As the christian calendar comes to a close, many Americans remain stagnant in regards to the people within their communities that are losing their jobs on a daily basis; and who also observe the 1% getting wealthier from this helplessness that rapidly traverses the country. I witness the dismay that poverty brings to the multitude of families who have lost their sense of hope. This upheaval of life, with nowhere to turn, is etched on the homeless faces in Bell’s Shelter, as these women and men struggle to smile as the carol singers harmoniously try to raise the resident’s spirits. I struggle to understand these dire circumstances, which manifests this inability to survive without charity. In my momentary pause, I know that every person in this shelter is no different from me, except for the fact that their lives are full of unkind circumstances. In that moment too, I remember the magical power of love and kindness for lifting their souls to a place where strength can once again bloom.
The power of love and kindness resides in all our hearts, and the reciprocation of love towards each other unites our souls to a higher plain.
This ability to love is subtly present within the food we make and eat. The childhood memories that surge through my heart and belly when I eat Shepherd’s pie, and the satisfaction I feel when I stick to my diet by consuming a bun-less burger with crispy Kale, unites the past with the present. Therefore these human connections to food sustain us in that urgency of necessary time to repair the soul from the inside out.
In this year of “less is more,” food plays a larger role in community responsibility. It is essential to make certain that no child or adult goes hungry. Gluttony is prevalent in our society, portions are too big. Meanwhile the crop growers are providing a less than substantial product and charging the consumer more money.
I urge you all to remember the importance of food and to be mindful of what we consume in the New Year.

The Blog-Health-o-Meter™ reads Wow.

Crunchy numbers

About 3 million people visit the Taj Mahal every year. This blog was viewed about 27,000 times in 2010. If it were the Taj Mahal, it would take about 3 days for that many people to see it.

In 2010, there were 32 new posts, growing the total archive of this blog to 50 posts. There were 130 pictures uploaded, taking up a total of 32mb. That’s about 3 pictures per week.

The busiest day of the year was November 2nd with 200 views. The most popular post that day was Suzanne Goin & Sunday Suppers at Lucques, Lemony Halibut skewers and Gjelina.

Where did they come from?

The top referring sites in 2010 were facebook.com, misswhistle.blogspot.com, jewelsfromtherovingstove.blogspot.com, twitter.com, and becomingjennie.wordpress.com.

Some visitors came searching, mostly for fish and chips, gjelina, bread and butter pudding, gordon ramsay, and fish n chips.

Attractions in 2010

These are the posts and pages that got the most views in 2010.

Suzanne Goin & Sunday Suppers at Lucques, Lemony Halibut skewers and Gjelina February 2010

Jamie Oliver’s Fish and Chips and my favorite English trifle recipe February 2010
1 comment

A Typical British Sunday Lunch courtesy of Delia Smith February 2010
3 comments

Neela Paniz, Bombay Cafe and Madhur Jaffrey’s Chicken Vindaloo recipe March 2010
3 comments

Ye Olde Kings Head in Santa Monica, Gordon Ramsay and his Shepherd’s Pie recipe March 2010

Inside Real Food Daily in West Hollywood

Once again I am back on my aim to cook delicious and nutritious vegan meals that delights commited meat eaters. A client and her family are slowly achieving this goal, so I get to cook many delicious vegan dishes that anyone will enjoy.

For help and inspiration, one of my sources is the popular restaurant Real Food Daily. I now eat at the original one in Santa Monica. The West Hollywood restaurant is better known.

Here is a copy of their menu:
RFD menu

My client has children to satisfy, they wanted the cashew cheese nachos. The cashew cheese is delicious and easy to make. A great crowd pleaser for an appetizer where you need to cater to someone who needs to eat dairy free.

RFD's Cashew Cheese Nachos

“RFD’s tempting take on this cheesy favorite has layers of all the gooey and yummy things that make Mexican food so satisfying. Using a frying pan rather than saucepan to fry tortillas provides more surface so that you can cook larger batches without crowding.”

1 cup canola oil
12 (6-inch) corn tortillas, cut into wedges
Sea salt
1/3 cup melted Cashew Cheddar Cheese (recipe follows)
1/2 cup black beans
1/4 cup pico de gallo
1/4 guacamole
2 Tbsp. tofu sour cream
1 green onion (white and green parts), thinly sliced,

Heat the oil in a large, heavy frying pan over medium-high heat. Working in batches, add the tortillas and fry, stirring occasionally, for 2 minutes, or until golden. Using a slotted spoon, transfer the chips to a paper towel-lined plate to drain. Sprinkle with salt.

Arrange the warm chips over a large platter. Spoon the warm melted cheese over the chips, then spoon the over the cheese. Spoon the pica the gallo over the beans and top with the guacamole. Drizzle with on the sour cream, sprinkle with the green onion, and serve immediately.

CASHEW CHEDDAR CHEESE
Makes 4 cups

“This cheese is great for shredding or melting. Cashews work better than other nuts because they blend into such a creamy, rich consistency. If you are not satisfied with the cheese’s final consistency or texture, blame the agar flakes; all store-bought brands of agar flakes are cut differently which unfortunately affects the amount if measured by volume. If you rather not learn the hard way like as I did, go by the provided weight rather than cup weight.”

1 1/4 cups raw cashews
1/2 cup nutritional yeast
2 tsp onion powder
2 tsp sea salt
1 tsp garlic powder
1/8 tsp ground white pepper
3 1/2 cups unsweetened soymilk
1 cup agar flakes (about 2 ounces)
1/2 cup canola oil
1/4 cup yellow miso
2 Tbsp freshly squeezed lemon juice (about 1 lemon)

Using the pulse button, finely grind the cashews in a food processor; don’t allow the cashews to turn into a paste. Add the nutritional yeast, onion powder, salt, garlic powder, and white pepper. Pulse three more times to blend in the spices; set aside.

Combine in the soymilk, agar, and oil in a heavy saucepan. Bring to a simmer over high heat. Decrease the heat to medium-high, cover and simmer, stirring occasionally, for 10 minutes, or until the agar is dissolved.

With the food processor running, gradually pour the soymilk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes or until very smooth and creamy, and then blend in the miso and lemon juice.

The cheese will keep will keep 4 days covered and refrigerated.

FOR GRATED OR SLICED CHEESE:
Transer the cheese to a container, cover and refrigerate about 4 hours until very firm. Once its firm, grate or slice as desired.

FOR MELTED CHEESE:
Use the cheese immediately as melted cheese. Alternatively, make the cheese in advance, cover and refrigerate. When you’re ready to use the cheese, melt it in a saucepan over medium-high heat until smooth and creamy, stirring frequently. If needed, add more soymilk for a thinner consistency.

FOR JALAPENO CASHEW CHEDDAR CHEESE:
Stir in 2 Tbsp. minced jalapeno pepper chiles into 2 cups of melted cheese.

On a final note, if you haven’t done so already, please sign Jamie Oliver’s Food Revolution. His goal is to bring more nutritious food to school dinners in America. Here is the website to add yourself to: http://www.jamieoliver.com/campaigns/jamies-food-revolution/petition

Uncle Rolf, Aunty Brenda, Mum and Dad with Lyn and I

My Dad’s brother lives in Australia and will not be around for my Dad’s funeral tomorrow. He has written a tribute to his older brother that I want to share here with you all.

The Lanes in Brighton

My Brother, Alan Michael Short was born at Olney Buckinghamshire on the 28th December 1928. He had the same birthday as his father, Albert Short. Our mother Doris also had a daughter Eileen who is here today. Eileen was born earlier at Bedford, and was an early mentor to Mike. This is what family and friends called him.

The wonderful care and love the family gave Mike in these early and later years, helped shaped his genuine caring, compassionate and unselfish nature. He always helped others without reward. This was apparent to those who were in close contact with him. I am very proud and humbled to have been his younger brother. Mike was so much more than an icon to look up to. I will always remember him fondly as a wonderful, helpful, caring and generous human being.

In the early 1930’s, our family moved to New Bradwell in Buckinghamshire. I was fortunate to join them in 1935. MIKE, along with my sister Eileen were the paragons of virtue who looked after me. He had a country upbringing, and was active in most things, including the local Church choir. His education was at the local primary and secondary schools. His intelligence earned him a place at Wolverton Grammar School, where his kind demeanor and enthusiasm for knowledge gained him the respect of many of his Grammar school staff. THESE were his HALCYON days, with many friends in all walks of life. After his Grammar school education, Mike applied to and was accepted by Oxford University to read English, but fortune would not smile on him. Our parents couldn’t financially afford the fees and living expenses. They both worked long hours, seven days a week, just to look after their family.

Mike took this in his stride. Instead, at eighteen he enlisted to do his two years of national service. He didn’t shirk this duty. He did an intensive basic training as an officer cadet. These were rough times for him; the HALCYON DAYS were finished forever. He was posted in Germany to work on the ‘BERLIN AIRLIFT”. After these experiences he decided that life as a commissioned officer was not for him

After Germany, Our family was surprised by Mike’s decision to join the Metropolitan Police. He was posted at the well-known Bow Street Station. He stayed in the Met for two years. He then took and passed exams to enter the Colonial Police and went to Kenya. At that time the Mau Mau troubles were affecting the area’s tranquility.

Once there he met and married his wife Beryl, who many here know. They have two wonderful, clever and genuine daughters called Lynn and Hillary. Hillary is reading this on my behalf. Mike often told me how proud he was of his family. After Kenya, the family went to live and work in Tanzania. Mike spent around 17 years in the East African police forces.

Mike was the last colonial policeman to leave Tanzania because of his hard work and the respect he had gained for his kindness to the locals. They loved him as one of their own. Mike came back to England. The family settled in Worthing. He embarked on a new career in Brighton as a financial advisor for the family owned company of RT Williams. He loved his new profession and enjoyed the staff and clients that he worked with. Several of his clients would often drop by his office for a cup of tea and a chat. Once again he was expected to pass examinations to practice in his new field. In later years the financial institutions tightened their regulations. Mike had to take and pass more complex exams. In his latter years at a time when many people his age were retiring he achieved this task with ease. He gained respect within the firm because he treated all members of staff with kindness and compassion.

Later in life, I immigrated to Australia with Brenda and my daughters Jane and Wendy. Brenda and I briefly moved back to London before returning to Australia. During this time Mike moved to Brighton. I would regularly meet up with Mike. I couldn’t get enough of his company. As we walked the lanes of Brighton he would talk on a large range of subjects, never derogatory always positive, these were my “HALCYON DAYS”. I have been blessed to have wonderful Parents, Sister and Brother. If I can only be half the man Mike was I would be very happy. His passing has left the world worse off, however he has left a wonderful family who will cherish his memory, as I will. Allen Michael Short heaven is for you, your unselfish life is a beacon to all; may your ‘HALCYON DAYS” now commence for ever. God Bless you Mike, your ever loving brother Rolf xxxx

The Red Lion Inn and Toby the dog enjoying a pint

It is a difficult time for me. I am watching my Father die and he now needs feeding. My strength comes from my family, rambling (British equivalent of hiking) and foods that are reminiscent of my happy, family childhood.
Yesterday we took a break from the lunch time feed and went to visit an old childhood friend who now owns a wonderful 18th century Inn. It is located in the picturesque village of Betchworth in Surrey. The Red Lion is a family affair because Paul, his wife Cindy and their two youngest children share all the responsibilities with special warmth and attention. Whenever I visit the Inn, I know that I am guaranteed a wonderful home-made meal cooked by their talented chef. Yesterday was no exception – steak and guiness pie, served with new potatoes, vegetables and a delicious gravy. The pastry melts in your mouth and I love the fact that the beef has been braised and shredded. With barely any room left in my stomach, I manage to devour my favorite desert – sticky toffee pudding with hot custard. The Red Lion makes the best one I have tasted in England.

Rambling in Betchworth

Another reason why I go to Betchworth and visit the Red Lion Inn is the famous rambling that the area provides. From the pub there is a 4 hour ramble that is worth a visit. However, please respect the Inn and don’t park in their parking lot. There is plenty of space on the road. Unless you plan to enjoy a hearty meal after your long hike. The photo above was taken on one of my rambles, taken on New Year’s Day 2009.

Beef Pie and a pint of Guinness stolen from the website

Gordon Ramsay’s Beef and Guiness Pie Recipe:

Serves 4

The filling for this pie is cooked long and slow, tenderising the beef and allowing the flavour of the Guinness to permeate it. You could prepare the filling a day in advance. For this pie I use a traditional shortcrust pastry, but you could use a puff pastry as an alternative.

750g lean braising steak, eg, skirt of beef
4 tbsp plain flour
Freshly ground salt and pepper
4 tbsp olive oil
1 tbsp tomato purée
500ml Guinness
350g shallots, peeled
Few sprigs of thyme
2 bay leaves
2 garlic cloves, peeled
500g shortcrust pastry
1 free-range egg yolk mixed with
1 tbsp water

1 Dice the beef into 2.5cm cubes. Place the flour in a medium-sized bowl and season well with salt and pepper. Roll the beef in the flour to coat.
2 Heat the oil in a large pan and fry the beef until golden brown in colour. Add the tomato purée and cook for 1 minute, stirring well. Then pour in the Guinness and add the shallot, thyme, bay leaf and garlic. Season with salt and pepper. Cover and simmer for 1½ hours. Remove the bay leaf and discard.
3 Preheat the oven to 200C/Gas 6.
4 Transfer the meat to a 20cm pie dish 5-7cm deep.
5 Roll out the pastry and cover the pie. Scrunch the pastry to the edge of the dish and trim around the edge, leaving 1-2cm overhanging. Brush the top with the egg.
6 Transfer to a baking tray and place in the oven. Bake for 15-20 minutes and serve immediately

Jamie Oliver's Sticky Toffee Pudding

Jamie Oliver’s Sticky Toffee Pudding Recipe:

Serves 8

• 225g fresh dates, stoned
• 1 teaspoon bicarbonate of soda
• 85g unsalted softened butter
• 170g caster sugar
• 2 large free-range eggs
• 170g self-raising flour
• ¼ teaspoon ground mixed spice
• ¼ teaspoon ground cinnamon
• 2 tablespoons Ovaltine
• 2 tablespoons natural yoghurt

for the toffee sauce
• 115g unsalted butter
• 115g light muscovado sugar
• 140ml double cream

“dessert recipes | serves 8
You are going to love this pudding – it has a rich, fantastic flavour and the sauce is amazing. Fresh Medjool dates are best to use, but dried ones work well too.

Preheat your oven to 180ºC/350ºF/gas 4. Put the dates in a bowl with the bicarbonate of soda and cover with 200ml/7fl oz of boiling water. Leave to stand for a couple of minutes to soften, then drain. Whiz the dates in a food processor until you have a purée. Meanwhile, cream your butter and sugar until pale using a wooden spoon, and add the eggs, flour, mixed spice, cinnamon and Ovaltine. Mix together well, then fold in the yoghurt and your puréed dates. Pour into a buttered, ovenproof dish and bake in the preheated oven for 35 minutes.

While the pudding is cooking, make the toffee sauce by putting the butter, sugar and cream in a pan over a low heat until the sugar has dissolved and the sauce has thickened and darkened in colour. To serve, spoon out the pudding at the table and pour over the toffee sauce”.

The Red Lion's garden in the summer

In 1660, the chef Robert May, who was 72 at the time, wrote and published a cookbook called “The Accomplisht Cook”. His book provided many recipes that were read by the upper classes and used at court for social occasions. He also shared experiences and secrets in his profession. Most cookbooks at that time were published by housewives and featured fruit, conserves and confectionary. May’s dishes were vast and varied.

May was a catholic and came from a family of chefs. He was sent to Paris at the age of 10, for 5 years, to train as a chef. This was probably due to the fact that he was catholic and his parents wanted to protect him from the unrest in England at the time. Upon his return, he worked in for many aristocratic, catholic families. One of his positions was at Cowdray Palace.

Cowdray's Tudor Kitchen today

Cowdray Palace is a 20 minute drive from my home in West Sussex. The actual palace was mainly burned down in the mid 18th century, but the kitchen remains intact. There are 3 open fires and a large hot plate. The kitchen is hexagonal, stone floor and has a 26′ diameter. There are large windows to provide light. This tudor kitchen would have provided food for approximately 200 people twice daily. The food would be carried to Buck Hall, which was considered a magnificent dinning hall at that time. King Henry VIII was a guest. Robert May was a chef at the Palace. The kitchen would have 40 fit, hard working men preparing and cooking the meals. Here is a list of foods that would have been prepared:
Fresh meat – cooked on the spit or braised in a cauldron
Seasonal game
Fish boiled or wrapped in pastry
Pottage (soup)
Fruit, herbs and vegetable from the gardens
Spices from the Orient or Europe
Sugar, limited to Henry VIII because it was too expensive for anyone else. Fruit and honey was used as an alternative
Pies, pastries, open tarts and salads.

Inside a lumber pie

Lumber pie with it's crust

Robert May’s Lumber Pie recipe:

“Take some grated bread, and beef-suet cut into bits like great dice, and some cloves and mace, then some veal or capon minced small with beef suet, sweet herbs, fair sugar, the yolks of six eggs boil’d hard and cut in quarters, put them to the other ingredients, with some barberries, some yolks of raw eggs, and a little cream, work up all together and put it in the caul of veal like little sausages; then bake them in a dish, and being half baked have a pie made and dried in the oven ; put these puddings into it with some butter, verjuyce sugar, some dates on them, large mace, grapes, or barberries, and marrow – being baked, serve it with a cut cover on it, and scrape sugar on it”.

Jamie Fortune in UK

Lynn’s (my sister) son Jamie arrived from South Africa on Tuesday. I have been quizzing him about national dishes eaten in Johannesburg, his home town. His immediate response is a braii with chakalaka and pap. The children and women wash their spicy chakalaka relish down with amasi, whilst the men enjoy sorghum beer.

cooking pap in a township

How to Cook Sadza | Krummelpap

Sadza, Isitshwala or Pap Ingredients
To make traditional Zimbabwean Sadza (isitshwala) you will need:

2 – 4 cups white mielie meal / cornmeal / maze meal.
water
To make the Sadza (isitshwala):
First boil about 4 cups of the water in a pot.

Set aside about 1/4 of your mielie meal and mix the rest with about 3 or 4 cups of water to make a thick paste – make sure you have a strong arm and wooden spoon!

Then slowly add this paste to the boiling water, stirring all the time, this will prevent lumps from forming and bring to the boil again, don’t talk too much with your friends around the braai or it will stick and burn the bottom of the pot! Keep cooking and stirring for a few more minutes.

Then slowly add the remaining mielie meal to the pot. The sadza should be very thick and smooth, it should then begin to pull away from the sides of the pot and form a large ball. Cook for a few minutes more.

That’s it, then transfer it to a bowl and serve your sadza (isitshwala or pap) with relish or meat (nyama)

Chakalaka

Chakalaka Recipe:

SERVES 8
Ingredients
50 ml canola oil
30 g chopped fresh ginger
30 g chopped fresh garlic
20 g chopped chili peppers
200 g chopped onions
500 g tomatoes, roughly chopped
100 g green peppers, roughly chopped
100 g red peppers, roughly chopped
50 g leaves masala
200 g grated carrots
450 g vegetarian baked beans, in tomato sauce
10 g fresh coriander
Directions
1Fry ginger, garlic, chillis, onions in the oil.
2Add the leaf masala or curry powder of your choice.
3Add the tomatoes and cook for 10 minutes.
4Add peppers and carrots and cook for 10 minutes. Add baked beans and cook for 5 minutes.
5Remove from heat and add coriander. Check seasoning. Serve with whatever you want, hot or cold.

Traditional African beer making

A Soghum beer recipe found on someone’s blog:

“Gluten-free beer recipe

7.5 lbs. sorghum extract
2 cups lightly toasted buckwheat groats (crack with rolling pin)
3 oz. Cascade hops (60-15-10-5 schedule)
1 packet Danstar Windsor brewing yeast
I cooked 6 gallons in 32 quart stainless steel brew pot over propane burner. Soaked buckwheat groats in a grain bag in water and brought it up to 180 degrees. Squeezed out and removed grain bags and then added sorghum extract as it was coming to a boil. Added first batch of hops, then added successive batches as the boil progressed. I saved ½ oz. for dry hopping in secondary but this is optional.

I had to remove the pot a couple of times to keep it from foaming over. I remembered to add an extra gallon of water to compensate for evaporation during boil. I might actually go with 6.5 gallons next time as it still came up a little short. Set brew pot into large plastic tub with water and 2 large bags of ice. Had to add ice several times but it did bring the temp down to 80F pretty quickly. Poured hot wort through strainer into 6 gallon ale pail and took it into the house. Pitched 1 packet of yeast at 80 degrees F and sealed with an airlock. Starting specific gravity was 1.044.

The beer turned out much better than expected and my dad loves it. I’ve drunk a few bottles as well and, although it has a distinctive taste – it is very drinkable and great for quenching your thirst on a hot summer day.”

A view from Worthing Pier

I am still in Worthing. The town that I couldn’t wait to leave when I was a child. I have many happy memories here. Worthing is a seaside town on the South Coast, it is situated approximately 10 miles West of Brighton. It is known as a town where old people come to retire. Santa Barbara always reminds me of Worthing. Most of these memories include my Father. This week has been a time of reflection as I watch him struggle to breathe, even with his oxygen. The water retention due to his heart failure and his inability to get out of bed because of his sores on his heels. I know there is nothing I can say or do at this point to make a difference. I listen to the doctors comment on how they cannot find where his infection is coming from, even though they have him on two strong anti biotics. I listen to Dad complain he is cold even though the room has no air and is like a furnace and he has a fever. I see the jaundice and dark pee in his catheter bag that resembles coca cola. We don’t comment. Stay positive Mum and Paddy say.

A family of Herring Seagulls

The small, private room where my Dad now lies, dependant upon others for his comfort, feels stifling. I sit in the chair by the window. I love to watch the herring seagulls flying outside his window. Free from the confines of life. One of grander, bolder herring seagulls loves to sit on the window ledge and look in at my Dad. He doesn’t take an interest in the seagull. The only concerns are his cleanliness, moisturiser on his legs, hot and cold sweet foods.

Welsh Rarebit

Mum said that his favorite food in the last few months has been Welsh rarebit. Here is a Delia Smith recipe:

Welsh Rabbit (Rarebit) with Sage and Onions
Rarebit or rabbit? I like the latter, which (so the story goes) is what the hunter had for his supper when the rabbits had escaped his gun.

Serves 4 for lunch or as a starter or 2 as a main course
Ingredients
1 level dessertspoon chopped fresh sage
1 rounded dessertspoon grated onion
8 oz (225 g) mature Cheddar, grated
1 rounded teaspoon mustard powder
4 tablespoons brown ale
1 large egg, beaten
4 large, thick slices from a good-quality white sandwich loaf
1 teaspoon Worcestershire sauce
a pinch cayenne pepper

You will also need a grill pan or baking tray lined with foil.
This recipe is taken from How to Cook Book Two.

Method

Begin by mixing all the ingredients together, apart from the bread and cayenne pepper. Now place the bread under the grill and toast it on both sides till crisp and golden, then remove it to a toast rack for 3 minutes to get really crisp.

After that, divide the cheesemixture into 4, spread it over the toast – right to the edges so they don’t get burnt – then sprinkle each one with a light dusting of cayenne pepper. Then back they go under the grill, 3 inches (7.5 cm) from the heat, until the cheese is golden brown and bubbling, which will take 4-5 minutes. Serve it just as it is or with some salad leaves and a sharp vinaigrette dressing.

Today is Thursday. I return to America on Sunday. All has been said and done. It will be painful to leave knowing that I will probably never see my Dad again. The memories and love will last forever. I remember the Saturday chores I would share with my Dad. We would polish the silver, wash the car and polish the shoes. I remember our trips to stay with his parents and trips to the pub with my grandpa and uncle Rolf. I remember our road trip up to Carmel. Most of all I remember Dad always being kind and generous and never raising his voice to me. I feel the love.

Dad, me (baby) and Lynn

One of my favorite poems:

“Do Not Go Gentle Into That Dark Night” by Dylan Thomas

Do not go gentle into that good night,
Old age should burn and rave at close of day;
Rage, rage against the dying of the light.
Though wise men at their end know dark is right,
Because their words had forked no lightning they
Do not go gentle into that good night.
Good men, the last wave by, crying how bright
Their frail deeds might have danced in a green bay,
Rage, rage against the dying of the light.
Wild men who caught and sang the sun in flight,
And learn, too late, they grieved it on its way,
Do not go gentle into that good night.
Grave men, near death, who see with blinding sight
Blind eyes could blaze like meteors and be gay,
Rage, rage against the dying of the light.
And you, my father, there on the sad height,
Curse, bless me now with your fierce tears, I pray.
Do not go gentle into that good night.
Rage, rage against the dying of the light.

My father and Uncle Paddy in brighter days

I am in Worthing, a seaside town in England. My parents live here and I spent the majority of my childhood here. My visit was sudden because my Father is gravelly ill in Worthing hospital. Americans have this fear that by nationalizing their medical system they will left to die without proper care. I can report, first hand that this isn’t so. My Father is in the High Dependency unit and has his own personal nurse on full monitors 24 hours a day. When we visit they are friendly, knowledgeable and kind.

The highlights of the day are food time. Every day I get a full report on every meal that he has eaten. God help the nurses if they forget his soup!! The food looks wholesome and smells good. Yesterday he had tomato soup, roast turkey, stuffing, mash potatoes and green beans and for desert he ate lemon mouse and ice cream. He inhales the food. I will follow up with a photo on another blog.

A pork pie

One of my favorite things to eat when I arrive in the UK is a pork pie. The pork is mashed with spices and is the fatty parts of the pig. It is covered with jelly and a thick pastry crust. Baked and supplied by all stores. A very popular item to have on the table for lunch, to be eaten cold with salad. As it is quite dry I like to eat chutney with mine. Not in the mood for a full report today. I will cover more on another day.

Neela Paniz

I was born in East Africa in the early 1960s. My Mother is a colonial Brit because she was born and raised in Kenya. The Brits in East Africa were interwoven culturally with the Brits in India. My mother had several indian friends in Kenya and they taught her how to cook their authentic cuisine. Most British ex pats from Africa or Asia generally have a good knowledge about Indian cuisine. I have early childhood memories of going to the ‘club’ with my parents and eating indian food on a regular basis. Also it was a meal that was much appreciated in our home. Whenever my Mother prepared an indian buffet, there would be pilau rice, lamb vindaloo, chicken curry, a dahl, poppadoms, mango chutney and an array of ‘toppings’. These would include raisins, dessicated coconut, chopped bananas and chopped unsalted peanuts. A special colonial treat. My favorite indian chef in England is Madhur Jaffrey. I don’t live there and most probably most Americans aren’t familiar with her recipes, therefore I will feature Neela Paniz.

I moved to Los Angeles in 1987 and as is my custom I sought out tasty indian cuisine in this town. There weren’t many indian restaurants that I wanted to expose my palate to. Driving along Olympic Boulevard one day I noticed ‘Chutneys’, a small take out in a strip mall at Barrington Drive. Hungry for a new experience, I went in and was pleasantly surprised. I ate there regularly. This was Neela Paniz’s first restaurant in West Los Angeles. Eventually she opened a full service restaurant called ‘The Bombay Cafe’, she was quickly discovered by food critic Ruth Reichl and was put on the map of stardom. Here are a couple of dishes from the Bombay Cafe:

Neela single handedly transformed indian food into californian cuisine.

Madhur Jaffrey

Madhur Jaffrey is the indian equivalent to Delia Smith. Whenever I need a helping hand with a curry recipe I look through Madhur Jaffrey’s recipes. Here is my favorite recipe of hers that I make. I don’t use as much cayenne because I like a milder curry.

Chicken Vindaloo

Ingredients

2 teaspoon cumin seeds, whole
1 teaspoon peppercorns, black
1 teaspoon cardamom seeds
1 cinnamon (3 in stick)
1 1/2 teaspoon black mustard seeds, whole
1 teaspoon fenugreek seeds, whole
5 tablespoon white wine vinegar
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon brown sugar, light
10 tablespoon vegetable oil
2 large yellow onions, peeled and cut into; half-rings
6 tablespoon water
1 ginger, fresh (1-inch cube), peeled; and coarsely chopped
10 garlic cloves, peeled and coarsely; chopped (or less)
1 tablespoon coriander seeds, ground
1/2 teaspoon turmeric, ground
2 lb chicken breast (boneless), cut into; bite-sized pieces
8 oz tomato sauce
1/2 lb new potatoes, peeled and quartered

Directions: How to Cook Chicken Vindaloo

Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside.

Heat oil in large saucepan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions with a slotted spoon and put them in a blender. Turn off the heat, but do not discard the oil. Add about 3 T water (or more if necessary) to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the vindaloo paste.

Put the ginger and garlic in a blender. Add about 3 T water and blend until you have a smooth paste.

Heat the remaining oil in the saucepan over medium heat. When hot, add the ginger, garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds. Add the chicken, a little at a time, and brown lightly.

Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan. Stir and bring to a slight boil. Cover the saucepan, reduce heat to low and simmer for about an hour, or until potatoes are tender. Serve over rice.

A beef vindaloo