Panfusine

As much as I look forward to the finished product, Pies are something I never seem to get around to trying. Its always been the fear of the pie crust, what if its too soggy, too lumpy..and until last week, these niggling doubts have always sent me packing to the supermarket freezer aisle in search of a great frozen pie crust that did not involve lard. Turns out, it was Food52 to the rescue again. I came across this ultra simple recipe for pie crust . So unbelievably simple, I kept pinching myself as to the usual, what? how? and 'no way' threads of pleasant surprise that were swimming through my head while I cut up the apples for this years Thanksgiving dessert. The inspiration for the filling was a trip to Terhune Orchards in Princeton  to pick up some fabulous organic apples and the consequent reminder of the fabulous Kashmiri Chai style mulled apple cider I had cobbled up. Cardamom, Ginger Saffron flavored Apple pie For the pie crust: (Fro

Come this Thursday, i.e, Thanksgiving day, I'll be one of the few who will retire in a stupor that decidedly will NOT be induced by that 'Turkey-philic' amino-acid, Tryptophan. Mine will be a blissful state of lethargy brought about by sheer Carbo loading, despite my best efforts to acheive a balanced feast.. All it takes is the dessert pies to upset that apple cart!. I'm far from deciding what I'll actually make for our Thanksgiving family dinner except that I plan to definitely include the traditional ingredients as far as possible. Squash, sweet potato, corn & beans..and a cauliflower soup that I had made a month ago and still crave. Its been a while since I tried my hand at making gnocchi and I had a little gnocchi shaping gadget that I was itching to try. There is absolutely no potato involved in this pasta, but the results were better than I expected. The sweetness of the roasted squash and Sweet potato is offset not by heat from chile pepper,but fr

Its a refreshing change to get back into the obsessive cooking mode after an extended slump brought about by a general saturation of food related over stimulation of the nervous system. At the same time I realize that since 2010, over three Diwali celebrations I may just have ended up 'panfusining' most of the traditional dishes that my family generally serves up. Here's a recap: Maa Ladoo: An unbelievably simple confection consisting of fresh ground Garbanzo flour, sugar and ghee flavored with a touch of Cardamom & Saffron. Lehiyam Truffles: The traditional antidote to heavy Diwali indulgence. Hazelnut and Almond 'Cake' : A burfi using hazelnuts, something that does not figure in any Indian Dishes. and somethings that are great just the way mommy made them, like the rice chakli known as 'Vella Thenkozhal'  Okkarai health bars was one of my earliest experiments for Panfusine and there was a phase when I kept making batch after batc

I can never thank providence enough for givin me the common sense to prepare myself for the much touted Frankenstorm Sandy. Plenty of flashlights, spare batteries in bulk, Water, a back up sump pump for the basement, Firewood, the list could go on.. Nothing, NOTHING could have prepared me for the terrifying experience of living through those six hours.  It sounded like a  full payload Boeing 747 was taking off for a transatlantic flight right in the backyard. Sure enough, the lights went out, and we were left  hunkering down in total darkness with a diabolical, howling wind screeching through the house. And yet, it stopped almost as suddenly as it started around midnight, almost as if the trees had no more strength to even flutter a leaf. All that could be heard was a proverbial sound of silence, equally eerie. The next morning, the most visible evidence of the storm were the felled and leaning trees and the side of the house spattered with shreds of torn leaves hurled there by