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What's in Store for Today, Tomorrow, & Further Down the Line

Posted Jun 21 2012 11:30am
As you may've noticed, I've been creating recipes like crazy lately; the ideas keep spilling out of my head like there's no tomorrow. And, in reality, you're only seeing a fraction of those recipes here, because the rest of them are being saved for multiple books and cookbooks. :) However, I have been sharing a number of those recipes here, so you can get an advance preview of some of the recipes that'll be appearing in the books. The chana masala recipe I posted the other day is one such example.

The books will be a diverse collection of recipes from all over the world; some dishes you might be familiar with, while others you might not. This is intentional, as I'd like to encourage people to explore and branch out a bit, to try new dishes or foods that they might not have tried. Or if they have, maybe they haven't yet tried making them in their own kitchen just yet. Personally, I think it makes things more fun this way, as the cooking process then becomes an exciting adventure. :) I love venturing into territories unknown! Some of the recipes here I've made precisely because, while I'd tasted most of them before at someone's home or in a restaurant, I hadn't made them before myself, that is, until the day I created a recipe for them. So how do I know how to create recipes for these dishes if I've never made them before myself? Well, sometimes it's a process of trial and error, while other times I do my research by tasting good examples of these dishes beforehand and then making mental notes of their flavors. :)

One such example is a piri piri chicken recipe that I wrote a few weeks ago for one of my books. Of course, I've had piri piri (or peri peri) chicken at Nando's like lots of people in the DC area and beyond, but I thought it'd be cool to see if I could replicate their dish in my kitchen. My version comes fairly close. I figure, if I can't quell my Nando's addiction, then maybe I can at least stop breaking the bank by visiting it with alarming frequency. ;) I do usually walk to the restaurant, so at least I burn some calories before and after I eat there. :-D And well, of course you probably already know that if you eat within 30 minutes of exercising, you metabolize the food a lot more efficiently. Yeah, even so, I probably should nip that addiction in the bud. Lol.

Here are some of my upcoming recipe-making adventures: Later on today, I'm going to make a recipe I'd developed earlier in the week -- pineapple meringue pie. Of course, I've had lemon meringue pie before, but I wanted to try making something a bit different this time around. It's for a small dinner party I'm hosting on Friday, and I'm really excited to share it with our guests. Of course, as always, it's going to have zero refined sugar and a lot of health benefits. The filling itself will of course be very low in fat, but the nuts in the crust will contain healthy unsaturated oils packed with Omega 3s. :) Of course, I doubt my guests will be focusing on that as they dig into the desserts. Hahaha.

And speaking of desserts, a few days ago, I also created a mango pie with flavored with cardamom, saffron, and lemon zest. The pie shell is a nut crust that's slightly salty and flavored with a hint of cardamom. That's another dessert I'll be serving for the party as well.

If the cooking and photo shoot sessions progress quickly today, I'm also going to see if there's time to make more lychee dishes as well, since there are still a ton of lychees still sitting in the fridge after yesterday's major pitting and peeling session. Yesterday, I pitted and peeled 71 lychees, and after creating yesterday's recipe, there are now 70, plus a little less fresh lychee juice. ;) So, I've still got all of those to use up soon as well.

Next up, I'm going to post the Italian-style two-bean soup that I made yesterday for dinner. OK, so that's a wrap. Hope you've all been having a great week! :)

-C


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