This is ridiculously delicious and incredibly impressive. What if I said it was ridiculously simple too?
If you’ve followed me along in my food journey, you know very well that I love to create fancy food with a twist. Also, I’m not very picky. I like simple food that has a punch and is pleasing to the eye. I can’t ice cakes, and I can’t decorate fancy cookies. Still, I do love pretty things.
I can’t believe we’re in mid April already!
Four years! It’s been four years and two days since I published my first post.
It is a relationship. A bond between the writer/creator, blog space and readers/friends. A relationship I take quite seriously and cherish every bit of it.
I wonder how the days were when there was no puff pastry in the freezer.
Making a puff pastry is an art, an art of being patient. The dough is breathtakingly soft and pliable. There is an aura of romantacism while you handle the dough and roll carefully, quarter turns and striping/dotting The ingredients are just a few, but so many small details go into making the dough. I had little clue until then about the process, and how amazingly flaky, pure buttery it would be. The first bite I took after we baked one batch just blew my socks off. I instinctively remember closing my eyes and tasting the butter, the flakiness and the gazillion layers so thin and crispy. The effort paid off.
What’s your favorite dessert?
I couldn’t pick just one. It’s coffee cake one day, falooda another, or a simple gulab jamun, which I always love.
While San Francisco is famous for it’s Golden Gate Bridge, cable cars and earthquakes, it’s also very famous for its restaurants. There are no words to describe the popular sourdough of San Francisco, it’s amazing. The food truck festival is a very popular one. The Ghirardelli ice cream is just to die for. My mouth just waters with the memory of the English muffins from Model bakery. Ahhh, so good. Little Italy has some beautifully created dishes as well. While burritos are considered sacred here, Chinese food is like an institution. We have some very very popular chefs who have great restaurants, and I’ve been to a lot of them. It is a food heaven filled with culture and beauty.
In the words of my teen…….
It was a dark winter night. There was rain dripping outside, but it was only a pitter-patter. The night was tranquil, and in my room, I felt sluggish. In this mood, I pondered over the question I was asked time and time again. “What do you want for Christmas? Tell me.”
At first I was so irked by that question. But then, thinking about it, I realized I was being unfair. It was a sweet, endearing question that I had rebuffed every single time. On my bed, about to sleep, I thought about that question. A few weeks ago, he had won a $100 Amazon gift card after winning a cricket championship, and without question was spending it on Christmas presents for the family. Without regret, he kept smiling and asking me what I wanted for Christmas.
I sat up and was really in awe. We admonished him for not keeping a secret and even not to bother us much. It was such a selfless thing for someone to do, and after all, he is only 10 years old. Of course, we will love the gifts, but none of us will ever forget the thought and selflessness of this little boy, our baby bear. I’m so proud of my little brother – we all are – who truly has the spirit of giving, the spirit of the holidays within him.
Happy Holidays and a Very Merry Christmas from our family to yours.
Pizzelles - Brown Butter - Almond Pizzelles
- 4 egg whites at room temperature
- ⅔ cup coconut sugar or plain white granulated sugar
- 3-4 drops almond extract(optional)
- ⅓ tsp vanilla extract
- ⅓ tsp salt
- ⅓ cup almond flour
- ⅓ cup all purpose flour
- 4 tbsp browned butter or melted butter
- Few tbsp of melted butter
- Preheat the pizzelle maker.
- In a mixing bowl, whip the egg whites with sugar, almond extract, vanilla extract and salt. Whip for a minute until lightly frothy.
- Add the almond and all purpose flour and the melted butter and mix everything until well combined.
- Brush the pizzelle maker with some butter and pour a tbsp of the batter and cover, cook for 3 minutes.
- Take it out and put it on a cooling rack. It gets crispier very quick, so if you plan to make a cone, make it immediately before pouring the next batch.
- You can store these in an air tight container and stays for long.
You can make these gluten free by substituting the all purpose flour with coconut flour, buckwheat flour or oat flour. You will be compromising a bit on the taste but not a lot.
Here you can even substitute the butter with coconut oil or vegetable oil. Again the butter is a great flavor inducer.
You can add coconut flakes, chocolate chips, powdered spices, grated orangerind and lemon for the extra flavoring.
Once cool, pack in airtight containers and they stay good for a while.
TIPS TO MAKE A PERFECT PIZZELLE:
Make sure to brush some melted butter on both sides of the griddle before pouring the batter.
Do not pour a lot or a little. A tablespoon is good.
Let the pizzelle heat up and turn to green light before you add another batch of batter. That way it will cook well.
After it cooks, always put it on a cooling rack so that it crisps up.
How is your Prep coming along? Big plans for New Years Eve? Wow it’s almost 2016!!
I am overcome with gratitude and filled with happiness for the support you have shown me over the years. I’ve always loved hearing from you and learning about you. I’m always excited to share a small piece of our lives. Thank you all for reading, and your never-ending kindness and responses.
Thank you. Love and Hugs.
Eggplant is a love or hate kind of a vegetable. Most of our household belong to the latter. A reason that this is my first eggplant dish on the blog:). In the words of one of my friend, ‘this is a curry even a non-eggplant lover would enjoy’.
It’s just that growing up I was never fond of aubergines/eggplant and dad would sit next to me for hours staring and waiting for me to take a small bite. Time would go by slower than normal..tic toc tic toc. I didn’t give up, I didn’t eat. He gave up..poor dad. Although not a big fan then, now I am. I have found a formula that I love. Just that now, hubby will eat a burnt toast but not eggplant and he is the most non fussiest person I know. Oh well…to our post.
For a few minutes, delve into the past with me. Come with me into the 3rd grade classroom…
There she was, with a bright beautiful smile, blueish green eyes and the warmest personality I had seen. Modestly dressed and with no trace of makeup, she was a new teacher for this school. Instantly, I took a deep breath and knew this year would be a great one for my soft, gentle, and timid son. She got down to his level, welcomed him and gave him a hug. I watched everything standing outside the door. He looked back at me and gave me a smile. That was when I knew he will be alright. She came towards us with an inviting smile on her face. She introduced herself and told me, “Don’t worry, go have some coffee. He is safe with me.” With tears, I turned back to walk towards the car. Tears of happiness that my boy was well taken care of.
Christmas is just around the corner. It will come by, before we know it and will pass by in a blur. The journey during December is a beautiful one.
Amidst all these you guys, it’s been a tough last 4 weeks for a place very dear to my hubby and a lot of people who belong to Chennai.
I met my husband in Chennai Airport for the first time. A memorable moment that I will never forget. What Chennai and the 6 million people in it won’t forget is, what they saw and experienced in the last few weeks.
Have you ever asked yourself, “If I were to re-live the last 10 years, would I do some things different?” I definitely ask myself that sometimes.
We rush to achieve perfection in everything, and try to juggle a ton of stuff when all we can do is manage one. After all, we are just human. I would like to change small things. I didn’t have to vacuum everyday. I didn’t have to buy that perfect gift and drive around 4 hours to find one. I really didn’t have to eat that whole bag of chips (although I enjoyed it then). I would’ve loved to visit family back in India more often.
HAPPY THANKSGIVING EVERYONE!
There are a couple of reasons I am super hyped for this post.
One: Cardamom and Saffron, a match made in food world, is not only a favorite of mine but also of many. Isn’t there something great about it?. Close your eyes and think of those two spices. The warmth and the sweetness just engulfs you.