Category Archives: Blog Love

Almond Pista Kulfi (a Bite of Blog Love)

Almond Pista Kulfi -side

This post is part of a “Blog Bites” challenge issued by Nupur, of the blog One Hot Stove. This month, we’re asked to pick ANY recipe from the blog of our choice, make it, take pics and blog about it. The spirit of the “Blog Bites” challenge series is to get us checking out other food blogs and posting about our experiences, while giving due credit to the original poster. This also fits with the ‘Blog Love’ series I started back in June…

I had already found the perfect recipe when I saw the challenge. Sweet! (Literally)

I have always wanted to try making ice cream, but I don’t have an ice cream maker (and try not to buy unitasking gadgets). Summer brings a slew of amazing sounding ice cream recipes which, for the most part, just depress me into trying to justify making an ice cream maker (can I make dinner ice cream?).

Then I came across a recipe for Almond Pista Kulfi, posted by indosungod on Daily Musings.

Kulfi is an Indian frozen dessert that is made with milk, instead of cream, so doesn’t require an ice cream maker. They often come in flavours like mango, almond, pistachio – and can contain ground nuts. This recipe is a combination of almond and pistachio.

Ground Almonds, Pistachios and Vanilla Beans

Vanilla Beans with Ground Almonds and Pistachios.

I first had to roast my almonds and pistachios, and then grind them coarsely in the food processor. Since I had some on hand – and totally love them – I decided to add vanilla bean, as well as a few drops of almond extract.

You start by cooking down some whole milk and condensed milk on the stove, adding in a few ingredients and cooking it down a little more.

Making Almond Pista Kulfi

Making kulfi. It may be too thick already…

Here is where I ran into some trouble. Never having made kulfi before, I wasn’t sure how thick it should be. Initially, I followed the instructions, cooking the milk down for a certain amount of time. After adding in some ingredients and letting it thicken, you’re supposed to cook it down a little bit further. I did take it off earlier than it called for, thinking it was thick enough… but it was actually too thick. It was actually too sticky to freeze all the way through!

The next day, I decided I would try to fix things. I warmed up a little more of the whole milk and stirred it into the “semifreddo” concoction, crossed my fingers and stuck it back in the freezer. It worked!!

Writing instructions for these kinds of things can be tricky, because different stoves and cookware can cook things differently. Trial and error are definitely required! I now have a better idea of the consistency it should be when done. I know this sounds gross when talking about dessert, but it had the consistency of clam chowder (sans lumps) before freezing. Thick, coats the spoon, but not too sticky.

Almond Pista Kulfi - top

Back off! This bowl is MINE!

Sooo delicious! Once I’m done killing this batch, I’m going to make a cardamom coffee one!!! Can’t wait!!

Recipe after the jump!

Continue reading Almond Pista Kulfi (a Bite of Blog Love)

Blog Love Pt. 2 – 101 Cookbooks

Blog Love - 2010 May/June

This is the second in a series of posts that give props to blogs that inspire me.

Right now, I’m in Turkey on vacation, so instead of scheduling posts of my own cooking that I can’t respond to, I thought I’d show some of the blogs that keep me interested every week. The things I really like in a food blog include great recipe ideas, stylish photos, a sense of the personality of a blogger (I don’t want it to read like an instruction manual!) and a focus on fresh ingredients.

I watch a few blogs regularly, but there are a few that stand out as being at the top of the heap.

Today, I’d like to highlight a blog called 101 Cookbooks.

When I first started reading this blog, I found myself making recipes from it very regularly. I’ve even posted the results of some of my attempts. Heidi, who writes for 101 Cookbooks, focuses on natural, whole foods and the recipes definitely reflect that goal. The photos are lovely, with almost a cottage kitchen quality to them.

101 Cookbooks - Palak Daal
Palak Daal - from www.101cookbooks.com

Palak Daal Recipe

This recipe made me believe that, after a bunch of failed attempts, I could actually cook Indian food. Obviously, I had been using the wrong recipes before.

This recipe was easy to follow, and resulted in an incredible dish that inspired me to look for more good Indian recipes.

I think this was the first recipe I made from 101 Cookbooks. It definitely was not the last.

101 Cookbooks - Broccoli Pesto Quinoa
Broccoli Pesto Quinoa - from www.101cookbooks.com

Double Broccoli Quinoa Recipe

This is one of MANY quinoa recipes! Yaaaay! I love quinoa, and I was looking for a fun new recipe, and found lots of options. This dish makes a pesto out of broccoli, almonds and parmesan cheese – and lots of garlic.

This dish is super healthy and super tasty. As you can see from the pic, it’s a very fresh and green dish.

This is a perfect summer dish, full of yummy crunchy broccoli!

Blog Love Pt. 1 – The Naked Beet

Blog Love - 2010 May/June

This is the first in a series of posts that give props to blogs that inspire me.

Right now, I’m in Turkey on vacation, so instead of scheduling posts of my own cooking that I can’t respond to, I thought I’d show some of the blogs that keep me interested every week. The things I really like in a food blog include great recipe ideas, stylish photos, a sense of the personality of a blogger (I don’t want it to read like an instruction manual!) and a focus on fresh ingredients.

I watch a few blogs regularly, but there are a few that stand out as being at the top of the heap.

The first I’d like to highlight is called The Naked Beet.

This blog meets all of my criteria, and I’m always excited to see the latest posts. The photography is beautiful and enticing, the writing warm and friendly and the recipes are interesting and sophisticated, yet don’t seem to be aimed at seasoned chefs. Here are some recent examples of posts that piqued my interest.

Enjoy The Naked Beet! I’ll highlight another great blog next week!

The Naked Beet - Za'atar Mountain
Za'atar Mountain - from thenakedbeet.com

The spice must flow (…or why Za’atar will be in your local market soon)

This entry was posted a couple of weeks ago now, but I still haven’t cleared it from my Google Reader. I look at it almost every day.

Insanity? Probably. But just LOOK at it! … and then read it.

If you are a fan of herbs and spices, as I am, this post will definitely incite some deliciousness.

This post talks about Za’atar, a blend of herbs and spices used primarily in the Middle East, but making it’s way into foodies’ cupboards everywhere.

There’s some socio-political intrigue involved as well, which makes you think about how important food is to history and culture.

Also, do you see the freaking pyramid of spices? Seriously!

The Naked Beet - Shrimp in Coconut Fusion Broth
Shrimp in Coconut Fusion Broth - from thenakedbeet.com

Spicy Shrimp in Thai Fusion Broth

This post has also been in my saved list for a while… I keep trying to find the right time to make this recipe!

This dish is a mix of Mexican flavours (Ancho and Chipotle chiles) and Thai flavours (lemon grass, coconut milk). I knew this would be right up J’s alley, so it’s on my “do it up” list. Soon. I promise.

Until then, I’ll just look at the pretty picture and drool.