Butter Chicken in 9 Steps

Chef's Table is a Netflix series about six award winning renowned chefs from myriad cultures, regions, and philosophies. In spite of their different backgrounds all of these chefs are ultimately preparing food that is a true representative of their unique identity and ecology. The documentary series with its beautiful music and photography illustrates that cooking has a theatrical element to its inception, creation, and execution.

All of the six chefs featured here illustrate that although the ultimate purpose of food is sustenance, a well thought out plate of food evokes childhood memories, and excites senses. Cooking is creative. It is a constantly evolving art form, as shown by the stories shared by the following remarkable chefs.

These chefs discuss the same recurring themes. Firstly, they all share the same passion for preserving the authenticity of the ingredients. They stress that a final dish can never taste better than the ingredients used in its preparation. The difference between a good dish and a fantastic dish is the quality of ingredients used. Secondly, they all strived to find their own unique voice. They went off the beaten path to create dishes that are a representative of their personalities. Lastly, in the end what made them remarkable was their hard work, determination, and perseverance. It takes time to come in terms with your own identity, and achieve excellence. But, they did not give up. I strongly urge you to watch this inspirational documentary series.

In this blogpost, I will be discussing the first episode about Chef Massimo Bottura. The discussion about Chefs Dan Barber, Francis Mallman, Niki Nakayama, Ben Shewry, and Magnus Nillson will be coming up in the subsequent posts. 

Episode 1: Massimo Bottura - Osteria Francescana in Modena, Italy

Three Michelin Stars

Ranked Second in the World's 50 Best Restaurant Awards, 2015.

I first got to know about Chef Massimo Bottura when he appeared on last year's Masterchef Australia, my favorite reality cooking show. Chef Bottura in his restaurant offers traditional Modena ingredients with his unique modern reinterpretation. Massimo says that one of the main ingredients in his cooking is memory. When Chef Bottura first opened his restaurant in a small Italian town his modern take on traditional Italian cooking was both rejected and ridiculed by the locals and critics. But as Massimo's wife Lara Bottura explains, he flourished in the initial friction and resistance between the traditional Italian cooking and his contemporary interpretation.

In this episode, it was quite evident that Chef Bottura and his wife are true life and work partners, who have embraced the restaurant as an extension of their family life. Chef Bottura says, "Happiness is much more big if you share with others." I believe that is what he is able to achieve by creating a family run restaurant with his incredible wife. I think, who you ultimately choose to marry not only plays a key role in your personal growth, but also has a huge impact on your professional growth. Chef Bottura credits his wife in opening his eyes to the art world. Since cooking is a creative art form, Chef Bottura draws a lot of his inspirations from the art and imagery around him.

So without further adieu, let's talk about Butter Chicken. A good bowl of Butter Chicken has the umami flavor. It has the perfect balance of sweetness and sourness, spiciness and saltiness. This balance is achieved by using fresh tomatoes, which are cooked in aromatic spices, mace flower, cardamom, and a pinch of saffron. The freshest ingredients you will use, the better the curry will taste. In the summer I like to use heirloom tomatoes from our garden, and in winter Roma tomatoes do the job. Since the secret lies in achieving the perfect balance between sweetness and sourness, adjust the quantity of organic ketchup and honey accordingly. Also, roasted chicken adds a smoky flavor to the curry. I hope you will give this recipe a try. 

Butter Chicken
Butter ChickenStay tuned for the recipe going up on www.cultivateflavors.com.
Posted by Cultivate Flavors on Tuesday, February 16, 2016

Strawberry and Mango Souffle in 17 Steps

Montage Laguna Beach is one of our favorite local places to eat. Montage is located right on the beach, so as soon as you enter the lobby, you are welcomed by the astounding view of the ocean. The resort offers three different dining options, the Studio, the Loft, and Mosaic Bar & Grill. We usually eat at the Loft, but have also eaten at the Mosaic, which offers a more casual dining option. Since we keep halal, we end up ordering fish, their vegetarian options, and of course dessert and coffee. I highly recommend their Seared Tuna and Soba Noodles, and Mahi Mahi on Parmesan Bread. My toddler loves their Truffle Pizza, and Salmon. They offer seasonal desserts. They use organic ingredients, and their coffee is locally sourced. 

Montage not only offers excellent flavors, but they also offer excellent service. Their hospitality makes us feel valued. Their service makes us want to keep going back to celebrate birthdays, anniversaries, and other special occasions. Our toddler has been going there since she was a baby, and they have always been exceptionally accommodating to her needs. I cannot recommend this resort highly enough. The other bonus is that after enjoying their delicious meal, and excellent service, you get to take a romantic stroll on the beach. 

Fig & Olive, Newport Beach is a recent discovery. So far we have only eaten there once. We have had their Mediterranean Brunch, offered only on weekends. The brunch consists of a nice spread. An assortment of cheeses and olives. Their salmon sushi was okay. I really liked their Farro Salad with Tomatoes. I devoured Fig and Tomato Pizza, which is the reason I cannot wait for us to go back there. They also have a really nice selection of desserts, parfaits, and granola. The service was excellent. The ambiance was beautiful. We recently discovered that their lamb and beef are actually halal, which we didn't know before. So my carnivore husband is also eager for us to go back there. 

When it comes to special occasions my husband takes us out for a meal, and I return the favor by making a dessert. If you love baking, and you want to show someone how much you love them; Strawberry and Mango Souffle is the dessert for you. Here is the story behind this divine dessert. I knew, I wanted to make souffle for Valentine's day because nothing is more ethereal and romantic than a warm souffle. I also knew I wanted to make a strawberry souffle. But, all of the recipes I came across seemed very one dimensional. They consisted of only egg whites, and a berry jam.

So in my pursuit for a flavorful berry dessert, I turned to my wise sister. She suggested, instead of just making a strawberry souffle, I should also incorporate mangoes. And instead of using just cream in the custard for souffle, I should also include coconut milk. So my awesome sister's brilliance paid off, and I ended up with the most flavorful dessert I have ever made. I hope my sister is reading this ode to her unwavering awesomeness :).

I won't lie, this souffle is time consuming, but you end up with such a delicious Strawberry and Mango Souffle that you will not mind all of the hard work that went into making it. The souffle has tropical berry undertones, with the warmth of a delicious custard, and the sultriness of warm dark chocolate. This is the ultimate romantic dessert, my friends.

Strawberry and Mango Souffle
Strawberry and Mango Souffle, with tropical berry undertones, ethereal custard, and sultry dark chocolate.Also, read my reviews of Montage Laguna Beach and Fig & Olive.http://www.cultivateflavors.blogspot.com/2016/02/strawberry-and-mango-souffle-in-step17.html
Posted by Cultivate Flavors on Friday, February 12, 2016

Coffee Custards in 7 Steps

I cannot fix on the hour, or the spot, or the look, or the words, which laid the foundation. It is too long ago. I was in the middle before I knew that I had begun.

The above quote from Pride and Prejudice is one of my favorite Jane Austen quotes. It pretty much sums up the beginning of my husband and mine relationship. When we first met, my husband and I hardly spoke with each other, but before leaving the party he said goodbye to me with the most sincerest smile. And, at that moment I knew that I was "in the middle before I knew I had begun." And six years later, whenever I think of that moment, I am reminded of this indie song by Maria Taylor.

Paris, je t'aime is one of my favorite romantic films. The film shows how complicated, and yet simple love is. Love is about loyalty, betrayal, family, longing, happiness, sadness, passion, and so much more. I also love the soundtrack of the film, especially the song called "La Meme Historie" by Feist. 

"Yes. When we get married, I thought, Oh, we will have a long time together. I thought to myself, Thirty years at least, maybe forty. Fifty, if we are lucky. Why not?” She stares at the picture, lost for a moment then smiles lightly. “But time, it is like charm. You never have as much as you think."

I am aware of the commercial and materialistic aspects of Valentine's Day. But, as the above passage, from Khaled Hosseini's And the Mountains Echoed, points us that life is very short. We never have as much time together, as we like. So, it is really important to cherish the time we do have together. These "Hallmark holidays" remind us to take a moment from our busy lives, and show our loved ones how blessed we are to have them in our lives. 

She had existed and now she did not. Not at all, as if not ever. And people hurried around, as if this outrageous fact could be overcome by making sensible arrangements. He, too, obeyed the customs, signing where he was told to sign, arranging-as they said-for the remains.

What an excellent word-“remains”. Like something left to dry out in sooty layers in a cupboard. 

And before long he found himself outside, pretending that he had as ordinary and good a reason as anybody else to put one foot ahead of the other. 

What he carried with him, all he carried with him, was a lack, something like a lack of air, of proper behavior in his lungs, a difficulty that he supposed would go on forever.

Alice Munro's short stories are about ordinary people, living in small Canadian towns, going about their ordinary lives. But, there is so much beauty in the ordinary. In this passage from Dear Life she introspectively explains what it means to lose someone. How even when you feel that the world has collapsed, your lungs are still functioning, your heart is still beating. You feel that you can't go on. But, you must continue living. In the absence of your loved ones, but in the presence of their memories.

I would like to be the air
that inhabits you for a moment
only. I would like to be that unnoticed
& that necessary.

Lastly, these beautiful verses from Margaret Atwood's poem "Variation on the Word Sleep" invoke when it comes to love we want to be necessary without being overbearing.

After this romantic and rather cheesy food for thought, let's discuss these luscious and super quick coffee custards. These coffee custards are inspired by Kean Coffee's Turkish lattes. Kean Coffee is our favorite local organic coffeehouse in Southern California. Try the recipe and please let me know what you think.

Coffee Custards
In honor of Valentine's Day, this week we are going to have two dessert recipes going up. So, if you need a little break from all of the #Superbowl50 madness, watch this video about luscious Coffee Custards.For more videos and recipes visit: www.cultivateflavors.blogspot.com.
Posted by Cultivate Flavors on Sunday, February 7, 2016

Sesame Bread with Green Onions in 12 Steps

British math prodigy Sufiah Yusof was one of the youngest students ever admitted to Oxford University at the age of 13. At 15, right after completing her third year finals, she went missing for two weeks. After being found, she never returned home, or went back to Oxford; instead she worked as an administrative assistant. She crumbled under parental pressure. Her father to sharpen her focus kept the house temperature cold. She was not allowed to have any social interactions, and was only to focus on math.

Child prodigies suffer from social and emotional anxiety. Adam Grant in his op-ed piece in the New York Times points out that child prodigies rarely become adult geniuses who change the world. They lack social and emotional skills to function in society and excel in professional world. The same can be said of child actors. With the exception of a few, we have seen examples of many child actors marred by drug abuse, and other destructive behavior.

Grant recommends instead of turning children to ambitious robots, it is important to place emphasis on moral values. It is essential for children to have focus, but they should not be in a horse race blindly running towards the finish line without any purpose; without garnering any life experiences. We are so caught up with the notion of getting "there" that once we arrive at the elusive "there", we realize that we are missing the intrinsic value behind our "success". The imaginary benchmarks that we set for our children normally lack moral values. Instead of training them to chase pavements, we should teach our children the moral value behind hard work, the love of the pursuit, and the benefits of making mistakes.

Sufiah Yusof was the basis of Nikia Lalwani's Booker Prize nominated debut novel Gifted. The protagonist Rumi is also a math prodigy. She becomes the vehicle to fulfill her father's unattainable dream of studying at Cambridge, because of financial constraints. Her father in turn shifts the focus on his daughter to fulfill his personal goal that he was not able to achieve. The world may believe that Rumi is a genius, but she feels that her brain is going to explode with the overload of numbers orbiting her mind. Numbers that anyone can memorize with enough time and imprisonment. She is so lonely that she starts anthropomorphizing numbers. 512 is friendly. 7 is lucky, cheeky, and cool; everything she is not.

The Asian diaspora, which I am also a product of, places a lot of importance on education. They believe higher education can deflect discrimination which they experienced when they first arrived in the New World. Education is seen as freedom, but that freedom is tied to family expectations. An A-minus is seen as a badge of shame. The important lesson here for parents is that you do not want your child to be a manifestation of your own lost dreams. Children's achievements should not be a reflection on your parenting abilities. Putting this much unbearable scrutiny on children will result in lack of confidence, and emotional anxiety.

So what can we do to raise children who are able to think outside of the box, and are not encroached by our dreams and aspirations?

Entrepreneur Cameron Herold in his TED Talk suggests that instead of simply handing out allowances to our children and assigning chores (which is essentially training them for a job), we should encourage our children to go around the house, and search for the projects they can do. This will not only foster their interests, but will also teach them the value of doing the work they love. This will also prepare them for pitching ideas, and negotiating the price for their work. He said, it is important to teach them financial responsibility and accountability at an early age.

As far as my three year old is concerned, I do not want her to be focused on achieving A's. It is important for me to teach her how to organize and process information, have confidence, and the ability to ask questions. Instead of squashing her questions, I like to take interest in her childhood curiosities and eccentricities. I do not want her to be a Borg, be part of the collective, and lose her individual identity. (I married a Trekkie).

So after this rather hefty food for thought, let's talk about the recipe at hand. You have probably already seen the video on my Facebook page. Sesame Bread with Green Onions, is a flatbread commonly available in Hakka Chinese restaurants in Southern California. The bread is actually cooked on the stove, instead of the oven. I like to glaze the bread with a teaspoon of soy sauce. I like how it slightly gets caramelized, and increases the flavor profile. Give this easy bread a try, and please let me know how you like it.

Sesame Bread with Green Onions
Sesame Bread with Green Onions.Full recipe coming soon.
Posted by Cultivate Flavors on Tuesday, January 26, 2016