Panfusine

The Holiday season is officially upon us. As the manic 'shopping' season get underway, I just got over clearing out all the dishes from my food coma inducing Thanksgiving feast. Thanksgiving must be the most festive non-denominational holiday in the US, irrespective of religion, social status, geographic location, Everyone gathers around as a family to celebrate and eat. and eat, and then fill up on dessert and coffee!  For me, Its an opportunity to shift to high gear and get cracking on experimenting with the flavors of Fall ingredients - Pumpkins, cranberries, apples. This year, I volunteered to test a 10 cup stack n'snap food processor from Hamilton Beach and I received a package last Monday. While my kids had a little spat over what the packaging carton would be converted into, (a cloning machine vs. a car), I took the opportunity to explore the new gadget..  My first food processor was a Hamilton Beach which was a perfect workhorse until a little pi...

Its been a while since I did one of these baking projects. Lets see, I made the bread (Gibassier) for July but did not blog about it, and then completely skipped the next three sessions. Of course, there was a bit of ambiguity in the selections, so laziness got the better of me and I merrily skipped these. Aparna Balasubramanian's selection for this month was a recipe from Indian cuisine, a lesser known bread compared to the ubiquitous Naan & Kulchas. Sheermal traces its origins to Persian cuisine and is basically a leavened bread kneaded with milk instead of water. Its slightly sweetened and the primary flavors are the heady notes of Saffron, backed up with a supplementary floral flavoring, usually rose or screwpine /pandanus/kewra. The 'Sheer' apparently is the Persian word for milk and thats where the name originates, although the term also occurs with the same meaning in Sanskrit (Ksheer). It is traditional eaten as a breakfast dish along with tea or paired...

My 'burn out' from daily recipes is yet to dissipate, but I think I still plod on. Quickly scribbling down ideas as they pop into my head and before they disappear, like the same flash with which they crossed my train of thought. My support system comprising of fellow bloggers gave me a much need 'kick in the pants' last weekend when we met up at home for a casual lunch. Siri, the bubbly author of ' Cooking with Siri ',  Radhika   ( Food for 7 stages of life ) and Latha ( A Peek into my Kitchen ).  (L to R: Siri, Me, Radhika & Latha) As is with all the food bloggers I've met so far, there was no ice to break whatsoever, the conversation just flowed, along with the wine & food! Quinoa, roasted corn & Black bean tabbouleh with pomegranate Motivation all fired up, I decided that I was going to surprise my son by making him Pizza for Dinner. My standard go - to failproof recipe for the dough is from Food52 - in particula...