Dustpan Alley (OLD)

Saag Paneer Goes Local

(overcoming specificity)

I am a very specific person. In every way. In every facet of life. There is no corner in my brain that doesn't have very specific guidelines for existing, for processing thought, for storing memory, or for experiencing life. This is why you will never find the word "relaxed" as a descriptor of my personality. When I get an idea for something I want to cook, therefore, it is always very specific. I am often trying to reproduce in my kitchen fond memories of food I've had out in the world. I don't want something "similar", I want the real McCoy.

I have always loved Indian food, though I have taken very long breaks from it at times, and there are some dishes that every good Indian restaurant serves that I want to be able to make at home. Saag Paneer is one of them. Palak Paneer is another one. My friend Chelsea loves Indian food more than I do and is on a long journey of discovery with variations on many dishes in her own kitchen. Lately she's got me hankering for a little Indian food. In McMinnville, if you want something as exotic as this it is best to make it at home.

I have a great Madhur Jaffrey book that Chelsea gave me with a recipe for Saag Paneer. I happened to have a ton of fresh local gorgeous spinach that it would have been a food crime to waste. But being in the middle of a lot of change prevents me from getting my elbows whey deep in cheese making so where the hell could I come up with some Paneer which is a kind of farmer's cheese? No where, that's where. So I channeled my many resourceful friends' spirits for the answer. It was happily right under my nose at the Hillsdale farmer's market this week end. The price was high enough to scare the pants off of Vincent Price.

We'll call it a splurge. Fresh mozzarella. This stuff is amazing. It isn't like that really spongy wet stuff that floats in water. It's more like feta curds, a little salty, and tasting like the kind of slightly more aged mozzarella that is actually my preference*. It has the texture of a farmer's cheese. Voila! There was my answer.

The recipe also called for slightly more spinach than I had, dried fenugreek leaves, and a fresh chili none of which my kitchen could furnish. No fears! I just used a jar of my home canned diced tomatoes, more onion than the recipe called for, and left out the pepper. (I didn't feel like defrosting one of my roasted frozen ones.)

The other major issue is rice. Although I have a very small amount of rice left and could have used it for this recipe. I wanted to see what it would be like to go way off the Indian map and serve this dish on polenta.

It was superb! With a little cayenne and a lot of ginger it was warming (we've got a chill back in the air here) and filling. The cheese was perfect- it didn't melt but added the perfect mellow foil to the spicy spinach. The spinach was like butter and now I'm craving a bucket-full of this dish. I restrained myself to just one serving, but I could easily have inhaled the whole mess of it. I feel totally rewarded in my efforts to be less specific when it comes to recreating something that lives in my taste bud hall of fame.

Baby update: they are both doing quite well. Very spunky and now that Pippa is a whole week and a half older than she was when we got her- she's playing with Penny and watching them leap around on each other is so cute I could just cry. They are (sadly) still continuing to show more bald spots. Penny's stomach is still distended which worries me but not the vet.

We have moved them out of the tub and into our other bathroom. The problem with this is that now we open the door and they bolt out in hopes of exploring. Chick is often camped out at the bathroom door and sometimes lunges at it with snarls. Then licks her chops. So obviously I'm concerned about the eventual introduction of kittens to dog. Such meetings will obviously be heavily supervised for quite some time.

Here's something that makes every day a pleasure: every time Pippa sees me come in she cranks up her purr machine immediately.

These are some busy times for us. Cooking really good food when you're overloaded with things to take care of can seem impossible and yet there's never a time when it's more important to have home cooked food. I find it relaxing and soothing to cook. It stresses me out to not have any time to do it. I actually made some potatoes that would have been fabulous if it hadn't been for the fact that they got burnt due to my washing the kittens and not turning off the oven first. No worries though. Apparently Philip likes to eat burnt bits. I ate the good stuff. They were Greek potatoes with lemon juice, olive oil, and oregano. The lemon juice came from my friend in California. If we hadn't been able to eat those potatoes I would have been devastated by the waste of such a precious commodity.

We have lots of papers to sign, babies to care for, and a boy who's gotten his first note sent to the principle by his teacher. To be honest, I don't think this punishment is deserved for his crime which was one of blurting out something apparently shocking to the class. He didn't use swear words and I think it really boils down to the fact that us Williamsons lead a much less gentle existence than many other people do. What Max blurted out wasn't directed to anyone in the class and so I have a hard time understanding why it wasn't enough to punish him with one lost recess instead of a string of them.

In fact, my boy is feeling very out of place at school. He's been complaining of being made fun of for his name. He doesn't take teasing in stride. (I'm trying to use this fact to help him understand how others might feel when he teases them). This is the part I didn't think through when deciding to have a baby. That I would have to watch him go through all the stupid awful crap I went through as a kid. Misfits generally give birth to more misfits and it is awfully difficult for Max to really hear us when we tell him how it's often the misfits who achieve the most amazing things in life and end up having the best friends and that some day he'll be glad to be who he is.

Today I have to complete my Master Gardening final exam because tomorrow is the last class. My friend Nicole is putting together a local food group for our county and I'm going to a meeting for that tonight. So much to do! I also have to fill out papers to renew my passport because in May I'm going to go to my dad's wedding in Scotland! Right now I'm trying to think of what articles I might be able to pitch to magazines to make good use of the trip and what magazines?

I was thinking about doing a piece on eating vegetarian in Scotland. (Potatoes and beer is where it's at! Ha! Oh, but also the pub soups...often there is a meatless choice and I've had some excellent ones.) Scotland is my favorite place on earth besides Oregon. Not surprising since they are a lot alike. Especially climate wise. I've never been to Scotland in the spring, only the winter which is when I generally prefer to travel. Maybe I'll get to see some roses?!

Oh my god. I just realized that there must be some public access historical gardens I could see. OH what a dream that would be!!! Oooh, I wonder if there are any monastery gardens there to see? Clearly research is called for. But I don't have time for that yet. I also have to prepare my taxes and I don't even know where to begin with that this year. What a mess!

*The stuff being sold as "fresh" that's soft and spongy is not my favorite. Sometimes if it is stored in oil with herbs it can be delicious but generally I find fresh mozzarella to be lacking in flavor or character. This is why I will never be considered a true epicurean. That and the fact that I don't eat any goat or sheep's cheese.

Shush. I heard you gasp in the back row!!