February, 2015
2015’s Hottest Food Trends
LIFE IS SWEET!
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Delightly Delicious Desserts
THE HEALTHY PATH A Dieter’s dream -Page 07
What’s cookin’ with,
SANJEEV KAPOOR
VALENTINES DAY SPECIAL
ACKNOWLEDGMENT PUBLISHER: Ben Louis EDITOR: Tim Boyce PHOTOGRAPHER: Nick Phillip DESIGNER: Ryan Adams ADVERTISING MANAGER: Gabrielle Solis MARKETING MANAGER: Lily John ADMINISTRATION: Regina Williams SENIOR CONTRIBUTOR: Ivan Nathan CONTRIBUTORS: Rachel Rozario Bree Hodge Stefan John Carlos Phil DISTRIBUTORS: West Dayton Sneha Bose Ashmitha Robert Aanchal Khanna PRINTERS: Castle Dylan Wayne Patrick Alan Charles Orson Scavo Tom Nathan
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CONTENTS Cover story 10.........Interview -Sanjeev Features 17........Delicious Recipies 19........The healthy path
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Ad features 13......... Basmati Rice 20.........Valentines Day special 13
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EDITOR’S NOTE I would like to start this note by thanking everyone who has helped me with the start of this new magazine, gourmet. I would like to thank to my teacher, parents , friends and above all God. Just like air and water, food is also the essence of life. This magazine appreciates the birth of new chefs and cuisines. With this magazine you can learn new recipies and technique. You can explore the culture of food through this magzine. A cuisine is a specific set of cooking traditions and practices, often associated with a specific culture or region. Each cuisine involves food preparation in a particular style, of food and drink of particular types, to produce individually consumed items or distinct meals. A cuisine is frequently named after the region or place where it originated. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Religious food laws can also exercise a strong influence on such culinary practices. Thank You once again for all your support and the success of this magazine. Love,
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Well Wishers
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SUSANNA KEREN WILFRED Chief Pattry Chef, Ritz Carlton. Congratulations on the launch of your new magazine, GOURMET. In these harried and hurried times, where so many people find very less time to enjoy a well coocked meal. I’m happy to see that you’ve decided to start a publication that walks people through various cuisines and gaining knowledge about other food cultures.
PRIYA RATHNAKUMAR House wife / Food critic. The concept of food magazines is an extremely helpful and socially relevant one for today’s time. As of today’s generation, people look foward to trying out various cuisines, especially people like me. Gourmet is a great way to know about different chefs and various recipies.
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Wishing you success for yout future endavours. 5 Gourmet
The 6 Healthiest Foods on the Planet Healthy Food #1: LEMONS • Just one lemon has more than 100 percent of your daily intake of vitamin C, which may help increase “good” HDL cholesterol levels and strengthen bones.
Healthy Food #2: BROCCOLI • One medium stalk of broccoli contains more than 100 percent of your daily vitamin K requirement and almost 200 percent of your recommended daily dose of vitamin C two essential bonebuilding nutrients.
• Citrus flavonoids found in lemons may help inhibit the growth of cancer cells and act as an • The same serving also helps stave off numerous cancers
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Healthy Food #3: DARK CHOCOLATE • Just one-fourth of an ounce daily can reduce blood pressure otherwise healthy individuals. • Cocoa powder is rich in flavonoids, antioxidants shown to reduce bad LDL cholesterol and increase good HDL levels.
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- A Dieter’s Dream Healthy Food #4: SPINACH
• Spinach contains lutein and zeaxanthin, two immune-boosting antioxidants important for eye health. • Recent research found that among cancer-fighting fruits and veggies, spinach is one of the most effective.
Healthy Food #4: SALMON
• A great source of omega-3 fatty acids, which have been linked to a reduced risk of depression, heart disease, and cancer. • A 3-ounce serving contains almost 50 percent of your daily dose of niacin, which may protect against Alzheimer’s disease.
Healthy Food #4: POTATO
• One red potato contains 66 micrograms of cellbuilding folate about the same amount found in one cup of spinach or broccoli. • One sweet potato has almost eight times the amount of cancerfighting and immuneboosting vitamin A you need daily.
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MTR
U N L E A S H
F L A V OU R
THE PARK HOTELS
A walk down the cooking lane with,
SANJEEV KAPOOR
C
hef extraordinaire that has brought the ar t of Indian cooking to the forefront of the international palette, Sanjeev Kapoor continues to forge ahead with new ideas and creative ventures. Already a household name in India as the host of the hit television show Khana Khazana, Sanjeev Kapoor is on a mission to give Indian cuisine a worldwide presence. He has consulted as a guest star on Western cooking shows and keynoted international food festivals. He has penned countless best-selling cookbooks and even created his own line of Indian condiments. Here, seated in the lounge of Junoon Restaurant, NYC, he talks to Varli about his upcoming cookbook, his rise to fame, and his favorite pastimes.
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As one of the most celebrated names in Indian cuisine today, how did you get your start? I started out by working in several different hotels and restaurants across the world. When I came back to India in 1992 as a young 28 year old, I was made Executive Chef at a fairly large and prominent hotel. Soon after that, I was approached by a TV cooking show that initially was only interested in having me participate for one episode with a panel of different chefs to be featured
and thinking about things from their perspective, they start to respect and believe in you. Suddenly, you realize there’s a huge network of people who have become your community, your fans, and your faithful supporters. Recently the cooking show Khana Khazana was recognized by the Indian Television Academy as the longest running TV show in history. What has made it such a success? I think there’s one primary factor in the show’s success: simplicity. Over time, I’ve realized that the people who are watching my show are also actively using what they learn. I try to ensure that if somebody watches my program, and uses any of the information I give them, that it really adds to their success in cooking. I give them comfort and confidence in the kitchen, and help them achieve their goals so they are constantly challenged and satisfied.
What inspired you to create your latest cookbook, How to Cook Indian? I actually have over 140 cookbooks, but they are all produced in India. After hearing countless people ask about books made for those who are not necessarily Indian, I started my line of U.S. publications with the book Simple Indian Cooking, which covers the length and breadth of Indian cuisine – North, South, When did you start cooking? East, West, Central, etc It’s funny because when you’re well known in the culinary world, you can reYour list of accomplishments are lengthy, ally name any age and get away with it… including being selected by CNN’s Richit’s almost ard Quest as one of the top 5 celebrity like you’re supposed to say “I’ve been chefs in the world, along with the likes of cooking since I was three months old! “ Gordon Ramsay, Jamie Oliver, and Wolf- Growing up, I didn’t really cook on a siggang Puck. What has allowed you to have nificant level until I started training prosuch a cross-cultural appeal? fessionally. I think my biggest advantage is understanding the market. Whatever you’re After cooking for as long as you have, how doing, you have to really know who do you manage to keep your recipes fresh you’re doing it for – and once you start and inspired? understanding your audience
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I made a promise to myself not to cook a dish twice, and that helps greatly. To keep cooking in new and unique ways is not difficult if you believe it’s just a matter of playing with different ingredients, and if you have the confidence that whatever you do, will work! No matter what combinations you throw together, the dish will work out if you just cook with an upbeat attitude and positive energy.
There used to be a layer of oil floating on the tops of dishes, or plenty of deep-fried items on every menu. That’s changing fast, and is great because it means Indian cuisine is keeping up with new customer tastes.
Do you have any hobbies or interests outside of the cooking world? Music is definitely at the top of my list of hobbies. I actually keep a trumpet in my You’ve earned a Best Meal Concept and office that I pull out and play when time Innovation award for consulting work you permits during the day. Also, my younger did for Indian Airlines. How is designing an daughter is an athlete and I love to run in-flight meal different from ordinary with her, and spend time with the rest of cooking? my family. It’s very difficult to come up with a menu for airlines because there are so many What advice can you give to aspiring chefs restrictions and rules for what you cannot and Gourmet readers? do. You have to precook a meal, freeze it, To all the people who like to cook Indian chill it, and then reheat it. When it’s refood, I would tell them to spend more time heated, the meal is re-cooked and you are in India. Go to all the varied and beautinot in charge of the process, so that has to ful regions and familiarize yourself with be taken into account in making the dish the ingredients available during different fool-proof every time. When I was planseasons. Learn about the unique ingredining the in-flight menu, everybody told ents themselves – how they smell, taste, me I should try more complicated meals and feel. You’ll never really master the art because there would be passengers from of Indian cooking if you’re not close to the all over the world ready to try the cuisine, land and heritage because great Indian but I held firmly to my belief that a simple cooking isn’t something you can do withmeal would taste best in all conditions – out intimate knowledge. And my advise and sure enough, it worked. to anyone who wants to cook good food is that one should start appreciating food no Are there any emerging trends that you’ve matter who has cooked it noticed in Indian cuisine? What I’ve begun to see in the recent past is a lot of emphasis on foods from different regions of India. There is cross-promotion within the regions, so people in the north are excited about foods from the south, for example, and coastal foods from western India are becoming more popular. Also, Indian food over the past few years is becoming much lighter and healthier to accommodate the changing preferences of diners today. 12 Gourmet FBURARY2015
“APPRECIATE FOOD NO MATTER WHO COOKED IT”
SANJEEV KAPOOR’S SPECIALITY Ingredients
Spring roll wrappers Onion thinly sliced Spring onions thinly sliced Carrots cut into thin strips Green capsicum cut thin strips Cabbage finely shredded Oil 2 tablespo Salt to taste White pepper powder 1/4 teaspoonSoy sauce 1 tablespoon Bean sprouts Spring onion corn starch
Method Step 1 To make the stuffing, heat 2 tbsps oil in a non stick wok. Add onion, spring onions, carrots, capsicum, cabbage and salt and toss.
Step 4 Spread the spring roll wrappers on the work top. Divide the stuffing into 10 portions and place a portion on one side of each wrapper. Fold in the edges and roll tightly.
Step 2 Add pepper powder and soy sauce and mix. Add bean sprouts and spring onion greens and mix. Cook till the vegetables soften.
Step 5 Apply cornflour paste to open end and seal. Keep the rolls under a damp cloth. Gently slide into the hot oil and deep fry till golden and crisp.
Step 3 Take the wok off the heat and set aside to cool. Heat sufficient oil in a wok. Make a paste of cornflour with 2 tbsps water.
Step 6 Drain on absorbent paper. Cut into smaller pieces and serve.
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LIFE IS S W E E T ! This article feature’s this month’s famous dessert recipies.
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elightfully elicious esserts
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NEW YORK CHEESECAKE Preparation Time- 60 - 90 minutes.
1/3 c. butter, melted 1 1/4 c. graham cracker crumbs 1/4 c. sugar 4 (8 oz.) pkg. cream cheese, softened 1 (14 oz.) sweetened condensed milk 4 eggs 1/3 c. unsifted flour 1 tbsp. vanilla
Step 4 Add eggs, flour and vanilla. Mix well. Pour into prepared pan. Step 5 Bake 1 hour or until lightly browned. Cool. Chill thoroughly. Refrigerate.
MANGO MOUSSE Preparation Time- 50 - 60 minutes. 2 cups mango pulp-sieved 1 cup cream-chilled 1/8 tsp cinnamon powder 1 Tbsp gelatine 2 Tbsp lemon juice 3/4 cup sugar 1/2 cup water at room temperature 4-6 short, transparent glasses to set the mousse mango slices to garnish
Step 1 Preheat oven to 300 degrees. Combine butter, crumbs and sugar; press firmly on bottom of 9 inch springform pan. Step 2 In large mixer bowl, beat cream cheese until fluffy Step 3 Gradually beat in sweetened condensed milk until smooth.
Step 1 Put mango pulp, cinnamon and 1/2 cup sugar into the small pan. Step 2 Sprinkle the gelatine over 1/2 cup water and let it soak. Heat mango mixture. 17 Gourmet
Step 3 When warm, add the soaked gelatine and continue stirring till it reaches a coating consistency Step 4 Remove from heat, mix in the lemon juice, pour into the individual glasses and leave to cool. Step 5 Beat the cream and the remaindered sugar till it holds shape. Put the cream in a piping gun or polythene bag and pipe decoratively to cover the mango. Step 6
RED VELVET CUPCAKE Preparation Time- 60 - 90 minutes.
1 1/4 cups vegetable oil 1 cup buttermilk 2 large eggs 1 teaspoon white vinegar 2 teaspoons vanilla extract Red food coloring (See Kelly’s Notes) 2 1/2 cups all-purpose flour 1 3/4 cups sugar 1 teaspoon baking soda 3/4 teaspoon salt 1 Tablespoon unsweetened cocoa powder 2 (8-oz.) packages cream cheese, at room temperature
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Step 1 Preheat the oven to 350ÂşF. Line a cupcake pan with liners. Step 2 In the bowl of a stand mixer fitted with the paddle attachment, beat together the oil, buttermilk, eggs, white vinegar, vanilla extract and enough red food coloring until the mixture is well combined and reaches your desired color. Step 3 In a separate medium bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. Step 4 Add the dry ingredients to the wet ingredients, 1/2 a cup at a time, mixing between each a ddition to avoid any lumps in the batter Step 5 Fill each cupcake liner about 3/4 full with batter and bake for 18 to 20 minutes until a toothpick inserted comes out clean. Transfer the cupcakes to a cooling rack to cool completely while you make the frosting. Step 5 Add frosting and refrigerate.
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TIRAMISU COFFEE Preparation Time- 60 - 70 minutes.
2 cups strong black coffee 1/2 cup marsala (see note) 3 eggs, separated 1/3 cup caster sugar 250g mascarpone 300ml thickened cream, lightly whipped 1 large packet of sponge fingers (savoiardi) Cocoa, for dusting
Step 3 Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture. Step 4 Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve. Step 5 Variation: Marsala can be replaced with orange juice if preferred.
PANNA COTTA Preparation Time- 40 - 50 minutes.
Step 1 Pour coffee and marsala into a shallow dish. Set aside Step 2 Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.
3 gelatine leaves 250ml/9fl oz milk 250ml/9fl oz double cream 1 vanilla pod, split lengthways, seeds scraped out 25g/1oz sugar 75g/6oz sugar 175ml/6fl oz water splash cherry liqueur 50g/12oz raspberries
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Step 1 For the panna cotta, soak the gelatine leaves in a little cold water until soft. Step 2 Place the milk, cream, vanilla pod and seeds and sugar into a pan and bring to a simmer. Remove the vanilla pod and discard. Step 3 Squeeze the water out of the gelatine leaves, then add to the pan and take off the heat. Stir until the gelatine has dissolved. Step 4 Divide the mixture among four ramekins and leave to cool. Place into the fridge for at least an hour, until set. Step 5 For the sauce, place the sugar, water and cherry liqueur into a pan and bring to the boil. Reduce the heat and simmer until the sugar has dissolved. Step 6 Take the pan off the heat and add half the raspberries. Using a hand blender, blend the sauce until smooth. Step 7 Pass the sauce through a sieve into a bowl and stir in the remaining fruit. Step 8 To serve, turn each panna cotta out onto a serving plate. Spoon over the sauce and garnish with a sprig of mint. Dust with icing sugar.
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ADVERTISEMENT FEATURE
Hapy Valetines Day
Treat your beloved to an unfogettable experience. A WORLDWIDE MEDIA INITIATIVE
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With a glass & a half of milk.