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Nomad by heart, USA by reality
I strive to feed my soul, by following my heart
Interests: besides nurturing my family, i am a voracious reader, love visiting art museums & a total movie buff
Recent Activity
A meeting with friends for Sunday Afternoon Tea is always the best time to put on my thinking hat and figure out a way to jazz up little sandwiches. With the cake in the oven (Banana Upside Down Cake recipe to follow), it was time to begin puttering around with the butter. Tarragon is such a wonderfully fragrant herb and the soft leaves (unlike rosemary for example) makes it a perfect flavoring and aromatic in sandwiches. Because as you all know, mouth feel is just as important as flavor. So to the butter, a healthy dollop of some Dijon mustard,... Continue reading
Posted 4 days ago at Weave a Thousand Flavors
I love hominy – that flat white maize that is soaked in alkali (like lyme) and so common in South American cuisine. So it should come as no surprise that Locro from Argentina,—a stew of squash/pumpkin, a variety of meats, and hominy, Lima beans and chickpeas should be my favorite . It was creamy and slightly sweet, and its garnishing chile sauce, made with paprika, red pepper flakes and olive oil is simply lovely. In Argentina it is considered a national dish and served for all the big holidays. Get this on your winter menu now before you no longer... Continue reading
Posted Mar 18, 2017 at Weave a Thousand Flavors
Hi PT! Miss you heaps too. Cant wait to hear all that's happened with you. Let's catch up soon! hugs! Dev
Hongos, those fantastic king mushrooms that look like enormous trunks with very little tree top are all the rage in Asian cuisine. And for nearly forever it was the only cuisine under whose umbrella we would occasionally enjoy these lovelies. That’s until I stumbled upon a wonderful Basque cooking class in San Sebastian taught at a true and authentic 18th century gastronomic cooking club. It boasts this great Basque culinary tradition where men come together and cook in giant pots and enjoy each others company in romp and flourish. In short, no women. So it was a great honor when... Continue reading
Posted Mar 11, 2017 at Weave a Thousand Flavors
When most of us think of Peruvian cuisine, it’s usually the POLLO that we get from the lovely Peruvian chicken stores all over town – roasted with yucca fries and those lovely sauces. We made it in our kitchen and you’ll find that here – But today we’re doing something a little bit different. Ají de gallina (hen) is a dish that consists of a creamy spicy sauce made of the most interests set of ingredients. Not the usual when you think Peruvian food - Chicken or hen if peviously cooked and then shredded up. The sauce is lovely with... Continue reading
Posted Feb 18, 2017 at Weave a Thousand Flavors
Thanks Steve! We should meet one day soon so we can actually eat together instead of having virtual bites on each others screens! :) ciao!
What a lovely lovely pat on the back Shirley. Thanks so much for your encouragement and I will be sure to keep on keeping on :) ciao, Devaki
Think lentil soup and the first thing that pops into most of our heads is a soup where the lentils are cooked down with some onions, celery, tomatoes and some seasoning. Am I right? Tasty but main stream. If you're looking for a lentil soup that will delight and surprise then look no further. This one comes from Oaxaca and is cooked down with onions and garlic but is so lovely because of the surprising addition of plantains and fresh pineapple which adds this palimpsest of sweet flavors with each bite. Subtle, not overpowering and coming together oh so well!... Continue reading
Posted Jan 29, 2017 at Weave a Thousand Flavors
Hi Mary, Please us table salt or a fine salt for this. The course grind of kosher salt doesn't work so well for baking. Hope this turns out great for you! ciao, Devaki
I L.O.V.E bread. Alas.... I can't eat much of it because given the chance I'd eat my weight in the stuff! But occasionally, I give in to the devil of temptation and bake a gorgeous artisanal loaf. Hot off the oven, I cut thick slices of this heavenly stuff, slather with Kerrygold salted butter and drizzle with deep amber honey. As you can see, I have bread issues! This recipe from Paul Hollywood is sensational. One of the great things about my job is that I work with fellow Culinary Instructors and that means I always surrounded by amazing talent... Continue reading
Posted Jan 23, 2017 at Weave a Thousand Flavors
So here's what happened last Saturday, it snowed! A lot. And that meant, my cooking class was cancelled. And since Adult education classes follow the school county schedule, I was stuck with all 10 lbs of organic mussels. So I asked the boys, to put on their 'big boy pants' and get ready to eat a whole lot of mussels for the next 3 days straight. So we made them with wine & garlic and then with tomatoes and rosemary and finally I decided to use my mum's delicious cilantro and chili masala paste for the mussels. I've used serrano... Continue reading
Posted Jan 14, 2017 at Weave a Thousand Flavors
2017! And with this I'm kicking off 7 years of writing, right here. And all that matters is I'm still here and so are you! And for that a big warm & fuzzy thank you! So let's get going with some decadent Croque-Monsieur for Sunday brunch. Perfect. Served in Parisian bistros, this beloved decadent sandwich full of ham, Gruyere and Béchamel sauce is such a decadent way to enjoy Sunday brunch. A side of spinach and strawberry salad and ooh la la! There are those who only put ham & cheese in the middle of the sandwich but I love... Continue reading
Posted Jan 6, 2017 at Weave a Thousand Flavors
Thank You for being around for all the yummy eats we cooked up in 2016 and as we usher in the New Year, here's my wish for each and everyone of you ~ "May your pockets be heavy and your heart be light. May good luck pursue you each morning and night.” Happy 2017! And here's to many more delicious eats to come this New Year! Continue reading
Posted Dec 31, 2016 at Weave a Thousand Flavors
Hi! Sorry you didn't find the recipe smooth sailing. I haven't had any problem doing nuts that way either at home or at my cooking class with 12 adults - however, I've added an alternative to the recipe - 8 minutes at a oven preheated at 350 deg F. Also, the amount of confectioner sugar is only as much needed to coat the chocolate roll so no quantity specified.1/3-1/2 cup may be good enough.
You know, I love polenta cakes as much as I love upside-down cakes. So it should come as no surprise that I decided to head to my 'very own test kitchen' a.k.a my humble abode to work on combining the two. With much success might I add. The building blocks of the cake remain the same but the addition of cornmeal gives us a crumb so full of flavor and texture. Much more wholesome I think. Butter and brown sugar together makes the base for the cranberries over which the batter is then mound(ed). And best thing about it, it's... Continue reading
Posted Dec 20, 2016 at Weave a Thousand Flavors
What's not to love about crab dip? Then you add artichokes and cheese you've got something even better. But wait! This year for the holidays, I wanted to work on a recipe that has all those great flavors with some added oomph. Enter, the jalapeno & poblano peppers, loads of freshly roasted cumin, Spanish red onion and more. So what we have now isn't some reincarnated, rehashed version of the cream cheese dip that's been raiding our potlucks for eons but rather something fresh, full of veggies and damn delicious complex flavors. I taught this at class a few weeks... Continue reading
Posted Dec 16, 2016 at Weave a Thousand Flavors
I think you'll love it and so so easy to make Kavita!
Hello there! Remember me?! I know it’s been a while but I’ve been at this so long, that I feel I need to make no excuses to y’all for my absence. Because life happens and because you know I’m committed to my corner here in the blogosphere. And that means this website needs to roll with the punches – just like me. These past few weeks, I’ve been cooking up a storm. You won’t know it because, you haven’t heard from me about all those recipes – hand written scratches on equally ratty pieces of paper are stacking up in... Continue reading
Posted Dec 9, 2016 at Weave a Thousand Flavors
It's been a crazy week with teaching classes on the weekend, creating recipes both the class and Thanksgiving dinner next weekend and having company from out of town that we've literally just dropped off at the airport. As fun as this weekend's been, I know I'm late posting the best dinner rolls you can ever make this Thanksgiving. It's a variation on my regular dinner rolls but so much more delicious with the lovely hint of rosemary in each bite and a lovely buttery-honey-rosemary glaze on each roll. So without further ado, here goes! PS: No food styled pic waiting... Continue reading
Posted Nov 20, 2016 at Weave a Thousand Flavors
I cannot lie. I've been pottering around the kitchen working on a dinner roll recipe for Thanksgiving next week and this recipe is a by product of pantry staples. It's one of those recipes that I tweak every year - sometimes adding red wine, sometimes no wine, sometimes pineapples etc etc. You get the drift. But it's nice to have the cranberry sauce which is so essential to the meal, also be the one thing that requires the least of my attention. When I've got 14 other high maintenance dishes on the table, that's not asking for much is it?... Continue reading
Posted Nov 17, 2016 at Weave a Thousand Flavors
It's been one hell of a week. I'm glad to begin to regain a sense of normalcy in doing the things that make me feel good and connect with friends. Which is why it's been great to spend the day teaching a cooking class today & spending the day cooking with humor and laughter has been the best medicine. Evidently, I wasn't the only one who felt that way. For two weeks we'll be working on Thanksgiving sides and appetizers, so wonderful foods have been gracing our dinner table as I've best creating and 'test-kitchen-perfecting' these recipe before taking them... Continue reading
Posted Nov 12, 2016 at Weave a Thousand Flavors
I’m taking a break from writing the final post the series I’ve been posting these last few weeks on Singaporean and Malaysian classics and posting a delicious autumnal tart that I put together for my last cooking class – Autumnal Squash Tart. And I can I just say it is PERFECT for Thanksgiving and I think you’ll really enjoy it! It’s so great for Vegetarians in your company but you’ll love it even if you aren’t one yourself. So here goes, it begins with store purchased puff pastry. Roast up some butternut squash and sweet potatoes with olive oil and... Continue reading
Posted Oct 28, 2016 at Weave a Thousand Flavors
These last few posts you've heard me rant and rave about all the things so incredibly delicious about Hainanese Chicken Rice. We worked on the master stock which is key! All the conversion of collagen to gelatin is at the heart of this dish - and I just don't mean for soup. It's the base for the chicken, it's the base for the sauce and the base for the rice. So, key! The rice when sauteed with shallots and garlic and all that chicken fat laden stock is so flavorful, you'll cherish each bite and the sauce. Ooh & don't... Continue reading
Posted Oct 21, 2016 at Weave a Thousand Flavors
You've all probably read my story about my first taxi ride from Changi airport towards Singapore CBD Those concrete vertical slabs reaching out to touch the sky like the Pruitt Igoe settlements – endless rows of them. In the belly surrounded by steel and concrete jazzy sky scrapers in the heart of down town. The taxi drive dropped me off at my hotel and so began the hunt for food. I ventured into the hawker centers and soon was confronted with a big sign that read PIG ORGAN SOUP. The next several years would prove that with that sign, what... Continue reading
Posted Oct 14, 2016 at Weave a Thousand Flavors