It’s my new favorite versatile vegetable and it will only be making an appearance at my local farmers market for a few more weeks. Yes, I’m continuing my love fest with Kohlrabi. These fries are so easy and ready in 25 minutes with hardly any work involved. Our fries disappeared within nanoseconds of appearing on the table.
1 kohlrabi, peeled and sliced into french fry size sticks
1 tbsp olive oil
Salt to taste
Paprika or hot chilly powder to taste
Preheat over to 420 degrees Fahrenheit.
Toss the kohlrabi sticks with olive oil, salt, and paprika or chilly powder.
Spread in a single layer on a baking sheet and stick it in the oven.
At the halfway mark, flip the kohlrabi sticks and continue baking for the remainder of the time.
Remove from oven, rest for a minute at room temperature and serve with your favorite sauce or dip.
Tip: I served mine with a quick dip made by mixing two tbsps of mayonnaise (you can use the vegan kind), with a sprinkle of salt and a nice sprinkle of berbere.
We all have rituals that make us smile. For my husband, it is the act of eating a single piece of the Indian sweet Rasmalai which never fails to put a smile on his face. So when Melissa Clark from the New York Times converted this sweet into a cake for a good friend, I absolutely had to recreate it in my kitchen.
Just a quick primer on Rasmalai. It literally translates into “Ras” meaning juice and “malai” meaning cream. It’s a dessert made with homemade cheese and served in a milk-based syrup flavored with rosewater, cardamom and sometimes saffron.
What Melissa did is absolutely brilliant and I continue to learn and be inspired by the art and science of this creation. Mirroring the inspiration is accomplished through the beautiful art of layering flavors. The cakes are subtly flavored with cardamom and rose water, then get a soak of milk that is infused with cardamom, followed by a sandwiching process with rose water flavored ricotta filling and a final, stylish flourish of creamy, mascarpone frosting that has a subtle flavor of rose water.
And here’s the final end product staged with a topping of dried rose petals and pistachios. A sight to behold and a beautiful treat to devour.
As you might have guessed by now, you’ve got to tell yourself the calories are not real and simply a figment of your imagination:)
If you’d like to recreate this, here’s the link to the recipe I followed.
PS. I do want to thank all the readers/experimenters of the original recipe who generously shared their learnings. This was instrumental in turning my creation out beautifully!
I’ve expressed this form of love before and here I go at it again. Yes, it is Yotam Ottolenghi yet again along with his baking partner Helen Goh who have me in raptures. Well, it is not really them, but their “Pistachio and Rose Water Semolina Cake” that was just featured in the New York Times that has me all excited.
Just reading the list of ingredients (pistachio, rose-water, lemon juice, almond meal and more) had me in the car on an assembly spree.
And this afternoon, as the pistachios whirred in the food processor and the smell of rose-water wafted in my kitchen, I almost felt like I had been blessed with a virtual visit from the talented powerhouse of Goh and Ottolenghi.
If one could describe the ideal dessert as one where beauty makes a connection with the soul, this has got to be it.
Just a few words of warning!
This does not follow my penchant for light dishes.
True to its middle eastern origin, the cake is sweet and blends in many an exotic flavor. So if you want to get on a magic carpet and take a ride with a subliminal blend of tastes, here’s the way to get on this trip.
Pistachio and Rose Water Semolina Cake