Malvani shrimp

One of my three closest friends in school, Priya was the one who always exchanged her lunchbox with me when I had the much loathed cabbage. Patta gobi with matar (cabbage with green peas) just never made any sense to me, and frankly, still doesn’t, so I’ll spare you recipes of the stuff. Now Priya’s family always made delicious seafood curries, and this is her recipe for a shrimp dish that she made when we visited her and her amazing daughter Niteeka in Texas.

The shrimp was so good I ate heaps of it and begged her for the recipe. I’ve now made it several times and although it’s somewhat different from hers, I still love it. The cilantro and coconut give it a fresh taste that I love and the ease of using frozen shrimp make this a week day standard.

The recipe is from Kerala, where her husband Mahesh is from, and calls for Kokum, which is an ingredient I’ve only seen in Indian grocery stores. But another souring agent like amchur powder or lime juice should do if you don’t have kokum handy.

I usually add green peas or corn from the freezer if I feel like it. These can be added as the final step. They add a nice colour and extra vegetables never hurt anyone.


(Photos courtesy Philippa- thanks!)
Priya’s shrimp (or scallop) curry

3 lbs shrimp (or scallops)
8-10 pieces Kokum (to prepare, pour boiling water over them, soak for 5 min)
Garam masala (optional – there is usually enough heat from the chilies to skip this)

Blend following 4 in mixer:
¾ to 1 cup shredded coconut (frozen or dried)
3 cloves garlic
1 green chili (or more if you can stand it!)
5-6 stems of cilantro (this should just be leaves, but it’s ok to include some stems)

Add some oil to pan – heat to medium (keep flame low-medium)

Add these if you have them handy, but they’re optional for me:
2 1/2 tsp garam masala
1 tsp haldi
1 tsp chili powder

Then add blended mix of cilantro/coconut– stir and fry for 1-2 mins, do not brown (shouldn’t be burnt)

Add shrimp, brown it, until cooked

Then add water, very little (shrimp will release water)

Cook about 5 min

Add kokum with its water (the kokum isn’t usually eaten)

Bring to a boil, then reduce heat to low and cook until ready.

Postcards from India

Consider the Oyster

Not being in the midst of boisterous family fun this Christmas is making me reflect on holidays past, the most recent being Thanksgiving.

A wonderful meal with friends, and before that, a quiet morning walk among the falling leaves, where we found this:

followed by a gorgeous weekend in Cape Cod

enjoying the cold, clear weather,

walks on the deserted beaches

a cosy fire, a most delicious wine,

and..... oysters.

Today, a month later, I read MFK Fisher’s ‘Consider the Oyster’.

A tiny gem of a book filled with essays contemplating the oyster, it includes recipes and thoughts on various ways to eat this strange sea creature.

While eating them raw on the half-shell is the only way I’ve tried them, it was fascinating to read about the stewed, baked and fried options, including the famous Rockefeller, about which she says, “According to the little black-and-gold booklet published for Antoine’s centennial, Oysters à la Rockefeller contain ‘such rich ingredients that the name of the Multi-Millionaire was borrowed to indicate their value.’ Some gourmets say that any oyster worthy of its species should not be toyed with and adulterated by such skullduggeries as this sauce of herbs and strange liqueurs. Others, more lenient, say that Southern oysters like Mr. Alciatore’s need some such refinement, being as they are languid and soft-tasting to the tongue…. Further north…..they like them cold, straightforward, simple, capable of spirit, but unadorned, like a Low Church service maybe or a Boston romance.”
: )

I do find it hard to choose cooked oysters over the cool, succulent raw ones that taste like the sea, but maybe, maybe…

Another interesting preparation-oysters in turkey stuffing-caught my eye, and I smiled at her description of it: “Oyster stuffing, for turkeys naturally, is as American as corn-on-the-cob or steamed coot, as far as Americans know or care. To many families it is a necessary part of Christmas dinner, so that its omission would at once connotate a sure sign of internal disintegration, as if Ma came to church in her corset-cover or Uncle Jim brought his light-o’-love to the children’s picnic.”

Well, to all those sitting down to Christmas dinner today, and showing signs of ‘internal disintegration’, I say, have a lovely Christmas and bon appétit!

Wishing you a wonderful Christmas

On this eve of Christmas, I wish I was here.

New York with an old, dear friend is lovely too; if only it wasn't missing one Frenchie.

Best French Toast Ever

I've seen challah before (I do live in Brookline after all), but I don't think I've ever tasted it. So, I'd expect you to have doubts when I say this is the best challah in Boston, but don't doubt Marcy. She says it's the last word in chhhhhallah (I swear that's how she taught me how to say it) and after eating it, I will believe everything she ever tells me.

I just dipped it in some eggs and milk and sauteed it in butter. I wish I could take better pictures because this was seriously the best french toast of my life.

Frenchie approved whole heartedly: it reminded him of his favourite brioche. All I can say is ..I never want any other french toast again.

Slightly sweet bread, soft and eggy, unbelievable with a Saturday morning latte and the paper. "Cheryl Ann's of Brookline", said the empty packet when I stared longingly into it. I'm revealing insider info, no doubt, but it's too good a secret to keep to myself : )

T.W. Food

About a month ago, we had the amazing experience of a chef's tasting dinner at T.W. Food. The food was inventive, surprising, and delicious. I won't spoil it for you by divulging what we ate, but I will say that it may be the closest thing Boston offers to eating in France. Did Frenchie agree? Well, he may prefer No. 9 Park, but I think the intimate dining experience and personal service by the owners at TW Food tipped my vote. This is one of only a handful of restaurants (unless it was one where we knew the owners) at which I've truly felt like a dinner guest being looked after by a delightful host.

Checkerboard cookies

Last weekend, Philippa and I spent an afternoon in her lovely kitchen drinking mulled wine, making a mess of ourselves and baking these buttery delicious cookies. These were the first cookies I'd ever baked, so I'm hoping future experiences will be less complex and require only one person!

The recipe is on Philippa's site, and basically involves making chocolate and vanilla dough and combining them together in this over-the-top way after repeated chilling sessions.

She set me up with a training video from YouTube but I think I'm still confused how this all came together.

Brilliant way to spend a wintery afternoon, with some card-making thrown in. The most productive Sunday afternoon ever. I even got to take some pictures with her fancypants camera, which was fun.

This morning, exactly a week later, I took the left-over stacked dough out of the freezer and baked the little guys for 10 mins.

Superb with some hot chai.

Thanks, Philippa!