When I flipped through Nik Sharma’s new cookbook, Season, the Date and Tamarind Loaf struck me with an air of comfortable familiarity. I’d never had this particular dessert before, but the exotic ingredients are some that I adore. I was introduced to tamarind from my husband, whose family is from Trinidad, where this fruit appears in many foods. Tamarind is sticky and sour and used in all kinds of dishes from sweet desserts to savory Indian chutneys and stews. If you have never seen or used tamarind before, I have created an instagram video to show you how to go about it. You can always use the paste or even pureed tamarind, but it is always fun to start with the real fruit. When I read that Nik’s inspiration for this cake was a sweet chutney, I had to make it and that my family would find it comforting.
If you are not familiar with Nik’s work, I do hope you will check out his book. It is stunningly beautiful visually (he has a photography style that is all his own), but he is also a master at telling his story, which is both smart and compelling. The food is the main event, but the book is really so much more. Read More