WINTER IS COMING / FESTIVE FARRO SALAD WITH ROASTED PUMPKIN, DRIED CRANBERRIES AND RAS-EL-HANOUT VINAIGRETTE - SALADE FESTIVE AU PETIT ÉPAUTRE, À LA COURGE, AUX CANNEBERGES SÉCHÉES ET AU RAS-EL-HANOUT

A cold wind was blowing from the north, and it made the trees rustle like living things.
- George R.R. Martin, A Game of Thrones

So the winter comes
where we belong
I feel the cold
within my heart
I see the night
deep in your eyes
the winter comes at last...
- Covenant, Winter Comes

As Winterfell characters often remark in Game of Thrones: "winter is coming".

Winter is nearing and there is absolutely no doubt about that. You can feel it in your lungs with every breath you take, smell it in the air, taste its watery sapidity, hear its broisterous complaint and deadly silence, and witness it through your eyes focused on barren landscapes and white mountain tops. Everywhere there are signs of the impending bitter season and whether you want it or not, it is only the beginning. So if you are wise enough, you'd better get your duvet jackets, wolly hats, fleece scarves and leather gloves out of the wardrobe or you'll end up frozen like an icicle...

Let us love the winter for it is the spring of geniuses.
- Pietro Aretino

December is an old friend; it reminds you of the past, together you share some laughs and tears, you feel warm-hearted though it’s freezing outside
- Mohamed Atef

Most people fear and loathe this gloomy and glacial period of the year, but not me. Wintry weather makes me gleeful and dissemilarly to a majority of the population, I never get a bad case of the blues once the trees are stark naked and the fall sunlight commences to fade. As a matter of fact, when November dies and painfully gives birth to December, glowing joy and powerful positiveness invades the very core of my soul. This is paradise!

After all I am a capricorn who was born on a frigid full moon Christmas morning (the 25th, precisely) and I have Helvetic, British and Russian blood running through my veins (and maybe a little Danish blood too). Consequently, I'm related to an ancient race of humans (the Teutons, Northmen and Slavs) reputed for having the capacity to brave the cold and being insensible to extreme meteorologic conditions - I guess this also explains my strong attraction to Northern Hemisphere countries and regions such as Great Britain, Scandinavia, Canada, Alaska, Siberia, etc... It's in my genes.

In the midst of winter, I found there was, within me, an invincible summer.
- Albert Camus, The Stranger

I wonder if the snow loves the trees and fields, that it kisses them so gently? And then it covers them up snug, you know, with a white quilt; and perhaps it says "Go to sleep, darlings, till the summer comes again.
- Lewis Carroll, Alice's Adventures in Wonderland & Through the Looking-Glass 

When gusts of freezing wind chill you to the bones, croaking crows break the ghastly quietude, mesmerizing starling murmurations - similar to evil clouds - hover over towns, snow heavily tumbles down like chalky rose petals and starts flirting with the plains, nature is frozen still, duck egg blue skies magically appear through the thick fog, darkness covers the countryside and a fiery sunsets illuminate the horizon, my brain becomes hyperactive, my energy is multiplied and exhilaration kicks in.

Jack Frost is my drug, my muse, my guide, my lover and my friend. He knocks me off my feet, inspires me, stimulates my intellect, helps me focus on what's important in life, puts me in a happy and romantic mood, fills me with endless hope, feeds my hunger for adventure, uplifts my spirit and gets me going.

From December though March, I savor every passing moment and enjoy the soothing comfort of my snuggly apartment, relish rustic food that sticks to the ribs (only on weekends though, otherwise I'd end up looking like a Michellin woman!) and brings a grin of satisfaction to my face, appreciate cuddling up on the settee with a cup of steaming cappuccino or spicy chai and revel in spending some cosy afternoons with my friends or evenings with my dearest. It is the time for relaxing at home and engaging in cheering activities.

Another reason for me to get all flushed and excited is the delightful array of versatile vegetables, fabulous fruits and enticing produces which make their entry on market stalls once autumn has waved us farewell. There is so much on offer that I never know what to choose when I visit my favorite "marché aux légumes" in Rive. Between fennel, cabbage, Brussel sprouts, cauliflower, broccoli, turnips, Belgian endives, leeks, pumpkins, celeriac, carrots, treviso (radicchio), parsnips, beets, apples, oranges, pears, mandarins, pomegranates, kumquats, grapefruits, litchis, kiwis, sausages, sauerkraut, vacherin Mont d'Or and chestnuts, my heart wavers...

At my table, variety rules and I rarely serve the same legume twice in the same week, hence my fridge is chock-a-block full with greens of many colors, shapes and sizes. Not only do I adore eating those harbaceus plants, but I also have loads of fun inventing new dishes with them.

While some of my experiments are only worth being metioned on my Facebook page (where I speak about my daily meals), some of the recipes I put together are just too exquisite not to be fully shared on my blog. It is the case with one of my latest creations to date: a festive "Farro Salad With Roasted Pumpkin, Dried Cranberries And Ras-El-Hanout Vinaigrette" inspired by my fondness for Middle Eastern, North-African and Mediterranean cuisine.

This unique, luscious, sweet and savory, hearty, spicy and colorful main course is a real showstopper. Indeed, nothing captures the attention more than a glorious bouquet of flavors as well as a harmonious combination of aromas and textures - the roasted and soft pumpkin, nutty and crunchy farro, sour and chewy cranberries, fragrant dill, heady mustard, deeply toasted sesame seeds, pungent citrus zest, creamy tahini and exotic ras-el-hanout spice come together just marvelously.

A hors-d'oeuvre which is perfect for any occasion - be it lunch, supper, a picnic, your family's Yuletide banquet or New Year's Eve Party - and will please both vegetarians and carnivores alike - it can be served per se or as accompaniment to meat, fish, cheese, tofu or seitan.

Give it a try, you'll be conquered!

Farro Salad With Pumpkin, Dried Cranberries And Ras-El-Hanout

Recipe by Rosa Mayland, December 2013.

Serves 2.

Ingredients For The Salad:
550g Pumpkin, roasted (see recipe) and cut into 1cm/0.39inch cubes
250g Raw farro, cooked (see recipe)
1 Onion (small), chopped finely
The zest of 1 organic lemon
3 Tbs Sesame seeds, toasted
4 Tbs dried cranberries
Fresh dill, chopped, to taste
Ingredients For The Vinaigrette:
1 Clove garlic, crushed
2 Tbs Tahini paste
1 Tsp Semi-strong mustard
1 Tsp Ras-El-Hanout
6 Tbs Olive oil
3 Tbs Lemon juice
1 Tbs Apple vinegar
Fine sea salt, to taste
Black pepper, freshly ground, to taste

Method:
1. In a medium bowl, whisk together all the ingredients for the Vinaigrette.
2. In a big salad bowl, put all the ingredients for the salad and add the vinaigrette.
3. Delicately combine.
4. Plate the salad and sprinkle with extra dill.

Remarks:
Choose a type of pumpkin that can be roasted (potimarron, butternut squash, blue Hokkaido, sugar pie, red kuri, tan cheese, etc...).
Both the farro and pumpkin can be used either warm or at room temperature.

Serving suggestions:
Serve as main course alone or accompanied with fish, meat, pan-fried tofu, seitan steaks or cheese and pair with Chardonnay, Pinot Noir, Riesling, Pinot Grigio or Sauvignon Blanc.

Salade De Petit Épautre À La Courge, Aux Canneberges Séchées Et Au Ras-El-Hanout
Recette par Rosa Mayland, Décembre 2013.

Pour 2 personnes.

Ingrédients Pour La Salade:
550g de Courge, rôtie au four (voir recette) et coupée en dés de 1cm
250g de Petit épautre (cru), cuit (voir recette)
1 Oignon (petit), haché finement
Le zeste d'un citron bio
3 CS de Graines de sésame, torréfiées
4 CS de Canneberges séchées
Aneth fraîche, hachée, selon goût
Ingrédients Pour La Vinaigrette:
1 Gousse d'ail, écrasée
2 CS de Tahini
1 CC de Moutarde mi-forte
1 CC de Ras -El- Hanout
6 CS d'Huile d'olive
3 CS de Jus de citron
1 CS de Vinaigre de pomme
Fleur de sel, selon goût
Poivre noir, fraîchement moulu, selon goût

Méthode:
1 . Dans un bol moyen, mélanger ensemble tous les ingrédients pour la vinaigrette .
2 . Dans un grand saladier, mettre tous les ingrédients pour la salade et ajouter la vinaigrette.
3 . Mélanger délicatement.
4 . Garnir les assiettes avec la salade et saupoudrer avec un peu d'aneth.

Remarques:
Choisissez une courge qui peut être rôtie (potimarron, butternut, courge musquée, etc...).
Le petit épeautre et la courge peuvent être utilisés légèrement chauds ou à température ambiante.

Suggestion d'accompagnement :
Servir comme plat principal seul ou accompagné de poisson, de viande, de tofu poêlé, de steaks de seitan ou de fromage. Ce plat se marie bien avec un Chardonnay, Pinot Noir , Riesling, Pinot Grigio ou Sauvignon Blanc.

FANTASTIC APÉRITIF NIBBLES: ENGLISH CHEDDAR AND CARAWAY SEED CHEESE STRAWS - FLÛTES ANGLAISES AU CHEDDAR ET AUX GRAINES DE CARVI

All through the long winter, I dream of my garden. On the first day of spring, I dig my fingers deep into the soft earth. I can feel its energy, and my spirits soar.
- Helen Hayes

Spring has returned. The Earth is like a child that knows poems.
- Rainer Maria Rilke

This year, winter has been particularly gruelling. Not only was it bitter cold and extremely gloomy, but it was also nerve-wrackingly endless. Thankfully, after much anticipation, the season of regrowth has finally made a welcome and promising reappearance around the middle of April and it is with open arms that we greeted its priceless return.

Ah, what a relief it is to be able to hear the birds singing at the top of their voices, see nature getting green and colorful, smell the embalmingly sweet aroma of grass and flowers, admire the generously bulbous shape of cumulus clouds, forage wild garlic, wear light clothes and luxuriate in the sunshine again!

Unfortunetely, this period of truce didn't last long. A week later, the depressingly dark, rain-laden and sterile skies as well as the frisky (lately, the thermometer rarely reaches 15° C/59° F) and harrassingly tempestuous winds reinstalled themselves and have stayed ever since. Consequently, everybody's good spirit and motivation have vanished, thus turning us into yammering zombies and moody divas.

Anyway, all we can do at the moment is dream and pray for a prompt change in the forecast, because if our beloved fiery planet doesn't make a comeback before the end of the month, we are seriously going to go haywire. Meanwhile let's pretend May is cheerful, bright and balmy...

Seating themselves on the greensward, they eat while the corks fly and there is talk, laughter and merriment, and perfect freedom, for the universe is their drawing room and the sun their lamp. Besides, they have appetite, Nature's special gift, which lends to such a meal a vivacity unknown indoors, however beautiful the surroundings.

- Jean-Anthelme Brillat-Savarin

With the better days hopefully soon settling in and June approaching, the excitement is palpable and we are all eagerly looking forward to celebrating the comeback of warmer temperatures by eating outdoors and savoring the lazy and interminable evenings on our quaint decks, cozy porches, spatious terraces or lush gardens. That is one of the great joys of spring and summer.

Thankfully, even if P. and I live in a humble village apartment, we are lucky enough to have a fairly comfortable balcony with a splendid view - a non-negligible detail when looking for a condo. In addition to being reasonably sized, it also faces south, offers enough privacy (no real vis-à-vis) and overlooks the gorgeous Salève mountain which stands at close distance from our building block (less than a kilometer away from the telepheric station).

There, sheltered from the harmful rays of our fiery globe or illuminated by candlelight, we  spend many hours munching on some delicious seasonal fares, sipping on our drinks (tea, coffee, wine or beer), philosophizing, musing on the world, gazing at the stars, reading and relaxing. This is our little piece of epicurean heaven, a holiday-like place where time stops and memories are made.

It is a unique and pleasant experience to have the opportunity of enjoying a scrumptious meal while breathing the clean air of the countryside, listening to the quirky chatter of feathered creatures and delighting in the beauty of nature. I must say that a luxury of this kind can be quite addictive!

Dining somewhere else than in a closed room or in our winter quarters is fun and highly satisfactory. Naturally, this stress-free activity implies that the food presented at our table must be easily prepared, uncomplicated and casual. As much as I love cooking sophisticated eats, I really don't want to sweat for hours at the stove when I could be chilling out on my comfortable plastic chair and having a passionating conversation with my boyfriend.

During the week, I'll cook light vegetarian suppers and excesses will be banned from our diet. Nonetheless, on weekends we'll take pleasure in letting ourselves go a teeny weenie bit. It is our habit to kick off the "festivities" at dusk with a simple "apéro" consisting of a few boozy coolers (Porto on the rocks and fruity cocktails - Malibu and orange juice - and later on some red wine for P. and a Belgian beer for me) and nibbles (Tyrells/Burts chips, French or Swiss salami, thin slices of roast beef and chickpeas - warm and au naturel or spicy and roasted). Then, once our appetite has been stimulated and hunger is well established, we'll close the evening by feasting on dishes* such as pilafs, stir-fries, curries, pan-fried fish or meat with roasted vegetables, salads, pasta, etc...

As you can see, happy hours are as important to us as dinners and we would hate to bypass that wonderful European ritual. This prelude to a supper (although it can sometimes replace it) is a serious social event that helps us slow down at the end of a hard day's work and build strong ties with others. Therefore, we generally prefer when our spontaneous or planned get-together are festive and not rushed as there's no hurry anymore and everybody wants to have fun. Simply put, "l'apéritif" is a way of life and we follow this tradition proudly.

Of course, it would be a crime to serve alcoholic beverages without providing hors d'oeuvres, hence a successful cocktail party cannot take place if appetizers are nowhere in sight. Those tiny bites don't need to be extravagant and costly, yet they imperatively have to be palatable and pair perfectly well with the refreshments people are consuming. For example, canapés, nuts, olives, slices of dried meat, cheeses, savory pastries and vegetable sticks with various dips are always a welcome addition to any late-afternoon gathering.

Life is great. Cheese makes it better.
- Avery Aames, The Long Quiche Goodbye

Wine and cheese are ageless companions, like aspirin and aches, or June and moon, or good people and noble ventures... 
- M.F.K. Fisher

One of my favorite tidbits are "English Cheese Straws". I find them ever so moreish and irresistibly rich. Besides, they hold a sentimental value for me since they are closely linked to England and the memorable times spent there with my grandparents - I remember baking them a lot together with either my Nan or mother during my early years. Nowaydays, I still make this retro British classic, however the recipe I have created is slightly more modern and elaborate than the one of my childhood (found in Be-Ro's bestselling book).

It is to be said that my intensely crunchy, savoury, flaky, cheddary, buttery and fragrant "Cheddar And Caraway Seed Cheese Straws" are addictively ambrosial and are without a doubt a great addition to any midsummer banquet. Try them yourself and see. I promise that you won't be deceived.

* Follow me on Facebook or Twitter if you want to learn more about our suppers.

Cheddar And Caraway Seed Cheese Straws
Recipe by Rosa Mayland, May 2013.

Makes about 60-70 straws.

Ingredients:
160g Plain white flour
40g Whole wheat flour
2 Tsp Caraway seeds 
1/2 Tsp Fine sea salt
1/3 Tsp Mustard powder
1/3 Tsp Onion powder
80g Unsalted butter
20g Lard
150g Mature cheddar cheese, grated
2 Eggs (63g), beaten
Extra caraway seeds for decorating 

Method:
1. Preheat the oven to 200° C (400° F).
2. Put the flours, caraway seeds, salt, mustard and onion powder in a medium bowl. Add the butter and lard, and rub the fats and flours between the fingers until the mixture is flaky.
3. Mix in the grated cheese.
4. Pour in the beaten egg, gradually, while continuously cutting and stirring with a knife until you obtain a stiff dough.

5. Roll out on a floured surface and cut into 12 x 1.5 cm (5 x 0.6 inch) strips.
6. Pour some caraway seeds in a shallow plate and dip one side of each strip in the seeds.
7. Twist the straws so that the seeded side goes around the strip in a spiral pattern and place them on a baking sheet lined with parchment paper.
8. Bake for 12-14 minutes, until golden brown.
8. Let cool on a rack.

Remarks:
If you wish, the caraway seeds can be replaced with poppy seeds, nigella seeds or cumin seeds, the lard with butter and the cheddar cheese with cantal cheese, salers cheese, gruyère cheese or any semi-hard cheese of your choice.

Serving suggestions:
Serve as appetizer with a glass of white or red wine - fortified wine also is a perfect accompaniment to the cheese straws.

Flûtes Au Cheddar Et Aux Graines De Carvi
Recette par Rosa Mayland, Mai 2013.

Pour environ 60-70 flûtes.

Ingrédients: 
160g de Farine blanche
40g Farine complète
2 CC de Graines de carvi
1/2 CC de Sel de mer fin
1/3 CC de Moutarde en poudre
1/3 de Poudre d'onion
80g de Beurre non-salé
20g de Saindoux
150g de Cheddar, râpé
2 Oeufs (63g), battus
Graines de carvi supplémentaires pour décorer
 
Méthode:
1. Préchauffer le four à 200° C.
2. Dans un bol moyen, mélanger ensemble les farines, les graines de carvi, le sel, la moutarde et l'oignon en poudre. Ajouter le beurre et le saindoux, puis frotter la farine et le beurre/saindoux entre les doigts afin d'obtenir un mélange qui ait la texture sabloneuse. 
3. Ajouter le fromage râpé et mélanger.
4. Verser l'œuf battu, graduellement, tout en mélangeant bien, jusqu'à cobtention d'une pâte ferme.

5. Etaler la pâte sur une surface farinée et la découper en lanières de 12 x 1.5 cm.
6. Dans une assiette creuse, verser les graines de carvi et enrober chaque lanière avec.
 7. Prendre une lanière et la tenir par chaque extrémité, puis tourner dans un sens d'un côté et de l'autre à l'opposé pour former une torsade.
8. Placer les torsades sur une plaque à pâtisserie recouverte de papier sulfurisé. 
8. Les cuire pendant 12-14 minutes, jusqu'à ce qu'elles soient dorées.
9. Laisser refroidir sur une grille.

Remarques:
Si vous le souhaitez, les graines de carvi peuvent être remplacées par des graines de pavots, de nigelle ou de cumin, le lard par du beurre et le cheddar par du cantal, du salers, du gruyère ou tout autre fromage à pâte mi-dure de votre choix.

Suggestions d'accompagnement:
Servir comme apéritif avec un verre de vin blanc ou rouge - ces flûtes peuvent aussi être accompagnées d'un vin fortifié.

TAHINI, POMEGRANATE AND CORIANDER POTATO SALAD - SALADE DE POMME DE TERRES AU TAHINI, À LA GRENADE ET CORIANDRE ~ ♥ ~ A GUEST POST FOR JENN AT "THE LEFTOVER QUEEN"

I have known the lovely Jenn Campus for quite a while now and have been visiting "The Leftover Queen" since its launching in 2007. During all those years I have followed her adventures striving towards the goals of sustainability, preparing traditional foods and seasonal feasting, and have admired her courage when she moved to Northern Vermont in order to live out her dream and become self-sufficient (growing her own vegetables as well as raising her own animals).

This home-spun culinarian has learned to cook from her maternal Calabrese Grandma, maternal Sicilian Grandfather, food adventurous mom and Scottish/German dad (who was famous for his “Leftover Soup”). It is then understandable why she is so passionate about using leftovers, being frugal and does a great job of whipping up healthy and economic meals from scrap.

Besides having a respectable and inspiring philosophy of life, being a real leftover queen and having an exciting genetic background (her DNA shows evidence of Scottish, English, German, Danish, Dutch, Mohawk and possibly Irish ancestry),  Jenn is also the creator of the "Foodie Blogroll", an ever-growing social network and community of thousands of food bloggers (as a matter of fact it is the biggest on the web) that offers weekly giveaways, many contests and a Publisher Program enabling you to earn revenue through advertising...

As she advocates healthy eating and enjoys creating gastronomic delights based on simplicity as well as everyday foods that can be traced locally and respect the earth’s cycles, I thought that it would be a brilliant idea to invent a potato salad which could be adapted according to what’s on the stalls of your regional farmers markets and savored as a fulfilling main course that can stand alone: a refined, quirky and scrumptious "Tahini, Pomegranate And Coriander Potato Salad" which provides cheap nourishment, incredible pleasure and is well-balanced, especially if paired with proteins such as fish, meat or eggs...

So, if that short introduction made your mouth water and your tastebuds tingle, tickled your curiosity, captivated your attention and gave you the urge to read my article, then please hop on over to "The Leftover Queen" in order to get a glimpse of my pictures, discover my recipe and have a look at Jenn's great site. Hopefully you'll enjoy my post...

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Etant donné que beaucoup de mes lecteurs francophones ne comprennent pas forcément l'anglais et que malheureusement peu d'entre-eux auront la chance de lire mon billet invité et dernier article en date sur le merveilleux blog de ma collègue vermontaise Jenn de "The Leftover Queen", je me suis permise de traduire la recette qui y figure afin que vous puissiez aussi en profiter car je pense qu'elle pourra vous intéresser (vous pouvez tout de même y jeter un coup d'oeil car ses recettes nature sont vraiment passionnantes et mon article contient d'autres images que celles exposées ici).

J'espère que ma "Salade De Pommes De Terres Au Tahini, A La Grenade Et Coriandre" vous plaira car elle est divinement colorée, fraîche et savoureuse. Cette création personnelle est une ode à une cuisine économique, à tendance végétarienne et qui est loin d'être insipide/fade, pas raffinée et inintéressante...

~ Salade De Pommes De Terres Au Tahini, A La Grenade Et Coriandre ~

Recette par Rosa Mayland, Novembre 2011.

Pour 2-3 personnes.

Ingrédients Pour La "salade":

750g de Pommes de terre fermes, de petite taille

1 Carotte moyenne, grossièrement râpée

1 Poivron rouge, coupé en petits dés (voir remarques)

1 Oignon rouge (moyen), coupé en fines rondelles

30-40g de Jambon fumé, haché finement

50g de Noix de Grenoble, hachées grossièrement

Une grosse poignée de graines de grenade, ou selon goût

Coriandre fraîche, hachée, selon goût

Ingrédients Pour La "Sauce A Salade":

3 CS de Tahini

3 CS de Lait

1 CS d'Eau (ou plus si la sauce est trop épaisse)

1 CS de Vinaigre de malt

1 CS de Moutarde douce allemande (ou française - moutarde à l'ancienne)

1 CS d'Huile d'olive

1 CC de Crème de raifort

1 CC de Worcestershire sauce

1/2 CC de Sucre

1/3 CC de Paprika fumé

1/4 CC de Poudre d'oignon

Sel, selon goût

Poivre, selon goût

Méthode Pour La "Sauce A Salade":

1. Mélanger tous les ingrédients ensemble, jusqu'à ce que vous obteniez une sauce un peu épaisse, comme de la mayonnaise. 

Méthode Pour La "Salade":
2. Cuire les pommes de terres à l'eau jusqu'à ce qu'elles soit cuites, puis les égoutter et les laisser refroidir afin qu'elles deviennent tièdes. Les couper en deux dans la longueur.

3. Mélanger délicatement tous les ingrédients ensemble et ajouter la sauce, puis mélanger le tout.
4. Servir et décorer avec de la coriandre.

Remarques:
J'ai utilisé des pommes de terres Charlottes (pommes de terre), mais vous pouvez aussi utiliser d'autres variétés cireuses, comme la Désirée, Nicola, Bintje ou Kipfler qui sont parfaites pour faire des salades.

Quand j'ai fait cette recette les poivrons étaient encore de saison. Comme ils sont maintenant hors-saison, je vous recommande de les remplacer soit par 1 tasse  1 / 3 de courge muscade coupée en petits dés/fines allumettes ou la même quantité de choux de Bruxelles finement râpés ou de bettrave crue coupée en fines allumettes.

Si vous le désirez, il vous est possible de remplacer les noix de Grenoble par les noix de votre choix.

Idées de présentation:
Servir cette salade seule comme plat principal ou acompagnée de poisson fumé (saumon ou maquereau), rollmops, petites crevettes roses, d'oeufs cuits durs ou de viande froide.

BAINGAN BHARTA OR SMOKY MASHED EGGPLANTS - A GUEST POST BY TANVI AT "SINFULLY SPICY"

Once again, I have the honor to share with you another guest post by a lovely blogger whom I hold in high regard and whose work I very much enjoy. This very special person is the delightful Tanvi of the very evocatively named blog "Sinfully Spicy".

This well-travelled native young woman hails from Dehli in India and now lives in USA's most fun city, Las Vegas. Besides baking, she loves to cook North Indian food in an instinctive manner and create fusion recipes influenced by her rich roots. Coming from a family of "super cooks", you'd think that she would also love to eat, yet weirdly it is absolutely not the case!

Tanvi is very talented both in her photography as well as in her cooking. There is absolutely no doubt about that. Being of Asian origin, she is naturally a spice addict and adores well-seasoned grub. Hence, blandness is a word which doesn't exist in her vocabulary.

This lady's experementative, healthy, colorful, fragrant, traditional, homely, yet elegant everyday style dishes are just exhalirating and amazingly scrumptious looking. Each creation is gracefully as well as attractively staged, the specialities are always accompanied by interesting information and her pictures are outstanding in their purity and apparent lack of fussiness. Visiting her blog is like taking a one way ticket to buoyant India. Wonderfully desorienting and so exotic.

Thank you so much Tanvi for consenting to write this marvelous post for me and accepting to be my host. Your "Baingan Bharta" rocks and as soon as eggplants are back in season, I'll try that lipsmacking speciality!

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It’s a great pleasure to be guest blogging for Rosa of Rosa's Yummy Yums today. She has one of the most encouraging & kind blogger around, whom I have been lucky enough to be friends with. Depth of her writing, beauty of her lens & her enthusiasm has always been inspiring.It was a pleasant surprise when she wrote to me for a guest post. Thanks so much Rosa for inviting me to your blog today.

I am here to share one of my favorite winter recipes with her wonderful readers today. There are some things in life,which take you back to your roots no matter where you are in the world! My grandmother used to roast vegetables & bread amongst glowing charcoal pieces of her angithi (traditional indian brazier) while she kept herself warm during harsh north indian winters.We used to flock the angithi as kids to feed ourselves. Sitting miles away, the aroma which fills the house while roasting eggplants for this dish is one of those things I look forward to in my kitchen . It’s a trip down memory-lane which nurtures my heart & soul with the spirit of those days.

"Baingan" is Hindi for eggplant & "Bharta" translates to any kind of mash. No points for guessing - this is mashed eggplant with spices. Its an easy recipe originally from rural north india where a chulla (clay/mud cooking stove) is used to roast the eggplants which are then peeled, mashed and combined with oil & spices. If done the traditional way i.e roasting the eggplant in heat from burning coal or wood,the taste of this dish is divine & most authentic. I think, open grilling is the best way to handle eggplant.

The key thing to keep in mind is that you need to char the eggplants to death. Don’t worry about them getting burnt or looking ugly, the peel will go away but before that, it has to make the flesh tender, concentrate the juices & sugars within & infuse the smokiness. Grills, broilers or stove tops work great to do the job, just be ready for a big time cleaning if you choose to use the stove top as I do J The second important thing to ensure is that even though this is a mash, the texture of the finished dish has to be chunky; hence all the ingredients (even spices), which go in, are either coarsely chopped or pounded. In all "Baingan Bharta" is chunky, smoky & spicy mash!

The dish is best served with flatbreads and a pickle /chutney / salad on side. You can serve it as a dip. I sometimes fill miniphyllo cups with bharta, top with some pepper jack cheese & bake to serve as appetizers. The ideas to eat are endless..just try your own way.

~ Baingan Bharta Or Smoky Mashed Eggplants ~
Recipe by Tanvi at "Sinfully Spicy".

Serves 2-3 people.

Ingredients:
1 Large eggplant (about 1lb)
1 Tsp Oil (for rubbing on the eggplant)
3 Tbs Mustard/olive oil
1 Cup chopped red onions
1 Inch Fresh ginger shoot, chopped
4 Cloves garlic, chopped
1-2 Thai green chilies, chopped (adjust to tolerance)
1.25 Cups Chopped tomatoes
1 Tsp Coriander seeds
3-4 Whole dry red chilies (adjust to tolerance)
1/2 Tsp Amchoor (dry mango powder)
1/2 Tsp Garam masala
Salt, to taste
1 Tsp Mustard/olive oil (for drizzle on top, optional)
Cilantro and green chilies chopped (for garnishing)

Directions:
Wash the eggplant and dry the skin with a cloth.
Rub1 tsp of oil all over.

Use any one of the following methods to char the eggplant:
1. This is what I do:
Heat your stovetop on high. Char the whole eggplant, turning with the use of tongs to char on all sides, until the skin has blackened & the flesh is soft. This will take about 20-22 minutes. Keep a watch while you do this.
2. Preheat a grill to medium heat; you can slit the eggplant into half, grill skin side up for 25-30 minutes. If you plan to use an oven, preheat broiler to 325° F (170° C) and roast the eggplant for about 15-20 minutes until skin is burnt & starts to peel off.

While the eggplant is roasting, pound the coriander seeds and dry red chilies using a mortar & pestle. Set aside.
Once the eggplant has charred, using tongs, transfer it to a plate and let cool down for about 15 minutes. Peel off the charred skin from the eggplant.You can remove seeds if you want. Using a fork, mash the flesh. Set aside.

Heat oil on high in a heavy bottomed pan. When the oil is almost smoky, reduce heat to medium & add the chopped onions. Sauté for about 6-7 minutes or till the onions are translucent but not browned. Next, add the chopped ginger, garlic, green chilies and sauté for 30 seconds or till you smell the aroma. Add the coriander & red chill mixture next and sauté for another 30 seconds. Next, add the chopped tomatoes, set the heat on high again and cook the tomatoes for 7-8 minutes until they soften (but do not mush) and you see oil separating on sides of the pan.
At this point, add the mashed eggplant and salt to taste. Combine everything together, set heat to low and let cook for 3-4 minutes. You will see that the color of the mash deepens & few oil bubbles on the surface as it cooks.

Remove from heat and while still hot, add the dry mango powder and garam masala. Mix well.

Garnish with loads of chopped cilantro, green chilies, drizzle with some raw mustard/olive oil and serve warm with naan/ chapati (flatbreads).
Enjoy!

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