Welcome to the New Year! This is my first blog post in this new year. It has been a very slow start, first with a vacation in Mumbai for 3 weeks, involving a trip with the whole family to Jaipur. It was my first time to Jaipur, and the experience was wonderful. I will talk more about it in a separate blog post, and give some insight into what we did on our trip. Mumbai was amazing. Spending quality time with my family was just what I needed after an extremely busy 2018. We both had worked really hard throughout the year, and spending this time with family was a treat! Mumbai has changed a lot in four years, and seeing all the globalization was quite an eye opener, and amazing to see, from the Mumbai that I grew up in. The grocery stores are like the American grocery stores, well kept, and you get all the international items possible. The restaurants have really become top-notch, and the hospitality is way beyond. They will ask you at every point in your meal, if we are enjoying the meal, and they always provide their recommendations on what to order. Very impressive!
I will do a blog post on the places I visited on my trip, but for now I want to share with you a recipe that I did for a brand last December. I LOVED how the recipe turned out, and hence I wanted to share it in a blog post. The appetizer can be served for any dinner party, entertaining or it would be fantastic for the upcoming Oscars too! It is simple, with fresh ingredients, and sophisticated in my eyes :). I use the seasonal winter produce in this recipe. The polenta is made firm, spread on a shallow tray, and then cut into rounds after it cools down. The tray can be kept in the fridge for a couple of days as well. The polenta rounds are then shallow fried or sautéed on a pan to brown them slightly, and crisp it up. it is then topped with roasted spiced delicate squash, which is my favorite squash, sautéed mushrooms, some feta, pom arils and pine nuts. Then it is drizzled with this very flavorful sage pine nut pesto. So good!
My kids loved this dish too which tells you about their palate :). The dish is well rounded in flavors, a little bit of salty, spicy, sweet and sour from all the different components on the polenta round. If you do make this dish, please do not forget to tag #thejamlab on Instagram, and/or leave a comment on this blog post.
Hope you all are having a wonderful January and hope you all are staying warm wherever you are! It has been a rainy month in Northern CA, and the rain is always welcome :). Loving the weather right now, but thank god I am not in the snow 😉 .