Whether in Cold or Warm Clime,
May December's Joy, Peace, and Love Extend Your Whole Life Long ~
Albeit red and green, it's beginning to look a lot like Indian around here. Yes, there is an unadorned mixed-conifer wreath on the door; a safe, candled light in every window; and a scripted font of smoke, as damp and dark green and indescribable as forest floor, dragging its finger across my face every time I light my fake fireplace, a coveted slim punk of Parisian joss stick, no longer in production.
For those who know me enough through this space, I have always embraced the cuisines of many cultures. My history of exploration spans some years before I ever tapped out my first post. Creating Indian meals with even a marginal authenticity of home cooking carries an enormous learning curve for the average Westerner. Fright of spices? Perhaps that's the typical reaction. But my own trepidation was strictly based on what, at the earliest times, felt like enigmatic methods of rendering those spices suitable for particular recipes. There was grinding for some; tempering for others; and often, the sizzling a tadka to drizzle over a dish as an essential finishing touch.
I have forever to go before I consider myself an accomplished Indian cook, but I am happy with my progress over the last few years. I am delighted, too, that Sia of Monsoon Spice asked me to create a meal for a guest post while she is back home this month in India. There is a gorgeous, uniquely pucker-y, yet refreshing kokum beverage included, as well as a blazing sweet and sour golden raisin and currant chutney. Will some quibble that my offerings are not exactly what they are used to or follow strict methods of pairings and preparation? Undoubtedly. But people feel security in the grub they grew up with. That's as it should be.
I'm not a late-born hippie, nor yoga practitioner, nor hipster. I am just a cook who follows the beat of her own drummer. May you feel the tattoo of spices in your own kitchen, too.
Black and White Wednesday came a little late this week. Thanks so much for your great photos and patience while I endured a rather nasty bit of the flu. It's quite possible that given my delirium that I have made errors or omissions. If that is the case, please drop me a comment, and I will make the correction/s. For the moment, though, I'm pleased to present this last gallery of 2011 until we meet again on January 4, 2012. God willing it will be a Wednesday.
Amazing Coconut Pie - Slightly modified from the Baker's Angel Flake Recipe.
2 cups milk
1 stick butter, slightly softened and cut into cubes
3/4 cup sugar
1/2 cup self-rising flour (make sure it has baking powder in it)
1 teaspoon vanilla extra, or other flavoring of your choice
1 1/3 cups sweetened shredded coconut flakes
Preheat oven to 350° F, and line the middle rack with foil or an aluminum cookie sheet. Set ungreased 1-inch pie pan on protected rack.
Reserve 1/3 coconut flakes.
Add all ingredients into a blender container. Set speed to blend, pulsing every 15 seconds to ensure uniform batter. Even so, coconut flakes will rise to top. Carefully pour mixture into pie pan. Bake for 35 minutes or until lightly, uniformly golden, then sprinkle reserved coconut flakes on top. Bake another 10-15 minutes. Do not over bake. Remove carefully and promptly from oven to cooling rake. Transfer pie to refrigerator after 15 minutes to let fully cool to set the custard. Make first cut with a knife, but use a wedged pie cutter for subsequent wedges. --
Posted by Susan at 3:38 PM
Welcome to Black and White Wednesday Week #22. I regret that I have run late this week since there are so many fabulous photos to enjoy, but I'm also juggling a baking marathon for the entire month of December. In between sorting through your talented images, I have been setting up and shooting four different recipes for baked goods. While I go crawl into bed now, those who are up on the other side of the world can preview all the wonderful shots everyone's brought to the table. Should there be any errors, please slip me a note, and I will correct as soon as known. Thanks once again for a wonderful week of your fine work. You are the best. See you next week!
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