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Devaki
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
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I have to be honest, I don't get folks who don't love mussels. If you love shellfish, then what's not to love! That briny meat is so good in a myriad of ways - in a wine sauce, with tomatoes, without them, with chorizo, beans, potatoes..I could go on and on. So if you love mussels as much as I do, this one's going to be right up you alley. Finely chopped up onions, garlic and carrots sauteed in olive oil, a liberal splash of wine, glug of cream and of course mussels. The cream sauce pairs so well with... Continue reading
Posted 6 days ago at Weave a Thousand Flavors
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Love a good chicken dish for sopping up loads of delicious gravy with crust bread? Then look no further. Cook this Basque style chicken and it will leave you in a state of euphoria! This Basque chicken uses just the most delicious set of ingredients – chicken legs – for that juicy dark meat, delicious smoked Spanish chorizo sausage, bell peppers, onions, tomatoes, herbs, smoked paprika, FINO sherry (a classic and one I consider a staple in my pantry) & topped off with artichoke hearts. All of this comes together in just a fantastic medley of flavors that will leave... Continue reading
Posted Jul 8, 2017 at Weave a Thousand Flavors
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Seared tuna is a marvelous thing. If you like tuna that is and especially if you like it rare. In my home, this is the stuff of dreams even with the kids. The Basque aren’t big on spices and certainly not on using a ton of ingredients. In fact standard fare in a Basque kitchen will use onions, peppers and garlic as pretty much the basis of most foods and with the exception of a ton on good quality olive oil and the freshest ingredients and produce known to mankind & not much else. The tuna in this recipe is... Continue reading
Posted Jul 1, 2017 at Weave a Thousand Flavors
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You'll be hard pressed to find a more beloved vegetable among Bengalis in India than Poshto. Poshto roughly translates to poppy seeds and refers to the singular ingredient that takes an array of vegetables, envelopes it in its creamy paste and turns it into something spectacular. You've often heard me brag about my mother-in law's excellent culinary skills. So on a recent visit, when she was cooking some wonderful dishes for a dinner party, I stood around handy with a note pad and camera and scribbled and clicked away. There are many veggies that are used to make poshto though... Continue reading
Posted Jun 23, 2017 at Weave a Thousand Flavors
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These delicious eggs are inspired from past travels New Orleans and the great culinary traditions that makes Nola, simply NOLA. Crawfish, those little suckers that are delish to make and a killer to peel. I have to be honest, the day I take up knitting is the day I’ll have the patience to peel these. I think Mr. Hubby would have a much easier time of this than I would. I can see him patiently sitting at table painstakingly peeling these and sharing pieces with all of us at the table while I would be out of there by shell... Continue reading
Posted Jun 9, 2017 at Weave a Thousand Flavors
This is so great to hear! I'm so glad you loved it. It is a true favorite in our family and a hit at the classes too :) Best, Devaki
Hi! With lentils I wouldn't hesitate to make a large batch at all. If you have a large enough pot that is! ciao, Devaki
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I don't know about you, but I never tired of yummy eggs on a Sunday. And quite honestly, I'm constantly looking for ways to cook those eggs up in a variety of ways. I mean seriously, can we ever get enough of eggs? They're good for us, full of protein and great for cooking on a budget. Shakshuka is one of those dishes that doesn't sound like much when you scroll down the ingredient list but when you dig into it for your first bite, it comes as a pleasant surprise! Now aren't those just the best kind of recipes?!... Continue reading
Posted May 21, 2017 at Weave a Thousand Flavors
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There are things we cook that we L.O.V.E. The kind of dishes you know you will always make forever and ever. This is one of those. Incredibly simple to make, with just a few ingredients, I promise you once you make this, it will be your next brunch staple. I hate to admit but sometimes, I'll fix it as a 'snack' after coming home from work. Yup, addictive! Mushrooms are julienned and sauteed in olive oil. To which cognac & heavy cream is added. Hence the term, 'creamed mushrooms'. The whole thing is simmered until a creamy thick sauce envelops... Continue reading
Posted May 13, 2017 at Weave a Thousand Flavors
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The really great thing about writing about food is that inspiration is everywhere. Sometimes a place, a taste, an ingredient and sometimes a person. I've wanted to make Maria's Viennese streusel cake for a long long time ~ she writes at Maja's Viennese Kitchen The truth of the matter is that cyber space is cluttered with millions of food blogs and some start off with a bang and then wither off within a year or so. Others start and then spin off into doing something completely different and so after a few years, the blog falls off. But there are... Continue reading
Posted Apr 30, 2017 at Weave a Thousand Flavors
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My mom’s cook Neelam has a reputation of cooking up delicious vegetable dishes. It’s her thing! So last weekend mom emailed a recipe for Kerala Style choley a.k.a. chick peas or garbanzo beans, that she swore would knock my socks off. To be fair she sent it for her grand kids and not actually me or My Hubby. But that seems to be the way things go when mother’s become grand mothers. As she like to say, “the interest is much more attractive than the capital!" So off I went and took the guesstimate email and turned into a full... Continue reading
Posted Apr 21, 2017 at Weave a Thousand Flavors
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I remember that early morning years ago, when my mother roused me from my bed, had me dress quickly and carted me along for a long drive to the Mumbai docks. The sun was still asleep, the fisherman were not. And neither were the true and blue seafood fiends and restauranters who would buy bushels of fresh food and seafood fresh off the boat. The air was palpable with energy, the floors wet, the space awash with the light emnating from dirty flourescent bulbs and the noise so loud with the voices of bargaining people, you could hardy think. It... Continue reading
Posted Apr 8, 2017 at Weave a Thousand Flavors
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I can't say that Upside down cakes are a staple around here. Though mind you, Mr. Hubby does love the pineapple version of it provided it's made from scratch. But lately, I've been seeing versions of banana upside down cake quite a lot all over the blogosphere. So the Afternoon Tea seemed like a perfect time to make one to go with Ham & Tarragon finger sandwiches. I also found ripe red bananas that remind of smaller sweeter plantains that I decided to use. Mind you, if I have to make this again, I'll probably just end up using organic... Continue reading
Posted Apr 3, 2017 at Weave a Thousand Flavors
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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 Mar 25, 2017 at Weave a Thousand Flavors
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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
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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
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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
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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
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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
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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