Out Of The Garden

a lone carolina wren at the sunflower feeder

Sunday was a snow day. It snowed all morning. In the afternoon, we went out and cleared off the driveway and walks. Then it snowed again all night.
Come Monday morning, before work, I had to fight the snowblower to clear a path out of my driveway. I love winter, though, I really do.

I love it because the birds flock to the feeder with a passion born of necessity — something they don’t face in spring. Suet takes the place of insects, and even the shiest of creatures, a little carolina wren, was undeterred by my noisy foray into the white wilderness.

carolina wren peeking from behind suet cage

downy woodpecker

and his big cousin, hairy woodpecker. they are almost identical but the hairy is larger with a longer bill, and lacks the spots on the outer tail feathers

There is something about a snowstorm that brings out the best in me. Maybe it’s the birds after all! No matter that we’d shoveled all morning, and I was feeling lazy. Sunday was an evening for cooking, and my not-so-little girl-child wished hard for chicken. It won’t be long before she’ll be off on her own, thought I, so I ventured out in the lull of the afternoon just to get chicken. I cooked it with broccoli and pasta, just the way she likes it, especially for her. And I felt good

Even after cooking a bit for the kitties, I had enough chicken left for another dish.
I remembered ISG’s biryani. She made it with seeraga samba rice, which I don’t have, but I do have sona masuri. So last night, I tried ISG’s version.

I followed the recipe (always a wise idea for me!) — the method to the letter — ingredients with very few little changes: ISG used chicken masala and I used Nawabi meat masala instead. This masala has stone flower, which adds a special taste. I also added a black cardamom, just because I love them and it seemed it would fit with the star anise and cloves and cinnamon which ISG’s recipe called for.

It was the first time making biryani in the pressure cooker, and it won’t be the last. When I opened the cooker, the aroma flooding the kitchen was enough to make my mouth water.

The dish itself was sublime — spicy and rich — I took some to work today with hastily made cucumber raita, and a few of my coworkers gleefully gobbled it up.

Thanks ISG, for another fantastic recipe!

Two winter delights!

ISG’s spicy, delicious chicken biryani from the pressure cooker ~ on canary twisted optic by imperial glass, circa 1927

carolina wren in wintry wonderland

pine siskins are in town! if you have goldfinches (non-streaked, right) this winter, watch for these little northern finches tagging along at the feeder

Maybe it was the siskins. The sight of these little northern visitors, so far from their usual summer stomping grounds, always causes me to sit up and take notice. It’s exciting! The little siskins brought me back to the thrill of bird-watching in my own backyard, and I think, indirectly, back to the thrill of cooking in my own kitchen.

With cooking, like bird-watching, you never know what may appear

pop-quiz: find the siskin!

I don’t know what’s gotten into me over the past six months. I started a new job in August, and the days when I was energized *after work* were lost in the shuffle.

The new job is far better — don’t get me wrong — but I confess, I do miss the leisure time I had at the old job, where I could read up on recipes and then take a long lunch hour to shop! I used to have Indian groceries close to work — now it takes a special trip on the weekend to get my fresh veggies and replenish my spices.

Moan, groan, complain!

Busy at work is no excuse for my laziness — but the result has been weeks filled with endless thrown-together veggie soups, the occasional chole made with ready-mix — and of course, sambhar.

What would I have done without dear ISG’s magic sambhar powder, all these long lean months!

Tonight I decided to treat myself to a home-cooked meal — with fresh spices and indulgent coconut.

I was craving fish, so bought myself a small piece of salmon when I went to lunch today.

fresh salmon

Temps are in the single digits here, so there was no danger that the fish would spoil in my car for a few hours. Driving home this evening, I thought of the wonderful fish dishes at Malabar Spices. Then I remembered the wonderful South Indian red chillies that Mallugirl herself sent me for Arusuvai, way back when. I still had a few in the cupboard…

I dropped into Malabar Spices and did a little reading, then I got out the camera and started cooking.

HA — that last sentence sounds a little crazy, but it’s true! The creative circle never disappears. No matter that I’ve been off acting lazy — your blogs inspire me to cook, and cooking inspires me to blog.

This ended up sort of a mix of S’s yummy-sounding fish molee and goan curry. The veggies I used made it reminiscent of Nana’s Fourth-of-July-salmon-with-peas-and-potatoes, but alot more flavorful. Thank you Mallugirl, for the inspiration and for the fiery chillies!

freshly roasted coriander, cumin, and south indian red chillies

Salmon Stew

1/2 lb skinless salmon fillet
1 c coconut milk (I used the light version, from a can)

For the veggies:
1/4 lb mushrooms, sliced
2-3 small potatoes, sliced

For the paste:
1 TB coriander seeds
1 TB cumin seeds
3-4 hot red chillies
3-4 cloves garlic

For the seasonings:
1 small red onion, roughly chopped
2-3 cloves garlic, sliced
1-2 green chilies, slit
5-6 curry leaves
bit of tamarind extract

1 tsp coconut oil

1 tsp jaggery
salt to taste
splash of lime juice

Roast the coriander, cumin and red chilles in a nonstick pan until fragrant. Blend with the garlic and a little water to make a paste. Set aside.

Spray the same pan with Pam and brown the mushrooms over high heat. Remove to a small bowl and add the potatoes. Brown them on medium heat, and remove to another bowl. Finally, brown the fish over medium-low heat, just to sear the outside, and remove it to a plate.

In a medium sauce pan heat the coconut oil. Add the chopped onion, sliced garlic, curry leaves and green chiles.

onion, garlic, green chilies and curry leaves

Cook until the onion begins to brown, then add the spice paste. Cook about 5 minutes, stirring well. When the paste is fragrant, add the tamarind extract and cook another few minutes. Then add the coconut milk. Simmer on low heat for 5-10 minutes, then add jaggery and salt to taste. Stir well, then add fish and the browned mushrooms and potatoes.

simmering salmon stew

Simmer again, stirring occasionally, for 10-15 minutes or until fish is cooked through. Finally, stir in a splash of lime juice.

I had this over rice cooked with a little salt, turmeric, and green peas. Yum!

salmon stew with green-pea rice ~ served on American Pioneer glass by Liberty Works, circa 1931

fragrant, freshly-made spice paste ~ how I have missed this!