entrees

Malvani Pomfret Amti September, 2011

I love seafood. Everything about if from buying it to cooking it and eating it! Why is that a big deal, you ask? Well, because my knowledge and experience of seafood was non-existent until about a two years ago, which is ironic when one considers that I have grown up in the coastal city of Mumbai. But growing up in a Gujarati, vegetarian home meant seafood was most definitely NOT on the menu. (My ancestors probably still turn in their graves!) But several fabulous experiences at the Seafood festivals in Mumbai converted me.

Green Peppercorn Prawns July, 2011

One of my favourite ingredients will soon be in season, Green Peppercorns. These nuggets of subtle green fire are pickled in many parts of India but I look forward to their season so I can make this dish with fresh green peppercorns.

Portuguese Peas April, 2011

My Sister’s Scrambled Eggs with Olive Oil and Chives April, 2011

These scrambled eggs are light, yet rich and velvety smooth thanks to the addition of a good full bodied extra virgin olive oil. Of course I think the best way to serve these is with toasted whole grain sour dough rye, roasted or seared tomatoes and avocado.

She says the trick to keeping them light and delicate is to remove them from the heat before you think they are cooked as they continue cooking on their way to the table.

Borscht à la Rushina March, 2011

I adapted a traditional recipe to whatever I had in my kitchen: beets, red cabbage, green garlic in place of chives, yoghurt instead of sour cream, onions and wasabi paste instead of horseradish for the “to the nose” heat that counteracts the beet’s inherent sweetness. I also made it vegetarian. I loved the results so much that I will stick to it for future versions! After all, borscht is one of those recipes that has as many variations as cooks who make it. So, here is Borscht à la Rushina.

Heirloom Grain Salad February, 2011

This salad is made with freekeh, an uncommon heirloom grain that is actually a green spelt berry.

Here, as with all the grains I cook, I pre soak the freekah. This allows the grain to begin the sprouting process thus increasing the nutritional value and making it more digestible.

I make many variations of this salad, sometimes using wheat berries or Emmer in place of the spelt. You could also try making it with hulled barley too.

Diet-Friendly Steamed Clams with Turkey Sausage and Fennel February, 2011

This is a streamlined version of my favorite steamed clam recipe, but this one conforms to my current weight-reduction program (WeightWatchers). It’s equally as delicious as the original and a perfect dinner when you’re counting calories as you get a huge bowl of clams for only 11 points on the new WeightWatcher PointsPlus Program.

Aadaas b’Hammod January, 2011

Traditional Lebanese soups can be light and very liquid or thick and hearty, such Aaddass b’Hammod (lentils with lemon) which is a thick soup of Swiss chard, lentils, potato and green coriander.

Makhlouta January, 2011

Lemon-infused Chicken Soup January, 2011

I developed this recipe for lemon-infused chicken soup for Wish Magazine few years back when the theme was healthy cooking – a new year, a new you. I added the lemon and fennel (they are very subtle) as a bit of a twist to enhance the basic chicken stock but you can omit them for more of a classic stock if you like. It’s a warming simple soup that will nurture as you make it and as you eat it!

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