Boston Cream Pie

It seemed like a sweet idea to commemorate the day of my entry into this world... and I was hoping not to do the commemoration myself.

Thanks to Cook's Illustrated, Papa and daughter pooled their skills to create the Wicked Good Boston Cream Pie as a birthday surprise!

I am a big fan of America's Test Kitchen and it is no secret that their recipes inspire and educate me, as I've shared here before.

So, there you have it, not an original recipe, not a dessert that I baked, but a fantastic one nonetheless and easy to make from scratch thanks to Cook's Illustrated. And pretty decadent.

Paruppusili: Warm Vegetable Salad with Lentils

Growing up on staple South Indian vegetarian cuisine - vegetables and legumes and grams along with rice and yogurt and a variety of pickles - I find that these still offer the comfort of sumptuous yet quick-fix meals.

Over the last decade, rather than white rice, I opt for quinoa or brown Basmati rice, sometimes millet or barley, with barley being more of a soup additive by preference than a rice alternative.

Combining vegetables with lentils for the protein boost is one of my favorite side dish or starter, if not the main course. The classic example is the Paruppusili dishes I make on and off and can't have enough of.

Just about any vegetable lends itself to this method of presentation, except the squashes (summer and winter) and  bittergourd and beets and greens, according to my mom. And, Kovakkai/Tindora Paruppusili used to be a very special treat during season.

Of course, I beg to differ... Beets+Potatoes Paruppusili is quite delicious with a unique combination of textures and tastes. And there is nothing like the crunch and nutrition of Kale Paruppusili.

The typical method is to soak the toor dal with some cumin and  dry red chilies and then grind it into a coarse paste, steam it, then pan fry it before tossing it with the cooked vegetables. Seems elaborate, but after arriving at some short-cuts and alternatives over the years, this is something I enjoy making on and off.

An alternative to the typical paruppusili is to roast and coarse-grind lentils and stir it into to finish the cooking vegetables:

Simply toast some Urad dal and chana dal till golden brown, along with some dry red chilies, asafoetida and cumin seeds and grind it in a spice-grinder to a coarse powder. Toss in some roasted peanuts, if preferred, while grinding.

I start with tempering for these dishes first - heat a tablespoon of oil in a pan, when it is shimmering add mustard seeds and when they pop add some curry leaves if available, then add the chopped vegetable, a pinch of salt and water as needed to cook the vegetables. Finish off the dish by stirring in the ground dal mixture. And for want of a better word, since 'paruppu' means lentils/dals, I still call this style of dish as Paruppusili.

Chayote Squash, Carrots and Cabbage Paruppusili

Galletti Tricolori and Romanesco Broccoli in Creamy Pesto Sauce

Romanesco Broccoli, or Roman Cauliflower, or Broccoflower as it is popularly known, has a peppery, mildly bitter flavor with crispy, crunchy florets that are packed with nutrients. I like it best when steamed with salt, rather than raw.

We got a large head of it at the Farmer's market and had some of it steamed for lunch and the rest of it was asking to be paired with the Galletti pasta in some creamy cheese sauce.

Galletti or Creste de Gallo, is a cock's comb-shaped pasta, "rooster pasta" as kids call it at home. Any pasta would be fine, of course, but, I save the special shapes like Gigli, Orechietti, Galletti for pairing with special vegetables.

I don't measure exactly for sauces - just some fat-free milk, some Smart Balance™ Omega butter, good melting cheeses like a combination of Colby Jack and Medium to Sharp Cheddar (Fontina, Gruyere, Muenster - but they are on the expensive side so I reserve them for fondue on special occasions), heated together gently until rich and velvety (adding just a bit of corn starch to thicken if needed)

Cook the pasta per package directions - about 8 minutes for al dente. Make the cheese sauce, adding some pesto to it, if handy. Steam the Romanesco Broccoli. Then, combine the three and serve warm topped with freshy grated Pecorino Romano or Parmeggiano cheese.