T-Bone Steaks in 5 Steps

This blogpost is the continuation of the Chef Table's series. To read about Chef Massimo Bottura's episode click on Butter Chicken's recipe. To read about Chef Barber's episode click on Som Tum's recipe.

Episode 3: Francis Mallmann, Argentina

Francis Mallmann is a free spirit chef. Cooking for him is the pursuit of discovering new flavors, and an avenue for freedom. Cooking is a creative art form. He discusses the value of cooking on fire. Much like him, I also believe that food prepared using fire will always be superior to the one cooked on electric stove. Fire has an organic quality which cannot be replicated with electricity.

He also advises that when cooking meat, it's important to let the protein sit on a hot surface before turning it. This practice ensures that all of the juices and flavor remain intact.  The constant flipping and flopping prevents the meat from getting a nice sear.

And, that is exactly how you cook these amazing T-Bone Steaks. T-bone steaks are cut from the sirloin of a cow. They are quite large in size, and in my opinion, shaped like a heart. That's why I decided to make these steaks for my husband for Valentine's Day. T-bone steaks are one of the priciest cuts of meat. But, following the simple methods shown in the video below, you can easily make these steaks at home.

As much as I like to honor the protein I am working with, I do like to introduce as much flavor as  I possibly can into a recipe. The dry rub that I use here compliments the meat beautifully, without overpowering it. I usually eyeball the quantity of the spices, but I have given the rough estimations below. 

T-Bone Steaks
Every carnivore's ultimate dream - T-Bone SteaksRecipe going up on www.cultivateflavors.com on Sunday. Stay tuned!
Posted by Cultivate Flavors on Thursday, March 3, 2016

Coconut Chicken Curry in 4 Steps

A father and his son are in a car accident. The father is killed and the son is seriously injured. The son is taken to the hospital where the surgeon says, "I cannot operate, because this boy is my son."

This popular brain teaser, even though very old, is still relevant in our society. Studies have shown that 40 to 70 percent still cannot solve it. The answer in case you are wondering is that the surgeon is the boy's mother. This riddle of sorts brings forth our personal biases, and the presence of implicit sexism that exists in our society. As Adam Grant and Sharyl Sandberg pointed out, "Even when we have the best of intentions, when we hear “surgeon” or “boss,” the image that pops into our minds is often male."

As a parent, I have become more aware of the subliminal messages our society and the mainstream media send out to young children. It really bothers me that all Disney Princesses have tennis-ball sized eyes, which implicitly implies that big eyes are the ultimate mark of beauty. For that reason, I have a lot of appreciation for Curious George and Robert Munsch books. In Curious George stories, the Man with the Yellow Hat's boss is a female, Professor Wiseman. Similarly, in Munsch's story books, there are not only strong female protagonists, but girls are also excused of the responsibility to be the "perfect little angels", to their "trouble-making" male counterparts. 

“I’m studying cardiac regeneration to help repair damaged hearts. It was widely believed that hearts cells could not be replenished, but we’ve used carbon dating to discover cells in the heart that are younger than the heart itself. So I believe it is possible.” 

(Lahore, Pakistan)  - Brandan Stanton of Humans of New York

I was reminded of the aforementioned brain teaser, when I stumbled upon the above photograph by Brandon Stanton. The popularity of Humans of New York lies in the fact that his photographs, and the corresponding stories, not only break stereotypes, but make us aware of our own personal biases. In the above photograph, you do not know which of the two is responsible for the groundbreaking research. And, that is the magic of Stanton's incredible story-telling. 

If you are wondering what to get your loved ones for the holidays, I highly recommend Stanton's new book, "Humans of New York: Stories". The stories are captivating, and illustrate how as humans we experience the same struggles, doubts, fears and foibles. Here are some of the riveting stories that really resonated with me.

And, if you are looking for a comforting autumnal curry, go ahead and make this delicious Coconut Chicken Curry.

Coconut Chicken Curry
Delicious Coconut Chicken Curry. The full recipe will be posted soon on www.cultivateflavors.blogspot.com.
Posted by Cultivate Flavors on Friday, October 30, 2015

Bihari Kabab in 8 Steps

Bihari Kabab is the food of my people. The recipe I am sharing here is sort of a family heirloom. My mom inherited this recipe, from my grandmother, and she has now passed it down to my sister-in-law and me. The only difference is that growing up we called it Seekh Kabab, since these kababs are cooked on thin flat skewers, called seekh in Urdu. It is kind of like that Friends' joke:

Joey: [to Ross] Forget about Rachel. Go to China, eat Chinese food.
Chandler: Of course there they'd just call it food. 

The story behind Bihari Kabab is that apparently there was a Moghul Emperor, who lost his teeth, but still wanted to eat Kababs. He commissioned his royal chef to create a kabab recipe that did not require too much chewing. The chef brilliantly decided to marinate the meat in green papaya. The connective tissue in the meat breaks down when it comes in contact with an enzyme called papain, found in green papayas. So without further adieu, let's get cooking.

Bihari Kabab
Posted by Cultivate Flavors on Wednesday, September 23, 2015

Kubideh in 6 Steps

Persian Kababs are so easy to make that they can easily become a weeknight fare, with some serious weekend flare. You can marinate the meat ahead of time, and when it is dinner time all you have to do is mold the meat around the skewers, and just grill in the oven for half an hour. These chicken kababs or Kubideh will also be ideal for Eid dinner or other special occasions.

Kubideh
Wondering what to cook for Eid? Make Kubideh in 6 Easy Steps. For the full recipe go to:http://www.cultivateflavors.blogspot.com/2015/09/kubideh-in-6-steps.html
Posted by Cultivate Flavors on Monday, September 21, 2015

Meatloaf in 12 Steps

As a Canadian expat, living in these United States of America, nothing makes me feel all American than preparing this delicious and flavorful meatloaf. The fuji apples in this recipe keep the chicken moist. The layering of carrots, parsley and boiled eggs, add an aesthetic appeal to this meatloaf, and set it apart from the average monochromatic meatloaf. 

I am very wary of consuming preservatives, artificial flavors, and colors. But, nothing gets my goat more than high-fructose corn syrup. And, the sad thing is that it is everywhere, from cereal, to sodas, to breads, to ketchup. So if you can, please use a ketchup that does not contain high-fructose corn syrup, as it has the same addictive properties as nicotine. But, I digress. Give this recipe a try, and please share your feedback.