Smoking food is an ancient technique. It is said that smoking dates back to the time of primitive cavemen. Seems caves or chimney-less huts had smoke trapped inside. When hunters would hangs meat in such dwellings, it would dry out with a distinct flavour and would remain preserved for long. That is how smoking began. Later the curing techniques were added where food was first put in salt or salty liquid (brine) and the smoked. As cooking processes evolved along with human beings, different varieties of smoking began to happen and special gadgets were also invented. But in my humble kitchen neither do I hav such gadgets nor the inclination to buy one. So I googled for techniques to smoke fish on stove-top. Here is the recipe based on my research about this amazing smoked fish which sure will tantalize you with it’s subtle flavours of tea and lemon.
Hi Didi and Daibi,
This last one year we haven’t posted anything on our Blog. But obviously that doesn’t mean we haven’t cooked or enjoyed experimenting new foods or recipes! We all have just been a bit lazy…ok very lazy and have been posting things directly on Facebook instead of writing here. As we are getting busier by the day in our lives, none of us had the time to cook or do elaborate things. So many of our recent recipes are simple to cook dishes with hacks to simplify complicated processes.
I am consolidating all those posts from Facebook, here to continue the tryst we made with this blog.
- Chicken and Cheese Quiche – click here
- Burgundy Lamb Cutlets with a Wine Reduction Sauce, Creamy Pea Mash and Grilled Sweet Potatoes – click here
- Raw Mango, Peanut and Mint Chutney; Quick Raw Mango Pickle; Sweet and Tangy Pickle with Raw Mango & Raisins – click here
- 5 Spice Poached Chicken and Rice Noodles in a Spicy Broth garnished with a Tangy Wombok Salad – click here
- Beetroot and Vodka cured Salmon with Avocado and Spring Onion Salad – click here
- Dates, Figs and Nuts Log – click here
- Mirin and Sake Chicken Balls in a Red Miso broth made with Shitake mushrooms and Kombu, served with Pickled Carrots and Nori Strips – click here
- Blue Cheese and Mushroom Pasta with Roasted Cauliflower – click here
- Bangladeshi Dum Illish (Slow-cooked Hilsa Fish) – click here
Now that’s called a recap of the lovely dishes we made in the last months 🙂
Enjoy and let’s start again!!
Lots of love to you two,
Didi, Daibi, where have you guys vanished??? Our dear blog and I are really sad and missing you two..your comments, your posts and your photographs!! 😦 😦 Please take out some time from your busy schedules and write to me…please…
Last week my in-laws left for Kolkata…they stayed with us for 2.5 months and we really had a ball with them!! Did you guys know, that my Mother-in-law is also an awesome cook?!? Kya mast mast things she made!! Gobhi samosa (that we baked), Shakkar Paarey or as the Bongs say, Goja; Tamatar ka Achar (Tomato Pickle); Bengali Style Mutton er Chop (Cutlets) and Fish Fry; Chocolate Pudding; and numerous Bengali style veggies and curries!! For these last 2.5 months, really loads of cooking happened in my kitchen…I seldom do the Bengali regular meal of rice, daal (lentils), 1-2 veggies and a fish or chicken curry with some chutney or papod/bhaja/fritters. This is because, I think (and have successfully convinced Niloy too) that we have eaten this food all our lives and we will continue eating it once we are back in India. So it is better to try the veggies, fish, fruits and meats that are available here….cook world recipes from ingredients available here and try making Indian stuff from them too! What say? 🙂
Anyways, today am putting up a recipe of a biscuit tart. Its really easy and it is fabulous in every way..I made it for my in-laws and they loved it! I have tried out many variations of this, so feel free to tweak the recipe as per your likes…
Sinful Dark Chocolate and Brandy Butter Pecan Tart
Strawberry Custard Tart
Dear Didi and Daibi,
Firstly I wish Happy New Year to you all and our readers. May 2014 be a fruitful and joyful year for each one of you. How are things that side? All well this side…a lot has happened since I last wrote to you two and yes, a lot of time has elapsed too since our last post….the reason simply being, all three of us got tied up…so tied up that we abandoned our blog…”Sorry dear blog that we left you again..will not give any lame excuse, but simply say sorry”.
2013 was a year of few, but very meaningful achievements for me…I have spent last year baking some really awesome cakes, launching my side-business of bespoke cakes called Cake-A-Two; visited a UNESCO World Heritage site in Tasmania that included the Cradle Mountain and Gordon River Wilderness; touched the edge of Southern Ocean in a 12.5 mtr speed boat (seeing water waves higher than the boat!); learning swimming & then snorkeling in the middle of the big blue Pacific Ocean; visiting India and spending some quality time with Ma and Baba; and then bringing my in-laws here with me to Melbourne. The snorkeling however was the best experience of 2013 for me!! You guys know about my water-phobia but the swimming classes and the Great Barrier Reef made me forget everything!! What a symphony of colors awaited us there….its truly unimaginable…we saw clown fish in the anemones, held some hard live corals in hand, did eeeeeeeee after touching sea cucumbers and swam with a green sea turtle! Aaah…I wish to go again 🙂 Niloy Dutta, are you listening? 😀
In terms of Food, I tried some new things last year…like Kangaroo, Crocodile, Emu, Quail and Blood Pudding ….but the Croc meat was the most surprising…you would think it would be chewy and rubbery considering its HARD SKIN…but no, quite the opposite…its a very tender white meat!!! Today I am writing this year’s first post with a fish recipe in keeping with the Bengali tradition to start good things with pheesh! I am hoping that this year brings happier moments for the blog and for each one of us. I used Florence fennel which has a mild fennel flavour as an accompaniment to the fish. You might not get it in Indian markets, so you can just flavour some green beans or broccoli with fennel seeds too or just do away with the fennel part of it.
Pan-seared Salmon, caramelised Fennel & Onion, butter-tossed Baby Potatoes with a Orange Cheese Sauce
Here is how I made it:
Woooooow Didi!! This is called coming back with a BANG!!! That No-bake Cheesecake looks as divine as the freshly made plate of Tagliatelle. Am glad that you realised how easy pasta-making was…now-a-days I even make whole-wheat pasta and sometimes add boiled spinach or tomato puree for healthy & colorful versions! Last time I added few pinches of dried herbs and 1 tbsp of garlic juice to the dough…it tasted divine even in a simple white sauce 😀
My dearest Rizimon’s kitchen interests are evidently increasing….Ma saw the post and remarked, ‘Seldom you see such a small kid engrossed in a kitchen activity!’ We are all very proud of him….Didi, you must post the B’day cake that he made for you too!! Oh and the Bengali Lunch spread that you put….its just marvelous!! The post immediately transported me back to Shantiniketan into your lavish kitchen and I imagined am sitting right there waiting to be served on that dining table!!! We do get most of the Indian veggies/spices in fresh or frozen forms….so I must replicate this for Niloy as he really misses such Bong spreads due to my year-round experimental cooking 🙂 😛
As you asked, I am finally sharing the Fruit Cream Trifle recipe that we were talking about a few days back. This is again a real simple recipe that you can make well in advance for your guests!
Fruit Cream Trifle with Blueberry and Kiwi
Yes, it’s been a while since I visited the by-lanes of curry-cousin land, and how I have missed the heady aroma of recipes …. A strange mix of circumstances have prevented me from taking a more active part. Time has just flown, and in a blink of an eye, days have turned into weeks . Meanwhile my little sister has tackled her food demons and come out a winner. Iced cakes, jams, preserves, and even your own food business.. I couldn’t be more proud of you. Yes, I’m definitely trying to sweet talk you into forgiving me . And as an atonement for deserting you, I am making a comeback with a dessert! And not just any old dessert, but a deliciously divine vegetarian cheesecake with yummy fruit.
An interesting thing about this cheesecake is that it is made with home made ingredients that I have substituted for conventional store bought ones. You know here we don’t get cream cheese or mascarpone or just about anything! After this recipe you could call me the queen of substitutions ! Also instead of a large single cake I have made individual servings. You can divide or multiply the ingredients according to your need.
No-Bake Vegetarian Cheesecakes
Part 3 of Easy Peasy Meals
Aaaah….the Meat Loaf…brings back such fond memories of our early cooking adventures Didi…remember..you saw the recipe in one of Jethima’s cookbooks and decided to make it. I was staying at your Kirti Nagar home for a few days then…you being the Head Chef and I being your Sous Chef began making this dish. Once it was done, we quietly took it to the terrace, with our plates and ate the whole loaf!!!! Ufo (our beloved pet dog) kept inspecting the area around us lest we drop a few bits and pieces for him..but in despair 😛 Thinking of that day today is so strange..we both have come a loooooong long way from that phase…not only in-terms of cooking but also in terms of our girths 😀 Do you have some pics from that time to post? Maybe looking at them I will get inspired to work out!! hehhehehee….anyways, going back to the post today, I am sharing it coz I think it is an easy dish even though it sounds complicated. Don’t you agree Didi?
Lamb Meat Loaf with Homemade Olive Bread and Grilled Veggies