When I first graduated from college, I befriended an engineer named Irene who worked on my floor. Looking back on it now, I can see how in her day she must certainly have been a trailblazer in her time - being an African American woman in a man's field and all - but by the time I met her, she was "coasting toward retirement" as we call it. Not interested in getting ahead, she'd only did the work she thought was necessary, she'd come and go as she pleased, and she would call it like she saw it. I can distinctly remember Irene asking me if I was going to a woman engineer's conference, and I told her I'd have to ask my supervisor. She told me "Girl, you don't ask him if you can go. You TELL him YOU ARE GOING!" It was Irene that made me realize how important it was to mentor young women engineers. She invited us all out to her house in Bloomfield Hills with it's beautiful built-in pool for an end of summer pool party. She served us peach pie that was out of this world - when I asked for the recipe, she told me it was just "any old peach pie recipe" but her trick was to add a pinch of mace to the fruit. I lost touch of Irene over the years - she may have moved back down south after she retired, she might have passed away....if she is alive, she would be well into her 80s by now. Every time I see mace on the spice rack, I think if her. It is a spice I really like, but seldom use. Even though mace is part of the nutmeg plant, I think it tastes distinctly different.
I admit it, when I picked mace for the challenge this month, it was because I wanted to try it out in something else besides peach pie. I found this recipe online a while ago. The poster was having trouble with it because it always fell. The key is to make it in a 10" inch fluted pan - don't use a Bundt pan or loaf pan because it is so rich it will collapse under it's own weight. It is a unique tasting pound cake - I loved it, because I adore the taste of mace, but not everyone did. My family liked it, but my neighbors weren't so fond of it's mace-y taste. To each their own! It would be even better served with a hard sauce or caramel sauce ladled on top.
Madeira Pound Cake
2 1/2 cups flour
2 cups sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
1 1/2 teaspoons mace
1 cup butter or margarine
3 eggs
1 cup sour cream
1/2 cup Madeira
1 teaspoon vanilla
Mix flour with sugar, salt, soda, and mace in a bowl and set aside. In large mixer bowl beat butter until softened. Add eggs, sour cream, Madeira, and vanilla. Add dry ingredients and mix at low speed until blended. Beat at medium speed 3 minutes. Pour batter into a greased and floured 10 inch tube pan. Bake at 325° F. for 1 hour to 1 hour and 15 minutes, or until cake springs back when lightly touched. Cool 5 minutes, then remove from pan and cool completely.
Showing posts with label Spice Rack Challenge. Show all posts
Showing posts with label Spice Rack Challenge. Show all posts
Sunday, October 30, 2011
Saturday, July 30, 2011
Spice Rack Challenge August: Cumin
My town is known for it's "progressive leanings". We're known for our art fair and our hash bash and the $5 ticket for smoking pot (before you dash over to spark up a bowl, I think that the law has changed and it's now a $25 ticket and if you light up on University of Michigan property, you can be prosecuted under State of Michigan laws, which are much different). We've got the bumper sticker that claims that Ann Arbor is "25 square miles, surrounded by reality" and an old codger radio host that used to refer to our fair city as "Moscow on the Huron" for it's liberal leanings. I've always called it the "Haight Ashbury of the Midwest" myself, because after all these years, we still attract the flower children. True to form, a few years back, the city of Ann Arbor passed a chicken ordinance, allowing city dwellers to keep backyard chickens. It's what all the cool and hip towns are doing - Madison, San Francisco, Seattle, Austin, etc.
So of course, everyone had to do it - they ran out to get their backyard chickens. A Tractor Supply sprung up nearby for the citizenry's chickenkeeping supplies. Soon, the farmer's market was flooded with eggs which no one was buying because everyone had their own at home. But pretty soon, the bloom was off the rose. My town is full of lots of smart, opinionated people that are sometimes a little short on common sense. They think they know (but they just don't know) a lot of stuff, chickens notwithstanding. Pretty soon I start hearing people complain that they didn't realize how dumb chickens are, or how messy chickens can be. Then, there's the issue of the occasional batch of chicks that have a stray rooster...what to do with it? Roosters are illegal in A2. The local farm animal shelter responded with chicken amnesty day, where people could drop off their brood if they changed their mind about the whole thing. An enterprising farm nearby offered butchering seminars on how to dispatch of Henny Penny once she stopped laying.
Chicken fever was at it's highest when I was exiting I-94 at Ann Arbor-Saline Road and my son observed a rooster mulling about in the grass next to the entrance ramp. I wasn't sure if the chicken was dumped there, or it managed to get away from where ever it was. Chickens aren't the sharpest tool in the barnyard shed, after all. As I was running late to where I was going, I said a quick little prayer hoping that a local farmer would help out poor Chanticleer before he met his untimely demise under the wheels of a local citizen's Prius on his way to Whole Foods. After all, I was in no position to help. I don't know anything about chickens....I live in a subdivision in an outlying township where chickens are still verboten.
In honor of the city of Ann Arbor's chickens, this month's spice rack challenge is cumin. Superstition during the Middle Ages cited cumin as keeping chickens from wandering. And for good measure, it was also thought that it kept couples from straying as well. So, how do you use your cumin? Tell me about it! To be included in this month's roundup, please post your recipe from Aug 13 to Aug 19 and it would be helpful if you'd include "Spice Rack Challenge" in your subject line, so I don't miss it. It's never to late to join the spice rack challenge - just shoot me an email and I will add you to my reading list. Have fun!
Thursday, July 21, 2011
Spice Rack Challenge Round Up: Basil
It's not the heat, it's the humidity.
The thing about Michigan is that it is always humid here, since we are surrounded by the Great Lakes. That makes for splendid verdant green in the summer (and overcast skies in the winter - we won't talk about that) but it also makes it very humid here. So that means when it it hot here, it's way worse than say Phoenix or Santa Fe. It's going to be 100 F today, with about 85% humidity. We have an excessive heat warning issued by the National Weather Service. So that means that along with our warming centers that we have in the winter for the homeless, we have cooling centers going. We have ozone action days. I want for a walk about 8 pm last night and it was still over 90 degrees. Your sweat just doesn't evaporate. Both of my kids are at summer camp...my son is at Boy Scout camp in Findlay Ohio (today's temperature 99 F) and my daughter is at Blue Lake Fine Arts Camp near Lake Michigan where it's going to be a more tolerable 88F. I hope they are both drinking enough water. I'm glad I am in my air conditioned abode instead of a cabin or tent. Looks like the weather might break this weekend with some storms. We certainly need the rain.
Mary's basil tonic is the perfect cocktail to cure what ails you....especially served with her delicious pesto
just another day at the farm
Lamb stew with basil sounds delicious for any season....basil is her "go to" herb.
jonski blogski
Tricia's back with her catch up post - Asian slaw. It has basil, mint and coriander in it! Talk about killing several birds with one stone....glad to see you back.
good food michigan
My Michigan blogging sisters Val and Bee post their tomato basil pizza sauce. Soon we will have some Michigan tomatoes to make it with, I hope!
food floozie
My friend Yenta Mary gets us big time news coverage by posting her basil parmesan triangle recipe on both her regular blog but in our local "dot com" - we no longer have a daily newspaper in Ann Arbor, we have an online version
eating flloyd
Rebecca's back with her coconut scallops with crispy shallot, basil and sesame sprinkle. Don't worry about swiping the magazine from the waiting room, my dentist says that it's okay to do that. Certainly better than stealing the page!
motherskitchen
Here's mine - electic basil lemonade. It's a very refreshing cocktail for this weather.
That's all for this month. Look back early next week for the August challenge.
The thing about Michigan is that it is always humid here, since we are surrounded by the Great Lakes. That makes for splendid verdant green in the summer (and overcast skies in the winter - we won't talk about that) but it also makes it very humid here. So that means when it it hot here, it's way worse than say Phoenix or Santa Fe. It's going to be 100 F today, with about 85% humidity. We have an excessive heat warning issued by the National Weather Service. So that means that along with our warming centers that we have in the winter for the homeless, we have cooling centers going. We have ozone action days. I want for a walk about 8 pm last night and it was still over 90 degrees. Your sweat just doesn't evaporate. Both of my kids are at summer camp...my son is at Boy Scout camp in Findlay Ohio (today's temperature 99 F) and my daughter is at Blue Lake Fine Arts Camp near Lake Michigan where it's going to be a more tolerable 88F. I hope they are both drinking enough water. I'm glad I am in my air conditioned abode instead of a cabin or tent. Looks like the weather might break this weekend with some storms. We certainly need the rain.
It's hard to think about cooking in this mess, but we've got lots of basil to talk about. That's a good thing, because the basil is taking over my garden right now. Love all this inspiration!
tracy's living cookbook
Cornmeal-crusted roasted ratatouille tart- it's a riveting tale of trial and error, blogged "Pioneer Woman" style - with a picture of every step. The verdict? I don't want to ruin the plot but let's just say that the ratatouille was the protagonist in this story of basil angst.
thinking out loudBasil in it's simplest form. Sometimes simple is just what we need!
tales from a house on the corner
Our friend "down under" gives us a lovely peach and basil pandowdy even though it's midwinter for her. A bit of summer in the cold!
snowflake kitchenBlueberry basil ginger chiller and a bonus mint drink because Kate missed us last month. Sweet refreshment.
chez hates
Thankfully there is a post about a basil spiked pasta sauce. We needed one! No use crying about the aerogarden failure. Dried basil is great, too!
Cornmeal-crusted roasted ratatouille tart- it's a riveting tale of trial and error, blogged "Pioneer Woman" style - with a picture of every step. The verdict? I don't want to ruin the plot but let's just say that the ratatouille was the protagonist in this story of basil angst.
thinking out loudBasil in it's simplest form. Sometimes simple is just what we need!
tales from a house on the corner
Our friend "down under" gives us a lovely peach and basil pandowdy even though it's midwinter for her. A bit of summer in the cold!
snowflake kitchenBlueberry basil ginger chiller and a bonus mint drink because Kate missed us last month. Sweet refreshment.
chez hates
Thankfully there is a post about a basil spiked pasta sauce. We needed one! No use crying about the aerogarden failure. Dried basil is great, too!
prospect:the pantry
Zucchini noodles in green curry sauce with Thai basil offers us just what we need right now - another potential use for the
ubiquitous zucchini, seasoned with exotic Thai basil. And while we’re add it,
how about some roly
poly zucchini baked with vegetable and basil filling
a million grandmas
Thursday, July 14, 2011
Spice Rack Challenge: Electric Basil Lemonade
You know what they say don't you? "When life gives you lemons, make lemonade". Well, today, I needed a little something more than lemonade. It's not that it was a horrible day, it just didn't work out how I wanted it to work. As they say, "Some days you're the windshield, some days you're the bug". Today was my bug day. This month's spice rack challenge was basil, and I have lots of it in my patio garden. There's also lots in our little edible schoolyard project at the high school. My neighbors started a little business making baguettes, so we've been eating lots of pesto. What to make of my basil? Friends urged me to try the basil limeade they serve at the Jolly Pumpkin in Ann Arbor, but if I am at JP, I am getting their fine beer, not limeade. They say that "some days you're the Louisville Slugger", but today I was the ball. After a long day of things not adding up, a cocktail was in order. A quick look at my fruit bowl showed only lemons, not limes. Why not basil lemonade with some vodka? I wasn't exactly sure this was going to work out well - the idea of basil in something sweet, not savory, just didn't sit right with me. But I kept thinking of the folks that love the basil limeade, so I decided to give it a whirl. But I remembered that they also say "sometimes you are the hammer, and sometimes you're the nail". But this time it all came together for me. The basil didn't taste savory, it made the lemonade more refreshing. And the vodka certainly made it more refreshing, too. Let's not kid ourselves. But at least now I can look back on today and realize that tomorrow's another day. Here's to that!
Electric Basil Lemonade
1 shot simple syrup*
juice of 1 lemon
1 shot vodka
4 leaves basil
To make simple syrup, mix 1/2 cup sugar with 1/2 cup water and microwave for 1 minute. Store in fridge for summer cocktails.
Mix together simple syrup, lemon juice and vodka. Muddle basil leaves in a glass, add crushed ice to the top of the glass, and pour lemon juice over the top of the ice and stir.
Friday, June 24, 2011
Spice Rack Challenge: Basil
July's challenge is basil - fresh, dried, however you have it, use it! Please post your recipe on your blog anytime from July 9 - July 15. Check back here for the roundup on July 20. I look forward to your recipes.
Saturday, June 18, 2011
Spice Rack Challenge June Roundup: Mint
artic garden studio
Wow! Nicole's rhubarb mojitos sure look fetching! Make sure to drink them before they fade.
dog hill kitchen
Mint and melon might even be a better combination than mint and chocolate, Maggie. Glad you have a "Minty" T shirt
a million grandmas
Mary makes a lovely mint pesto for her Middle Eastern dish this month.
propsect: the panty
I'm glad someone did the pea and mint soup, as I wanted to do it but no peas here in Michigan yet.
round here at ches hates
Raspberry mint cooler sounds like a great drink for summer.
tales from a house on the corner
Even though it's winter down under, wings with mint and honey sound wonderful. Sorry our herb is out of season for you.
thinking out loud
Woodman waxes philosphic about mint tea while on vacation, via phone, which reminds us that sometimes, the best recipes are the simplest.
tracy's living cookbook
Someone's gotta do the classic mojito, Tracy. And I am glad it was you!
una buona forchetta
If not mojito, gin smash, I say! Glad to see you back in the spice rack game.
motherskitchen
If life gives you beans, make minted bean salad, I say!
just another day on the farm
Pretty in Pink Jam looks pretty, but I can't vouch that it's food safe for canning with all that zucchini in it. I'd skip the canning and store it in the fridge instead. This jam reminds me of a song, of course....
oh briggsy
Somebody had do do the chocolate mint thing....I am so glad it's fresh mint chocolate chunk ice cream.
Tune in Friday for July's challenge....trust me when I say it will be very summery.
Wow! Nicole's rhubarb mojitos sure look fetching! Make sure to drink them before they fade.
dog hill kitchen
Mint and melon might even be a better combination than mint and chocolate, Maggie. Glad you have a "Minty" T shirt
a million grandmas
Mary makes a lovely mint pesto for her Middle Eastern dish this month.
propsect: the panty
I'm glad someone did the pea and mint soup, as I wanted to do it but no peas here in Michigan yet.
round here at ches hates
Raspberry mint cooler sounds like a great drink for summer.
tales from a house on the corner
Even though it's winter down under, wings with mint and honey sound wonderful. Sorry our herb is out of season for you.
thinking out loud
Woodman waxes philosphic about mint tea while on vacation, via phone, which reminds us that sometimes, the best recipes are the simplest.
tracy's living cookbook
Someone's gotta do the classic mojito, Tracy. And I am glad it was you!
una buona forchetta
If not mojito, gin smash, I say! Glad to see you back in the spice rack game.
motherskitchen
If life gives you beans, make minted bean salad, I say!
just another day on the farm
Pretty in Pink Jam looks pretty, but I can't vouch that it's food safe for canning with all that zucchini in it. I'd skip the canning and store it in the fridge instead. This jam reminds me of a song, of course....
oh briggsy
Somebody had do do the chocolate mint thing....I am so glad it's fresh mint chocolate chunk ice cream.
Tune in Friday for July's challenge....trust me when I say it will be very summery.
Spice Rack Challenge: Minted Bean Salad
Mint is supposed to be invasive. I can remember as a kid having one whole corner of our backyard covered in mint, and we'd make mint tea by putting some sprigs of mint and tea bags in a gallon jar and leaving it out in the sun for the day. However, as a grown up I have tried and failed to grow mint many times. I love mojitos, and so I have planted mint in the yard with the hopes of cocktails to come, but to no avail. I have had some luck with growing mint in a container, however. It does tend to return every year, which is nice. Right now, I have about 5 healthy looking sprigs growing in my patio garden container, along with lots of parsley, so I decided to make a bean salad. I really like making bean salads on the weekend for lunch during the work week. A couple weeks ago, I cooked up a big pot of dried Michigan Great Northern beans and froze them in sandwich sized bags. Put up this way, they have much less sodium than canned beans, and a pound of dried beans cost $1.69, which is 4-5 cups cooked beans. It's a great recipe - cheap, good for you and filling!Minted Bean Salad
For the salad
2 cups cooked white beans, such as Great Northern
1/2 chopped red pepper
For the dressing
Juice of one lemon
1/4 c olive oil
4 garlic cloves, minced
3 sprigs mint, minced
1/2 c parsley, minced
1/4 c. snipped chives
2 t. kosher salt
Stir together beans and pepper, set aside. In a jar with a lid, add dressing ingredients and shake. Pour over top salad. Tastes better the next day!
Stir together beans and pepper, set aside. In a jar with a lid, add dressing ingredients and shake. Pour over top salad. Tastes better the next day!
Saturday, May 28, 2011
Spice Rack Challenge June: Mint
So, let's hear about your mint recipes. Start posting June 11, and make sure to have your post up by June 17 to be included in this month's round up. Post a link in the comments section here and I'll make sure not to miss you!
Wednesday, May 25, 2011
Spice Rack Challenge May Roundup: Coriander
It is said that February is the cruelest month, but I think it's actually May. For me, it's always the busiest month of the year. Maybe that's why we only had 13 takers of this month's challenge?
arctic garden studio
Remember Green Goddess dressing - here is her cousin Mexican Goddess dressing. Great photography in this post, Nicole!
round here at chez hates
Coriander chicken thighs looks like a recipe that would work with chicken breasts, too!
prospect: the pantry
Pickled asparagus with curry spices is a great canning project for this time of year
eating floyd
Rebecca's gone medieval with pullum frontonianum/apicus chicken/chicken a la fronto
snowflake kitchen
A "Bend it Like Beckham" inspired aloo gobi with naan - a bread recipe I have always wanted to try. Now I will!
thinking out loud
Summer brings us Woodman's BBQ rub
notes from a country girl living in the city
Maybe all the cilantro haters should try the curry coriander shorties?
tracy's living cookbook
Glad to find another way to make tabbouleh in this coriander tabbouleh salad
tales of a house on the corner
What a great flavor combination in this coriander infused butterscotch mousse!
a million grandmas
Another great flavor combo with Mary's coriander lime ice cream with rhubarb swirl
put a lid on it
A savory coriander onion marmalade sounds like a lovely jar to put by.
just another day on the farm
We've got the recipe for the special sauce plus a bonus dill one from last month...I like surprises!
motherskitchen
Here's my middle eastern venture mjadara with toum
I guess I will have to pick something nice and easy for June...Any suggestions? Let me know by Friday in the comments section.....
arctic garden studio
Remember Green Goddess dressing - here is her cousin Mexican Goddess dressing. Great photography in this post, Nicole!
round here at chez hates
Coriander chicken thighs looks like a recipe that would work with chicken breasts, too!
prospect: the pantry
Pickled asparagus with curry spices is a great canning project for this time of year
eating floyd
Rebecca's gone medieval with pullum frontonianum/apicus chicken/chicken a la fronto
snowflake kitchen
A "Bend it Like Beckham" inspired aloo gobi with naan - a bread recipe I have always wanted to try. Now I will!
thinking out loud
Summer brings us Woodman's BBQ rub
notes from a country girl living in the city
Maybe all the cilantro haters should try the curry coriander shorties?
tracy's living cookbook
Glad to find another way to make tabbouleh in this coriander tabbouleh salad
tales of a house on the corner
What a great flavor combination in this coriander infused butterscotch mousse!
a million grandmas
Another great flavor combo with Mary's coriander lime ice cream with rhubarb swirl
put a lid on it
A savory coriander onion marmalade sounds like a lovely jar to put by.
just another day on the farm
We've got the recipe for the special sauce plus a bonus dill one from last month...I like surprises!
motherskitchen
Here's my middle eastern venture mjadara with toum
I guess I will have to pick something nice and easy for June...Any suggestions? Let me know by Friday in the comments section.....
Friday, May 20, 2011
Spice Rack Challenge: Coriander
What’s on your nightstand? Besides the usual suspects of alarm clock, TV clicker and lamp that most people have, I also have piles of reading material. One pile is books – usually it’s whatever I am supposed to be reading for my neighborhood monthly book club and then whatever other books I happen to be “cheating ” on it with – I have a hard time committing to just one book at a time. When I go to the library to pick up my book for this month, other books often catch my eye, and most often it is cookbooks. I am the only person that I know that reads cookbooks like novels. Currently, I am enjoying Amanda Hesser’s New York Times Cookbook that I checked out of the library last time I was there to pick up Parrot and Oliviera in America, which is still sitting there unopened and we're discussing it soon. What a great cookbook! I can’t wait to buy it. The other pile is magazines – mostly cooking magazines. I am a certified magazine junkie. Oprah’s magazine - love her mag, her TV show not so much. Martha Stewart Living - so much better now that Martha’s out of the slammer - and it’s spawn, Everyday Food. Cooks Illustrated – yes, I know the recipes are a little too clinical and detail oriented, but I am an engineer and I love the idea that they try a recipe out a bunch of times different ways.
The one food magazine I totally adore is Saveur. Each month, I read it cover to cover, lingering over every article and oogling the beautiful food photography in exotic locales. I get so inspired by what they put in that periodical each month. Once, they wrote about making English toffee and peppermint patties at home and it sent me off on a candymaking odyssey that I am still on today. That being said, I’ve only most recipes I have tried out of Saveur were epic failures. Do they not try out their recipes before they publish them? For example, this past Christmas, I followed their recipe for salted caramels that said to cook it until it hits 370 F. Even though I knew better, I figured they knew what they were talking about when they said to cook it way past the normal firm ball stage of 245 F where every other caramel recipes suggests. I ended up with a ruined pot and a kitchen that smelled like an ash bucket for days. And this month, I was looking for a recipe to try that featured coriander, and they had a beautiful photo spread about kabobs from around the world. There was a recipe for kafta, which is a Middle Eastern style meatball that is cooked on a skewer. I work in Dearborn, which probably has the best Middle Eastern food to be found in the United States, so I might be a kofta snob, but Saveur’s kafta tasted like sawdust. Literally – they had the taste and texture of sawdust, with an aftertaste of mint. The final verdict came from my always hungry teenage son (who has been known to eat ANYTHING that’s not nailed down) actually dumped his IN THE TRASH and said “Sorry Mom, but it doesn’t taste good”. I think Saveur needs to contract some recipe testing work to Cooks Illustrated. A mashup of those two magazines would be cooking nirvana for me.
So, I am not sure what’s wrong in Saveur’s test kitchen, but I am thankful that they continue to be my muse. After all, this month they sent me down the rabbit hole of Middle Eastern recipes, and I probably never would have tried to create this side dish and sauce recipe that I have tasted in Dearborn’s restaurants at home to go along with those tasteless meatballs. So skip the kafta all together - the mjadara and toum are just fine as a meal by themselves. Thank you, Saveur!
Mjadara (Lentil and Rice Pilaf)
1 c green or brown lentils, sorted and rinsed
2 T olive oil
2 cups finely chopped onions
1 teaspoon minced garlic
¾ c rice
1 teaspoon salt
¾ t ground cumin
¾ t ground coriander
1/2 teaspoon pepper
Bring lentils and 2 1/2 cups water to a boil. Cover and simmer until al dente, 20 to 25 minutes. Drain. Meanwhile, add oil, onions, and garlic to a skillet over medium heat; stir often until onions are golden, 15 to 18 minutes. Add rice, salt, cumin, coriander and pepper; stir until rice looks opaque, about 3 minutes.
Stir in lentils and 2 more cups water. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring occasionally, until rice is tender to bite and liquid is absorbed, 13 to 15 minutes. Serve with toum.
Toum (garlic sauce)
I head garlic, split into cloves and peeled
Juice of one lemon
½ t. kosher salt
1 large egg white
2/3 cups canola oil
Put the garlic cloves with the salt and the lemon juice in a blender. Blend on medium speed until the garlic is chopped, scraping down the sides as necessary. With the blender still on medium speed, add the egg white and continue to blend. Add half the oil in a slow thin stream. When it starts to emulsify (thicken up) switch to a slow blend, and slowly add the rest of the lemon juice. Add the rest of the oil in the same fashion. At this point you should have a sauce with the consistency of a light mayonnaise. Add more salt if needed.
The one food magazine I totally adore is Saveur. Each month, I read it cover to cover, lingering over every article and oogling the beautiful food photography in exotic locales. I get so inspired by what they put in that periodical each month. Once, they wrote about making English toffee and peppermint patties at home and it sent me off on a candymaking odyssey that I am still on today. That being said, I’ve only most recipes I have tried out of Saveur were epic failures. Do they not try out their recipes before they publish them? For example, this past Christmas, I followed their recipe for salted caramels that said to cook it until it hits 370 F. Even though I knew better, I figured they knew what they were talking about when they said to cook it way past the normal firm ball stage of 245 F where every other caramel recipes suggests. I ended up with a ruined pot and a kitchen that smelled like an ash bucket for days. And this month, I was looking for a recipe to try that featured coriander, and they had a beautiful photo spread about kabobs from around the world. There was a recipe for kafta, which is a Middle Eastern style meatball that is cooked on a skewer. I work in Dearborn, which probably has the best Middle Eastern food to be found in the United States, so I might be a kofta snob, but Saveur’s kafta tasted like sawdust. Literally – they had the taste and texture of sawdust, with an aftertaste of mint. The final verdict came from my always hungry teenage son (who has been known to eat ANYTHING that’s not nailed down) actually dumped his IN THE TRASH and said “Sorry Mom, but it doesn’t taste good”. I think Saveur needs to contract some recipe testing work to Cooks Illustrated. A mashup of those two magazines would be cooking nirvana for me.
So, I am not sure what’s wrong in Saveur’s test kitchen, but I am thankful that they continue to be my muse. After all, this month they sent me down the rabbit hole of Middle Eastern recipes, and I probably never would have tried to create this side dish and sauce recipe that I have tasted in Dearborn’s restaurants at home to go along with those tasteless meatballs. So skip the kafta all together - the mjadara and toum are just fine as a meal by themselves. Thank you, Saveur!
Mjadara (Lentil and Rice Pilaf)
1 c green or brown lentils, sorted and rinsed
2 T olive oil
2 cups finely chopped onions
1 teaspoon minced garlic
¾ c rice
1 teaspoon salt
¾ t ground cumin
¾ t ground coriander
1/2 teaspoon pepper
Bring lentils and 2 1/2 cups water to a boil. Cover and simmer until al dente, 20 to 25 minutes. Drain. Meanwhile, add oil, onions, and garlic to a skillet over medium heat; stir often until onions are golden, 15 to 18 minutes. Add rice, salt, cumin, coriander and pepper; stir until rice looks opaque, about 3 minutes.
Stir in lentils and 2 more cups water. Bring to a boil over high heat; reduce heat, cover, and simmer, stirring occasionally, until rice is tender to bite and liquid is absorbed, 13 to 15 minutes. Serve with toum.
Toum (garlic sauce)
I head garlic, split into cloves and peeled
Juice of one lemon
½ t. kosher salt
1 large egg white
2/3 cups canola oil
Put the garlic cloves with the salt and the lemon juice in a blender. Blend on medium speed until the garlic is chopped, scraping down the sides as necessary. With the blender still on medium speed, add the egg white and continue to blend. Add half the oil in a slow thin stream. When it starts to emulsify (thicken up) switch to a slow blend, and slowly add the rest of the lemon juice. Add the rest of the oil in the same fashion. At this point you should have a sauce with the consistency of a light mayonnaise. Add more salt if needed.
Sunday, May 01, 2011
Spice Rack Challenge May: Coriander
Most people don't know about coriander, which is the seed of cilantro. I've got a jar of ground coriander kicking around in my spice cabinet that I bought to make Orangette's slow roasted tomatoes, which is a great use of the spice. But I was wondering what else I can do with it....can I substitute it for cilantro in guacamole or salsa? I don't know but I want to learn!
Reading online, I've learned that the commonest use of coriander seed is in curry powders. In fact, in Indian cooking, the term "coriander" is used instead of cilantro, which confused me for a while. The seeds can be used in stews and soups. They blend well with smoked meats and game and like Italian mortadella sausage, which is what we call "bologna" here in the USA. Coriander is an ingredient of garam masala, pickling spices and pudding spices and is used in cakes, breads and other baked foods. Sugared comfits made from the seeds are a traditional sweetmeat and breath sweetener. Coriander is a characteristic of Middle Eastern cookery, used in lamb and meat stuffings. Coriander with cumin is a common combination and features in falafel Coriander goes well with ham and pork, especially when orange is included. It enhances fish dishes and, with other spices, may form a delicious coating for spiced fish or chicken, rubbed Coriander complements chili and is included in many chili recipes, such as harissa, the hot North African red pepper sauce. It may be added to cream or cottage cheese.
Post your recipes from May 14 - May 20 to be included in this month's roundup, which will happen on May 25. Maybe spring will have sprung for us by then! It's been chilly and rainy this week in Michigan. The river is running really high...today, I watched the fire department rescue a guy who got caught up in the hydraulics near the Mast Rd. bridge in Dexter with his kayak. The water's still too cold to be in it for very long. Hopefully he is having a nice hot toddy somewhere tonight by a warm fire, whoever he is. And maybe spring will get here soon in earnest.
Wednesday, April 27, 2011
Dill Recipes
We had a small turnout for this month's challenge - as it turns out, many people don't like dill. Who knew! But I saw that lots of our participants didn't blog at all this month. It's really easy to start a blog, it's a whole 'nother thing to keep at it week after week, month after month, year after year. These bloggers are making it happen.....
arctic garden studio
Nicole's white cheddar and dill crackers would make a great little snack to go with a beer or cocktail on an unexpected warm spring day.
dog hill kitchen
Looks good, but did the lemon dilly cashew "sour cream" dip meet Alex's approval?
eating floyd
These dolmas look dynamite! I agree that dried dill weed is a "ghost of it's former self" but have you tried using the seed instead?
jonski blogski
Great way to eat all those cold weather greens - chard pie
a million grandmas
Kerala egg salad can be a great way to use up all the leftover Easter eggs
notes from a country girl living in the city
Finally a pickle in the bunch with fermented dill beans!
oh briggsy
Like the Cranberries, the Briggsy family dill dip has stood the test of time
prospect: the pantry
Doubled down the dill with roots stew with cabbage and dill seed and dill corn sticks. Sounds like fresh dill wins over dried!
put a lid on it
Great with Greek food - cream cheese dill bread.
round here at chez hates
Another wonderful looking bread - dill batter bread style
snowflake kitchen
It's what goes with proper British tea - white cheddar and dill milk scones
thinking out loud
Glad to see more dilly beans - my favorite pickle! They make a great cocktail stirrer for a bloody mary or martini.
tracy's living cookbook
This big fat Greek burger will be great on the grill this summer.
here's mine
Chicken lemon and dill with orzo
Tune in this Friday for the May challenge!
arctic garden studio
Nicole's white cheddar and dill crackers would make a great little snack to go with a beer or cocktail on an unexpected warm spring day.
dog hill kitchen
Looks good, but did the lemon dilly cashew "sour cream" dip meet Alex's approval?
eating floyd
These dolmas look dynamite! I agree that dried dill weed is a "ghost of it's former self" but have you tried using the seed instead?
jonski blogski
Great way to eat all those cold weather greens - chard pie
a million grandmas
Kerala egg salad can be a great way to use up all the leftover Easter eggs
notes from a country girl living in the city
Finally a pickle in the bunch with fermented dill beans!
oh briggsy
Like the Cranberries, the Briggsy family dill dip has stood the test of time
prospect: the pantry
Doubled down the dill with roots stew with cabbage and dill seed and dill corn sticks. Sounds like fresh dill wins over dried!
put a lid on it
Great with Greek food - cream cheese dill bread.
round here at chez hates
Another wonderful looking bread - dill batter bread style
snowflake kitchen
It's what goes with proper British tea - white cheddar and dill milk scones
thinking out loud
Glad to see more dilly beans - my favorite pickle! They make a great cocktail stirrer for a bloody mary or martini.
tracy's living cookbook
This big fat Greek burger will be great on the grill this summer.
here's mine
Chicken lemon and dill with orzo
Tune in this Friday for the May challenge!
Friday, April 22, 2011
Spice Rack Challenge: Chicken, Lemon and Dill with Orzo
I have had a jar of dill weed lurking in my spice cabinet for years, and while ago I took note of this recipe because I am always on the prowl for quick cooking options for chicken breasts. Have you seen the TV show "Everyday Food" on PBS? Like the magazine, it offers quick and interesting meal options. So I gave this recipe a whirl but I used chicken breasts instead of the more spendy chicken tenderloins and I substituted dried dill weed for fresh. It was great and looked beautifully flecked with green dill, but it didn't taste like dill AT ALL. I took out my ancient jar of dill and tasted it - it tasted like sawdust! I guess the shelf life of dried dill isn't as long as I hoped. Using dried dill that still tastes like dill would be a plus for next time!
This recipe is a great alternative to a typical chicken rice casserole - and the options of swapping different kinds of cheeses, herbs and meats are endless. How about subbing shrimp in for the chicken? Garlic instead of dill? Swiss cheese instead of the feta crumbles and parmesan? White wine for the lemon juice? I can't wait to try some other alternatives.
1 1/4 teaspoons coarse salt
1/4 teaspoon ground pepper
1 pound chicken breasts, cut into 1-inch pieces
1 pound orzo
2 cups crumbled feta (4 ounces)
4 T. dried dill weed
2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 cup grated Parmesan
Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil. In a 3-quart baking dish, combine chicken, orzo, feta, dill, lemon zest and juice. Pour broth mixture over orzo and stir once to incorporate. Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.
This recipe is a great alternative to a typical chicken rice casserole - and the options of swapping different kinds of cheeses, herbs and meats are endless. How about subbing shrimp in for the chicken? Garlic instead of dill? Swiss cheese instead of the feta crumbles and parmesan? White wine for the lemon juice? I can't wait to try some other alternatives.
Chicken, Lemon and Dill with Orzo
modified from PBS Everyday Food
4 cups low-sodium chicken broth
1 tablespoon unsalted butter1 1/4 teaspoons coarse salt
1/4 teaspoon ground pepper
1 pound chicken breasts, cut into 1-inch pieces
1 pound orzo
2 cups crumbled feta (4 ounces)
4 T. dried dill weed
2 teaspoons finely grated lemon zest, plus 1 tablespoon fresh lemon juice
1 cup grated Parmesan
Preheat oven to 400 degrees. In a saucepan, bring broth, 3/4 cup water, butter, salt, and pepper to a boil. In a 3-quart baking dish, combine chicken, orzo, feta, dill, lemon zest and juice. Pour broth mixture over orzo and stir once to incorporate. Bake until orzo is tender and cooking liquid is creamy, 40 minutes. Sprinkle Parmesan on top and let stand 5 minutes before serving.
Friday, March 25, 2011
Spice Rack Challenge April: Dill
 |
| Dill from "To Kill a Mockingbird" |
To me, dill tastes like summertime and reminds me of pickle making. I have a bottle of dill weed in my spice rack, and also some dill seeds. Did you know if you can't find dill plants with the flowers (which are called umbels) when making pickles, you can substitute dill seeds instead? About 1 teaspoon of the seeds can be used for 1 dill umbel. I plan on making lots of pickles again this summer - I am really pleased with the pickle recipe I came up with last summer that tastes just like my favorite brand of McClure's pickles. So, while I am pining away for summer dill, I am hoping my spice rack will remind me what it tastes like.
Please post your dill recipes no earlier than April 16 and no later than April 22 to be included in this month's round up. P.S. For the "To Kill A Mockingbird" fans out there - did you know that the character Dill was based on Harper Lee's childhood friend Truman Capote? And in the movie, Boo Radley was played by a young Robert Duvall? If you haven't read the book since junior high, check it out of the library and read it as an adult. I was shocked at how good it is....still!
Wednesday, March 23, 2011
Spice Rack Challenge March Round Up: Cardamom
A total of 20 of us turned out for cardamom this month, include a couple of cardamom newbies. Check it out:
prospect: the pantry
Lovely sounding pear cardamom sorbet....in an equally lovely ice cream dish to go along with a pair of cardamom quick breads
snowflake kitchen
Sour cream cardamom apple cake that made me have to check out what canned shredded apples are....surprisingly, they are pretty much the same recipe as my spiced apple rings that I made last fall...except the apples are shredded. It got me thinking that maybe swapping out the cloves in shredded apples or apple rings might be a very interesting canning experiment for next fall.
jonski blogski
What Tricia is going to make as soon as her kitchen is back together can be found here. Please give us a status report on your kitchen and your cardamom and tell us how they both turned out....
oh, briggsy
How about a little coriander with your cardamom? Check out the chicken buttermilk curry and learn about black vs. green cardamom to boot!
fruitcake or nuts
These cardamom gingersnaps sound fantastic....I love gingersnaps. Can't wait to try them.
notes from a country girl living in the city
Who says procrastination doesn't lead to greatness? Check out these cardamom rolls....and confidential to the Hippie: "Googled" is a verb.
intellectual relish
Dean brings us a masala trio while warning us about white cardamom. I've got a hankering for a chai just by reading about it.
dog hill kitchen
Another blogger trying out the black cardamom in Maggie's black cardamom cod
grow and resist
You call it cardamom purple rice pudding I call it pretty in pink, which reminds me of a song. Taking a page out of briggsy's book, I gotta add some music to this blog post....
just another day on the farm
A cardamom virgin brings us some spectacular sounding cardamom cookies.
chez hates
I can see transforming this yummy sounding spicy Indian chicken curry into my latest pressure cooker creation.
thinking out loud
Another cardamom virgin tries it out in cold strawberry soup which sounds interesting, but it wasn't a family favorite. Oh well, more for mom!
tales from the house on the corner
A cardamom infused self saucing orange cake is a terrific way to use up the last of the winter citrus
la germaine organisee
I'd love to try orange, cranberry and cardamom chicken - does anyone know what the U.S. equivalent of 'cooking cream' is?
put a lid on it
swedish cardamom breakfast bread - anything with a pound of butter has got to be good!
eating floyd
Two tries - a carrot halva and a chicken korma from an underused spice on her spice rack. That's what the Spice Rack Challenge is all about!
tracy's living cookbook
From our newest contender and my sister Michigan homegirl comes the Moosewood's cardamom coffee cake. If you start a Moosewood challenge, I am in - but I am a Moosewood purist and only own the original Mollie Katzen cookbook.
a million grandmas
A cardamom scented chicken with ginger and garlic is a great remedy for the other recipe that resulted in that "ugly brown pile"
mothers kitchen
I called it pulla, but you are right Nicole, the Yoopers call it "nisu", and I should have called it as I knew it. But both are the same name for Finnish cardamom bread.
arctic garden studio
Speaking of the Finlanders....Nicole's nisu is a lot more photogenic than mine!
That's all for this month....tune in Friday for April's challenge.
prospect: the pantry
Lovely sounding pear cardamom sorbet....in an equally lovely ice cream dish to go along with a pair of cardamom quick breads
snowflake kitchen
Sour cream cardamom apple cake that made me have to check out what canned shredded apples are....surprisingly, they are pretty much the same recipe as my spiced apple rings that I made last fall...except the apples are shredded. It got me thinking that maybe swapping out the cloves in shredded apples or apple rings might be a very interesting canning experiment for next fall.
jonski blogski
What Tricia is going to make as soon as her kitchen is back together can be found here. Please give us a status report on your kitchen and your cardamom and tell us how they both turned out....
oh, briggsy
How about a little coriander with your cardamom? Check out the chicken buttermilk curry and learn about black vs. green cardamom to boot!
fruitcake or nuts
These cardamom gingersnaps sound fantastic....I love gingersnaps. Can't wait to try them.
notes from a country girl living in the city
Who says procrastination doesn't lead to greatness? Check out these cardamom rolls....and confidential to the Hippie: "Googled" is a verb.
intellectual relish
Dean brings us a masala trio while warning us about white cardamom. I've got a hankering for a chai just by reading about it.
dog hill kitchen
Another blogger trying out the black cardamom in Maggie's black cardamom cod
grow and resist
You call it cardamom purple rice pudding I call it pretty in pink, which reminds me of a song. Taking a page out of briggsy's book, I gotta add some music to this blog post....
just another day on the farm
A cardamom virgin brings us some spectacular sounding cardamom cookies.
chez hates
I can see transforming this yummy sounding spicy Indian chicken curry into my latest pressure cooker creation.
thinking out loud
Another cardamom virgin tries it out in cold strawberry soup which sounds interesting, but it wasn't a family favorite. Oh well, more for mom!
tales from the house on the corner
A cardamom infused self saucing orange cake is a terrific way to use up the last of the winter citrus
la germaine organisee
I'd love to try orange, cranberry and cardamom chicken - does anyone know what the U.S. equivalent of 'cooking cream' is?
put a lid on it
swedish cardamom breakfast bread - anything with a pound of butter has got to be good!
eating floyd
Two tries - a carrot halva and a chicken korma from an underused spice on her spice rack. That's what the Spice Rack Challenge is all about!
tracy's living cookbook
From our newest contender and my sister Michigan homegirl comes the Moosewood's cardamom coffee cake. If you start a Moosewood challenge, I am in - but I am a Moosewood purist and only own the original Mollie Katzen cookbook.
a million grandmas
A cardamom scented chicken with ginger and garlic is a great remedy for the other recipe that resulted in that "ugly brown pile"
mothers kitchen
I called it pulla, but you are right Nicole, the Yoopers call it "nisu", and I should have called it as I knew it. But both are the same name for Finnish cardamom bread.
arctic garden studio
Speaking of the Finlanders....Nicole's nisu is a lot more photogenic than mine!
That's all for this month....tune in Friday for April's challenge.
Sunday, March 13, 2011
Spice Rack Challenge March: Cardamom Bread
Pulla BRead
1 tablespoon instant yeast
1/4 cup warm water
1/2 cup sugar, plus 1/2 teaspoon
1 cup milk
2 eggs, beaten
1/2 teaspoon salt
1/2 teaspoon crushed cardamom seeds
4 1/2 cups bread flour
1/4 cup (1/2 stick) unsalted butter, softened
1 beaten egg (for glaze)
Granulated sugar (or Swedish sugar pearls) for sprinkling
Mix yeast, warm water and 1/2 teaspoon sugar until yeast dissolves. Set aside. Heat milk in a microwave over low heat until small bubbles appear along the edges. Cool to about 120F. Add beaten eggs, remaining 1/2 cup sugar, salt, cardamom and 3 cups flour. Beat well. Add butter; beat well. Add yeast mixture. Add remaining 1 1/2 cups flour in three additions, mixing well after each addition, until dough has a soft to medium consistency. Knead on a lightly floured surface until smooth and elastic, about 10 minutes, adding as little additional flour as possible. Place dough in an oiled bowl, turning to coat top. Cover with plastic wrap and let rise until almost doubled, 1 to 2 hours. Punch down dough and let rise again until almost doubled, about 1 hour.
Place dough on a lightly floured surface and divide into 6 pieces. Roll each piece into a rope. Braid 3 ropes together to form a loaf. Repeat with remaining 3 ropes. Place loaves on a greased baking sheet or in greased 8 1/2 x 4 1/2-inch loaf pans. Cover with a cloth and let rise until doubled, about 45 minutes.
Preheat oven to 375F. Brush loaves with beaten egg and sprinkle with sugar. Bake 25 minutes or until loaves sound hollow when tapped on bottom. Invert from pan and cool on a wire rack.
Friday, February 25, 2011
March Spice Rack Challenge: Cardamom
According to my favorite purveyors of spices, Penzeys, here is some information about this month's spice -Cardamom:
An extremely flavorful and ancient spice native to India, cardamom's use has spread throughout the world, with nearly every culture having its own distinctive use for the flavorful seeds. In India where both green and black cardamom are used, it is an important ingredient in meat and vegetable dishes. In parts of the Middle East the seeds are mixed with green coffee beans before brewing. In Northern Europe (especially Scandinavia) white cardamom is used to season baked goods such as Christmas stollen, cakes, cookies, muffins and buns. Green cardamom is preferred in India and the Middle East. Cardamom is a pod consisting of an outer shell with little flavor, and tiny inner seeds with intense flavor. Fancy white and green pods have no splits or cracks in the shell, so the flavor keeps well. Stored in a glass jar, cardamom pods will stay fresh indefinitely. Shelled or decorticated cardamom seeds are inexpensive and flavorful, but sometimes need to be crushed or ground before use. Ground cardamom has an intensely strong flavor and is easy to use (especially in baking, where the fine powder is desirable). Black cardamom, long a staple in African cooking, was originally used in India as a cheap substitute for green cardamom pods. Black cardamom has a unique smoky flavor and has developed its own following over the years.
As a friendly reminder, your post needs to be published on your blog in the 3rd week of March - no sooner than Mar. 13 and no later than Mar. 18. Many of you have been posting outside of your posting week and I might miss your post if you do. I am looking forward to your cooking creativity this month!
Wednesday, February 23, 2011
February Spice Rack Challenge Round Up:Citrus
Did the groundhog see his shadow this month? Who knows, because we were freaking out about Snowmageddon. The snow didn't stop the sun from shining on our spice rack challenge for this month: citrus. Here is how it all went down:
arctic garden studio:
Nicole has gone wild with citrus this month....check out her lemon ginger madeleines, Meyer lemon and pistachio truffles, Meyer lemon muffins and her advice about what to do with preserved lemons, , how to make your own Grenadine and can your own Mandarin oranges.
backyard farms:
More preserved lemon love with a Moroccan inspired chicken
dog hill kitchen:
Dairy Free Citrus Curd sounds fantastic on coconut bread
eating Floyd
Clementine dusted salmon - I can't wait to try to make my own "dust"
fruitcake or nuts
Shayne shakes up her polenta with orange zest - what a great idea!
grow and resist
I am calling this long titled recipe by it's acronym SRGPLP with CP - another extraordinary recipe featuring preserved lemons....or should I call them "PL"?
intellectual relish
Speaking of preserved lemons, Dean shows us how to make 'em happen here
jonski blogski
Tricia feasts on machbous ala dajaj, using lemon peel instead of the traditional dried limes
just another day on the farm
Citrus dressing on a cabbage salad with citrus vinegar. YUM!
la germaine organisee
Orange cookies plus a bonus citrus - pink grapefruit and shrimp salad
a million grandmas
Mary brings on the vivid Meyer lemon and blood orange marmalade
motherskitchen
Orange French toast will cure what ails you on a winter morn
nerd meets kitchen
Cheryl's serving up a double citrus special - black bean and corn salad with Mexican lime vinaigrette and citrus-herb glazed chicken
notes from a country girl living in the city
Oh my darling, Clementine teriyaki sounds like a great way to enjoy the season's finest
oh, briggsy
Our featured spice was inspired by Briggsy...check out the Persian style rice pilaf with veggies and dried lime
prospect:the pantry
Orange parsnip soup with orange marmalade - what a great way to use a favorite root vegetable of mine
round here at Chez hates
Pork and shrimp meatballs, featuring lemon zest....maybe a dipping sauce with orange marmalade and soy would be a great addition?
snowflake kitchen
There's a whole GROVE of lemon recipes in this post. Check it out and pucker up!
tales of the house on the corner
Lamb and tomato pizza featuring preserved lemons and a little bit more rosemary
thinking out loud
Citrus salad that includes another cold weather treat - fennel. Intriguing taste combination!
Check back here Friday to find out what the March featured herb or spice will be....nominate your ideas for the next feature by leaving a comment here. Thanks for playing!
arctic garden studio:
Nicole has gone wild with citrus this month....check out her lemon ginger madeleines, Meyer lemon and pistachio truffles, Meyer lemon muffins and her advice about what to do with preserved lemons, , how to make your own Grenadine and can your own Mandarin oranges.
backyard farms:
More preserved lemon love with a Moroccan inspired chicken
dog hill kitchen:
Dairy Free Citrus Curd sounds fantastic on coconut bread
eating Floyd
Clementine dusted salmon - I can't wait to try to make my own "dust"
fruitcake or nuts
Shayne shakes up her polenta with orange zest - what a great idea!
grow and resist
I am calling this long titled recipe by it's acronym SRGPLP with CP - another extraordinary recipe featuring preserved lemons....or should I call them "PL"?
intellectual relish
Speaking of preserved lemons, Dean shows us how to make 'em happen here
jonski blogski
Tricia feasts on machbous ala dajaj, using lemon peel instead of the traditional dried limes
just another day on the farm
Citrus dressing on a cabbage salad with citrus vinegar. YUM!
la germaine organisee
Orange cookies plus a bonus citrus - pink grapefruit and shrimp salad
a million grandmas
Mary brings on the vivid Meyer lemon and blood orange marmalade
motherskitchen
Orange French toast will cure what ails you on a winter morn
nerd meets kitchen
Cheryl's serving up a double citrus special - black bean and corn salad with Mexican lime vinaigrette and citrus-herb glazed chicken
notes from a country girl living in the city
Oh my darling, Clementine teriyaki sounds like a great way to enjoy the season's finest
oh, briggsy
Our featured spice was inspired by Briggsy...check out the Persian style rice pilaf with veggies and dried lime
prospect:the pantry
Orange parsnip soup with orange marmalade - what a great way to use a favorite root vegetable of mine
round here at Chez hates
Pork and shrimp meatballs, featuring lemon zest....maybe a dipping sauce with orange marmalade and soy would be a great addition?
snowflake kitchen
There's a whole GROVE of lemon recipes in this post. Check it out and pucker up!
tales of the house on the corner
Lamb and tomato pizza featuring preserved lemons and a little bit more rosemary
thinking out loud
Citrus salad that includes another cold weather treat - fennel. Intriguing taste combination!
Check back here Friday to find out what the March featured herb or spice will be....nominate your ideas for the next feature by leaving a comment here. Thanks for playing!
Thursday, February 17, 2011
Spice Rack Challenge February: Orange French Toast
Yes, citrus is in season right now, but I always have a jar of dried orange peel on my shelf for when it isn't. For this month's Spice Rack Challenge, I wanted to share a favorite recipe for orange peel - either dried or fresh, it can be used interchangeably in this recipe. Challah bread makes the best french toast....and it is a great hot breakfast for a busy weekday morning.
Orange French Toast - serves 1 (multiply for more)
1 T or so vegetable oil
2 slices your favorite bread (I like challah)
1 egg
1 teaspoon orange peel, either dried or freshly grated
1 T. water
In a nonstick pan, heat vegetable oil until hot. Meanwhile, slice bread, and beat eggs, orange and water in a shallow bowl. Dip bread slices in egg mixture, and brown on both sides in pan. Tastes great with pure Michigan maple syrup - I like to buy it at the farmer's market, but one year I tapped a maple and a cottonwood to make my own syrup. It's a ton of work!
Friday, January 28, 2011
Spice Rack Challenge February: Citrus
When ohbriggsy suggested citrus, I thought, why not? Tis the season for fresh....
Dried citrus rinds and preserved citrus have long been used as spices. Shoot, I am currently drinking a vodka and tonic with a twist of lime! I have some dried orange rind and lemon rind in my larder....what kind of citrus do you have lurking about? Dried or fresh rinds, or preserved works for this month's challenge. I want to hear about your latest creation. Post your recipe featuring citrus starting Feb. 12...deadline is February 18. I will post a round up of your work here on February 23. Can't wait to see what you come up with.....for a complete list of who is participating in the Spice Rack Challenge and what it entails....click on the tab above.
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