Take Out!

Dewali, Christmas and New Year's I was able to enjoy some very special take out... meals prepared by friends and family that we enjoyed at the same virtual table.

At each meal I was able to take away and learn something that will help brighten days and improve my menus in 2021.

FIRST PARTY of 2021!

FESENJAN and a SCOTCH TASTING 

This was the Sunday night before we were to return to work for our first days of the new year in our home offices. The last day of this holiday season and first official party of 2021!

Alex cooked up a delicious batch of Persian Pomegranate Fesenjan and then personally delivered it to our door with Saffron rice. For dessert, some tasty bars of pressed chia and seeds.

Currently fesanjan is Alex and Penny's favourite meal, introduced to them at their favourite restaurant, the Pomegranate. Not only healthy and nourishing, but rich in protein and invigorated by the colour of pomegranate seeds. Deep, layered flavours that develop over the hours required for the curry to simmer on the stove.

After dinner, we had a Scotch tasting, courtesy a kit put together by one of Alex' suppliers, which included: a scotch tasting wheel; four airplane sized bottles of different scotches; maple syrup; and orange bitters. There was a sampling from three regions, including: Campbeltown, Speyside and Highland; and there was also a tiny bottle of Crown Royal to mix up a Canadian Old Fashioned, with maple syrup and orange bitters. The tasting was pre-recorded and the presenter walked us through the different varieties, commenting on flavour profiles and finishes, but we frequently paused the video to argue some of the points he made and to savour the different flavours and compare. 

At this tasting I learned Campbeltown is actually one of the five Scotch producing regions in Scotland, with just three distilleries.  Also, I'd never examined a scotch tasting wheel, but it makes perfect sense there would be such a tool, and with just a bit of digging, I've just found a botanical tasting mat for gin to use at a future tasting.

Scotch tasting

Campbeltown, Glen Scotia Distillery, 15 year old

Highland, Loch Lomond, 18 year old

Speyside, Glen Allache, 12 year old

Canadian, Crown Royal  

Tasting notes highlighted the whisky, type, age, proof with descriptions for aroma, taste and finish, with an overall score 1-5. The Campbeltown proof was 54% which made it the strongest of the selections, and a bit medicinal tasting to me. My favourite was the Loch Lomond, for its rich plum taste and smooth finish.The Speyside was also very nice, tasting of stewed fruit with a sweet finish (the presenter mentioned a chocolate note but it just wasn't there for me). I think Islay is my overall fave, for the smoky/peatiness of it, but it was not at the table in this tasting; probably a good thing as I was able to be more open-minded about the highland.

EPITOURIST HOLIDAY

MEDITERRANEAN MEZZE and COOKIE EXCHANGE

It was awhile since the Epitourists were able to gather, so a December meet was organized with the theme: Ottolenghi Mezze, with dishes inspired by his Master Class.

Kaarina generously volunteered to ferry the dishes between our houses in East York, Scarborough, and Uxbridge. Although logistics didn't allow Laura to share a dish, she was able to join our get together. 

Mezze is the perfect theme for a collaborative festive meal, because it is all about the bounty of multiple, colourful plates and intense flavours. 

Our lunch included offerings of Caroline's humous and sourdough flatbread; Kaarina's walnut and pomegrante muhammara; and my contribution of pea spread with smoked marinated feta. Such a colourful table! 

I enjoyed the pea spread with feta so much I ended up making it as an appetizer on Christmas Eve.

Pea Spread and Marinated Feta

The combination of colours, flavours and textures is striking and memorable. With a bit of prep, the whole dish comes together in minutes. 

A few days ahead, marinade feta with some lightly charred garlic and lemon peel.

On the day, thaw frozen peas and pulse to a coarse consistency in a blender with mint, tarragon, garlic and a bit of oil. 

The following week the Epies enjoyed each other's company again at an afternoon tea. There were some challenges in timing of deliveries for the cookie exhange, but suffice it to say I enjoyed every mouthful... eventually! In a way I am glad the deliveries were staggered because I'm not quite sure I would have the discipline to hold off munching everything as soon as it arrived.

It had been a busy week, so instead of baking, I ended up slipping in some of Rob's homemade shortbread along with some of my teriyaki spiced nuts. Caroline had baked some delicious chunky chocolate chips. Kaarina had an impressive plate of florentines, shortbreads, and bite-sized almond snowballs. So much variety! 

Note for future: cookies with sherry are a wonderful pairing, as Kaarina discovered.

DIWALI AND A CHRISTMAS PRESENT

VEGETARIAN FEAST

To help celebrate Diwali,  Amita delivered an Indian feast to our doorstep so Rob and I could join the celebrations on Facetime. She is such a marvelous cook, so of course the food was delicious. The savoury pancake was the perfect accompaniment with the vegetarian dal. 

Asking for a recipe doesn't work, as she is such an intuitive cook and a lot of the technique reveals itself in the doing; for example,  rolling out chipatis so they are the right consistency, and timing their cooking, does involve so many subtle nuances.

So I asked for a lesson on making the pancakes, and as a Christmas present to Rob and I, she delivered a box full of ingredients to my front doorstep. Best of all, it came with a Facetime cooking lesson. Amita walked me through each step as I pointed my phone at the ingredients that were coming together. There were some clumsy moments and the kitchen was an absolute mess when I finished, but that pancake was a revelation. Humble ingredients but what flavours! 

It wasn't until after cooking the first batch I learned the name for the Gujurat specialty is Handhvo. Satisfying comfort food, and very high protein vegetarian. I have the basics down now but it will be a few more attempts to get the knack. Luckily I have some extra batter, which is frozen and waiting for the next time. I especially liked the cumin and sesame seeds that are roasted just before the batter is added to the pan, they are such powerful pops of flavour! It will be perfect to make on the boat, too.

Handhvo

Soak equal parts rice and  chick peas for several hours. Discard water they were soaking in, add garlic, ginger and salt, and then add a bit of water before grinding. The batter consistency should be quite thick, but still easy to pour. At this point you can freeze any extra quantity for future use - it will keep for a couple of months in the freezer.

To batter, add yoghurt and cut veg (grated carrot or zucchini; diced onion; thin slices of green/red/yellow pepper). Mix well.

Heat non-stick pan, add vegetable oil and when that is hot, add the cumin seed. When cumin seeds are browning, add the sesame... they will pop so you may need to cover with a spatter lid.

Pour in the pancake batter. The pancakes will take 10-12 minutes each, don't try to rush but do check occasionally by lifting the bottom to check for even browning. When the one side is browned, flip it over and cook the other. Goes very well with cilantro and mint chutney.