The Focaccia recipe I am using: Food Network
On a chilly yet bright Sunday morning in NYC, I headed over to the Grand Bazaar for sampling some stuff for artbyvivarmaa and foodbyvivarmaa.
At the farmer's market, I found some edible flowers being sold. I needed some to sample for one of my upcoming dinner parties but I was also eager to try them in a different way.
Focaccia, in my opinion, is one of the easier breads to make. It's straightforward and tasty no matter what combination of spices you decide to mix it with. For me, I just chose rosemary and salt & although simple, it was delicious. I also use my breadmaker to mix the dough so it takes a lot more time off of my hands and keeps the batter very consistent.
Once done with the dough, it's a lot of olive oil! Make sure when you're transferring the dough here and there, use olive oil on your hands so that the dough doesn't stick.
The next few steps were pretty straightforward and easy. This also was the most fun part - poking the dough to give it texture for any toppings. My work here was easy as I only was putting rosemary, flaky salt, and olive oil. If you're doing focaccia art, this would be the time to put pepper, onions, tomatoes, etc. whatever you need. However, because I was using edible flowers, I could not put them on when the bread went into the oven.
There is something completely heavenly about freshly baked bread right from the oven...I enjoyed a huge piece of the focaccia along with my friend's recipe for oil dip. The purple flowers tasted minty and the yellow one...did not taste like much. Unfortunately, because the market was so busy, I did not get the name of the flowers, so we will have to do with colors! The white ones did not taste like anything either but the orange flowers tasted sweet. It was such an interesting addition to a simple bread recipe.
Inspired by my favorite restaurant in Syracuse. Eating avocado toast during the fiesty, homesick, winter months of Syracuse is what kept me going throughout college. I used to order avocado toast everyday (and have not yet become sick of it), put Frasier on Netflix and eat it before I started on my homework. It was one of the cheaper options on the menu and also nutrition packed. As I moved away from Syracuse, taking the original toast as my foundation, I built my avocado toast. It has all the essentials from the original - spicy and full of flavors yet avocado overpowering and added my own spin with olive bread, NO tomatoes, and my secret ingredient.
Although there is a lot going on on this flavor packed toast, the best way to keep track of it is by separating it out into 3 sections. First, the avocado itself. Second, the dry ingredients. Third is what it sets it apart - the sauce. For the olive bread, I either use my breadmaker or buy it from the local bakery.
Starting off with avocado itself:
2. Half a lemon's juice
3. 1/2 teaspoon pink salt
Use a fork to mix the salt and lemon juice into the avocado. I personally do not like guac style texture so I do not smash my avocados all the way.
Then comes the secret ingredient or the sauce:
1. Half a boiled potato
2. 1/2 cup Carrot juice
3. 2 teaspoons cumin
4. 2 teaspoons olive oil
5. 1/2 teaspoon white vinegar
6. 1/2 teaspoon salt
Blend all the ingredients together until it has a consistent puree like texture.
Now is all a game of layers. Apply avocado on the bread and then top with the sauce. Garnish with some spring onions and crushed red pepper and voila...the most flavorful avocado toast is ready.
Hi! My name is Vaishnavi and this is a curation of all things food. I travel a lot and since an early age, much like both my grandmothers, I have enjoyed cooking, baking, exploring dining options, and experimenting with food. In college, I started @foodbyvivarmaa as a creative outlet for all things food related. And since then, friends and family have asked me for recommendations and recipes and I thought why not make a traditional blog? Growing up in India and UAE and now living in NYC I have been privileged to be exposed to a very diverse set of dining experiences. My parents gave us the opportunity to travel all over, which has only further expanded my curiosity to explore more. Although I don't put a label on it, 90% of my diet is vegetarian. In India, cooking and eating food is a community ritual. Most of my favorite memories revolve around having a good meal with those who I love. To continue that tradition, I hope to curate my own community as I travel and continue building my life in different parts of the world & hopefully inspire and give others the same feeling of community brought together by food.