Ananda Trip: A Degustation Dinner

At dinnertime, there are various options: a daily special menu, a light & healthy  menu and a gourmet menu at the Ananda Spa, and every evening I have sampled delicious vegetarian dishes and other delicacies. But after the cooking class, the Chef has probably warmed up to us, and surprised us tonight with a special tasting menu:
A Thai mushroom soup to start, with the piping hot and spicy broth served in a teapot, an amazing sampler appetizer with fish fillets cooked 4 different ways, marinated in spices and grilled, deep fried with a sweet & sour sauce, grilled in a minced coriander & mint pesto (the most delicious) and panfried with yogurt and spices.
The main course is a tray of chicken curry with various condiments, fried okras, stewed spinach, lentil puree, and basmati rice.
The dessert samplers offer a perfect sweet ending!

Ananda Trip: A Healthy Breakfast

After an early yoga session, we enjoy breakfast at the Ananda spa in the Himalayas: It is a pleasurable yet guilt-free experience. Virtually every dish is light, natural and healthy... including flourless cupcakes, multigrain muffins, wholewheat croissants that taste delicious and satisfying... a variety of fresh yogurts with sliced fresh or poached fruits, salads with fresh made dressing. Whole wheat bread is not served with butter but with a variety of exotic jams or salsa, or mashed avocado. Hot dishes include egg white omelette with spinach and mushrooms or a variety of whole grain pancakes or waffles with honey or caramelized fruits. A real treat and great way to start the day.

Delhi Trip: Breakfast at the ITC Maurea

After a well rested evening at the ITC Maurea, located in the diplomatic district of Delhi, we enjoy a hearty breakfast before flying to Dehradun. It's a very nice spread with a wide variety of breads with exotic jams such as mango with saffran, or papaya chutney... There's a station for Chinese style noodles soup, or eggs made to order, various curries and Indian breads... But the most impressive offering is the array of fresh fruits: mangosteens (my favorite!), star fruits, dragon fruits, guavas, rambutans etc...

Agra Trip: Turmeric Basmati Rice with assorted meats

We have enjoyed Indian food at every meal during our trip, and today we have a delicious lunch in Agra. A platter of turmeric flavored Basmati Rice with Tandoori Chicken, Lamb Curry, Chicken with vegetable and Butter Chicken... I love the variety of spices and different ways of cooking in India.

Jaipur Trip: Tandoori & Naan Bread

One of our favorite Indian dishes is a variety of meat (chicken and lamb) and fish marinated in yogurt and spices and baked in a Tandoori Oven. It's usually served with pickled shallots and a fresh dip made with chopped fresh coriander (or mint), green chili and yogurt and piping hot naan bread...
At the end of each meal, to freshen the breath, we chew a spoonful of anisseed mixed with rock sugar.

Delhi Trip: Indian Potatoes Croquettes

Toni's helper, Thapa, showed me how to make this Indian side dish when I was staying with them in Delhi. Basically, use a basic recipe of mashed potatoes, add several pinches of Garam Masala Powder, 1/2 teaspoon turmeric powder, chopped coriander, salt & pepper. Mix well and form patties. Roll in breadcrumbs, and pan fry with a little oil... Very simple and it's a great side dish for a curry or any dish with sauce. Any leftover can be served with eggs for breakfast.

Delhi Trip: Indian Paratha with Turnip stuffing

Thapa, Toni's helper, has kindly demonstrated to me how he makes the Indian flatbread called Paratha stuffed with turnip (or any other grated vegetable). Thapa is from Nepal and is a very gentle soul and a great cook.

To prepare the stuffing, he uses 1 cup of grated turnip mixed with 2 cloves of minced garlic, 1/4 tsp of chili powder, a pinch of Garam masala, a pinch of turmeric powder, a pinch of cumin powder, salt and pepper, and minced coriander. Then he refrigerates the vegetable until ready to serve. Before using it, he squeezes out any liquid from the grated turnip.

For the Paratha, he simply mixes wholewheat flour with water and knead till soft and malleable. Then he refrigerates the covered dough for at least 30 mn.

Before cooking, he takes 2 ping pong-size knobs of dough and rolls out the first knob with some flour to prevent from sticking, until it forms a flat disk, and repeats with the 2nd knob. Then he spreads evenly about 2 tablespoons of grated turnip on a disk, and dampens around the edge with some water, and covers with the other disk and seal the edges together to form a stuffed flat pancake.

After heating a flat pan on the stove, he grills the stuffed Paratha till golden brown on both sides. To serve hot.

Braised Beef Short Ribs

I love my new Cuisinart pressure cooker!

After an intense day in the office, where I'm immersed in my work with my eyes glued to the computer screen to the point of forgetting to eat or drink, until the sun sets and I realize that I'm ravenously hungry. On the way home I stop by the market and found nice cuts of short ribs. Thanks to the pressure cooker, I could prepare a hearty stew for my family in less than an hour, with falling-off-the-bone tender meat.

I simply put the beef short ribs in the pressure cooker with a chopped onion and a few cloves of garlic, about a cup and half of red wine, some coarse sea salt, pepper and sugar, worcestershire sauce, sliced baby potatoes, crushed tomatoes and a sprinkle of thyme. I close the valve and set on high pressure for about 40 mn. When ready, I release the pressure and carefully open the lid and skim the fat that has risen to the surface.  After tasting and adjusting the seasoning, I serve it with home baked Irish oat bread and a simple green salad.

This is a rustic stew, perfect for a winter night family dinner, and much less time consuming than Boeuf Bourguignon which I also enjoy making from scratch for more special occasions.

My Salade Gourmande with Seared Foie Gras

A few friends have asked me where to get the fresh foie gras in the US. There are a couple of websites specialized in fine gourmet food but I get my foie gras from www.hudsonvalleyfarm.com because they offer top grade award-winning foie gras and their ducks are free range. By the way, I also received a complimentary pack of duck breast bacon with the foie gras order.

Apparently California will ban sale of foie gras from July 2012. Anyhow, fresh foie gras is an indulgence that should be enjoyed only once in a while, and it's so rich that a small portion would be really satisfying. A lobe of foie gras could be made into a couple of meals for 4 or 5. I have used part of the foie gras for the new year's brunch and froze the rest for today's dinner.

 This is my version of "Salade Gourmande" with a bed of red and butter lettuce, asparagus, caramelized apple slices, candied walnuts for some crunch, panfried thin duck breast bacon and seared fresh foie gras, served with a vinaigrette dressing (a teaspoon of lemon juice, a teaspoon of vinegar, fresh tarragon and 2 tablespoons of extra virgin olive oil, and salt and pepper to taste). 

It's so sinfully delicious!

New Year High Tea

The New Year celebration continues today with a high tea with scones, finger sandwiches filled with roast beef (from yesterday's roast rib), mini croissants filled with egg & tomato salad, mini croque monsieur, freshly  baked mini tartes Tatin and other delicacies... served with a hot cup of Earl Grey tea,

Afternoon tea remains one of my favorite indulgences...

New Year Dinner

After the lobster salad and foie gras brunch, I felt so satiated and happy...

At first we thought of going out to dinner but then we didn't make any reservation and didn't feel like waiting for a table, so I'm game to prepare dinner at home.

It's really fast and simple to prepare the standing beef ribs roast... I take the beef out of the fridge 30 mn before cooking, after trimming the fat, I rub the beef all over with salt & pepper.  After preheating the oven to 450 degrees, I roast the beef, ribs side down, on a rack, over a cup of red wine with a cup and half of beef broth, with some whole garlic cloves, in the roasting pan for 20 mn. I then turn down the oven heat to 350 degrees and roast for another 2 hours (about 18 mn per lb for medium rare or when the internal temperature reaches around 120-125 degrees.
After removing the prime rib from the oven, and let it rest for about 15 mn, I prepare the au jus sauce with the drippings from the roasting pan, and add some red wine and beef broth and seasoning.
I serve the prime rib with a fresh salad with goat cheese and walnuts and a pear vinaigrette dressing.

It was truly cooked to perfection and the meat was so flavorful and tender.

New Year Brunch

Despite a late night to ring in the New Year at a friend's party, with lots of champagne, I'm getting up early to prepare a very special brunch for my family.

To start, I'm making a simple lobster salad with boiled lobster, mixed with diced avocado and mango, in a wasabi-mayonaise sauce... deliciously fresh!

The main course is Panfried Foie Gras with Caramelized Apples and Fig sauce.

I cut the apples in thich slices and use a small round cookie cutter to core them. I dip both sides in brown sugar, then saute them over medium heat by turning them over often, til they are golden. I add a little Calvados and deglaze the pan.

For the sauce, I heat 3 tablespoons of fig jam with a little honey, and aged balsamic vinegar to taste.

In anticipation for the New Year, I had ordered a lobe of fresh foie gras and froze it in its original vacuum pack. I only need to defrost it overnight in the fridge. It's easier to slice it when it's very cold.
After sprinking salt and pepper on both sides of the gooseliver slices, I panfry them over high heat without any oil, for about 2 mn on each side, until they're well brown.

To serve, I arrange the gooseliver with the apples slices, fig sauce, and bread (or muffin) on a plate. To be enjoyed warm. It's sinfully rich and melts in your mouth...