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Showing posts from January, 2017

Keralan Fish Curry

Southern Indian food is often vegetarian, but they often also make use of local seafood, as in this dish, when it is prepared in the traditional manner. The key to this dish is the tamarind concentrate and coconut milk. I really don't think there is any substitute for either of these ingredients. If you have the time, this sauce benefits from a day in the refrigerator. Then you can heat the sauce and add the fish when ready to prepare. Additionally, any leftovers are wonderful when heated up. Note: If you do not have a spice grinder, you may use pre ground spices. Ingredients 1.5 lbs Fish, cut into 2 inch chunks. Try to use a firm fleshed fish. Kingfish is traditional. 3 Tbsp Vegetable Oil 6-7 Curry Leaves 1 large Onion, cut in half and then thinly sliced. 1 tsp Salt 3 long Red Chili Pepper 2 inch piece fresh Ginger Root 3 cloves Garlic 1 Tbsp Chili Powder, ground. I like to use the Korean chili flakes and grind them in my spice grinder. Kashmiri

Risotto alla Funghi Porcini

Risotto is one of the simplest dishes imaginable, yet it is so often prepared poorly. The key is patience and flawless ingredients. There are no short cuts here.   There are many so wonderful versions of risotto, but I personally like this one as it allows you to learn to basics without any trouble. It really is a simple recipe.  You will note that this is completely vegetarian and can be made as a vegan dish by substituting out the butter and cheese with non dairy options. I've made it both ways, and have to say both are excellent.  If you can follow these few simple steps, you will create a world class risotto in your own kitchen to rival most any. I always suggest a quick read through the recipe prior to beginning so you fully understand the process.  Here are the few things to remember: You will need the stock to be boiling and on the stove next to your risotto pan. Save yourself a lot of mess and hassle by placing it on the proper side. If you a

Grenada - Ever wonder where nutmeg comes from?

Just returned from the spice island of Grenada. Such a lush and stunningly beautiful island. Very friendly people and so many wonderful spices, fruits and vegetables. It is a true garden of Eden.  Just to name a few, Grenada's rich soil supplies nutmeg, mace, clove, bay leaf, cacao, ginger root, banana, breadfruit, star fruit, papaya ,cassava, limes, and too many others to name. It is said they can grow everything on the island except wheat and apples.  Unripe cacao. When it is ripe, it turns yellow. The cacao seeds are inside Cacao plantation with sorting and drying areas The process of harvesting nutmeg is truly fascinating. Nutmeg grows on trees which are medium sized and when the fruit drops to the ground, it is ready to be processed.  Nutmeg Tree After drying for a few weeks the pods are dropped to crack open the outside hull to reveal the nutmeg seed, which is meshed with bright red mace. The mace is then removed and dr