Book Review | How I Became A Sushi Chef: From apprentice to teacher by Kaz Matsune

If you really enjoy eating sushi, you’ll likely enjoy reading this book. It offers insights for not only people who know very little about sushi, but also for the more experienced diner. It did not go into depth as much as I had expected, but seemed to keep a slightly lighter tone throughout. Matsune’s text is widely accessible and broken down into easily digestible pieces. While the edition I read had a bit of repetition in parts (may have been edited out in later edition), the book is still a quick & entertaining read.

I received a Kindle copy of this book as a Goodreads Giveaway. Thanks to the publisher and author for participating.

Book Review | Feast : True Love in and out of the Kitchen by Hannah Howard

In this memoir, the reader joins Hannah for her voyage from the end of high school, through college and into the professional sphere. While Hannah deals with an eating disorder that governs many parts of her life, she also relates interesting food service industry experiences in New York City, Los Angeles and Philadelphia. Beyond a mere love of food, Hannah’s romantic entanglements are also included and provide for a well rounded and engaging account.

Feast is a very well written and easy to approach text. Howard is clearly very knowledgeable about food, and does a terrific job sharing some of that knowledge without coming off as snobby or condescending. This book draws the reader in from the start and between the food, relationships and Hannah’s struggle with body image, certainly keeps the reader engaged. While most readers will know about anorexia or bulimia, the compulsive or binge eating that Howard deals with may be new to many. Recommended for those who love food, those struggling with eating disorders, or just fans of a good read with a solid female protagonist. There are currently no library holdings listed for this book, but they may eventually appear here.

I received this Kindle ebook as a Goodreads giveaway in exchange for an honest review. Thanks to the author/publisher for participating in the giveaway.

Making Homemade (Mutter) Paneer (cheese curds) with an Indian Mother

To my surprise, making homemade paneer from whole milk and vinegar or lemon juice is a very straightforward and fairly simple process. I will provide the detailed directions below that I was taught by a native Indian for making both the paneer itself and a sauce that goes along to make mutter (peas) paneer or similar dishes. Paneer is an Indian style cheese, similar to raw cheese curds or cottage cheese without the wet part. It resembles tofu in appearance.

Making the Paneer

Ingredients: Gallon whole milk, 2 teaspoons vinegar or 3 tsps lemon juice, 2 tsp salt. Yields about 2 cups paneer

• Bring the milk to a boil
• When boiling, add 2 tsp vinegar and remove from heat
• Let rest / curdle (visible separation should occur within 2-3 minutes, if not, put it back on the burner)
• When it appears fully separated, strain through cheesecloth and press out excess moisture (be careful not to over squeeze, it will be very soft at this point)
• Press the paneer in the cloth between heavy objects for 3-4 hours to remove moisture
• When done pressing, cut the solid block into pieces
• Put them in boiling water with 1 tsp salt for about 10 minutes, turning off the heat after 5 minutes.
• Refrigerate over night and they are ready to go!

Making the Sauce or Making Mutter Paneer

Ingredients: 4 medium tomatoes yielding 2 cups grated, 2 tbs oil, 1 tsp cumin seed, 2 tbs grated fresh ginger, 2 tsp turmeric, 4 tsp coriander, 1 tsp garam masala, 2 bay leaves, 1 tbs yogurt /cream/ cashew paste, salt, 2 cups paneer, mutter/peas, extra tomato sauce as desired

• Use a grater on the tomatoes to separate the pulp from the skins, should yield about 2 cups
• Peel and grate the fresh ginger, yield about 2 tbs
• Heat the oil in a deep pot
• When hot, add the cumin seeds. They should pop if it’s hot enough.
• Add other spices and tomatoes. Mind the splatter.
• Bring all to a boil and simmer 5 minutes before adding precooked peas, paneer and yogurt
• Simmer together another 5 minutes
• If not enough sauce add extra milk and 4 oz tomato sauce
• When the oil starts to separate, it’s done. Remove bay leaves before serving with rice or roti

Pictorials | photo 005 super food bowl for dinner

yesterday i was very fortunate to be the dinner guest of a lovely friend of mine. she prepared this ultra tasty super food bowl with quinoa, kale, black beans, sweet potato, pumpkin seeds, sprouts and avocado. talk about healthy! yum, yum, yum!

  

Pictorials | Lucknow, India – market month photo 31

Amrood Walla / Guava Man at Aminabad bazaar. 2015. Lucknow, India.

Pictorials | Otavalo, Imbabura, Ecuador – market month photo 30

Tub of berries and Imperfect corn. 2015. Otavalo, Imbabura, Ecuador.

Pictorials | Chinatown, New York City – market month photo 29

Fish market in Chinatown. 2005. New York, New York, USA.

Pictorials | Vilnius, Lithuania – market month photo 28

M Donuts truck in Vilnius. 2014. Vilnius, Latvia.

Pictorials | Happy Birthday Mom! market month photo 27

Heart Shaped Tomato. 2013. Bar Harbor, Maine, USA.

Pictorials | Off CA13 or 3 in Northern Guatemala – market month photo 26

Cooking roadside with company. 2014. Roadside CA13 or 3 in Northern Guatemala.