OM - absolute, ultimate state of peace

OM -

I was fortunate to work with the now Head Chef of OM, Jaime, during an Arboretum class taught by Raghavan Iyer.

His teacher, Raghavan, credentials straight from the OM website read: "Raghavan Iyer is an internationally awarded cookbook author and culinary educator. He is a two-time James Beard Award finalist and a Julia Child Award winner for Cooking Teacher of the Year. His most recent cookbook, 660 Curries, has been shortlisted among the top cookbooks by National Public Radio, The New York Times, Boston Globe, and Food and Wine Magazine."

Raghavan is of the best teachers; particular yet creative, harsh but forgiving, talkative and reserved. I've been very pleased to work with him and hear the stories of his tours to spice plantations in India.

Raghavan introduced Jaime as the chef for the upcoming opening of OM, a new modern Indian restaurant opening downtown. During the class we worked to prepare the meal for the always huge number of attendees. I quickly told Jaime my story of the first time I worked with Raghavan where I mistakenly de-seeded the Thai chili peppers from the recipe. You never de-seed for his recipes. Never.

Finally months after the opening my husband and I were able to get to OM and try out some of the flavors that I have been using from 660 Curries. We weren't disappointed. The Naan was amazing, all the Tandor items perfectly seasoned, and after the waiter found out I knew Jaime we were able to go back into the kitchen and talk to him. Man is it hot back there! Must be all the chili seeds....

I highly recommend trying this restaurant out if you are in the Minneapolis area!

Earthquake in Haiti

Photos: Earthquake in Haiti

Almost a week since the tragic earthquake hit Haiti and reports are still coming in from the devastation. If you have the means to donate, even a little, look at this website for a start: Charity Navigator

This site lists all the valid funds and rates them on performance, service, and expenses. Give with confidence and assurance that your help will be received by those who need it.

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Happy (21 Point Buck) Birthday!

My baby brother turned 21! And what else does every young buck need than a deer cake. With 21 antlers ofcourse...

I used the same application for the paint as I did with the Thomas the Train cake, thick food coloring with alcohol for faster evaporation.

When I first made the devil's chocolate cake I forgot to flour the pan, so my not-so-non-stick pans made a destruction of that boxed delight. The second attempt was much better :)

I molded out the fondant and painted on the deer head. I had initially wanted to do 21 antlers, but I couldn't figure out how the heck they would look, so I just did 13. First thing the birthday boy does when he sees the cake is start counting the points. Now that's a true Wisconsinite! So after an explaination of where the A1 antler would go and at which level the D4 (whatever) would start, we got 21 points on there.

Thank goodness, cause it didn't last long.....

I am willing

"If my eyes and heart are opened to receive new impressions, each day will be a new adventure. Even in the monotony of my life, no two days are ever the same and the differences will reveal to me a succession of fresh delights -- if I am willing."

I have been making scalloped potatoes wrong my entire life.

Until now.

So I decided in case there was any one reading this blog who is also making the same mistakes, that I would share my new found love.

I am already obsessed with potatoes. I don't know if it comes from my Irish background or just because I love hearty filling carbs, but its there. Until now my favorite has been twice baked. I think that was only because they actually turned out delicious and smooth.

Not like my scalloped, which have always been overcooked and runny. I would boil the tots, cut them as thin as I could with a knife by hand, and mix them with cheese and cream. Eatable but not that great.

I tried slicing them thicker. Mixing the cheese with egg whites. Making them from raw potatoes. Nothing worked!

Flipping through the new edition of Cooking Light I saw an Au Gratin article listing all the different types you could make. They had the regular potato, squash, sweet potato, carrot, and some others. But what caught me was how they prepared them.

The key, I have found, is pre-baking in the liquid. Of course! We have some wonderful cheese from the CSA and it goes perfect with the potatoes from my mom's garden. The simple recipe is just this:

2-3 medium potatoes, washed and sliced thin (I use a mandolin)
1 small onion, chopped
1 clove garlic, minced
1 cup milk (1% in our house)
1 tbsp flour
1/2 c cheese (gruyere or a flavorful cheddar mix)
2 tbsp parmesan cheese
1 tbsp butter
salt/pepper

Heat potatoes, onion, garlic, milk, and flour over heat until partially cooked through and mixture thickens, not too fast or milk will curdle. Flavor with salt and pepper.
Spread butter over dish. Pour potatoes into dish, coat with shredded cheeses.
Bake at 350 degrees for about 15-20 minutes or until top is brown and bubbly. Let cool slightly.

Malomakarona - Greek Chrismas Cookies

Melomakarona - Greek Christmas Cookies

My new favorite little cookies.

Cookie Dough - makes 50 to 60 cookies
2 cups Extra Virgin Olive Oil

1 stick unsalted butter, softened

1 cup Sugar

2 eggs
1 cup Orange Juice

1 tsp lemon juice

4 cups Plain Flour
2 cups semolima flour
2 tsp Baking Powder
1 tsp Baking Soda

Mix wet ingredients together well. Slowly stir in dry ingredients until well incorporated. Knead with more flour until moldable. Shape into rectangle-like cookies. Place on a non-stick surface and bake at 350 degree for about 20 minutes or until just golden.

Remove and let cool COMPLETLY.

Syrup

2 cups sugar

1.5 cups water

1.5 cups honey

1 tsp. cinnamon

8 cloves

Heat all together on a stove until bubbly, about 10 minutes. Remove cloves. Pour over cooled cookies in a pan. Flip cookes and let liquid soak in, for about 30 minutes.

Remove and coat in topping. Let dry.

Topping
8 cloves, from syrup
1 cup walnuts
1 tbsp sesame seeds

Grind together and toast till dry.

This recipe does make a lot. But you can store them in an air tight container up to two months... if they last that long.

Seasons Greetings

This year I decided to decorate our Christmas tree with some handcut paper snowflakes.

Each one is a little different and unique. They were a challenge starting out, I haven't done them since I was in middle school, but after a few ugly square ones I got the hang of it. Here's a quick sequence to make a pretty circle shaped one...

First fold a square peice of paper over into a triangle, then fold again. Fold into thirds, over each other and cut off the end to a straight section. Either cut shapes into it from here or follow this pattern to get a cute little swedish style snowflake: