Posts Tagged ‘cinnamon

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…..

IMG_3877

courtesy of Taste Of Home cookbook

 

 

IMG_3878

IMG_3879

fresh ground from the mortar and pestile , cardamon.

IMG_3881

*************************************************************************************

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

IMG_3882IMG_3883

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

IMG_3886

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.

IMG_4073

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.

IMG_4076

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?

IMG_4077

(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.

IMG_4078

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 !

IMG_4080

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

IMG_4081

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.

IMG_4082

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.

IMG_4083

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.

IMG_4084

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.

IMG_4085

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

IMG_3668

tear up some leafy lettuce

IMG_3669

add all the salad ingriedents in a large bowl

Whip up the dressing

IMG_3672

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.

canvaslamb2

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

Prep ingredients….

canvaslamb1

 

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.

canvaslamb3

Return the meat to the pan atop the Bulgar.

canvaslamb4

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.

canvaslamb5

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.

canvaslamb6

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 !

12
Feb
17

Jenga French toast with spiced apple syrup

Stack em up…..


Not the best of pictures, by the time I noticed it, the breakfast was gone.

27
Aug
16

sweet & hot rice

with the addition of raisins, and cardamon seeds, and dried hot pepper flakes, this rice give the sweetness and fire at the same time.

IMG_0795

amounts are to your preference….
cover the bottom of the cooking vessel  with chopped leeks
add the rice (one cup)
add the liquid (two cups)
consisting of
vegetable broth
ginger garlic paste *
cardamon  seeds, about 5 pods, broken open
a dash of curry powder
a dash of cinnamon
a dash of smoked dried hot peppers.
dual stage microwave cook 10 minutes full, 10 minutes 1/2 power
when complete fluff, and stir in chopped raisins and nuts.

*in a small food processor, fill the bowl with good sized pieces of ginger and garlic, I buy extra to store for future recipes. (of course peel both). I eyeballed about equal amounts of both, add a small amount of vegetable oil. Process and slowly add more oil till the grinding produces a paste. Store in a small mason jar container and refrigerate. I chose the vegetable oil for neutrality versus olive oil. Much more efficient than buying either ginger and/or garlic paste from the market.

 

 




Archives

February 2018
S M T W T F S
« Jan    
 123
45678910
11121314151617
18192021222324
25262728  

Recent Posts

Twitter Updates


The Zero-Waste Chef

No packaging. Nothing processed. No waste.

Talking Hydroponics

Growing & Much More

Power Plant Men

True Power Plant Stories

Bottles & Cans & Just Clap Your Hands

Rhode Island’s Better Beer Blog • by Lou Papineau • @BottlesCansRI • bottlescansclaphands@yahoo.com

GoanImports.com

Learn Goan and Indian Recipes

Healthy Cravings

scrumptiously good

adorable life

eat,craft,travel,love...in short live your life and njoy

cooking from the heart

inspired by june & norma

Little Observationist

A journal of observations & inspirations by Stephanie Sadler

RecipeReminiscing

Food the old fashioned way

Beer Hobo

Words and photos from the road

Alcoholidays with Mama Bear

"I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they are going to feel all day." -Dean Martin

spf 99

my two ounces

Bard's Home Brew Brewery

A Homebrew Journey

Amintiri din Bucătărie

Memories from the Kitchen

Beyond Mere Sustenance

Food as a lifestyle...

TwistedSifter

The Best of the visual Web, sifted, sorted and summarized

rise of the sourdough preacher

Of homemade bread, food and other recipes / Una storia di pane fatto in casa, cibo ed altre ricette

Rugutis

The spirit of fermentation

JEFFREYTHARP.COM

A voice of sanity in a world gone mad...

Later On

A blog written for those whose interests more or less match mine.

My Food and Me

... just about food and more food!!!

my sister's pantry

Eat food... real food

Rantings of an Amateur Chef

Food...cooking...eating....tools - What works, and what doesn't!

Two Barn Farm

Sustainable Farming, Permaculture, Gardening and Homesteading in Ohio

Little London Observationist

An expat blog about "the little things" in London

Mom de Cuisine

Culinary Musings of an Expat Mom

elfogoncito.net

Cocina Dominicana y algo más...

gettin' fresh!

turning dirt into dinner

Let's Spice Things Up

Recipe Reviews, Tips & Ideas from my table to yours!

talinorfali

Don't ever change yourself to impress someone, cause they should be impressed that you don't change to please others -- When you are going through something hard and wonder where God is, always remember that the teacher is always quiet during a test --- Unknown

ediblesubstance

A foodie's thoughts

Food in Jars

a little mech, tech, and food

cupcakejunky

Fashion, Food, Interior Design and Architecture

Rachel & Maya

Dishing about all things food related.

Advoken's Blog

Just another WordPress.com weblog

Croque-Camille

Food Adventures in Paris

Veggicurious

Vegetable-forward food and lifestyle experiments featuring bold flavors with an international focus.

Cooking in Tongues

Savoring the world through food, trails and photos.

con tomates

Juicy living in the Iberian Peninsula and beyond

WordPress.com

WordPress.com is the best place for your personal blog or business site.

Slow Food RI

Slow Food Rhode Island is the Rhode Island chapter of Slow Food USA.

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

%d bloggers like this: