Aga The Indian Super Restaurant

 Many mom and pop restaurants  stay small for years and decades.This is not the case with Aga's, an IndianPakistano restaurant in Houston ,Texas.It has  big Texan energy mixed with deliicous Siuth Asian food. It is the must see restaurant in her area, drawing in hundreds of people a night!

Regular contributor and chef Priya Kirishna wrote about this phenomena in today's New YorK Times Wednesday section. Aga's is the go to  place for a Saturday night, with long lines rivaling the lines for concert tickets.It's a super popular place.The eatery serves about four thousand guest a day!!!! Then there's another sixteen hundred take outs and deliveries on a daily basis.Their annual net is around eight figures a true rarity for any independently owned place in the world. According to the Uber Eats Company Indian and Pakistani food are not even in the top three cuisines it delivers and Houston is not even in the top Uber cities. Two reasons might be that the food is consistent and there are strong ties to the Houston area according to Safraz Maredia, and Uber Eats executive who oversees operations in Canada  the US and Latin America.Another reason comes from Houston Chronicle food critic Bao Ong  who gave Aga a top review says it's the community that makes the restaurant and the clientle is loyal.The food is incredibly authentic with such favorites as chicken handi -  a North Indian classic of barbecued chicken and roasted I in aspciy buttery tandoor sauce along with biryanis with all sorts of meats and vegetables.

It didn't start out like that for the Maredia family of six brothers and sisters who bought Agas' (they're not related to the Uber Eats executive mentioned earlier). The restaurant was struggling and there was a fact that none of them had any restaurant experience.They had just moved from California and were finding limited business One brother Shankat even asked another brother if he really wanted to buy it. Their persistence paid off The inconsistent food became consistent and the space got revamped. They added regional specialties from their childhoods in India and Pakistan  such as Hybera badi gosht made with slow cooked lamb and Balti gosht  a slow cooked lamb curry with an aromatic sauce of tomatoes and garam masala.Youtube and their spouses provided cooking instruction. Customers were slow r come at first,even from the local mosque (although that is due to a mosque member  owning a rival restaurant). It was word of mouth that made the masses come.They became so popular that they opened dup in Katy Texas (Renee Zellweger's'  home town) thirty miles away,. They're planning on more restaurants throughout the region.

Aga's is a phenomenon that no other restaurant could match. It has good Indian and Pakistiani food that rivals no one. They are the super eatery of the US

One Recall After Another After Another

 It seems like everyday some food in the US is being recalled. It started with lettuce with cylospora , Now it's mice in pepperoncini. There's no telling when it will end.There is telling how to shop during this time.Carefully and alertly. That's the best advice for now.

How did we end up here? We've always had recalls, dating back to the early 1900's thanks to the great writer Upton Sinclair who exposed the meat packing industry in his groundbreaking novel The Jungle.  Thanks to him we have federal food safety legislation which seemed to work for over 120 years. However thanks to RFK Jr and the Trump government there haven;t been so many enforced regulations.The FDA here in the States has been under all sorts of cuts.The number of people making inspections have been axed and companies have been allowed to get away with all sorts of shortcuts. That means the consumers are now getting lower quality foods and drinks. It also has reached ingredients like  eggs and flour along with milk. It;s a crap shoot as to what could affect you.It could be cylospora or cylosporiasis derived from the nasty little parasite that causes explosive diarrhea and stomach cramps.People have been hospitalized for a along as seven weeks with it.Salmonella is another problem that's making the rounds too.This rod shaped bacteria has also caused the same stomach tsunami as those parasites. Then there are the findings of everything from a dead mouse in pepperoncini to shards of glass and metal.

What's a home chef to do? Get on X(formerly Twitter) and get the latest updates on what's contaminated and what's recalled. If you don;t trust X then head to FDA Recalls, Market Withdrawals and Safety Alerts. Type in the product you want researched and a whole list of stores will come up with the recalled products.This should help. The best bet is shop smartly. Any frozen food as well as fresh can also be recalled whether from bacteria or some foreign object that got in during the manufacturing process. The problem is you can;t be too judicial or prudent.That hamburger you bought today may be recalled two days from now. That cookie dough you planned on baking this weekend may be reported  with metal shavings or mouse droppings in a week. Maybe the safest bet is picking your own. It is apple picking time so these can be safe if you pick them yourself. Some farms are offering fresh picked Brussels sprouts,kale, winter squash beets,carrots ,broccoli and cauliflower along with Swiss chard.A few farms will let you pick them yourself. If that's the case go for these, and wash them thoroughly in white vinegar and water before doing anything with them. 

As long as we have loose regulations ;we'll keep having recalls . Maybe the best advice is to shop at the farms and be alert to what's being recalled. It is a tough time but home chef's will get through it. 

Your First Big Cook Or Bake

 Autumn is officially here and with it cooler weather. That makes it easier to cook and bake. What will be on your to make list? Will it be cookies ? A big pot of chili Homemade soup or an entire toast?Will you look forward to baking pies and spice cakes?

My first major fall cook was a huge pot for chili.It's an easy one with a lot of stirring and tasting for the tight spicy flavor.However risotto Milanese and baked  caramel apples along with poached pears in wine are also going to be made during these cooler times.

What are you looking forward to cooking and baking now that it's fall? Let us know here.

The First Roast Of Fall

 The days are cooler now which makes it perfect for roasting and cooking. This is the time to begin Sunday roasts. the question is what to make and what sides to have with it.Then there's the dessert What goes well with a hearty meal?

Buying a  roast these days is not as easy as it used to be. Between high prices and food recalls what's a shopper to do? There have been several red meat recalls lately(as there are with every other food in the US).Try a London Broil which is the perfect Sunday roast. Add a puffy and buttery Yorkshire pudding with it t soup up the gravy . This is a pricey  cut but Stop and Shop has a good one for under twenty dollars. Acme just comes in at that price.Some private meat markets will have it at a lower price like twelve dollars for a smaller cut. Another fall must roast is pork A good pork  shoulder roast will cost you about ten dollar and more at Wal-mart while Acme has it at twenty-one dollars. There is also ham and a good one can run anywhere from$8.99 to $15.99 at Acme. It's not too early to practice for Thanksgiving. A roast turkey s the perfect Sunday dinner. Stop and Shop has Butter Balls Boneless turkey breast for only$12.99 while Stop and Shop has it for $14.99 The best thing about Sunday roasts? Great leftovers for Monday's and Tuesday's lunch and dinners.

As for sides, stuffing is a must for both pork and  turkey. Think a homemade one with sliced apples for the pork shoulder.This definitely gives Oktoberfest vibes. Also have a side of red cabbage too for a filling meal. Cornbread stuffing is always perfect for turkey and you can even get the stove to variety.It's great for shopping up all that gravy.Creamed spinach is a must however use frozen.Fresh (and even sometimes precooked) are subjects to all sorts of bacteria these days. Brussels sprouts are a tasty side to any meat you serve.Make it Piedmontese style with melted butter and a good sprinkle of Parmesan cheese. Any kind of broccoli is an excellent side too. Have it with just lemon and butter or a cheddar cheese sauce Approach ny fresh veggie with caution these days. There 's a daily recall and you never know what's going to be on it.How do you end these meals? Think a fresh made apple pie with vanilla ice cream.A fancier version is apple galette with creme fraiche. You could also make the French pot de creme.This is a lush decadent chocolate pudding created from cocoa and heavy cream along with egg yolks. These are cooked in a water bather until the custard is set. Top with whipped cream and shaved dark chocolate.

It is roast seasonCreate a lavish Sunday roast that the family will appreciate. Have all the trimmings and a lush dessert to follow. Its a great way to welcome fall.

Nor Easter Ready

 The East Coast is prepping for one of the first pre winter Nor'easter,Treat it the same as a hurricane.Be prepared.Be stocked up and be ready for anything.

First of all are you ready to leave if there's flooding in your area? Make sure there are travel essentials food wise along with pet food and baby formula.Bring crackers  and juice boxes along with sandwiches  to eat .Baggies full of cookies and pretzels along with nuts are always good. Also baggies full of cereal are also helpful along with croissants for a quick breakfast. Some motels, and hotels will offer breakfaTreat yourself  and your family to a hot one .Many on higher ground are wisely staying at home. Tonight they are getting in last minute shopping before heavier winds and rain arrive. Bread and milk should be at the top of your list along with dry foods such as cereal and pasta. Canned foodstuffs are another must. You can create a nice sauce just by using canned diced tomatoes , tomato paste and olive oil. Also canned veggies are another must since they can be cooked and then chilled for salads. What about meats? Get canned. Think tuna and salmons along with Spam and any deviled meat like ham and chicken. These are versatile and can be made into a variety of dishes.

What about the perishables like eggs? Try to get half a dozen instead of the usual twelve.Eggs can go bad if the power gets shut off and you don't want to throw away eight or nine of them.Be judicious with buying a  lot of frozen food too. If the power goes out the only think you can do is cook everything in a gas oven,If you want to do this, then get frozen pizza Bagel Bites and Stouffer's casseroles. This will  keep a housebound family happy. If you still have power then also buy frozen burgers and  hot dogs along with buns. These are perfect in the air fryer and go well with any kind of frozen fry. If the kids get bored then also have a few rolls of cookie dough handy. This will  keep them occupied and it's a great snack for movie night. Also have rolls of cinnamon rolls too for a breakfast in on a rainy Sunday morning. There are other food project you can try too. Think cupcakes and frosting or making caramel apples to alleviate that cooped up feeling. Also have plenty of healthy  fun snacks like pretzels and popcorn along with apples and pears for healthy snacking

Be Nor'easter ready. Either be well stocked or be ready  to flee floods.Have plenty of food and water along with favorites for a wild and wet weekend.

An End Of Harvest Meal

 A meal co sitting of only veggies may scream summer yet an end of harvest one quietly ushers in fall. Farmers markets have the last  of the season fruits and vegetables. T hese can be turned into lush , flavorful  dinners and desserts.It;s a lingering taste of the warm weather with a nod of what's to cone.

Regular contributor and chef David Tanis gave these recipes in yesterday's New York Times Wednesday Food section. He advises home chefs to go to their local farmer'smarket. He scored  sweet peppers,herbs  and plums. Field  grown peppers have a better taste than their hydroponically grown counterparts.His fresh herb salad is paired with fresh mozzarella.It should be served cool at room temperature instead of cold from the refrigerator.It can be sliced from a larger piece or smaller pieces  called ovolini -egg sized or cieligni  cherry size or bocconcini -bite sized.The herbs  are a good mix of  strong and mild with mint and tarrogon leading the list. The next dish and the main one is risotto .There should be a brisk heat heating up the arborio and the broth should be a scant amount.Let the rice nearly dry. As for the dessert e is also into roasting plums as he did with the peppers for the risotto.He serves it with a variation of creme anglaise but vanilla ice cream can be used too.

His risotto is with Pecorino and roasted peppers.The peppers are usually yellow or orange to give the dish sweetness There is also cayenne for bite too. This is a typical arborio dish with the rice first being cooked in an onion and olive mix. Two cups of  white wine are added and then the chicken broth.Add the roasted peppers which have been marinated in a mix of olive oil,turmeric, saffron, water cayenne and garlic.Cook until the rice is soupy. Add three table spoons of un salted butter cut into pieces ,grated cheese and parsley The salad goes perfectly with this.Make the dressing first.It a cut small shallot mixed with either lime or lemon juice or white wine vinegar. Three loosely packed cup of herbs such a as the mint ,tarragon parsley  watercress, chervil,basil, shiso,sunflower shoots, purslane and small red sorrel are washed and added to  arugula. Dress the salad.Add sliced radishes along with mozzarella slices. Dessert is roasted plums which are swimming in a cardamon  creme. Coconut milk is cooked with sugar in a small sauce over a medium heat under the sugar dissolves.Add cardomon and steep for thirty minutes.Egg yolks are mixed in a smal lbow l and then add to the creme.This is put into the pot and cooked for three t five minutes or until it thickens. the plums are cut  into wedges ,tossed with sugar and placed in pan.They  should be ready when the sugar crusts and there is a sticky plum juice at the bottom.  They should be cooked at 400 degrees Farenheit for thirty minutes. Cool and serve the the cardamon creme.

There are still great bounties at the local farmer's market. Buy these. Then create delicious vegetarian meal that celebrate the harvest.

Celebrating A Regal Chef

 The Inn at Little Washington by all rights should d not exist.It has a rockybeginning filled with hatred and prejudice .Yet its' creator and chef Patrick O'Connell stuck with it ignored the noise and  bigotry and went on to create one of the greatest inns in the US. Now there's a book about this remarkable chef and his mission.

Regular contributor  Brett Anderson wrote about Chef O'Connell in today New York Times Wednesday Food section.Chef O'Connell's autobiography Main Middle and Gay : A Chef Finds His Place In The World Against All Odds. which is out now. His memoir begins long before his famed restaurant and inn. It actually starts when he was four and his favorite doll dropped in the mid.He let out a blood curdling scream  in their Washington DC neighborhood. The next day a groups of older boys dragged him into an alley, tore off his clothes and stuffed wads of paper in his mouth. His parents moved to rural southern Maryland where it was a safer place to raise children.Later he experiences more trauma being molested by a stranger on a bus trip to Wisconsin to visit his grandparents. He used repressed  childhood trauma and anger to channel his creativity. His trompe l'oeil cheesecake is inspired by an experience while eating a pear watching a train go by.Then there is the big moment when he and his partner moved to this Washington DC suburb to start the inn and restaurantThey were met with vicious prejudice and bigotry along with even harassment for planting trees.

The inn and eatery which also has a bakery is one of the area's most famous restaurants. Luminaries such as Barbra Streisand and Andrew Oloyd Webber have stayed there.Lloyd Webber even claimed"that this little hotel has the best dining experience I can remember in a long while, perhaps my best ever.) The dishes are a fusing of Southern ingredients with french techniques. Chef O' Connell's theatrical cooling anticipated the performative molecular gastronomy of the late 1990's and early 2000s. The restaurant has such unusual dishes as the carpacio of  baby lamb loin served with the surprising savory Caesar salad ice cream.This last is a savory custard mixed with chopped anchovies,Parmesan cheese ,garlic Dijon mustard and Worcester sauce. There is also his potato chip cannoli an amuse bouche which has sliced and fried potatoes wrapped around that Southern must have pimento cream cheese, It s bakery Patty O's has homemade butter pecan ice cream, along with its famed chocolate mousse and light airy croissants.

Patrick O'Connel has a create an empire and an amazing  life. The Inn At Little Washington is a Michelin starred eatery. It is thanks to him and his creativity that it is still thriving.