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Bombay Darbar (A Review)

Several years ago, I fully believed that I hated Indian food. My only experiences with curry up until them were from Jamaican food, which I never liked and convinced me that I hated all kinds of curry. When I tried actual, Indian curry, I found it to be nothing like Jamaican curry. In hindsight, I probably shouldn’t have been so hardheaded about refusing to try Indian food, but that’s water under the bridge now. I have tried 3 different Indian restaurants since then, and finally decided to review one of them.

Bombay Darbar is located in Coconut Grove, and recently underwent an expansion to accommodate more diners than their original tiny restaurant did. It is still a good idea to make a reservation beforehand, though.

Each table gets a plate of papadum (crispy lentil wafers) served with two types of chutney. The tomato chutney is like a slightly sweet pico de gallo, while the mint chutney is mellow and cooling. I still can’t decide which one I like better.

As an appetizer, we ordered the samosas. A samosa is like an Indian empanada, a pastry filled with a savory filling and then fried. These were filled with seasoned potato and peas, and are slightly spicy. The sweet tamarind dipping sauce makes a good contrast with the heat of the samosa filling.

While you can certainly order individual entrees, Indian food is great when enjoyed “family style.” All entrees come with basmati rice, which they will gladly refill if you ask them to. Watch out for cardamom pods in the rice. I accidentally bit into one once. That was not very pleasant. It does give the rice a nice flavor and aroma, though.

My go-to dish is the chicken mushroom. It’s basically chicken in curry gravy with coarsely chopped mushrooms. Being the lightweight that I am, I always get mine mild. The flavor profile of this dish is complex enough without the addition of spice. The mushrooms are somehow always cooked tender, but not mushy.

One of the crowning achievements of Indian cuisine is Tandoori. Tandoori refers to Indian barbecue, which is cooked in a tandoor (a device that looks like a cross between an oven and a barbecue pit). Meats that are cooked in a tandoor are served on a sizzling platter with onions and green peppers, very reminiscent of fajitas. We ordered the tandoori shrimp. The yogurt marinade gives the shrimp a nice tang.

We ordered some naan to go with our meal. Naan is a type of Indian flatbread, which can be served plain or with a variety of toppings. My preference is plain naan, which is light, buttery, and perfect for sopping up gobs of leftover sauce. My friends are partial to the garlic naan, which is too intense for me.

Bombay Darbar is single-handedly responsible for opening my palate to the flavors of India, and is still my favorite Indian restaurant in Miami. Service is always great, and the larger location now has a more comfortable ambiance.

For more information on Bombay Darbar, visit their web site at http://bombaydarbar.com/

March 9, 2016
Snickers Brownie Peanut Butter Ice Cream Cake
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One day, about a year or two ago, a recipe for a Snickers Brownie Peanut Butter Ice Cream Cake showed up on my news feed. After I picked my jaw up off the floor, I made a mental note to try making it someday. Then, I forgot about it until I happened to get my hands on a bunch of Halloween candy (you remember that, don’t you?) and was looking for things to make with it. Snickers, brownie, and ice cream…what could possibly be wrong with that!? After making this Snickers ice cream cake once, it quickly became one of my most requested desserts. I’ve made it several times since then, and finally decided to share the recipe.

Now, we all know that I can never leave a recipe well enough alone. It’s not that this Snickers ice cream cake recipe isn’t probably great on its own, but there’s always a way to tweak it to suit my style. For one, while the layers look nice, I just don’t have the patience to go through all of that. Since I only have one springform pan, that would make the process take longer. Secondly, the “ice cream” used in the recipe isn’t true ice cream. I decided that this recipe deserved some peanut butter ice cream made from scratch.

The first thing you should do is make the custard for the ice cream. Heat the cream, milk, sugar, and peanut butter until the peanut butter is melted and the mixture starts to simmer. Whisk some egg yolks, and then temper the egg yolks by gradually adding hot liquid to the egg yolks. Once you’ve added about 1/3 of it into the yolks, pour the yolk mixture into the rest of the liquid in the pot and return to the heat. Continue cooking, whisking constantly, until the mixture thickens and coats the back of a spoon. Strain the mixture into a bowl, and then pour the strained mixture into a bowl with the rest of the cream. Add vanilla extract, then cover and refrigerate. It’s going to need time to chill, so make sure you give yourself enough time. You can also let it refrigerate overnight.

To expedite the chilling time, I usually place the bowl of custard in an ice bath. With this method, the custard is usually sufficiently chilled in about 2 hours.

A half batch of brownie batter makes the proper thickness of brownie for a 9″ round springform pan. Let the brownie layer cool completely, then put it in the freezer until it’s ready to use.

Get your Snickers chopped and ready to go while you wait. Try not to eat all of it before you can assemble your cake.

Pour the chilled peanut butter custard into an ice cream maker and churn. Mine is usually done in 15-20 minutes.

When the ice cream is done, sprinkle some Snickers pieces over the brownie layer, then spread the ice cream over the it. Sometimes, I also drizzle some caramel sauce over this layer. Top with the remaining Snickers pieces, and gently press them down into the ice cream. Freeze for about an hour, and then cover with plastic wrap and freeze for at least 4 hours or overnight.

Depending on how well your freezer works, you might need to run a hot knife around the edge of the cake to get it out of the pan.

Drizzle each piece with caramel sauce sauce and hot fudge sauce, then let the compliments roll in.

You can also make the cake in a 13 x 9 pan using 3/4 batch of brownie batter. The ice cream layer will be slightly thinner, but still adequate.

Honestly, can you really say no to this?

Since this is a frozen cake, it’s a great make-ahead dessert for a group.

Snickers Brownie Peanut Butter Ice Cream Cake

(Adapted from this recipe)

Ingredients

For the Ice Cream (adapted from recipe from Brown Eyed Baker)
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup creamy peanut butter
- 2 cups heavy cream, divided
- Pinch of salt
- 6 egg yolks
- 1 teaspoon vanilla extract
For the Brownie (adapted from recipe from Allrecipes.com)
- 1 cup white sugar
- 1/2 cup butter, melted
- 1/4 cup cocoa powder
- 1/2 teaspoon vanilla extract
- 2 eggs
- 3/4 cups all-purpose flour, with about 1 tbsp of flour removed
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Additional ingredients
- 1 11.5 ounce package Snickers miniatures, unwrapped and chopped
- caramel sauce
- hot fudge sauce
Directions

Make the ice cream custard

Warm the milk, sugar, peanut butter, 1 cup of the heavy cream and the salt in a medium saucepan over medium-low heat, stirring until the sugar is dissolved and the peanut butter has melted. Continue cooking until the mixture comes to a slight simmer, bubbling around the edges of the pan. Remove from heat.

Whisk the egg yolks in a medium bowl. Slowly pour the warmed milk mixture into the egg yolks, 1/4 cup at a time, whisking constantly. Once you have incorporated about 1/3 of the milk mixture, pour it back into the saucepan with the remaining milk mixture.

Place the saucepan back over medium heat and whisk constantly until the mixture thickens and coats the back of a spoon, a few minutes.

Pour the custard through a fine-mesh strainer into a clean bowl, and then stir it into the cream. Stir in the vanilla extract, cover, and transfer the custard to the refrigerator until completely chilled, at least 8 hours or overnight.

Make the brownie

Preheat oven to 350°. Spray a 9″ springform pan with nonstick cooking spray.

Combine the butter and sugar until combined. Add the cocoa powder and mix well. Add the eggs, one at a time, beating well with each addition. Stir in the dry ingredients and stir until just combined (do not overmix). Stir in the vanilla.

Pour into prepared springform pan and bake for 20-30 minutes, or until toothpick inserted in the center only has a few fudgy crumbs. Allow to cool completely on a wire rack, then freeze in the pan until ready to use.

Assembly

Freeze the chilled peanut butter custard in an ice cream maker according to the manufacturer’s directions.

Sprinkle about 1/3 of the Snickers pieces over the brownie. You can also pour some caramel sauce over them, but this is optional.

When the ice cream is ready, spoon it over the brownie and Snickers, spreading it evenly. Spinkle with the remaining Snickers pieces, gently pressing them down into the ice cream. Refrigerate for about an hour, then cover with plastic wrap and refrigerate for at least 4 hours, but preferably overnight.

To serve, remove Snickers ice cream cake from the springform pan and cut into slices with a knife run through hot water. Drizzle each slice with caramel and hot fudge sauce.
March 1, 2016
Red Velvet Ice Cream Sandwiches

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Okay, I lied. I am totally posting a “red” recipe in February for Valentine’s Day. But, I got inspired and decided that this recipe deserved a posting. I mean, they’re HEART-SHAPED! What other month of the year could I get away with this!? Exactly. Besides, it’s kind of cheating because it’s simply combining two existing recipes.

These ice cream sandwiches are made with brownie, but you can also use blondie or cookie dough for the outside, if you prefer. The star of the show is the red velvet ice cream sandwiched in the middle. Out of so many things red velvet that exist in the world, this ice cream is a personal favorite.

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February 15, 2016
Isla Del Encanto (A Review)

I still have very fond memories of my very first time tasting mofongo. If you're a veteran follower, then you already knew that. Word is getting around that I have a weakness for this Puerto Rican specialty, and recommendations have occasionally come in for places where I can get it. This is how I ended up hearing about Isla Del Encanto, a Puerto Rican restaurant in West Kendall.

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February 4, 2016
Mushroom Risotto
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February posts on recipe blogs are usually dedicated to all things pink, red, and nauseatingly romantic. This year, I have one word for you:

Risotto.

Just saying it makes you sound fancy, doesn’t it? Risotto. It’s basically just creamy rice, but you don’t impress people with a dish called “creamy rice.” But risotto…now THAT gets people’s attention. That’s exactly why it’s a perfect post for the month of Valentine’s Day. Forget heart-shaped cookies with sickeningly sweet, pink frosting. This mushroom risotto is the ultimate “Date Night Trump Card.” It uses ingredients they are easy to find and makes a great impression. This is the dish that you want to present when you want “seeing where things go” to turn into “relationship upgrade.” When you messed up really bad and are trying to make it up to them. Or, maybe when you just want them to feel special. Risotto is Italian for “I will babysit a pot of rice for 30 minutes for you, because you mean that much to me.” It totally is, I swear.

At its core, risotto is a Northern Italian dish of rice that is cooked by slowly adding broth to achieve a creamy consistency. It’s funny that this dish, mainly associated with high-end Italian dining here in the U.S., is essentially staple of home-cooked comfort food. Basically, it’s Northern Italy’s answer to mac and cheese. Risotto intimidates a lot of home cooks because it sounds complicated, but is actually quite simple to make. It takes time and patience, so it’s not something that can be made in a rush. Done right, you are rewarded with a creamy and satisfying dish that makes a great accompaniment to pretty much any protein, or is hearty enough to make a meal on its own. As a bonus, this risotto is made with mushrooms for extra heartiness. I don’t even miss having meat in this dish.

The key to any risotto is to add the liquid gradually. One ladle (about 1/2 cup) of liquid should take around 2 minutes to be absorbed by the rice. Make sure you adjust your heat accordingly to get the proper pacing of liquid absorption, or your risotto will end up either too dry or too runny.

Mushroom Risotto

(Adapted from this recipe from Allrecipes.com)

Ingredients
- 6 cups beef broth or stock (or vegetable broth for vegetarian option)
- 3 tablespoons olive oil, divided
- 1 pound portobello mushrooms, thinly sliced
- 1 pound white mushrooms, thinly sliced
- 1/2 cup shallots or onions, diced
- 2 cloves garlic
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- sea salt to taste
- freshly ground black pepper to taste
- 3 tablespoons finely chopped parsley
- 4 tablespoons butter
- 1/2 cup freshly grated Parmesan cheese
Directions

In a saucepan, heat the beef stock on medium to medium-high heat until it barely starts to simmer. Reduce heat to low.

Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.

Add 1 tablespoon olive oil to the same saucepan, and stir in the shallots or onions. Cook for 3 minute, or until onion starts to soften. Add the garlic and cook for 1 minute, or until fragrant. Add the rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, reduce heat and pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 30 minutes.

Remove from heat, and stir in mushrooms with their liquid, butter, and parmesan. Season with salt and pepper to taste. Garnish each serving with chopped parsley and more parmesan cheese, if desired.
February 2, 2016
Gyu-Kaku (A Review)

Typically, I avoid reviewing chain restaurants. However, every now and then, one leaves such an impression that I must tell the world (or, at least my little corner of the universe) about it. Gyu-Kaku is one of those times.

Now, before I begin, I must disclose that I write this review having never experienced authentic Korean BBQ or Japanese Yakiniku (the Japanese version of Korean BBQ) in my entire life. While this restaurant advertises itself as authentic Japanese Yakiniku, some of the reviews that I read beforehand indicate that this restaurant’s menu has been “Americanized” to appeal to Western palates. Still, given the scarcity of this cuisine in South Florida, this place is worth mentioning. (more…)

January 15, 2016
Caramel Pumpkin Oatmeal Bars

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I know what you’re probably thinking. “Why is she posting pumpkin desserts in January?” You have a point. I could have waited until Fall rolls around again, and posted this then. But, that would have meant that you, my loyal followers, would not know the existence of this little squares of heaven for almost another year. I just couldn’t have that. (more…)

January 13, 2016
Chocolate Coquito Macarons

Ah, macarons. They are such wonderful and enigmatic things. The first time that I tasted a macaron was at a chocolate festival. There was a French bakery showcasing these delicate meringue and almond flour confections, and it was love at first bite. Since then, they hold a special place in my heart.

Making them, on the other hand, can probably bring a seasoned chef to tears. Even an experienced baker can botch these things. It seems like it takes equal amounts of skill and luck to get the almond flour, meringue, and sugar to come together in just the right way. The meringue has to be stiff, but not too stiff. The batter can’t be overmixed or undermixed. The weather can’t be too humid. The stars need to align. The baking gods need to smile upon you. You need to say a prayer.

I honestly don’t know what possessed me to try making them the first time. Perhaps I am just a glutton for punishment. Still, I tried, and failed. Then, I tried and failed again. And, I kept trying and trying. Then, I would sometimes succeed, but I still fail most of the time. (more…)

December 16, 2015
Pizza Johny’s (A Review)

Pizza is one of those foods that I am pretty much always in the mood for. Unless I am writhing in agony, then chances are that I won’t turn down the offer of a good slice of pizza. Unfortunately, good pizza is hard to come by in Miami, especially if you’re looking for a traditional NY Style pie. Your standard delivery chains are okay for when a sudden craving hits when you’re pressed for money or time, but sometimes you need more. Sometimes, “decent” is just not enough. You can’t settle. You WON’T settle.

That’s where Pizza Johny’s comes in… (more…)

December 8, 2015
Red Velvet Rum Cake

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Every now and then, my boss flies into town and pays her subordinates a visit. During her most recent visit, one of my colleagues and I were dealing with an ongoing project, and she was feeling fairly overwhelmed. As a joke, she asked our boss to approve the shipment of a cake just for her (she works out in California) to boost her morale. Unbeknownst to her, my boss thought that this was a good idea, and asked me to make one to ship to her.

Drinking on the job is, for obvious reasons, frowned upon. But, there’s nothing stopping us from sending the booze in the form of a cake. But, my boss reminds me that my colleague’s favorite cake is red velvet. Yes, but red velvet cake needs the cream cheese icing, which would never survive a trip without professional food packaging. A rum cake is much more likely to make it to its destination with little to no deterioration in quality, because of the alcohol content helping to keep it fresh. My boss ponders a bit, then asks “Well, could you make a red velvet rum cake?”

Why didn’t I think of that sooner? (more…)

December 2, 2015