
3/4 cup chopped red bell pepper
1/4 cup chopped fresh cilantro
3 tablespoons chopped red onion
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon hot pepper sauce                                             (any hot sauce is ok)
1 pound plum tomatoes, seeded and chopped
1 medium cucumber, peeled and chopped
1 garlic clove ( I used 2)
1 (11.5-ounce) can low-sodium vegetable juice        (you may need to add more than this)
Relish:
1/4 cup finely chopped red bell pepper
2 tablespoons chopped fresh cilantro
1 tablespoon finely chopped red onion
1 teaspoon fresh lemon juice
1 ripe peeled avocado, diced
Preparation
1. To prepare soup, cook shrimp in boiling water 2 minutes or until done. Drain and rinse under cold water; coarsely chop shrimp.
2. Combine 3/4 cup bell pepper and next 9 ingredients (through vegetable juice) in a blender; process until smooth. Stir in shrimp. (I like gazpacho a bit chunky so I didn't blend it very long)
3. To prepare relish, combine 1/4 cup bell pepper and remaining ingredients. Top soup with relish.

From Cooking Light, AUGUST 2009

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Gazpacho with Avocado Relish

Tea Time

A couple of months ago we went to London for vacation and to visit family and one day while shopping I noticed a variety of colorful teapots in the display window at Whittard of Chelsea. This store has the best selection of fine loose tea, teapots, tea cups and mugs.  So my aunt and cousin were so sweet and thoughtful and bought a tea pot set for my daughter. She loves it and she has "tea time"  almost everyday.  I also love the mugs and tea pot they gave me as a gift.  They are so bright and stylish and perfect to use when friends stop over for a cup of tea.

One of my favorite things to do is to drink chai tea in the afternoon and it is such a family tradition to do this when we all get together.  My mom makes the best fresh Masala chai,  my sister in law makes the best Ginger chai, and my aunt and cousin in London make the best English tea. My sister...well she just likes it when we all make tea for her!

Here is the tea I typically make. I guess I will call it spiced tea or masala chai.  

Spiced Tea(serves 2)

Ingredients

2 1/2 cups of water

1 small cinnamon stick (1 inch)

6 cardamom pods (for best flavor open and crush the cardamom. You can use mortar/pestle or even just a spoon to do this)

6 cloves 

1/2 cup milk (adjust depending on your preference)

sugar (optional)

3 teaspoons loose black tea

Directions

Place the water in a pan. Add the cinnamon, cardamom, and cloves and bring to a boil. Next, add the loose black tea and simmer for 5 minutes. If you prefer a stronger and darker tea then simmer a few minutes longer. Add the milk and sugar and bring to a boil.  Turn off heat and using a tea strainer pour tea into tea cups. Serve immediately.

Enjoy!

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Tea Time

Corn and Avocado Dip

My sister was visiting from Washington D.C. last weekend so we decided to try her recipe for this great summer corn and avocado dip. It is super easy and is great as a salsa with tortilla chips.  Next time I might try it over a white fish like halibut or tilapia.
Recipe
4 ears of corn
2 firm and almost ripe avocados
1/2 red onion
1 cup chopped cilantro 
salt
fresh pepper
1 tsp sugar
1 whole fresh lime
1 jalapeno
1tbsp balsamic vinegar
Directions
1. Add corn, cubed pieces of avocado, chopped red onion, and cilantro in a bowl.
2. Stir in the balsamic vinegar, sugar, salt, pepper, jalapeno, and the juice of 1 whole lime.
3. Mix and either chill in the refrigerator or eat immediately.
Enjoy!

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Corn and Avocado Dip

Weeknight Dinner: Cilantro Lime Shrimp

Cilantro lime shrimp is a quick and easy recipe for the grill.  It is healthy and tastes best if you use fresh large deveined and peeled shrimp. We sometimes eat it over a salad or just enjoy it with grilled corn. Also, a nice cold margarita goes well with this dish!

I wanted to post this recipe because so many of my friends have had this at my place and they are always asking for the recipe.  (Ana and Monica to name a couple)

Also, must give credit to my mom.  I recall having to call her at least 2 times when making any one of her recipes or making any type of Indian dish. 

What is your favorite food to grill in the summer?

Recipe for Cilantro Lime Shrimp
15 large jumbo peeled and deveined shrimp (roughly 1 lb)
1  1/2 cups fresh cilantro
2 tsp garlic (for best flavor use fresh garlic and not the minced garlic from a jar)
1 tsp lemon juice
1-2 tsp fresh ginger
2 tbsp olive oil (can add more if needed)
1/2 of a green chili (feel free to adjust based on your preference for spicy food)
Pinch of salt 
fresh ground black pepper
fresh lime 
Directions:
1. Add all the ingredients (except the lime) into a food processor and mix
2 Add the cilantro marinade to the uncooked rinsed shrimp, mix, and then place shrimp and marinade in a large zip lock bag and shake. Marinate in the refrigerator. Best is 2-3 hours but even 30 min-1 hr is ok. 
3. Grill the shrimp for 5-6 minutes or if you don't have a grill just place in a wok with a bit of olive oil and cook over medium to high heat until shrimp are cooked.  (roughly 5 minutes)
4. Squeeze some fresh lime on top and garnish with cilantro. Enjoy!

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Weeknight Dinner: Cilantro Lime Shrimp

Power Smoothie

Several of my friends and family have asked me how I make my smoothie.  So I decided to put the recipe here for those interested.  My typical routine is to have a morning cup of coffee, hit the gym, and then come back and have the smoothie. It give me energy, fills me up until the afternoon, and provides a serious daily dose of fruit. Drinking one of these is a wonderful way to start the day.

Recipe (Two servings)
1/4 cup walnuts
2 Tbsp almonds
1 Tbsp flax seed
1 cup assortment of blueberries, blackberries, raspberries
4-5 strawberries
1 banana
1/4 cup Fage or Chobani vanilla low fat Greek yogurt
1/4 cup skim milk
5-6 cubes of ice

Add all ingredients into the blender, mix, and enjoy!

Additional Notes
-I always use blueberries in my smoothie because they are so good for you and contain the most amount of antioxidants. But all the other fruits and berries vary depending on what I have in the fridge. If we have watermelon, grapes, apples, pears, or mangoes on hand I may throw those into the mix as well.

-Frozen fruit is just as good to use as fresh fruit. In the winter when the berries are out of season we go to  Costco or Trader Joe's and stock up on frozen mango's, blueberries, and strawberries.

-I tried to make accurate measurements for this recipe but keep in mind you don't have to measure anything. Just add ingredients based on your personal preference.

-If you use vanilla yogurt it will make the smoothie taste a bit sweeter than using plain yogurt. I prefer this especially when I am using more an assortment of berries that are not sweet. Also, I always use Greek yogurt because it contains more protein than regular non fat yogurt.

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Power Smoothie