My Two Souths: Blending Flavors of India into a Southern Kitchen and Dutch Cake Rusk
Why another cookbook review? Because I just spent 32 hours and 4 minutes grading AP Macro exams online so do not expect me to dive into novels right now. 😁 I bought this cookbook a few years ago while attending a book discussion with Richard Grant (Dispatches from Pluto) and Martha Foose (his friend/cookbook extraordinaire lady from Greenwood, MS). While there, I bought two books- this cookbook she helped with and Crazy River by Richard Grant (they signed both). I have only cooked one recipe from this cookbook – the blueberry lime muffins (which are divine), so today I decided to see what else this cookbook offered.
First, let me say that the main author of the cookbook, Asha Gomez, is originally from India (far southern state of Kerala) but now lives in Atlanta (a Southern city). In the introduction, she calls her cuisine “two Souths cooking” where she blends flavors from India and the South.
This is a very unique cookbook. There are many recipes that we Southerners would identify with (like cornbread) but she gives it a twist by adding cardamon. There is a tomato and cheese pie I wanted to make today but I did not have the unique cheese in the recipe nor cream cheese she uses for her crust. I will be making that this week so stay tuned for additions to this page (it is the recipe featured on the cover of the cookbook). Because of the unique flavors from India, you may not have all the spices and ingredients at home, so you will need to prepare ahead of time. I had most ingredients with many recipes but usually lacked one or two.
Today, there were two recipes I narrowed down – dutch cake rusk or lemon yogurt cake with coconut lemon ginger glaze. I chose rusk since the cake had 6 sticks of butter in it (I am pretty sure I am going to make this one day but the 6 sticks of butter and soon-to-be cholesterol testing did not fair for a good match today).
Another aspect I love about this cookbook is the overviews she gives throughout the cookbook (history of recipes, variations, etc.). She stated that rusk is a type of bread very similar to biscotti. What I love, even better than biscotti, is that although it is twice-baked, it does not get as hard as biscotti so you can eat it without dipping in tea or coffee.
This recipe was delicious and super easy! The girls love eating them! They are perfect for when you want something sweet but not too sweet and heavy!
If you want a unique cookbook or a gift for someone, try this cookbook.
