I call this blog Education On The Plate, but so far it has been almost all education and very little plate.

Today will be different.

Yesterday was Thanksgiving. As I make every attempt to be thankful for all the good things in my life every day, yesterday was mostly about food.

And wine.

If anyone ever tells you to try a sparkling Shiraz, take his or her advice. If they really know their stuff they’ll tell you to drink it VERY cold (yes, cold red wine) from red wine glasses, not champagne flutes. Listen to them.

I go to a great wine store in Orangeburg, NY and they introduced me to Bleasdale Vineyards The Red Brute Sparkling Shiraz, a deep purple liquid with an abundant share of all the typical Shiraz berry and chocolate flavors, plus bubbles. Festive and perfect with turkey.

My brother-in-law’s table groaned with turkey, cornbread stuffing, roasted sweet potatoes, carrot-parsnip puree, red cabbage, and two cranberry-based dressings. My wife’s concoction involving cranberries, tequila, jalapenos and some other stuff was a big hit.

My contribution to the meal, aside from my appetite, was cranberry chutney made from a recipe belonging to a food writer whose pen name was Vladimir Estragon. I clipped it from the Village Voice in 1982.

Here’s the recipe:

Two cups cider vinegar

1-cup water

1 & ½-pounds light brown sugar

1 & ½-pounds fresh whole cranberries

½-pound currants (substitute white raisins if you can’t find currants)

½-pound seedless raisins

2 ounces fresh ginger, sliced very thin

1 medium head of garlic, peeled and chopped fine

2 large lemons, chopped fine (remove seeds, but include peel)

½-teaspoon cayenne pepper

Bring vinegar and water to boil and then add the sugar. When all the sugar is dissolved, add all other ingredients.  Bring to boil again, and then simmer two hours or so.  Stir gently from time to time, adding more water if necessary. (You may want to use a heat diffuser under the pot to help prevent scorching.) It’s okay if it seems a little thin; it will gel when cooled. Put in jars and seal.

I usually make a double batch so I have lots to spread on leftover turkey sandwiches. It is also good with pork, chicken, and cheddar cheese. It lasts for months in the refrigerator.

I’m probably not going to be posting a lot of recipes here, but I hope to do more writing about food and drink now that my food writer/restaurant critic newspaper gig has come to an end.

School lunch, anyone?

I Love holidays!  Love with a capital L (as you can see).  I’m like a little kid, I get completely overexcited about holidays, especially the winter holidays that bring friends and family together around festive tables to combat the potential dreary winter blues.  And, I’m an absolute sucker for traditions.  I’m one of those people who likes to do the exact same thing every year for each holiday and heaven help you if you try to get me to change because it’ll be an uphill battle (though I’m always ready to adopt new traditions to have in addition to those I was raised with)!  I firmly believe that having the rhythm and dependability of strong traditions in our families and on our holidays roots us in a way that allows us to then be more creative and accepting of differences in the rest of life.

Given this, you can probably guess about how much variation there is from year to year in what I think should be cooked and served for holidays like Thanksgiving and Christmas.  That’s right.  Zippo!  Same thing, every year, and it’s good every time!  On the other hand, I feel completely free to experiment with the principle ingredients of holiday dishes the rest of time.  Right now I’ve been playing with cranberries, for example.  I got, shall we say, a little enthusiastic when I was buying cranberries in preparation for Thanksgiving.  So, I’ve been using cranberries in other ways, besides as a side dish for the bird.  One of the first places they showed up was in several loaves of pumpkin bread.  I also tried drying some – that was a total fiasco.  Now I’ve moved on to pairing them with savory dishes.  Turkey isn’t the only meat that goes well with a bit of something sweet-tart on the side.  Pork and chicken, basically the other white meats, are good with cranberries as well (and though I’ve never tried it, I would imagine that salmon, baked with mustard on it (don’t ask why but I imagine cranberry sauce being good with mustard, maybe I had it on a sandwich once) would be good with cranberries too – I may try it and get back to you).

Pan fried pork chops are one of the easiest dinners you can make (if you eat pork).  To cook pork chops, you can literally just salt and pepper them and then fry them over medium heat in a little butter or oil, turning them over every 5 minutes or so for 20-some minutes if they’re bone-in chops.  You have to cut into the thickest part to see if it’s done; it should have no pink, or just the slightest tinge of pink, left.  Anyway, these fried pork chops, then, are a canvas for any number of sauces because pork pairs well with everything.  The simplest is to toss a little wine, brandy, apple cider, or cream into the pan you just fried the chops in (aka deglazing) and scrape up the browned bits on the pan bottom into the liquid, let the liquid boil down just a bit and then use that as a sauce.  Pork is also good with most cooked fruit, like sautéed apple slices, or prunes that have been simmered for a while in wine or another cooking alcohol.  Which is why I decided to make a cranberry chutney.  I had some leftover dried figs in my pantry that I figured would be good with the cranberries – because they’re so tart cranberries need either a good dose of sugar or to be paired with another sweeter fruit (like apples, pears, dried apricots or figs, orange marmalade…), or both.  Cranberry flavor is delicious in and of itself, but it is also nice with warm spices, like ginger and cinnamon.  And, because I wanted to use the cranberry in a savory dish, I decided to add some curry powder, to make more of a chutney instead of a compote.  All the cooking required is putting the fruit, spices, sugar or honey and a little liquid together in a pot, bringing it to a boil, lowering it to a simmer, and then letting it cook until it becomes thick and sauce-like.  And the very best part of the whole endeavor is that cranberries pop as you simmer them!

Because I still had more cranberries, I decided to make the rest into a sauce with another fruit I had on hand, pears.  This took longer, but eventually it cooked down to the consistency of a chunky applesauce.  I then took it and put it in a couple of cleaned out jars, which I stuck in the fridge.  It’s making an excellent snack on it’s own and as a topping for plain yogurt.

Cranberry Fig Chutney

2 cups fresh cranberries, washed (and get rid of any rotten ones)

¼-1/2 cup dried figs (or other dried fruit), cut into smaller pieces

1 Tbs. minced fresh (or candied!) ginger, or 1 tsp. dried

1 tsp. cinnamon

1 tsp. curry powder

¼ cup honey (or sugar.  You can add more to taste depending on how sweet you like things.)

¾ cup water

Add all ingredients to a pot, cover and bring to a boil.  Remove cover, turn heat down to simmer, and let everything simmer together, stirring occasionally, until all the cranberries are popped the figs are soft and the sauce has thickened, probably around 20-30 minutes.  Serve with pork, turkey, or chicken.  It’s also delicious with Brie or another creamy cheese on bread.  I would even try it as a topping for vanilla ice cream.

Cranberry Pear Sauce

2 cups fresh cranberries, washed (and get rid of any rotten ones)

4 pears, cored and cut into smallish chunks

1 Tbs. minced fresh ginger

¼ cup honey or sugar

¼ cup water

Put everything in a pot, cover, and bring to a boil.  Turn down to a simmer, leaving the lid on.  As they cook, the pears will add moisture to the sauce.  If it appears to be getting too dry, add little bits of water.  Stir occasionally.  Cook until all the fruit is soft and mushing together.  Cool and serve.  This will keep in tupper ware or jars in the fridge for a number of weeks.

{in my humble opinion}

It’s a mostly Dave Lieberman, and a lil bit the goodness I love from the chutney I always had growing up.  And a little bit what I feel like at the moment.  

yumyumyum.  I cannot eat cranberry in a can. Call me snobby, but after you have this chutney, you will be singing my tune.

Ingredients to Start with:

• 1 (10 to 16-ounce) bag fresh or frozen whole cranberries,
• 2 crisp red apples, peeled, cored and sliced 1-inch thick  (today I only used one)
• 2-inch piece ginger, peeled and finely grated  (I always double this number.  I love me some ginger!)
• 1/2 cup apple cider vinegar
• 1 cup granulated sugar
• 1 cup water
• (I also add the juice and zest of half a lemon.)

Directions

Combine ingredients in a large pot. Bring to a simmer and cook until softened, reduced and thickened, about 30 minutes. Cool fully before serving.

Ingredients to add at the end if you so choose after cooling:

• a handful of chopped walnuts
• a handful of raisins or currants

YUM

Almost as good as the taste is the smell of your house when you make this yummyness.

Also helpful for this recipe is learning how to peel ginger effectively.  It is another trick I learned from Dave Lieberman.  A peeler peels too deep for the root — which has very thin skin.  Instead use the edge of a spoon and just rub it against the skin of the ginger.  Works every time!

What are you doing for the holiday weekend?

Great with cheese and biscuits, a crusty roll or even on your morning bacon – new savoury healthy jam is available at The Cart now.

It comes in two flavours – Oriental (with pineapple and ginger) and Body Cleanser (with apple, carrot and ginger). Both are priced at a seasonally generous 40,000 VND.

We can easily add a jar to your lunchtime delivery if you request it.

If you’d like to take a few jars home for Christmas presents (it’ll go great with turkey leftovers) then let us know and we’ll parcel it up for you.

Things have been busy enough around here I feel like we haven’t been cooking that much. I did make some apple chutney with all of the apples we’re collecting from our farm share box. We cracked it a few nights ago to have with some chicken curry and it was absolutely wonderful. I have pics and will sit down and blog about that soon-ish.

Our Thanksgiving tradition is to cook something nice for ourselves. I hate traveling over the holiday and Steve doesn’t have the cultural background for Thanksgiving. So we hole up with each other and make ourselves a very nice dinner and spend some time together.

We’ve been poking at recipes today and I think we’ve decided on a menu. Most of the sides are based on the abundance of veggies we’ve had from the veggie box.

Starter of butternut squash soup.

Main course consisting of:

Roast pork loin stuffed with apples and cornbread. (From The Big Book o’ Pork).

Braised greens (we have broccoli rabe, baby collards and dinosaur kale)

Apple chutney (mmmm… apple chutney)

Roast sweet potatoes

Gravy

Dessert: apple crumble? pie? stilton and port?

So I’m going to start today or tomorrow with cooking. I need to make a brown pork stock (yum, stock), and some cornbread. The butternut squash needs to be roasted and dessert needs to be decided.

-

RELISHES, CHUTNEYS AND JAMS

1. Onion-Pumpkinseed Relish: Roast thick slices of red onion with olive oil until softened and nicely browned. Chop, then toss with minced chives, toasted pumpkinseeds and a little more olive oil.

2. Apricot-Tomato Chutney: Combine chunks of dried apricot and fresh tomato, a splash of apple cider, brown sugar, ginger, cloves and a touch of curry powder; bring to a boil, reduce the heat and cook for about 20 minutes.

3. Red Onion Jam with Red Wine and Rosemary: Thinly slice red onions and cook them in olive oil until very soft. Add chopped rosemary and red wine, and cook until the jam thickens.

4. Onion Jam with Bacon and Bourbon: Thinly slice red onions and cook in olive oil with chopped bacon until soft. Add a little bourbon and brown sugar to taste and cook until the jam thickens.

5. Apple Chutney: Cook big chunks of peeled, cored apple with a little apple cider, Dijon or whole-grain mustard and chopped sage until the chutney thickens. Don’t cook it until it becomes apple sauce unless you want to.

6. Cranberry-Corn Sauce: Cook a bag of fresh cranberries with about a cup of corn kernels, some chopped scallions, 1/4 cup brown sugar (or to taste) and a splash of water, just until thick.

7. Cranberry-Orange Sauce: Cook a bag of fresh cranberries with orange and lemon zest, cut up (peeled) orange segments, 1/4 cup sugar (or to taste) and a bit of minced jalapeño or chipotle.

8. Cranberry-Beet Sauce: Put equal amounts shredded beets and fresh cranberries in a saucepan with a small splash of orange juice, orange zest and honey or maple syrup to taste. Cook until thick.

9. Prune Relish: Put pitted prunes, fresh mango, a little cider vinegar and sugar to taste in a saucepan. Cook for 30 minutes, adding chopped fresh ginger to taste about halfway through.

10. Ginger-Apricot Chutney: Put dried apricots in a saucepan, cover with water and bring to a boil. Add lemon juice, minced fresh chili, grated ginger, a couple of cloves and a pinch of cayenne. Cook until thick.

11. Tomato-Corn Jam: In a saucepan, cook roughly chopped Roma or cherry tomatoes with fresh or frozen corn kernels, a minced chili and some sugar and lime juice to taste, until the jam thickens.

12. Garlic-Rosemary Figs: Soak dried figs, stems removed, in warm water until plump; drain and halve. Heat lightly smashed (and peeled) garlic with olive oil on medium-low heat, until softened. Add figs, along with some fresh orange juice. Cook until saucy.

Source: NY Times The Minimalist

Tomato chutney:  

Chutney is an Anglo-Indian loan word derived from caṭnī (Hindi: चटनी, Urdu: چٹنی), a term for a class of spicy preparations used as an accompaniment for a main dish. Chutneys usually contain idiosyncratic spice and vegetable mix that complement one another.Chutney is an Anglo-Indian loan word derived from caṭnī (Hindi: चटनी, Urdu: چٹنی), a term for a class of spicy preparations used as an accompaniment for a main dish. Chutneys usually contain idiosyncratic spice and vegetable mix that complement one another.Chutney is an Anglo-Indian loan word derived from caṭnī (Hindi: चटनी, Urdu: چٹنی), a term for a class of spicy preparations used as an accompaniment for a main dish. Chutneys usually contain idiosyncratic spice and vegetable mix that complement one another.  (source-wikipedia)

Ingredients:

Fresh tomatos(CHOPPED) 5 nos
Red chilli 1tbs
Mustard seeds 1/2tsps
Turmeric powder 1/2tsp
Carry leaves 4-5
Ginger garlic paste 1tsp
 Oil 1tbsp
Garam masal powder 1/2tsp
Coriander powder 1/2 tsp
Salt to taste.

Preparation:

1.Heat a oil in a pan,add choped tomatos,ginger garlic paste,garam masal powder,red chilli powder,corinder powder,salt cook fro few minutes,keep aside.
2.Grind the above cooked ingredients in a grinder(dont grind to fine paste).
3.Heat a oil in a pan, add mustard seeds carry leaves,cook for few minutes then pour the grinded materail.
4.Cook covered for 5 minutes
5.Serve hot garnished with corinder leaves.

what you need:
10 Tomatoes
1-2 tsp Red chilli powder
half tsp Methi seeds/Fenugreek seeds
3 tsp Groundnut/Vegetable/Sunflower oil
half tsp Mustard seeds
half tsp Hing/Asafoetida
few Curry leaves
salt to taste

how to do:
1) Grind all the tomatoes together to a fine paste.
2) keep the tomato puree on the stove to let all the water evaporate.
3) Meanwhile, add 1 tsp of chilli powder and 1 tsp of Salt and mix well. (after all the water evaporates, you can check the salt and chilli powder and adjust them)
here is what you should get:

4) Now, switch off the stove and keep the tomato aside.
5) In a small pan, take oil, put mustard seeds, methi, curry leaves and hing.
6) When the mustard starts to splutter, remove from heat and add it to the Tomato. Mix it once and immediately close the vessel for 5 minutes. Let the aroma of hing get absorbed by the gojju.
You can store it in a airtight container and preserve it for around 15 days. You can use this with Rice, Chapati, Idly, Dosa, akki rotti etc… Usually when I invite anyone for lunch, they ask me if I have this chutney to eat with anything and everything

Tomatoes

The Elizabethans grew tomatoes purely for decoration; they thought their red colour meant they were poisonous. Today however the average Brit eats over 7kg of tomatoes each year and we want them in the shops all year round. British tomato season runs from June to October but they are at their best right now.

Three quarters of the tomatoes we buy are imported and picked early so they last longer, which explains their lack of flavour and spongy texture. British tomatoes, however, have less distance to travel, so they stay on the vine longer and reach the shops when their flesh is sweet, ripe and delicious.

Packed with vitamins and antioxidants, tomatoes should be eaten both raw and cooked to get the maximum nutritional benefits. Add them to salads and sandwiches or cook with olive oil, garlic and fresh basil for a simple pasta sauce.

If you’re green fingered, Why not try growing your own? Sow your seeds in spring in grow-bags or simply in pots on your windowsill; water little and often and watch them grow. And if you end up with more green ones than red, this tasty chutney should last you well into winter.

Green tomato chutney
(Makes 4-8 jars)

Ingredients

2cm piece root ginger
4 red chillies, whole
500g green tomatoes, chopped
500g white onions, chopped
250g brown sugar
250g raisins, sultanas or other dried fruit
250g cooking apples, chopped
500ml malt vinegar
2 tbsp salt

Method

Peel the ginger and slice the chillies down one side. Bash them with a rolling pin to release the flavour and place in a sealed piece of muslin or metal tea cage. You can put them in the pan loose, but make sure you remove all the pieces at the end of cooking or the flavour will be too strong.

Place the remaining ingredients in a large, heavy bottomed pan, add the chillies and ginger and bring to the boil.
Turn down the heat and simmer gently for an hour or until the mixture is thick and pulpy.

Remove the chillies and ginger and spoon the chutney into warm sterilised jars, allow to cool and store for at least four weeks before serving.

Also in season this month: plums, raspberries, apricots, broad beans, cucumber and fennel.

Published in Bite Magazine August 2009

Ein leichtes Minus: 80,9kg heute.

Mittags Hähnchenbrustsalat mit Gurke, Abends Dönerfleisch mit Salat

Später bereite ich noch ein weihnachtliches Chutney zu. Davon mache ich immer etwas mehr, da es sich auch gut als Geschenk eignet.

Well, getting to school this morning sure turned into an adventure!

I started my morning off like any other Thursday morning, with a bowl of oatmeal.

• 1/2 cup oats, almond milk, water
• frozen blueberries
• 1 tbsp Ruth’s Chia Goodness
• splash of vanilla
• 1 tbsp flax seed
• Artisana Coconut Butter
• raw cacao nibs

Gratuitous coconut butter shot!

With a glass of Oasis Black Currant Elderberry juice.

I packed my lunch, got presentable, and hitched a ride to the train with my sister per usual. As I was going up the escalator, there was a transit person who was talking to someone on his radio, and I overheard something about a fire and buses being diverted, but wasn’t sure where it was, so I got on the train, and headed to the usual station to catch the bus out to UBC.

When I get to the station, the line ups waiting for the UBC bus are massive! We stand there for a good 10 min, and no buses come. The express bus to UBC comes at least every 5 min, if not more, during rush hour, so that was weird. I call home to see if mom has heard anything on the news, and apparently there is a huge fire on the street that the bus takes out to the school, the road is closed, power is out, yadda, yadda. Great. So I hop back on the train, head into downtown, and catch another bus out to the school. Amazingly, I made it to class on time!

A psychology lecture later, and I was on my break. Unfortunately, I had to spend the majority of it meeting up with my group to work on our third presentation for last week, so I had no time to post I did snag some food photos outside in the sunshine though before said meeting

I brought along some leftover mac & cheese, making sure to get plenty of the cheesy crust.

Some carrot and cucumber slices, plus a few medjool dates stuffed with peanut butter. I didn’t want to dirty another container, so I put them all together.

Too bad the peanut butter escaped from the medjools!

I also had a sub par gala apple that I saved for an afternoon snack. I think it was a bit old

Lunchity lunch.

I totally meant to bring some hummus with me for those veggies, but I forgot. Since all that pb escaped the medjools, I used that to dip some of my carrots in. Mmmm, I forgot how good carrot + pb tastes.

Our 4 hour afternoon class was shortened to 3 hours, since 80% of the class had a chem midterm right afterwards. Works for me, I get to go home early. Early enough that I was able to sit down and eat dinner with the family even.

Dinner featured a roasted pork tenderloin, with a little mango chutney for dipping.

Roasted acorn squash, with the standard squash topping in my family – cheddar cheese.

And a mish mash of steamed veggies. Mom was cleaning out all the little bits in the fridge, so there was broccoli, cauliflower, green beans, and mushrooms.

Such a nice dinner to come home to.

I had big plans to do some yoga this evening, but I was feeling too wiped out for some reason. So I just relaxed in front of the tv with Sienna. I also enjoyed a little snack.

Plain, non-fat yogurt, peanut butter, grape jelly, and Nature’s Path Pumpkin Flax granola. Hit the spot!

2 things on the exciting news front:

• I officially start volunteering at my local hospital on Monday in the Diabetes Clinic.
• I also got my schedule for my volunteer shifts at the Winter Olympics. I’m working at the hockey arena, and guess what? I’m on shift for the Men’s Gold Medal Hockey Game!! WOO! Here’s hoping I’ll be working somewhere where I’ll be able to see a bit. So exciting!

Time to hit the sack – one more day to get through this week. Night!

Ranjaka or Kemp chatni

What you’ll need –

A good handful of red chillies preferably Byadgi chillies

Garlic 5-6 cloves, can increase garlic cloves if you like it strong.

Salt to taste

Lemon juice to taste

A cup of hot water

Method –

Soak red chillies in hot water overnight. Or soak them for 4-5 hours at least.

Drain the water and blend it to a smooth paste along with the garlic and salt.

It is ideal to work with a mortar and pestle, a mixer grinder will work just fine, and the texture too will be fine!!!

It should be well ground but not to fine.

Mix in the lemon juice and stir well.

Store it in a porcelain bowl or glass bowl. Refrigerate this.

This has a shelf life of a couple of weeks, provided it is stored in dry and damp free conditions.

For variety and spice

Make seasoning – a vaggarne or tempering combining oil, mustard, jeera and if you like it really fiery add slit green chillies too.

Mix in coarsely chopped onion cucumber and tomato to make a salad by itself

Lemon can be replaced by tamarind, only see that the tamarind pulp is boiledand cooled before combining it in.

Add jaggery to taste to make this chutney a tangy accompaniment.

Ein leichtes Minus: 80,9kg heute.

Mittags Hähnchenbrustsalat mit Gurke, Abends Dönerfleisch mit Salat

Später bereite ich noch ein weihnachtliches Chutney zu. Davon mache ich immer etwas mehr, da es sich auch gut als Geschenk eignet.

Dieses Chutney passt gut zur Weihnachtszeit:

• 1kg Äpfel
• 1kg gemischtes Trockenobst (z.B Pflaumen, Birnen, Feigen, Aprikosen)
• 1 Orange
• Orangensaft
• 300ml Apfelessig
• Weißwein
• Tabasco
• 15g Lebkuchengewürz
• 500g brauner Zucker
• Zitronensaft

Bei den Zutakten können Sie natürlich variieren: so passt etwas Ingwer besonders gut hinein. Auch eine zerkleinerte Chilischote sorgt für interessante Geschmackserlebnisse. Oder noch Nelken und Sternanis sowie eine Zimtstange dazu.

Äpfel schälen, entkernen und ebenso wie das Trockenobst klein schneiden. In einen großen Topf geben, ein guter Schuss Weißwein dazu. Von der Orangenschale Zesten abziehen und zugeben, die Orange auspressen und den Saft zugeben, einige Spritzer Tabasco, Lebkuchengewürz einige Tropfen Zitronensaft, Apfelessig, den Zucker und ggf. weitere Zutaten dazugeben. Vorsichtig erwärmen, bis sich der Zucker aufgelöst hat, dann aufkochen und bei mittlerer Temperatur einköcheln lassen. Immer viel umrühren, damit nichts anbrennt! Notfalls noch Orangensaft und Weißwein zugießen.

Währenddessen den Backofen auf 220° vorheizen, auf die unterste Schiene ein Backblech o.ä. mit Wasser füllen, direkt darüber den Rost. Weckgläser auf den Rost stellen.

Wenn das Chutney eine dickflüssige Konsistenz hat (nach ca. 30 Minuten) in die Weckgläser geben und diese verschließen. Backofen auf 175° Grad herunterdrehen und die verschlossenen Weckgläser wieder auf den Rost stellen. Dran denken: im Blech muss immer Wasser sein!

Abwarten, bis in den Weckgläsern Bläschen aufsteigen, dann den Ofen ausmachen und das Chutney am besten über Nacht im Ofen auskühlen lassen.

Am besten schmeckt das Chutney, wenn es ca. vier Wochen durchgezogen ist. Es passt besonders gut zu Enten- oder Gänsebraten.

Mit einem schönen Etikett, einer Binde drumherum etc, sind die Gläser auch ein schönes Geschenk!

Wenn Sie keine Weckgläser haben, füllen Sie das Chutney einfach in alte ausgekochte Marmeladengläser – hier habe ich aber noch nicht ausprobiert, wie lange es sich dann hält. Vier Wochen (Kühlschrank?) sollten aber kein Problem sein.

As a junior in college and a new immigrant to this country, I was quick to adopt Thanksgiving as my favorite holiday.

We Americans may have inherited this ritual of giving thanks from the Pilgrims, but throughout history people of all nations have celebrated harvest time with a feast.

Now that’s where I get very excited about this special holiday. Cooking being my passion, having the chance to make a feast is something I anticipate with great joy each year.

When planning my own Thanksgiving menu, I follow the original spirit of this special holiday and let the abundance of the harvest itself guide me. Since I do most of my shopping at our local farmers’ markets from spring through fall, I’m familiar with the gorgeous produce they offer and the succession of crops.

Even at the end of November, there’s still a marvelous assortment of fresh veggies and fruits to choose from: Brussels sprouts, cauliflower, gorgeous red beets, leafy greens, pumpkins and winter squashes, apples and pears… the list goes on and on, and out of it my menu takes shape beautifully.

From the first bite of the spicy beet-green crostini and the first sip of the sumptuous pear Bellini to the last morsel of dessert, the mood for this feast is set. May it inspire you to create a Thanksgiving feast that is as delicious as it is joyful — in the true spirit of giving thanks!

Menu
Featuring wines from Bonny Doon Vineyard

Spicy beet-green crostini
Endive boats with fresh ricotta and roasted beets
Marinated olives with fennel
Roasted cashews with curry spices (from Tierra Farm — shown with the Bellini)
Pear Bellini

Pumpkin soup with citrus-mint pesto
Baby spinach salad with dried cranberries, feta and maple-glazed pecans
Pan-roasted shallot vinaigrette
Bonny Doon, Le Cigare Blanc 2007

Individual gratins with shiitake mushrooms and Yukon gold potatoes
Roasted butternut squash with garlic and sage Maple-glazed
Brussels sprouts with chestnuts
Cauliflower purée
Cranberry chutney with figs
Bonny Doon, Syrah “Le Pousseur” 2005

Apple-pear crisps with macadamia crumb
Calvados Chantilly
Bonny Doon, Le Vol des Anges 2007

Game Plan
1 WEEK AHEAD
Buy wines

3 to 4 DAYS AHEAD
Buy vegetables and groceries (I like to buy the veggies as close to the time I need them as possible. The longer they sit in the refrigerator, the more they lose both nutrition and flavor!)
Wash beet greens, spin dry, place in large Ziplock bag — refrigerate
Wash spinach, spin dry, place in large Ziplock bag — refrigerate
Cut baguette in slices for the crostini — freeze

2 DAYS AHEAD
Roast the beets — refrigerate
Make soup and pesto — refrigerate
Make the marinated olives — refrigerate

1 DAY AHEAD
Set table and prep house
Make maple-glazed pecans — place in Tupperware and store at room temperature
Blanch Brussels sprouts — refrigerate
Make cranberry chutney — refrigerate
Make Calvados chantilly — refrigerate
Cut butternut squash, place in large Ziplock bag — refrigerate

THANKSGIVING MORNING
Make apple-pear crisp
Make gratins
Roast Butternut squash
Make cauliflower purée
Prep the beets for the endive boats
Slice the beet greens and garlic for the crostini
Slice the shallots for the spinach salad
Prep the ingredients for the Brussels sprouts

30 MINUTES BEFORE GUESTS ARRIVE
Take out the olives, soup and chutney from the refrigerator
Assemble the endive boats

WHEN GUESTS ARRIVE
Serve Bellini, olives, curried cashews and endive boats
Toast the baguette slices, sauté the beet greens and assemble crostini — serve warm

WHEN READY TO SERVE DINNER
Re-heat soup and serve

Make pan-roasted shallot vinaigrette
Assemble salad and serve

Re-heat gratins and butternut squash at 375ºF for 6 to 8 minutes
Re-heat cauliflower purée
Sauté Brussels sprouts
Plate main course and serve

Re-heat dessert and serve

Spicy Beet–Green Crostini

makes 16 crostini

3 tablespoons extra virgin olive oil
1/4 to 1/2 teaspoon red, chili pepper flakes to taste
2 large garlic cloves – skinned and finely chopped
1 lb beet greens (or Swiss chard) – trimmed, thoroughly rinsed, spun dry and cut in 1/4” strips
1/2 teaspoon sea salt to taste
freshly ground black pepper to taste
16 baguettes slices – cut on the diagonal in 1/4″ thick slices
extra virgin olive oil for drizzling

Step 1: Heat a large heavy-bottomed skillet over high heat. Add the oil, red pepper flakes and garlic. Sauté for 1 minute only. Add the beet greens and sauté for 4 to 5 minutes until all the juices have evaporated and greens turn dark green, tossing from time to time. Add the salt and freshly ground pepper to taste. Toss well and remove from heat.
Step 2: Preheat the broiler. Toast the bread under the broiler on each side until golden and crispy. Top each bread slice with a small mound of beet greens and drizzle with a little olive oil. Set on a platter and serve warm.

Endive Boats with Fresh Ricotta and Roasted Beets

makes 24 boats

For the beets
4 medium red beetroots (about 1 bunch) – washed, ends trimmed and unpeeled
1 tablespoon aged balsamic vinegar
3 tablespoons extra virgin olive oil
1/4 cup finely chopped fresh chives
1/4 teaspoon sea salt or to taste
freshly ground black pepper to taste

For the endive boats
3 large Belgian endives – trimmed and leaves pulled from core (about 24 large leaves)
12 oz fresh handmade ricotta
sea salt or to taste
freshly ground black pepper to taste
chive tips as garnish

Step 1: Preheat oven to 450°F. Place the beets in a small roasting pan. Fill pan with 1/2″ of spring water. Cover tightly with foil and bake for 60 to 70 minutes until beets are tender. Transfer to a bowl and set aside to cool to room temperature.
Cook’s note: The beets can be prepared up to 3 days ahead. Place in a Tupperware and refrigerate until ready to use.
Step 2: In a small bowl, whisk together the vinegar, olive oil, chives, salt and pepper until well blended. Set aside.
Step 3: Peel the beets by slipping the skins off with the back of a knife. Cut the beets in 1/8” cubes. Add the dressing, toss well and let stand at room temperature for 15 to 30 minutes.
Step 4: Just before serving, place a spoonful of the ricotta in the bottom half of each endive leaf. Top with the beet cubes. Garnish with a chive tip and serve.
Cook’s note: The boats can be assembled up to 30 minutes ahead and kept at room temperature. Do not prepare too far ahead of time as the endives will wilt.

Marinated Olives with Fennel

makes 2 cups

1/2 small fennel bulb
1 tablespoon coarsely chopped fennel greens
1/4 teaspoon red pepper flakes
1/4 teaspoon fennel seeds
2 strips lemon zest – (use vegetable hand-peeler) and cut in 1/16” julienne strips
1/2 cup extra virgin olive oil
1 1/4 lb mixed olives

Step 1: Trim and cut fennel bulb in half. Using a vegetable hand-peeler, shave 12 strips from the bulb and put in a large bowl. Place the balance of ingredients in the same bowl. Mix well and transfer to a Tupperware.
Step 2: Let marinate at room temperature for 1 hour before serving.
Cook’s note: Refrigerate up to 1 month. Bring to room temperature before serving.

Pear Bellini

serves 8

1 ripe red pear – cut in 1/4” slices as garnish
6 oz unsweetened pure pear juice
1 1/2 oz Grappa or Poire William
1 bottle Champagne or sparkling wine

Place one pear slice in each chilled Champagne flutes. Shake pear juice and Grappa with large ice cubes. Divide into the eight champagne flutes. Top with Champagne and serve immediately.

Pumpkin Soup with Citrus-Mint Pesto

serves 8

For the soup
3 tablespoons extra virgin olive oil
1 medium Vidalia or Spanish onion – peeled, quartered and cut crosswise in 1/8” slices
1 cup dry white wine
2 garlic cloves – skinned and finely chopped
1 1/4 teaspoons sea salt or to taste
freshly ground black pepper to taste
1 medium pumpkin (about 3 lbs) – peeled (use vegetable hand-peeler), seeded and cut in 1″ chunks
2 1/2 cups vegetable broth in cartons
2 1/2 to 3 cups spring water
2 tablespoons fresh orange juice

For the citrus-mint pesto
1 small bunch Italian parsley (about 1 1/2 oz) – tough stems removed
8 sprigs fresh mint – leaves removed from stems
1/4 teaspoon fennel seeds – coarsely ground with mortar and pestle
1/4 teaspoon orange zest (use microplane grater)
2 tablespoons pine nuts
1/4 teaspoon sea salt
freshly ground black pepper to taste
1/2 cup extra virgin olive oil

Step 1: Heat a large heavy-bottomed soup pot at medium-high heat. Add the olive oil and onions and sauté for 5 to 6 minutes until golden, stirring from time to time. Add the garlic and wine. Stir well and continue to sauté for 3 to 4 minutes, until the wine has evaporated and glazed the onions. Add the pumpkin chunks, the vegetable broth, 2 1/2 cups of water, salt and pepper to taste. Bring the soup to a boil and then simmer covered for 30 to 35 minutes, until the pumpkin pieces are very tender.
Step 2: Add the orange juice and purée the soup with a stick blender or food processor, until smooth. Thin the soup with water to the desired consistency. Adjust the seasoning if needed. Remove from heat and set aside.
Step 3: While the soup is simmering, make the pesto. Place all the ingredients in the bowl of a food processor and process until very smooth, for 1 to 2 minutes, scraping the sides of the bowl once or twice. Transfer to a small bowl and set aside.
Step 4: Ladle the soup into soup bowls. Place a spoonful of the pesto in the center of each bowl and serve immediately.
Cook’s note: The soup can be made up to 3 days ahead and re-heated just before serving. It may need to be thinned with additional spring water, as the pumpkin will absorb the liquids as it stands. Freezes well up to 1 month.

Baby Spinach Salad with Dried Cranberries, Feta and Maple-Glazed Pecans

serves 8

For the maple-glazed pecans
1 tablespoon extra virgin olive oil
1 tablespoon maple syrup
2/3 cups pecan halves
sea salt to taste

For the vinaigrette
6 tablespoons extra virgin olive oil
3 large shallots – skinned, quartered and finely sliced
2 1/2 tablespoons aged balsamic vinegar
1/4 teaspoon sea salt
freshly ground pepper to taste

For the salad
8 oz baby spinach – rinsed and spun dry
1/2 cup dried cranberries
4 oz French feta or sheep’s milk feta – crumbled

freshly ground pepper to taste

Step 1: For the maple-glazed pecans, heat a small frying pan over medium-high heat. Add the olive oil, maple syrup and pecans. Sauté for 3 to 4 minutes, stirring frequently until the pecans are golden and the maple syrup has darkened. Spread the pecans on a cooling rack so the pan juices can drip down and sprinkle with salt. Once cooled place in a Tupperware until ready to use.
Cook’s note: The pecans can be made up to 3 days ahead and stored room temperature.
Step 2: Place the spinach in a large bowl and set aside.
Step 3: To make the vinaigrette, heat a small frying pan over medium-high heat. Add 2 tablespoons of the olive oil and the shallots. Sauté for 2 to 3 minutes until the shallots are light golden. Quickly add the balsamic, balance of the olive oil, salt and pepper. Stir well and remove from heat.
Step 4: Pour the warm vinaigrette over the baby spinach. Toss well and divide equally in the center of eight salad bowls or plates (alternatively place in a large serving platter). Top with a few cranberries and a little crumbled feta. Garnish with the pecans. Finish with freshly ground black pepper and serve immediately.

Individual Gratins with Shiitake Mushrooms and Yukon Gold Potatoes

serves 8

For the mushrooms
12 sprigs fresh Italian parsley – stems removed
8 thyme sprigs – leaves removes from stems
2 sprigs winter savory or rosemary – leaves removes from stems
4 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1 1/2 lbs fresh shiitake mushrooms – stems trimmed and cut in 1/8” slices
2 large shallots – skinned, quartered and finely sliced
2 large garlic cloves – skinned and finely chopped
1/2 teaspoon sea salt
fresh ground pepper to taste

For the gratins
1 1/2 cups milk
1/2 cup heavy cream
1/4 teaspoon sea salt to taste
fresh ground pepper to taste
1 lb medium Yukon gold potatoes – cut in 1/16” slices (use mandoline or blade attachment of food processor)
4 oz coarsely grated cave–aged gruyere (about 1 cup)

8–1/2 cup capacity ramequins – lightly buttered

Step 1: Place the herbs on a cutting board and finely chop. Set aside.
Step 2: Heat a large non-stick skillet to high heat. Add the butter and oil. As soon as the butter is melted, add the mushrooms. Toss well and sauté for 4 to 6 minutes until golden, stirring only occasionally. Add the shallots and continue to sauté for 1 to 2 minutes until shallots have softened. Add garlic, herbs, salt and pepper and continue to sauté for 30 seconds. Remove from heat and transfer to a bowl to cool slightly.
Step 3: Pre-heat oven to 375°F. Whisk the cream, milk, salt and pepper in a small bowl and set aside. Place a third of the potato slices at the bottom of each ramequins, just to cover the surface. Top with half the mushrooms. Then top with a third of the potato slices. Top again with half the mushrooms and finish with the balance of the potato slices. Drizzle with the milk mixture. Sprinkle with the grated cheese. Bake for 45 to 50 minutes until golden and bubbly. Remove from oven and let cool for 5 minutes before serving. Serve the gratins in their molds.
Cook’s note: The gratins can be baked, cooled and refrigerated up to 1 day, although they are best eaten the day they are made. To serve, bring to room temperature and bake at 375°F for 6 to 8 minutes until hot.

Roasted Butternut Squash with Garlic and Sage

serves 8

2 medium butternut squash (about 4 lbs) – peeled (use vegetable hand peeler), seeded scooped out and cut in 1/2” x 3” slices
2 small bunches fresh sage – leaves removed from stems
16 large garlic cloves – unpeeled and left whole
1 teaspoon sea salt or to taste
freshly ground black pepper to taste
6 tablespoons extra virgin olive oil

Preheat oven to 475ºF.
Step 1: Place the butternut squash slices in a non-stick jellyroll pan large enough to hold the ingredients in a single layer (alternatively use 2 pans). Add the sage, garlic, salt and pepper to taste. Drizzle with the olive oil and toss well. Arrange slices in a singe layer and bake for 20 minutes.
Step 2: Remove from oven, carefully flip each slice so as not to break them. Return to oven and bake for 10 to 15 minutes, until golden-brown. Remove garlic cloves and save for another use. Serve the roasted squash with the sage leaves.
Cook’s note: The squash can be sliced up to 24 hours ahead and refrigerated in Ziplock bags. Bake up to 6 hours ahead and re-heat at 475ºF for 5 to 6 minutes until hot.

Maple–Glazed Brussels Sprouts with Chestnuts

serves 8

1 tablespoon sea salt for the blanching water
2 lbs Brussels Sprouts – ends trimmed and cut in half
2 tablespoons unsalted butter
4 tablespoons extra virgin olive oil
2 tablespoons maple syrup
6 oz roasted chestnuts in jars – broken in 1/2” pieces (use your fingers)
3 large shallots – skinned, quartered and finely sliced
3/4 to 1 teaspoon sea salt to taste
freshly ground pepper to taste

Step 1: Fill a large bowl with cold water and several ice cubes.
Step 2: Fill a medium pot with water and bring to a boil. Add the salt and blanch the Brussels sprouts for 4 minutes until tender. Scoop them out with a slotted spoon and transfer to the ice water bath until cool. Drain on paper towels. Once dry, transfer to a bowl and set aside.
Cook’s note: The Brussels sprouts can be blanched up to 1 day ahead. Place in a Tupperware and refrigerate until ready to use.
Step 3: Heat a large heavy-bottom skillet over high heat. Add the butter, olive oil and maple syrup. As soon as the butter is melted, add the Brussels sprouts and chestnuts and toss. Sauté for 4 to 5 minutes until golden-brown, tossing only occasionally. Add the shallots, toss again and sauté for 1 to 2 minutes until shallots have softened. Sprinkle with salt and pepper, remove from heat and serve immediately.

Cauliflower Purée

serves 8

4 cups milk
1 1/2 teaspoon sea salt or to taste
1 large bunch fresh thyme – tied in a bundle with kitchen string
2 medium cauliflower (about 4 lbs) – florets torn in 2” pieces
freshly ground pepper to taste
1/2 cup freshly grated Reggiano or Grana Padano parmesan

Step 1: Bring milk to a boil in a large soup pot. Add half the salt, herb bundle and cauliflower and boil partially covered (or the milk will foam-up) for 12 to 15 minutes until cauliflower is very tender. Strain in a colander, reserve the milk and let stand for 5 minutes until well drained. Discard herb bundle.
Step 2: Place the cauliflower florets in the bowl of a food processor and process with a steel blade until coarsely chopped. Add the balance of the salt, black pepper, parmesan and 1/4 cup of the reserve milk (or a little more) to the desired consistency. Process for another 30 seconds until very smooth. Transfer to a bowl and keep at room temperature until ready to use.
Cook’s note: The purée can be prepared up to 4 hours ahead. Once cooled, cover and keep at room temperature.
Step 3: When ready to serve, heat the purée in a saucepan over medium heat until very warm, stirring frequently and adding a bit of the reserved milk if needed. Serve immediately.

Cranberry Chutney with Figs

makes 2 cups

For the figs
4 oz dried California or Turkish figs (about 1/2 cup) – cut in 1/4” pieces
2 tablespoons Cointreau
2 tablespoons orange juice

For the chutney
1 1/4 cup apple or grape juice
1 tablespoon lemon juice
1/2 cup organic sugar
2 cinnamon sticks
1 teaspoon freshly grated ginger (use microplane grater)
1/2 teaspoon orange zest (use microplane grater)
1/8 teaspoon ground cardamom
1/8 teaspoon red, chili pepper flakes
pinch sea salt
12 oz fresh cranberries

Step 1: Place the figs, Cointreau and orange juice in a small bowl. Mix well and let stand at room temperature for 15 minutes.
Step 2: Meanwhile, heat a large, heavy-bottomed saucepan over high heat. Add the apple juice, lemon juice, sugar, cinnamon sticks, ginger, orange zest, cardamom, red pepper flakes, and salt. Bring to a boil. Once boiling, reduce heat to medium-high and add the cranberries. Stir well and fast simmer for 6 to 7 minutes until the cranberries start to pop. With a wooden spoon, crush the cranberries on the side of the pot until mixture is chunky. Turn off the heat, add the fig mixture and stir. Cover and let stand for 15 minutes. Transfer to a bowl to cool to room temperature and serve.
Cook’s note: Refrigerate up to 3 days. Bring to room temperature before serving.

Apple-Pear Crisp with Macadamia Crumb – Calvados Chantilly

serves 8

For the crumb topping
1 cup unbleached white flour
1/3 cup turbinado sugar
1/4 teaspoon sea salt
8 tablespoons unsalted butter (1 stick) – cold
2/3 cup roasted, unsalted macadamia nuts

For the fruits
6 medium Braeburn or Gala apples – peeled, cored and cut in 1/4” slices
4 ripe bartlet pears – peeled, cored and cut in 1/2” pieces
1 teaspoon finely grated lemon zest (use microplane grater)
2 tablespoons lemon juice
1 tablespoon Calvados or apple brandy
1/3 cup organic sugar

For the Calvados Chantilly
1 cup heavy cream – well chilled
2 tablespoons Calvados
2 tablespoons organic sugar

1 – 13×10x3” ceramic baking dish – lightly butteredPreheat the oven to 375°F.

Preheat the oven to 375°F.
Step 1: In the bowl of a food processor, combine the flour, sugar and salt. Process at high speed for 15 seconds until well blended. Add the chunks of butter and macadamia and process until coarse crumbs form. Do not over-process or the crumbs will come together and form a dough. Let stand until ready to use.
Step 2: Place the apple and pear slices in a large bowl and sprinkle with the lemon zest, lemon juice, calvados and sugar. Toss well.
Step 3: Place the apple-pear mixture into the prepared mold. Sprinkle with the crisp topping. Bake for 50 to 55 minute, until topping is golden brown and the fruits are bubbly. Remove from the oven and let cool until warm.
Step 4: In the bowl of an electric mixer, whip the heavy cream, Calvados and sugar and medium speed until the cream begins to thicken. Do not overbeat or the cream may turn to butter. Transfer to a Tupperware and refrigerate until ready to use.
Cook’s note: Refrigerate the Chantilly up to 1 day.
Step 5: To serve, spoon into desert bowl. Top with a dollop of the Calvados Chantilly and serve immediately.
Cook’s note: The crisp can be made up to 6 hours ahead and kept at room temperature. Re-heat at 375°F for 5 to 7 minutes until just warm and serve as above. The crisp is best consumed the day it is made.

© 2009 viviane bauquet farre – food & style NY LLC

Daal

One large onion, chopped roughly
4 cloves of garlic (or more) ditto
dried beans:  lentils/red/white/ what ever you have…
about 1 1/2 cups of dried beans

Spices:  1 teaspoon each of turmeric/curry/cumin/cinnamon…

and 1/2 teaspoon of cardamon.

These spices are good to keep for a lot of reasons…they will change the
usual fare of meat…chicken if used…and they are aromatic…the house
will fill with a lovely smell.

at least 4 or more cups of water or broth.  Let cook for hours in a crockpot
until the beans are soft, tender.

Serve with rice….I put chutney (homemade…easy) over the whole individual
serving….and serve with pita bread.

My boys love this meal…I was surprised…and the combination of spicy and
sweet (from the chutney) is wonderful

Lady Nyo

Yesterday I picked all the tomatoes that were still on my dying tomato plants. I had 5lb of tomatoes – and the vast majority of those were green. I’ve had very few ripe tomatoes this year, considering that I grew twenty plants – there just hasn’t been enough sun.

So I took the 4 1/2 lb of green tomatoes and made green tomato chutney. It’s one of my favourites – great with cheese (specifically under the cheese in cheese on toast) and cooked meat and all the usual things that chutney is good with. I also like it with lentil dhal and rice.

Here’s the recipe – because I had more tomatoes I made half as much again – this makes about 3lb.

1lb cooking apples
2 onions, peeled and grated
3lb green tomatoes, thinly sliced
8 oz sultanas
8 oz demerara sugar
2 tsps salt
3/4 pint malt vinegar
4 small pieces dried root ginger
1/2 tsp cayenne pepper (or a fresh chilli, deseeded and finely chopped, if you like it spicy)
1tsp mustard powder

Peel, quarter and core apples and grate finely.
Put into large pan with all ingredients.
Bring slowly to boil stirring occasionally to make sure sugar dissolves.
Simmer for about 2 hours until reduced and no excess liquid remains
Discard ginger
Spoon into warmed sterilised jars. Once cooled, cover, with vinegar proof tops.

Because I had cherry tomatoes, I left some of the smaller ones whole – this gives a lovely texture to the chutney. I also didn’t realise that I had almost run out of sultanas, so I had to use mixed dried fruit that I’d bought for my Christmas cake. I picked out the cherries and dried pineapple, and it seems to be OK. I was worried about the peel, but it’s not detectable.

So, from lack of sunshine I get lots of lovely chutney. Truly a silver lining to the many clouds we’ve had this year.

Ingredients:
Bottlegourd – 1 (about 6-8″ in length)
Tomato – 1
Coriander – 2 sprigs
Curry leaves – 1 sprig
Garlic – 3
Green chillies – 3-4
Salt to taste
Asafoetida – 1 pinch
Oil – 1 tbsp
Mustard seeds – 1 tsp
Urad dal – 1 tsp

Method:
Chop bottlegourd and tomato. Peel garlic and crush it.
Heat oil in a pan and add asafoetida. Add the crushed garlic and once this turns brown, add slit green chillies,chopped bottlegourd,half the curry leaves, coriander and fry them. Once the bottlegourd turns light brown in color add the chopped tomatoes and fry the mixture till the tomatoes cooked.This will take about 4 mins. Add salt to taste. Cool it and grind the fried vegetables into a paste.

For tempering: Heat a teaspoon of oil in a pan. Add Mustard seeds and Urad dal. Once it splutters, add the remaining  curry leaves and fry for 30 seconds.

Add the tempering to the ground paste. Bottlegourd chutney is ready. Garnish it with finely chopped coriander leaves

November 2009 Exercise – Bradley Labarre CEC, Executive Chef, Cabarrus Country Club, Concord, NC

Mini egg-rolls filled with duck confit, dried cranberries, currants and pistachios seasoned with siracha, mirin and ponzu; served with a spicy fresh kimchi and crispy wonton strips for texture contrast; the plate is garnished with siracha and ponzu

Local venison three ways: Venison chop with peach apple chutney, venison roast with red onion jam and venison sausage with venison brown sauce

To participate in the next exercise, please send an e mail to: jeffrey@bauscherinc.com

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Chriss Perry – Sorgar Rajeanti
Los Pikadientes De Caborca – Cumbia del Rio
Ska Cubano – cumbia en do menor
Sundar Popo – Suraji My Darling
Sundar Popo – Fall in Love
Gonzalo Martinez – La Cumbia Triste
Poncho Kings – Space Cumbia
Karma – Chutney Ganja
Bunji Garlin & Shami – Soca Bhangra
?? – Ratpoison
JMC Trivni – Girls wanna drink rum
Drupatee Ramgoonai – Roll up di Tasla
Andy Singh – Girl from India

Chutney CumBia