What The Fudge?
As the days draw closer... my heart pounds faster and this blog reminds me of my gupshups with my Pa. I started this blog in his memory and as my vent out space to talk through the medium he understood best-FOOD
Every March, it reminds me that this space has become a year older. We are now into our fourth year of blogging and have no regrets whatsoever. Met many wonderful people along the way...many friendships are for keeps indeed both online and in person. As I reflect on all the tumultuous moments gone by juggling tutoring others' children, rearing my sons, living apart from the husband as he was abroad on work and all the other major milestones that I have crossed...I know for sure that my father was and will always be my hero and trailblazer! If it weren't for his untimely demise back in December 2011, I do not think I would have tread this path or even talked about food the way I do.
I did look at food and have captured many sequences unconsciously but certainly with the innocence of a traveller with her camera. My eyes always ate rough and tough dark, macho bearded men, sober coloured handlooms, junky jewellery, bohemian looks in women, rustic furniture and texture... the same way it does with food. I always captured them and stored those images never realizing that a dawn would arrive when I would be talking about food the way I would about all the other fascinating things. I am amazed at myself that I could accommodate and find time despite many odds that came my way. No regrets at all!
And now as the blog turns four, would love to toast this with a sweet. I never venture out and prepare fudges. I find them too sticky to play around with and too sweet for my liking! I have had one of my students' mothers who has always gifted me fudgy chocolates every Diwali(Festival Of Lights) or New Year's. She would include lots of dates in it as well. It has made its way with me through many of my travels as a go to box of fudge to binge or get my dose of sugar rush.
I have taken the recipe from a mentor and guide's blog http://www.fondbites.com/bake-along-116-simple-chocolate-fudge/ and the words-"Zero level of complexity" hit me in the face like..."Hello Madam, What The Fudge are you waiting for?" That's how simple it is and fudgy as well.
So with that recipe as my reference, I stuck to dark chocolate and lightly toasted peanuts. Garnished them with desiccated coconut cause that's how my student's mother used to roll her fudges in. I did use an ingredient called Goond (Dink/Edible Gum) I followed the instructions on how to toy around with goond. Took a few of those and lightly fried it in ghee until they puffed up well. Once puffed, extracted them from the pan and then crushed them in a mortar and pestle. I just added a tiny bit for that extra crunch. I understand this ingredient makes good laddoos/laddus (another handmade sweet from India)
Loved the texture, but truly fudgy and best refrigerated.
^ That includes me as well! Happy Birthday Blog :) I have crossed almost five hundred plus recipes in these four years-a couple of restaurant reviews as well!
My father truly is The Wind Beneath My Wings.
Every March, it reminds me that this space has become a year older. We are now into our fourth year of blogging and have no regrets whatsoever. Met many wonderful people along the way...many friendships are for keeps indeed both online and in person. As I reflect on all the tumultuous moments gone by juggling tutoring others' children, rearing my sons, living apart from the husband as he was abroad on work and all the other major milestones that I have crossed...I know for sure that my father was and will always be my hero and trailblazer! If it weren't for his untimely demise back in December 2011, I do not think I would have tread this path or even talked about food the way I do.
I did look at food and have captured many sequences unconsciously but certainly with the innocence of a traveller with her camera. My eyes always ate rough and tough dark, macho bearded men, sober coloured handlooms, junky jewellery, bohemian looks in women, rustic furniture and texture... the same way it does with food. I always captured them and stored those images never realizing that a dawn would arrive when I would be talking about food the way I would about all the other fascinating things. I am amazed at myself that I could accommodate and find time despite many odds that came my way. No regrets at all!
And now as the blog turns four, would love to toast this with a sweet. I never venture out and prepare fudges. I find them too sticky to play around with and too sweet for my liking! I have had one of my students' mothers who has always gifted me fudgy chocolates every Diwali(Festival Of Lights) or New Year's. She would include lots of dates in it as well. It has made its way with me through many of my travels as a go to box of fudge to binge or get my dose of sugar rush.
I have taken the recipe from a mentor and guide's blog http://www.fondbites.com/bake-along-116-simple-chocolate-fudge/ and the words-"Zero level of complexity" hit me in the face like..."Hello Madam, What The Fudge are you waiting for?" That's how simple it is and fudgy as well.
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| Thank You Google Images :) |
So with that recipe as my reference, I stuck to dark chocolate and lightly toasted peanuts. Garnished them with desiccated coconut cause that's how my student's mother used to roll her fudges in. I did use an ingredient called Goond (Dink/Edible Gum) I followed the instructions on how to toy around with goond. Took a few of those and lightly fried it in ghee until they puffed up well. Once puffed, extracted them from the pan and then crushed them in a mortar and pestle. I just added a tiny bit for that extra crunch. I understand this ingredient makes good laddoos/laddus (another handmade sweet from India)
Loved the texture, but truly fudgy and best refrigerated.
My father truly is The Wind Beneath My Wings.
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