Quick and Spicy Cheesy Grits

May 21, 2013 By Leave a Comment

This post was written before the devastation in Oklahoma. Sending best vibes and thoughts to those caught in the disaster. Visit here to find how to help.  

Don’t think that something instant can’t be wonderful.

Instant oatmeal? Awesome

Instant messenger? Addictive

Instant road rage relief? The person who invents this is going to be a millionaire and a Nobel Peace Prize winner.

5 minute grits fall into this category of “instant and great.”  They are way faster to make than the traditional stuff, but are still creamy and satisfying, and – bottom line – can be made last minute.

When you add mix ins, these get even better.

So, if you have 15 minutes and some ingredients on hand, you have a side dish of which you can be proud.

Quick Spicy and Cheesy Grits

2013-05-16 pixIngredients:

1/3 cup quick cooking grits

enough chicken broth to make the grits, according to the package directions (probably about 1 1/3 cups)

1 jalapeno, diced

1/3 cup cheddar cheese, shredded

1/4 cup cleaned and diced cilantro

4 scallions, diced

salt and pepper to taste

garnishes like sour cream, hot sauce, and/or avocado

pix 0021. Prepare the grits according to directions. Be sure to stir when the grits start to thicken so they don’t stick to the bottom of the pot.
pix 0032. In about 5 minutes, or after the grits have gotten thick, like this, turn off the heat.
pix 0043. Now, just dump in the mix ins and stir.

pix 0054. Taste for seasonings, and…
pix 0065. Serve

This simple recipe has become a staple in my repertoire. The cheese melts into the grits, making it gooey and tangy. The warmth wilts the cilantro, releasing it’s fragrance. The jalapenos are spicy; tempered by the cheese and the avocado. The real trick here is to use chicken stock when you make the grits. That adds a strong backbone that really enhances the corny taste. This is awesome with bbq chicken or as a side to taco salad.

It’s not only  grits, it’s instant joy.

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Naomi Pomeroy’s Asparagus Veloute with Chive Oil

May 15, 2013 By 2 Comments

This is the story of how I found out I am doing everything wrong when I make soup.

Earlier this year, I had the incredible opportunity to attend a class at the New York Culinary Experience. Put on by the International Culinary Center in NYC, it is a weekend intensive full of intimate classes with celebrity chefs like  Masaharu Morimoto, Jacques Torres, and Daniel Bouley. The event is chock full of classes, luxurious meals, and a goodie bag that is worth its weight in platinum.  Next year, I am seriously considering taking the whole (expensive, but  amazing) session.

But I digress.

I was privileged enough to attend the Rites of Spring class led by Naomi Pomeroy, of Top Chef and Beast fame. This chef is so gregarious, so down to earth, so passionate and educated and humble and sweet…well, she is my new girl crush.

Hell, she is my new crush, PERIOD. The perfect mix of charm and candicy, of business and whimsy…I can see why she is so successful – she is driven but not grating and genuinely loves to cook and talk about food.

And she really knows how to cook.

This is her recipe. It is – to put it simply – phenomenal. Don’t skimp on any steps or leave out any ingredients. This takes a while but it is so worth your time. The steps are labor intensive (and without pictures because many components were prepared ahead of time for students –  so sorry!!) and meticulous, but they result in an absolutely perfect dish.

Asparagus Veloute with Chive Oil

For Soup Base:

2 cups finely diced onions

2 cups cleaned, sliced leeks

3 cloves garlic, diced

5 oz butter

1 3/4 tsp. salt

1/4 tsp. pepper

1 cup water.

1/4 cup heavy cream

2 tbsp. creme fraiche

1. In a large stockpot, add the butter, onions, leeks, salt and pepper. Cook over medium-low heat until the veggies become translucent but not at ALL browned(maybe 15 minutes).

2. Add the garlic and water, then cook for another 20 minutes or until all the veggies are totally soft.

3. Puree in blender (or Vita Mix, by which Pomeroy swears) with the water, creme fraiche, and cream.

4. Set aside.

For Chive Oil:

6 bunches chives

1/2 cup vegetable or canola oil

1/2 tsp. vitamin c powder

1 tsp. salt

Large bowl of ice water

1. Drop the chives into boiling water, to which the salt and vitamin c powder has been added.

2. After 1 minute (in which time the chives have been blanched), remove them and “shock” them in the ice water to stop the cooking process and preserve the vibrant color.

3. Dry them thoroughly.

4. Place the chives and oil in a blender , going slowly at first then faster as the ingredients meld into one.

5. Once the ingredients are mixed, blend it for 2 minutes straight. Then, strain through a chinois or cheesecloth. Let it fall naturally without pressing it – it may take up to 2 hours.

6. Store in a squeeze bottle.

For Asparagus Spinach Puree:

2 cups washed fresh spinach

large bowl of ice water

2 tsp. vitamin c powder

Salt to taste

2 cups fresh asparagus, finely chopped

1. Boil some water and put enough salt in it to make it taste “like the ocean – salty” (directions straight from Pomeroy).

2. Add half of the vitamin c powder to the water, and put the spinach in it for about 30 seconds, just until it wilts.

3. Put the rest of the vitamin c powder in the ice water and move the spinach there to shock it. (save the boiling water and the ice water for the asparagus)

4. After it is cool enough to handle, dry the spinach well.

5. Add the asparagus until it is tender but not floppy – 3 minutes or so. Do NOT overcook or you will lose the color.

6. Shock it in the ice bath and then dry it.

7. Puree the asparagus and spinach in a blender.

For Soup 

Soup Base

Asparagus Spinach Puree

1 tbsp. creme fraiche

Salt and pepper, to taste

Chive Oil

Soup Base

 To pull the soup together:

1. Heat up the base slowly. Taste it to see if it needs salt or pepper.

2. When it is TOTALLY HOT, add the asparagus/spinach puree OFF THE HEAT. This preserves the vibrant green color.

3. Use an immersion blender to really froth everything up and make sure that it is perfectly blended.

4. Put in a bowl with…

creme fraiche

chive oil, and a bit of salt.

5. Serve.

This is absolutely a rite of spring. So fresh and grassy, with a hearty but not heavy or greasy taste. I have never made a soup like this. I have never slowly sauteed so many onions so they sweat and become sweet without caramelizing. I have never separately blanched spinach to preserve the beautiful green color of asparagus. I have never painstakingly let oil drip through a cheesecloth to add a sharp bite of chives to each spoonful of soup. I have never specially sought out creme fraiche for its smooth, silky texture. I have never used an immersion blender to froth a soup or vitamin c powder to keep some color or really salt each component. I have just been half  assing my soup.

But I won’t anymore, and neither will you. Because once you taste this soup, you can’t go back to  30 minute soup that you used to eat.

 

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Super Easy Mozzarella Sticks

May 9, 2013 By Leave a Comment

These are possibly the most addictive things on the planet.

Why?

Because they remind you of being 19 and in college, ordering mozzarella sticks from people wearing “flare” and trying to see if you could sweet talk your way from an iced tea to a Long Island iced tea.

What, like I was the only one who ever did that?

These snacks come together in a snap, are loved equally by kids and adults, and are just plain old delicious.

Mozzarella Sticks (adapted from Tasty Kitchen)

Ingredients:

1 package string cheese, sticks cut in half and each one rolled in flour

1/4 cup vegtable oil

2 eggs, beaten

2 cups breadcrumbs

2 tbsp. dried Italian seasoning

1. Drop the floured mozzarella sticks into the beaten eggs.

2. Mix the herbs with the breadcrumbs, then roll the cheese in the crumbs until totally coated.

Set aside util all sticks are coated with breadcrumbs.

3. Preheat oil in a dutch oven or heavy sautee pan until a piece of bread dropped in it fries instantly. Add the sticks and fry on each side until lightly golden, about 2 minutes per side. Take out and drain on paper towels. Be sure not to overcrowd the pan or that will lower the oil’s temperature – go for about 3 sticks at a time.

4. Serve immediately with marinara sauce.

Oh yeah, you know you love it. The gooey, stretchy creaminess. The salty, oregano heavy crunch. The feeling that all you need is a student ID and you could be back in sophomore year. These sticks aren’t as melty as some versions, but what you lose in stretch-factor, you gain in ease – you MADE these. They might not be health food, but they aren’t totally junk food either. They are still totally delicious, rich, spicy, creamy, and crunchy. Plus there is that awesome nostalgia factor.

It’s just like being in college, but now you don’t have to use the communal bathrooms.

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Triple Decker Mexican Grilled Cheese Sandwiches

April 30, 2013 By 2 Comments

I invented this recipe a long time ago and figured it deserved to come out of retirement! This grilled cheese recipe is spicy, fragrant, and delicious for a quick dinner. The trick is using enough mayo to coat the bread – that results in the perfect crunchy exterior.

Triple Decker Mexican Grilled Cheese Sandwich

Ingredients:

3 slices sandwich bread

3 tbsp. mayonnaise mixed with 1 tbsp. your favorite black bean dip (I love the one from Trader Joe’s)

1 jalapeno, sliced thinly

1 tomato, sliced

1 scallion, chopped

2 tsp. cilantro, cleaned and chopped

1. Spread the mayo/bean mixture on both slices of all bread. Then, put 2 slices of the bread in a hot pan over medium heat and let it cook for a few minutes, until the undersides are warm and toasted. Then, remove one of the slices of bread from the pan.

2. On the other slice of bread, put half of the cheese (ignore the slice of bread in the back there…that was an ill-conceived experiment).

3. Layer on the jalapenos and tomato, then…

top with the slice of UN-toasted, UN mayo-ed bread. Cover with a lid and reduce heat to low for about 5 minutes or until the cheese melts.

4. When the cheese is melted, top the bread with the rest of the cheese…

the cilantro, and the scallion. Then, top the sandwich with the last piece of bread, toasted side UP, cover with lid until melted, and…

5. Serve.

This sandwich is everything that is good about eating. It’s crunchy and gooey. It’s creamy and spicy. It’s fresh and rich and heady with beans. It’s not really Mexican, it just takes a few cues from Mexican cuisine. The untoasted layer of bread in the middle is key – it melts into the cheese, becoming moist and almost juicy. It’s substantial, it’s quick to prepare, and it’s great now that the weather is getting warmer and we are all craving margaritas.

Or at least I am. So sue me.

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Stolen Orange Honey Butter

April 29, 2013 By Leave a Comment

This recipe isn’t only inspired from somewhere; it’s downright stolen from somewhere.
But…I can’t remember where. That’s just so awful, I know.
So all I can say is – watch Food Network kids, because that is where my favorite fella got the idea for this condiment. He described it to me late one night, and the next morning at 7am, I ran like a madwoman to the grocery store for ingredients.
Less ran than slowly stumbled, but you get the picture.
I added the cinnamon, but everything else straight from someone else…but who?
Honey Orange Cinnamon Butter

Ingredients:

8 oz softened butter OR spreadable butter
1 whole orange, washed
2 tbsp. honey
2 dashes cinnamon

1. Cut the orange into segments. Then, place the segments into the blender, rind and all.

2. Puree until totally pulverized. It will be pulpy.

3. Combine with the butter, honey, and cinnamon. Taste to adjust seasonings. Start with about half of the orange mixture than add more if necessary. That way, it won’t be too bitter.

4. Refrigerate for 30 minutes or until the butter has firmed back up, then serve with toasted bread or muffins. 

5. Serve on toast, muffins, scones, or anything carbolicious. 

This recipe is so easy but it TOTALLY elevated our breakfast. This is the stuff that you see on the table of breakfast at The Four Seasons in Maui. It’s creamy, bright, and faintly spicy with cinnamon. The honey adds sweetness that does not detract from the bright, sunny orange flavor. Make this now and put it on everything. Actually, this might even be awesome on a sandwich with some leftover sliced pork.
I’m sorry that I’m a thief…but I’m not sorry I made it!

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Cheesy Garlic Bread

April 17, 2013 By 1 Comment

You know the best part about going to low-end chain steakhouses?

No, it isn’t the well endowed waitresses.

It’s the awesome cheesy garlic bread. These places all have cheesy garlic bread – ooey and gooey topping with a potent garlicky taste covering warm, doughy bread. It’s at least as good as an authentic Parisian baguette with hand churned butter.

Sometimes, it’s actually a whole lot better.

Cheesy Garlic Bread (adapted from The Pioneer Woman)

Ingredients:

4 slices bread (preferably sourdough)

1 clove garlic, minced or pasted

1/4 cup sharp cheddar cheese, grated

1/4 cup blue cheese, crumbled

3 scallions, white and green parts, minced

1/3 cup mayonnaise

1 tsp. salt

1 tsp. pepper

1. Combine all ingredients except bread in a bowl. Quite frankly, I could eat it just like this.

2. Spread mixture evenly on all slices of bread

3. Put in toaster oven or regular oven at 350F for 8 minutes, or until mixture is totally melted and bubbly.

4. Serve

Yeah, um this is pretty awesome. If you don’t like blue cheese, you can just use cheddar, but really…you want the blue stuff here. That sharp, pungent twang on the soft bread. The salty cheddar and the bright scallions with that signature garlicky taste. The mayonnaise isn’t even noticeable here - it just creates the base for a smooth, creamy, sauce-like texture that makes sure that each bite is infused with flavor. It also moistens the bread, replicating that perfectly squishy texture found in restaurant loaves.

This recipe, of course, only makes enough bread for one person.

And because you aren’t out to dinner in public, you can lick the plate clean. 

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Simple Tomato Cucumber Salad

April 11, 2013 By 6 Comments

There are some recipes that are really so simple that they don’t require printing on a blog.

Or…do they?

After all, I grew up in the kitchen. My mom was always in the kitchen, teaching me how to separate eggs (with my hands), how to tell when a chicken is roasted (when the drumstick wiggles away), and how to combine flavors (dill and lemon – good. Dill and vanilla extract – bad.).

But a lot of people didn’t grow up cooking with their parents or grandparents. They didn’t go to culinary school and went straight from eating in the dorms to eating out. Now they might want to cook.

So this recipe is for them. It might seem simple to you – it does to me. But at a recent dinner where I served it, a friend was so delighted that it occurred to me that some people might not know to make this simple, satisfying recipe. So, here goes.

Cucumber-Tomato Salad

Ingredients:

2 tomatoes, diced very finely

1/4 red or sweet onoin, diced very finely

1/2 large cucmber or 1 small cucumber, diced v ery finely

juice of 1/2 lemon

tsp. of salt

2 tsp. olive oil

1. Combine all ingredients. Then, let marinate for 30 minutes, taste for seasonings, and serve.

That’s it. This is best in the summer, when the tomatoes are juicy and the onions are sweet. However, it’s even good in the early spring, like now. Just make sure that the dice on all the veggies is very fine – that really makes this salad refreshing and easy to eat. This is just the jumping off point – add some dill and oregano to make it Mediterranean. Add za’atar to give it a middle eastern feel. Cilantro and half a clove of smashed garlic for a Mexican feel and some herbs de Provence give it a decidedly French flavor. Go with your instincts and with flavors and herbs that you like. The point is that this is a chameleon salad. It is fabulous as a relish for burgers or as a side to  a heavy meal. It is simple, but it totally makes a meal come together.

And if you are someone who is a beginner in the kitchen, maybe this is just the recipe you needed to show you that cooking can be simple, intuitive, and most of all, enjoyable.

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Portobello Mushroom Sandwiches

April 10, 2013 By Leave a Comment

It feels like Spring here on the East Coast – finally!

It’s time for vegetables to step into the sandwich limelight.

.Sure, veggies are often seen as supporting players in a sandwich’s cast, but they can be so much more. Here, a portobello mushroom takes center stage and the turkey is in the chorus.

It’s okay, turkey…a strong ensemble is necessary to help the star shine.

Portobello Mushroom Sandwiches

Ingredients:

2 slices peasant bread

1 large portabello mushroom, cleaned and de-stemmed

2 tsp. vegetable oil

1 tsp. balsamic vinegar

salt and pepper to taste

Sandwich ingredients of your choosing, included but not limited to:

1 slice turkey

2 tsp. horseradish mustard

1 plum tomato, sliced

2 oz. fontina cheese

1 handful washed arugula

1/4 avocado, sliced

1. Heat oil in a pan over high heat until it shimmers. Then, put the mushroom in.

2. Cover the mushroom with a plate and top with a large can to weigh it down. This is an all important step, as it flattens the mushroom and makes it crispy on all outer surfaces.

3. After about 4 minutes, flip the mushroom and repeat the process.

4. After it cooks for 2 minutes on the other side, or the mushroom is tender when a knife is stuck into its center, add the balsamic vinegar. Turn the mushroom to coat it in the vinegar and oil mixture. Then, remove the mushroom to a plate and salt and pepper it generously.

5. Build your sandwich, putting the mushroom smack in the middle of the whole deal.

6. Enjoy.

Don’t you wish you made mushrooms the star more often? This portobello is smooth and juicy, with a meaty, umami flavor that is only bolstered by its sticky balsamic glaze. The turkey makes the mushroom seem even earthier and more substantial than it already is. The cheese gently softens under the warmth of the mushroom, and the horseradish brings that nasal-clearing heat. A few greens, a fresh tomato…what more could you want in a sandwich?

Bravo, humble vegetable. You went in there a kid, but you came back a star.

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Root Vegetable Gratin – Go Away, Spring!

April 4, 2013 By Leave a Comment

I think I overrated spring.

There are lots of tourists. Bugs the size of my head. And I have to want raw vegetables all the time. Or at least pretend that I want them. People look down their noses at me when I want clam chowder in a bread bowl in 80 degree weather.

I mean…what’s the next time that I will be able to eat something like this? Hearty, cheesy, and so comforting that you might want to call it Nana.

Root Vegetable Gratin

Ingredients:

2 heads cauliflower, cut into steaks

1 large rutabega, peeled and sliced about 1/4 inch thick

2 celery roots, cleaned and sliced about 1/4 inch thick

1 quart heavy cream

2 tbsp. butter

2 tbsp. flour

1/2 lb. Gruyère cheese, grated

1 bunch scallions or leeks, chopped

3 cloves garlic, peeled and smashed

1. Lay the cauliflower in a large baking dish and preheat the oven to 350F. The cauliflower should be a single layer, so you won’t use all of it up – that’s the point. Sprinkle liberally with salt and pepper – the cauliflower really soaks it up.

2. Add a layer of rutabega and season.

3. And add the celery root. Repeat until the pan is full or all of the veggies have been used up, lasagna style. Don’t forget to season each layer as you go. Now set the pan aside.

4. Over a medium high flame, combine the garlic, scallions, and cream. Bring to a rolling boil then reduce to a simmer. Simmer for about 20 minutes.

5. When the flavor of the cream is infused with the alliums, remove the garlic but not the onions. Toss the garlic.

6. In a sautee pan, add the butter and flour to it over high heat, then whisk until it forms a thick, golden-ish paste.

7. Add a ladle-ful of the seasoned cream and whisk away until it is not lumpy and the cream is incorporated.

You now have a slurry with which to turn the cream into bechamel. Just like in mac and cheese, it ensures that the cheese does not seize up and become grainy.

8. Now add the slurry to the cream, stir to combine, and…

incorporate the cheese, stirring constantly until it all melts.

9. Pour the bechamel over the root veggies.

10. Cover with foil and roast for 1.5 hours, or until all of the vegetables are very soft when poked with a fork.

11. You may have excess water/butterfat when the stuff is done roasting. If so, drain it. You might not get all of it out, but try to get most of it out so the dish isn’t soggy.

12. Serve.

Yeah, this is pretty damn good. It’s sweet, nutty, and infused with a gentle garlicky flavor. The root vegetables each bring different flavors to the table – the celery root is grassy and clean, the rutabaga is starchy and sweet, and the cauliflower (not actually a root veggie) turns wonderfully creamy, almost like mashed potatoes. The Gruyère sauce adds a rich umami flavor that would be otherwise missing – don’t skip the roux. It is the secret to making sure this turns out crunchy and golden on top and creamy underneath.

I don’t care if it is spring. I’m gonna go outside and eat this in a bikini*, if I have to.

*muumuu

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Gonna-Make-You-Sweat-and-Cry Samosas

March 29, 2013 By 2 Comments

Bringing another recipe out of the “Forever lost in Blogger to WordPress Transfer” files.

This one is another recipe that I took straight from someone else – no inventions, no new techniques, no unique spin on things. This is just the story of a lazy Jewish girl who loves samosas.

And decided to make them one day.

Spoiler alert – these are as good as any samosas I have had in any restaurant, and the cilantro chutney is even better.

Second spoiler alert – they took many hours, lots of sweat, and a few tears out of me.

Was it worth it? Wait and see…

Samosas with Tamarind Water and Cilantro Chutney (from Tropical Asian Cooking )

Tamarind Water and Mint Chutney Ingredients:

2 tbsp tamarind pulp

1/2 cup warm water

3.5 tbsp chopped mint leaves

2 cloves garlic, smashed

3 birds eye chilis, chopped

1 medium red or green chili, chopped

1/2 tsp salt

1/4 tsp sugar

1 tbsp chopped cilantro

1 sliced scallion

Samosas Ingredients:

2 small russet potatoes, peeled and diced

1 large carrot, peeled and diced

1 medium onion, chopped

1 cup frozen peas

2 tbsp vegetable oil

2 tsp brown mustard seeds

1 jalapeno, chopped

11 curry leaves chopped

1 tsp turmeric

1/2 tsp each minced garlic and ginger

1 tsp chat masala

1 tsp salt

2 tbsp chopped cilantro leaves 

2 cups flour, plus extra for kneading

2 tbsp veggie oil

1/2 cup water

Extra oil in which to fry

1. Combine the tamarind pulp with the warm water.

2. After a few minutes of letting it steep, pour the mixture through a colander…

taking care to mash the pulp through the colander. Then set the results aside, tossing the fibrous pulp. 

 3. Throw the rest of the ingredients in the “chutney and water” section int o a food processor, and pulse to mince and combine.

Take out the mixture and set it aside. Now it’s time to get down to business…

4. Drop the potatoes in a pot of boiling water until they are fork tender. At the last minute or so, drop in the carrot so it gets tender too. Then remove the veggies and drain.

5. Mash up the potatoes and the carrots in a large bowl. It’s okay if   still some bite to the carrots. Also, add the peas.

In case you aren’t exhausted from all the peeling, dicing, pureeing, and the like, don’t worry…there is still time for you to drop dead of exhaustion.

6. Now put the oil and your mustard seeds into a skillet over medium high heat and start to fry them until they get really fragrant. When they start to audibly pop…

7.  Throw in the onions, chiles, and curry leaves.  By now your kitchen should be smelling vaguely nutty and incredibly fragrant.

8. After the onions start to caramelize and turn golden, add the ginger, garlic, and turmeric.

9. And after 30 secs of mixing those into the mixture, add the potatoes and carrots to the pan.

10. Now take the mixture off the heat and add the cilantro, the masala, and the salt.

Try not to eat this straight out of the bowl. Even though it would be delicious with some creamy Greek yogurt and that bright, spicy cilantro chutney…NO.. must keep making samosas. In the recipe that never ends…

Now onto the dough:

  11. Set the flour in a bowl and made a well in the center of it…

and pour  in the oil and water.

12. Now mix the whole thing  until it comes together and forms a ball.

13.   Turn it onto a well floured cutting board and…

knead.

And press.

And push that sucker into oblivion. Well, just for about 5 minutes, until the dough is no longer sticky and has a bouncy quality.

14. Separate the dough into 8 little balls.

15. Then pound each ball flat with your hand,

and roll them out to about 5.5 inches in diameter. Don’t be afraid of applying some force to really form those flat little circles. They will be quite thin.

16. Cut each disc in half, and…

put a heaping 1/2 tsp of your potato filling into one of your dough half moons.

 

17. Dip your finger in some water, then run your finger across the edge of half of the dough.  Then just fold the dough over, and crimp it.  The dough will hold together in a little parcel…

like this. (There will be lots of filling left over that is just perfect as a side for some nice flank steak.)

18. Now, pour enough oil to cover a few samosas into a big pot or dutch oven, then put the pot on high heat.  When the oil shines and starts to have tiny bubbles, throw a piece of bread in.  If it fries, the oil is ready!

19.  GENTLY lower your first samosa into the oil…don’t throw that thing in unless you are craving some serious oil burns.  Put about 4 samosas in at a time-you don’t want to overcrowd the pot and lower the oil temperature.  Remember, the higher the temperature, the less greasy the samosa.

 After about 1 minute or so, when the pastry puffs up and is lightly golden on one side, turn it.  After the other side turns golden-about 1 minute more-take those kids out, drain them on a paper towel, and throw the next batch in the pot. Repeat until the samosas are all fried.

 

20. Serve

This is just a phenomenal recipe. The pastry is light and crackly with eggshell thin air pockets.  The  creamy potatoes, sweet carrots, and juicy peas are complimented by spicy peppers and fragrant masala.   The sauces are tangy, salty, garlicky, and vaguely sweet .  This doesn’t taste Indian.  This IS Indian.

It will take you forever. It will give you burns and it will make your kitchen smell like a restaurant on East 6th Street. But they payoff is extraordinary.

I may have cried and I definitely sweated (swat?).

But it was, indeed, worth it.

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