Nectarine Tart with Frangipane

Almond Joy
My great-grandmother was a big fan of marzipan. And, as a kid, I struggled to understand why. I do not like the consistency of marzipan nor the flavor even though I can appreciate the artistry of the master confectioners who use all sorts of colors and shapes to make beautiful pieces. Marzipan candy can be absolutely stunning to look at, but you will never see me eating it.

The funny thing is I love frangipane which has the same basic flavor profile as marzipan. It is also made with almonds, though frangipane has a more delicate flavor. The two are wildly different—but it still makes no sense. You would think if you liked one you would like the other, right? That would be a no for me. Who knows? Maybe I was just mentally scared by the abundance of marzipan available around Christmas and the decided lack of chocolate…

Frangipane can be used in so many ways. A personal favorite is to use it in fruit tarts, especially during the summer months when the fruit is at its peak. (Though I would never refuse an almond croissant. Hint Hint.)

You could use any fruit you like—but the almond flavor of frangipane is a natural complement to any stone fruit, especially cherries, apricots, and nectarines.

This Nectarine Tart with Frangipane is my adapted version of a recipe from David Lebovitz of Chez Panisse fame. The tart shell recipe he uses is unconventional but worth a try if only for that reason…the results are superb.

Nectarine Tart with Frangipane Recipe
Adapted from David Lebovitz
Yields 8 servings Read more…

Spiced Roasted Cashews (Masala Kaju)

Kind Of Nutty
I’m not exactly sure when the recent nut craze began. People have been eating nuts for centuries. But it seems that recently nuts have been having a moment. My best theory is because of the popularity of the Paleo diet. But, there are so many other possibilities—not the least of which is that they are tasty—especially when they are spicy. Chili-Lime anyone?

Many world cultures and cuisines enjoy spiced nuts as a snack and India is one of them, with cashews being the most popular. Sometimes they are fried and eaten simply with a dusting of salt. Other times they are covered in fiery chili or other flavorful spices.

No matter how you prefer to eat your favorite nuts, be they spicy or sweet, you can forget about having to purchase them at your favorite retail establishment. Making your own spiced nuts at home is easy and has the added benefit of customization. Personally, I like my cashews a little spicy with a touch of curry powder or garam masala.

Go ahead and experiment. Roasted nuts are great by themselves as an afternoon snack or sprinkled on your favorite salad for some added crunch.

Spiced Roasted Cashews (Masala Kaju)
Adapted from Cook with Kushi
Yields 1 cup

Spiced Roasted Cashews is a crispy and delicious snack you can whip up in 20 minutes. We have included three spice blends: Salted Chili, Pepper Garlic, and Pakora. But, the potential varieties are endless.

They make a great snack and are a welcomed addition to a party snack tray or with afternoon tea. Read more…

Neer Dosas

Dosa-Do
The world of bread in India is an unending rabbit hole of textures, flavors, and preparations. Seriously. You could fill an entire year just working your way through them all. It’s a journey I would be happy to take.

Some breads you no doubt have heard of like naan and chapati. But, there are plenty of lesser-known regional varieties like litti that are hard to find locally.

Unlike the bread baskets on the tables of restaurants in the US, Indian breads are an important part of the meal, not just a filling accompaniment. Forget forks, Indian breads are usually how you get those flavors to your mouth.

While I would never refuse a fresh and piping-hot piece of naan, I do like to seek out other options when I can. My favorite non-naan? That would be a tie between chapati and dosas. But, puri are great too.

Dosas are very thin South Indian pancakes that are similar to crepes and are most commonly served with chutneys and Indian pickles as a snack. They are a favorite of mine both for their flavor and because they are a fantastic vessel for tasty vegetable tidbits, sauces, and even soups. The issue with dosas is that there are plenty of ways to make them, adding another level to that rabbit hole.

I recommend starting with the most basic version when trying something new at home. While the most familiar dosa batter is made from rice and lentils that have been fermented, a Neer Dosa is made from only 3 ingredients and is not fermented at all. This makes it much lower maintenance and a great place to start—because making dosas can take a little time and practice to get them right.

Just like their better-known cousin, neer dosas should be served with a wide variety of chutneys and pickled veggies.

Neer Dosas Recipe
Yields about 8 dosas Read more…

Vada Pav

Vada Voom
One of my favorite things to experience when traveling internationally is the street food. In my opinion, it is the best way to learn about a different culture. And, honestly, while a 3-star Michelin restaurant can be amazing, sometimes the snack from the cart on the corner is the best meal you will have.

Except for the NYC hot dog cart, the US doesn’t really have much street food culture. The closest we come would be food trucks. But, in a place like India, street food is unavoidable. I experienced this firsthand when my then fiancé and I spent some time with a good friend and his family in Mumbai.

Not gonna lie, eating the street food made me nervous. But, here’s what I learned from that experience. It is darn near impossible to avoid GI issues when traveling in India—no matter how careful you are. It may be TMI, but you need to be aware. Just go prepared. Preferably with a prescription.

Trust me it’s worth it because the real flavors of India are found on the streets. Except for that life-changing Tandoori crab…but I digress…

Picking a favorite snack, a.k.a chaat is impossible. But, Vada Pav would definitely be in my top 10. Keep in mind, my sample size in India is small, and consists only of Mumbai and Goa. I haven’t had the chance to go everywhere and find more options….yet.

To be frank, there’s a reason you purchase these. It’s a lot of prep and cooking for something that is just a snack. But, while I am sure someone somewhere is making these in the Bay Area, I haven’t been able to find them. So, when I feel a craving coming on, there’s nothing left to do but roll up my sleeves and get to work!

Vada Pav Recipe
Adapted from Chaat by Maneet Chauhan
Yields 4 servings

Vada Pav (a.k.a. Bombay Burger) consists of a deep-fried potato dumpling placed inside a bread bun. Vada is usually accompanied by green and coconut chutneys and fried green chili peppers. Although Vada Pav originated as a street food in Mumbai, it is now served in food stalls and restaurants across India. Read more…