Pot Pie: In honor of leftovers by Weezie

Posted on 01-10-11 · Tags: , , , , , , , , , ,

Pot Pie

This is one of those dishes that is home to me. It comes out all piping hot and bubbling from the oven and you present it simply to your guests. You cut the flaky, tender crust into wedges so everyone gets a good piece and dish out the aromatic, creamy filling. The result is warmth and nourishment to the belly — pure rapture — and a dish that makes everyone feel like royalty.

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Matar Paneer by Weezie

Posted on 06-16-10 · Tags: , , , , ,

Mom's Matar Paneer

Last year was a bad year for peas in Simsbury. There was too much rain and the peas did nothing. Maybe I got one meal out of them. As the snow fell in January, Priscilla and I sat by the fire with a cup of tea and a basket full of seed catalogs. We browsed through the seed write-ups, dreaming about next year’s garden. We tried to imagine which peas, peppers, brussels sprouts, lettuces, or onions would do well in our Connecticut soil. We strategized on how to rotate our crops this year to defy the squash borers or the cabbage moths without using poison. We tried to guess how much of each vegetable our family would want to eat in 2010. Priscilla lives five minutes away and like me she has an organic garden. She spends every available moment during the school year and all summer amidst her tomatoes, raspberries, blueberries and her 1000 heads of garlic. She and I often plant different vegetables or different varieties and then share our harvests.

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Bulgur with Peas and Mint, Leeks, Prunes, Walnuts and Orange Peel by Weezie

Posted on 11-29-09 · Tags: , , , , , , , , , , ,

Bulgur with Peas and Mint, Leeks, Prunes, Walnuts and Orange Peel

When Anjuli and I get together in a kitchen it is like the improvisation that goes on between jazz musicians. She has an idea and it sparks me, I enhance on it, back and forth we go until, from these sparks, a dish is created. It just flows from mind to mind and heart to heart with no effort and no ego. It is quite amazing to me. I used to sing in the 60s with a partner. Sometimes we would hit a perfect note together. The feeling of the perfection of the note would make the hair stand up on the back of my neck. It had a life of its own. When Anjuli and I cook together sometimes we create a dish that feels like that. We can just feel that it is right.

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Thanksgiving dinner by Anjuli

Posted on 11-27-08 · Tags: , , , ,

Thanksgiving

The slaving. The spread. The whirlwind. THE TURKEY. The food. The company. The pie. The piled plate. The tryptophan. The fire. The passing out. Ahh, tis the holiday.

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Garlic mashed potatoes + peas with mint and cremini mushrooms by Anjuli

Posted on 11-27-08 · Tags: , ,

Thanksgiving

“One scoop of creamy mashed potatoes. Four peas.” On Thanksgiving mashed potatoes are my jam. Whipped to perfection, they are a creamy, buttery pile on your plate stuffed between turkey and another more colorful side, dripping with homemade gravy, and begging you to fork them first. My mother has always made them with garlic, whipped with butter (or ghee), and spiced with a hint of herb. Since I don’t eat turkey, mashed potatoes and stuffing are Thanksgiving to me. And OH BOY, I don’t really miss that turkey one bit. Just drizzle me some of that gravy.

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Poor man’s rich food: Kichidi with peas and cauliflower by Anjuli

Posted on 10-08-08 · Tags: , , , ,

Kichidi with peas and cauliflower

My parents met each other when my dad moved from India into my mother’s apartment building in Philadelphia. They were friends long before they started dating. My dad made my mother a lot of kichidi during their college years. Dad always made it with peas. Kichidi, khichhdi, khichdee in the South is simply rice and dal (lentils). In the North the dish was embellished to include cauliflower, peas, or other vegetables, and is called khichhuri. It’s all phonetic spelling anyways. Like the spelling, the dish is very open to interpretation as well, provided it’s cooked at home with love. Some further guidance…

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