These sunchokes come from our friends Marianne and Joel at Corner Springs Farm. It's one of my favorite crops of the year and something that actually grows in the winter. We cook ours twice so they become crispy on the outside and soft and custardy in the middle. We garnish it with tapioca pearls dressed with garlic pickle and a relish of fried chile, radish, lime and sunflower sprouts.
Winter Citrus Pie
One of my favorite things about winter is that it's citrus season! The idea for this dessert started with key lime pie and then we started playing around with all the elements. The crust is coconut barfi - an Indian fudge-like confection. The custard is made with the best citrus we can get our hands on. We serve it alongside a citrus salad, coriander meringue and white chocolate cremeux.
Amaroo Hills Farm Duck
We receive ducks from our friend Ngon Nguyen from Amaroo Hills Farm in Ashland City, TN. The first dish features duck breast that's been marinated with cumin, timur pepper and cardamom. It's served alongside homemade paratha - my mom's recipe - cranberry athanu and a fresh salad. Roll it up like a taco and enjoy it! The second dish is duck confit biryani, which may be my three favorite words put together. Biryani is also a royal dish of braised meat and aromatic rice. It's a dish used to celebrate weddings, anniversaries and birthdays and so the ingredients used in it are super special - saffron, browned onions, pistachio, ghee and rose. Take some time to smell the aromatics before digging in.
Thelpi & Kadhi
It's cold outside, so we figured y'all can enjoy something that warms you up from the inside. Kadhi, a yogurt soup seasoned with cumin, white turmeric and ginger is a staple in Gujarati kitchens and one of my dad's favorite things to eat. We serve it with a fry bread that my mom learned from her cousin in London. It has sorghum and cornmeal flour, fenugreek leaves and sesame. Dip the thepli in the soup and enjoy a little hug at the beginning of the meal.
Idada
Idada is a Gujarati steam bread made with rice and urad dal. While it's a very simple, sponge bread, we used to have it for breakfast or as an after school snack. Garnished with black pepper and green chutney, it's a fun start!
Scallop Nimbu Saan
Nimbu Saan is a dish from Northern India, specifically the state of Uttarkand. Nimbu means lemon and Nimbu Saan is essentially a dip of yogurt, citrus and a paste of hemp seed, garlic and cilantro. We cure the scallops in lime and salt and then serve them with Nimbu Saan featuring a variety of winter citrus.
Sweet Potato Behl
Bhel is an Indian street food dish. We used to go to India ev- ery other year and when I was a kid, my mom wouldn't allow me to eat street food because the water they used wasn't purified. Luckily, I have a cousin who snuck me out to get some and it was the most amazing thing I have ever eaten - so many flavors and textures. I've never craved anything as much as I do bhel! This bhel is made with homemade sweet potato tots, tamarind chutney, mint chutney, yogurt, peanuts and sev.
