Tasting notes: Wow! Seriously: wow. This was supposed to be a quick appetizer while we worked on the real dishes. Guacamole is guacamole is guacamole, right? Wrong! This recipe has taken guacamole to a new level for me. We chose firmer avocados than usual, which fortuitously worked better with the recommended presentation of this version. It's not a creamy guacamole, but a chunked version like salsa. The proportions were really perfectly balanced in this recipe, and I hope it's a harbinger of the next six as well. The piece de resistance (ooh la la!) for Dish #1 is the freshly toasted cumin seeds, which we then ran through our coffee grinder to powder. We used at least five times the toasted cumin that the recipe called for and still just got a hint of it. We also upped the jalapeno proportion by half. And now it's perfect.
Suggested pairing: papadum. It gets soggy quickly, so plate and serve immediately.
Dish #2: Shrimp Borchao
Tasting notes: This is delicious and reminds me of Moroccan flavors. Everything is stewed and reduced to build an impressively intense flavor of charred fruits and spices. In fact, this is probably too spicy for most people's palates. The shrimp are meant to be thrown in at the last minute and plated on the bruschetta pieces. But because we gorged ourselves on the mind-blowing guacamole we left this to stay warm on the back burner and the shrimp were overcooked. Even so, this was my favorite dish. The jammy consistency of the reduced tomatoes and onions is just perfect for the crispy bread. To be honest it overwhelmed the shrimp and probably requires some really flavorful shrimp to match properly. There's a nice balance to the tomatoes and vinegar and spice blend. If we do this again I would get the best jumbo shrimp I could find, add extra water, and let it simmer for a while on the back burner while everything else is being prepared. The shrimp I would throw in the at the last minute so they're just barely cooked and plump.
Dish #3: Peas (Doodh Walee Matar)
Tasting notes: This came out ok. It's definitely the least exciting of the recipes we made, but it's pretty hard to make mind-blowing peas. It definitely needed more salt than the recipe called for, because it was bland at first tasting. The toasted cumin and other spices are prominent and the cream is understated. The peas could have been less cooked less for extra poppiness to counterbalance the heaviness of the cream sauce. The spices are abundant in this recipe and really make up a surprising proportion of the final product. Every bite has lots of visible flecks. The spice palate of this recipe is well-crafted, however, and I think we'll use it without the cream for future concoctions. It leaves a mild tingling on the tongue without being overtly peppery. There's just enough chili powder and other tangy spices, and the asefetida gives a slightly musty aroma that compliments the earthiness of the peas well. I actually think I'd try this recipe again with cauliflower and it might work better. Note to self: figure out what to do with a 6 ounces of asefetida. As far as I can tell every recipe calls for 'a pinch'. 6 oz. is a lot of pinches.
Dish #4: Goan Shrimp Curry
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| None of our pictures do this justice. |
Tasting notes: This is one of the most intense flavors I've ever experienced. It's definitely not something I can adequately describe. There is an initial burst of pungency and toastiness that is quickly balanced by the light milkiness of coconut milk and then moves on to other flavors. The broth is thick and the shrimp add a good chewiness to the texture. (The shrimp came out well in this one for us, since it was the last dish to come off the range.) Because of the way the shrimp are marinated and prepared there is a pleasant brininess to the broth that lingers on your tongue far after the last bite. The cilantro is subtle, though there's a lot of it in here. This curry should be the central point of the meal because I don't think anything can really stand up to it. Not even a fatty roast or intense citrus could could really compete with the power of this curry. The texture is excellent. Visually it's stunning, with vibrant greens, reds, and oranges. This dish will be made again shortly and is definitely the most memorable of the day. We need to figure out a way to tone it down a bit, because it's almost too much. I think it might be best to put this over rice to spread out the flavor.
Dish #5: Citrus Salad
Tasting notes: Wildly refreshing. Not overpoweringly sweet, despite the sweet fruit assortment and added sugar. Mint is well balanced. We added more cayenne pepper for extra kick and it was a great decision. The vinegar helps to cut the sugar profile. We also zested a whole lemon, which is about double what it called for. Excellent. This will have wide appeal looks lovely when plated. A great discovery.
Dish #6: Masala Fried Chicken
Tasting notes: Postponed since it needed to be refrigerated overnight.
Dish #7: Pistacio-Cardamom Pound Cake with Meyer Lemon Icing
Tasting notes: (I am so full.) We took liberties with the recipe because it called for a ludicously small amount of cardamom and we both love cardamon. We overdid it. Olivia thinks it works better this way, but I think it needs to be toned down and overpowered the other ingredients. The cake itself is quite tasty and stayed moist when baked. On its own the cake is a little underwhelming, but the thin layer of frosting packs a punch. Lots of lemon and lots of cardamom. I would tone down the cardamom and lemon if made again and add baking powder for a fluffier pound cake, just because I prefer that texture. But we definitely learned that lemon and cardamom go well together.
Bonus Dish (#8): Cantillon Bruocsella 1900 Grand Cru (sour ale)
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| Picture courtesy of Thom's Beer Blog |
Tasting notes: This is an authentic kriek that is rarely found in America. Not recommended for anyone who doesn't love sour beers, because it's extremely sour. Krieks are made with wild yeasts and are generally very lightly carbonated or not carbonated at all. True krieks are aged for three years, so the flavors are mature and mellowed. I had this same beer in Toronto a few months back and it was just as good the second time. There is very little risidual sweetness, but the sour taste here is much more interesting than your normal sour ale. There are hints of citrus, pineapple, and a strong musty scent. Tastes like it's been aged far longer than 3 years. It's also unfiltered, so there are floating bits all throughout. This was a great choice for our meal, because the tartness helped clear the palate of all the spices. This should be paired with food because it's a bit too intense on its own.
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