Everyone complains about how hard it is to make Gajar Ka Halwa. If you don’t have a food processor, I understand the difficulty. Otherwise, it’s pretty simple. Currently, the most difficult thing I’ve made were the Holiday Pin Wheel Cookies – they landed on the Kitchen Disasters page if your interested in my shame. I made the halwa in under an hour so it is definitely doable. Read the rest of this entry
Happy Tax Day… eh, no. Sorry. It snowed yesterday and I really want to be outside grilling. So instead I made some kabobs. I stuck them under the broiler, after baking in the oven, for some semblance of a grill. It was nice, I wish it were warmer out so the kabobs would actually have the scent and flavor of the coals.
Anyhoo, these are quite lovely when you don’t have access to a grill. No need to soak the bamboo skewers when using the oven. I recommend going with bamboo skewers instead of metal ones. You won’t be scorched when your arm brushes the skewers or you forget that metal is an excellent heat conductor when you go in for a taste test. Read the rest of this entry
I first noticed soft-boiled eggs while watching British period dramas. The heroine and hero, dressed in frilly elaborate clothes, would be served an egg placed on these fancy candlestick holders. I would then lose the thread of the dialogue while I watched them take a small spoon and neatly excavate the egg inside its shell. It all seemed so terribly British – reserved and uncomfortable. Yet for some reason, it looks really impressive when done with a brown egg.
If you have an egg cup set try it out with brown eggs! If not, it doesn’t really matter what color your eggs are since you’ll be peeling the shell off. Read the rest of this entry
Kitchen Experiments 