Six Seasons: A New Way with Vegetables
Red pepper, potato, and prosciutto frittata topped with ricotta
It is so hard for me to find good prosciutto in India, so when I occasionally see it, I load up and freeze it. It is like gold to me. Let's start by talking about prosciutto and comparing it to bacon. Prosciutto is from Italy, made from the hind leg of a ham, heavily salted and aged in a cold, temperature-controlled room for 9-24 months. The salt draws out the moisture and concentrates the flavour. It is never smoked. Because of the curing process, prosciutto can be eaten as is. Bacon, on the...
Tomato-rubbed grilled bread with tomato salad
Summer is about fresh tomatoes, and in Bangalore, we see some lovely cherry tomatoes grown on local farms. The local farmer's markets are...
Fried potato and cheese pancake
While planning coursed dinner menus, I have to be cognizant of each dish's flavour profile. I choose dishes that are bright with spice,...
Kohlrabi with citrus, arugula, poppyseeds, and crème fraîche
I love kohlrabi (also called knol kohl), a vegetable that most folks avoid because they do not know what to do with it. Although I do...
Spaghetti with small tomatoes, garlic, basil and chiles
This is the perfect summer pasta: light, flavorful, and fresh. The recipe literally lists all the ingredients. It does not take much to...
Grated carrot salad with grilled scallions, walnuts, and burrata
This is a super simple spring or summer salad. I love how the flavours come together with the creamy burrata. Feel free to substitute...
Turnip, leek and potato soup
It is winter, so turnips have flooded the market. I love turnips and try to enjoy them during this time of the year. This is a delicate soup dominated by turnip flavour. The leeks and potatoes temper the turnips' flavours a bit, and the herbs add earthy notes that complement the vegetables. This is a smooth soup, with mild, delicious flavours. I enjoy it for dinner with a few slices of sourdough bread and cheese. This book, Six Seasons, is one of my favourites for a variety of vegetarian...
Roasted Brussels sprouts with pancetta vinaigrette
I love pancetta and always have a stock in my fridge, which beckons me to dig in. But let us unravel the mystery of pancetta. It is the...
Tomato, melon and red chilli salad with burrata
I love burrata and find every opportunity to indulge in the creamy cheese. The Italian cheese originated in the 1920s in the southern...
Spicy bean dip
There is a world of bean dips that span most cultures and cuisines and are relatively unknown but amazing. These bean dips are beginning...
Swiss chard, leek, herb, and ricotta crostata, with walnut dough
Although I enjoy a savoury pie, I have been intimidated to make them because of the crusts. I realize that part of the magic is a...
Farro with tomatoes, raw corn, mint, basil, and scallions
Farro is a family of ancient wheat that includes Einkorn, Emmer, and spelt. It was first farmed in modern Turkey and Syria and became one...
Cold-brine pickled green beans
Vinegar-brined pickles differ from fermented pickles; they are a more controlled process and are not dependent on the vagaries of yeasts...
Roasted beet, citrus, and olive salad with horseradish
I love trying and playing with new combinations that play on the palate and give new flavours. The salad starts with the classic...
Beet slaw with pistachio butter and raisins
I was intrigued by the combination of beets and pistachios. I am also a huge slaw fan, so I had to try this recipe from one of my...
Grilled radishes with dates, apples, and radish tops
A long time ago, I hated salads. All I was used to were the standard classic salads that most of us eat. I found them boring and...