{"id":3,"date":"2004-06-29T09:14:37","date_gmt":"2004-06-29T18:14:37","guid":{"rendered":"http:\/\/blog.taodekitchen.com\/2006\/01\/09\/on-the-spice-trail\/"},"modified":"2006-01-09T22:10:01","modified_gmt":"2006-01-10T07:10:01","slug":"on-the-spice-trail","status":"publish","type":"post","link":"https:\/\/taodekitchen.com\/tasty\/personal-cheffing\/on-the-spice-trail\/","title":{"rendered":"On the spice trail"},"content":{"rendered":"<p><font size=\"3\"><font size=\"3\"><font size=\"3\"><font size=\"3\"><font size=\"3\"><font size=\"3\"><font size=\"3\"><font size=\"3\"><span style=\"font-family: 'Times New Roman'\"><font size=\"3\"><span style=\"font-family: Tahoma\">This is our very first post\u2026\u00a0\u00a0<\/p>\n<p><\/span><span style=\"font-family: Tahoma\">We\u2019re on an Indian food obsession these days. A few favorite clients love Indian food so in the quest to provide diverse choices and authentic tastes I have enbarked on the spice trail with my taste buds ready.\u00a0\u00a0<\/p>\n<p><\/span><span style=\"font-family: Tahoma\">Yesterday I made Shami Kabab &#8211; this version from one of Madhur Jaffrey\u2019s vegetarian books. It\u2019s a great recipe &#8211; a complete protein with soybeans and rice. Of course I couldn\u2019t help myself, I made a few adjustments to the recipe to punch up the flavors &#8211; I added more garam masala (even made my own to ensure the spices were fresh and punchy) and threw in a few dashes of\u2026dare I admit it\u2026balsamic vinegar. The balsamic kind of reminds me of tamarind chutney so I haven\u2019t completely fallen off the continent! I don\u2019t know, the Kabab mix just needed some acid to take away the flatness. In my humble opinion it worked. The family I cooked for yesterday love hot hot hot food so for yesterday\u2019s batch I threw in a finely dice jalapeno\u2026ouch. And then there was the texture &#8211; the original recipe called for white rice. The first time I made it the whole thing came out too mushy for me so now I use brown rice instead. The Shami Kababs are served with a nice zippy Tamarind Chutney. For yesterday\u2019s sides, I did a saute of spinach and a bright yellow (from a bit or tumeric) coconut rice. Yesterday\u2019s menu also included Aloo Gobi, Curried Lentils, Garlic Naan, Curried Summer Veggies with Tofu and Vegetable Biryani. All in all it was a very hot day of cooking.\u00a0\u00a0<\/p>\n<p><\/span><span style=\"font-family: Tahoma\">Ok, a little aside. The bright yellow tumeric reminds me of the violin I varnished. One of the base coats is shellac colored with tumeric and saffron &#8211; Wow, talk about bright! Curiously enough, music played from said violin is quiet tasteful\u2026at least in the right hands!\u00a0<\/p>\n<p><\/span><\/p>\n<p class=\"MsoNormal\" style=\"margin: 0in 0in 0pt\"><span style=\"font-family: Tahoma\">\u00a0My next project &#8211; fluffy, bubbly Naan Bread\u2026.<\/span><\/p>\n<p><\/font><\/span><\/font><\/font><\/font><\/font><\/font><\/font><\/font><\/font><\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is our very first post\u2026\u00a0\u00a0 We\u2019re on an Indian food obsession these days. A few favorite clients love Indian food so in the quest to provide diverse choices and authentic tastes I have enbarked on the spice trail with my taste buds ready.\u00a0\u00a0 Yesterday I made Shami Kabab &#8211; this version from one of [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,7],"tags":[],"class_list":["post-3","post","type-post","status-publish","format-standard","hentry","category-personal-cheffing","category-recipe-development"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/3","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/comments?post=3"}],"version-history":[{"count":0,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/posts\/3\/revisions"}],"wp:attachment":[{"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/media?parent=3"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/categories?post=3"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/taodekitchen.com\/tasty\/wp-json\/wp\/v2\/tags?post=3"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}