I've Been Slacking

I'm embarrassed to see (and honestly can't believe) I haven't written since LAST NOVEMBER.  Shameful!  This is supposed to be my fun hobby.  Guess I haven't been having any fun.  Ha ha, thankfully that's not true!  I suppose my extra-curricular fun times have been distracting me from the blog....?  Maybe?  Anyway, whatever the reason, I'm happy to be back posting something... especially something so perfect for the hot weather this summer.

Icebox Cake!  The name alone cools me down.  Have you ever had one?  I hadn't grown up with these but am excited to discover them now.  (What I've been reading about icebox cakes makes them sound retro-30s style, so perhaps a grandmother would have made this sort of dessert...?)  I remember seeing a recipe for this delicacy last summer and never getting around to making one.  Since strawberries were on sale last week at Whole Wallet, I bought a quart of them, specifically for my first go at icebox cake.

My first attempt

So, if you're not familiar, an icebox cake is a cake you make in your fridge.  It works like this: whip up some whipped cream with your electric mixer, spread it between layers of crispy graham crackers and sliced up strawberries, then let it magically turn into cake-y goodness in the fridge after a few hours.  The graham crackers will soak up some of the moisture from the whipped cream and berries, and turn cake-like - all soft and spongy (not soggy!)

You can use any sort of stone fruit or berry, add flavoring to the whipped cream, chocolate sauce on top, or my favorite - lemon curd - between the layers of graham as well, for some added zing.  I used this awesome recipe as a starting point.  The graham crackers I used were "all natural" from the same place I bought the strawberries.  They were thicker, smaller & more substantial than the typical, Honey Grahams you get at Stop & Shop.  I did add some lemon zest to the whipped cream - and some lemon curd on two layers of the graham crackers.  OMG - yum!

Attempt #2

I made two versions because of all the berries I bought - and the back-up container of whipping cream.  The first version had more compact layers due to the whipped cream not whipping properly.  I only used strawberries in this one.  The second version had both strawberries and blueberries, as well as very fluffy whipped cream. Unfortunately I spread the whipped cream on too thickly.  I'm going to take another stab at it next week and see if I can perfect it.  Fluffy whipped cream, but less of it with more berries - and lemon curd.  My mouth is watering just thinking about it!

Thankfully the lemon-scented whipped cream of cake #1 didn't taste like scrambled eggs.

Layers of graham-y, creamy, lemony, strawberry goodness.

The fluffy, creamy layers of cake #2.  Note the blueberries.

The cake I make next week will certainly incorporate these berry and citrus flavors again, but I can't help but wonder about other flavor combinations.  Raspberries with chocolate grahams?  Peaches with blueberry jam on the graham crackers?  Or peaches with ginger-scented whipped cream?  I bet mangoes could even work in some way...?   If only whipped cream & graham crackers had no calories or fat... hmmm...

Yes, it's almost gone at the time of this posting.

Regardless, I hope you're now thoroughly inspired to try your own version of an icebox cake.  Let me know what sort of flavor combinations you try!

Long over-due: Herbed Spaghetti Squash Recipe

I'm embarrassed to say I made this recipe - specifically to share on the blog - last fall.  That's the best time of year for squash.  Acorn, butternut, pumpkin.  All kinds are readily available at farmer's markets and the chill in the air always makes me want to warm up in the kitchen and bake something in the oven.  Can you tell I'm trying to get you in the mood for this recipe?  I honestly can't imagine turning on my oven for extended period of time when it's forecast to be in the 90s this week. Although being familiar with New England weather, it could be in the 50s next week!

Here's the perfect recipe for a cold summer day, if we get one.  Finding the squash could be tricky, so you could always save this as something to look forward to later in the fall.

When I have a new ingredient I'm cooking with for the first time, in this case spaghetti squash, I usually perform a Google recipe search for it.  This was result #3: Emeril's Herbed Spaghetti Squash.  It looked so easy!  BAM - I was down for it. 

medium-sized spaghetti squash seasoned with salt and pepper, cut in half and roasted for an hour; scrape out the inside flesh with a fork.

scraping out the flesh with a fork

still scraping

spooning out the scraped flesh (sounds yummy, huh?)

empty squashes!

scraped flesh in a bowl (delish!)

fresh basil and a hunk of butter, ready to be added to a large frying pan

add the squash to the melted butter and chopped fresh basil (or other fresh herb of your choice) and saute

once everything is adequately combined over medium heat, serve (and eat!) immediately

BAM! A delicious bowl of spaghetti squash!  Feel free to top with fresh, grated Parmesan or Romano cheese - I did.

Smell-o-Rama

When I had expressed interest in learning more about Indian cooking - vegetarian, specifically - my pan-Asian chef friend Ram was up for the task.  The first recipe he sent me was my first foray into Indian cooking at home.  I can't say I would have won an award for that dish (I added too much turmeric), but it was definitely a great start.  This next recipe he sent me back in March.  I made it back in March, too, but embarrassingly am only posting about it now.  Since it uses a lot of fresh veggies, it could be a great dish to make on a cool summer night with some selections from your garden or favorite farmer's market.

So, this dish is two recipes in one.  First, there is the amazing Cilantro Paste.  Once the paste is compiled, you then incorporate the chopped mixed vegetables into it, which Ram explains so eloquently below.

Simply Ram’s Cilantro Paste
Required equipment:
Food Processor or Blender

1 bunch of Cilantro
1 whole clove of garlic peeled
- 17-20+ pieces
1 medium size tomato
3-4 jalapenos or 1 medium green pepper
Salt and Pepper to taste

The following can be combined or else used singularly (except the Curry Powder)
- 1 tablespoon Turmeric
- 1 tablespoon Cumin
- 1 tablespoon Curry Powder

This is so easy to prep! Put all ingredients into the food processor/blender and grind carefully into a puree type of paste. Done!

When you cook with this paste it is very important to heat 10” nonstick pot first and then add oil. The paste needs to be lightly browned first before adding any other items.

Ram’s Cilantro Potato & Carrots (Onions)

½ to 1 cup of Simply Ram’s Cilantro Paste
- I have a heavy hand to 1 cup for me!
5-6 Medium sized potatoes
4-5 Medium sized carrots
1 Onion (optional)
Salt & Pepper to taste
Chili flakes (optional)

Dice both potatoes and carrots (smaller makes cooking time faster). Dice onion. After having prepared the paste add potatoes, carrots and (onions). Stir to coat all the vegetables then turn down fire to low. Add about a cup of water and then simmer it to fork tender. You can always add more water, so sometime I find less is more. Serve with Jasmine rice (preferred). Welcome to smell-a-vision!

This dish came out wonderfully, I'm happy to report.  It was so warm, delicious and flavorful.  I'll be making this one again, for sure (and I do still want to try to master Ram's Sai Bhaji – Sindhi Saag, too.)  Since I'm also trying to stick to a somewhat gluten-free diet, this dish is perfect in meeting that requirement, too.  Of course, I can't have a food post without some action photos.

I had an orange pepper on hand, so I used that instead of a green one

chopped ingredients into the blender

the completed cilantro paste before added to the hot oil in the pan

everything simmering together

viola! served atop some quinoa for extra protein - YUM!

Thanks, Ram, for another awesomely amazing recipe!  What's next?