Paella Primavera

Paella Primavera

by | Apr 26, 2012 |

Paella Primavera A paella? I thought that too although I knew it was a “famous” spanish dish and I sensed it was pretty “fishy” – So I never bothered to venture into that area at all – Until I got a recipe from Vegetarian the magazine and I must tell you, this was an extreme surprise and an uncontrollable delight – It was a veggie version of the Paella – that’s right folks, no squid, octopus or any other sea creature in it – my heart danced, really – and i was thinking if I am describing this dish to a person who has no clue what a paella is, what would I equate it to? In Indian terms, I would say a flavorful biryani or pulao/pilaf – We all know Spain is the capitol of Saffron, that exclusive and amazing spice which we Indians have verily adopted into our cuisine – Or perhaps Saffron has also been a spice that was used widely in India – whatever the case, it is in fact the essence of this flavorful rice dish.  As my luck would have it, my beautiful onion chives have these violet blossoms on them right now. Not too long ago, I read that these blossoms can be used as a pretty and edible garnish – And this is exactly what I did. I LOVED the colors of the paella and cannot wait to make it again, when my family visits me – MIGHT I ADD That the flowers carry the same fragrance as the onion and have the same sharp, glorious sting on the palate that the...
Kumato- Mozzarella Hors D’oeuvre

Kumato- Mozzarella Hors D’oeuvre

by | Mar 4, 2012 |

Kumatos is a brand name but the most common one that comes up if you are googling brown tomatoes. The first time I saw them I was intrigued! Thought it was a cross between a plum and a tomato – My friend used Kumatos in a salad the first time I tasted them and I loved the crisp sweetness of it raw and enjoyed them a lot more than the regular raw tomato. Of Spanish origin, Kumatos are a cross of red & green tomatoes. They are from the Mediterranean region of Spain but are now being grown in many parts of Europe and Canada since people have come to taste them and realize how incredibly sweet they are So it was a pleasure to make something with them for the first time after which I have gone on to experiment with other dishes which I will post soon, hopefully. This hor D’oeuvre is a simple & sophisticated dish and would be an amazing addition to either fine dining or a casual party. I used port wine along with other ingredients to be listed below to marinate the mozzarella. I know many people in my circle who are not crazy about raw tomatoes, but even they loved this preparation. Ingredients 6 Kumatos About 6 ounces of Small fresh mozzarella For the Marinade 2 tbsp port wine 1 tbps balsamic vinaigrette 1/2 tsp herb de Provence 1 tsp freshly squeezed lime juice 1tsp of agave nectar 1/2 tsp of freshly ground pepper Fennel greens for garnish Slice the tomatoes into 1/4 inch thick slices (this can be done before serving)...