Re: Post from Fat Tuesday 2017
This morning while sipping my coffee I realized it was Fat Tuesday aka Paczki Day and I was without a paczki. While in some parts of the world revelers are dancing in the streets for carnival, today is the day I always indulge in one (or a few) of Poland’s most calorie-laden pastries, the paczki. Keep Reading!
If you live in Toronto you won’t have to travel all the way to Disney World for a Dole Whip – the pineapple soft serve delicacy with a cult following.
Continue reading “Now Watch Me Whip: Dole Whip”
TO START
Fritelle di Baccalà
Pickled Beet Eggs
Deviled Eggs
SOUP
Stracciatella (Italian Egg Drop Soup)
MAIN
Agnello al Forno (Oven Baked Lamb) with Potatoes
VEGETABLE
Piselli alla Fiorentina (Florentine Style Spring Peas)
DESSERT
Pastiera Napoletana (A Neapolitan Easter Cake)
Keep on reading!
If you have a hankering for pie, this rustic galette takes all the great qualities from a regular pie –– a browned pastry crust plus a gooey fruit filling minus all the fuss thanks to its free-form style. Keep Reading!
Today marks the Festival of Light, one of Hindu’s biggest and brightest celebrations. This ancient festival celebrates the triumph of light over dark and good over evil. Keep Reading!
When Juliet {Kiera Knightley} pleads with Mark {Andrew Lincoln} at his doorstep in Love Actually, for video footage from her wedding day, she bribes him with a box of banoffee pie. The moment she uttered the words, “banoffee pie,” I knew I wanted to try it. You see, I have an affinity for words and banoffee is one that strikes me. It rolls off the tongue in a playful manner and it’s a made up word, stemming from banana and toffee. Cheers to the British for bringing banoffee to our language and dessert to our bellies.
Continue reading “Banoffee Pie”
Trying new things. Being different. It’s not for everyone but for those who dabble in the unexpected, magical things can happen. Tonight, in my kitchen, I did something out of the ordinary and discovered the wondrousness of a simple, chocolate pudding. Afresh to the exploration with tofu, I chanced upon a recipe that piqued my curiosity.
Continue reading “Chocolate Tofu Pudding”
For those of you who are familiar with whoopie pies (and you know how good those are) well, eat your heart out because to me, a smashie is a delicate and glorified whoopie pie!
Continue reading “Smash-tastic!”
No matter how you say it this dessert has absolutely no class! What it does have is the perfect blend of sweet and salty and a flair of 1950’s Jello! Strawberry Pretzel Salad is common place on the potluck or buffet table, and makes its rounds about once a year for family holiday gatherings.
Continue reading “Strawberry Pretzel Salad”
“We snaked our way among the merchants and the beggars, wandered through narrow alleys cramped with rows of tiny, tightly packed stalls. Baba gave us each a weekly allowance of ten Afghanis and we spent it on warm Coca-Cola and rosewater ice cream topped with crushed pistachios.”
–The Kite Runner
Yesterday was a wintry wonderland with white frosted trees and brisk air that marked my cheeks a rosy hue. Today, however was filled with slush and intermittent raindrops. A day that left me in a shade of grey. I left work in the rain and came home to a mug of tea, mail and more emails. I discarded my work clothes for some yoga ones and headed out the door in hopes of some restoration! Great news…yoga was very relevant today taking on the form of back-bending and twisting. These asanas help open the chest and release any negative emotions which perked me up enough to head home to the kitchen!
Continue reading “Mixed Fruit Rasayana”
Semiya- vermicelli
Payasam- with milk
This is a very old and revered recipe that is an essential part of the South Indian meal. Payasam is especially prepared during festivals or on auspicious days and is eaten before any of the other foods. Consisting of minimal ingredients payasam instills a ‘homey’ feeling from the very first bite.
Continue reading “Semiya Payasam”
The most important ingredient in this dish is the mango. The sticky rice and coconut milk are the backdrop to this “king of fruit”. The best mango for this dessert is a small, sweet yellow type called Ataulfo (Honey Mango or Manila Mango). It is non-fiborous and widely available throughout the United States. Only the ripest (sweetest) mangoes should be used and can be detected by touch and smell. The ataulfo mango will be yellow, supple to the touch with a full-fruity aroma and the skin may have a slight wrinkling to it which means it is at perfection!
Continue reading “Coconut Sticky Rice with Mango”
Table Without Borders 