Posts Tagged ‘cinnamon

07
Jun
18

Chocolate Shortbread olé

A chocolate type cookie , easy to make, cinnamon and a bit of chili powder. I choose to use smoked chili powder and it is way in the background in the taste of the cookies.

From a Nestle recipe book, instead of pecans , walnuts were used.

  • 8oz chocolate bits, ghirardelli chocolate chips used
  • 2 cups flour
  • 1 teaspoon ground cinnamon
  • 1/8 inch cayenne pepper (smoked dried chili flakes used)
  • 1 cup light brown sugar
  • 1 and 1/2 sticks butter
  • 1 cup chopped toasted pecans, (walnuts used)

Melt the chocolate

Mix the sugar and butter till fluffy, add the melted chocolate.

Combine the flour, cinnamon and chili pepper, and stir into the above.

Stir in the nuts.

Shape into 1 inch balls (or use a scooper)  and then press them to flatten with a glass bottom coated in sugar.

Bake 10 to 12 minutes.

My cookies were a bit dry but none the less, very good.

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prep, toast the walnuts, melt the chocolate

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cookie dough

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press with a sugar coated cup

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ready to bake

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cooling

12
Mar
18

Chicken Curry

From Food 52 Meera Sodha’s Mum’s Chicken Curry

  • A spicy chicken dish , I scaled the recipe in half and used 2 chicken thighs , bone in with the skin.
  • 1 tablespoon unsalted butter and 1/2 tablespoon oil (canola, olive etc.)
  • 1/2 teaspoon cumin seeds
  • 1 , 1 and 3/4 inch cinnamon stick
  • 1 large onion finely diced
  • 1, 1 and 1/4 inch ginger root, peeled and grated
  • 3 garlic cloves
  • 1 fresh chilis, green
  • salt
  • 3 or 4  oz strained tomatoes
  • 1 tablespoon tomato paste
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1 and 1/2 tablespoon yogurt, plain whole milk
  • 1 lb or so chicken, the thighs are had were large so two we close to 1 lb
  • 1 and 1/2 tablespoons ground almonds
  • 1 teaspoon garam masala

No surprises here, this is  similar to a braised dish and no marination or browning of the chicken is required. As always if you measure and prep the ingredients, the recipe goes easy.

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I found these plastic sheets for cutting at the local Job lot, inexpensive and easy to clean plus the diced ingredients can be funnelled right into the pan. Cumin seeds are on the order list, none in stock so I used ground cumin for the saute step.

So in the butter and oil sputter the cumin seeds and cinnamon. Add all the onion and cook till very golden, low medium heat, 10 to 12 minutes. Pound up the chilis and ginger and garlic in a pestle to a course paste, very fragrant ! Add it to the onion mixture. cook for additional 2 minutes.

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Now add the paste just cook the following a few minutes layering the ingredients.

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Now go with the tomato paste , ground cumin, turmeric, salt to preference and whisk in the yoghurt, cook till heated through. IMG_4516 Add the chicken. IMG_4520

Lid the pan and slow simmer about 30 minutes or until the chicken pieces are done. Finish with the final addition of the ground nuts and garam masala. Flat breads or rice is a good side.

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Tomato is the dominate flavor with a spicy finish not too hot. The curry is rather thick and towards the end of the recipe before the chicken was added, I added additional water. Its may be due to the fact or store bought yogurt is thick with no liquid.

I would probably go with more ginger and garlic, but with these many individual flavors additions, it also depends on the quality and freshness of the spices and herbs utilized that could affect the ratio and your preferences.

19
Feb
18

swedish cardamon rusk ,norwegian tea cakes

 

I like cookies, but love the flavor of crisp rusk and tea cakes, similar to twice baked dried cookie like biscotti. Not as sweet as the chocolate chip cookie is, but superior is the texture and flavor of the crispy cakes  as far as I’m concerned.

Two recipes here that were baked more than once during the Holiday season !

Diane makes this recipe…..

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courtesy of Taste Of Home cookbook

 

 

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fresh ground from the mortar and pestile , cardamon.

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My recipe, I like the ginger and cinnamon addition

from recipe reminiscing

Norwegian Christmas tea cakes

  • 4 eggs
  • 125 grams sugar 4.5oz
  • 25 butter 1 oz
  • 450 grams sifted flour 16oz
  • 1.5 teaspoon baking powder
  • 1 teaspoon cardamon
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger, ground
  • 50 grams almounds finelt chopped 2 oz
  • 2 tablespoon nib sugar

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……perhaps a bit over baked but the crisp edges are OK to me!

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another rendition of the tea cake recipe, more presentable, rolled with the sugar and almonds.

16
Jan
18

Bangladeshi Style Creamy Chicken Korma with Crisp Shallots

from Food 52 Chicken Korma, Bangladeshi Style

Chicken again ? Here’s a recipe that I was bound to try for a cardamom use, first up, modify the size of the recipe to reflect what I have on hand and the size of the servings, since I didn’t have a whole chicken around, 2 chicken thighs would be used, skin on. I’ve done recipes before that require the yogurt marinade but this recipe looks deceptively simple on the spices, I mean like where’s the curry, coriander, cumin ?

I halved all the ingredients to go with the 2 chicken thighs which weighed in at about 1 lbs.

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Some processed ginger root and garlic were added to the yogurt and then mixed up, bagged with the chicken thighs, about 1 and 1/2 teaspoon of each to 1/2 cup plain full milk yogurt. (is it only me that has a hard time finding PLAIN full fat yogurt at the market?).

Gather the rest of the ingredients while the chicken marinades.

  • 1 and 1/2 tablespoon ghee (unsalted butter, clarified)
  • 2 tablespoons olive oil (if you use chicken with the skin, you may want to cut back on the oil, my result was on the oily side, but I prefer the skin on and the result.
  • 1 large onion , minced
  • 4 cardamom pods
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 and 1/2 teaspoon lemon juice
  • 1 tablespoon ground almond
  • 1 and 1/2 teaspoon sugar
  • 1 tablespoon raisins, golden if you have them
  •  chiles, here it’s open for interpretation, I had some dried serannos, sliced thin and the amount to the level of heat that they are.
  • slivered almonds
  • 1 shallot thin sliced and fried

Ok the usual start, fry the diced onions in the ghee and olive oil for about 5 minutes, till golden.

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Do you like an aromatic kitchen and home or are you the type to run the exhaust vent full blast when frying onions and cooking spicy dishes?

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(frying onions is an appetizing odor to me) Ahem! back to the stove, add the cinnamon stick and bay leaf with the cardamom pods. Stir in and activate the aroma for a few minutes.

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Add the chicken with the marinade yogurt and the salt, now raise up the temperature at least medium, and cook , not to brown, the juices will separate, keep stirring, no browning !

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Mine gives off a fair amount of oils from the chicken, so I call it a more westernized style!

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Keep the mixture moving, about 10 minutes, you see a reduction, add in some liquid, several tablespoons or as needed to partially submerge the chicken. I used hot stock. Now cover and stir occasionally 20-30 minutes, to an active simmer, this may be less time in this case as the recipe volume is less than the full specifications.

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Meanwhile during the simmering, thinly slice the shallot, if you haven’t already, and in a fair amount of oil, fry them crisp, set on paper towelling or brown paper and reserve for garnish.

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Check on the chicken occasionally and when the liquid reduces and the oil rises add the lemon juice, ground almonds, sugar, raisins, and chilis. Taste for balance, and cover and cook for 5 minutes.  Take off heat. Prepare warm plates.

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It’s apparent that my result is a bit more gravy-ish than the pictures on the recipe website.

The crisp shallots and almonds make this an attractive dish.

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An unlikely companion, roasted sweet potatoes fries, yes the thighs are on the dish, just covered with gravy, this recipe begs for some steamed basmati rice.

Though the recipe does not comment on fishing out the cinnamon, bay leaf and cardamom, chilis etc. I like to serve it as is. It won’t be a homogenous mix, you may bite into a cardamom pod or get a burst of spicy heat from  the pepper, that’s OK by me! Or it could be served simply as family style, bringing the hot pot to the table.

The simple additions of the spices and aromatics, both in the marinade and recipe combine for a many layered finish than seems possible. I would definitely repeat this dish with the required whole chicken and a side of rice.

Also the habit of using fruit and nuts (raisins and almonds) in a recipe such as this is appealing as the sweetness of the raisins do show through versus a sugar only sweetness for the balance, and the ground almonds give a slight nutty background and thickness to the dish.

 

 

 

 

 

14
Nov
17

Couscous salad with walnuts and mozzarella

Salad, anyway you make it, a fresh mixture of greens and vegetables, this one filling with the addition of couscous, sort of like a pasta salad. I made 1/2 the recipe, the full recipe serves 10, I devoured the half recipe for a full course meal. (the orginal recipe calls for feta cheese but mozzarella is what was available.

Boil some water for the couscous and your done with cooking this meal!

A  Bob’s Red Mill Recipe

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tear up some leafy lettuce

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add all the salad ingriedents in a large bowl

Whip up the dressing

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add the cooked couscous and lightly toss the salad with the dressing or drizzle per serving, add the cheese

Now I’ve made this twice, with addition of rye bread croutons. (and I sneaked in a bit of smoked dried hot red pepper into the dressing)

10
Jun
17

Meatballs

 

Adapted from recipereminiscing.com via cookite2bn.org

 

https://recipereminiscing.wordpress.com/pumpes-meat-balls/

http://cookit.e2bn.org/historycookbook/866-pumpes-meat-balls.html

Having some beef chuck, some meatballs would be good to have available for future recipes.

Grind  the beef if not already done, prep the ingredients ….

Ground beef, cinnamon, ground cloves, cardamom, parsley and ginger.  (The parsley was missed ! I have fresh parsley outside that was not included.)

I let the mixer do the work…

I drew a 2 inch guide on parchment when forming the meatballs.


Fried instead of boiled as the recipe suggest.

Beefy taste with a slight background of spice.

One of the uses of the meatballs is in a soup, just some stock, boiled fresh noodles frozen from a previous batch, mushrooms and green onions, possibly a dash of soy sauce, herbs and seasonings. I would usually make the meatballs smaller , but followed the recipe. In this application, the meatballs were quartered.

 

05
Mar
17

Meat n’ Wheat

Bread has been a passion, the home baked variations are many. The succulent taste of meat combined with bread is a flavor perhaps learned from the humble hamburger. I have thought of the best recipe to combine the meat with bread, Beef Wellington,  Empanadas  and the likes, even considering baking bread with ground beef in the dough. But for me the real deal was not bread but wheat, cooked to absorbed the juices of the particular meat chosen and at the top of my scale is lamb. So this is the  recipe, adaptable to other flavors.

In a suitable pan for cooking the meal brown the meat, here , lamb loin chops. Salt and cracked  pepper of course.

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Set the meat aside keeping the  the juices rendered during the browning process in the pan.

Prep ingredients….

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The magic ingredient here is Bulgar.

Saute up the root vegetables then add the tomatoes, here onion ,shallots and garlic are used. As to your liking herbs and spices, I used a smattering of cinnamon and just a few coriander seeds for small burst of flavors.

Add the Bulgar to absorb the juices now in the pan, and cook for several minutes. I added sesame seeds, a frequently used staple in cooking and baking . Not toasted in this recipe.

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Return the meat to the pan atop the Bulgar.

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Add liquid, stock is preferred, roughly twice as much by measure as the amount of wheat. If stock is not hot, bring pan to a boil first.

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Cover and simmer or place  into a hot oven if you like, about 20 minutes, remove from heat and let rest covered a few minutes.

The finished result is tender meat surrounded by a most favorable wheat mixture.

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MMMM…. the flavor of the lamb is incomparable when combined with the Bulgar. A close recipe is Kibbeh, also a favorite which is very close to a Meat n’ Wheat ultimate combination. https://pmetro.wordpress.com/2011/05/15/stuffed-meat-loaf-kibby-bil-sanieh    WOW recipe link , 6 years ago !




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