Mint Chutney -- simple, soothing, tart, delicious

Dear All,

Yes, my sincere apologies for being MIA for over a week.  Holiday travel and an intense four day long course on infectious disease modeling kept me away.  I actually started writing a post on 12/30/11 in the Houston airport en route to northern Virginia to visit Joe's family and just never finished.  See post below --

...

The last few days have brought on a whirlwind of emotions for my taste buds.  Four out of five of my taste buds -- salty, sweet, bitter, sour -- have been dancing with joy and singing the praises of my mother's talents as a cook!  She's really fantastic, you guys.  I've been relishing in traditional Bengali dishes and delicacies for the last two and a half weeks, and unfortunately, that came to an end today.  Fortunately for me, my mom packed probably 25 pounds of food in my suitcase for me to take back to Atlanta (I'm not kidding...I had to swap out a suitcase for this amazing feat to occur!).

Today's post is about mint chutney.  Most Bengali mothers make chutneys served after large, decadent meals from leftover fruit laying around, or more specifically, fruit that is so sour that it has been deemed inedible in all forms except in a chutney.  For some reason, I've never acquired the taste for Bengali chutneys.  Unlike most other Bengalis, who relish those sweet and tangy post-meal chutneys, I crave a salty, tart, aromatic mint variety.  I always have.  And the best part -- it's so easy to make!

My parents had some very dear, very old friends of ours over for Christmas Eve, and of course, a feast was in order.  My mother prepared numerous traditional Bengali dishes; I helped out only marginally.  Instead of making any major courses, I decided to make a simple mint chutney from a few bunches we bought at the local Asian grocery store.  It ended up being a big hit!  Of course, I forgot to take pictures of the chutney I actually did make, but hopefully the Google image below will suffice. :)

Image of a delicious-looking mint chutney, which I have stolen from something I found
on Google images.  Praise Google!

The recipe is very simple...

Ingredients:
1 very large bunch of mint, washed thoroughly
1/2 bunch of cilantro, washed thoroughly
Salt and pepper to taste
Squeeze of 1-2 limes (yes, they must be fresh)
1/2 large onion
1-2 jalapenos (depending on how spicy you want your chutney)
Splash of water (for texture purposes)

Preparation:
-Combine mint and cilantro (stems and all! don't be shy!), onion (roughly chopped, don't waste your time carefully slicing it), jalapenos (stemmed removed), the squeeze of one lime, and salt and pepper to taste in a large food processor.  If you have a smaller food processor, divide the load into two and combine into a single bowl later.
-Add a splash of water; I'd say I added the equivalent to 2 tablespoons, maybe?  It might be better to start with one tablespoon; you can always add more later if the texture is not quite the way you want it.
-Pulse puree the mixture for a while; I'd say for about a minute.  Stir the mixture every few pulses so everything is well-mixed.
-Once you see that the mint and cilantro have been fully pureed and the flavors of the herbs and spices have been released, give it a taste.  Add more lime, salt, pepper, and/or water if you need to.  Continue to puree as you add ingredients to taste.
-ENJOY (with eyes closed during consumption...it's the only way to eat it)!

Off to catch a flight to Dulles!  Hope you all enjoy.

Pumpkin Muffins, Homemade Egg Nog, and Pure Cuteness.

Merry Christmas, Happy Hanukkah, Happy Holidays to all who observe and celebrate!  As promised, today's post will center around the most amazing recipe for pumpkin muffins EVER and homemade egg nog.

I first got this recipe for pumpkin muffins a few years ago from a very dear friend of mine named Victoria.  Let me tell you -- she is a superb baker.  All the women in her family are crazy good at creating sweet, delectable treats without even the slightest struggle.  Homemade icing?  Suuure!  Baked goods out the wazoo?  Why not?  A baking disaster, you say?  You can count on these baking extraordinaires to bail you out of anything quickly and efficiently, assuming your mix is salvagable (I know from experience, trust me). 

I was blessed enough to meet Victoria when we began pursuing a Master of Public Health together at Emory in 2007.  We've since become "life-friends," a category I've reserved for a select few with whom I know I will have a lasting friendship. :)  She began baking for our group of friends pretty early on in our friendship.  We'd pass around pumpkin muffins and lemon squares in the middle of a lecture because they were so good.  Everything she made was of the highest quality; not even the most well-renowned bakery could touch her masterpieces (in my eyes, at least)!  I will never forget when, for my 25th birthday, she baked me a raspberry white-chocolate (am I remembering correctly, Vic??) cheesecake FROM SCRATCH.  Homemade, guys.  I mean, this is the real deal.  It was absolutely spectacular.  Anyway, Victoria gave me the recipe for those muffins shortly after and every time I use it, I end up with a quality product.  Which, as you may remember from previous posts, is astounding considering my complete lack of baking skill (I mean, nil).  

Anyway, I had this fantastic idea a few days ago to make a batch of pumpkin muffins and a pitcher of homemade egg nog to go with it.  Well, let's just say I'm still working to perfect the egg nog recipe (it didn't turn out half bad, but I think I can make it better) so I won't provide the recipe for that.  I will, however, post the recipe for pumpkin muffins (you can also make a loaf, if you so choose) below.  Thank you, Victoria and Cynthia (Victoria's mother), for completing my life by providing me this recipe. :)  It's comforted me many a night during midnight hunger pangs and early in the morning when I'm craving something a little sweet.  Heck, pumpkin muffins are good any time of the day.  Regardless, thank you for sharing this with me, and allowing me to share the recipe with others.  It has changed my life.  You guys are amazing.  

INGREDIENTS:

3 cups white sugar (**Note: I actually never seem to have white sugar in the house, unfortunately. Instead, I use 2 - 2 1/2 cups of brown sugar...it's more difficult to mix together with the batter, but it's doable)

1 cup salad oil

4 eggs – beaten

1 can (16 oz) pumpkin

3 ½ cup all-purpose flour

2 teaspoons baking soda

2 teaspoons salt

1 teaspoon baking powder

1 teaspoon nutmeg

1 teaspoon allspice

1 teaspoon cinnamon

½ teaspoon cloves

2/3 cups water

2 teaspoons vanilla extract

PREPARATION:

Baking: Preheat oven to 350 degrees.

Using the mixer, cream sugar and oil. Add eggs. Beat on slow/medium speed until

thoroughly mixed. Add the can of pumpkin. Mix thoroughly. Slowly and thoroughly,

add soda, salt, baking powder, nutmeg, allspice, cinnamon, cloves, and vanilla. Add 1

cup flour. Mix thoroughly. Add 1/3 cup water. Mix. Alternate the remaining flour and

water – ending with the flour.

For muffins: Lightly “Pam” (spray) or grease with Crisco muffin tins. Bake

approximately 20 minutes until toothpick comes out clean from the middle of a muffin

and/or the muffins “sound” crackly when you listen. Cool in muffin tins, possibly

lifting each to rest on its side while cooling in the pan. This recipe makes about 3 dozen

muffins.

For bread: Lightly “Pam” or grease the loaf pans. (This recipe makes 2 large loaf pans).

Bake the loaves for approximately 1 hour. The center should test done. Let stand/rest in

the loaf pan for about 10 minutes before removing.

Amazing pumpkin muffin.

First attempt at homemade egg nog.
(more aesthetically pleasing with
a cinnamon stick in it, eh?)

Okay, everyone, we're switching gears here.  This is completely unrelated to food, but I have to bring it up because it is so important to me.  I had the privilege of being able to see my sweet (pseudo-) niece, Lilah Marie Caswell today.  What a beauty she is, too.  Seven months ago, my friend Jenny, who also belongs in the "life friend" category, gave birth to Miss Lilah.  After a few minor complications (and to Jenny and her fabulous husband Adrian's relief), the whole family got to go home and this sweet adorable child has been a joy to them ever since.  Guys, I fell in love with Lilah the minute I heard of her birth.  See, Jenny is one of my oldest (17 years and still going strong), dearest, most treasured friends of all time.  She's incredibly strong, intelligent, beautiful, and the sweetest, most giving friend anyone could ever have.  So anyone that she and her incredibly talented and kind-hearted husband produced had to be worth more than gold, right?  When you see pictures of her (below), you'll understand why she immediately captures and melts the hearts of anyone who meets her.  For Pete's sake, the kid could be a Gerber baby model -- with her exceedingly long eyelashes, big, inquisitive eyes, rosy cheeks, and sweet smile, she's sure to turn a few heads.  Anyway, I had to dedicate part of today's post to her, because Miss Lilah Marie, you are a complete angel and I'm so glad I got to see your (seemingly always) smiling face today.  

Enjoy, folks!  (yeah, as if pumpkin muffins and egg nog were not sweet enough!!)

Old, dear childhood friends, Jenny and Sarah, and me.

Yet Another Twist on Waffles...

Good news, you guys!  I've finally downloaded some of the food-related pictures I took over the last few days.  There aren't many, but check out the entry titled, "A winter meal with a Texas twist..." for a few snaps of the butternut squash soup and salad topped with baked butternut squash seeds.

Last night, I decided to change the waffle recipe mentioned earlier.  Again, I used the Hungry Jack waffle mix (I really need to venture to find my own quality waffle recipe, especially since they're easy to make) and added a dash of cinnamon before pouring it into the iron.  I then topped each waffle with cinnamon butter, fresh maple syrup (guys, just get the real stuff...it's a tad more expensive, but it really just tastes SO much better and a lot better for you), and a combination of persimmons, blackberries, and pomegranate seeds.  Below is the recipe for the cinnamon butter, plus a few pictures of the finished project.  The waffles turned out pretty well, by the way!  Of course, the cinnamon butter made the waffle that much more comforting to eat.  Topping it with a mix of beautiful, colorful fruit added a sweet freshness to the dish, and the pomegranate seeds actually added an interesting crunchy texture.  I hope you all enjoy!  

Cinnamon Butter:

Ingredients:

-1 large tablespoon of homemade ghee

-Dash of cinnamon

-1 tablespoon of brown sugar

Preparation:

-Combine all ingredients in a small bowl and heat on the stove for about 15 seconds.  

-Serve over waffles while warm for ULTIMATE comfort. :)

The ULTIMATE comfort food during the winter: warm
waffles topped with butter, maple syrup, and fresh fruit.

I decided to serve these waffles with a cup of comforting, homemade hot chocolate.  There's a background story behind this, by the way.  I first made this hot chocolate at a housewarming party Yan Ping and I had a few months ago.  I was nestled in my bed taking an afternoon nap the day before the party when I had a dream.  I had a dream!  I had a dream that I made hot chocolate from scratch at our party.  I had a dream that we all sat around drinking hot chocolate around a warm, crackling fire, while making s'mores!  So, that's exactly what we did, folks.  As soon as I woke up, I smiled, rummaged around for my phone, and gave my roommate a ring.  "Are you home?" I asked (knowing full-well that I could have just opened my bedroom door to check...it was cold that day!  Why get out of the covers when you don't have to?).  "No, I'm at the store," Yan Ping replied.  "Ok, well let me tell you about the most amazing dream I had!!"

...and so hot chocolate was served that night.  And we sat by the fire and made s'mores.  They were delicious, by the way.  Below is the recipe for the hot chocolate:

Ingredients:
-4 cups of milk (2% is the best compromise between being creamy and not going overboard)
-brown sugar
-1 tsp vanilla extract
-2 large cinnamon sticks
-Any chocolate you might have on hand, preferably bittersweet or semisweet dipping chocolate (this is the stuff we used); typically you want to use 1.5-2 oz of chocolate per person.  *Note: I've heard you can also use Andes mint chocolate in this recipe as well, although I would recommend using half Andes and half regular chocolate if you're going for a mint hot chocolate.

Preparation:
-Combine all ingredients in large saucepan.
-Heat mixture on stovetop at medium-high heat until milk begins to boil.  *Note: You need to constantly stir to prevent the chocolate from sticking to the bottom and encourage it to melt.
-Remove mixture from heat when milk as boiled and and serve in your favorite coffee mug while hot.

Stay tuned for my next post -- moist pumpkin muffins and homemade egg nog.  You'll be in for a real treat, y'all; this recipe for pumpkin muffins is absolutely to die for.  It was passed down to me by a dear friend of mine, who got it from her mother, who probably got it from someone else.  And, guys, if I can't mess up this recipe, NO ONE can.  Trust me.  I am a complete failure when it comes to baking ANYTHING sweet...except this recipe.  

Oh, and sorry about the date/time stamp on the images.  I've been using my parents' camera and I need to figure out how to turn that feature off.  

Southwestern-Style Chicken Burgers With a Side of Roasted Root Vegetables

Howdy, folks!  Here's my latest culinary adventure -- last night for dinner, I felt inspired to make juicy southwestern-style chicken burgers topped with fresh pico de gallo and guacamole, served aside roasted root vegetables.  I think it turned out to be somewhat of a success, although, there is room for improvement, which I acknowledge.

I ended up grilling home-ground chicken marinated in black beans, barbeque sauce, and spices, and topped it with fresh pico de gallo.  After toasting the buns and cheddar cheese on the grill, I applied guacamole generously to one side and voila!  My burger was complete.  The recipe can be seen below.  

The side dish I made was a combination of carrots, Japanese sweet potatoes, and chayote squash -- these juicy root vegetables turned out perfectly roasted, smoky, and sweet all at the same time.  Let me tell you a little about the potatoes and squash.  Japanese sweet potatoes are a recent discovery of mine...I found them again at the local Asian grocery store here and had to get some!  They taste a little different from the sweet potatoes found in conventional grocery stores -- they're dark red on the outside and white on the inside.  They're less juicy but still very sweet and a little smoky.  Chayote squash is one of my favorites of all time.  OF ALL TIME, guys.  It is a smaller, green squash with a sort of rough, wrinkly, folded outer texture and white, creamy flesh on the inside.  Chayote are so naturally sweet, rich, and creamy that there is really not much you need to do with them to make them simply delicious.

I hope you all enjoy these recipes!

*Note: I know, y'all.  I've been terrible about posting pictures of these foods.  I promise, I really will do it soon.  I know it really makes a difference!

Review of the meal:

"Guacamole and pico de gallo were delicious.  The burger meat was very lean and healthy and the black beans provided an interesting texture to the patty, but needed a little salt and could have been a little less garlicky.  The vegetables were very juicy and were seasoned very well." ~Parents

The above review was spot-on in terms of the burger meat, so next time, modifications will be made.  But that's a part of the cooking process!  There has to be a learning curve; if you're good at everything the first time, what do you have to work up to?  So here is my recipe, with adjustments below.  Enjoy!

SOUTHWESTERN-STYLE CHICKEN BURGER

Ingredients:

-1 pkg of ground chicken (or pkg of chicken breasts -- you can grind them yourself in a food processor)

-Your favorite barbeque sauce (I prefer Jack Daniel's Honey Smokehouse)

-cheddar cheese

-1 clove garlic

-salt/pepper to taste

-1 serrano pepper

-1 can black beans (can be fresh, too, as long as you soak them for a while and cook 

-1 medium onion

-2 avocados

-3 tomatoes

-1 fresh lime

-cilantro

Preparation:

Guacamole:

-Combine 2 hand-squished (we're going really technical here -- if you're going to be in the kitchen, you've GOT to use your hands, okay??) avocados, thinly diced tomatoes, squeeze of 1/4 of a lime, generous amounts of cilantro, a quarter of an onion, and salt and pepper (to taste)

Pico de Gallo:

-*Note: All right, so this is pico de gallo with a little twist, since I added black beans to it.  

-Combine half a can of WASHED black beans, 2 diced tomatoes, half an onion, a generous amount of cilantro, salt and pepper, and the squeeze of half a lime

Chicken Burger:

-Combine chicken, 1 thinly sliced serrano pepper, half a can of washed black beans, as much barbeque sauce as you desire :) (honestly, a little goes a long way in terms of taste), salt, pepper, and 1 crushed and thinly sliced garlic clove

-Mix together thoroughly with your hands (dig in there!  put some love into it!)

-Form mixture into patties approximately 4 inches in diameter

-Grill 4-5 minutes on each side (this depends on the temperature of the grill, how thick your meat is, etc...)

Burger Assembly:

-Toast both sides of the bun on the grill.  For the bottom section of the bun, toast the inside first, then place 1 piece of cheddar on the inside after you flip it.  

-Remove buns from grill; place burger on bottom end.

-Generously apply a layer of guacamole on the inside of the top end of the bun.

-Scoop a healthy amount of pico de gallo (y frijoles negros, haha!) onto the burger patty.

-Place top end of bun on burger, and voila!

ROASTED ROOT VEGETABLES

Ingredients:

-2 chayote squashes (you can use another type of squash, like butternut or acorn, as well)

-3 Japanese sweet potatoes

-3 large carrots

-2 tablespoons of homemade ghee

-salt/pepper

-crushed red pepper flakes

Preparation:

-Peel chayote squashes; dice squash, sweet potatoes, and carrots in a rough chop (e.g. 2"x2" pieces for the sweet potatoes and squash) and place in a large mixing bowl.

-Add 2 tablespoons of ghee, salt and pepper to taste, and a dash of crushed red pepper for a kick.

-Place in a 400 degree F pre-heated oven on a large flat dish (to increase the surface area of the vegetables being cooked) for about 1 hour, or until vegetables have softened.

I believe in the power of food...

*Aside: This post is an ode to food, in the format of the essays from NPR's This I Believe Series, which first began airing in the 1950s.  There was a revival of the weekly program for a few years starting in 2005, but sadly, Dan Gedimen and the folks at NPR decided to end the broadcast in 2009.  However, Bob Edwards still plays recorded readings of amazing, heartfelt essays written by people of all walks of life on his weekend radio show.

...

I believe in the power of food.  I believe in the emotions food evokes, the way it brings people together, its heartfelt meaning when given as a gift, or a token of gratitude, or even a sign of asking for forgiveness.

Unfortunately, I don't get to see my family as often as I would like.  But every time I come home, my mother makes it a point to cook as many dishes as can possibly fit in the 2 refrigerators in their home.  It's how she shows her love.  It's how most Indian mothers show their love, really.  I have distinct memories of my mom making me homemade cakes and payesh (an Indian custard dessert) every year for my birthday.  The week before I come visit them, my parents drive more than 50 miles (one way) to purchase pounds and pounds of fresh goat to curry for me by the time I return for the holidays.  And every time I come home, I'm welcomed by a familiar meld of flavors -- usually a combination of garam masala and sauteed onions, garlic, and fresh ginger.  When I was a kid, I used to have non-Indian friends come over to play who commented on the smell.  "It smells...different.  Kind of weird."  I never noticed it, really, since I had grown so used to it.  Now, I crave that smell.  My heart smiles every time I enter and smell that familiar, comforting aroma of ...well, home.  One of the best parts of coming home is that before dropping me off at the airport, my mother always packs tupperware containers packed with fresh foods in my suitcase so I'll have food for the next week.  Yeah, I'd say I have pretty awesome parents.

That same desire to share one's love through food has been passed down to me.  Every time I cook for others, whether it be for family members or friends, I try to put as much love and intention as I can into every dish I make.  Why do I do this?  Because even the simplest gesture, making even the most basic meal for someone, can brighten someone's day.  It can bring your closest loved ones together.  It can be a toast to a celebratory, joyous occasion.  It can let someone know how much you care for them, that you took the time out of your busy day to make this simple dish.

Cooking as a gesture of love and friendship has especially been important to me recently, since being in graduate school does not allow me to have an expendable account from which to purchase nice gifts for my friends and family.  As such, I've turned to homemade gifts to show how much I care for others.  And you know what?  I am lucky enough to have friends who do the same for me.  For example, a few weeks ago, two very dear friends of mine sent me (via Joe, at work) some fresh ginger root they had grown in their backyard.  They certainly did not have to do that.  But they knew how much it would mean to me to be able to use freshly grown ginger root in my cooking.  The same love they put into growing and nurturing this root, they offered to me.  And I am eternally grateful for that.

Growing, cooking, giving, and receiving food will always be something near and dear to my heart, because I believe it is such a pure gesture of love.  And thus, I believe in the power of food.

A winter meal with a Texan twist...

Hi All,

I'm happy to report that I'm back in Texas, which means I get to eat amazing, homemade Bengali cooked by Chef Mom AND use the parents' fabulous, roomy kitchen with top-notch appliances ANYTIME I want.

So, my parents and I went to Houston for the day and came home around 5, just exhausted.  I thought to myself, "What better way to end the day than with a light, winter meal with a Texan twist?" and took out the necessary ingredients to make creamy, wholesome butternut squash soup and a salad topped with baked butternut squash seeds.

(Aside: Where did I get the idea to top the salad with butternut squash seeds?  Well, I was scooping out the seeds on one side of the squash and suddenly felt horrible for wasting them.  Then I thought, "Well heck, I've baked pumpkin seeds plenty of times before, why not butternut squash seeds?"  So, even though half of the seeds had gone to waste, I scooped out the seeds from the other half of the squash, washed and dried them thoroughly, placed them on a baking sheet, and topped them with a sprinkle of olive oil and salt.  Baking them in a 350 degree oven for about 15 minutes is more than sufficient.  And it adds some nuttiness and a crunchy texture to your salad!)

Both were quite easy to make, but of course, involve cutting open a butternut squash.  I mean, it's really not so bad.  I hadn't had a single accident until today, when I sliced half of my left thumbnail open (okay, so this happened a few times before cutting other things...) trying to peel the damn squash.  Doesn't that immediately make you think of the work floor of a factory, where they have that ticker specifying the number of days without accidents?  I have a really terrible record, too - I probably sustain kitchen-related injuries at least once a week.  Lord knows how many times I've cut my finger and fingernails open...or burned my forearms...or...(I'll stop now)  Anyway, if it gets to be too unmanageable or overwhelming to cut the squash, chop it in half with the biggest, sharpest knife you have and THEN peel it.  I have the recipe for the soup and salad below (excuse my imprecise measurements; I actually never measure things out when I cook so sorry if these are a little rough!).

This is a great recipe if you're looking for a light and healthy, but filling, meal.  The soup is naturally sweetened by the richness of the butternut squash, but is seasoned with sage and garlic.  The crushed red pepper and freshly ground black pepper give the soup a bit of a kick.  My favorite part is dusting the soup with a bit of parmesan cheese at the end, which adds some nuttiness, and a few springs of fresh mint, which add an additional freshness to the dish.

BUTTERNUT SQUASH SOUP:

Ingredients:
-1 large butternut squash or 2 medium/small butternut squashes
-salt/black pepper to taste (freshly ground pepper is best)
-6 cups of chicken broth
-1 cup milk
-8 medium-sized cloves of garlic
-dried sage
-crushed red pepper flakes
-1 bay leaf
-1 tsp turmeric
-2-3 tbsp ghee
-parmesan cheese
-a few sprigs of fresh mint leaves (optional)

Preparation:
1. Peel butternut squash, scoop out the seeds (save them!), and cut the meaty portion into smaller pieces (3"x3" chunks?)
2. Peel and roughly cut cloves of garlic
3. Sautee the garlic with ghee for a few minutes in a large pot
4. Add in the chunks of butternut squash and let cook on medium-high heat for about 6-8 minutes (be sure to watch the pot, though, in case you need to stir every once in a while)
5. Add in 6 cups of chicken broth, 1 cup milk, 1 tablespoon ghee (hey -- everyone loves a buttery soup), enough salt to taste, a bit of crushed red pepper, 1 bay leaf, dried sage (a little goes a long way), and 1 teaspon of turmeric.  Cover pot and cook at medium-high heat for about 20 minutes
6. Turn off heat and remove pot from stove and let soup cool for about 10 minutes.
7. REMOVE BAY LEAF and pour mixture slowly into a blender.  Try to get equal parts of squash and liquid into the blender (it's okay if you can't, though, as long as you pour all of the soup into one large container in the end...that way all of the soup has the same texture and thickness).
8. Puree until the soup has a smooth texture and pour into a large bowl.
9. Top soup with a bit of shredded parmesan cheese (a little goes a long way), freshly ground black pepper, and a few sprigs of mint.

SIMPLE SALAD WITH A TEXAN TWIST

Okay, this one is going to be less structured, since I just made it up on the fly.  I actually intended on making a more complicated salad, but realized at the last minute that we were almost out of lettuce and I had no desire to peel a cucumber after slicing half my finger off.

I combined some butter lettuce, 2 tomatoes, 2 avocados, 2 carrots, and some feta cheese (queso fresco would have worked better, though).  I topped the salad with some freshly ground black pepper, some baked butternut squash seeds, and a homemade garlic vinegarette (combine balsamic vinegar, olive oil, salt, pepper, and 1 clove of crushed [You guys, just use a hammer or a meat tenderizer to crush that biznatch!] and finely chopped garlic).

(Yet another Aside: Look, y'all.  The longer I've been in graduate school, the more I feel that making salad dressings from scratch is not only cost-effective, but your dressings taste better, are healthier, and you know exactly what's in them.  No mystery ingredients or surprise allergies.)

Enjoy, y'all!

A true comfort dish: butternut squash soup topped with
fresh mint leaves and nutty parmesan cheese.  

A fresh side dish: salad topped with baked butternut
squash seeds, feta cheese, and a garlic vinegarette.

Drumroll...At Last! Salami and Cheese!

Let me tell you all a little about my roommate, Yan Ping.  She's AWESOME.  That's all there is to it.  Not only is she a super-rockstar roommate and friend, but she's also a bit of a food connoisseur.  Now that it has gotten a bit cooler lately, she's been into making these amazing, hearty soups in her gigantic Crock Pot (one of many reasons why I love Crock Pots: you can put stuff in it before you leave for the day and come home to a warm, delicious meal).  Every once in a while, I'll leave for the day and come home to an apartment which smells of warm, comforting foods which sort of remind me of home.  This is a bit of an aside -- the point is, Yan Ping has impeccable taste in food, so I always trust her judgment in things that pair well together.

Sometime last weekend, Yan Ping made a trip to Trader Joe's and got some groceries for the week.  "Do you know what's in salami?" she asked while preparing her dinner one night.  "Um, combination of beef and pork?" I replied hesitantly.  "This one only has pork!  Try some.  Pair it with this Toscano parmesan cheese and pita cracker."

Salamis are cured (they can also be prepared fresh and cooked, but those are less common) sausage meats that are typically made from pork, but can be combined with beef, or less commonly, exclusively made from beef (mostly Kosher or Halal salamis).  They can also be made with turkey, goose, horse, swordfish, or even shark meat!  They are eaten in many parts of Europe and Asia, and are a particularly common meat among Southern European peasants because of their long storage time (up to 10 years) at room temperature (in the case that fresh meats are not available or are mad expensive).  These variety of meats are often seasoned with herbs and spices, and can also be infused with wine.  Typically, the raw meat used to make salami is mixed together and fermented for about a day, after which it is encased and hung to be cured and aged.  (For additional information on salami, you can go here)  It turned out that this particular salami that Yan Ping was offering me was infused with chianti, and tasted like it was also seasoned with garlic and perhaps something else that gave it a spicy kick.

We all know and love parmesan cheese to be a dry, salty cheese that is used to season Italian foods and salads.  It gives foods a bit of a sharp, salty edge that often brings the other flavors in the dish.  However, the Toscano parmesan cheese my roommate had was infused with a syrah wine.  Syrah is a type of wine grape found in the Rhone region of France and has been described to be "spicy and peppery...show[ing] characteristics of sweet blackberries, black currants, and plums."  Regardless, the syrah made the parmesan surprisingly softer, sweeter, and really buttery.  Guys, it was like eating BUTTER CHEESE.  And let me tell you, pairing a piece of the semi-soft Toscano parmesan with a piece of cured, hard salami infused with chianti on top of a crunchy Trader Joe's pita cracker...it was pure awesomeness.  A mixture of textures, of flavors, all marrying together to create happiness on a chip.

Shortly after, I made a trip to the farmer's market to pick up some loose leaf tea, and the ENTIRE WAY AND BACK I couldn't stop thinking about salami and cheese on pita crackers.  Anyway, I ended up calling my roommate when I got home to see if I could take another nibble and ended up DEVOURING that poor salami.  No worries, Yan Ping, I'll buy you another roll one of these days. :)