An Indian Farewell
Dosa for breakfast. Warm spiced potatoes inside, perfect wrap for pinching and dipping into the various chutneys, coconut, coriander, and red spicy tomato. Last Indian meal for awhile. Thanks for the love India.
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Exquisite cooking class and supper at the Lake Palace
After a splendid cooking class with chef Manish, at the Lake Palace Hotel in Udaipur, we sat down to this Thali literally vibrating with good taste and energy. The most exciting flavor was the Kadaknath chicken curry made from kali-masi, black-flesh country chicken, gamey and delicious. The other star was the solar-cooked jeera gucchi palao, a slow-cooked cumin-tempered basmati rice with Kashmiri morels.
Spice of Life in the Delhi Spice Market
The Old Delhi spice market is a Mecca of sorts. It’s a cooks dream to walk amongst the burlap sacks bulging with fresh, vibrant, aromatic spices. Red chilis, whole turmeric, coriander, cumin and more. You have to cover your mouth with a scarf, but you still cough anyway.
The Art of far-flungery
January has rolled around and we find ourselves at the top of the year. I find that leaving the country has been a fine thing to do. It’s hard to pick up in the middle of winter and fling oneself out the door, especially to the other side of the world. It feels wrong in some ways, like one is supposed to stay put by the fire.
Recipe: Chicken Tagine with Dried and Fresh Fruit
“Have tagine will travel” could be Peggy’s motto. Tagines can be seen on the street, at home and even strapped to a camel. It can also be a modern day camping pot or a festive dish for a party. It cooks over coals on what’s called a mejmar, providing a perfect traveling pot for a wanderer. Honestly, once you have cooked in a tagine you will fall in love with them… and with Morocco.
The world reveals itself in a smile
I so appreciate the smiles of Indian people. A village woman is proud of the grain she has threshed with a few other women in the field. Her children play happily nearby.
Slow Travel Since 1992: Introducing Peggy Markel’s Culinary Adventures
Slow travel since 1992. Travel is deliciously transformative. It cooks us in a good way, like fire and salt. To engage with other cultures through food is primal. It’s deeply connecting to break bread and stir a pot in an unknown land with a trusted insider.
Recipe: Dal Tadka (Yellow Lentils with Garlic)
Ingredients: 200 g yellow lentils (arhar dal) 1g cumin seeds 60 g finely chopped onion 60g fresh chopped tomatoes (can used canned) 15g chopped coriander (cilantro) 3g red chili powder 5g ground coriander 3g turmeric powder 20g chopped garlic 20 freshly grated ginger 60g ghee (or butter) 20mL lemon juice …
Cappelletti in Brodo Toscano
Cappelletti in Brodo Toscano The word cappelletto means “little hat,” which is what this pasta should resemble. They are traditionally served in broth, as are the more infamous “tortellini”. This is the traditional filling we use at La Cucina al Focolare. Nothing is more satisfying than a bowl of “tortellini …
Dear Aunt Sarah
Ida Sarah Burroughs 10/30/1914 – 11/15/2016 This picture brings tears to my eyes, even though it was taken 4 years ago, I call this picture dried apple Sarah. Sarah lived four more years after this shot and lived to be 102. Not unwell. Never unwell. None of us can remember a …