Wednesday, October 17, 2012

Pollo alla Cacciatora - Hunter’s Chicken Stew

Pollo Alla Cacciatore-(0396) by Meeta K. Wolff

It was just about a year ago that I was frantically packing my suitcases, mentally reciting a few lines from my presentation and packing my camera equipment, heading towards Florence. I always love traveling to Italy as it’s a country I feel attached to - its rich culture, the atmosphere, the people and the food, all entice me and inspire me on many levels. Traveling to Florence this time was special however, as I was going to be joined by 3 dear friends and 12 new faces. What I did not know however I was going to come away with many new friends and cherish the old ones more.

Wednesday, October 10, 2012

Maple Roasted Pumpkin and Allspice Babka with Cinnamon Icing

Pumpkin All Spice Babka with Cinnamon Frosting by Meeta K. Wolff

Strawberries, raspberries and cherries lie scattered on the countertop in the kitchen. The fresh asparagus glistening vibrant green in the sink waiting to be turned into a pesto. I consult my recipe and style sheet to make sure I have everything ready. The temperatures are mild outside, in my flip flops I take a step out on the porch, inhaling the clean and fresh air - it smelled just like it does in early Spring.

Wednesday, October 03, 2012

Bollywood Cooking: The Basics of an Indian Chicken Curry

Chicken Curry by Meeta K. Wolff (2)
Craving a curry for dinner perhaps?  A hot chicken curry is probably just what you need to tickle those taste buds and nothing beats a plate of curry atop a bed of steaming rice on a cold Autumn night. While curry has become a mainstream dish, the Pan-Asian versions of the curry has very little to do with the authentic dishes you will find in India or Pakistan. Furthermore, many of the curries found in restaurants across Europe offer at times, tame and altered versions or have extremely rich components making them a heavy affair.

The curries in Indian homes are simple, depending more on the flavors achieved by combining a variety of spices rather than drowning the dish in cream and oil.