faye levy Archives - Local Food Eater

The Joy of the SPAGHETTINI AT HOME Cookbook

July 26, 2023 Comments Off

**Spaghettini at Home** cookbook, A Love Story about the restaurants, the food and the musicians who perform there

(Gerry Furth-Sides) You wouldn’t expect any ordinary cookbook signing by a restaurant. And this one was filled with joy, delicious food and the “everything will always be fine” feeling that Spaghettini and luxurious Orange County never fails to deliver.

Recipes are by Chef Victor Avila, long part of the restaurant “family,” and so is his son! Debbie Dobbs, our Melissa’s Produce friend, developed the recipes for the first Spaghettini book in 2018, From Our Home to Yours, and for this second book. We already have bookmakers for our “must-tries.”

A performance by DW3, a 20-year sell-out restaurant headliners, was the perfect touch to the elegant luncheon at Italian-inspired Spaghettini Restaurant. On this day partners and Cary Hardwick introduced the new cookbook, Spaghettini at Home marking their 35th anniversary. Find it at //spaghettini.com

The **Spaghettini at Home** **Cookbook** team

Spaghettini’s second cookbook celebrates music, cuisine and cocktails. Described by owner-partner, Cary Hardwick, the book is a “love affair” celebrating long-standing relationships with 11 world-class jazz musicians by linking recipes with artist- curated playlists.

Recipes are by Chef Victor Avila who is part of the restaurant “family,” as is his son now! Debbie Dobbs, our Melissa’s Produce friend, developed the recipes for this second book and the first one, From Our Home to Yours in 2018, we use still regularly.

Spaghettini Chef Victor Avila shows us how he makes the historic Ahi Tuna tTartare

As always, we felt far out of reach of real-world worries in Orange County. You can see why in the photo below and at www.spathettini.com. The 35-year-old, 11,000 square-foot mainstay was created from scratch at the height of the abundant 80’s, and the feeling is still there in both the hospitality and the California-Italian cuisine.

Spaghettini makes every meal a special occasion

Bold, beautiful, straightforward food, hospitality and live music make Spaghettini an absolutely stellar experience. We were treated to a sumptuous meal that was satisfying without being heavy. The menu included the cookbook page to make it.

Burrata and heirloom tomato at Spaghettini Restaurant

Appetizer, salad, side, entree, desert and cocktail recipes number 75. To complete the experience, QR codes are included curated playlists of each artist to “help set the mood.”

Starters, Salads, Pasta, Entrees, and Desserts and Cocktail – categories are complemented by a thoughtful addition of Sides, Dressings, Sauces and Toppings. And Laurie’s own recipe for making limoncello.

The menu for the spectacular book signing event

Our friend and one of our favorite chefs, Shigefume Tachibe is given full credit for the delectable stacked tower, Ahi Tuna Tartare. //localfoodeater.com/new-contemporary-japanese-delicatessen-osawa-opens-pasadena/

Chef Victor prepares Ahi Tuna Tartare at **Spaghettini Restaurant’s Spaghettini at Home Cookbook** event

Pommery Shrimp is so popular it has been on the menu since the restaurant opened. It remains one of the top-selling items and adds romance to the tradition of Spaghettini Restaurants story. The creamy Pommery Mustard Sauce is enhanced by wine and Garlic Butter Sauce for true decadence.

Pommery Shrimp headlines the breath-taking buffet table at **Spaghettini Restaurant’s Spaghettini at Home Cookbook** event

Meyer Lemon Cheesecake at the Spaghettini Restaurant’s Spaghettini at Home Cookbook event

Butterscotch Budino at the Spaghettini Restaurant’s Spaghettini at Home Cookbook event

**Spaghettini Restaurant’**s **Spaghettini at Home Cookbook** event

Dedicated Co-owners and managing partners, Laurie Sisneros and Cary Hardwick make it look effortless. They credit their success to a dedicated staff and kitchen crew that in a few instances now, goes back to opening day. Some staff, and customers, are also in the second and even third generation!

All produce is available from Melissa’s Produce, which brings the best of global products to local markets. Spaghettini has been featuring Melissa’s Produce for just over 20 years. Laughed Cary, “Robert has always come by with something new and said, ‘try this’ or ‘try that.’

Robert Schueller, Melissa’s Produce with **Spaghettini** **Restaurant** partners

Melissa’s Produce supplies **Spaghettini Restaurant’**s **Spaghettini at Home Cookbook** event

Spaghettini Restaurant, 3005 Old Ranch Pkwy, Seal Beach, CA 90740, (562) 596-2199, (562) 596-2199. Menu:spaghettini.com

The guests at this Melissa’s Produce full-out media group luncheon were overjoyed to see each other. Exuberant long-time company Marketing Director, Robert Schueller, here with celebrity cookbook author, Katie Chin, directs the Melissa’s media program originally created to engage media to review Melissa’s own cookbooks. With his unassuming magic touch, it evolved into an international superstar “family” group of both cookbook authors and media, with a growing affection and respect for the produce and each other.

Melissa’s Worldwide Produce Marketing Director, Robert Schueller, and celebrity cookbook author, Katie Chin

Boo and Henry’s Authentic BBQ Rubs and Spices

April 28, 2023 Comments Off

(Faye Levy, photos by Yakir Levy). We at LocalFoodEater.com were a little intimidated by the very authentic nature of the Boo and Henry mustard sauce, which is thinner than most. So we are including here a wonderful, practical solution from our friends, master chef, Faye Levy. Faye is the author of 23 cookbooks and knew how to use the sauces.

Roasted Brussels Sprouts with Mustard Sauce

Yakir and I love roasted Brussels sprouts, and with our easy-to-make mustard sauce, they were even better. They make a tasty side dish or appetizer.

Roasted Asparagus with Boo and Henry’s Sweet Mustard BBQ Sauce (Boo and Henry)

We made the sauce from Boo and Henry’s Sweet Mustard BBQ Sauce, roasted minced shallots and a little tahini to thicken it. Our sauce was delicious. I roasted the halved Brussels sprouts with olive oil, salt and pepper. Since there was room on the baking sheet, I added the shallots to the baking sheet when the Brussels sprouts were half done and spooned olive oil over them, then roasted them briefly and added them to the sauce.

Boo and Henry’s Sweet Mustard BBQ Sauce is an award-winning South Carolina sweet ‘n sassy mustard sauce. It’s recommended for drizzling over meat, chicken and salmon, as a salad dressing or condiment and with grilled or steamed asparagus. I can think of quite a few other vegetables I would like with it

Roasted Brussels Sprouts with Mustard BBQ Sauce

For 2 servings:

3/4 lb Brussels sprouts, trimmed and cleaned, halved

1 1/2 tbsp extra virgin olive oil

Salt and freshly ground pepper to taste

Sauce:

1 shallot, chopped (about 3 tablespoons)

1 tbsp extra virgin olive oil

2 tbsp Boo & Henry’s Sweet Mustard BBQ Sauce

2 tsp tahini

2 to 3 tbsp halved red walnuts (for garnish)

Put sprouts on a foil-lined tray of the oven or air-fryer toaster oven set on Roast at 400F. Drizzle with 1 1/2 tbsp olive oil and sprinkle with salt and pepper. Roast for 13 to 15 minutes or until tender to your taste, turning over half way through the roasting time.

Sauce: Half way through the roasting time, put the chopped shallots in the center of the roasting tray or on another tray, keeping them together. Spoon 1 tbsp olive oil over them. Roast about 6 minutes or until softened; watch that they don’t burn.

Spoon the Sweet Mustard BBQ Sauce into a small bowl. Stir in the tahini until blended. Last stir in the shallots.

Spoon the sauce onto two serving plates and top with the roasted Brussels sprouts. Garnish with red walnuts.

Faye Levy’s Baked Red Onion Compote with Potatoes and Eggplant

These baked red onions, flavored with Boo & Henry’s Red-Hot Vinegar BBQ Sauce, are addictive!We love the slowly roasted onions on their own, and as a topping for all sorts of foods, from toast to grilled meat to tofu to vegetables.

To make a side dish, I spooned the tangy-sweet onion compote over Baby Dutch Yellow Potatoes and roasted Chinese eggplants. This turned out delicious!

Onion compote is usually a stovetop dish but I found it easier and faster to make in the oven. First I baked quarter slices of red onion with olive oil and salt, and finished them with the Red-Hot Vinegar BBQ Sauce.

Faye Levy’s ingredients for **Baked Red Onion Compote with Potatoes and Eggplant** (photo by Yakir Levy)

Then I roasted the eggplant in chunks with olive oil, salt and pepper. Meanwhile I boiled the baby potatoes whole, then cut them in half.

After I spooned the red onion topping over the vegetables, I drizzled the potatoes with olive oil and sprinkled them with salt, and finished our dish with chopped parsley.

The Red-Hot Vinegar BBQ Sauce complemented the sweet onions beautifully. It’s also good as a marinade, for basting meats, seafood and poultry, as a dipping sauce for vegetables and for tossing with chicken wings, shrimp and cole slaw.

Boo and Henry’s Memphis Pit BBQ celebrates the Southern love of food, especially BBQ, and pitmaster Daly Thompson’s mother, Jeanne “Boo” and his stepfather Henry Varnell, who were born in Memphis, Tennessee and dedicated their lives to family and community.

Baby Dutch Yellow Potatoes and organic red onions are some of the most popular items of Melissa’s Produce. We like both very much, and we use them often. The golden-fleshed potatoes have a buttery flavor and thin skins, and cook quickly.

Recipe: Baked Red Onion Compote with Potatoes and Eggplant

For baking I used an air fryer toaster oven on Roast, which is like baking in a convection oven. If you’re using a standard oven, for the onions, you will need 15 to 20 minutes at 375F, and about 10 minutes at 350F or until they are cooked to your liking; for the eggplant you will need about double the time.

For 4 servings:

2 red onions (12 to 16 ounces)

4 tablespoons extra virgin olive oil (divided)

Salt and freshly ground pepper to taste

2 teaspoons Boo & Henry’s Red-Hot Vinegar BBQ sauce, or to taste

3 Chinese eggplants (about 1 pound)

1 pound Baby Dutch Yellow Potatoes

Chopped Italian parsley (for garnish)

Halve the red onions, place cut side down, halve again and slice; you will have quarter slices.

Put onion pieces on a foil-lined roasting tray, spoon 1 tablespoon olive oil over them and sprinkle them with salt. Roast at 375F for 10 minutes. Stir, reduce the heat to 350F and roast for 5 more minutes or until tender. Stir the onions and keep them together. Add the BBQ sauce, stir, still keeping them together and roast for 3 more minutes. Transfer to a plate.

Set the oven at 425F. Cut the eggplants in 2-inch chunks, then cut each chunk in half horizontally. Put them on a foiled lined baking tray. Spoon 2 tablespoons olive oil over the cut side and sprinkle with salt and pepper. Turn the pieces over so the eggplant is cut side down. Roast for 10 minutes, turn the pieces over and roast for 7 or 8 more minutes or until the eggplant is tender.

Meanwhile, cook the whole potatoes in boiling salted water for about 12 minutes, or until tender. Drain and cut them in half lengthwise.

Put the potatoes and eggplant pieces on a serving dish. Spoon the red onion compote over them. Drizzle the remaining tablespoon olive oil over the potatoes and sprinkle them with salt and pepper. Garnish with chopped parsley.

Must-Have Faith Kramer’s International “52 Shabbats”

January 16, 2023 Comments Off

Faith Kramer’s **52 Shabbats,** **Friday Night Dinners Inspired by a Global Jewish Kitchen**

In the realm of international and especially Jewish or middle eastern cookbooks, Faith Kramer is as familiar and well-regarded as that of Claudia Roden, Joan Nathan and Faye Levy. Faith is a long-time writer in the field, both authoritative and ready to share and encourage in the most friendly, warm way. And, as expected, 52 Shabbats, Friday Night Dinners Inspired by a Global Jewish Kitchen does not disappoint.

Faith Kramer is a food writer and recipe developer concentrating on the food ways, history, and customs of the Jewish diaspora. She planned her book for the beginner or well-established cook. With its holistic scope, it also is as engaging for cultural research or just plain bedtime reading for good dreams.

Faith Kramer makes chicken so appealing in **52 Shabbats,** **Friday Night Dinners Inspired by a Global Jewish Kitchen**

Faith tells the story of Shabbat by way of kosher food and the Jewish communities around the world that inspired the recipes. Many feature elaborate spices or spice blends that are typical of places like Ethiopia, India and Mexico. An entire page is devoted to Jews in India and China (p. 91). Meatballs and Jewish cuisine, along with the popular Israeli condiment, amba, each have is ample sidebars.

We were so intrigued by the idea of Shabbat candles in Greece as wicks floating in olive oil minus the wax that we had to call our Greek Sephardic friend, Annetta. She immediately knew of the candles and connection to the Jewish Chanukah celebration of the Jews miraculously defeating the Greeks to regain the temple and the flask of oil lighting the candles for eight days. She also dreamily recounted the marvelous taste of the slow-cooked eggs in onion skins, which we will try soon! (p.64)

A floating candle in olive oil described in **52 Shabbats,** **Friday Night Dinners Inspired by a Global Jewish Kitchen**

A DIY floating candle in olive oil described in **52 Shabbats,** **Friday Night Dinners Inspired by a Global Jewish Kitchen**

A marvelous history of meatballs, both in the initial Sephardic route and then the Eastern European are told by Faith in 52 Shabbats. Lamb was the usual protein before beef, fish or poultry, which makes us want to try these again with the same ingredients! (p.112-113)

A marvelous history of meatballs, both Sephardic and Eastern European, in Faith Kramer’s **52 Shabbats,** **Friday Night Dinners Inspired by a Global Jewish Kitchen**

A tomato sauce plus meatballs add up to a feast in Faith Kramer’s **52 Shabbats,** **Friday Night Dinners Inspired by a Global Jewish Kitchen**

Cinnamon, dried oregano and cayenne pepper are the secret ingredient mix to remember, in Faith Kramer’s **52 Shabbats,** **Friday Night Dinners Inspired by a Global Jewish Kitchen**

Most of the primary 50 meal-anchoring recipes are for main dishes, primarily chicken and pot roasts. Added to this list are over 20 sides, accompaniments and desserts. fish cakes inspired by India and fritters made from leftover challah are excellent for Chanukah (p. 188).

Being carnivores we had try the Grilled Rib Eye Steaks with Preserved Lemon and Green Onion Sauce. Harissa makes up the triumvirate in this dish, a mixture that can be used for other proteins. (p. 146 and 147). We were so lucky to have garden lemons from @tableconversation to use in this item commonly used in Jewish North African dishes.

Grilled Rib Eye Steaks with Preserved Lemon, Green Onion Sauce in Faith Kramer’s **52 Shabbats,** **Friday Night Dinners Inspired by a Global Jewish Kitchen**

To this end, Author Kramer outlines seasonal recipe pairings in a mix-and-match friendly format, incorporating easy substitutes. The seasons are designated as growing seasons more than climate. The customary gefilte fish and challah, but also berbere lentils, cardamom cheesecakes and a sort of crustless pizza.

Author Kramer can be seen on youtube and in her book presentation we learned so much. Drying herbs with a kitchen towel, seeding and blotting tomato before using, and one that applied to our new gleaming Cuisinart steamer: the crackly, bubbly sound means that there is still water working in the pot!

Follow author Faith Kramer on YouTube and on Instagram, Twitter: @blogappetit,

and on Facebook, @Faith Kramer. More information @Melissasproduce Books are available at the following outlets:

//thecollectivebook.studio/52-s… Or on Amazon: //amzn.to/3VDASil

Amy Riolo’s “Must-Have” (!) Italian Recipes & Mediterranean Lifestyle Books

September 13, 2022 Comments Off

(Gerry Furth-Sides) Amy Riolo’s Italian Recipes and Mediterranean Lifestyle for dummies books both need to be up there on your bookshelf with Julia, The Joy of Cooking and New Larousse Gastronomique. She is a writer after my own heart, seeking out and sharing fascinating individual facts and trends about global cuisine and the cooks who create them.

As an award-winning, best-selling author, chef, television personality, Mediterranean lifestyle advocate,
considered one of the world’s foremost authorities on culinary culture. For more information, please see her website, //www.amyriolo.com/web/about/ We covered another book of author Rioli: //localfoodeater.com/italian-diabetes-cookbook/

Her compact, accessible, and affordable hard-cover paperback cookbooks hold encyclopedic breadth and depth into Italian culinary culture and a dazzling array of recipes— all with the charm of a favorite, very glamorous, internationally renowned relative.

Glam Amy Riolo, author **Italian Recipes and Mediterranean Lifestyle for dummies books**

In Amy’s youtube presentation hosted by Melissa’s Produce, Amy explains how a “lecture at the Smithsonian” on the Mediterranean diet (!!) prompted the book. You can watch the presentation on //www.youtube.com/watch?v=c5ikLguxiLI)

International culinary expert Amy Riolo talks about her **new Mediterranean Lifestyle and Italian Recipes books for dummies**

One of the gifts and joys of Amy’s books is confirmation of our own Mediterranean cuisine preference. It is also a reminder that living this culinary lifestyle doesn’t mean long hours with complicated recipes. The books are divided into parts of a meal and nutritional themes. Thoughtful icon-marked REMEMBER and TIPS line the content.

Caution: The page-turner 300-page books also lead to side research to her descriptions of the difference in traditions between America and Italy, such as the Seven Fishes. It is a wonderful “rabbit hole” you won’t regret.

Amy Riolo talks about her new **Mediterranean Lifestyle** and **Italian Recipes books for dummies**

Recipes are natural, clear, scrumptious and appealing, each with tens of variation she encourages. A salad, espresso and homemade pesto on pasta is used to illustrate her work.

We used Chef Amy Riolo’s privately-labelled Italian Extra Virgin Olive Oil is made by Fatttoria Italiana Martelli – an award-winning, fourth generation family-owned estate in a region of Italy, where Amy also leads tours.

Chef Amy Riolo’s privately-labelled Italian Extra Virgin Olive Oil made by Fatttoria Italiana Martelli

Her blend is individually and carefully crafted with two olive cultivars indigenous to Abruzzo, an area known as “The greenest region in Europe.” Gentile di Chieti and the Intosso olive varieties are harvested directly from the plant and milled immediately, allowing harmonious, sweet, fresh, and fruity characteristics to permeate the oil.

This prompted us to esearch on the difference between Spanish and Italian olive oil. It turns out that Spanish oil has a nuttier, fruitier taste and is yellow-gold in color; it’s also more widely available Italian live oil is typicallv a darker green, with a grassier taste and herbal smell, and authentic bottles are harder to find. So Amy’s oil IS A FIND.

We tried it in a variation of an Amy recipe, and my own, with romaine lettuce. Inspired to research, we learned that the Romans first naming it “COS” from the Greek Aegean Island where it originated and brought it to England and Europe, where the buyers labeled it after the purveyors. Next, neutral appearing Artichokes are actually low in fat, high in fiber and loaded with antioxidants, vitamin C, vitamin K, folate, phosphorus and magnesium. It was perfect in this Mediterranean salad.

Artichoke salad “dressed” dressed with a drizzle of Amy Riolo EVOO, balsamic vinegar, salt and pepper

Amy answered an age-old question of mine with this salad: how fiber in foods takes satisfies hunger. This answers why dishes, such as our artichoke, walnut salad is not only satisfying for taste and texture, but filling enough for a meal. She also reminded us that a squeeze of lemon or the zest not only can spark a dish. It adds an anti-viral and anti-microbial property!

A variation of a Mediterranean salad from **Amy Riolo’s Italian Recipe Book for dummies**

The Pasta section of Italian Recipes is filled with history, how-to-make illustrations (including trofie!), descriptions, dried pasta information and recipes.

The official Pesto Recipe in Amy Riolo’s Italian Recipes for dummies book

Pesto with Amy Riolo’s EVVO, Melissa’s basil and pine nuts

A confirmed trofie and pappardelle-only eater, I prepared a sort of penne out of convenient box because it was sort of “baby” small and cute, also thinking that the pesto made with Amy’s Olive oil would fill in the holes and indentations.

Penne pasta “dressed” in pesto sauce made from a recipe in Amy Riolo’s **Italian Recipes book for dummies**, using Amy Riolo Extra Virgin Olive Oil

In her description, Amy adds the fun fact that Penne is “called ‘pens’ because they are shaped like the quills once used as writing instruments. “ She also points out that penne is now “more commonly eaten outside of Italy!

Penne pasta “dressed” in pesto sauce made from a recipe in Amy Riolo’s **Italian Recipes book for dummies**

And, ah, espresso. The thought was enough for me to down a fresh little cup – you never linger over espresso. Again, there is a complete listing of variations, full history and customs, including roasting, plus a how-to section on making and making sweets to accompany caffe.

A “quick” espresso, as described in Amy Riolo’s **Italian Recipes for dummies book**

I was so happy to read that caffe (the affectionate term Italians use for all coffees, is indeed served after every meal. And that espresso does, indeed, have less caffeine than regular coffee. I cannot wait to make the anise biscotti. Bon Apetito!

A quick espresso or a larger latte with a middle eastern pastry: it is all explained in Amy Riolo’s Italian Recipes for dummies book

A graduate of Cornell University, Amy is a food historian, culinary anthropologist known for sharing history, culture, and nutrition through global cuisine as well as simplifying recipes for the home cook. In 2021 she co-founded the international organization A.N.I.T.A. (National Italian Academy of Italian Food).

@MelissasProduce

@amyriolo

@fordummies

#amyriolo

#mediterraneanlifestyle

#italianrecipes

For more terrific coverage please see @tableconverwsation @fayelevy @melissa’s and the SOCAL radio show: //socalrestaurantshow.com/media/podcasts/show-490-september-10-2022-chef-amy-riolo-with-italian-recipes-for-dummies/

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Heka Saucery Egyptian Tomato Sauce Guarantees Perfect “Zip” to a Classic

August 2, 2022 Comments Off

(Gerry Furth-Sides) Look what just arrived in the mail! Generous 25.8-ounce jar.bottles of Heka Saucery Egyptian Tomato Sauce! And in such sleek, luxurious wrappings it was tempting to leave them in the box.

But, as new aficionados of tomato sauce, we were eager to try it!

We also have long admired, co-founder Natalie Wiser-Orozco, as the creative social media writer of The Devil Wears Parsley (dvlwearsparley). All of this showed in the thoughtful ingredients, packaging, wealth of beautifully presented recipes and background information.

And we were immediately fascinated with co-founder, Iman Mossa, originally from Cairo, Egypt. We instantly starting doing research and her restaurant and the food it is named for, Koshery!

Heck Saucery co-founders, Natalie Wiser-Orozco and Man Mossa

The sauce proved to be as lush and elegant as its packaging. At the same time, a heartfulness permeates each bottle, part of the founders’ intentions to share ” Our Egyptian Tomato Sauce steeped in family tradition, passed on lovingly from Mother to Daughter…” and to inspire cooks to create their own dishes to become a tradition in their family.

Visions of our favorite dishes already danced in our heads for this prepared sauce!

Visions of what to make with tomato-based Heka Saucery are endless!

What is so different is the “tingle” of tangy flavor from the layering of bright vinegar and spices permeating a base of onions, green peppers and the finest tomatoes. This “middle eastern zip” is what makes it unique.

This glorious Egyptian tomato sauce is made with clean, fresh ingredients. Even the packaging for shipping stands out. Egyptian partner in Heka is Iman Moussa, originally from Cairo. The tomato sauce is based on her mother’s recipe.

Will the real Shakshouka please stand up! This dish immediately came to mind as soon as we saw the Heka Saucery Egyptian Tomato Sauce! It turned out to be as lush and filled with tomato flavor as it was simple to make! And proved to be as easily eaten from a skillet at home as it such a novelty at restaurants!

Chopped tomato sauce based **Shakshouka** is made in minutes with Heka Saucery Tomato Sauce

This Maghrebi (North African) dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion and garlic, and commonly spiced with cumin, paprika and cayenne pepper is a favorite — and we have used our very own Faye Levy’s clear, delicious recipe from Feast from the Middle East.

Side note: another cookbook favorite, Joan Nathan wrote that the dish originated in 16th-Century Ottoman North Africa after Herman Cortes introduced tomatoes to the region as part of the Columbian exchange. So it honors Heka Saucery’s Natalie Wiser-Orozco Latin family background and Iman’s heritage of Egypt in North Africa.

A salad dressed with **Garcia de la Cruz virgin olive oil** and a squeeze of garden-fresh lemon

How can we ever think tomatoes and not think Sweet and Sour Red Cabbage, which we make a supply of just about every week with chopped tomatoes. And speaking of Joan Nathan, it is her recipe from King Solomon’s Table.

Heck Saucery Egyptian Tomato Sauce makes adds layers of flavor sweet and sour red cabbage

Heka Saucery Tomato Sauce stood in for fresh chopped tomatoes and we used only 1/4 the sweet onions, peppers (still valued for color) white wine vinegar and salt. So much simpler! Thank you, Heka Saucery!

The dish turned out to be a little bit more “salsa” than slaw and as pretty! And so we topped the cabbage dish with melissa’s Produce prize pine nuts, toasted and added before serving. We checked to see if this was proper, and it seems that pine nuts are the latest “secret surprise” ingredient to red cabbage slaw!

We love to feature something Spanish in our dishes with Heka Saucery Tomato Sauce. Here is a simple (purchased) toast point, a sliver of Basque cheese and a teaspoon of sauce pared down a tiny big in a pan. The fresh sardine is form the Culver City farmers market.

Heka Saucery guarantees the fresh taste of tomatoes, onions and green peppers seasoned to a tangy, Egyptian perfection. it will always be in my pantry.

What is so different is the “tingle” of bright vinegar and spices permeating a base of onions, green peppers and the first tomatoes. This “middle easter zip” is that makes the sauce so unique.

A textured, flavorful appetizer with Heka Saucery Tomato sauce, freshly grilled sardine and basil.

A Spanish flair comes so easily when a tomato is involved, especially in a sauce seasoned and Heka Saucery has done all the shopping, chopping, seasoning and cooking? We simply put together shrimp, potatoes, olives, peas, corn and peas, and then topped the dish with a tapenade and toasted pine nuts.

The tomatoes are already in the most marvelous sauce already seasoned for you in a jar from HekaSaucery. s and a green olive tapenade. We simply first steamed another favorite from Melissa’s Produce, 6 Baby Dutch Potatoes and then grilled them with 2/3 each of peas and corn. Meanwhile the tomato sauce was gently heating on low. The sauce then made a bed for the ingredients, topped with black olivePerfect for a main dish at dinner or lunch, along with a salad of greens.

Heka Saucery Tomato Sauce provides the Spanish flair in a dish with Grilled shrimp, potatoes and pine nuts

Heka Saucery Tomato Sauce provides the Spanish flair in a dish with Grilled shrimp, Melissa’s Produce Baby Dutch Yellow potatoes and pine nuts

For more details and the story , please see: www.hekasaucery.com, follow them on Facebook and on Instagram!

Cary Hunyh’s Brunch: Why We Love international LA

May 22, 2022 Comments Off

(Faye Levy and Barbara Hansen, menu descriptions; Gerry Furth-Sides content and photos ) Week-end time in particular moved in at a different, slower, lazier pace in last century Los Angeles. And somehow our friend, Cary Hunyh, joyfully makes it feel like that again.

Why we ❤️LA: because, as this a treasure of a spring brunch hosted by delightful Renaissance man, Cary Huynh, reminds us, we live in the most diverse culinary city in the world. And a common love of food can lead to the most wonderful friends. Here our Melissa’s special ones.

This leisurely afternoon in Cary’s beautiful garden started with a gasp in the living entrance. Table upon table of with exquisite dishes were beautifully laid out. French and Vietnamese savory and sweet cuisines were definitively represented in Cary’s springy springy light touch and refined, elevated flavors.

Cary Hunyh’s French and Vietnamese sweet cuisines

A spectacular Vietnamese Fish Soup with Elephant Ear Taro (Canh Chua). Classic Vietnamese spring rolls with shrimp and meat or vegetable with their own homemade dipping sauces, along with a selection of egg, spicy avocado and crunchy nori rolls. Grilled Sugar cane seafood sticks filled with shrimp and fish paste. A favorite Vietnamese Chicken and cabbage salad. Cary his friend and guest, Mary Manivong’s Lao style beef salad, served with packets of sticky rice.

Cary Hunyh’s French and Vietnamese savory specialties

The short list: My favorite, irresistible, were Daikon cakes (the flat rectangular envelopes) with just enough heat for a brunch. They were made by Cary’s mother! I had to confirm such a delicacy was made with daikon

Faye Levy’s description of the Lao style beef salad – made by Cary’s friend Mary Manivong, who used chuck roast and grilled it to almost medium rare and added onions, ground toasted rice, pepper flakes, very thinly sliced lemongrass, green onion, red jalapeno, lime juice, fish sauce, a touch of sugar. Mary said that the Lao name of the salad means Waterfall. She served it with sticky rice.

Cary mentioned that the Vietnamese add sugar, not commonly done, and the Vietnamese don’t serve it with rice.

**Cary and Mary Manivong**, who prepared the fantastic Lao style beef salad

The talk was just too good to be a better student of the dishes. Not only were there fascinating stories about travels, food careersand family memories at table. A forensics professor’s vast knowledge of food covered fascinating “last meals” and food in crime!

Mikaela (left) a Canadian and forensics expert; Philip Dobard and me

Cary told the story of his very social, beautiful cat, Spooky, who was abandoned by a neighbor. He told us that when he and Spooky came upon the neighbors on the street, Spooky turned and walked away. What a wonderful home she has now!

Spooky, who adopted Cary and his partner!

Acclaimed cookbook writer, Faye Levy wrote, “During the last two years Yakir and I have been trying to be careful and refrain from going out, writes Fay Levy, but this was a special occasion–a chance to see our friend Cary Huynh and enjoy his delicious food once again, together with friends of ours from what we call “the Melissa’s Produce Culinary Club.”

A part of the Melissa’s group: front row, Barbara Hansen, Faye Levy and Cary. Back row: Yakir Levy and Kimlai Ling

Chelsea shows how informal feel at Cay Hunyh’s party

The dishes were done descriptive justice and more by guests, Faye and Yakir Levy and Barbara Hansen. Faye Levy wrote, “Cary prepared the savory and sweet dishes and is a talented, creative chef and a natural teacher, and he shared with us not only what ingredients were in the dishes but also tips on preparing them.

Cary’s Menu as described by Faye Levy, author of 23 cookbooks:

*Vegetable spring rolls – filled with jicama, lettuce, basil and omelet strips, served with nuoc cham, a Vietnamese dipping sauce

* Classic Vietnamese spring roll – with shrimp and meat

* Avocado rolls – Egg roll with spicy avocado filling in egg roll wrapper made with wheat flour

* Egg rolls made with rice paper – fried egg rolls with meat filling

* Crunchy egg rolls with nori – with chicken filling; made with lacy rice paper that doesn’t need to be dipped in water, which Cary said is a new trend; Cary adds nori so the oil won’t get into the filling during frying

* Daikon cakes – slightly spicy, made by Cary’s mother.

* Dipping sauces for the egg rolls and daikon cakes:

** Tamarind sauce – Cary made this by extracting the pulp from tamarind pods and added fish sauce, sugar and garlic

** Nuoc cham – lemon juice, water, fish sauce, garlic, chili. (Cary added that if people don’t like fish sauce, you can add Chardonnay to camouflage the fishy smell.)

** Hoisin sauce – Made by diluting bottled hoisin sauce with water, adding sugar and thickening it with cornstarch

** Three more sauces: soy sauce and vinegar; chili oil; and chili sauce

* Sugar cane seafood – Fish and shrimp paste grilled on sugar cane

* Chicken and cabbage salad – with onion, black pepper, lemon and fish sauce; Cary said this is a typical Vietnamese salad

* Vietnamese Fish Soup with Elephant Ear Taro (Canh Chua) – made with red snapper, shrimp, a vegetable called elephant ear, pineapple, tomatoes, okra, a leafy green vegetable, white vinegar, sugar, rice wine, Thai chilies, garlic and fish sauce. Cary made fish stock from the bones and cooked it with the other ingredients. He added the fish and shrimp (in their shells) at the last minute. Cary said the soup should be sour, spicy and sweet, and it was delicious. The soup is popular at seaside resorts in Vietnam.

Cary’s homemade pastries, bread and desserts:

* Puff pastries filled with pate – Cary’s puff pastry was buttery and absolutely delicious

* Sourdough pumpernickel and rye bread – served with pate, Vietnamese ham and cheeses

* Singapore breakfast toast filled with kaya – a custard that Cary made with coconut and pandan juice

* Croissants – buttery and fabulous

* Almond croissants with hazelnuts added to the filling

* Canneles – French fluted cakes

* Coffee creme brulee

And there was more:

* Kourambiedes – Greek butter cookies coated with powdered sugar – made by Christina Xenos of Sweet Greek

* Fresh mulberries and raspberries

* Fresh tangerine juice from Cary’s tangerine tree

* Rose flavored cold tea

* Wines, coffee and hot tea

The party continued with memories AND take away food. Ah. Thank you, Cary! Adds Faye,” Thank you, Cary, for a wonderful day!”

How Katie Chin’s Global Family Cookbook is a “Must-Have”

August 24, 2021 Comments Off

(Gerry Furth-Sides) Katie’s book filled me with menu ideas from the minute I first looked through it at the suggestion of our friend @Tableconversation. Markers of recipes to cook soon filled own copy.

And I loved her book launch party demo. How can you resist a sophisticated lady who turned aside from the crowd while trying to tear off the paper guard from a seasoning bottle top, while she called out, “I don’t want you to see me opening this with my teeth but I always do.” So do we!

Markers quickly filled the pages my copy of Katie Chin’s “Must-have” **Global Family Cookbook**

“Must-have” Global Family Cookbook’s compilation of clearly written, ingeniously updated, enticing ethnic recipes plus one of the most comprehensive, compact sections on global pantry items; international noodle, chile and pepper varieties; cooking techniques and tools – are all thoughtfully photographed, making it a go-to reference book for all time.

Katie learned to cook alongside her mother and it’s an experience she now loves to share with her daughter. In a throw away line, she mentioned that her mom catered David Burkus’ bar mitzvah (Neil Patrik Harris partner). “But that’s another story,” she laughed. And we intend to hear it.

Katie Chin showing a recipe from her “Must-have” **Global Family Cookbook**

We already made two recipes that we loved: The Grilled Corn and the Grilled Shrimp with Tequila and Lime. We loved them, so did guests, and we would make them again anytime. Thanks go out to the inspiration prep and products for renewed favorite: corn on the cob.

Grilled Corn with Mexican Pesto on p. 207 features the flavors associated with the culture: lime, tequila and spices. We added the “shucked” version made for Katie’s daughter Becca, who wears braces on her teeth, as a choice for our guests.

Mexican flavors in Katie Chin’s Corn on the Cob from her GLOBAL FAMILY COOKBOOK

Our version of Corn on the Cob from Katie Chin’s GLOBAL FAMILY COOKBOOK

Katie’s version and our’s of Corn on the Cob her GLOBAL FAMILY COOKBOOK

Gelson’s Market came through with the one adamant corn 🌽 grilling tip of starting with quality, fresh corn (plus cilantro for the pesto). So juicy, flavorful you can almost eat it raw!

Fresh, quality corn that is vital to good eating, is so fresh at Gelson’s you can almost eat it raw.

We substituted Melissas’s Ground Green Hatch Chile for chili powder in the recipe to add just the perfect heat enhancing the cotija and pesto.

Hatch seasonings can be substituted for peppers in recipes for “heat” not jabs of spiky pepper

Thanks to @tableconversation and writer Mona Day who got me back to eating fresh corn – decades after I adored picking it to eat on my uncle’s gentleman farm near Ann Arbor. Thanks to CleverOne (TM) Board for our 2-year old mainstay, pliable NFlex “wood” backdrop and to Pots & Co for the little tub that originally held a decadent dessert. You can find links to those stories on: //localfoodeater.com/pots-cos-perfect-lava-cake-in-a-ceramic-pot/ and //localfoodeater.com/the-cleverone-board-for-a-smart-original-gift/

The irrepressible Katie Chin at her charity book launch party

We already Gelson’s Market fresh cilantro, minced garlic, plus a stash of 16-20 shrimp for the Grilled Tequila Lime Shrimp.

Grilled Tequila Lime Shrimp from Katie Chin’s Global Family Cookbook

Our Grilled Tequila Lime Shrimp from Katie Chin’s Global Family Cookbook

Our Grilled Tequila Lime Shrimp at bottom from Katie Chin’s Global Family Cookbook

We toasted Katie for this special “spirited” dish. We toasted the Jalisco Mexico highlands-based tequila line named in honor of fearless Adelita, who led the female fighters in the Mexican Revolution.

La Adelita named after an iconic woman who led fighters in the Mexican Revolution

Pad Thai (serving 4) is an example of the global holiday recipes developed for a home kitchen. It is perfect to celebrate Asian Pacific American Heritage Month. Katie gives the tip of substituting brown sugar and lime juice to mimic the classicTraditional Pad Thai recipe ingredient of tamarind concentrate to mimic its sweet tart signature taste.

Pad Thai from Katie Chin’s “Must-have” **Global Family Cookbook**

Even Katie Chin’s Global Family Cookbook Launch Party was filled with the international, community spirit of the book with a food demo, cocktail party and activities for the fund raiser. Katie Chin is just one of those capable, food-passionate people who draws the best around her. and, yes, you can see from the photos that she is as effervescent as in her TV cooking demonstrations, and as humble. Even meeting her for the first time amidst scores of guests she greeted me personally with a fellow writer’s affection and respect. Wow.

At the **Global Family Cookbook** party. LocalFoodEater friend Cathy Arkle at bottom left

You can find Faye Levy’s Hanukah recipe in Global Family Cookbook. Here she is pictured with photographer-husband, Yakir, and podcast host, Linda Grasso.

Book contributors Faye and Yakir Levy, Linda Grasso of “Must-have” **Global Family Cookbook**

Katie Chin co-hosted the national PBS cooking series Double Happiness, has been a guest judge on Food Network’s Iron Chef America and appeared as a contestant on Cutthroat Kitchen and Beat Bobby Flay. Recently, Katie and her kids teamed up for the online series CoopedUp Cooking with Katie— meant to inspire people stuck at home during COVID-19 to get creative in the kitchen. She is the author of Everyday Thai Cooking and Katie Chin’s Everyday Chinese Cookbook and the Culinary Ambassador for The National Pediatric Cancer Foundation. Find her @chefkatiechin

Surprising New Treats for October’s National Dessert Day or Any Day

October 15, 2020 Comments Off

(Gerry Furth-Sides) October’s National Dessert Day this year features classic and new desserts, many that can be prepared with healthy snacks designed for the increase in demand due to more at-home lifestyle. This includes a sorbet sundae with healthy, flavor-infused nuts, for example.

Vegan-friendly Maple Flavoured Bourbon Pecans from Sugar Plum Chocolate start this list. Infused with natural maple flavor, they contain no unhealthy fats, oils, or dairy products. Each and every piece of pecan is generously coated with Bourbon Liquor, to bring about a taste so that even a few are satisfying.

We loved the Maple Bourbonand the Pumpkin Almonds and used them in this romesco tart from Tara Teaspoon’s book, Living Deliciously.

Sugar Plum Chocolates celebrates 20 years in business, with their unique treats enjoyed by thousands of satisfied customers in more than 10 countries. Only the finest ingredients are used for their handmade chocolates, gourmet nuts and other confections.

A locally owned business, the company’s focus has always been to make a difference in the lives of people by offering high quality and safe products that can be used for all of life’s special occasions, including weddings, birthdays, anniversaries and retirement ceremonies.

Coffee is our favorite food and this time of year when the weather is getting cooler, the blend of coffee with seasonal pumpkin shows up in the Pumpkin Spice Latte bar, a light yet indulgent dessert on its own.

Pumpkin Spice Latte bar

Our favorite desserts have stayed fairly much the same for decades. We start in the middle column with start in the right hand column and down with an iced, spiked espresso. Sadly some of them are no longer available, such as the round, individual version of the Lemon Hazelnut Torte, that the Rose Cafe served with an espresso. The cake (upper right) can still be found at double the price at Il Forno Restaurant. The dense, almond Tunisian macaron (right second top) is at times in the pastry case at Harissa Restaurant. Below it is the masterpiece, chocolate ribbon cake that has become the signature of talented pastry chef and founder-director, Cecilia deCastro of the Ace AcademyEducation. Below it are Starbuck’s perfect little scones.

Our favorite desserts start with an iced, spiked espresso and lemonhazelnut torte (upper right and lower left).

On the left column are the cherry almond ball from the now-gone Susinna’s magical bakery, the almond merengue from the remarkable le pain quotidien, no longer available and my favorite caneles, rarely available at Proof bakery in Atwater and were once in the counter at the shuttered Bouchon Bakery in Beverly Hills.

Even the name and logo of the Chocolate Fudge Lava Cakes is eye catching, and that little pot in the picture actually is ceramic with a pop-off plastic lid. There are four pots in each box. We were drawn in the minute we saw the endearing pot and gooey chocolate. You simple pop it in the micro for a few seconds or in a proper oven for 14 or so minutes and you have a whimsical, lush restaurant quality dessert.

Each decadent Pots & Co dessert takes on the attitude of your own dishes and decor.

Pots & Co uses uncompromising, hand-crafted in small batches, using culinary techniques developed by a restaurant chef for a restaurant quality dessert.

The review of a very discriminating food writer of Pots & Co!

Restaurant chef-owner, Julian Dyer, created Pots & Co in 2012. His chocolate lava cake in the little, reusable ceramic pot is an instant classic.Inspired by the best in the world, this six-year-old London based company already has a global reach selling millions of pots around the world. It is available at Costco and online.

Julian Dyer’s luscious dessert of Pots & Co he created in 2012.

Recipes are written and perfected by top restaurant chefs, using only the finest ingredients – like Cornish sea salt, Alphonso mangoes and our sustainable Colombian cocoa. The company has expanded from lava cakes although that is the mainstay in most countries, and in the US, currently. Take a look here to see the wide range of fresh & delicious desserts that we also make.

Chocolate desserts are all handmade with top cocoa, grown in Colombia. The Chocolate Dream support farmers and their communities, making sure the cocoa is grown as ethically and fairly as possible.

And finally our newest favorite dessert, Faye Levy’s Chocolate Applesauce Cake. Food writer, Barbara Hansen, baked this one. It is a surprise because the applesauce only lends the most subtle, delicate touch to the totally dense, chocolaty dessert. It is a cake that can be eaten alone, powdered with sugar, or frosted for a special occasion. And it is the perfect friend to your favorite sorbets or ice creams.

Faye Levy’s Chocolate Applesauce Cake

Cookbook Legend Faye Levy’s Feast from the Middle East Book

January 26, 2019 Comments Off

(Gerry Furth-Sides) Faye Levy’s beautiful book, Feast from the Middle East, is a treasure trove of traditional recipes and cooking tips to explore the history and the preparation of Middle Eastern cookery.

Faye, a native of Washington, D.C. whose experience at her family dining table was not very exciting to her, visited and fell in love with the middle east – and Yakir Levy, the man who would become her husband of many years – the first time she visited Israel. Faye was so devoted to each that in order to stay there, she learned Hebrew and joined the army! She later worked in an office, as she tells it, finagling a way to listen to the food expert of the day on her weekly radio show.

In time, Faye would up working for her, eventually moving to France where she spent five years at La Varenne, the Parisian cooking school and earned the “Grand Diploma” of the first cooking class. With Fernand Chambrette she authored La Cuisine du Poisson on the cooking of fish and became the first American to publish a book on French cooking – for the French.

Yakir laughs and say that when they moved into their Paris apartment, he hung signs labeling all the furniture in French and they were not allowed to speak English or Hebrew in the apartment until they mastered the language. I am now working from her book, Fresh From France Vegetable Creations, (1987) which features her meticulous research, detailed preparation and hints on shopping.

Today Faye herself is a “treasure trove” of information on middle eastern shopping and cooking – with extensive travel to keep up with the cuisines. In Faye’s words, “From the Fertile Crescent, where agriculture began, to the extravagant tables of Ottoman emperors, the Mideast boasts a surpassingly rich culinary heritage.” This acclaimed food journalist and cookbook author brings 250 time-honored recipes into the twenty-first-century American kitchen. Accessible and authentic dishes, helpful shopping tips, and her trademark user-friendly approach make this book a must-have introduction to a vibrant international cuisine.

For almost four decades, Faye Levy has shopped, cooked, and dined her way through the Mideast, and her enthusiasm for this flavorful, unfussy cuisine will inspire you to make these ancient culinary traditions your own. Featuring the bold flavors and simple, healthy techniques of more than ten countries, this collection has dishes for every occasion, from dinner-party feasts to quick and healthy weekday meals. Faye Levy’s repertoire of fresh, mouthwatering specialties ranges from a simple sandwich enlivened by a zesty Grilled Eggplant Sesame Dip to elegant Grilled Lamb Chops spiced up with Garlic Cumin Tomato Salsa. Chef Faye takes readers beyond hummus and falafel—although she offers stellar recipes for both of these classics. Feast from the Mideast offers a veritable banquet of authentic, tempting dishes and is the ultimate all-in-one guide to the wholesome cuisines of these historic, sun-drenched lands.”

Faye Levy is the lead cooking columnist for the Jerusalem Post and the author of 23 critically acclaimed cookbooks, including Feast from the Mideast and 1,000 Jewish Recipes. She has won prestigious prizes for her cookbooks, including a James Beard Award. A syndicated cooking columnist, she has contributed many articles to the country’s top newspapers, as well as to Gourmet, Bon Appetit, and other magazines.

Natural teacher Faye prepared a varied, classic and contemporary menu for the Melissa’s Produce demo class

Faye’s Middle Eastern Menu

Cauliflower Baba Ghanoush with roasted cauliflower and tahini spread instead of eggplant roasted over a fire

Spinach Yellow Squash and Grilled Pepper Dip with Yogurt

Citrus Yogurt Cake with Honey & Walnuts

Easy to use Turmeric and sweet onions are modern supermarket convenience foods

Refreshing Cucumber and mint water to accompany middle eastern dishes

Nandita Godbole’s Book is NOT FOR YOU

March 13, 2018 Comments Off

She’s “one of those women” who expresses a strong opinion about everything that concerns her and remains warm and engaging to every single person in a room. She is an international Indian Woman on a Mission and knows how to make it happen. She is Nandita Godbole (Goad-ba-le), author of the recently published, Not for You. This “first of a collection series of Family Narratives of Denial & Comfort Foods” as she subtitles it, is chef-teacher Godbole’s imaginative, captivating book of culture, cuisine, and generations of her own family history based on true stories.

Nandita graciously signs her books with a personal note in each one

Outspoken, witty Nandita is as generous as she is gregarious with an intellect and passion to match. In her blog, she admonishes, “My pet peeves include the improper use of the words Chai-tea-latte and Indian-Curry. The correct usage is ‘never’.” (for more information, please see: //www.currycravingskitchen.com

Nandita signed my book, “This book is for you. Enjoy.”

Nandita is a first-generation American (born in India) and a third-generation chef. A dedicated teacher, she launched her dinner club company, Curry Cravings™ in 2005 to showcase and share the dynamic Indian culture and cuisine she was so homesick for in the US. It also became a way to explore her own identity. As Joan Didion always says (me too), “I don’t really know what I think about a subject until I write about it.”

Still, you can tell what kind of n encouraging teacher (and mom) Nandita is by how excited she was when the guests used up almost all the betel leaves to make the packets as she instructed. “Oh my,” she exclaimed, “Look at this! I’m so happy that you all tried this unusual taste.”

A true teacher who “starts the lesson at the students’ level, she underestimated her LA food writer audience. When Nandita acknowledged Los Angeles-based Melissa’s Produce several times for supplying ingredients she could not source locally in her hometown of Atlanta, Georgia, you understood why. For more information on Melissa’s Produce, please see: //www.melissas.com/

She urged everyone to “to try the food even though it might be spicy,” (it was not spicy), and to explore Indian shops — “they won’t bite you”. And this is still why tireless Nandita remains an enthusiastic, successful advocate for Indian culture. In her words, she is “bridging the gaps between its perception and ‘consumption.’” A keen observer, as intellectually challenging as she is informative, she writes about cultural overlays on our personal and social environments that provoke the reader to think.

Nandita shares her postcards, each a portrait about a character in her Not for You Book with a recipe on the back

The book signing was a special occasion at Melissa’s with old and new friends – which Nandita makes happen at just about every event. Supporter, friend and legendary chef, Neela Paniz(who introduced authentic, refined regional Indian food to LA at Bombay Cafe and was recently a winner on the Chopped TV show), was in the audience.

(left to right) Neela Panisse, Faye Levy who wrote the introduction to Nandita’s CRACK THE CODE, Nandita

Melissa’s Produce’s special welcome to Nandita’s presentation with festive orange napkins (the color represents “‘party”) encased in sparkly Indian napkin rings.

Whole coconuts juice and coconut water were refreshing even in the winter. Nandita has plenty to say about how to crack open a coconut (no need for anything but a household hammer) and told about her fond childhood memories of it in India. Unlike many Indian dishes which transpose savory and sweet, coconut milk and pulp is expectedly sweet.

Melissa’s coconuts with milk ready to drink

“Kolmbi” Spicy Shrimp in Tomatoes – in a basic Indian tomato sauce flavored with what Nandita calls the “Indian trifecta” of turmeric, cayenne, and a cumin-coriander blend.

“Kolmbi”Spicy Shrimp in Tomatoes

Bateta-Nu-Shaak, Quick Potatoes with Mustard Seeds, cooked with ginger paste, sauteed onions and curry leaves, looks exactly like apples in the pan

Bateta-Nu-Shaak: Quick Potatoes with Mustard Seeds

Prasad K’Sheera: Stovetop Semolina Pudding with Bananas – flavored with cardamom, saffron, ghee and sliced almonds, a rich delicious dessert that is a prasad, meaning that it’s made for religious occasions and also a very special treat for visitors when they drop by a home in India.

“Prasad K’Sheera “Stovetop Semolina Pudding with Bananas

Pappaya-NuRaitu Raw Papaya Salad with cumin seeds, black mustard seeds, curry leaves, ginger paste and garlic paste does the unexpected in western the by making a savory dish out one that is expected to be sweet. It is healthier and the seeds add texture.

This is raw Papaya Salad! Pappaya-NuRaitu

Nandita enthusiastically shared her family’s version of watermelon known as Kalingad. The idea is the same as salted watermelon in the west. Here Spice-Dusted Watermelon Bombs are flavored with Nandita’s homemade chaat masala spice blend of cumin, coriander, and fennel seeds. “Once you’ve tasted this, you’ll never eat plain watermelon again,” said Nandita.

Jeera rice, Basmati rice with cumin, cardamom and cinnamon stick turned out to be a surprisingly pleasant, neutral partner for the spiced shrimp. The cumin seeds add texture and flavor contrast.

Jeera Rice

Nandita’s beautiful daughter and husband travel with her and become her best assistants!

Andrea Rademan with the Godbole family. Both ladies boast that Andrea was behind Nandita writing her first book.

Nandita’s published cookbooks ‘A Dozen Ways to Celebrate’, and ‘Crack the Code’ have reached more than 30 countries. She enticingly identifies Indian cuisine as one to choose because of its “ flavorful, decadent and healthier choice”.

Nandita with writer Barbara Hansen, who she thanked in her book

faye levy