Kanchana is out of town, so I thought I'd do a bit of guest blogging. If memory serves, my last guest post detailed a particularly horrendous failure in the kitchen - so I'm glad to be back with a story of success.
Ethnic cooks who attempt foods outside of their background are frequently accused of putting some of their ethnicity into their creations - even if they weren't trying to! In spite of such criticism, there is definitely a tremendous value associated with fusion foods not just to the palate, but socially and economically - just look around at the variety of fusion cuisines now widely accepted as well as the number of celebrity chefs who make a living from those cuisines. Without claiming to step into their ranks, here's a recipe that brings together flavors from Southeast Asia and the American heartland. I hope you enjoy it!
1 cup milk
1/2 cup fennel root
1 chopped lemongrass stalk
1/4 cup minced galangal
2 tbsp minced ginger
1 sprig rosemary
2 tsp nutmeg
3 tbsp butter/olive oil
- Substitute all butter with olive oil for a lower cholesterol levels.
- If you don't have access to galangal, just skip it - ginger is NOT a substitute. The two roots look a bit similar but do not taste similar. Besides, there's already ginger in the recipe!
- If you're not up for lots of chopping, you can leave out the onions/celery/carrots. They should already be in your stock. I prefer adding the mirepoix in both - kind of a double-strong stock. Besides, the additional veggies are good for you too! This recipe is something your mother will love - it makes you eat your vegetables and drink your milk.
- Similarly, you don't necessarily have to add the aromatics to the roasting pan - it's just really nice how the aromatics roast into the squash.
- Buy a Vitamix. It's awesome!