You have all the right to give me a few kicks on the backside. Talking off which, I promise you, the lack of communique and posts were nothing to do with me lying on my backside. I have been travelling non-stop and in a good way. Went visited the son in San Diego, and then the daughter in San Jose.
Immediately after that, there was a quick trip to Delhi, Bangalore, Chikmanglur, UK and Scotland – so you tell me, other than amassing a repertoire of good food recipes to develop, where would I have found the time to write a post? HUH?
I sent the husband to Food Hall (our best gourmet store in Bombay), for a spot of food shopping. Foodie that he is, he went quite unhinged and brought me back so much food, that when I think of it even now, I break out into a sweat!
Within this shopping frenzy, he got back fresh Buffalo Mozzarella Cheese. Since it was staring at me from the fridge shelf for more than two days, I wanted to make something with it. Frankly, I was quite done and dusted with the typical Caprese Salad. Using the same ingredients, we went about trying something completely new. I first considered topping it with mango salsa, but it sounded so bleh! And – the son made such a face, I immediately gave up the idea. So while standing and staring at the Mozzarella for more than 5 minutes, I came up with this concept.
One can call it a Baked Caprese Salad, but somehow the word “melted” made it sound a bit exotic and intriguing.
You will need a cast iron skillet. Mine was too deep, so I used my sizzler plate instead.
I sliced tomatoes and onions and sautéd them in a non-stick pan with good old olive oil. Then transferred them to the sizzler plate. Then – added the mozzarella and popped it into a hot oven. The Mozzarella melted overwhelmingly, and Voila I had a brand new dish in my hands.
I could have set the sizzler plate on top of the stove and roasted the tomatoes and onions directly on it, but I found it easier and cleaner to use the non-stick and then transfer the contents.
I wanted to use basil leaves and/or pesto, but again not the same typical recipe. Instead, I made Basil oil.
Melted Caprese Salad, is different, outlandish and out of the box. But hey! It’s tasty, wholesome and the best thing is it’s not boring. Enjoy it as a starter, or even as a heavy serving of side dish. I served it with thin slices of toasted baguettes drizzled with aged extra virgin olive oil. Melted Caprese Salad is garnished with pickled green peppers, but I think even capers would add an additional piquant flavour.
Apologies about the link —- this is the corrected version.
I am super super excited about this recipe. It’s complicated (a little bit!) but it looked so brilliant. I saw a version of this on a cooking channel and I got up from my chair, headed to my bar, collected the vodka, (yup! It has Vodka!!) and all the ingredients and started making it, changing a little bit of the recipe here and there.
After 15 minutes into cooking, the fragrance wafting from the kitchen to the rest of the house drew many of the family members and a few neighbours into our kitchen. I tell you I am on my knees, worshipping this sauce.
It’s a thick sauce. Really thick. It’s not to be had on its own (but you might finish a lot of it while tasting it – I warn you!). You will have to mix it with some stock water, hell even mixing it in the water used to cook pasta lends it an amazing flavour.
Use it as a pizza base, as a base for Bruschetta, in a salad! Just make it, creative ideas will flow in.
I don’t want you to read all these descriptions and explanations. What I want you to do is get hold of all the ingredients and start making it. Let the family members walk in with appreciative sniffs and exclamations. Keep them waiting, and then hit them with a pasta made from this recipe. Lie back and bask in the glory!
PS: There is one very important thing that you have to follow, that’s – the instructions. There will be times while making the recipe you might think I am joking or that I have lost my mind. Have faith. I am very serious when I say what I say, and I am very sane and going to wait for your comments after you have made this recipe. You can advocate my sanity.
Without more blah blah – here is the recipe for Italian Tomato Sauce.
PS _AGAIN__and here is the link to the video —–
A shout out to my school friends who always have my back — hey there girls 🙂
Thanks to Brinda – for helping me with this video.
Ghastly flies buzzing around over every piece of food that is lying around? Spiders making their palaces on hinges of your ration cupboard doors? Join me — in my teeth gritting irritation!
I was- well for a lack of a better word “bugged”.I came back from a long vacation and opened my ration cupboard to find that an extended family of spiders had taken roost and claimed all the corners – the entire lot of cousins and uncles and aunts! Enough was enough! I mean you just look away for a few minutes and they come prancing in, ready to take over without paying any rent?!
I went on a savage google and pinterest hunt! Every single site suggested this trick – peppermint essential oil! Each site had their own version, so I made a hotchpotch of all and came up with my own recipe.
I ordered the peppermint essential oil online, to be delivered within 24 hours. Them spiders were not going to stay in my cupboard longer than I could help it! I got a spray bottle, made the lethal concoction and went psycho with the mixture.
Now I am writing this after a month of having sprayed the brew, and my hinges stay unoccupied and shelves devoid of spider debris (they create filth!) Its sheer pleasure to open a cupboard, peek into its — and not get gluey spiders’ web stuck on your nose and ears, leaving you with a feeling that the spiders are crawling around somewhere inside your clothes. UGH!!
My other ugh! is the common house fly. Bloody things are found hovering around every place you can rest your eyes on! Try eating a meal without inviting them? They get offended and land on every morsel about to go into your mouth, and then quench their thirst in your glass of water. I’ve had a few who thought they could swim in my class of cocktail, and then fly away feeling mighty pleased and tipsy!
Last night I was having a party at home. It is heavy, pelting rainy, season, we held the do indoors and had the bar set up under an awning outside our door near the car park. At 10 am, when I went to check the layout, I almost screamed blue murder! Flies – hordes of flies – gossiping in corners, flying around courting their mates! And this was to be a bar – with sugar syrup, and other nectarous medley of ingredients. Party time for flies. I was about to sit down with my head weighing heavy on my hands when “google” came up in my mind’s eye.
I was doing a jig in the evening when I went to get a drink! Not a fly- NOT ONE! All it took was a lemon and some cloves.
These hacks are all repellents and not killers. The smell of peppermint drives the spider batty and the cloves make the flies dizzy.Go forth and squash them gnats!
PS: For flies burning camphor has also proven very effective.