Gharnu Gourmet

Dec  10, 2011, Saturday Dinner Party at Kathy's WHAT: toasted sour dough bread [or baguette or crackers] Brie log mix of mushrooms - porcini, button, cremini, chanterelles, shiitake balsamic vinegar 1/4 cup veg. broth olive oil garlic thyme rosemary parsly, salt, pepper lemon juice truffel oil toasted pecans HOW: Mushrooms: heat olive oil in large skillet quarter all mushrooms and add to the skillet on low, mid heat  mushroom will release some liquid but after a while it will absorb it and start to get caramelized [about 20 mins] add rosemary, thyme, chopped garlic, lemon juice, balsamic vinegar and veg. broth and let mushroom hydrate and absorb that flavors and caramelized some more. add salt and pepper to test remove from heat, add pecans and parsly and add little truffel oil Brie: take the log of brie and cut the top rind  add mushroom mix on top and bake for about 8-10 minutes or until the cheese is melting once done, add more p

Dec  10, 2011, Saturday Dinner Party at Kathy's WHAT: garbanzo beans onion garlic salt, cumin powder, chili powder, turmeric powder, black pepper lemon juice feta cheese mint cilantro sweet red peppers pomegranate oil HOW: heat some oil in skillet and add cumin, chili powder and turmeric and toast it for 1 min add onion and sauté till transparent, add garlic and saute till garlic looses its row smell add drained and washed garbanzo beans and cook for 5 minutes add salt, pepper and lemon juice and remove from heat and let it cool add mint, cilantro, feta, red peppers and pomegranate seeds

Nov 10, 2011, Thursday Dinner A dish after cleaning out my refrigerator and pantry with addition of some left overs! I am calling it "world" because I am using ingredients from around the world -  mexican, italian, Mediterranean,  korean and indian! WHAT: tortillas mix cheeses [i used feta, goat and asiago] olive tapenade roasted corn caramelized onion with balsamic vinegar  gochujang sauce [or other hot sauce] salt mango, keylime salsa [frontera] , or any other salsa. HOW: mix all cheeses in one bowl heat a little oil in skillet and add corn, onion, tapenade and let it cook for few minutes add gochujang sauce and salt take a tortilla and add a layer of cheese and then corn mixture on half side and cover it with other half cook stuffed tortilla on both sides till crispy cut in 2 or 3 tringles and enjoy with salsa

Nov 1, 2011, Tuesday Dinner WHAT: paratha cut in small pieces [if using frozen paratha, cook them and then cut] oil curry leaves mustard seeds green chillies onion ginger garlic paste tomatoes turmeric powder red chili powder chat  masala, kitchen king, pav bhaji masala [ or any other masala you have] lemon juice coriander leaves eggs - 1 or 2 salt yogurt mixed with chat masala and salt HOW: hit oil in skillet and add mustard seeds and curry leaves add onion and green chillies after onion is translucent add ginger garlic paste and let it cook for few minutes add all masalas, salt. chili and turmeric powder add tomatoes  and half of coriander leave and let it cook add lemon juice  add paratha pieces and mix well add eggs and make sure to coat everything and cook until done garnish with remaining coriander leaves add some yogurt and enjoy

Oct 31, 2011, Monday Dinner This is easy peasy summer Florentine salad, mainly made of bread and tomatoes and other vegetables.  You can add any things you have like cucumber, mozzarella, olives, capers, etc. WHAT: ciabatta bread plum tomatoes red capsicum capers olives [or chunky olive tapenade] fresh basil parmesan cheese olive oil balsamic vinegar [or red wine vinegar] garlic salt and pepper HOW: Salad: blanch tomatoes and peel them. quater the tomatoes and separate juice and keep the skin on side. roast red capsicum in under broiler and remove black skin and cut into pieces lightly warm bread in oven for few minutes combine quartered tomatoes skin, roasted red capsicum pieces, capers, olive, bread and basil in one bowl. Dressing: combine tomato juice, olive oil, vinegar, salt and pepper and stir well and add into above mixture and let it soak for few minutes before eating. add some shredded parmesan cheese.

Oct 29, 2011, Saturday Dinner WHAT: beans potatoes rick bayless mole sauce corn guacamole onion fresh tortillas HOW: Cook beans with soyrizo, onions and chili power. Cook potatoes in a microwave over and let it simmer with the mole sauce. Add roasted corn. Use freshly made tortilla to serve with potatoes and beans.

Oct 29, 2011, Saturday Lunch WHAT: corn [frozen or fresh] oil or Ghee mustard seeds red chillies [1 - 2] asafetida [hing] curry leaves [4-5] Finely  chopped green chillies [1 - 2] ginger garlic paste [2 tbs] salt to taste lemon juice cilantro thin sev shredded coconut [fresh or frozen] HOW: If using frozen corn, thaw and crush 90% of the corn with hand blender Heat oil/ghee in a pan and add mustard seeds. Add 1 / 2 red chililies, hing, curry leaves. Add green chillies and ginger garlic paste to the pan Add corn and cook the mixture until corn is fully cooked and slightly golden brown [ i like to let it caramelize a little more to get that burnt flavor] Add salt and lemon juice to taste Once done add cilantro, thin sev and coconut for garnish.  You can also add Pomegranate seeds for extra garnish.