The Last Minute Pressure Cooker Rice Kheer !

It is literally raining mithai everywhere, more specifically on Facebook! Nothing less than a million ideas there, no exaggeration.  And I swear, I have put on (more) weight just by looking at them! Like they say, technology isn't really good enough until you can download food! But till that day arrives, we will have to reach out for the real stuff, churn out deliciousness in our own kitchens. Thanks to my super-talented fellow bloggers and foodie friends who never fail to inspire!

Made some Chocolate Fudge yesterday as the teenage son wanted to make something to take to school today. He wanted to make it himself as he is all of 13 now! But of course the enthusiasm was limited to chopping the toasted nuts, munching on them and eating pieces of the weighed out chocolate when I wasn't looking. Oh yes, he also stirred the fudge and later helped wrap them in cling-film.  So much for 'making it'! My 8 year old daughter was content with taking some chips and noodles as instructed by her teacher(bless her) . But of course there had to be endless arguments for the fudge - and boy, can they do a good job of it!  Just as well, Children's Day and class parties don't happen every day!

And then I had just enough time and energy to make some quick and easy, creamy rice kheer in a pressure cooker. With minimal effort & active time you could make this pudding using pantry staples. No slaving over the stove or stirring for hours! Just the kind of traditional dessert you would want to make at the last minute for a festival or for unexpected guests.  

How much ever you may believe in the slow-cooked version, trust me, you want this recipe in your repertoire!

Recipe from here, thank you for the lovely recipe Swapna! 

Rice Kheer in a pressure cooker

(serves 10-12)

Ingredients : 

Basmati  or Sona Masuri Rice  - 3/4 cup (read note)

Sugar - 1.5 - 1.75 cups (read note)

Milk - 1.5 liters / 7.5 cups (3.5% fat) (plus a cup or two extra to adjust consistency if needed)

Cashewnuts - 100 grams

Ghee - 1 teaspoon

Saffron - a very generous pinch

Cardamom powder - 1 teaspoon

Method : 

1. Wash the rice and drain well. Fry the cashew nuts in ghee until light golden. Break them into pieces. Set aside. 

2. Boil the milk in a 5 liter pressure cooker. Soak the saffron in about 2 tablespoons of this milk to use later. Cool the milk completely before proceeding with the rest of the recipe. This is important. If the milk is very hot, the cooker will release pressure very quickly and the rice may remain uncooked.

3. Add the washed rice and the sugar to the milk. Stir to dissolve the sugar. 

4. Close the lid, once steam starts appearing, put the weight on. Reduce the heat to the lowest. 

5 . Cook for 1/2 hour. Turn off the heat. Let the pressure drop fully before opening the lid.

6.  The rice would have been cooked and the milk will be very creamy. Add the saffron and stir. Taste and add sugar if needed. Cook on low heat for 5 - 10 minutes more. 

7.  Cool to room temperature, add the cardamom powder and the cashewnuts. The kheer will turn thicker as it cools, add the reserved milk as needed to adjust the consistency. 

Serve at room temperature or chilled. 

Please note : 

1.  Milk :Use full cream milk for best results. Make sure you have some extra full cream milk to adjust the consistency. 

2.  Sugar : Start with 1.5 cups. Increasing the sweetness is easier than pouring in more milk to reduce it. You may end up with a less creamy kheer if you add a lot of milk later. 

3. Rice - I love using Basmati as is very aromatic, also cooks faster. Sona Masuri will take a little longer to cook. Use just one variety, do not mix. 

3.  The cooking time may vary slightly depending on your pressure cooker. 


4. After the pressure drops, if you find that the rice is slightly under cooked, simply put on low heat and cook for a few more minutes. Especially with  Basmati rice, pressure cooking again will make the rice turn mushy and the kheer will not have the same consistency.

5.  You could add the nuts along with the milk and rice, but I like the crunch it gives, so I add it later.

6. I made this kheer in a 10 liter pressure cooker for double the above quantity at my parent's place. The cooker chose to whistle and alarm me, cooking the kheer faster. It turned out just fine. 

7. All ingredients measured using standard measuring cups and spoons. 

Happy Diwali, stay safe! 

Crisp Apple Crumble - Tailor Made For Everyone!

Look at me, am excited about a crumble! I hope you don't remember exactly how many times I have declared that you may never see a crumble or crisp here. What's not to like in these desserts you may wonder. For one, I don't quite like the texture or sweet-sour taste of overcooked fruit. And then the crumble bit. Is it as crisp as it is meant to be? Crumble veterans will want to throttle me for over-dramatizing, I just may just not have got it right so far. Hope you will still humor me?

If a crumble is new to you, its typically fresh fruit like apples, pears, berries and the kind tossed in sugar, butter, vanilla etc, piled into a baking dish. On top of this filling goes the crumble topping - mostly flour, chilled or melted butter and sugar made along the lines of a pie crust. The crumble is then baked till the fruit is all bubbly and the top is golden and crisp. Apparently works great for many, but then you know there are folks like me as well!

Tempted by pumpkins, apples and warm spices, contemplating another go at a crumble, I came across this recipe. The fruit and the topping are cooked separately, then put together later. The answer sometimes is very obvious, but it takes a Raymond Blanc to hold it to your face. Am so glad!

While this may not be the conventional way of making a crumble, you will find it perfect to make for people with varied tastes. Just the right amount of fruit you want, cooked just right. The topping baked until nice and crisp, just the right amount of it sitting on the warm fruit. Top it with ice cream or whipped cream and you have your crumble, just the way you want it. And your spouse, kids, neighbors and guests can have it just the way, they want it! 

Apple Walnut Crumble - Based on this recipe from BBC Good Food - Serves 6

Ingredients: 

For the crumble topping 

Flour - 120 grams 

Vanilla sugar - 60 grams ( I process the sugar)

Unsalted butter, cubed and then chilled - 60 grams

Vanilla bean - 1 

Cinnamon - 1/2 teaspoon (optional)

Walnuts, toasted and chopped coarsely - 2-3 tablespoons

For the apple filling. This is just a rough guide, please go by your taste and preference. 

400 grams peeled and cored apples ( I used Red Delicious)

Brown sugar - 3 tablespoons

Unsalted butter - 2 tablespoons

Cinnamon - 1/2 teaspoon

Water - 2-3 tablespoons (or water plus rum or orange juice) 

Vanilla - 1/2 bean scraped

1/2 teaspoon cornflour

Vanilla ice cream or softly whipped cinnamon cream to serve

• To make the topping : Sift the flour and sugar. Rub the vanilla caviar into this. Cut the chilled butter into the flour mixture till it resembles bread crumbs. It will seem dryish, but do not add any liquid. 
• Be sure you cut in the butter well enough so that there isn't any dry flour visible in the mixture.  I like doing this on my kitchen counter, using my metal dough scraper. You may find a food processor handy here. 
• Do not over work the dough or the topping will be heavy. Refrigerate it covered for an hour or more.
• Pre-heat oven to 190 C / 375 F. Line a 9'' square or bigger tray with parchment. Transfer half the chilled mixture to the tray. Press it down very gently, spreading it in an even layer. 
• Bake for 10-15 minutes, making sure you flip the mixture once after 8-10 minutes. The baking time will depend on the thickness of the layer, be careful not to burn. The top may look light in color, but the bottom layer would be almost baked. You want this to be crisp and golden when done. Once cool, the topping will crisp up.
• The mixture will break when you flip, that's fine. Carefully bake a minute or two more if needed. Cool, break up the topping as you like it, I like largish bits. Stir in the walnuts, store airtight till needed. 

For the filling : If baking this for the first time, you may want to cook a tiny portion of the apples first to test what you like best. 

Take all the ingredients in a heavy bottomed saucepan. Over low heat, cook covered for 2-3 minutes or till the apples are soft but not mushy. Remember, it will cook some more even off the heat. And then that will be the texture you will have in your dessert (unless you plan to bake it again with the topping) 

Assemble: Spoon some warm apple filling (with the juices) into ramekins. Top with as much crumble as you like ( I like lots, like half and half!), scoop some ice cream over it. Serve immediately. 

Please note : If you add berries like in the original recipe, you may not want to add more liquid like water or juice as there would be enough released from the fruit. The cornflour is to thicken the juices slightly. 

The recipe directs to bake the assembled crumble again to re-warm the dessert, but I found that unnecessary. If you will be baking the assembled crumble gain, the fruit will cook further. You can see me warning you not to do it 

If you have baked the crumble topping much ahead, check once before serving. You may need to bake again briefly if the crunch is lost. Blamed on frequent tasting and letting in some winter air into the container. 

Think wicked ahead. It may not be a bad idea to bake the topping and stash it in the freezer for dessert emergencies. Briefly bake to restore crunch if needed. We have a long winter ahead, just being prepared.

So, the way I made it sacrifices the visual appeal and charm of the fruit juices spilling over the sides. But I think I will live with it. This, for now at least, will be the only way a crumble will be made in my kitchen. You could try this with your favorite topping recipe, but do share it with me!

Syrupy warm fruit with texture, lots of light crisp topping, vanilla ice cream melting over it. Think I like it!

Kiwi, Lime Syrup Sponge And Cream Trifle

Talk about saving things for a rainy day! I like having things in the freezer for really lazy days or days when I want to rustle up food with little or no effort or effort spread over.  Cookie dough, sponge cake, muffins, crepes, puff pastry, ladyfingers, custard sauce, ganache and the kind.  Fresh warm cookies in a flash,  muffins to throw in the kids’ snack box on that mad morning or just that little bit of custard sauce for that dessert as a finishing touch.  Or some sponge cake to make a no effort trifle when you need dessert but all the work you want to do is whip some cream.

You would probably imagine I have a huge freezer stacked with labeled boxes.  Yes! It’s just that way – featuring prominently in my culinary fantasies! ( Hubby has no doubts whatsoever that I will feed the family solely out of the freezer if I had one big enough) But wait, I make an effort and space in my smallish freezer so that I have at least one or two of these.  The poor things need to jostle for space amongst the ice trays, packets of yeast, boxes of whipping cream, mint chutney, pizza sauce, nuts, cardamom and precious almond meal you see. The sponge barely in one piece struggling to get out of the freezer is perfect for a trifle. Put together with whatever else is available.

Kiwi and fresh cream, with bits of a broken sponge came in handy on this rainy…oops sunny day!

Kiwi & Cream Lime Syrup Sponge Trifle

The sponge of course was a plain fatless vanilla sponge again (please don’t roll your eyes, you will break my heart). Since I wanted it lemony, I have soaked it in a mildly tangy syrup. You can make the sponge with lime zest of course. The cream could be simple vanilla whipped cream or one with lime zest, or cream and mascarpone. Why just kiwi, make it macerated strawberries or fresh mango. 

You can make about 6-10 servings depending on how much cake you like in the trifle.  As you can see there is more cream here but I added cake again later as more of cake and less of cream tastes way better. You are better off having a little extra syrup or cream on hand  rather than fall short while assembling. 

Ingredients:

Fatless sponge: recipe here . Add a generous 2-3 teaspoons zest to the sponge batter in place of the coffee. Or use your favorite sponge or savoirdi, just be sure it holds syrup well without going pasty.

Whipping  Cream : 2 cups / 480 ml, chilled ( I use sweetened non-dairy cream, read note)

Lime zest  – 1 teaspoon Vanilla extract : 1 teaspoon

For the syrup

 Water – 240 ml / 1 cup

 Sugar – ¼ cup

 Lime juice – 2 teaspoons ( for mildly tangy syrup, do add to taste)

 Vanilla extract – 1 teaspoon

 Fresh ripe kiwi fruit, please read note (or mangoes) – 2-3, peeled and sliced

        To proceed:

• Chill the beaters and the bowl in which you will whip the cream for atleast ½ an hour. Take a large bowl filled with ice. Place the chilled cream in the cold bowl and sit this bowl in the larger bowl of ice. Whip the cream till medium peaks form. Fold in the zest and vanilla. You can make this ahead of time and refrigerate.

• Syrup : Heat the water and sugar till the sugar dissolves. Take off the heat, add the juice and vanilla. Cool. Taste as you go.
•  Assemble : Fill the cream in a pastry bag. Tear the sponge into one inch bits.  Place in a wide bowl and spoon the syrup over the cake to moisten thoroughly. Drain any extra syrup.

• Layer as you wish in glasses or in a large glass bowl.  Use cream judiciously, just enough for contrast . Cake first, cream and fruit. Repeat with more cake. If you put the cream in first, it looks pretty, but you may end up using more of it.
• Pipe with a decorative tip or spoon more cream on top.
• Cover with cling wrap, refrigerate at least overnight. Longer is even better. Serve garnished with kiwi slices and a sprig of mint. 

 Please note : Kiwi fruit is sweet when soft and ripe, mine could have been more ripe. Check this.

Try heating a couple of tablespoons of cream, take off the heat, stir in the zest. Cover and let infuse for a few minutes. Strain and add to the remaining cream, chill and whip. Will do this next time.

Saffron Tuiles With Saffron & Pistachio Diplomat Cream

And I am still enamored with tuiles! I had planned to make saffron tuiles with a creamy filling as one of the desserts for hubby's birthday. Made the batter with a generous pinch of the precious strands from my new box of saffron. Much to my disappointment,  I could not detect the aroma of saffron in it. Bah! The batter was promptly chucked into the fridge. A day and a half later, I baked the tuiles anyway. The flavor and the aroma they exuded made me fall in love with tuiles all over again! All the saffron needed was a good soak!

I wasted no time in making some saffron and cardamom pastry cream, lightened it with some whipped cream. A drop of rose essence and some sliced pistachios to finish. Think really creamy kesar -pista kulfi filled in dainty saffron wafers. Traditional Indian dessert flavors fill the French cookies in this easy, make-ahead dessert, Saffron Tuiles With Saffron And Pistachio Diplomat Cream.
 

For The Saffron Tuiles (makes about 40 tuiles, depending on size and shape)

Ingredients:
Unsalted Butter - 45 grams /  3 tablespoons, melted and still very warm
Sugar - 130 grams / 2/3 cup / 4.625 oz    approximately
Egg whites, large - 90 grams/ 3 large
All Purpose Flour - 60 grams / 1/4 cup 3 tablespoons

Saffron strands - 1/2 heaping teaspoon, crushed (or more)
Crushed cardamom - 1/4 teaspoon (optional)
Salt - 1/8 teaspoon
Yellow gel color - a streak or two, use very carefully (optional)
More butter to grease the pan liners


Equipment - Baking trays or pans or cookie sheets, heavy duty aluminum foil dull side up. Small cups, small box (like you smallest box of baking powder) rolling pin for shaping. A cooling rack.


Procedure:  If baking cookies right away, preheat oven to 150 degrees C / 300 degree F. If baking cookies later, just mix the batter as mentioned below. I highly recommend resting the batter overnight to get the best of the saffron aroma and flavor.

If you would be using foil, measure the size needed to line your tray or pan. Cut carefully making sure you do not cause major creases. If there are any small creases smooth it out. Wrinkles will mar the appearance of the cookies. Line your pan(s) foil dull side up. Using a silicon brush, grease the foil with butter lightly  but thoroughly. I used my 9'' square tin. I could bake 2 at a time. So be warned, you will need patience to bake these in batches if using a small oven. Quarter the recipe if patience is not among your virtues.

• Stir the saffron in the very warm butter. In a small bowl, whisk together all the ingredients till well blended. This won't be like regular cookie batter, rather spoon- able. Let the batter rest for at least 10 minutes or keep covered in the refrigerator for up to 3 days. Overnight will bring out the flavor of saffron better. The batter firms up slightly on refrigerating.
• Drop level teaspoons of batter 2 inches apart on the prepared foil. Using the back of a spoon, spread the batter evenly in strips or in 2 1/2 inch rounds or oval or other shape. This will look almost translucent. If using multiple trays, you could spread the batter and keep the trays in the oven one by one. A test batch of one or two will tell you the right amount of batter for the shape and size of cookies you need. 

• Bake cookies of similar shapes and sizes using the same amount of batter for each batch to get the same results. Don't forget to note down the baking time. The cookies will be really crisp when cool and will be delicate enough to shatter even with gentle pressure.
•  
• Bake for about 10-11 minutes. The time depends on the thickness of the cookies. Watch very carefully, bake till the cookies are golden brown half or three quarters way to the center, but still pale in the center. I baked the cookies till they turned golden all over. If the cookies are not baked thoroughly, they won't be completely crisp when they cool. But be careful not to burn them. Rotate pans if using a large oven and multiple sheets. I baked for about 11 minutes. 
• Remove the cookies sheets or pans from the oven and set them down, let cool completely. Carefully lift the entire foil with the cookies out.Very carefully and gently, peel the foil from underneath the tuiles. Set the cookies down very gently on a tray or airtight flat box if you don't want to shape them. 
• After baking all of the cookies, keep your rolling pin or cup or little box (to make cylinders) right beside the oven if you want to curve it. You won't have time to turn, go to the table and then shape. Very gently put one cookie at a time on the sheet and then in the oven (at 150 C)  for 40-60 seconds till it becomes very soft and flexible. Then shape. They harden very very quickly as in a matter of 4-5 seconds, so its really important that you work very quickly.  So timing is the most important thing.
• They will be really really delicate, so handle the cookies with care. Store in an airtight container. Alice says they can be airtight for at least a month.

Saffron, Cardamom And Pistachio Diplomat Cream - Makes about 2.5 cups

Whole milk - 2 cups / 480 ml
Saffron strands - 1/2 teaspoon, heaping
Cardamom, crushed - 1/2 teaspoon
Rose essence (or rosewater, read note) - 2 drops
Egg yolks - 108 grams / 6 large
Granulated sugar - 1/4 cup / 50 grams
All-purpose flour  - 48 grams - 6 tablespoons
Unsalted butter - 30 grams / 2 tablespoons
Pistachios, sliced - 1/2 cup
Sweetened whipped cream, chilled - 1 - 1.5 cups or as needed , read note
A tiny tiny streak of yellow gel color (optional) 

Method:

• Suspend a fine meshed strainer over a medium sized heat proof bowl. Set this near your stove. Have a spatula ready nearby.

• In a medium sized saucepan, combine the milk, saffron and cardamom. Heat till just before the boiling point. Turn off the heat. Cover. Let infuse for at least half an hour. After half-an-hour heat again and bring to a boil.

• In the bottom of another medium sized heavy saucepan, off the heat, beat or whisk the egg yolks, rose essence and 1/4 cup sugar.  Whisk in the flour until fully incorporated.

• Whisking all the time, using a small ladle, drizzle the hot milk mixture into the egg yolk mixture, just a tiny bit at a time. Very gradually, add all the milk. Do not rush this process. 

• Bring the saucepan to your stove and heat it over low heat, whisking constantly, until it begins to bubble. Once bubbling and fairly thick, remove it from the heat. Do not heat for very long as the cream will turn very thick and tough to press through the sieve. Immediately stir in the butter until combined, without waiting, press through the strainer (a workout!)
•  Press cling wrap to the surface, chill till needed. You could refrigerate this for up to 3 days.

• Gently fold in the whipped cream into the cooled pastry cream. Add the color if needed. Stir in the pistachios. Keep this covered and chilled until serving time.
•  Just before serving, fill in the tuile cups or cylinders. Garnish with fresh rose petals and serve immediately.

Please note : Good quality saffron gives great flavor. Use rose essence very very carefully as even a drop more can be excessive. The smell must be there but not quite. Use food grade rosewater  if you can find it. I have used sweetened whipped cream so the sugar in the pastry cream has been reduced greatly. If using unsweetened cream for whipping, increase the sugar in the pastry cream. I have used pastry cream and whipped cream in the ratio of 2:1. Vary it as you like.

You could try adding some sliced pistachios in the tuiles batter as well if you don't want to shape them. I did not add as it would be difficult to shape.

The amount of pastry cream you will need depends on the number and size of tuiles. 

Endless possibilities, so easy, love, love tuiles! Expect to see more of these here, later if not very soon!

Grissini - And The Winner Of The Giveaway!

One of the things I do enjoy, but pay relatively less attention to while eating out are the humble bread sticks. I am sure I am not the only one who is guilty on this count. Well, not really anyone's fault as they are mostly placed quite inconspicuously on your table along with breads and dips. You would have savored barely a couple of these and your choice of appetizers land, shifting focus. Not fair at all, I think. They are just bread sticks but are surely meant to be savored with all the due attention things as crispy and crunchy as these deserve?

I have made these earlier, a chewy version with onions and another with part whole wheat  which were really good too, but the latter need prior planning with a pre-ferment in the picture. Now it can't really hurt to have a quicker, equally good version in your repertoire...for all those emergency or spur-of-the moment needs for some nice bread sticks.

These thin bread sticks or Grissini come from Susan's inspiring blog Wild Yeast.  Apart from making a great make-ahead appetizer, a bouquet of these add visual panache to your dinner table says Susan - indeed! One word of caution though, have plenty on hand, put them on the table only at the last moment as these break quite easily. Don't underestimate the ability of these sticks to disappear quickly as you may tend to grab one (even as you chide your hubby or child not to do exactly that) each time you pass by...

A really simple recipe made with a simple pizza dough, which will take 90 seconds to make in a food processor or with about 8-10 minutes of kneading by hand. The recipe uses water at room temperature and less yeast for a slower rise, meaning better flavor. You could get creative with the toppings and make a variety of these. But be sure to use enough salt in the dough (specially if not using salt as a topping) as inadequate salt may make your grissini taste flat.

Sea salt, chilli flakes, zatar, ground pepper, mixed Italian herbs could be a few you can use by way of toppings. The original recipe makes a whole lot of them, I have halved the recipe and saved half of the dough in my freezer to bake a small pizza or more grissini. Though grissini is not difficult to make, it does take some time and patience to roll, cut and shape, then bake multiple batches if using the average Indian home size oven.

Ingredients: (for half the recipe on Susan's blog, original recipe from Baking Illustrated)

• Flour - 312 grams
• Water at room temperature - 198 grams (aprox 3/4 cup plus 2 tablespoons)
• Instant yeast - 1 teaspoon
• Salt - heaping 3/4 teaspoon (will use a tiny bit more next time)
• Olive oil or any neutral tasting oil such as sunflower - 1 tablespoon
• Topping of your choice (suggestion - a mixture of coarse Kosher salt, coarsely-ground pepper, and chopped fennel seed as suggested by the original recipe, or just salt and pepper or salt and Italian herbs)
• More oil for brushing

Method:

1. Sift the flour, yeast, and salt to make sure the salt is evenly distributed.(Or place in the bowl the food processor. Pulse a few times to combine.)
2. Add the water and oil, mix till the dough comes together. (Combine the water and olive oil in a liquid measuring cup. With the processor running, add the liquid to the dry ingredients in a steady stream)
3. Knead on a lightly floured surface till smooth and elastic, about 8-10 minutes( If using a food processor, process until the dough is smooth and elastic, about 90 seconds.)
4. Place the dough in a lightly oiled container or dough rising bucket. Cover the container and let the dough ferment at room temperature until doubled in volume, about an hour or so ( the time may vary, so go by the level of the dough as the correct indicator)
5. While the dough rises, prepare your baking sheets, line them with parchment. Keep the toppings, some oil, a silicon brush and a pizza cutter ready.
   
6. Preheat the oven to 180 degrees C / 350F.
7. Divide the dough into two equal pieces. Take one piece of dough, keep the other covered.
8. On a floured counter, roll the dough out into a rectangle to suit the size of your baking tray. I have rolled the dough about 3-4 mm thick, rectangle about 10''/7'', cut into 1.5 cm wide strips. ( Susan makes each of  them about 12 x 8 inches, cut into 16 equal strips). As Susan says, the exact dimensions are not critical, but be sure to cut and roll each piece into strips approximately the same thickness and width for uniformity in baking and to help you approximate the baking time for the next batch.
   
9. Using a pizza cutter, cut the rolled dough into strips of equal width. Remove each strip, place slightly apart. Fold each strip over itself (according to Baking Illustrated, this makes it stronger). On an unfloured surface, roll the strip into a long snake, try to keep the thickness uniform again.
10. Place the snakes evenly spaced across the width of the parchment-lined baking sheet. They won't very dramatically increase in size as you bake, but do not place too close or the sticks will grow into each other, have softish sides.
    
11. Lightly spray or brush the grissini with olive oil and sprinkle on the topping. 
12. Bake at 350F for 25 – 30 minutes, until light golden brown. Do not let them brown too much.
13. Cool on a wire rack. Store in an airtight container.

Serve them as is or with your favorite olive oil dip or even marinara sauce.

So these grissini from Susan's blog go to Susan's weekly Yeast Spotting!  Thanks Susan, you are an inspiration!

On to the giveaway results for the announcement made here. Thanks to everyone who left a comment and for all your wishes! The randomly chosen winner for the giveaway of Alice Medrich's Chocolate Holidays  is......

Nilanjana Majumdar!

Congratulations Nilanjana and here's wishing lots of chocolate happiness and fun trying out recipes from the book! Please email me your mailing address to sumadotrowjeeatgmaildotcom. The book will soon be on its way!