Berries and Cream

BERRIES AND CREAM

Serves 4

INGREDIENTS

1 cup fresh strawberries

1 cup fresh blueberries

1 tablespoon water

3 tablespoons, plus 1 teaspoon powdered sugar

1 cup heavy cream

1) Mix strawberries, 1 1/2 teaspoons water and 1 1/2 tablespoons powdered sugar in a saucepan. Stir on medium heat until berries begin to soften. Cool.

2) Repeat with blueberries. (Mix blueberries, 1 1/2 teaspoons water and 1 1/2 tablespoons powdered sugar in a saucepan. Stir on medium heat until berries begin to soften. Cool.)

2) Pour whipping cream into a chilled steel bowl. Stir in remaining powdered sugar. Beat with a hand mixer or whisk until cream develops soft peaks.

3) Divide berries between four dessert bowls. Top with whipped cream.

Cooking with Urad Dhal (Black Gram)

Legumes (lentils, peas, and beans) are an essential ingredient in the Kerala pantry. Referred to as "dhal" in India, they bring protein and fiber to the table and offer a low-cost alternative to meat. They are used to make hearty dishes that are poured over rice or sopped up with bread.

Of all the legumes used in Indian cooking, urad dhal is my favorite. In the South, the ancient bean is used to make crispy papadum. It is soaked, ground, and fermented with rice to produce dosa and idli – the most swoon-worthy of breads. 

Urad dhal is also used to season oil. Commonly fried with mustard seeds and dried chilies, it adds a toasty flavor and crunchy texture to potato masala and a wide array of other vegetarian dishes. 

Purchasing Urad Dhal

Native to India, urad dhal can be found stacked among other legumes in Indian groceries stores. It has charcoal-colored skin and cream-colored flesh. The dhal is typically sold in three forms:  whole, split, and skinned and split. If you’re making idli or dosa, be sure to purchase it skinned and split. 

Cooking with Urad Dhal

Like other imported legumes, urad dhal should be thoroughly washed before it’s cooked. I like to put it in a medium sized pot, cover it with water, and swish the beans around. I slowly drain out the water and repeat the fill-swish-drain process until the water becomes clear. 

Siddo's Cake

In June, I got a call from my nephew Siddo who lives in Seattle and was on the cusp of turning eight.

“Susie Auntie, can you make my birthday cake?”

He was scheduled to be in Illinois with the rest of the family to celebrate my parents' 50th wedding anniversary.

“Of course, Siddo. What kind of cake do you want?”

“I’d like it to be square.”

“Ok, but what flavor should it be? Chocolate, vanilla, strawberry?”

“Chocolate.”

We continued to work out the details in conversations that followed.

“Susie Auntie, I know what I want on my cake. It’s something very old and something that you can use to buy things.”

A riddle. I liked the challenge.

Before I could respond, Sidd began again.

“Think about it, Susie Auntie. Do you need a clue?”

“Siddo, do you want it to have a dinosaur?”

“Yes! You’re right! Now try to guess the other thing?”

“Could it be money?”

“Yes, money!”

In the last few years, Sidd has developed a fascination with money that no one wants to claim.

With our creative juices flowing, Sidd and I discussed the possibility of frosting a sheet cake with green trimming to resemble a dollar bill and replacing Jefferson's profile with the side view of a dinosaur. But after more thought, we decided to make a cake with a giganotosaurus counting money. It would be cooler.