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Dreamy Homemade Garam Masala

Makes about 3 Tbsp

Take a deep breath. Close your eyes. Imagine you’re in India.

Having trouble?

I can help. Let’s make some Garam Masala.

Garam Masala is possibly the most well known spice blend from India. Grandmas all over the northern region grind up fresh batches of this earthy goodness for dinner every day. They’ve got the right idea. Grinding whole spices as needed is the secret to bold, flavorful dishes. You, too, can fill your home with the warm, sweet smell of India.

And then you’ll be able to visualize. To travel. With nothing more than your imagination.

Ingredients:

1 Tbsp coriander seeds
1 Tbsp cumin seeds
1 tsp peppercorns
2 cinnamon sticks
10 seeds from green cardamom pods
10 whole cloves

Method:

Let’s take a stroll over to an Indian spice market. Forget the car. Parking isn’t really worth the trouble. But the spices are.

Old Delhi, India – next to spice market. Photo by Varun Shiv Kapur | Spices. Photo by Marc Shandro

While we’re there, let’s gather a bounty of spices. We’re going to make a ritual out of delicousness.

Buy spices you recognize and spices you don’t. Breathe in the gorgeous, colorful smells. Nibble a little.

When you’re done, head home with an armful of spices, giddy… and silly … and ready to make homemade garam masala.

First things first: the green cardamom pods will need to be shelled and the cinnamon sticks broken in half.

Then, toast all the spices over medium low heat in a dry skillet (do not use nonstick). Add to coffee grinder, starting with the cinnamon sticks. Once they are coarsely ground, add the other spices and grind into a fine powder.

Use in all manner of dishes, including saag paneer [recipe], or give as a gift to your most favorite friend.

Or simply toast it in a bit of oil so you can smell the love – so you can close your eyes and visualize.

India. Beautiful.

Dreamy Homemade Garam Masala
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Garam Masala is possibly the most well known spice blend from India. Grandmas all over the northern region grind up fresh batches of this earthy goodness for dinner every day. They’ve got the right idea. Grinding whole spices as needed is the secret to bold, flavorful dishes. You, too, can fill your home with the warm, sweet smell of India. And then you’ll be able to visualize. To travel. With nothing more than your imagination.
Servings
3 Tbsp
Servings
3 Tbsp
Dreamy Homemade Garam Masala
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Garam Masala is possibly the most well known spice blend from India. Grandmas all over the northern region grind up fresh batches of this earthy goodness for dinner every day. They’ve got the right idea. Grinding whole spices as needed is the secret to bold, flavorful dishes. You, too, can fill your home with the warm, sweet smell of India. And then you’ll be able to visualize. To travel. With nothing more than your imagination.
Servings
3 Tbsp
Servings
3 Tbsp
Ingredients
  • 1 Tbsp coriander seeds
  • 1 Tbsp cumin seeds
  • 1 tsp pepeprcorns
  • 2 cinnamon sticks
  • 10 seeds cardamom pods
  • 10 cloves
Servings: Tbsp
Units:
Instructions
  1. Shell the cardamom pods and break cinnamon sticks in half.
  2. Then, toast all the spices over a medium low heat in a dry skillet (do not use nonstick). Add to coffee grinder, starting with the cinnamon sticks. once they are coarsely ground, add the other spices and grind into a fine powder.

The Amazing Sophie Herbert

Left to right: Photos by Danny Kim, 3 Photographers (Aminlari), Park Slope Yoga, David E. Steele/The Martha Stewart Show

“Me, me, me” is most certainly not Sophie Herbert’s mantra.

Sophie’s passion for social activism on a global scale shines like a bright light. Everything she does is for the benefit of others – from yoga, to singing; from films, to writing. She’s been to India 8 times, spending a total of about 14 months there as a volunteer and yoga instructor.  She’s also taught yoga in Kazakhstan for 3 months. Sophie writes for Whole Living Magazine, is an ambassador for Yoga Gives Back, a charity dedicated to assisting India’s destitute women and children, and the co-director of celebrity chef Vikas Khanna’s next documentary. You can find more information on her web site and follow her blog on Whole Living.

For anyone interested in making the world a better place, Sophie is someone not simply to know, but to study. Her positive energy is absolutely contagious.

And now let’s hear her amazing story, in her own words.

1. You do the most incredible work as a social activist, yoga instructor, musician and advocate for children in India. How did you find your calling? Please tell us a little about your journey to who you are today.

What brought me to where I am now was a series of small things… Here’s what I consider the root of it:

First, I’ve always admired those who do social work.  As a visual artist and musician, I’ve also had a powerful drive to share ideas I deem important.

Mother Teresa, by Sophie Herbert

Until I was 20, however, I admit that the majority of my artistic works were more autobiographical. There were a few exceptions, such as an honorary drawing of Mother Teresa I created in high school. Oddly enough, at that time, I didn’t know to what a great extent she gave of herself in India. Nor did I know how much India would influence my own life.

I moved to New York at age 18 to attend the Cooper Union School of Art. At that point, I had practiced some yoga here and there, after being introduced to it by my Aunt Martha Stewart. My practice was inconsistent, but I always appreciate the sense of mental calm I found after each class.

During the 2nd and 3rd year at Cooper Union, I sadly witnessed and documented the trial and unjust incarceration of my aunt. This experience and the immense media storm around it was eye opening. In short, I have tremendous respect for my aunt, who moved through it with such grace.

Soon after Martha went to prison in late 2004, I was accepted as an exchange student to L’Ecole des Beaux Arts in Paris.  Just before leaving the country, I visited my aunt in prison (another eye opening experience!). While discussing summer plans, she suggested that I should visit India.

I didn’t give the idea much thought until a couple months later, while attending a class at the Sivananda Center in Paris.  An inexplicable spark went off and I found myself looking for tickets to and volunteer options in India that evening.  In the next 1½ months before going, I established a daily yoga practice, became a vegetarian (which continued for 3 ½ years- I now eat meat sparingly as my body didn’t react well), and read up on the culture/country.  Had I not been living in Paris, away from the constant pressure of NYC (where I had been burning the candle at both ends), I doubt this shift would have been possible.

My first trip was 5 weeks long.  During this time, I taught English to Tibetan refugees in Dharamsala, Himaschal Pradesh, did a 10-day intro to Buddhism meditation retreat (which was very profound for me), and then traveled solo from the North to Rajasthan and eventually to Mumbai.

I learned so much!  Teaching English led me to love volunteering.  I wanted to find every possible opportunity to help out before leaving.  In Jaipur, Rajasthan, I spent a few days lending a hand at an S.O.S. Children’s Village.  It was the greatest way to spend my 21st birthday.

And that was just the beginning…

2. You state that your travels to India have inspired “the most empowering realization: to never underestimate our ability to positively transform the world through small, intangible actions” I love this. Can you share a story from your time in India, when this really hit home?

After Jaipur, I went to the intense and enormous city of Mumbai.  Somewhere en route, I ate something disagreeable and had a powerful bout of indigestion.  It was extremely hot and the movie theater seemed like an excellent place to cool off.  So, I went to see “Hitched” with Will Smith and met 2 Danish girls waiting in line.

They were so inspirational! Not only had they spent months working at an eye camp, they were now volunteering at a Mother Teresa House for physically and mentally handicapped children in a Mumbai suburb. They invited me to visit the next day.

I hopped on the suburban train (not knowing there was a ladies berth, I went in the men’s section and got a number of odd looks!) and journeyed out.  I am indebted to those 2 girls for lighting the way down the path of karma yoga (selfless service).  I hope to look them up one day and say thank you… I was so moved by what I saw at the Mother Teresa House that I immediately went to an Internet café and requested a leave of absence from Cooper for the fall semester so that I could return to India and volunteer.

Sadly, many of the children at the Mother Teresa House suffered from conditions that could have been prevented with proper vaccinations and/or prenatal health care. There were too many children who were entirely crippled from polio. Some couldn’t even feed themselves (think – a vaccine that costs less than $1 could have prevented this!).  There was one girl with only one arm (no legs…) who I will never forget.  Her smile was so bright, so present, so complete.  The children seemed so happy to be alive and excited about our visit. One of the Danish girls said to me, “You must remember, these are the lucky ones.” That, too, will always resonate in my head.  Every petty complaint becomes overshadowed in a moment like that… I suppose that was the big fork in the road for me.

To think – I could forgo a cup of NYC coffee and put that money into preventing polio in 2 children.

This experience also inspired me to research how little it costs to support children at various orphanages. For example, if I eat out 1-2 times less a month, I can pay for a child’s living and education costs.

Once I discovered how such small things could make such an impact, apathy was no longer an option.

3. Please share a memorable mealtime story from India, possibly one that changed your outlook in life.

Hmmm… There have been SO many amazing meals in India.  I think some of my favorite meals have been at my adopted Aunt Gayathri’s house in Mysore, Karnataka.  Everything she cooks is so full of love.  She has the most open heart… In fact, I came to know this over her food and coffee in August of 2006.

If Gayathri hadn’t invited me into her kitchen, I probably would have never found the Deenabandhu Trust Children’s Home, the organization that I have worked with for nearly 5 years. Gayathri introduced me to her neighbor who’s on their board.  It’s amazing how one event leads to the next. I am deeply indebted to her.

Gayathri’s ragi roti is one of my favorite dishes! Generally, I eat every possible breakfast in Mysore with her.

I also love meals passed on the train.  Indians love to share.

4. You recently began work on a project with celebrity chef Vikas Khannas’ – known for his Holy Kitchens documentary series. Together you are creating a short film for the New York Rescue Mission. Please tell us more.

Ah! Vikas is an amazing human being, who I’m so grateful to know.  He’s such a unique and inspiring person.  I had the good fortune of meeting him on the Martha “India” Show.

The chance to work on the documentary also came from an organic series of events — in short, I went to dinner at his restaurant (it was the most incredible meal.) Coincidentally, 3 of my favorite people who I had worked with in the restaurant industry while at Cooper were working there!  One of these old friends, Pooza, and I offered to help serve food at the Varli Food Festival (also fundraiser for NY Food Bank) 2 weeks later.

That night I met the wonderful director Ronnie Bhardwaj, who was also helping at the Varli event.  Next thing I know, Vikas proposed we all work on Sacred Fire together!  Ronnie and I volunteer at the Rescue Mission every week and have done quite a bit of filming. It’s an honor to volunteer more in NYC, too. It’s been something I’ve wanted to do for a long time.

I hope to help out on the next documentary about Buddhism, too.


5. Your blog column “Yoga on and off the mat” on Whole Living is so inspiring. Do you have any tips for maintaining balance in the midst of day-to-day chaos?

Oh! Thanks so much.

I think one of the simplest and most powerful practices is a morning gratitude practice. You can even do this when you’re making coffee. Think of all you have – body, mind, opportunity.  How can you make the best of it? Remind yourself throughout the day… if something stressful comes up, remember what you have… it probably will help you better navigate through any situation.

Gratitude is an enormous virtue.

6. Anything else you’d like to add?

Bring love into your work.  One of my favorite quotes of Kahlil Gibran – “Work is love made visible.”

Thanks, Sophie!

Homemade Paneer Cheese

Makes 1 block of cheese

Cheese lovers, come closer. I have a secret to tell you.

I never thought I’d be able to do this. I thought it would be hard. I thought I’d just waste a bunch of milk.

I didn’t.

The truth is, the only thing standing between you and great cheese is a half gallon of milk, salt, and a little lemon juice.

That’s pretty ridiculous.

And empowering.

Trust me. If you’ve never made homemade cheese before, you’ll delight in the simplicity of Indian Paneer. And it just might make you feel better if you’re having a rough day.

Ingredients:

2 quarts (8 cups)  whole milk
1 1/2 tsp salt
4 Tbsp strained lemon juice
Cheesecloth

Method:

Every once in a while life gets frustrating. Everything just… drags. Like you have too much on your shoulders. Maybe you feel a little bit lonely. Maybe you’re bored. Or maybe you’re just hungry.

It’s hard to know for sure, sometimes.

On days like this it’s nice to take a stroll in the desert – to clear your mind of all the junk. If you’re not hungry when you start out, you certainly will be when you’re done.

Hello, Indian desert! You’re beautiful.

Thar Desert. Photo by Josh Nguyen.

Take a deep breath and go. Just go. Walk and walk, until your legs tire and your mind tires. Until the slopes and sands have done their work.

Then stop in a nearby village.

Be sure to say hello to the cattle, while you’re there.

“Hello!”

Cattle in Tikar. Photo by Vinod Panicker.

After a few “moos” you’ll feel better. Relaxed, even.

Which means you’re ready for the next step: to make some cheese. It’ll help you clear you mind. It’ll help you strain out any remaining junk. It’ll help you smile, especially after that first bite.

First step: Add milk and salt to a medium saucepan. Bring to a boil over medium heat. Reduce heat to low and add lemon juice. Cook for 1-2 minutes until fully curdled, stirring as needed.

Step 2: Pour the curdled milk into a cheesecloth lined colander, placed over a large bowl.  The cheesecloth should be triple layered so the little curdles don’t fall through. Strain for 30 minutes.

When done, squeeze the extra liquid out. It’s therapeutic. Really, really therapeutic.

Step 3: Leave the curds in the cheesecloth and press between two plates, weighing it down with a heavy pot filled with really heavy stuff. I rather like to use a watermelon. The absurdity of it totally cheers me up.

Right: Earth in the Rann of Kutch desert, cracking as it dries. Photo by Vinod Panicker

Press until desired consistency is reached, pouring off any accumulated liquid every thirty minutes. I pressed mine about 1.5 hours, but you might need to do more or less depending how much you squeezed off in the last step.

As the cheese dries out, feel all the frustration strain out of your brain.

You are in control. You can sift out the unwanted “water weight” in your life and end up with the most beautiful, luscious life you’ve ever imagined.

As for the cheese? You are in control of that, too.

Want it creamy? Sliceable? Crumbly? Depending how long you let it press out determines all that. Play around with it – less time means creamier, more time means drier. You can’t go wrong. No matter what you do, with very little effort you’ll be in cheesy, cheese-tastic bliss in no time.

When the cheese is all done, unwrap…

And slice up! Mine was still rather soft and I loved it.

I couldn’t stop picking at it.

Now that all that junk was out of my brain I could really enjoy myself.

I wish the same for you.

Homemade Paneer Cheese
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If you’ve never made homemade cheese before, you’ll delight in the simplicity of Indian Paneer. Whole milk will make creamier cheese than either 2% or skim.
Servings Prep Time
1 block of cheese 5 minutes
Cook Time Passive Time
10 minutes 2 hours
Servings Prep Time
1 block of cheese 5 minutes
Cook Time Passive Time
10 minutes 2 hours
Homemade Paneer Cheese
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
If you’ve never made homemade cheese before, you’ll delight in the simplicity of Indian Paneer. Whole milk will make creamier cheese than either 2% or skim.
Servings Prep Time
1 block of cheese 5 minutes
Cook Time Passive Time
10 minutes 2 hours
Servings Prep Time
1 block of cheese 5 minutes
Cook Time Passive Time
10 minutes 2 hours
Ingredients
  • 2 quarts milk
  • 1 1/2 tsp salt
  • 4 Tbsp lemon juice , strained
Materials
  • Cheesecloth
Servings: block of cheese
Units:
Instructions
  1. Add milk and salt to a medium saucepan. Bring to a boil over medium heat. Reduce heat to low and add lemon juice. Cook for 1-2 minutes until fully curdled, stirring as needed.
  2. Pour the curdled milk into a cheesecloth lined colander, placed over a large bowl. The cheesecloth should be triple layered so the little curdles don’t fall through. Strain for 30 minutes. When done, squeeze the extra liquid out. It’s therapeutic. Really, really therapeutic.
  3. Leave the curds in the cheesecloth and press between two plates, weighing it down with a heavy pot filled with really heavy stuff.
  4. Press until desired consistency is reached, pouring off any accumulated liquid every thirty minutes. I pressed mine about 1.5 hours, but you might need to do more or less depending how much you squeezed off in the last step.
  5. When the cheese is all done, unwrap… And slice up! Mine was still rather soft and I loved it.

Menu: India

Somehow the stars aligned and Ava’s second birthday (July 4) fell on the weekend I cooked India.

What does that mean?

Ava’s second birthday party was definitely not the candy/pizza/ice cream fest that is standard in so many homes. Nope. Instead, my yard was dotted with tots running around with kulfi pops and adults sipping masala chai (which I served iced, thanks to Oklahoma’s outrageous 101F temperatures).

It was really rather grand and quite possibly epic, as far as toddler birthday parties go.

What would you try?

Saag Paneer [recipe] with homemade Garam Masala [recipe]
 India’s answer to creamed spinach. Our version is mildly spiced with ginger, turmeric, homemade garam masala, and serrano chili peppers – finished with a touch of half and half.

Homemade Paneer (cheese) [recipe]
 Whole milk naturally curdled with lemon juice and pressed into creamy, sliceable cheese.

Masala Chai (Spiced Tea) [recipe]
 Black tea steeped with cinnamon, cardamom, fennel, and other spices until fragrant. Mixed with milk and sugar for an irresistible treat. Drink hot or break tradition and enjoy over ice.

Kulfi Pops (Indian frozen treat) [recipe]
 Kulfi is a common street food in India – a frozen, molded dessert made with sweet milk, sliced bread, and pistachios. Our version is seasoned with cardamom and rose water. I put a Popsicle stick in them so the kids could run around with them easier, although they are often eaten with a spoon.

*As usual, all recipes and meal review will be published by Monday morning.

About the food of India

Bengal Tiger, the national animal of India. Photo by Paul Mannix | Indian woman. Photo by Yann

Need a smile? Want to stretch it from ear to ear? Spin the globe and point your finger. Dream of going wherever your finger lands – then go. Just promise me this – when you get there, try the Indian food. Chances are good that they’ll have some. From England to Guyana, Fiji to the United States – Indian food has made it’s way around the globe.  And not just Tikka Masala, the famed “butter chicken” dish from North India, but an entire arsenal of delicious treats.

Here’s the deal. If the food of India was categorized on one menu, you’d have at least four sections. Each of those sections would be further subdivided with even more regional specialties (via 28 states and 7 territories). And the menu would be about ten thousand pages. Bottom line? India is huge. She’s a prism of cultural and religious diversity. She’s a haven of deliciousness. My advice? When in doubt, order it all.

After a ritual bath in Amritsar, India. Photo by Paul Rudd

While there’s no way to cover it all, here’s a cheat sheet:

1. North India

The food of north India is the most famous food – it’s where you’ll find Tikka Masala, Saag Paneer [recipe](mustard greens or spinach with homemade cheese [recipe]), garam masala spice blends [recipe], and naan [recipe]. The terrain is often rough – host to the tallest mountain range in the world, the Himalayas, broken up by valleys and plains.

2. East India

The food of east India has a great deal of mustard seed and oil in it – thanks to favorable growing conditions for this golden crop. Dishes are fire-hot and quite similar to Bengali food (Bangladesh lies right in the middle of eastern India), favoring the use of ponch phoron seasoning. There’s also loads of fish, especially near the coastline. Here is a quick link to the Bengali week (with recipes) here on the blog to give you a little taste (try not to be too impressed with my early blog photography).

3. South India

Rice reigns supreme in South India, especially Basmati rice. To name a few, there’s rice crêpes, called dosa, boiled rice, biriyani – rice layered with braised meat, and idli, steamed rice cakes. This tropical region is surrounded by water and bathed in it during the lengthy monsoon season.

4. West India

West India is mostly vegetarian, and strict vegetarians at that. Some cultures in West India do not even eat garlic, onions 0r potatoes because they grow below the earth. Instead, they use asafetida, a plant resin, to season dishes with a funky, yummy flavor. West India is also known for peanuts and their delicious masala chai (tea) [recipe] – spiced, sweet, and milky.

Summary

There’s no way to generalize about Indian food. We could spend the entire 195 weeks on India alone. One thing is for sure, though – India is largely vegetarian. The food displays a great love for squashes, beans, spinach, eggplants, and tomatoes. Lentils abound in dhal curries, and many foods are cooked with ghee (clarified butter). They are known for deft use of spices, including cardamom, turmeric, ginger, cumin, and more. You’ll find hot chili peppers and spice blends that amp up dinner in curries and chutneys until diners sweat – it’s happened to me. But you’ll also find a happy assortment of creamy, cool treats – like the mango lassi, kulfi (Indian frozen treat) [recipe], sweet chutneys, and cucumber mint raitas. When there’s fire, there’s also cool.

If you’d like to learn more about Indian cuisine, there are several great books on the market. Complete Book of Indian Cooking by Suneeta Vaswani shares recipes organized into the four regions and gives a detailed overview of each in the beginning of her book. Some of her recipes are traditional and some have been updated for modern palates. As someone new to the cuisine, I found her book very helpful. As a bonus, the book is soft cover which is my absolute favorite when it comes to cookbooks.

Maps courtesy of CIA World Factbook | Brihadeeswarar Temple. Photo by Bernard Gagnon


Monday Meal Review: Iceland

THE SCENE

Careful, Sasha. Let’s get this right. I quietly dropped the blueberries into the measuring cup, then into the pot.

The first time I made the ice cream, I’d accidentally doubled the amount of blueberries required, thinking a “clamshell” container of blueberries equaled two cups. Turns out a clamshell actually holds closer to four cups. The result? Icy, icy ice cream all over the counters. Not pleasant.

This time I’d get it right.

The scent of cardamom wafted up from the bubbling pot, mixing with the sweet blueberries. Intoxicating. If fairies wore perfume, this would be their signature scent.

A few hours later the syrupy goodness was chilled and ready to go.

I looked at the clock. So was Ava. Naptime.

“Hold on sweetie. I just need to get the ice cream churning.”

Her eyes got big.  “Ice cream?”

“Yes, honey. You can have some after your nap.” I smiled, trying to sound convincing.

I poured the milk and heavy cream into the machine but, before I could add the chilled blueberries, a sharp knock rattled through the house.

I peeked around the corner. Through the glass I could see her white hair and willowy figure. Marge. Our neighbor.

Our neighbor with Alzheimer’s.

Ava ran over, got on her tiptoes and peeked through the glass. Wiping my hands as I walked, I rehearsed what I’d say. When I opened the door, I was blasted by the heat. One hundred and two degrees, in the shade.

“I live a few houses down. Can I borrow your phone book? I need to get in touch with my family,” she said.

“Hi Marge, come on in. We’re making ice cream.”

We stepped back into the cool house.

“I haven’t seen my family in two weeks. You have to help me.”

The first time it happened, I’d panicked, wondering if some misfortune had happened. I called – desperately hoping to reach her family, thrilled when I got in touch and relieved when they’d said they be right over.  This time, well used to the routine, my heart broke a little.

“I’m not the sharpest cookie on the block, anymore, but something’s going on. They can’t just leave me like this. I can’t be on my own. They’ve gone and left me. It’s been two weeks.”

I gently told her to have a seat, that we’d call right away. Meanwhile, I tried to flip the switch on the ice cream maker. It whined. It tried. But it did not churn. Too late. The cream had frozen to the sides and, with every passing second, it was getting worse.

I cradled the phone between my ear and shoulder and picked up the ice cream bowl. As the phone rang and rang, I scraped at the sides, cracking the hard cream loose.

“Yes, I know. We were there yesterday. We’ll be over today.” He sounded irritated.

It was embarrassing. I kept cracking the cream loose.

“What should I tell her?” I asked.

“Tell her we’ll be over soon.”

I hung up the phone and offered her a bowl of ice cream. I told her that, by the time we were done eating, her family would be over. I dumped in fresh cream, the milk, and the blueberry mixture. Twenty minutes later the only blue in the room was in our bowls. And it was really rather purple.

One look at Ava and you could tell she was thrilled, like she bucked the system, getting ice cream before her nap. Marge looked pretty happy, too.  This time I definitely got it right.

THE FOOD

Rhubarb “Raisins” [recipe]

What I liked most about this dish:

There are so many possibilities for this recipe – adding the little nuggets of rhubarb to cookies and breads and granola bars – but also making little sugar-packed jars for family and friends (for gifts). Fun!

What I liked least about this dish:

By themselves I found the outer skin remained a bit fibery/chewy. I think next time I’ll try cutting up bigger pieces of the rhubarb to have a bigger ratio of flesh to skin. Otherwise I liked them!

Rye Bread Soup [recipe]

What I liked most about this dish:

Rye bread soup is one of the most unusual combinations I’ve run across on the blog. Many of the books I looked at introduced the recipe as an older, traditional recipe – it was interesting to to sample something so foreign to my palate.

What I liked least about this dish:

I’m not sure I could ever get used to sweet, warm rye bread. It seems like such an oxymoron.

Blueberry Cardamom Ice Cream [recipe]

What I liked most about this dish:

Everything, as long I measured out the blueberries right. The flavor combination was a big hit around these parts.

What I liked least about this dish:

If you leave too many blueberries whole, you might run out of room in the ice cream maker. I highly recommend pureeing the bulk of them (and even still, you’ll need a 2 quart ice cream maker (or you could split the batch in two.

Chilled Rhubarb Lemon Soup [recipe]

What I liked most about this dish:

I loved everything from the tart, lemonade-like flavor to the silky texture of this soup.

What I liked least about this dish:

The only thing that could make this soup better is a dollop of whipped cream. Like a fluffy white cloud on a sun-shiny day.

Ava’s Corner

Sweet Rye Bread Soup | Brauðsúpa

Serves 6

This is the strangest soup I’ve ever sipped, and I owe it all to Iceland. Actually, “sip” isn’t really the right word. It’s actually somewhere between chew and sip – this soup is thick and hearty. The sugar and raisins give it a sweet, desserty feel, but still it feels like comfort food.

Add rhubarb “raisins” if desired.

Ingredients:

4 slices light rye bread, chopped (5 cups)
3 slices whole/dark rye bread, chopped (3 cups)
1/2 cup lingdonberry or sour cherry jam
1/4 cup sugar, or more to taste
1/2 cup homemade rhubarb raisins
water, as needed

Method:

Icelanders love rye bread.

The love it in the morning.

Eruption of Strokkur Geyser by Andreas Tille

They love it in the night.

Mountains in Iceland | Bifrost University as seen from volcano. Photo by Suchyy

The love it on the “road”…

Crossing a river in northern Iceland. Photo by Roger McLassus

and they love it chopped up for soup.

Let’s create a little Icelandic comfort. Add the cubed bread to a pot and cover with water.

Then stir in the jam and bring to a simmer. Puree with an immersion blender until smooth.

Add raisins and sugar, to taste. Continue simmering until the bread thickens up – about 10 minutes. Taste and add more water or sugar if necessary.

Serve hot or chilled, garnished with more raisins or rhubarb raisins. Or, if you’re into that sort of thing, you can add a dollop of whipped cream.

Enjoy on a cool day with a glimmer of sunshine.

Sweet Rye Bread Soup | Brauðsúpa
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This soup is thick and hearty. The sugar and raisins give it a sweet, dessert feel, but still it feels like comfort food.
Sweet Rye Bread Soup | Brauðsúpa
Votes: 0
Rating: 0
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Rate this recipe!
Print Recipe
This soup is thick and hearty. The sugar and raisins give it a sweet, dessert feel, but still it feels like comfort food.
Ingredients
  • 4 slices light rye bread , chopped
  • 3 slices dark rye bread , chopped
  • 1/2 cup lingdonberry jam , or sour cherry jam
  • 1/4 cup sugar , or to taste
  • 1/2 cup rhubarb raisins , if desired
  • water , as needed
Servings:
Units:
Instructions
  1. Add the cubed bread to a pot and cover with water. Stir in jam and bring to a simmer.
  2. Puree with an immersion blender until smooth.
  3. Add raisins and sugar, to taste while continuing to simmer until the bread thickens up, about 10 minutes.
  4. Serve hot or chilled, garnish with raisins and/or whipped cream.

Tart Rhubarb Soup (chilled)

Serves 2-4

Friends, when rhubarb season calls, you must answer. This cold rhubarb soup from Iceland is like a big sip of sunshine. It tastes like lemonade. It tastes like rhubarb. It tastes like “good.”

We only have a little more time in rhubarb land until next spring, so hop over to the grocery store and get some!

Ingredients:

4 cups chopped rhubarb (cut into 1″ pieces) – about 1 bunch
2 cups water
3/4 cup sugar, more as needed
2 tsp lemon juice

Method:

Rhubarb, rhubarb, rhubarb. It makes me happy.

Almost as happy as these pictures make me… just look at his mane. It’s enough to make any pony jealous

Demonstration of Iceland’s two crop riding method. Photo by Dagur Brynjólfsson | Icelandic Horse. Photo by Neil D’Cruze

Once you chop up the rhubarb, there’s almost nothing left to do.

Toss everything in a pot, let simmer for 15 minutes and puree. Chill for a few hours, until cold. Crumble on some zwieback biscuits, or you could serve it up with a dollop of something sweet, if you’d like.

But I prefer to eat it with someone sweet.

Sip slowly and let the cool, sweet sunshine overtake you, until you’re all smiles.

Have a happy day!

Tart Rhubarb Soup (chilled)
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Friends, when rhubarb season calls, you must answer. This cold rhubarb soup from Iceland is like a big sip of sunshine. It tastes like lemonade. It tastes like rhubarb. It tastes like “good.” We only have a little more time in rhubarb land until next spring, so hop over to the grocery store and get some!
Servings
2-4 people
Servings
2-4 people
Tart Rhubarb Soup (chilled)
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Friends, when rhubarb season calls, you must answer. This cold rhubarb soup from Iceland is like a big sip of sunshine. It tastes like lemonade. It tastes like rhubarb. It tastes like “good.” We only have a little more time in rhubarb land until next spring, so hop over to the grocery store and get some!
Servings
2-4 people
Servings
2-4 people
Ingredients
  • 4 cups rhubarb , chopped into 1" pieces (about 1 bunch)
  • 2 cups water
  • 3/4 cup sugar , more as needed
  • 2 tsp lemon juice
Servings: people
Units:
Instructions
  1. Chop the rhubarb and toss everything into a pot. Simmer for 15 minutes and puree. Chill for a few hours, until cold. Crumble on some zwieback biscuits, or you could serve it up with a dollop of something sweet, if you'd like.

DIY Rhubarb Raisins

So you feel like something unsual for lunch… but you just don’t feel like you’re up to Iceland’s famed putrefied shark flesh called Hákarl?

You know… the dish made up of poisonous shark flesh that’s been fermented and hung to dry so that it’s no longer poisonous? The one that was traditionally buried and exposed to several freeze/thaw cycles until naturally fermented? The one that tastes like cheesy ammonia?

Yeah.

Let’s try something simpler.

A little more tame.

Perhaps something you could bake with?

How about rhubarb “raisins”?

This is one of those ingenious, resourceful Icelandic dishes that anyone can make at home.

All you need is a very hot day (95-100F), or a barely warm oven (150F). Chop up a pile of rhubarb and set it out in the sun (or in the oven), until dried up and shriveled. If you leave it outside, you might cover it lightly with a thin cloth to keep dust and gunk away.

Once the rhubarb dries up, pack it in sugar until needed. They get really small, so make a lot more than you think you’ll need.

Use them in the place of raisins in bread, soups, and puddings.
Give them to a friend for a gift with a note that says “Just be glad it’s not Hákarl”
DIY Rhubarb Raisins
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Rhubarb raisins are easy to make. The times for drying will vary drastically depending on if you use the oven or outdoors- as well as on the size of your rhubarb pieces.
Servings Prep Time
1/4 cup 5 minutes
Cook Time
30-90 minutes
Servings Prep Time
1/4 cup 5 minutes
Cook Time
30-90 minutes
DIY Rhubarb Raisins
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Rating: 0
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Rate this recipe!
Print Recipe
Rhubarb raisins are easy to make. The times for drying will vary drastically depending on if you use the oven or outdoors- as well as on the size of your rhubarb pieces.
Servings Prep Time
1/4 cup 5 minutes
Cook Time
30-90 minutes
Servings Prep Time
1/4 cup 5 minutes
Cook Time
30-90 minutes
Ingredients
  • 2 stalks rhubarb
Servings: cup
Units:
Instructions
  1. All you need is a very hot day (95-100F), or a barely warm oven (150F). Chop up a pile of rhubarb and set it out in the sun (or in the oven), until dried up and shriveled. If you leave it outside, you might cover it lightly with a thin cloth to keep dust and gunk away. Once the rhubarb dries up, pack it in sugar until needed. They get really small, so make a lot more than you think you’ll need.

Blueberry Cardamom Ice Cream

Makes 2 quarts

There’s an old Icelandic saying: “Even though you are small, you can still be clever.”

Teeny weenie blueberries, fresh from the bush may be small, but they make the most adorable and extraordinary purple ice cream. And, as you drown in bite after bite of cold, sweet, glorious goodness, you also consume a quarter ton of antioxidants. Clever, indeed. So, churn up a batch. Stick around to watch as it freezes in the belly of your ice cream maker – you’ll be all smiles as the violet blue blends with the rich cream and sweetened by a light touch of sugar and cardamom.

Make ice cream. Let joy overwhelm you – become a child, yet again.

I’m honored that this recipe was featured in Penzy’s Spices’ 2012 early summer catalog.

Ingredients:

2 cups blueberries
1 Tbsp water
1/2 tsp fresh, crushed cardamom (the seeds of about 15-20 pods)
2/3 cup sugar
2 cups heavy cream
1 cup milk

Method:

Ah, blueberries. There’s no quicker way to revive the inner child. Especially when the winter has drug on, and on, and on – our friends in Iceland will tell you that.

Here’s what you do to start giggling like a six year-old again:

1. Fly to Iceland

2. Pick blueberries

3. Make ice cream.

Your nearest farm will also do. You’ll not only leave with blueberries, but a lifetime of happy memories.

Ava loves blueberries, so she adored our little outing to High Fence Farm this month. She was especially keen on carrying the bucket.

Try not to eat them all in the car ride home. Once you get those blueberries home – what few you do get home will make delightful ice cream. It’s totally worth the wait.

Here’s what you do:

Stir and simmer together blueberries, water, sugar, and cardamom until blueberries soften and the sugar dissolves- about 5-10 minutes. Chill completely – in an ice bath or overnight.

Meanwhile, dream a little daydream:

Decide where you’d rather eat the ice cream when it’s all done. A) While watching a fisherman’s stone-lifting competition, or B) while floating over the Dettifoss waterfall.

Lifting stones is a way to assess a fisherman’s capability and therefore pay. The largest stone weighs 154 kg. Djupalonsandur, Iceland. Photo by Chris | The Dettifoss waterfall, Iceland. Photo by Roger McLassus.

I’m totally going for the waterfall. I like floating. Floating with ice cream sounds even better.

When the blueberries are sufficiently chilled, give them a buzz-whir with an immersion blender (or regular blender). You can keep a small scoop unblended for texture, if you’d like. Just keep in mind they do get very hard.

Add to ice cream maker with cream and milk. Churn according to package instructions.

Even Iceland’s landscape looks like churning, swirling ice cream. How weirdly wonderful.

Kaldaklofsfjöll mountain range, Iceland. Photo by Valtameri

Except, of course, that blueberry ice cream is distinctly more purple than the ice in Iceland.

Eat it right up! Straight from the machine is best – when it’s like soft serve.

You could also put in a container and freeze a few hours longer, until scoopable.

Totally amazingly scoopable.

With each bite, feel yourself transform into a carefree child.

Full of light, and laughter, and love.

And giggles. Lots of those, too.

Enjoy!

Blueberry Cardamom Ice Cream
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
There’s an old Icelandic saying: “Even though you are small, you can still be clever.” Teeny weenie blueberries, fresh from the bush may be small, but they make the most adorable and extraordinary purple ice cream. And, as you drown in bite after bite of cold, sweet, glorious goodness, you also consume a quarter ton of antioxidants. Clever, indeed. So, churn up a batch. Stick around to watch as it freezes in the belly of your ice cream maker – you’ll be all smiles as the violet blue blends with the rich cream and sweetened by a light touch of sugar and cardamom.
Servings Prep Time
2 quarts 15 minutes
Cook Time Passive Time
10 minutes 1 hour
Servings Prep Time
2 quarts 15 minutes
Cook Time Passive Time
10 minutes 1 hour
Blueberry Cardamom Ice Cream
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
There’s an old Icelandic saying: “Even though you are small, you can still be clever.” Teeny weenie blueberries, fresh from the bush may be small, but they make the most adorable and extraordinary purple ice cream. And, as you drown in bite after bite of cold, sweet, glorious goodness, you also consume a quarter ton of antioxidants. Clever, indeed. So, churn up a batch. Stick around to watch as it freezes in the belly of your ice cream maker – you’ll be all smiles as the violet blue blends with the rich cream and sweetened by a light touch of sugar and cardamom.
Servings Prep Time
2 quarts 15 minutes
Cook Time Passive Time
10 minutes 1 hour
Servings Prep Time
2 quarts 15 minutes
Cook Time Passive Time
10 minutes 1 hour
Ingredients
  • 2 cups blueberries
  • 1 Tbsp water
  • 1/2 tsp ground cardamom
  • 2/3 cup sugar
  • 2 cups heavy cream
  • 1 cup milk
Servings: quarts
Units:
Instructions
  1. Stir and simmer together blueberries, water, sugar, and cardamom until blueberries soften and the sugar dissolves- about 5-10 minutes. Chill completely – in an ice bath or overnight.
  2. When the blueberries are sufficiently chilled, give them a buzz-whir with an immersion blender (or regular blender). You can keep a small scoop unblended for texture, if you’d like. Just keep in mind they do get very hard.
  3. Add to ice cream maker with cream and milk. Churn according to package instructions.
  4. Eat it right up! Straight from the machine is best – when it’s like soft serve. You could also put in a container and freeze a few hours longer, until scoopable.

Menu: Iceland

Good things are all around me. Yesterday I celebrated my third wedding anniversary with Keith. On Friday my brother Keith is coming to visit us all the way from Florida.  (We haven’t seen him in a year and a half. We miss him.) But, lest you think it’s all about the many Keiths in my life, Monday is Ava’s 2nd birthday. That’s pretty great, too.

Not to mention I’ll be sharing Icelandic treats with you all week. Given the heatwave we’ve been enduring, I’ve put together a summertime sampler… except for the hot and hearty Rye Bread Soup. I dedicate that recipe to our friends in the Southern hemisphere, where a sweet, hot bowl of rye bread soup might be just the ticket.

What sounds good to you?

Rhubarb “Raisins” [recipe]
 A simple and ingenious way to use up rhubarb in baked goods.

Rye Bread Soup [recipe]
 The hot answer to Iceland’s sweet tooth. This unusual soup is loaded up with raisins and sugar. And, of course, rye bread.

Blueberry Cardamom Ice Cream [recipe]
 Cream. Blueberries. Cardamom. Sugar. Need I say more?

Chilled Rhubarb Lemon Soup [recipe]
 The bright cheery flavor of this tart soup will make you a believer.


About the food of Iceland

Icelandic houses with turf roofs. Photo by Stefan Schafft

Do you remember in gradeschool when your teacher told you that Iceland is actually greener than Greenland?

That blew my wee, 11 year-old mind. It still does. The simple factoid pops up at the strangest times, like when I’m in line at the grocery store or weeding the garden. Or brushing Ava’s hair. It’s amazing the lifelong influence our teachers have on us.

Iceland is greener than Greenland.

Apparently the island was named Iceland to deter people from overpopulating the small country. They hoped instead that icy Greenland would lure people over instead – you know, because they named it Greenland.

Tricky, tricky.

Hot spring (Leirhnjúkur, Iceland). Photo by Andreas Tille

I’m happy to report that’s not the only trick Iceland has up her sleeve. In the kitchen they turn trick after trick, resourcefully turning unusable food into delectable nibbles. Have a bunch of stale rye bread? Don’t throw it out – make sweet rye bread soup [recipe]. Need a handful of raisins, but only have rhubarb? No problem. Icelanders make it happen [recipe].

They even make cod roe waffles, which I read about in Icelandic Food & Cookery by Nanna Rognvaldardottir. In her recipe she actually folds the roe (fish eggs) into the batter and cooks it straight up.

While there certainly is a lot of fish on this island nation, there’s also a surprising amount of lamb and offal, especially in the long winter when stews and roasts reign supreme.

The summer brings plenty of fresh rhubarb and berries – blueberries, lingdonberries, and more. They use the fruit in soups [recipe], jams, and ice cream [recipe]. Take a jaunt to pick your own (this is blueberry season, after all) and you’ll be feeling the Icelandic spirit.

And, speaking of the Icelandic spirit – remember not everything is how it appears.

Don’t judge a book by it’s cover.

Don’t judge a country by it’s name.

Someone else’s icy can in fact be your green and beautiful.

An important life lesson, don’t you think?

Heimaey, Iceland. Photo by Hansueli Krapf | Maps: Courtesy CIA World Factbook