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19 July 2008 @ 04:06 pm
Came back from India with a selection of spices, but I can't identify this one:


(some cardamom next to it for size comparison)

09 March 2008 @ 08:25 pm
Hi All!  I received a very exciting gift today--a tagine!  No more faking it with a crockpot or a roasting pan! 

Here are my two questions:

1.   I am assured that it is safe to use with an electric oven--my Google-fu is giving me conflicting information as far as whether or not the whole thing goes into the oven, or is used on the stove top.  Which is my best plan?

2.   Seasoning--with, or without, an onion?

There is a satsuma tangerine tree in our backyard and at this time of year it produces a lot of tangerines. Needing something to do with them I fished out this recipe. Although it calls for only 2 oranges, I used two tangerines plus another lemon inside and the juice of 4 tangerines outside. I also was added 2 tsp of dried rosemary to the spice mix. I put the onions on the outside as you can see.

The recipe itself was from a book I found years ago on Middle Eastern/ North African cooking. 

x-posted to super_supper 

Current Location: Texas, USA
02 October 2007 @ 04:48 pm
Hi, Everyone!

I just joined the community because I'm such a food enthusiast, and have recently acquired a delightful flare for more exotic foods. Just the other week, I happened to be in Northampton and Amherst, MA, towns very well known for its diverse ethnic and cultural cuisine.

If you haven't already, you must try the restaurant Fresh Side in...Amherst? It's all natural, Asian-infused food. They bring tea right out to you with fresh fruit seeping in it; it's amazing. Also worthy of note is what they call "Tea Rolls." That was the first time EVER I've come across them. They were about the size of sandwich wraps, and stuffed with all sorts of different things, hot or cold, depending on your preferences. I had one with curried rice and chicken, and another with vermecelli, carrots, tofu, and water chestnuts. They're incredible, and come in different varieties. Is anyone familiar with them, and why are they so scarce??!! How to make?

Also, I was hoping I could get the name of a Moroccan dish I had in Northampton (can't remember the place). But basically, it was chicken on-the-bone, cooked with sweet white onions, Kalamata-like olives, raisins, and almonds. It was to die for, and I can't recall the dish. Unique mingling of flavors, and the onions are very mild, not too oniony.

Thanks, everyone!
Current Location: "work"
Current Mood: Hungry
01 October 2007 @ 09:14 pm

Does anyone know what the little fried wonton-like things filled with potatoes and peas are called? All I know is that they are Indian and are fried. I also think they start with an "S", but am not sure. Also, does anyone have a good recipe for them?

Current Location: Texas, USA
14 July 2007 @ 10:39 pm
So I'm going to try to learn to make Moroccan food, but it's complicated by the fact that my boyfriend is from Morocco, so he'll have high expectations. I'd love to make couscous for him, but I can not find real couscous anywhere. There are a billion varieties of the quick cooking kind, and I know that will not cut it.

Does anyone know where I could find traditional couscous? I've looked a little at fancy schmancy grocery stores, but nothing's popped up. Websites? Mail order? Help?
07 June 2007 @ 08:08 pm
Hi, I have an exclusively asian cooking community over here:

and I was wondering you wanted to be sister communities?!
30 May 2007 @ 06:04 pm
6 servings

5 cups couscous
2 tablespoons peanut oil
1/4 teaspoon salt
Sugar to taste {optional}
1/4 teaspoon cinnamon
3/4 cup olive oil
Prunes, dates, raisins, sultanas, almonds, pistachios... for garnish or mix in
Honey to drizzle {optional}

Cover raw couscous with cold water and drain immediately. Stir with a fork and let it rest for 15 minutes. Sprinkle with peanut oil mixed with 6 tablespoons water, along with salt and cinnamon. Mix well using your hands until liquid has been absorbed. Place couscous in the top of a coucousier/
steamer, place over boiling water. Steam for 30 minutes, remove. Return to a bowl and mix in half the olive oil using your hands. Allow to cool, then sprinkle with 3/4 cup of water. Mix well and set aside until all the water has been absorbed. Return to couscousier & steam for another 15 minutes. Return to bowl, add half the remaining oil and mix well. Steam again for another 30 minutes. Return to the bowl and mix in the rest of the oil. Arrange coucous in a cone shape on a large serving platter. Decorate with the garnishes, drizzle with honey {optional} and serve while still hot. Source: "Taste of Morocco" by Robert Carrier

x-posted to ethnic_cuisines

12 April 2007 @ 06:07 am
Miso is a traditional Japanese food. It is made by fermenting rice, barley and/or soybeans with salt and the mold kōjikin. Typically, it is made with soy. The resulting thick paste is used in sauces and spreads, or to pickle vegetables and meats. Mixed with dashi soup stock, it is often served as a soup -- Misoshiru, a culinary staple in Japan. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. It is still widely used, both in traditional and modern cooking and has been gaining worldwide interest lately. It is typically salty, but its flavor and aroma depend on various factors in ingredients and the fermentation process. Different varieties have been described as salty, sweet, earthy, fruity, and savory.

8 servings

Miso marinade adds a rich flavor to this Japanese country-style grilled chicken.

2 tablespoons light soy sauce {usukuchi shoyu}
2 tablespoons saké
2 tablespoons mirin
2 tablespoons light miso
2 green onions, crushed and slivered
1 teaspoon minced ginger root
1 garlic clove, minced
8 boned chicken breast halves, skin intact
1 tablespoon seven-spice powder

Blend soy sauce, saké, mirin, miso, green onions, ginger root and garlic in a rectangular baking dish. Coat chicken with mixture. Marinate 1 hour or refrigerate overnight, turning several times. Preheat a hibichi, portable tabletop grill or charcoal grill. Shake marinade off chicken; pat dry. Place skin-down on hot grill. Grill 4 to 5 minutes. Turn chicken; grill second side 4 to 5 minutes or until golden brown and done inside. When chicken is done, sprinkle with sesame seeds and spice mixture. Note: The chicken can be sautéed in a skillet. Source: S's recipe collection

x-posted to ethnic_cuisines

Current Location: Manhattan Beach, California
03 March 2007 @ 10:03 am
I would like to learn to cook authentic, ethnic foods- particularly Japanese and Indian cuisines. I very rarely see cooking classes I am able to attend due to the fact that I work on weekends and many classes are workshops held on Saturdays.

I would love it if- ideally- someone native to these cultures was interested in making some extra money by teaching me the basics either in my kitchen our theirs.

I've checked Craigslist to no avail- any ideas of other venues to search?