I got a funny call the other day – my mom, sounding slightly alarmed, asked me if I had time to talk.  She said she’d gotten a call about something I’d written in my blog.  My first thought was “Someone is still reading my blog?” and my second, “Did I accidentally write something offensive?”

It turned out that in my post about Indian Cauliflower I mentioned that I’d gotten a spice kit/cookbook that a family friend didn’t want.  The only problem was, the kit was a gift from his daughter, then he gave it to my mom, and then she gave it to me.  And all three of them read the blog post.

At least everyone got a good laugh out of it, and I’m still enthusiastic about the gift, even if it wasn’t for me!

You’re about to read a tale with a tragic ending, but a very delicious beginning.

It happened two Fridays ago.  For Christmas, I had given Jeremy tickets to Beer Advocate’s Night of the Barrels, a sampling of wood-aged beers in Boston.

Trips to Boston are always a good excuse to explore a slightly different culinary landscape.  Rhode Island is lacking in European restaurants (except, of course, Italian), and cold weather is the perfect time for potatoes and sausages.  So Cafe Polonia seemed like a great dinner choice and was even convenient for travel (right off the Andrew T stop).

We planned to get enough food in our system that the beer wouldn’t go to our heads – what we didn’t expect was eating such delicious and plentiful food that we’d hardly have room for beer.  That, my friends, was the tragedy.

Tripe soup, the Polish Plate, and a Gypsy Pancake at Cafe Polonia

When we saw the menu, we couldn’t help ourselves. There were so many choices I’ve never seen on a US menu, even in Polish restaurants.  We started with soup – tripe (me) and forest mushroom (Jeremy), and had to share the blood sausage appetizer,  and of course it was impossible not to get two entrees.  Jeremy got the Polish Plate, a good sampler with kielbasa, stuffed cabbage, hunter’s stew and pierogies.  I was intriuged by the Gypsy pancake, described as a potato pancake stuffed with goulash. The menu did say “giant”, but I didn’t expect the two dinner-plate sized potato pancakes with goulash.  It was so delicious I finished half (which is probably twice a normal dinner portion), and was pained that I didn’t live close enough to take home a doggy bag.

You can imagine how full we were when we got to the beer tasting.  But would you have been able to resist?

Cafe Polonia
611 Dorcester Ave.
South Boston, MA
http://www.cafepolonia.com/

Cauliflower is like a blank canvas which takes beautifully to strong flavors. I like it roasted with bold spices, in a soup with blue cheese, raw with spicy hummus. Recently I discovered this Indian recipe in an out-of-print book called “Cooking with the Spices of India”. A family friend gave me the book, which came with a box of spices, because he wasn’t so fond of Indian food. I’m very happy he thought of me!

This recipe is out of this world. It might sound involved, but after you make it once, you’ll find it’s totally worth it (and not actually that complicated).

Panch Phoran is a spice mixture composed of fenugreek, nigella seed, mustard seed, fennel seed, and cumin seed.

Braised Cauliflower with Panch Phoran Yogurt Sauce

• 1 small onion, peeled and coarsely copped
• 3 cloves garlic, peeled and coarsely chopped
• a 1-inch piece fresh ginger, peeled and coarsely chopped
• 1 cup lowfat yogurt
• ½ tsp salt
• 1 tsp sugar
• 1 head cauliflower (about 2 lbs), separated into bite sized florets
• 3 tbs vegetable oil
• 2 whole cloves
• 2 green cardamom pods
• a ¾ inch piece cinnamon
• 1 tsp panch phoran
• salt, to taste
• ¼ cup fresh cilantro, coarsely chopped

In a blender, combine the onion, garlic, ginger and 2 tbs of cold water. Puree and transfer half of the paste to a large bowl with the yogurt, salt and sugar. Stir to combine. Mix in the cauliflower florets, turn the florets in the marinade to coat thoroughly and set aside.

In a large skillet, heat the oil over medium-high heat until very hot, but not smoking. Add the cloves, cardamom pods, cinnamon and panch phoran, stir and allow the spices to sizzle and pop, about 30 seconds. Add the remaining half of the garlic-ginger puree and stir for 2 more minutes. Add the cauliflower-yogurt mixture and cook for 3 minutes. Reduce the heat to low, cover and let the cauliflower simmer for 5 minutes. Uncover the pot and finish cooking until the cauliflower is tender, about 12-15 minutes. Check for salt, stir in the cilantro and transfer to a serving dish.

What is Muesli?  For many people, it’s the lonely imported box of oats and dried fruit at the end of the cereal aisle.  But I’ve always known it as a real treat – a mixture with oats and yogurt that my mom would make on weekend mornings.

Muesli was popularized by a Swiss physician at the turn of the 20th century as part of his regimen for healthier eating.  It’s one of my favorite power breakfasts, perfect after the gym or before a long day.

Muesli made with dried figs and cherries

Muesli (makes 2 small or 1 large serving)

Vary the amounts based on your mood – I often use an apple per person and very little of the other ingredients, making it more of a breakfast fruit salad.

• 1 apple, cored but not peeled
• 1 tbs lemon juice
• 1/2 cup yogurt
• 1 tbs honey
• 1/3 cup oatmeal or granola
• 1/4 cup chopped nuts, such as almonds or pecans
• 1/4 cup dried fruit, such as raisins or dried cherries

Grate the apple using a box grater and toss with lemon juice.  Stir in yogurt and add honey to taste.  Mix in remaining ingredients. If you prefer softer oats, allow the mixture to sit for a few minutes before serving.