tag:blogger.com,1999:blog-76410989073155264712024-03-17T01:52:25.701-05:00Cardamom KitchenCardamom Kitchenhttp://www.blogger.com/profile/04686278943633283153noreply@blogger.comBlogger153125tag:blogger.com,1999:blog-7641098907315526471.post-64758031895294601472019-04-11T08:00:00.000-05:002019-05-13T15:44:31.177-05:00Prepping Shrimp<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilL65LIwMAClkzUwcIgXQXemDnHiGkj30Th7M1WugCyl9G-9iI8B7LU_vob1kKHttKmCsEJBhsbtLntsEkvLdCN80SqHuQpB9ivqJGIr8q9Dyg0uiHOXxWfkb04Zd1fs0_sL2rc_KmVrWp/s1600/1+-+Shrimp+over+rice.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Shrimp over rice pilaf" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilL65LIwMAClkzUwcIgXQXemDnHiGkj30Th7M1WugCyl9G-9iI8B7LU_vob1kKHttKmCsEJBhsbtLntsEkvLdCN80SqHuQpB9ivqJGIr8q9Dyg0uiHOXxWfkb04Zd1fs0_sL2rc_KmVrWp/s400/1+-+Shrimp+over+rice.jpg" title="Shrimp over rice pilaf" width="400" /></a></div>
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<span style="font-size: large;">Chicago is miles away from the ocean. And although I love its magnificent
architecture and fun-loving folk, sometimes I long for the briny breath of the
sea. On occasion, I travel to the coast or go abroad to reach its salty
waters, but more often, I look for simple ways to bring its flavorful bounty into the kitchen.<br /><o:p></o:p></span><br />
<span style="font-size: large;">I enjoy feasting on an array of seafood: crab, scallops, lobster, squid, or clams.
But in the Windy City, shrimp is often the easiest to find. I love to sauté it
with cayenne, black pepper, and chunks of coconut, but it’s just as easy to
deep fry, boil, or barbecue the quick-cooking crustacean. During Lent, dishes like this <span style="color: blue;"><a href="http://cardamomkitchen.blogspot.com/2013/02/kerala-fried-shrimp.html"><span style="color: blue;">Kerala Fried Shrimp</span></a> </span></span><span style="font-size: large;">make meatless meals a small sacrifice. </span><span style="font-size: large;"> </span><br />
<h2 style="text-align: left;">
<strong><span style="font-size: large;"><br /></span></strong><strong><span style="font-size: large;">How to Select Shrimp</span></strong></h2>
<span style="font-size: large;"><br />When you smell raw shrimp, it should remind you of a stroll by the sea. If
it hints of ammonia, it's spoiled - walk away. Look for shells that are clean, shiny, and free of spots. If possible, opt for whole shrimp, which has more flavor and spring texturally than its shelled and deveined counterpart. Whole shrimp is surprisingly easy to prep using the tips below.</span><br />
<span style="font-size: large;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgszP04NjO7ga34l4A9Lw7Q1ktHi7cWnDNthxypT-jHbzcQSDvervkKWroAocjtbQf1p-8fyO0a6pjr6l-KBhY036LkDa3sRx687GrzKg21r2pcCt8NjLwki8lJmknG3pFaNItaG4q6hyz_/s1600/2+-+Shrimp+close+up.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img alt="Whole shrimp with shell" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgszP04NjO7ga34l4A9Lw7Q1ktHi7cWnDNthxypT-jHbzcQSDvervkKWroAocjtbQf1p-8fyO0a6pjr6l-KBhY036LkDa3sRx687GrzKg21r2pcCt8NjLwki8lJmknG3pFaNItaG4q6hyz_/s400/2+-+Shrimp+close+up.jpg" title="Whole shrimp with shell" width="400" /></a></div>
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<h2 style="text-align: left;">
<strong><span style="font-size: large;">How to Peel Shrimp</span></strong></h2>
<br />
<span style="font-size: large;">Shrimp is most often sold with the head removed. The translucent shell and, in most
cases legs, are left intact. Although there are many ways to peel shrimp, I
like to noodle my fingers just underneath the opening of the shell and
carefully pull it away from the flesh as if I’m removing a tight-fitting life
jacket.</span><o:p></o:p><br />
<span style="font-size: large;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPiaWYWDApgG4UEf_i69s3AvnASmItSa3Kj1bnIl5NvNfTzZkGn_X41h-ELqJP78p43V6KL5ytGocPjaKxuFN532ScUeKPsWX2Hn6IZ5lVdRcuLfatLmtzCz7qxHpC-Gsdbjq4SruZLciZ/s1600/3+-+Remove+shell.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "times" , "times new roman" , serif;"><img alt="Removing shrimp shell" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPiaWYWDApgG4UEf_i69s3AvnASmItSa3Kj1bnIl5NvNfTzZkGn_X41h-ELqJP78p43V6KL5ytGocPjaKxuFN532ScUeKPsWX2Hn6IZ5lVdRcuLfatLmtzCz7qxHpC-Gsdbjq4SruZLciZ/s400/3+-+Remove+shell.jpg" title="Removing shrimp shell" width="400" /></span></a></div>
<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">I
also run my finger under the tail shell and gently lift it off to keep the
flesh just beneath intact.</span></span><br />
<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNDXppBorjnHhty3Z8ED7c1qZp4y5GlnIM-dT0tzq7QGJ-2ZkCxL9U_4GB_YYpiUkCkKUqSHx2-0h58dbDwwCGqKCqmZHSIHE9cmJxptyTcNoFfpZKvl0moSISm595UFUW_rkDGDbiNJCk/s1600/4+-+Shrimp+with+out+shell.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img alt="Peeled and unpeeled shrimp" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNDXppBorjnHhty3Z8ED7c1qZp4y5GlnIM-dT0tzq7QGJ-2ZkCxL9U_4GB_YYpiUkCkKUqSHx2-0h58dbDwwCGqKCqmZHSIHE9cmJxptyTcNoFfpZKvl0moSISm595UFUW_rkDGDbiNJCk/s400/4+-+Shrimp+with+out+shell.jpg" title="Peeled and unpeeled shrimp" width="400" /></a></div>
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<h2 style="text-align: left;">
<span style="font-size: large;"><strong>How to Devein Shrimp</strong></span></h2>
<br />
<span style="font-size: large;">A shrimp's intestine looks like a dark vein,
which runs along its back. Since the intestine can have a gritty texture and an
off-putting flavor, it’s best to remove it using a process called "deveining."</span><span style="font-size: large;">Here's how you do it...Place the shrimp on a cutting board with the tail closest to you. With a
paring knife, make a shallow slit along the curve of the shrimp’s
stomach.<br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7DWGCNCIGMApCkcuLNen4XH6m0tOj0N-Ihbh-OCkPF3LyXr1UYj5VVTNFXTI6xdeFRswNBqiUSV81ZsqS11ftOm687A_55PKT-pWJbuVcoaspFMfDSqiy-jBnklRf2Mq5ZLCFfbe6z1cJ/s1600/5+-+Remove+vein.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img alt="Slit the back of the shrimp with a pairing knife" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7DWGCNCIGMApCkcuLNen4XH6m0tOj0N-Ihbh-OCkPF3LyXr1UYj5VVTNFXTI6xdeFRswNBqiUSV81ZsqS11ftOm687A_55PKT-pWJbuVcoaspFMfDSqiy-jBnklRf2Mq5ZLCFfbe6z1cJ/s400/5+-+Remove+vein.jpg" title="Slit the back of the shrimp with a pairing knife" width="400" /></a></div>
<span style="font-size: large;">Pull out the intestine with the tip of the knife and discard. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw5La_i_99OImBdGo45WIZ2h1mzhVOT3DdsPt0EBV6jF0BI3I0l2_LuQNqsEih-H7OG60og1O7rBcREK_pobmVzJIF4FpywgK26UcNilOvmnXU12_xEnQTy4VaZkc-M6lGUQ1YfbHnqLBw/s1600/6+-+Remove+vein.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img alt="Carefully remove the vein from the shrimp" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw5La_i_99OImBdGo45WIZ2h1mzhVOT3DdsPt0EBV6jF0BI3I0l2_LuQNqsEih-H7OG60og1O7rBcREK_pobmVzJIF4FpywgK26UcNilOvmnXU12_xEnQTy4VaZkc-M6lGUQ1YfbHnqLBw/s400/6+-+Remove+vein.jpg" title="Carefully remove the vein from the shrimp" width="400" /></a></div>
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<h2 style="text-align: left;">
<span style="font-size: large;"><strong>How to Butterfly Shrimp</strong></span></h2>
<br />
<span style="font-size: large;">Place the peeled shrimp (with the tail shell intact) on a cutting board with
the tail closest to you.<o:p></o:p></span><br />
<span style="font-size: large;">With a paring knife, make a deep cut along the curve of the shrimp’s
stomach, nearly dividing it in two. </span><o:p></o:p><br />
<span style="font-size: large;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmiw8sm12-PjO_U2d7ajL2WpWvwpZcDhws9QqatKqhM46iwllR2TCSQOOPLvcTKD9FPrBpRVLwIxz0QaHPttSk5p1iRsbvKqlh-PaGkOzSoU5Ozp1mAtQeNKGA9WGn7ChuJ4ayHqYWu6q5/s1600/7+-+Butterfly+shrimp.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img alt="4 steps to butterfly shrimp" border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmiw8sm12-PjO_U2d7ajL2WpWvwpZcDhws9QqatKqhM46iwllR2TCSQOOPLvcTKD9FPrBpRVLwIxz0QaHPttSk5p1iRsbvKqlh-PaGkOzSoU5Ozp1mAtQeNKGA9WGn7ChuJ4ayHqYWu6q5/s400/7+-+Butterfly+shrimp.jpg" title="4 steps to butterfly shrimp" width="400" /></a></div>
<span style="font-size: large;">Remove the intestine with your fingers or the tip of the knife. Gently
pull the shrimp open so the flesh lays flat.</span><o:p></o:p><br />
<br /></div>
Cardamom Kitchenhttp://www.blogger.com/profile/04686278943633283153noreply@blogger.com0tag:blogger.com,1999:blog-7641098907315526471.post-4362476716881014132019-02-09T10:01:00.000-06:002019-04-23T12:53:56.523-05:00Making Roux<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo9hiPeQozqi718RWyG5j479hNlzfbqC7m3SbEvK27y3Py5xW3KOmkJwzoqryh5MFlePeCIeWyooyDaLctH6vKij6GqcsCtxlygx-zuWHJQhi6l_MVmhW6JDAKIUwJimwOMLbZ254H1rbK/s1600/Mac+and+cheese.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="333" data-original-width="500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo9hiPeQozqi718RWyG5j479hNlzfbqC7m3SbEvK27y3Py5xW3KOmkJwzoqryh5MFlePeCIeWyooyDaLctH6vKij6GqcsCtxlygx-zuWHJQhi6l_MVmhW6JDAKIUwJimwOMLbZ254H1rbK/s400/Mac+and+cheese.jpg" width="400" /></a></div>
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<span style="font-size: large;">Calgon, take me away... to a sun-drenched island so I can ditch my down-laden, puffy coat.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Anyone else with me?</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Sadly, I know I won't be trading in my laptop for a beach towel any time soon. So, I've turned to my kitchen to counter my winter blues and pulled out the ingredients I need for roux. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Roux is a simple thickener that's integral to French cuisine and underpins many classic soups and sauces. It's the base for tuna casserole, mac and cheese, and other traditional
American casseroles. Darker shades of roux (including brown and chocolate),
bring depth and flavor to gumbo, étouffée, and other Creole and Cajun
classics. Yum. Let's say it together, "Fat Tuesday!" <o:p></o:p></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">It's easy to prepare, requiring just a saucepan and whisk.
The general rule is to start with equal parts flour to fat, but the proportions can vary. French recipes for roux commonly call for clarified
butter, while Cajun or Creole recipes incorporate butter, oil, or lard. Dark
shades of roux, which are cooked the longest, contribute the strongest
flavors to a dish. <o:p></o:p></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><strong>How to Make Roux</strong><o:p></o:p></span><br />
<strong><span style="font-size: large;"><br /></span></strong>
<span style="font-size: large;">Note: I’m using butter and flour to prepare a blond roux for mac and cheese.
You can cook the roux for more or less time, depending on the dish.<o:p></o:p></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Melt the butter in a saucepan over medium heat.</span><o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8JBV8FLcKBqC_9M1f2NIQ4gN6g0iZZqc14LbgowSY4L0jSNh5sfZL8ddXhNyPVkad5cDP6k2_I_oY5rZHG_9Cd71LAbAiG_DD8p7EaaoMeiEervzZIp77VplLxwD1KUpufklbrGTZsrw/s1600/1+-+melted+butter.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Butter melted in a pot" border="0" data-original-height="333" data-original-width="500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH8JBV8FLcKBqC_9M1f2NIQ4gN6g0iZZqc14LbgowSY4L0jSNh5sfZL8ddXhNyPVkad5cDP6k2_I_oY5rZHG_9Cd71LAbAiG_DD8p7EaaoMeiEervzZIp77VplLxwD1KUpufklbrGTZsrw/s400/1+-+melted+butter.jpg" title="Butter melted in a pot" width="400" /></a></div>
<span style="font-size: large;">Add a smidgen of flour to the butter.</span><br />
<span style="font-size: large;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHowFHP4JQ032IgLYxxQe3Cbq9m-Ta_MXtPCwB7MEyIhExPjH2fr-1yuhpC7dZlXIU3LwP1f1mRMqlU3SAjzp80SmH55XxF-wdLoIBllqzYWCiEyu-JN5DcJkxX090gPnWjxbrdXu0zES-/s1600/2+-+add+flour.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Add flour to the melted butter" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHowFHP4JQ032IgLYxxQe3Cbq9m-Ta_MXtPCwB7MEyIhExPjH2fr-1yuhpC7dZlXIU3LwP1f1mRMqlU3SAjzp80SmH55XxF-wdLoIBllqzYWCiEyu-JN5DcJkxX090gPnWjxbrdXu0zES-/s400/2+-+add+flour.jpg" title="Add flour to the melted butter" width="400" /></a></div>
<div>
<span style="font-size: large;">When the mixture begins to froth around the edges, add the rest of the
flour. Whisk the ingredients together to form a paste.</span><br />
<span style="font-size: large;"><br /></span><o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHzfCvCrljNrEf-8MAuwKJYb9mIu0zYqYShNZBbsSx6W6iItRlC_YfoDblnbrBRched5Ue6pooFdB_e20RG0TSLKuf25OCbiW82sA5UOSXvKEtsNcRKY77EZpRXalDg5tDezgpGxuTB9M2/s1600/3+-+whisk+butter+and+flour.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Whisk together butter and flour" border="0" data-original-height="333" data-original-width="500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHzfCvCrljNrEf-8MAuwKJYb9mIu0zYqYShNZBbsSx6W6iItRlC_YfoDblnbrBRched5Ue6pooFdB_e20RG0TSLKuf25OCbiW82sA5UOSXvKEtsNcRKY77EZpRXalDg5tDezgpGxuTB9M2/s400/3+-+whisk+butter+and+flour.jpg" title="Whisk together butter and flour" width="400" /></a></div>
<div>
<span style="font-size: large;">To produce a white roux, continue to whisk until the paste thins and the
yellow hue from the butter disappears. The paste should look pale. This will
only take a few minutes.<o:p></o:p></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: medium;"><span style="font-size: large;">To produce a blond (or golden) roux, continue to whisk over medium heat
until the flour begins to caramelize and the roux turns tan.</span></span><br />
<span style="font-size: medium;"><span style="font-size: large;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOPevVlYtO26sAf94tDPYHqFz5bv7HN_gXKpgRzEgZfDcU6zKkiruscvdya8ZEVVUh2B83JmfT5rv3EnTkQ0_gaHmUiQDvhGtNBGI1LHB8-Cyo9hAlvc420M3Vzp-qgF1QsjtxG6S2GxI-/s1600/4+-+cook+to+caramelize.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Continue to whisk butter and flour" border="0" data-original-height="333" data-original-width="500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOPevVlYtO26sAf94tDPYHqFz5bv7HN_gXKpgRzEgZfDcU6zKkiruscvdya8ZEVVUh2B83JmfT5rv3EnTkQ0_gaHmUiQDvhGtNBGI1LHB8-Cyo9hAlvc420M3Vzp-qgF1QsjtxG6S2GxI-/s400/4+-+cook+to+caramelize.jpg" title="Continue to whisk butter and flour" width="400" /></a></div>
<br />
<span style="font-size: medium;"><span style="font-size: large;">To produce a brown roux, continue to whisk over medium heat until it takes
on the color of peanut butter.</span></span><br />
<span style="font-size: medium;"><span style="font-size: large;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7JCf1Gfsd9KA4t_SJDXUC1w57ryaHkbQSHIc3ozz2WgUXWpFYm6V-sLTRrgTm4RHUAt_hCyfyeiSau8z1dbG6_DuWhem_fHpMFciFkvtkCo1t4XTa9F-1x3p8VHOL-IFf6CvpSD0wcWST/s1600/5+-+cook+until+browned.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Cook until roux looks like peanut butter" border="0" data-original-height="333" data-original-width="500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7JCf1Gfsd9KA4t_SJDXUC1w57ryaHkbQSHIc3ozz2WgUXWpFYm6V-sLTRrgTm4RHUAt_hCyfyeiSau8z1dbG6_DuWhem_fHpMFciFkvtkCo1t4XTa9F-1x3p8VHOL-IFf6CvpSD0wcWST/s400/5+-+cook+until+browned.jpg" title="Cook until roux looks like peanut butter" width="400" /></a></div>
<span style="font-size: large;">Continue cooking beyond that, and you're in dark-roux territory, with dark
brown roux ("red roux") next up, and even darker
"chocolate" roux last in line.</span><o:p></o:p><br />
<span style="font-size: large;"></span></div>
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Cardamom Kitchenhttp://www.blogger.com/profile/04686278943633283153noreply@blogger.com0tag:blogger.com,1999:blog-7641098907315526471.post-38411326787037349862019-01-15T08:00:00.000-06:002019-02-19T15:41:14.530-06:00How to Roast Garlic in the Oven<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUGcaHrRrwApJnLTAgo9-oKkgR1WqxrC5hVNUVl4kpBKfsVcxC5SzlmuKh1VVICiuctbmZOCHfgEybXd-OSlgNQxx0FRgg2zoTX8r_4dqX3axDBcX4G7ghKDpiDXyzO3mF3zaLOCkx3Y9/s1600/Roasted+garlic+in+a+small+bowl_edited-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Oven roasted garlic in a brown bowl" border="0" data-original-height="376" data-original-width="564" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijUGcaHrRrwApJnLTAgo9-oKkgR1WqxrC5hVNUVl4kpBKfsVcxC5SzlmuKh1VVICiuctbmZOCHfgEybXd-OSlgNQxx0FRgg2zoTX8r_4dqX3axDBcX4G7ghKDpiDXyzO3mF3zaLOCkx3Y9/s400/Roasted+garlic+in+a+small+bowl_edited-1.jpg" title="Oven roasted garlic in a brown bowl" width="400" /></a></div>
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<span style="font-family: "arial" , sans-serif; font-size: x-small;"><span style="background-color: #fcfcfc;"><i>"The are many miracles in the world to be celebrated and, for me, garlic is the most deserving." </i>Leo Buscaglia</span></span></div>
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<span style="font-size: large;">I adore <a href="http://cardamomkitchen.blogspot.com/2015/10/slice-and-dice-onions.html"><span style="color: blue;">onions</span></a> and covet <a href="http://cardamomkitchen.blogspot.com/2017/02/slice-and-dice-ginger.html"><span style="color: blue;">ginger</span></a>, but nothing makes me swoon like the sonnet-worthy flavor of garlic. How do I love garlic? Please, allow me to count the ways...I love it raw with a pungent presence and crisp bite. I love it sauteed so it's mellowed, but still spunky. I love it roasted until it becomes sweet and savory and as spreadable as jam. </span><br />
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<span style="font-size: large;">When the ground is blanketed with snow, I recommend roasting garlic. The tender cloves provides a lingering warmth and the cooking process will infuse your kitchen with an aroma that comforts like a cozy, woolen blanket. </span><br />
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<span style="font-size: large;">Fire-breathe-free roast garlic is also the best option for date night </span><span style="font-size: large;">(as are </span><span style="color: blue; font-size: large;"><a href="http://cardamomkitchen.blogspot.com/2017/07/caramelizing-onions.html"><span style="color: blue;">caramelized onions</span></a></span><span style="font-size: large;">)</span><span style="font-size: large;">. You want to woo your spouse/partner/potential lover not cause him/her to run away. </span><i style="font-size: x-large;">Far</i><span style="font-size: large;"> </span><i style="font-size: x-large;">away</i><span style="font-size: large;">, right? As garlic lovers know, "A nickel will get you on the subway, but (fresh) garlic will get you a seat."</span><br />
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<span style="font-size: large;">Roasting garlic in the oven couldn't be simpler. So if you're looking for a way to warm your heart and your house this fall, I'm here to lead the way...</span><br />
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<span style="font-size: large;">How to Roast Garlic in the Oven<br /> </span></h2>
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<span style="font-size: large;">Preheat the oven to 400 degrees. Line an ovenproof dish with enough foil that it hangs over the sides. (When the time comes, you'll be able to seal the garlic in a tent). </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhULCyauGPYYfYk5EROGTYeeLaaqMQyRSVZ_fY4praEBfpJylktQVjwQnFd7rW5BJmw__n_cfacnwy16yKER8MJaMW260W9gr17Mi9nh7dZqZlK8KF1LE_4h9LzPi97l96irRkRYpFA_lPX/s1600/Peel+cloves.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Garlic cloves with loose skin removed" border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhULCyauGPYYfYk5EROGTYeeLaaqMQyRSVZ_fY4praEBfpJylktQVjwQnFd7rW5BJmw__n_cfacnwy16yKER8MJaMW260W9gr17Mi9nh7dZqZlK8KF1LE_4h9LzPi97l96irRkRYpFA_lPX/s400/Peel+cloves.jpg" title="Garlic cloves with loose skin removed" width="400" /></a></div>
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<span style="font-size: large;">Peel away any loose skin from the bulbs. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9KTT0s5JGJlYVnb4G-y0h-C4Zdo397tqnW5_b0EGcCeB20Xk4sEgPOaX4bXUtXBiUZzexalfjQNSaBcQz1tdfttejLVoMnGF4e3fRfv7pJv-9_9Kxc0qcbumVRvIEjqinSH-62UKpahRJ/s1600/Tops+sliced+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9KTT0s5JGJlYVnb4G-y0h-C4Zdo397tqnW5_b0EGcCeB20Xk4sEgPOaX4bXUtXBiUZzexalfjQNSaBcQz1tdfttejLVoMnGF4e3fRfv7pJv-9_9Kxc0qcbumVRvIEjqinSH-62UKpahRJ/s400/Tops+sliced+2.jpg" width="400" /></a></div>
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<span style="font-size: large;">Hold each bulb on its side and slice 1/4 to 1/2 inch off the top so the tip of each clove is trimmed. </span></div>
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<span style="font-size: large;">Place the bulbs in the foil-lined dish with their cut side facing up. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikeWQe9US3yprfhXnvvoVCzlYbCCvFeN_En9yazUZzYaLNkj6j32pvkK2UmuzT_h2aU6P5XzWe4nk4FTV1WWrXIp29Z3qgK26K-OpC8jqUgkBAsEdm-5MRQQPM5kcdZpf6zOQrGKuTBCR9/s1600/Peeled+cloves+with+oil.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Trimmed garlic bulbs coated with olive olive and seasoned with salt and peppe" border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikeWQe9US3yprfhXnvvoVCzlYbCCvFeN_En9yazUZzYaLNkj6j32pvkK2UmuzT_h2aU6P5XzWe4nk4FTV1WWrXIp29Z3qgK26K-OpC8jqUgkBAsEdm-5MRQQPM5kcdZpf6zOQrGKuTBCR9/s400/Peeled+cloves+with+oil.jpg" title="Trimmed garlic bulbs coated with olive olive and seasoned with salt and pepper" width="400" /></a></div>
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<span style="font-size: large;">Coat the trimmed cloves with olive oil to keep the garlic from burning. Season with salt and pepper.</span></div>
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<span style="font-size: large;">Gather the ends of the foil and fold them together to seal in the bulbs.</span></div>
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<span style="font-size: large;">Cook until the garlic becomes tender, about 45 minutes for medium-sized bulbs. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKc_enN6woQSiFn8CNPa2v5btZ0i8z4vmqAaCYb3SzCbrlh-iG7iepYVwt8O08BUWxF3BpmIx87p2oYvYQa_axuCIu_zd8FuAukhO1fVVSStV5zpthzJ39OzxhhhEF2El2rzNVp9aHtJDW/s1600/Roasted+garlic.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Two bulbs of oven-roasted garlic" border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKc_enN6woQSiFn8CNPa2v5btZ0i8z4vmqAaCYb3SzCbrlh-iG7iepYVwt8O08BUWxF3BpmIx87p2oYvYQa_axuCIu_zd8FuAukhO1fVVSStV5zpthzJ39OzxhhhEF2El2rzNVp9aHtJDW/s400/Roasted+garlic.jpg" title="Two bulbs of oven-roasted garlic" width="400" /></a></div>
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<span style="font-size: large;">Remove from oven and allow to cool completely. </span></div>
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<span style="font-size: large;">Gently peel away the outer skin. Squeeze the skin of each clove from the bottom (like a tube of toothpaste) to push out the flesh. </span><br />
<h2 style="text-align: left;">
<span style="font-size: large;">How to Store Oven-Roasted Garlic</span></h2>
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<span style="font-size: large;">Place the cloves in an airtight container. Pour in enough olive oil to cover the cloves completely. Store in the refrigerator for up to a week. </span><br />
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<span style="font-size: large;">20 Ways to Use Roasted Garlic</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhElGr31UQTIf9RlONtVmPynRr7JLPRVZcJRJ_pOvcjcYM-RTlMvZNYp5B3K56i4lLFyxJRma81TiQ_EYSh92xwYq0hQ4DxidIwkeWFrYP_s5OEXE1_s_0cVUV2D7Y54RKN5oqFTAgiKR2/s1600/Garlic+bread.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="960" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhElGr31UQTIf9RlONtVmPynRr7JLPRVZcJRJ_pOvcjcYM-RTlMvZNYp5B3K56i4lLFyxJRma81TiQ_EYSh92xwYq0hQ4DxidIwkeWFrYP_s5OEXE1_s_0cVUV2D7Y54RKN5oqFTAgiKR2/s400/Garlic+bread.jpg" width="400" /></a></div>
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<span style="font-size: large;">Are you wondering how to use roasted garlic? Friends, the possibilities are endless</span><span style="font-size: large;">. Here are 20 suggestions to get your culinary juices flowing:</span></div>
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<li><span style="font-size: large;">Bake it into bread (like seen above)</span></li>
<li><span style="font-size: large;">Stir it into savory oatmeal</span></li>
<li><span style="font-size: large;">Spread it on warm toast</span></li>
<li><span style="font-size: large;">Substitute it for mayonnaise on sandwiches</span></li>
<li><span style="font-size: large;">Plop it on baked potatoes</span></li>
<li><span style="font-size: large;">Layer it on breakfast biscuits</span></li>
<li><span style="font-size: large;">Puree it into hummus</span></li>
<li><span style="font-size: large;">Beat it with butter </span></li>
<li><span style="font-size: large;">Whip it with cream cheese</span></li>
<li><span style="font-size: large;">Smear it on crackers</span></li>
<li><span style="font-size: large;">Add it to salad dressing</span></li>
<li><span style="font-size: large;">Mix it into veggie dip</span></li>
<li><span style="font-size: large;">Puree it with tomato soup</span></li>
<li><span style="font-size: large;">Dollop it onto chili</span></li>
<li><span style="font-size: large;">Spread in on pizza dough</span></li>
<li><span style="font-size: large;">Add it to mac and cheese</span></li>
<li><span style="font-size: large;">Stir it into soup</span></li>
<li><span style="font-size: large;">Spread it on soft taco shells</span></li>
<li><span style="font-size: large;">Blend into a green smoothie</span></li>
<li><span style="font-size: large;">Mix it with warm pasta</span></li>
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Cardamom Kitchenhttp://www.blogger.com/profile/04686278943633283153noreply@blogger.com0tag:blogger.com,1999:blog-7641098907315526471.post-43577665761268409652018-09-20T08:00:00.000-05:002018-09-20T11:05:02.540-05:00Spiced Yogurt (Morum Vellam)<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5wLD20-zG0DqiioM1JCvWA7-VkiY6ry8UiDm592XmIVGbmFoImbEUQ-IerWEqd8likvED3H0cMbpbykMTvaxRPpvsjAsSaUyJJzacZS5LJGf6AWNw_3wa5zZ-3Bz9gadgKYNH3QYar123/s1600-h/Ingredients2_edited14.jpg"><img alt="Ingredients2_edited-1" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdOn0uZD9cM05uy31yIYtWv6kl_usjO2AmifW8XE8gZ23Tq4MS58VDx5YrY8jhxC0nxCEj4-Ss_6x3GPR0NO4qvHEpb84yjP-Ic9tEDVjw-ekfbl7phzL8kwPRMOcHcwAUfxsLIaugk1hD//?imgmax=800" height="273" style="border-width: 0px; display: inline;" title="Ingredients2_edited-1" width="423" /></a> <br />
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<span style="font-size: large;">When we traveled to India as a family, we landed in Cochin during the summer monsoon season. Torrential rains soaked the ground, and although black umbrellas were pulled out to protect us, our chappals were often engulfed in a wave of water. At night, lightening blazed across the sky as if competing with the candles that were lit when the electricity went out. Thunder erupted with the force of what felt like 1,000 tons of TNT, occasionally jolting me out of sleep.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib8yFdqaKEQMGX5ip_7aQRdnZ5SIhlLVIW2RC6JI1A4l5R64bLVeH_GXN8mMF4pukinzmvJpTUtkMUIFwooxvXESYa4a4fTX7WxaDidGXOq0ne6ZH1rWeo6XAHJTgtoymaZqs2l9sofAok/s1600-h/Crushgingerandonions5.jpg"><img alt="Crush ginger and onions" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7xHlCRsIwiKabfY8c6kjXXSH25fqNFs09zNahHDjCg5zFiS3vlFcu6_H3Hc0ucnqCNxRXwa6f1GmufbACLHQSCoxtVMbkOCZbB8TEcD0tKLfvAZGCjSem0nGnI9iWdAKVRPYV2Y-UN-OL//?imgmax=800" height="287" style="border-width: 0px; display: inline;" title="Crush ginger and onions" width="422" /></a><br />
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<span style="font-size: large;">The heavy rains were accompanied by highs of 90 degrees and oppressive humidity. At the time, no one had air-conditioning, and the muggy air, which moistened the back of my neck and lower back, was circulated around the room by high-powered ceiling fans. </span><br />
<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimKhp9LLeZspwQ_E6UyDigsPAZ_xBy-CcFsziXdrcGpY6PfU-Cg8ue-pBpb1hB-vIHhrMuIPKxkEaggS08WqugweJ53npwFGWAjPVqvOfynIdMY3Roh9y6egquxe27j4LhSOoMxki1_EzJ/s1600-h/Addcurryleaves_edited15.jpg"><img alt="Add curry leaves_edited-1" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRKnSLZW1Yd6y9TK91wb1DbsWS2eGsIfdW22-tzbItxXOHYaTL9tQtj3CCNSbOlmDzxuGdBCEidFlhfl7Prl7AwOd9dV3xOUsghoT0goYNkcxWSohdhS7wjTxtTtzLuV23YosRRRd_8Da7//?imgmax=800" height="295" style="border-width: 0px; display: inline;" title="Add curry leaves_edited-1" width="420" /></a> </span><br />
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<span style="font-size: large;">No matter where we went, piping hot tea was offered to ward off the heavy-handed heat. It was combined with whole milk and a <i>very generous</i> quantity of sugar. Sari shops and jewelry stores handed it out in a ceramic mugs mid-way through a sale. Snack vendors poured the scalding drink from one steel cup to another to produce a froth before serving it to customers who they had beckoned with their rhythmic call. <i>"Chai, chai, chai, chai!!!”</i></span><br />
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<span style="font-size: medium;"><i> </i> </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOnF0WQNlnuaf-ZTpyIiIRonry_DUW8q6Hyu0U4Iks81NujKnHjwhQZl39cBazDF_2Iu58PRaYrVdrGKnBp2FQXV0t_l15tFVA4oj2lxjxMhuOyesJZJx9GicThQsAsjHbtqFOlxASHv18/s1600-h/Stiringredients4.jpg"><img alt="Stir ingredients" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1szBpCYVQwZ3L4QPUBt44NzinXHUkCdXkHl2kIsF-ZD9k8AEpsjg70QWOPugeqxTfDNl-lM12Lao66K-F4G0J0BLtO59Z7rHC4pfhCny1o2NJ7Yogprj1mul4OEMy9UKimltnLSfZ3rU//?imgmax=800" height="290" style="border-width: 0px; display: inline;" title="Stir ingredients" width="419" /></a> <br />
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<span style="font-size: large;">At some point, I’d start to complain about having to drink so much tea as it never seemed to quench my thirst and, worse yet, forced me to frequent the bathroom. In response, my parents would buy me a bottle of Thums Up or Campa Cola from a snack stand en route to a relative’s house. They would also stop the car for tender coconuts that had been harvested and scalped with a sharp machete for their fresh, rejuvenating water. Afterwards, my parents would eagerly scoop out the tender flesh, which giggled like a soft boiled egg. At the time, I thought they were crazy. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQmqMEB4dIgC8gzBWXFOZZStB0T46KUsZndq0buUVlxl3gYCdbSyipD8H8uLuuXK7039nA7Ljpq-TjU8h9I_DxHUw6WiWNzSs6eyFa8LfqcUrniDChcdCKWEFQlK9dOGI7LaPdLYo6Czu0/s1600-h/Strain4.jpg"><img alt="Strain" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9NyUnxTUtSzS1Bma7ZVKGej_gVF8BPqGPrIkeGAFbDq2CzzHPViKJT6EOH8-ZCp71LTBHmLJIVMUp9MQjC4CTAoUhWrMgv4VNemE3UJNw-e4K5y6Mj-6RoRYrivVyJYzH11K4SPfxIvOq//?imgmax=800" height="275" style="border-width: 0px; display: inline;" title="Strain" width="420" /></a> <br />
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<span style="font-size: large;">When I complained to my aunts about having to drink so much tea, they would make me a glass of sweetened lime juice or morum vellam (spiced yogurt). Both drinks were perfect for battling Kerala’s tropical heat. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG8BWYKhpmMxfO8GcRkHyIF5t3wQuaqQc-w_rQdyAJVb9VkuudaKoTIDeWCoK5CfLnBGwaA4if-REYYlt5J5WCYFEZunvmUOtrmT5ZibskMrM7Sfq-2dfMjsS-xUhGWcXEc9C1HYsJXE9n/s1600-h/Morumvellam4.jpg"><img alt="Morum vellam" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPrPL72up8uBP3wukNaQyKEw8Q9hlGSQ8AvRh4oKwsrAwRu91Ly88g1NLP6aw6Bpk1plajJxAR8mUVEf0MEDCRpyUirPYgzpLy1X0_9fyoxoDKKHn33lORfh3dEagKLc3K2mI5FW3eVENs//?imgmax=800" height="279" style="border-width: 0px; display: inline;" title="Morum vellam" width="418" /></a> <br />
<h2 style="text-align: left;">
<span style="font-size: large;">SPICED BUTTERMILK (MORUM VELLAM)</span></h2>
<span style="font-size: large;"><i>Serves 2 to 4</i></span><br />
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<span style="font-size: large;">Morum Vellam is a comforting drink any time of year. If you’re sensitive to heat, I suggest removing the seeds and ribs from the serrano pepper before adding it in.</span><br />
<h2 style="text-align: left;">
<span style="font-size: large;">INGREDIENTS</span></h2>
<span style="font-size: large;">1 cup organic low-fat yogurt</span><br />
<span style="font-size: large;">2 cups water</span><br />
<span style="font-size: large;">10 <a href="http://www.cardamomkitchen.blogspot.com/2012/06/cooking-with-curry-leaves.html"><span style="color: blue;">curry leaves</span></a></span><br />
<span style="font-size: large;">1/4 cup finely chopped shallot or red onion</span><br />
<span style="font-size: large;">1 tablespoon roughly chopped ginger</span><br />
<span style="font-size: large;">1 small serrano pepper, sliced lengthwise - hot</span><br />
<span style="font-size: large;">3/4 teaspoon salt</span><br />
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<h2 style="text-align: left;">
<span style="font-size: large;">INSTRUCTIONS</span></h2>
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<span style="font-size: large;">Crush the onions and ginger using a mortar and pestle.</span><br />
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<span style="font-size: large;">Put the yogurt and water in a blender. Blend them together until fully incorporated. Pour into a pitcher. </span><br />
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<span style="font-size: large;">Add the curry leaves, ginger, pepper, and salt. Stir together. </span><br />
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<span style="font-size: large;">Chill for 4 to 6 hours. </span><br />
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<span style="font-size: large;">Strain liquid to remove curry leaves, ginger, and pepper. </span></div>
Cardamom Kitchenhttp://www.blogger.com/profile/04686278943633283153noreply@blogger.com0tag:blogger.com,1999:blog-7641098907315526471.post-47769284406933759622018-08-04T10:51:00.000-05:002018-08-13T21:51:08.917-05:00Slice and Dice: Summer Melon <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3umXkYUCYdKQ4igIwq2f_5Bas_e4Y2EnNoOVUA7mCVX4qGqjNRw7fMu7pQ-JkX-CZJ7hf6ammicgTf7l0qR0LQSY3PAtkhRjtknpRqFDtKC2LaVXoI2kf_fkXStKa7k5SlRsztRo6L-cO/s1600-h/Watermelon%252520and%252520canteloupe%252520with%252520prosciutto%25255B6%25255D.jpg"><img alt="Watermelon and canteloupe with prosciutto" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHq0sTh32KAz6YtkfC5st9_a6IJQ6xuikEzR9OH9I8pWwzvSdIaVvyQsCUsPOUFR5ac50QEdJW1r0SMVElFmODuzSn0gA7J2ISKbcohslGvOq2msWOgI0vnJ80pLQDK-tqP_XcTGh-zqGB//?imgmax=800" height="280" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Watermelon and canteloupe with prosciutto" width="404" /></a></span><br />
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<span style="font-size: large;">Melons are the underdogs of summer. Bulky and thick-skinned, their beauty lies within (making them easy to ignore). However, on a hot day when there’s sweat suspended on your brow, melons provide more relief than a pretty peach or a palmful of berries. Nearly 90 percent water, a wedge of watermelon or spoonful of cantaloupe often offers more nuance and refreshment than a fancy poolside drink. So, if you didn't get a beach vacation this summer, don’t fret. Pull out a lawn chair and slice up a melon.</span><span style="font-size: large;"> </span><span style="font-size: large;"><b> </b></span><span style="font-size: large;"><b></b></span><br />
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<span style="font-size: large;"><b>How to Select a Summer Melon</b></span></h2>
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<span style="font-size: large;">Although there are many varieties of melon grown in the U.S., cantaloupe and watermelon are often the easiest to find. The fruit that is sold as cantaloupe is often really muskmelon. Unlike true cantaloupe, muskmelon has deeply netted skin that resembles a curvy Celtic pattern. Look for a muskmelon that feels solid, but is not rock hard. Beware: If the skin has a greenish tone, it’s not fully ripe. Always give the fruit a whiff. If it’s ready to eat, you’ll breathe in a sweet perfume.</span><br />
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<span style="font-size: large;">Ripe watermelon should feel heavy for its size. In addition, look for a patch of light yellow skin on the side that was resting on the ground.</span><br />
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<span style="font-size: large;"><b>How to Peel a Summer Melon</b></span></h2>
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<span style="font-size: large;">Muskmelon, cantaloupe, honeydew, and other sweet summer melons can be peeled.</span><br />
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<span style="font-size: large;">Melons grow on the ground, so be sure to wash them thoroughly.</span><br />
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<span style="font-size: large;">Place the melon on a cutting board on its side. Hold it in place with one hand. In the other hand, hold a chef’s knife perpendicular to the cutting board and slice off the stem end and the end opposite to it.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm2MIVUMxANeo4f30otkMVjsFet27PQs6hRtOo92JFjGjh7J7Iurd25Rl2qqoSm_S-Bf5kZD4o8eQAyXoScJKfkAXswvf8ZRNFBGXKejhiYUX1FNdbUfP57xIA5MAy6keuWYfYcx8Tnoca/s1600-h/2%25255B5%25255D.jpg"><img alt="Slicing off one end of the canteloupe" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcouVpI7gKPbRGHEhCdRXSMrydN2GXSmYYNcdh5GaFzkQHMcgvDZ1xAM0f8T-srhm67PCiCcCc1WT-gNrNVSnD7fsS5u094Zhz70uFu51wISitFXHH1jhGvHcc4I2X7gNUzLXleOR0UB38//?imgmax=800" height="294" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Slicing off one end of the canteloupe" width="403" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDbLpGpPOgZpwwzeGfGv2l-PHy-VdZczzlv5q6INT0o34JiIpXFy9fiwRi6AJV-5cJHK0Jy2cOaZT5Ww-S6FhsrlwMqhk1OtA7xZAPno_pmQfsW8T8wZTEhWWhnX08ckBvlvjThyjn6icZ/s1600-h/Slicing%252520the%252520skin%252520of%252520the%252520melon%252520in%252520thick%252520strips_edited-1%25255B6%25255D.jpg"><img alt="Slicing the skin of the melon in thick strips" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-F49uJBDmLwvoG2KraW88JGdjjNYTgtkHdLywko0K_t7CBfkeY30nhexTQf-ezJCgEEdy02e432A_rQ7lnG0GUG3G8Rkz1GfosT-ivqmcsVIgex3PZai3CaLBF9ZiZ8t75Brv6INFfr_Q//?imgmax=800" height="284" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Slicing the skin of the melon in thick strips" width="407" /></a><br />
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<span style="font-size: large;">When the knife hits the cutting board, discard the strip of skin. Rotate the fruit, and continue peeling the skin until all of it is removed.</span><br />
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<span style="font-size: large;"><b>How to Slice a Summer Melon</b></span></h2>
<span style="font-size: large;">Cut the skinned melon in half lengthwise. </span><br />
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<span style="font-size: large;">Scoop out the seeds with a spoon. </span><br />
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<span style="font-size: large;">Hold one half of the melon on the cutting board with the seeded side facing up. With a chef’s knife, slice it in half lengthwise. </span><br />
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<span style="font-size: large;">Continue to slice each melon quarter lengthwise until each piece is an inch or so thick. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNKxinuNVdStlV4ehNdkpxR0DmGkDpRbWVxGW45wEwPI8oaqBv8eH3PC4SluUPFEJFaXkPHo2cou1BZ6Yh4DA9nMCTmj3mf1Vp9Fay_HSoa_p-5irqBtFDHH4hcHQV5zqdj_5VYmO7tNUx/s1600-h/Cut%252520in%252520half%252520-%252520seed%252520-%252520and%252520slice%252520the%252520melon%252520in%252520wedges%25255B7%25255D.jpg"><img alt="Slicing in half, seeding, and cutting the melon in wedges" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVBsXw7ugruwHupll6Gjw4ATY8Z_2E6cyHNfcYSajSJZK6L3fOY0AshJMZBTCU0C2pfYtctYMZUNFykRKA17f3NwryluRE7RPe7y-nhKmJ95hFGKSND5emfUYcKWEWvTgtySGukHUNeWKQ//?imgmax=800" height="321" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Slicing in half, seeding, and cutting the melon in wedges" width="408" /></a><br />
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<span style="font-size: large;"><b>How to Cube a Summer Melon</b></span></h2>
<span style="font-size: large;">Place a slice of the melon on a cutting board. Hold the end of the slice securely with one hand, and cut across the length of the melon with a chef's knife to form cubes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKWcElvOYILlHEZBMB6DvZsN6W_CpPKW-W1CkhD82Xn9c_hkE1qfjs4A3pdud8O3OqZH1MHi1FsJjwR4Nd0NG_F2KCZC3mokq-frnXY2kqN2a2e8pHD_lVQInwuU8dJKbAFzvY2XLt08t7/s1600-h/Cut%252520the%252520melon%252520in%252520cubes_edited-1%25255B5%25255D.jpg"><img alt="Cutting the melon in cubes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2_HFc_oej4-IrbakYxwr_Wa0YiS6g51rYBJmBjO2t9AoSyLswEjlCKf_HgWM4F7wNjOaCWdl_1T15tjbk780lKON_o63LtZ4vIxaO6gJ_z4Jf5vm7pLpz06O1qLuwjN0Y2hsZDuhpt2im//?imgmax=800" height="289" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Cutting the melon in cubes" width="410" /></a><br />
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<span style="font-size: large;"><b>How to Cut a Small Watermelon into Wedges</b></span></h2>
<span style="font-size: large;">Note: Watermelon has much thicker skin (often referred to as a rind) than other summer melons. Be sure to use a sharp knife when cutting it. You can also stabilize it by placing a damp kitchen towel between it and the cutting board before making the first cut.</span><br />
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<span style="font-size: large;">Select a small watermelon and place it on a cutting board with the stem side down. With a chef's knife, cut it in half lengthwise. With the cut side facing up, cut each half of the melon in half lengthwise. Take each quartered piece and slice it in half lengthwise again.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTxYjXM-XrDDAOXm7aKgL-B-PStmil9qeoRuDsVUWPamY4A2Ki5LC9hoaE8nn6ro7rQEaY6br_1AlwHv6x2SEe_cTl60FY3C1qpPvOgjbHujyj_wjtZJXErcmlXuNiSsiwMo7bIa5j1Ztq/s1600-h/Cut%252520watermelon%252520in%252520half%252520and%252520then%252520in%252520quarters%25255B5%25255D.jpg"><img alt="Cutting the watermelon in half and then in quarters" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTTRHbB0cZEJz5IB8PUnEqcdtr5MVd334I-LbQ81j54dGQ7W22z0mmxlMIwsxyD4KwzPJFUKJJqO5UCCahxFUQV7i__djcj3rt6t2Qa1CMTZwfKUHrB7ss7hJLItK5iroIVQr7FJni-nFX//?imgmax=800" height="312" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Cutting the watermelon in half and then in quarters" width="407" /></a><br />
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<span style="font-size: large;"><b>How to Cut a Large Watermelon into Wedges</b></span></h2>
<span style="font-size: large;">Place a large watermelon on a cutting board with the stem side down and cut it in half lengthwise. With the cut sides facing down, cut each half in half lengthwise again to make quarters. Place one quarter of the melon on the cutting board, with the rind facing you and one of the cut sides facing down. Cut it widthwise into 1-inch thick triangular slices. Repeat with remaining quarters.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivjv-qa3JDD6BDvvNA1c9tfnEBRjxpaOgFqD10CFNMtmbrE6XQRoAintVr7jo7yd88dFjcSZPTx4Dhedci-23IOEOWiqZLIPrEXsKSjC8emU3N7fK4M164O9aq10lHJXFTQ_uADTWyr75V/s1600-h/Cut%252520in%252520half%252520cut%252520in%252520quaters%252520and%252520slice%252520across%25255B5%25255D.jpg"><img alt="Cutting the watermelon in half and quarters and then into wedges" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiggQm6zd4qPNmJwhlmKPvL87GaQbXxfCqC9cvQXwb7088k4WxNdMah7EyqocYCPSU0ti5Jm30mH3Iw1MyRkBn9RpcA8_UhzVOqcfOzD3Sr0OidRDmiVIGPk8wRRRsG_G8ZYDOe_n_JYZnj//?imgmax=800" height="309" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Cutting the watermelon in half and quarters and then into wedges" width="403" /></a><br />
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<span style="font-size: large;"><b>To cube the watermelon</b>, simply place a slice on the cutting board with one side of the flesh touching the board. With a paring knife, cut the rind away from the flesh. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGRClsz9ROq57sZi09VGvCuA-vuGAoqHN3smpvUVF1jPnPVjl68kliKPXsNKDSbx3M6idrCEroLMI5Sh2osDuHDgBshaNT-sjUmj9UOO7bgn-F5brKk8tm3KAi04sQ3k05rQHuQemLwZ-w/s1600-h/Cut%252520along%252520the%252520rind%25255B5%25255D.jpg"><img alt="Cutting the watermelon along the rind" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEGQGqf9EPHo7DkbWAgpuINI69sIp3sEk7ov9GvdZpx77pOQK7y-ww5CqNe6eZhscqHjCkTS5rBIc8vagqXYkLSG1FrzJ5LdXOIocpvxcxNCUXm1SoI3c8I4AGZKXIDudYNqxzGr_vg8fY//?imgmax=800" height="279" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Cutting the watermelon along the rind" width="408" /></a><br />
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<span style="font-size: large;">With a chef’s knife, cut across the fruit.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjybU25VcAtBvCB3MZyZRv46rja1XMr5LV6FoqFUzJu-N6tNA7qWeobnPrC-9hX_HFw9Dt0mHLYfNNHGWZ_o9ZXyA_B-rliG8pxxRTU4qOW68Nm9DFyrIDUq_-1yhyB2jRaGO36edk0sBhF/s1600-h/Cut%252520across%252520the%252520melon%25255B5%25255D.jpg"><img alt="Cutting across the watermelon wedge" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF2k6zLf0LkfRiPk7miWfiC8Nv7XIsK8z-IUqR_TQbcompZiCh3iBaRXRPVMx-ZHo4fyG64iwQBq8AyOSMra5ptT0ldcOYtYuk91tQpQM6EyZcAfLbaD2RG91QqowLT8aBvExzvLaQHdth//?imgmax=800" height="279" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Cutting across the watermelon wedge" width="408" /></a><br />
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<span style="font-size: large;">Rotate the fruit 90 degree and cut across it again to form cubes. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7J7-n0CGClAFYaheeouOlzGznY-14tXBXd9XC4bZH7trLIOlZgeoYf2S3rYUAI5_tPoOjxKgYEjOlcsRxEaNjeodRt5au098PnjV6sKpMY4QViNJ0Kqk2vicaZ_gImsWrNXOKOseF0Ev6/s1600-h/Cut%252520melon%252520to%252520form%252520cubes%25255B5%25255D.jpg"><img alt="Cutting the melon to form cubes" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRLUjR_SWvHd5Bhl4dKkZSke2t-nJBhLkEfmVdeI1YgtS_pnuav11Xy6kGAMpHPs6dZ7NlPICvOU0D6chTeyQ00xBgRacrShUMizU7nq0b8w11L-TP4kCe5F6ArsQtMkky-pDQJqKauG_Q//?imgmax=800" height="282" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Cutting the melon to form cubes" width="413" /></a><br />
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<span style="font-size: large;"><b>How to Make Melon Balls</b></span></h2>
<span style="font-size: large;">Press the melon baller into the fruit, avoiding the rind. Rotate it 360 degrees to form a circle, and then drop the melon ball into a bowl. Repeat until no more balls can be taken from the melon, leaving space between each scoop to ensure melon balls are completely round and cutting the melon down to a smaller size from time to time to reveal untouched flesh.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8x2an5yrR3ogevZlTHrTK0OBXa8PR9I6m0KBKctXzjOBU5dMf6-zG7ZbpgrI9uZSl8kkOW6rB2WXuHGd5U5SWprSe3uERFPJhDKAdEUshxcXpfcxbmWPLteSp3IpQ3tRnJim0XG5SE0dd/s1600-h/Use%252520melon%252520baller%252520to%252520form%252520spheres%25255B5%25255D.jpg"><img alt="Using a melon baller to form spheres" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi9XvvK1Z4_6HEI5K_domfj0ifWpv8iYbBMCOcSOTctijVmAHuXlOx6T8Hev6hAlvwtC0eVRxQ9HR5_L6Psfehl2MyMS3G0KxaIxXhaMYx1IskOiXScDL1lxF4hLlp1zPBsChqh0VJDiBe//?imgmax=800" height="271" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Using a melon baller to form spheres" width="397" /></a><br />
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Cardamom Kitchenhttp://www.blogger.com/profile/04686278943633283153noreply@blogger.com0tag:blogger.com,1999:blog-7641098907315526471.post-28370464077189278082018-07-06T08:00:00.000-05:002018-07-12T11:16:22.075-05:00Slice and Dice: Chili Peppers<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHFYlAF0CTXVoTp-HSM_1u2aL8kXZB-EKSUB_lOLO5dE5xO4h8fic3egurV_ENvxGNL8TB5fh3uOJTQzCmmU7MlgkeySIMgiRw5a73c2kQoLGHK9ZgPQ82LV8sl_MvPoaYjhqnA-rJ4LZD/s1600/Bowl+with+chilies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Bowl of beef and rice with fresh chili peppers" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHFYlAF0CTXVoTp-HSM_1u2aL8kXZB-EKSUB_lOLO5dE5xO4h8fic3egurV_ENvxGNL8TB5fh3uOJTQzCmmU7MlgkeySIMgiRw5a73c2kQoLGHK9ZgPQ82LV8sl_MvPoaYjhqnA-rJ4LZD/s400/Bowl+with+chilies.jpg" title="Bowl of beef and rice with fresh chili peppers" width="400" /></a></div>
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<span style="font-weight: normal; line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">My mom is a sorcerer in the kitchen. She uses spices like potions, never measuring anything out. A pinch of <a href="http://cardamomkitchen.blogspot.com/2012/09/cooking-with-turmeric.html"><span style="color: blue;">turmeric</span></a> goes here. A palm full of <a href="http://cardamomkitchen.blogspot.com/2015/05/cooking-with-coriander.html"><span style="color: blue;">coriander</span></a> goes there. Then she tosses in a little bit of <a href="http://cardamomkitchen.blogspot.com/2012/03/when-when-when.html"><span style="color: blue;">cardamom</span></a><span style="color: blue;">. </span></span></span></span><span style="font-family: georgia, "times new roman", serif; font-size: large;">Thanks to her culinary prowess, we sit down to an enchanting array of dishes - <a href="http://cardamomkitchen.blogspot.com/2014/06/beef-cutlets.html"><span style="color: blue;">Beef Cutlets</span></a>, <a href="http://cardamomkitchen.blogspot.com/2012/12/moms-chicken-biriyani.html"><span style="color: blue;">Chicken Biryani</span></a>, <a href="http://cardamomkitchen.blogspot.com/2013/02/mung-dhal-pudding.html"><span style="color: blue;">Mung Bean Pudding</span></a> - that seem to have magically appeared. </span><br />
<span style="font-family: georgia, "times new roman", serif; font-size: large;"><br /></span>
<span style="font-family: georgia, "times new roman", serif; font-size: large;">When I started recreating my mom's recipes,</span><span style="font-family: georgia, "times new roman", serif; font-size: large;"> I was surprised to find that there was one ingredient I could never leave out: chili peppers. They add spunk to curries, stir-fries, and casseroles, but more importantly they bring out the flavor of other ingredients, like a good team player. Any time I excluded them, a dish would fall flat. If you're sensitive to heat, use the tips below to dial it back. Affordable and available
year-round, I suggest you keep a steady supply in the kitchen. </span><br />
<strong style="font-family: georgia, "times new roman", serif;"><br /><span style="font-size: large;">How to Select</span></strong></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><strong><br /></strong><o:p></o:p></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Chili peppers continue to ripen after they are harvested and many become hotter as
they mature. Their color also deepens or changes. Jalapeños, for example, go
from green to red as they age. If you’re looking for maximum heat, select
darker chili peppers from the bunch. Taut, shiny skin is a sign of freshness. Avoid
soft, wrinkled chili peppers that look like they could use a boost of Botox.<br /><o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><strong>How to Remove the Seeds and Inner Tissue<br /></strong><o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Chili peppers get their kick from capsaicin, a chemical concentrated in the spongy
inner tissue and seeds. Since capsaicin has an irritating affect, avoid
touching any part of your face (especially your eyes) when prepping chili peppers. If
you have sensitive skin, be sure to wear gloves. During clean-up, carefully wash
your hands and kitchen equipment with soapy water to cleanse away any capsaicin
that may linger behind.<br /><br />Chili peppers can be prepped with the capsaicin-laden tissues and seeds
intact. If you want to dial down the heat, use these simple steps to remove
them:</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Thoroughly wash and dry the chili pepper. Lay it on its side on a cutting
board and use a chef’s knife to slice off the stem end. </span><o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMju8sjIuMwEOBc59HzkF18dMmpk-eI-JZCrdX0GXRZxCPyMFewGIqjc8MwCqyHK-ol5rdxoM87ebNimDG5Di0nG-NjAqy0u9TwbImnTKObwrNsQ_wLG41EFNamYYbNXbtE-fy-2LVyP_E/s1600/Cut+off+top+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Slice off top of chili pepper" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMju8sjIuMwEOBc59HzkF18dMmpk-eI-JZCrdX0GXRZxCPyMFewGIqjc8MwCqyHK-ol5rdxoM87ebNimDG5Di0nG-NjAqy0u9TwbImnTKObwrNsQ_wLG41EFNamYYbNXbtE-fy-2LVyP_E/s400/Cut+off+top+1.jpg" title="Slice off top of chili pepper" width="400" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Slice the chili pepper in half lengthwise.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggd5p9ZMnxU-6bN5jsw-cgTEKbkxsYW_i1wfM0jF7hhiDqlVoKGTN8ZocyoEf3U0VufhVoHgZUW617LVZMGeh57zXK__Zoo4enWkChKo5Ap1FGIpvRkHgS9uC8SGrUOkCENlSR8lkO83pC/s1600/Slice+in+half+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Slice chili pepper in half length wise" border="0" data-original-height="391" data-original-width="587" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggd5p9ZMnxU-6bN5jsw-cgTEKbkxsYW_i1wfM0jF7hhiDqlVoKGTN8ZocyoEf3U0VufhVoHgZUW617LVZMGeh57zXK__Zoo4enWkChKo5Ap1FGIpvRkHgS9uC8SGrUOkCENlSR8lkO83pC/s400/Slice+in+half+2.jpg" title="Slice chili pepper in half length wise" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOkzwhAhQG52BmDWMUTuWDNJ28vmnzB_Nt31LF5tev3gIdTdIn6ngOIY0QnhhGT0UTE6Ub3E5wcYJxhmNALdsatL4xRVf0-EUnlzgpsHffUJVvcao_wZkELVr1u4V4uiT52AF6DN1TJ4B7/s1600/Sliced+in+half+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Chili pepper sliced in half" border="0" data-original-height="391" data-original-width="587" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOkzwhAhQG52BmDWMUTuWDNJ28vmnzB_Nt31LF5tev3gIdTdIn6ngOIY0QnhhGT0UTE6Ub3E5wcYJxhmNALdsatL4xRVf0-EUnlzgpsHffUJVvcao_wZkELVr1u4V4uiT52AF6DN1TJ4B7/s400/Sliced+in+half+3.jpg" title="Chili pepper sliced in half" width="400" /></a></div>
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<span style="font-size: large;">Place one half of the chili pepper on the cutting board with the cut side
facing up. Slide the tip of the knife under the tissue and carefully cut it
away from the inner wall of the chili pepper without cutting through the flesh.<br /></span><o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizoqwcbe-b3is_Z8ayupGclM02gaUO8FtjUI-X-99hxSyHrN8u1w0aSf8dEFRdbgPpBjcqdQi_tnejLA2ndEyoaqABDfXWUFU9kTlDDC2sdgNJvb_aNMc1cQ9loODNYkN9uJ8KUm57Udy0/s1600/Cut+out+ribs+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Remove ribs and seeds from chili peppers" border="0" data-original-height="436" data-original-width="640" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizoqwcbe-b3is_Z8ayupGclM02gaUO8FtjUI-X-99hxSyHrN8u1w0aSf8dEFRdbgPpBjcqdQi_tnejLA2ndEyoaqABDfXWUFU9kTlDDC2sdgNJvb_aNMc1cQ9loODNYkN9uJ8KUm57Udy0/s400/Cut+out+ribs+4.jpg" title="Remove ribs and seeds from chili peppers" width="400" /></a></div>
<span style="font-size: large;">Use your fingers or the tip of the knife to scrape out the seeds.<br /></span><o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJxMWXs0h1y1jFJv5IH-m6D9yNWcKiogM9jddvOg5AAwJW0x03dWllT-cCXUqjTYh9WdrN5RwrEKULNf5NyoNhq8b58UXvvuUHAYjaWOlWWp3FtYePZ4Vu_E1NFNrGUSXEc1fKBTSxc4n/s1600/Ribs+removed+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Chili peppers with ribs and seeds removed" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmJxMWXs0h1y1jFJv5IH-m6D9yNWcKiogM9jddvOg5AAwJW0x03dWllT-cCXUqjTYh9WdrN5RwrEKULNf5NyoNhq8b58UXvvuUHAYjaWOlWWp3FtYePZ4Vu_E1NFNrGUSXEc1fKBTSxc4n/s400/Ribs+removed+5.jpg" title="Chili peppers with ribs and seeds removed" width="400" /></a></div>
<span style="font-size: large;"><strong>How to Chop</strong></span><span style="font-size: large;"><br /><br />Lay one half of the trimmed, deseeded chili pepper on a cutting board skin
side down. Cut it in thick slices lengthwise.<br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZwZ8csgTscDuU1LDnoId7CikbpPjDTS61EqVCzsplM6fnS3jUUPcgFY8oEp61Lydp-pdIG42huByFd1ipTI8zlNqztLTFWmXD-jUGU9KZNAK3X6lsrVwsXbHFr_TuqQ3oGUnjHnBnKXRe/s1600/Slice+in+quarters+6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Slice chili peppers into quarters" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZwZ8csgTscDuU1LDnoId7CikbpPjDTS61EqVCzsplM6fnS3jUUPcgFY8oEp61Lydp-pdIG42huByFd1ipTI8zlNqztLTFWmXD-jUGU9KZNAK3X6lsrVwsXbHFr_TuqQ3oGUnjHnBnKXRe/s400/Slice+in+quarters+6.jpg" title="Slice chili peppers into quarters" width="400" /></a></div>
<span style="font-size: large;">Rotate the slices 90 degrees and cut across them widthwise.<br /><br /></span><o:p></o:p></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqXU09F02doN35nw_1Ngxeow9qVp2NMIJdiy8PDFap0uzq-ycX-_TI-KbG8zlYjUCXchM7SId0BP2DIyYUUpQVY_NbUD1NiQfLfBYnKWxJf3rqwsJ2cGYRDkfNp8Hr6xjh3VlLx4Algso/s1600/Slice+in+chunks+7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Slice chili peppers into chunks" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqXU09F02doN35nw_1Ngxeow9qVp2NMIJdiy8PDFap0uzq-ycX-_TI-KbG8zlYjUCXchM7SId0BP2DIyYUUpQVY_NbUD1NiQfLfBYnKWxJf3rqwsJ2cGYRDkfNp8Hr6xjh3VlLx4Algso/s400/Slice+in+chunks+7.jpg" title="Slice chili peppers into chunks" width="400" /></a></div>
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<span style="font-size: large;"><strong>How to Julienne<br /></strong><o:p></o:p></span><br />
<span style="font-size: large;">Lay one half of the trimmed, deseeded chili pepper on a cutting board skin
side down. Cut it in thin slices lengthwise.<br /></span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFBfCknovp29ejozyOtWCtNhOC-YEA2NDvWXGGMkfmH3gnXGTIl3tHlxS-iVBlR9ugGkyYOcSxFvZybiK622HpueKMpjsGCCFFbnVmxpNmVscAE0mErMHXcQLn0hhhrdkl3Xs4suq-GCRE/s1600/Slide+in+slivers+8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Chili peppers cut lengthwise into strips" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFBfCknovp29ejozyOtWCtNhOC-YEA2NDvWXGGMkfmH3gnXGTIl3tHlxS-iVBlR9ugGkyYOcSxFvZybiK622HpueKMpjsGCCFFbnVmxpNmVscAE0mErMHXcQLn0hhhrdkl3Xs4suq-GCRE/s400/Slide+in+slivers+8.jpg" title="Chili peppers cut lengthwise into strips" width="400" /></a></span></div>
<o:p></o:p><br />
<span style="font-size: large;"><strong>How to Mince<br /></strong><o:p></o:p></span><br />
<span style="font-size: large;">Lay one half of the trimmed, deseeded chili pepper on a cutting board skin
side down. Cut it in thin slices lengthwise In culinary school, this is called a julienne.</span> <o:p></o:p><br />
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<span style="font-size: large;">Rotate the slices 90 degrees and cut across the slices widthwise.</span><o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmPSKVpYpck5-TXQQel9cBjmk7PQjIC0UKPi9jNKNaxRfRcxPO9Ra-1HHz6V_l3LZ9wmV1z_bmnIK-8xR-MTnPqbg0eCiPaZRCuT2Fsj8h1aikt3GRaVkMN_DiF6liDnEO-82FSLrgCOSP/s1600/Dice+10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Slice slivers of chili peppers" border="0" data-original-height="437" data-original-width="640" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmPSKVpYpck5-TXQQel9cBjmk7PQjIC0UKPi9jNKNaxRfRcxPO9Ra-1HHz6V_l3LZ9wmV1z_bmnIK-8xR-MTnPqbg0eCiPaZRCuT2Fsj8h1aikt3GRaVkMN_DiF6liDnEO-82FSLrgCOSP/s400/Dice+10.jpg" title="Slice slivers of chili peppers" width="400" /></a></div>
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Cardamom Kitchenhttp://www.blogger.com/profile/04686278943633283153noreply@blogger.com0tag:blogger.com,1999:blog-7641098907315526471.post-20097960547583178272018-06-05T19:00:00.000-05:002018-06-06T19:50:23.786-05:00Slice and Dice: Jackfruit<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-zRMVx6lX8DFnunOq6Qs68nGNNmsfFANseKpM8fOl2fmFxTEAOPy2O3YMAmauy-OJgledKlkNNeThq-icokF-kXMaNa2u091C1u5wAsgZcAuwVC4aPuI60ApN99caQcFjVLzGuaGx2hf/s1600/Jackfruit+grid.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Jackfruit tree, close up jackfruit, pile of fruit pods, jackfruit at Jewel" border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ-zRMVx6lX8DFnunOq6Qs68nGNNmsfFANseKpM8fOl2fmFxTEAOPy2O3YMAmauy-OJgledKlkNNeThq-icokF-kXMaNa2u091C1u5wAsgZcAuwVC4aPuI60ApN99caQcFjVLzGuaGx2hf/s400/Jackfruit+grid.jpg" title="Jackfruit tree, close up jackfruit, pile of fruit pods, jackfruit at Jewel" width="400" /></a></div>
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<span style="font-size: large;">The last time I landed at Cochin International Airport, there was a taxi cab driver <i>bandh</i> or strike. My cousin Kunjumon miraculously managed to retrieve me with the help of a private driver. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Soon after we arrived at his house, I stepped under a canopy of coconut trees towering in the backyard. The toasty air and lush green landscape provided the perfect counterpoint to the steely winter weather I'd left behind. </span><br />
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<span style="font-size: large;">Before I could take a breath, Kujumon ran out and accosted me.</span><br />
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<span style="font-size: large;">"What are you doing out here? You could get hit by a coconut."</span><br />
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<span style="font-size: large;">I thought he was teasing me as my Dad's side is full of pranksters. </span><br />
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<span style="font-size: large;">"Really you could get killed." Rats, he was serious. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">As it turns out, death by hard-shelled fruit is no joke in Kerala (a.k.a the land of coconuts). I learned that the only thing worse is getting pummeled by jackfruit, which can weigh over 100 pounds. </span><br />
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<span style="font-size: large;">Like <span style="color: blue;"><a href="http://cardamomkitchen.blogspot.com/2012/09/cooking-with-turmeric.html"><span style="color: blue;">turmeric</span></a> </span>and <a href="http://cardamomkitchen.blogspot.com/2012/03/when-when-when.html"><span style="color: blue;">cardamom</span></a>, jackfruit is a Kerala original. </span><span style="font-size: large;">From the outside, it looks like a portly, prehistoric reptile. </span><span style="font-size: large;">Picture an elephantine <a href="http://cardamomkitchen.blogspot.com/2014/07/learn-to-cook-summer-melon-basics.html"><span style="color: blue;">watermelon</span></a> covered in a tapestry of poky, grasshopper green nubs. </span><span style="font-size: large;">Carve open a ripe one, however, and they will come. It's gentle flavor falls somewhere between a banana and a perfectly ripened cantaloupe. It's texture has bite. No fruity mush here. </span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">In the U.S., fresh jackfruit used to be a rare find. Recognizing that dilemma, my cousin Sunil once lugged a sizable one from Miami to Cleveland to surprise his parents. He held it close at check in to manage the weight. A fellow passenger assumed it was a child and asked, "Can I see your baby?" No joke. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Thanks to its growing popularity, fresh jackfruit has become increasingly available, cutting down on such awkward moments. In Chicago, precut wedges are often available along Devon Avenue. More surprisingly, it now pops up at mainstream grocery stores, including Jewel. </span><br />
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<span style="font-size: large;">Prepping ripe jackfruit is a multi-stepped labor of love. If you want to bring a fresh bowlful to the table, read on.</span></div>
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<span style="font-size: large;"><strong>How to Select Jackfruit</strong></span><br />
<span style="font-size: large;"><br />Since the good stuff is inside, it's easiest to start with a precut wedge of jackfruit (just as you might with <a href="http://cardamomkitchen.blogspot.com/2014/07/learn-to-cook-summer-melon-basics.html"><span style="color: blue;">watermelon</span></a>) and work your way to the tasty pods. If you go this route, look for a wedge that is <a href="http://cardamomkitchen.blogspot.com/2015/01/slice-and-dice-pineapple.html"><span style="color: blue;">pineapple</span></a> yellow versus butter yellow for the fullest</span><span style="font-size: large;"> flavor. Warning: ripe jackfruit has a funky aroma, which may emanate through the wrapping. Don't let it scare you.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">If you're beginning with a whole fruit, look for a yellow-green shell. Green-shelled jackfruit may be prettier, but the fruit will not be ripe. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5GMaaNzmpNH8eb1gRDP-GLYTtzQI8ze8AYXvtUhCX9ZnT5HzCYZ3J2hfOrfw2OqZ1izSp5Pwm9MNfFQm-kS6qvPbjWHPNn3IJdx9hcBrRtHA5ysHiIFxdu0iMnSNIVnVhykTKICVSuOFB/s1600/Wedge+Jewel.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Wedges of jackfruit" border="0" data-original-height="1100" data-original-width="1600" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5GMaaNzmpNH8eb1gRDP-GLYTtzQI8ze8AYXvtUhCX9ZnT5HzCYZ3J2hfOrfw2OqZ1izSp5Pwm9MNfFQm-kS6qvPbjWHPNn3IJdx9hcBrRtHA5ysHiIFxdu0iMnSNIVnVhykTKICVSuOFB/s400/Wedge+Jewel.jpg" title="Wedges of jackfruit" width="400" /></a></div>
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<b><span style="font-size: large;"><br /></span></b>
<b><span style="font-size: large;">How to Cut Jackfruit</span></b><br />
<strong><span style="font-size: large;"></span></strong><br />
<span style="font-size: large;">Jackfruit contains ribs covered in a very stick resin. To begin, coat your hands, your chef's knife, and your cutting board with a thin layer of neutral oil to keep it from globing on. Soap and water will not do the trick. Trust me, you do not want to skip this step. </span><br />
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<span style="font-size: large;">Cut the fruit width wise to create a disk and make it easier to handle.</span><span style="font-size: large;"><br /></span><br />
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<span style="font-size: large;">
</span><span style="font-size: large;"></span><span style="font-size: large;">Slice the disk in half.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTHpWnu1p-l5MrFBcJdrWfJ7RofoHLjQcVrghFfmy6QGK9MX8myoNPaj8nPlE8dPf1aQyNRSLbogRA6IXpYDUYz5gWTsZVpReP3n-NmvU5Ddb3kV1crXgX0iHH0LGW1-K9i1CE2Z2UkL4Y/s1600/3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTHpWnu1p-l5MrFBcJdrWfJ7RofoHLjQcVrghFfmy6QGK9MX8myoNPaj8nPlE8dPf1aQyNRSLbogRA6IXpYDUYz5gWTsZVpReP3n-NmvU5Ddb3kV1crXgX0iHH0LGW1-K9i1CE2Z2UkL4Y/s400/3.jpg" width="400" /></a></div>
<span style="font-size: large;">Slice away the fibrous core and cut into wedges.</span><br />
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<span style="font-size: large;">Pull out the fleshy pods.</span><br />
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<span style="font-size: large;">Pull open the pods like a clam shell and remove the seeds, which are also edible. (More on that later.)</span><br />
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Cardamom Kitchenhttp://www.blogger.com/profile/04686278943633283153noreply@blogger.com0tag:blogger.com,1999:blog-7641098907315526471.post-50555733996177299962018-04-15T12:40:00.001-05:002018-04-16T10:59:57.295-05:00Basmati Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Rice forms the foundation of every meal in Kerala, and as a second generation South Indian, I was subject to that culinary tradition growing up. Most nights my mom cooked a heaping cup of long-grain, parboiled rice. The nutritionally-rich staple provided the perfect counterpoint to the <a href="http://cardamomkitchen.blogspot.com/2013/10/dry-beef-curry.html"><span style="color: blue;">Spicy Fried Beef</span></a>, <a href="http://cardamomkitchen.blogspot.com/2013/11/chicken-stew.html"><span style="color: blue;">Chicken Stew</span></a>, <a href="http://cardamomkitchen.blogspot.com/2014/04/sambar-vegetable-stew.html"><span style="color: blue;">Sambar</span></a>, and <i><a href="http://cardamomkitchen.blogspot.com/search?q=thoran"><span style="color: blue;">thorans</span></a></i> (sauteed vegetables) that she rotated on and off the table. My mom insisted that the cooked granules be taut, with one easily separating from the next. <i><br /></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMX1SelfuxUCjoK5VSvCRP9P4BRn1XVdJxwNwF26bn1nm2aC9fo0BiptH1LexLQeU-EwAHNOox4EmbPtIYaycKNQEvQH2ae6mlhDBlAVP4DQsvDfi63FCwHZoRmaqoxAP9QHOBG7JNol56/s1600/Comparing+rice+size.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="" border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMX1SelfuxUCjoK5VSvCRP9P4BRn1XVdJxwNwF26bn1nm2aC9fo0BiptH1LexLQeU-EwAHNOox4EmbPtIYaycKNQEvQH2ae6mlhDBlAVP4DQsvDfi63FCwHZoRmaqoxAP9QHOBG7JNol56/s400/Comparing+rice+size.jpg" title="Basmati rice granules" width="400" /></a></div>
<span style="font-size: large;">There was always a 10-pound bag of basmati rice in the pantry. My mom used it to make <a href="http://cardamomkitchen.blogspot.com/2011/04/rice-is-for-mice.html"><span style="color: blue;">pilafs</span></a> for dinner guests and <span style="color: blue;"><a href="http://cardamomkitchen.blogspot.com/2012/12/moms-chicken-biriyani.html"><span style="color: blue;">Chicken Biryani</span></a> </span>for family celebrations. It filled the house with an exotic, nutty aroma.<br /><br />Parboiled rice is my go-to staple (surprise, surprise), but my husband prefers basmati rice. He often makes a pot from the 10-pound bag that we always have on hand. If you're looking for a gluten-free dish to anchor a meal, consider following suit. Basmati rice has exceptionally long and slender granules (pictured above front and center above) making it the Audrey Hepburn of the rice world. When prepared with care, it takes on a slightly toothsome texture that can elevate any meal. </span><br />
<br />
<span style="font-size: large;"><b>Tips for Making Rice</b></span><br />
<span style="font-size: large;"><span style="font-size: medium;"><br />- </span>Purchase basmati rice that has been <u><i>aged</i></u>. The aging process reduces moisture content, intensifying essential oils and boosting flavor over all. </span><br />
<span style="font-size: large;"><br />
- Rinse the rice to remove excess starch before cooking. This helps prevent the granules from sticking. </span><br />
<span style="font-size: large;"><br />
- If you have time, soak the rice for 20 to 30 minutes before cooking it. This helps hydrate the granules and produce fluffy rice.</span><br />
<span style="font-size: large;"><br />
- For added flavor, add spices, such as <a href="http://cardamomkitchen.blogspot.com/2012/03/when-when-when.html"><span style="color: blue;">cardamom</span></a>, cloves, and <a href="http://cardamomkitchen.blogspot.com/2014/01/cinnamon-sticks.html"><span style="color: blue;">cinnamon</span></a>, or saffron to the cooking liquid. </span><span style="font-size: large;">It will be absorbed by the rice. </span><span style="font-size: large;">Coconut oil also adds a lovely flavor. </span><br />
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<span style="font-size: 13.5pt;"><o:p></o:p></span></div>
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.<b><span style="font-size: large;">BASMATI RICE</span></b><br />
<span style="font-size: large;"><br /></span>
<i><span style="font-size: large;">Serves 4</span></i><br />
<i><span style="font-size: large;"><br /></span></i>
<span style="font-size: large;">INGREDIENTS</span><br />
<span style="font-size: large;"><br />1 cup basmati rice</span><br />
<span style="font-size: large;">1 3/4 cups water, broth, or other flavorful liquid</span><br />
<span style="font-size: large;">1/4 teaspoon salt</span><br />
<span style="font-size: large;">1 teaspoon coconut oil (optional)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">INSTRUCTIONS</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Place the rice in a bowl and cover with water. Using your hand, swish the water and rice around. Drain water. Repeat until water becomes clear.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Cover the rice with fresh water and soak for 30 minutes.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Drain water.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add 1 3/4 cups of water, salt, and coconut oil to rice. Stir. Bring to a boil. Cover and reduce heat to low. Do not stir the rice while it is simmering as it will cook unevenly and become sticky. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Cook until the rice becomes tender, about 15 minutes. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Remove from heat. Keep covered for 10 minutes. <o:p></o:p></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Fluff with a spoon before serving.</span><br />
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Cardamom Kitchenhttp://www.blogger.com/profile/04686278943633283153noreply@blogger.com0tag:blogger.com,1999:blog-7641098907315526471.post-90368581997243659062018-02-01T14:21:00.001-06:002018-02-19T10:40:10.862-06:00Frosting a Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4F3TT4AKI8KymiwAn29XM6aRz2C6d3ou7xTj2_NclqP8nCLAoSYdvVQWZpw6hBsOk2MldIQwycTS593uev8lRdcGvDoaBHLm047xIREFFRO1MX31dHdiKiJfhXl-O5UnTPaitBjTSJEan/s1600/Slice+of+cake.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Slice of frosted chocolate cake" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4F3TT4AKI8KymiwAn29XM6aRz2C6d3ou7xTj2_NclqP8nCLAoSYdvVQWZpw6hBsOk2MldIQwycTS593uev8lRdcGvDoaBHLm047xIREFFRO1MX31dHdiKiJfhXl-O5UnTPaitBjTSJEan/s400/Slice+of+cake.jpg" title="Slice of frosted chocolate cake" width="400" /></a></div>
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<h1 class="quoteText" style="background-color: white; color: #181818; font-weight: normal; line-height: 21px; margin: 0px 0px 15px; padding: 0px; text-align: center;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: small;">“There's nothing better than cake but more cake.” Harry Truman</span></h1>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">What is your favorite comfort food - the dish that makes your shoulders relax and your mouth water? For me, it's home-baked chocolate cake tucked under a supple layer of fudgy frosting. I've made many versions (including a double-decker, <a href="http://cardamomkitchen.blogspot.com/2016/12/making-ganache.html"><span style="color: blue;"><span style="color: blue;">ganache</span>-</span><span style="color: blue;">filled</span></a> extravaganza topped with flowers sculpted from <span style="color: blue;"><a href="http://cardamomkitchen.blogspot.com/2011/09/siddo-birthday-cake.html" style="color: blue;">modeling chocolate</a> </span>for my sister's 40th birthday). When I show up for celebratory gatherings, family and friends assume I'll be toting cake.<br /><br />The most important thing I’ve learned over the years is that no one expects perfection. In fact, they rarely seem to notice (or care) if a cake tilts or frosting gets smudged. The intoxicating flavor of
homemade icing and cake makes them feel loved. Use the tips below to spread
that warm fuzzy feeling. </span><b style="font-family: georgia, "times new roman", serif;"><br /><br /><span style="font-size: large;">Basic
Tools for Frosting Cakes</span></b><br />
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<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>A serrated knife</b>: Many cakes
develop a domed top when baked, which should be removed before they are
frosted. A serrated knife, such as a bread knife, is the best tool for the
job as it easily slices through cake crumbs. <o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Offset spatula</b>: Although I try
my best to get by with basic kitchen equipment, I believe a small offset
is an essential tool for the avid baker. Use it to spread icing, custard,
and other fillings on cakes and pastries.<o:p></o:p></span></li>
<li class="MsoNormal" style="line-height: normal; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Parchment paper
or wax paper</b>:
You can use either of these products to keep trimmed cakes from spreading
crumbs.</span><span style="font-family: "georgia" , "serif"; font-size: 12.0pt;"><o:p></o:p></span></li>
</ul>
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<span style="line-height: 115%;"><span style="font-family: "georgia" , serif; font-size: large;"><b>How to Frost a Cake</b></span><br /><span style="font-family: "georgia" , serif;"><span style="font-size: 18.6667px;"><br /></span></span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">
</span>
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<span style="font-size: large;"><span style="font-family: "georgia" , serif; line-height: 115%;">Make sure that the cake has cooled completely or
your frosting will melt. </span><br />
<br />
Place the first
layer of cake on a sheet of parchment paper or wax paper. Hold the knife
horizontally against the cake where it starts to dome and carefully slice
across the top to create a flat surface. Repeat with the other layers.<span style="line-height: 115%;"><o:p></o:p></span></span></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-family: "times new roman" , serif;"><span style="font-size: medium;"><br /></span></span>
</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvvd9QuQpC_LFyVOxgPL2dUiHg6GQqW0TaaMABuPxJcsU0Y1ozeLSR_sRh4DWP2gWQLXjBuYtIoY1IEmT4kuKW3s8VhCiFmTgIg_L8nAvm68xC5IO9DKygVH9hJPLn7fGKjRUlmCpQvILy/s1600/Slice+off+dome.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><img alt="Slice dome off of layer of cake" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvvd9QuQpC_LFyVOxgPL2dUiHg6GQqW0TaaMABuPxJcsU0Y1ozeLSR_sRh4DWP2gWQLXjBuYtIoY1IEmT4kuKW3s8VhCiFmTgIg_L8nAvm68xC5IO9DKygVH9hJPLn7fGKjRUlmCpQvILy/s400/Slice+off+dome.jpg" title="Slice dome off of layer of cake" width="400" /></span></a></div>
<span style="font-family: "georgia" , serif; font-size: large;">Place the first layer of cake on a plate or cake
stand with the bottom facing up. This helps to ensure that the top is
completely flat.</span><br />
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span></div>
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<div class="MsoNormal">
<span style="font-family: "georgia" , serif; line-height: 115%;"><span style="font-size: large;">Tuck strips of parchment paper or wax paper
between the cake and the plate to catch crumbs and bits of frosting.</span></span><span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></div>
</div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU7TfGrvKviPOvglem2eCc3O3g4_vlM6dUKaxZtlvarfoD3pJucjx-BdjjoNL28pFhp6n4TSvRsOe7Xpof0Uew8AgFKQLK7NsSZ5_U1ZRBJzluTpk9s1l0Dq5oCxYmb2gG2l2xsr5S9xQR/s1600/Insert+parchment+paper_edited-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><img alt="Tuck parchment paper underneath cake" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU7TfGrvKviPOvglem2eCc3O3g4_vlM6dUKaxZtlvarfoD3pJucjx-BdjjoNL28pFhp6n4TSvRsOe7Xpof0Uew8AgFKQLK7NsSZ5_U1ZRBJzluTpk9s1l0Dq5oCxYmb2gG2l2xsr5S9xQR/s400/Insert+parchment+paper_edited-1.jpg" title="Tuck parchment paper underneath cake" width="400" /></span></a></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; line-height: 115%;"><span style="font-size: large;">Gently remove any loose crumbs with your fingers
or a pastry brush.</span></span><span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></div>
</div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="line-height: 115%;"><span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tU9WQlD4Kz_EyFrh5L7qheTQZkke7BGnZvLzUyw9A9urDAEzN4zSIusPBq_FHQslLBbYaJE0XAN4r29knn6bcOnsIH8PmtzkKDjkSaOp7kPy93mlFI6vxI_TK-LNc-eyJH05mIaYWBlv/s1600/Dust+off+loose+crumbs.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><img alt="Remove loose crumbs with your fingers or a pastry brush" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-tU9WQlD4Kz_EyFrh5L7qheTQZkke7BGnZvLzUyw9A9urDAEzN4zSIusPBq_FHQslLBbYaJE0XAN4r29knn6bcOnsIH8PmtzkKDjkSaOp7kPy93mlFI6vxI_TK-LNc-eyJH05mIaYWBlv/s400/Dust+off+loose+crumbs.jpg" title="Remove loose crumbs with your fingers or a pastry brush" width="400" /></span></a></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; line-height: 115%;"><span style="font-size: large;">Place a dollop of frosting on the center of the
cake.</span></span><span style="font-family: "georgia" , "serif"; font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></div>
</div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="line-height: 115%;"><span style="line-height: 115%;"><span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRgO8KKV8WzwwgZM3n07LJAlH5dnXzq8GrCkPIzFbD7pFVm8kFvlG30qxXukM5RmV3ylMP4d1kFgnhGJMR8rrBKALKoy-MEBUDZkQJVtWgT2nhB-s_hF_L4x4t8bR0mzxvrqn4JpeeFMn-/s1600/Place+dollop+of+icing+on+top.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRgO8KKV8WzwwgZM3n07LJAlH5dnXzq8GrCkPIzFbD7pFVm8kFvlG30qxXukM5RmV3ylMP4d1kFgnhGJMR8rrBKALKoy-MEBUDZkQJVtWgT2nhB-s_hF_L4x4t8bR0mzxvrqn4JpeeFMn-/s400/Place+dollop+of+icing+on+top.jpg" width="400" /></span></a></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="line-height: 115%;"><span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 115%;"></span></span></span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; line-height: 115%;"><span style="font-size: large;">Using the offset spatula spread the frosting to
cover the top of the cake.</span></span><span style="font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></div>
</div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcH_xZb8vK1Bsxtbv6jaBXzx2oAlwBmZ2VituIxhx75_4LcgYLM2uexbDgivCRAsBnWdr3fGFfMuFAkjRIRvuPdDyUnRjPA3hCgfQnGEQB_SVbSWD_AxmRVPwXzWvzYs8pkYr1lUDrxr4Q/s1600/Spread+evenly.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><img alt="Spread frosting evenly across the top of the cake" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcH_xZb8vK1Bsxtbv6jaBXzx2oAlwBmZ2VituIxhx75_4LcgYLM2uexbDgivCRAsBnWdr3fGFfMuFAkjRIRvuPdDyUnRjPA3hCgfQnGEQB_SVbSWD_AxmRVPwXzWvzYs8pkYr1lUDrxr4Q/s400/Spread+evenly.jpg" title="Spread frosting evenly across the top of the cake" width="400" /></span></a></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "georgia" , serif;"><span style="font-size: large;">Place the second layer of cake on the first layer with the bottom
facing up. Again, dust away any loose crumbs. <o:p></o:p></span></span></div>
<br />
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "georgia" , serif;"><span style="font-size: large;"><br />
Now it’s time to add the “crumb coat” which locks in any wayward crumbs. Place
a scoop of frosting on the top layer of the cake.</span><o:p></o:p></span></div>
</div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2wDOkSI9JMIMxOjvv0kZIntu1IP11O8JFuZVkcqE8ACyVOu3TA9VeBD7gaCqFa-aH34EJVC-BlxIVDPKij2djPHPd_KOZcx1rWmINzMI05wQZERnuebV3Xvuu-_e4CKvtmcx5qC-C9HE/s1600/Spread+evenly+-+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><img alt="Spread frosting across the top of the cake" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO2wDOkSI9JMIMxOjvv0kZIntu1IP11O8JFuZVkcqE8ACyVOu3TA9VeBD7gaCqFa-aH34EJVC-BlxIVDPKij2djPHPd_KOZcx1rWmINzMI05wQZERnuebV3Xvuu-_e4CKvtmcx5qC-C9HE/s400/Spread+evenly+-+2.jpg" title="Spread frosting across the top of the cake" width="400" /></span></a></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; line-height: 115%;"><span style="font-size: large;">Using the offset spatula, spread the frosting
from the center of the cake to the top edges.</span></span><span style="font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></div>
</div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghAkImWyBrQwl32TAKJ7XHCScza7sZmeL_RLeu8MrN5kZ596PwIcpeafv_PxeEVM78sEDPb30Nda-vIzHnuK8crLBr9RUA1XKLc4JIa1Xu-KuXCH6UcOYLLfWzy0sMgvgb7jQ7LRumN-Xo/s1600/Spread+sides.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><img alt="Spread icing on sides of cake" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghAkImWyBrQwl32TAKJ7XHCScza7sZmeL_RLeu8MrN5kZ596PwIcpeafv_PxeEVM78sEDPb30Nda-vIzHnuK8crLBr9RUA1XKLc4JIa1Xu-KuXCH6UcOYLLfWzy0sMgvgb7jQ7LRumN-Xo/s400/Spread+sides.jpg" title="Spread icing on sides of cake" width="400" /></span></a><br />
<div style="margin-bottom: .0001pt; margin: 0in;">
<span style="font-family: "georgia" , serif;"><span style="font-size: large;">Chill the cake for 30 minutes in the refrigerator (or for 15
minutes in the freezer).<o:p></o:p></span></span></div>
<br />
<div style="margin: 0in 0in 0.0001pt;">
<span style="font-family: "georgia" , serif;"><span style="font-size: large;"><br />
Remove the cake from the refrigerator. Place a generous scoop of frosting on
top of the cake. Using the offset spatula spread the frosting across the top of
the cake starting in the center.</span><o:p></o:p></span></div>
<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUdiypqkrvNkrhrqI0O56D3-iimHH5CynlKzuq7ud9XorqoBea6dW2n1MUzyQl7e3moUQJaWU_evZES2meE_Y-CTtEng9kOYPZA6X_TCZdtr8eY1vBnlMeEITkLJ40xk_C6882QY678Zyx/s1600/Spread+evenly+-+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><img alt="Add layer of frosting over crumb coat" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUdiypqkrvNkrhrqI0O56D3-iimHH5CynlKzuq7ud9XorqoBea6dW2n1MUzyQl7e3moUQJaWU_evZES2meE_Y-CTtEng9kOYPZA6X_TCZdtr8eY1vBnlMeEITkLJ40xk_C6882QY678Zyx/s400/Spread+evenly+-+3.jpg" title="Add layer of frosting over crumb coat" width="400" /></span></a></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-family: "times new roman" , serif; font-size: small;"><br /></span>
</span><br />
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<div class="MsoNormal">
<span style="font-family: "georgia" , serif; line-height: 115%;"><span style="font-size: large;">Spread the frosting on the sides of the cake to
cover completely.</span></span><span style="font-size: 12.0pt; line-height: 115%;"><o:p></o:p></span></div>
</div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="font-family: "times new roman" , serif;"><span style="font-size: medium;"><br /></span></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd_Ie0Mb2uCCU0gMaweQEbGQJj18-hRJqygSelZCBCJ-CrKlRSSHV7Um_RgV7r6rnMWKdNTI8j59dAtMoF7PDIfkFwiSdAsY39xZBUC7Fcb0ywI8CFD9PHqB8UPSfeRGmd701L2ZPaECFs/s1600/Spread+evenly+-+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><img alt="Spread frosting over crumb coat" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd_Ie0Mb2uCCU0gMaweQEbGQJj18-hRJqygSelZCBCJ-CrKlRSSHV7Um_RgV7r6rnMWKdNTI8j59dAtMoF7PDIfkFwiSdAsY39xZBUC7Fcb0ywI8CFD9PHqB8UPSfeRGmd701L2ZPaECFs/s400/Spread+evenly+-+4.jpg" title="Spread frosting over crumb coat" width="400" /></span></a></div>
<span style="font-family: "times new roman" , serif;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif; line-height: 115%;"><span style="font-family: "georgia" , serif;">Remove the strip of parchment paper or wax
paper. </span> </span></span></span></div>
<div class="MsoNormal" style="line-height: normal; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , serif;"><span style="font-size: large;"><br /></span></span>
<span style="background-color: white; color: #333333; font-family: "georgia" , serif;"><i style="font-size: 13px; line-height: 20.8px;">This article was originally published on WholeFoodsMarketCooking.com</i></span><span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px;"> </span></div>
</div>
</div>
Cardamom Kitchenhttp://www.blogger.com/profile/04686278943633283153noreply@blogger.com0tag:blogger.com,1999:blog-7641098907315526471.post-3783703486352823162018-01-12T08:00:00.000-06:002018-01-20T12:11:48.402-06:00Cooking Pot Roast<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDxNrffewjaT6PnJ6EIXydgzNDTb3TZDVct6dQ4XA7h7EeMPMl7FvztW2n-1mNVZqvSAJSuWtFZTb1FLWupLbHp3z1fJ7xZtqyE3n1CYbtkt1gQ4ezgqbjo0W_1hessjIx6oIziWrIaWoG/s1600/8+-+Sliced+pot+roast.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Plate of roast and green beans" border="0" data-original-height="333" data-original-width="500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDxNrffewjaT6PnJ6EIXydgzNDTb3TZDVct6dQ4XA7h7EeMPMl7FvztW2n-1mNVZqvSAJSuWtFZTb1FLWupLbHp3z1fJ7xZtqyE3n1CYbtkt1gQ4ezgqbjo0W_1hessjIx6oIziWrIaWoG/s400/8+-+Sliced+pot+roast.jpg" title="Plate of roast and green beans" width="400" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">People think of the Midwest as a monolith of meat and potatoes, and there was ample evidence of that when I was growing up in rural Illinois. Plenty of kids I knew sat down to a cadence of meatloaf, Sloppy Joe's, Salisbury steak. Repeat. My mom served at least one meat dish a night because my Dad couldn't bear a meal without <a href="http://cardamomkitchen.blogspot.com/2013/10/dry-beef-curry.html"><span style="color: blue;">Spicy Fried Beef</span></a>, <a href="http://cardamomkitchen.blogspot.com/2013/11/chicken-stew.html"><span style="color: blue;">Chicken Stew</span></a>, or some other carnivorous option. Every once in a while, she would rotate
in a pot roast flavored with the holy trinity: <a href="http://cardamomkitchen.blogspot.com/2012/03/when-when-when.html"><span style="color: blue;">cardamom</span></a>, cloves, and <a href="http://cardamomkitchen.blogspot.com/2014/01/cinnamon-sticks.html"><span style="color: blue;">cinnamon</span></a>. To this day, it
is my favorite beef dish.</span><br />
<span style="font-size: large;"><br />When I started cooking for myself, I learned that braising beef includes a simple two-part process. The first involves searing meat to
produce a full-flavored, outer crust. Then the meat is slow cooked in the oven
or on the stove until it (or other tough cuts of meat) become ooh-la-la tender.
All that's needed to pull it off is a heavy pot with a snugly fitted lid and a
large pair of tongs.</span><br />
<span style="font-size: large;"><o:p></o:p></span><br />
<span style="font-size: large;"><strong>How to Braise Beef</strong><o:p></o:p></span><br />
<span style="font-size: large;"><strong><br /></strong></span>
<span style="font-size: large;">With a paper towel, pat the meat dry on all sides.</span><br />
<span style="font-size: large;">Season it with salt and pepper or your favorite spice rub.</span><o:p></o:p><br />
<span style="font-size: large;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQ5GuFWtEzts_wwn1EurAnb42K52WtdpWquds-Kg5bUEc33iFUMxgMMl-8x2rHxNmnchI29_PHyWMtcybnybKMbfQ0IB_UITRLhyOMViyiQSvORYQrtl6Nu5plfK1M2f9ze1Gv3NBby3j/s1600/1+-+Dry+and+season.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img alt="Season beef with salt and pepper" border="0" data-original-height="333" data-original-width="500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiQ5GuFWtEzts_wwn1EurAnb42K52WtdpWquds-Kg5bUEc33iFUMxgMMl-8x2rHxNmnchI29_PHyWMtcybnybKMbfQ0IB_UITRLhyOMViyiQSvORYQrtl6Nu5plfK1M2f9ze1Gv3NBby3j/s400/1+-+Dry+and+season.jpg" title="Season beef with salt and pepper" width="400" /></a><br />
<span style="font-size: large;"><br />Coat the bottom of a heavy pot with a thin layer of oil and place it over
medium-high heat.<br /><br />Using tongs, lower the meat into the pot.</span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7nLM2HWNNRnrhNf-8EiJKv3Y34fqdfqe90ZM8U5898mxt7v-dwsCPnnS9vQ0CQFv2FSVX1iu8hwlaZ8FAdeqVfOMPv8ZBgK9BLP1Es6omEOjGPMa9Y0IX8YahB0wzU4xE4Op_793QNLx3/s1600/2+-+Lower+into+pot.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Use tongs to lower meat into pot" border="0" data-original-height="333" data-original-width="500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7nLM2HWNNRnrhNf-8EiJKv3Y34fqdfqe90ZM8U5898mxt7v-dwsCPnnS9vQ0CQFv2FSVX1iu8hwlaZ8FAdeqVfOMPv8ZBgK9BLP1Es6omEOjGPMa9Y0IX8YahB0wzU4xE4Op_793QNLx3/s400/2+-+Lower+into+pot.jpg" title="Use tongs to lower meat into pot" width="400" /></a></div>
<span style="font-size: large;">Sear the bottom side. Rotate the meat and repeat until all sides are browned.</span><br />
<span style="font-size: large;"><br /></span>
<br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8U_CnXyfcKCQjCG5wqcDJUxVZFCLRkqqSivxnt4HGOqbOQ3Zlkv5tNgTviuPhMTukgSa-LgGVmfDl4TJNlBSJz0Ihj0VfnpEur25rRqnVfLfYj1sX3PADuUqljrrtnIv5oqr1Q9HckB7I/s1600/3+-+Sear+meat.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Sear meat" border="0" data-original-height="333" data-original-width="500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8U_CnXyfcKCQjCG5wqcDJUxVZFCLRkqqSivxnt4HGOqbOQ3Zlkv5tNgTviuPhMTukgSa-LgGVmfDl4TJNlBSJz0Ihj0VfnpEur25rRqnVfLfYj1sX3PADuUqljrrtnIv5oqr1Q9HckB7I/s400/3+-+Sear+meat.jpg" title="Sear meat" width="400" /></a></span></div>
<o:p></o:p><br />
<span style="font-size: large;">Remove meat from the pot and place it on a plate.</span><br />
<span style="font-size: large;"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGxhp1gBjt4MjahN-Ekb1Z2jalAWmPq_9woKxRDfIRBVzCXfz9tvLGtuJS56u3f_Wny678l_2qDCd-4E4UuaecpcABIZXOdFraF9idr7L1hUhUeh8_FDY2y33ococY2Ev2W8biXA0W9G8o/s1600/4+-+Rest+meat.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img alt="Let meat rest" border="0" data-original-height="333" data-original-width="500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGxhp1gBjt4MjahN-Ekb1Z2jalAWmPq_9woKxRDfIRBVzCXfz9tvLGtuJS56u3f_Wny678l_2qDCd-4E4UuaecpcABIZXOdFraF9idr7L1hUhUeh8_FDY2y33ococY2Ev2W8biXA0W9G8o/s400/4+-+Rest+meat.jpg" title="Let meat rest" width="400" /></a><br />
<span style="font-size: large;"><br />Add aromatics and spices to the pot. Here, I’m using onions, garlic,
cardamom, cloves, and cinnamon. Cook until the onions start to soften.</span><br />
<span style="font-size: large;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbCZv-QFADQH5YBXBui81EOVyae3Lswzjv1DzXuOcO7sHYrzfHsYKri9H5KpwHffIwtZOe26s22qmgVfzUe3DZJbDJi0PY11YqLW6tleE10rQWI8wMeH3GteWPrNUKgVYqaPzUJs76Zzy/s1600/5+-+Saute+onions.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Add aromatics" border="0" data-original-height="333" data-original-width="500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZbCZv-QFADQH5YBXBui81EOVyae3Lswzjv1DzXuOcO7sHYrzfHsYKri9H5KpwHffIwtZOe26s22qmgVfzUe3DZJbDJi0PY11YqLW6tleE10rQWI8wMeH3GteWPrNUKgVYqaPzUJs76Zzy/s400/5+-+Saute+onions.jpg" title="Add aromatics" width="400" /></a></div>
<span style="font-size: large;">Add a liquid (such as water, wine, stock, or a combination) and stir to
scrap off any bits of meat or onion sticking to the bottom of the pot.</span><o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPu9kzoKD2yRaYY6pDuaOijg6ZRw3XO8dH1ijN3vgyUNBMDxs8o7uBTlLZNBwneqMjTn-iTInWqb4d2Crd6mESUxC-3ICZmGqxhdERFYU5PzpSpBlLgkIh2gaWlGl6nIxyRnpUdC2oSlq/s1600/6+-+Add+liquid.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="365" data-original-width="500" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIPu9kzoKD2yRaYY6pDuaOijg6ZRw3XO8dH1ijN3vgyUNBMDxs8o7uBTlLZNBwneqMjTn-iTInWqb4d2Crd6mESUxC-3ICZmGqxhdERFYU5PzpSpBlLgkIh2gaWlGl6nIxyRnpUdC2oSlq/s400/6+-+Add+liquid.jpg" width="400" /></a></div>
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<span style="font-size: medium;"><span style="font-size: large;">Place the meat back into the pot.</span></span><br />
<span style="font-size: medium;"><span style="font-size: large;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43MowkPku1KbSKgI1EJFSFfreCkMi7kr6ZH_aUfhCKwg4T5VgbxAwUzn3JyqHd9wwm7B3eHp-Ew_Hr8tdxb9RaYha9mtuSdrf05VlBk5Fka-9NABE6xwNhA7jGm2YGkrusokzccieuHuM/s1600/7+-+Please+meat+in+liquid.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Place meat back into pot" border="0" data-original-height="343" data-original-width="500" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi43MowkPku1KbSKgI1EJFSFfreCkMi7kr6ZH_aUfhCKwg4T5VgbxAwUzn3JyqHd9wwm7B3eHp-Ew_Hr8tdxb9RaYha9mtuSdrf05VlBk5Fka-9NABE6xwNhA7jGm2YGkrusokzccieuHuM/s400/7+-+Please+meat+in+liquid.jpg" title="Place meat back into pot" width="400" /></a></div>
<span style="font-size: large;">Cover it with a tight-fitting lid. Continue to cook on the stove top or place
in a low oven (about 300 degrees) until the meat becomes tender. </span><span style="font-size: large;">Store leftover braised beef in its braising liquid to prevent the meat
from drying out.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: medium;"><i style="font-size: 13px; line-height: 20.8px;">This article was originally published on WholeFoodsMarketCooking.com</i></span><span style="background-color: white; color: #333333; font-family: "georgia" , serif; font-size: 13px;"> </span></span><br />
<o:p></o:p></div>
Cardamom Kitchenhttp://www.blogger.com/profile/04686278943633283153noreply@blogger.com0tag:blogger.com,1999:blog-7641098907315526471.post-46137486065097932912017-12-04T18:30:00.000-06:002018-01-10T19:41:04.304-06:00Tying Pork Loin<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_kyd9k6LcCrZsfk3U2lqRZeuVQT1JCUXj3q3atCfVPwNpXdoEvvuhxIxWJ_uOH20aCtls4DfZQrf332mi4-xn3-R76j17WNWLcHrDpl-9mTNxHXN69J87zkFIvp9ovtalLETeV_XqwW6e/s1600/Roasted+pork.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_kyd9k6LcCrZsfk3U2lqRZeuVQT1JCUXj3q3atCfVPwNpXdoEvvuhxIxWJ_uOH20aCtls4DfZQrf332mi4-xn3-R76j17WNWLcHrDpl-9mTNxHXN69J87zkFIvp9ovtalLETeV_XqwW6e/s400/Roasted+pork.jpg" width="400" /></a></div>
<div style="text-align: left;">
<span style="font-size: large;">I can do without the frenzied shopping that threatens to swallow up
Christmas, but please don’t take away the home cooking it inspires. Nothing
compares to misshapen cookies enveloped with love or quick-breads
haloed with spice. A mug of hot
chocolate prepped by a friend will warm me up faster than a pair of fancy wool gloves. And sitting down to a
carefully roasted lamb or pork roast? That may bring on cartwheels!</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<span style="font-size: large;">As it turns out, roasting meat doesn’t really require much skill. The trickiest part is tying
it with butcher's string, which helps it cook evenly. Tying a roast also makes it
shapelier and prevents the filling from slipping out, when stuffed. Here's how to pull it off...</span><o:p></o:p><br />
<span style="font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><strong>How to Tie a Roast</strong><o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Place the roast on a cutting board with an end facing you (as opposed to
having the ends facing left and right).<br /><o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Hold a long length of string in both hands, gripping an end with one hand.
Slide the string under the roast until it is an inch and a half from the end
closest to you.<br /><o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Tie a simple knot around the roast, leaving an inch and a half of string on
the short end. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyYbRqJCuCSxsqvywgJPI9c3DiC9k-Z06-5XNTTi1z5Sj4iPSFh4CjI3Cg_itR-wJlC8wBoR7XHTMy9Ywo9EsBf4YRCONjPB8LFZsWqR06wXDF8Z8XYzepPVZtHmW1TvBIQKDuDtF51HR2/s1600/Step+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyYbRqJCuCSxsqvywgJPI9c3DiC9k-Z06-5XNTTi1z5Sj4iPSFh4CjI3Cg_itR-wJlC8wBoR7XHTMy9Ywo9EsBf4YRCONjPB8LFZsWqR06wXDF8Z8XYzepPVZtHmW1TvBIQKDuDtF51HR2/s400/Step+1.jpg" width="400" /></a></div>
<span style="font-size: large;">Slide the string up the roast by an inch and a half and hold it in place
with your thumb.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn10kGNj8JKHsiihTnZHnVuwaO0PtjZOFDLLIHEuMRI1RCxh53cITBVnH8Y2qk2m5hqB8rHfM-S3NDi35hxa0Ai6WkEBbBGGUi_oCTgewYor5Fs3h2f67gAEZLT3KrDZe0T2-nqxhZrjk4/s1600/Step+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn10kGNj8JKHsiihTnZHnVuwaO0PtjZOFDLLIHEuMRI1RCxh53cITBVnH8Y2qk2m5hqB8rHfM-S3NDi35hxa0Ai6WkEBbBGGUi_oCTgewYor5Fs3h2f67gAEZLT3KrDZe0T2-nqxhZrjk4/s400/Step+2.jpg" width="400" /></a></div>
<span style="font-size: large;">Loop the rest of the string under the roast, creating a right angle in the
string under your thumb.</span><br />
<o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjshUbykDUumXEZjqlaFmAPKKgSW4ad2uR8WnAWkimSXSb9OdW1tYqIVfHuPldlePvWtxwlHVYFXlDx-Z1qy3w4E4Ro1m-fQNYlR47vnC251AuN1YkB62TzJhZ-40sCrqw0uZrruXxAJ3EI/s1600/Step+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjshUbykDUumXEZjqlaFmAPKKgSW4ad2uR8WnAWkimSXSb9OdW1tYqIVfHuPldlePvWtxwlHVYFXlDx-Z1qy3w4E4Ro1m-fQNYlR47vnC251AuN1YkB62TzJhZ-40sCrqw0uZrruXxAJ3EI/s400/Step+3.jpg" width="400" /></a></div>
<span style="font-size: large;">Loop the end of the string under the right angle and pull to tighten
it.<br /> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiu5K9gMasL70leCJANLPolSlE8JvqhbbtVXFgZQqajo7wjk2H9vRZ5s38vyIiIPYW7L1twJqGvE4ngUGVHvdcY9dXX84Z-N3jzs8v5AelAvz5Ff9MpUKRLAiyzIZ02G3mNpHIVSrch4G9/s1600/Step+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiu5K9gMasL70leCJANLPolSlE8JvqhbbtVXFgZQqajo7wjk2H9vRZ5s38vyIiIPYW7L1twJqGvE4ngUGVHvdcY9dXX84Z-N3jzs8v5AelAvz5Ff9MpUKRLAiyzIZ02G3mNpHIVSrch4G9/s400/Step+4.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_JPNZRVfZz-lLRdHv5kDD-VjWBmHIQdE9WEEiAIFIcvN4kTWR2sAllwHtdqm0Z0hWXlgZLTABVFHSfS_Ckrs1s8_wHCTSYkaWUq-MQPxYK8P2KwaSOvIPtzS9mMkHOlXcIBkx-1KCJX6G/s1600/Step+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_JPNZRVfZz-lLRdHv5kDD-VjWBmHIQdE9WEEiAIFIcvN4kTWR2sAllwHtdqm0Z0hWXlgZLTABVFHSfS_Ckrs1s8_wHCTSYkaWUq-MQPxYK8P2KwaSOvIPtzS9mMkHOlXcIBkx-1KCJX6G/s400/Step+5.jpg" width="400" /></a></div>
<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Repeat
steps 4 to 6 to create a simple net all the way up the roast.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSUYjCOt5zfHPkwVphjDWIVY9KRDUnsEEpX5PlkFRSJpzRPzcITaByxuQGER7NqWj5tm0S-NLxitF0nO8BN5SgIjFDNbrXCRPetk9UL4nrwaDT18iYTBb9sNcrsStFsuUHk323Xo9HOHVC/s1600/Step+6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSUYjCOt5zfHPkwVphjDWIVY9KRDUnsEEpX5PlkFRSJpzRPzcITaByxuQGER7NqWj5tm0S-NLxitF0nO8BN5SgIjFDNbrXCRPetk9UL4nrwaDT18iYTBb9sNcrsStFsuUHk323Xo9HOHVC/s400/Step+6.jpg" width="400" /></a></div>
<span style="font-size: large;">When you reach the end, lead the string down and over the end of the roast
and turn it over.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9RGEC5KLdNnajch6MECDqxAMnslaPgNnQHquLKAFuUPhMs7pIIGTOvBXG2V-YitBY0CKrgmzQe5AgmEjE-XTev_rkPS4tQ9ieYdyLYgIKJjB3Hubf1hB0eMt51KOVh-_liq5bydCH-vd/s1600/Step+7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju9RGEC5KLdNnajch6MECDqxAMnslaPgNnQHquLKAFuUPhMs7pIIGTOvBXG2V-YitBY0CKrgmzQe5AgmEjE-XTev_rkPS4tQ9ieYdyLYgIKJjB3Hubf1hB0eMt51KOVh-_liq5bydCH-vd/s400/Step+7.jpg" width="400" /></a></div>
<span style="font-size: large;">Lead the string down, through the middle of the roast, pulling it over and
under each piece of string already hugging the roast width wise.</span><o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPjROwrsdgq5aQ3NSMPO2vCdwoZ02eKDBOB9coZRMEhXVU3ynyZ4dfXLJ2846OwQZ6dn5_JGuXF4uTDWJTqXQ4S5x06hGAsH1WBZBEfNiG_FA-a6oLDAxCWBFCb2TocIZ75n0Zx9wpRmc2/s1600/Step+8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPjROwrsdgq5aQ3NSMPO2vCdwoZ02eKDBOB9coZRMEhXVU3ynyZ4dfXLJ2846OwQZ6dn5_JGuXF4uTDWJTqXQ4S5x06hGAsH1WBZBEfNiG_FA-a6oLDAxCWBFCb2TocIZ75n0Zx9wpRmc2/s400/Step+8.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJVcDjCy9U1bK4Xee34Qle-IFT7KFR7DEPjo9zGeig_USpaGZ5RkWjK01wQ6gTYihtsWZ1xrsIiTM_nAt-mJGA2r52s_1loqrmXrpcXfjINRW0eLgiRsYv10G4_WtCv5x359agi5RqWpUn/s1600/Step+10.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJVcDjCy9U1bK4Xee34Qle-IFT7KFR7DEPjo9zGeig_USpaGZ5RkWjK01wQ6gTYihtsWZ1xrsIiTM_nAt-mJGA2r52s_1loqrmXrpcXfjINRW0eLgiRsYv10G4_WtCv5x359agi5RqWpUn/s400/Step+10.jpg" width="400" /></a><br />
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<span style="font-size: medium;"><span style="font-size: large;">When you reach the end of the roast, slide the string over the end and flip
it over. Tie the string to the short end that you left protruding from the knot
you tied first.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoENyxrjvrNRkgy-UmxVY3v5GRF3xniQAsmnVIEZh2i01Y9cncU4t7nkQFTF87NwCBaIrsurhXikdBMnaeX1PMknOsYtc3WNw9HuCT1HMjRQAgxrIWts1fGi9j9UKlIChA4bRFkAkvQ-9q/s1600/Step+12.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoENyxrjvrNRkgy-UmxVY3v5GRF3xniQAsmnVIEZh2i01Y9cncU4t7nkQFTF87NwCBaIrsurhXikdBMnaeX1PMknOsYtc3WNw9HuCT1HMjRQAgxrIWts1fGi9j9UKlIChA4bRFkAkvQ-9q/s400/Step+12.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpcp7UADtQyVgjX9y1fYNpAVELVW383nxxq2Mmlf8CQeoLPeJ04i9GoJHv7wN1n32Qp-BFxc_7zu39ccVofslOnBJ8DNaGQKTZ_9w7BOFVK_XfGPvMopxjs3yL6o7e8yq-W2QOYa7p3SsM/s1600/Step+13.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpcp7UADtQyVgjX9y1fYNpAVELVW383nxxq2Mmlf8CQeoLPeJ04i9GoJHv7wN1n32Qp-BFxc_7zu39ccVofslOnBJ8DNaGQKTZ_9w7BOFVK_XfGPvMopxjs3yL6o7e8yq-W2QOYa7p3SsM/s400/Step+13.jpg" width="400" /></a></div>
<span style="font-size: large;">Roast away!</span><o:p></o:p></div>
Cardamom Kitchenhttp://www.blogger.com/profile/04686278943633283153noreply@blogger.com0tag:blogger.com,1999:blog-7641098907315526471.post-9302383154774709142017-11-10T17:55:00.000-06:002017-11-10T17:55:22.383-06:00Slice and Dice: Butternut Squash<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivOopQnW-venNEQ-kdYGDqQCJ86MNaYKA8QrKZ6LpQdtvZQZyo4bAil3itNjNQJpY5a-X8KmXEbSM-3dM-3W0TRLXDzBOruiBKZUhMqVMpR856TZ_5CIcii7M-cJHRvhmJ6UG0tBLSBd2K/s1600/9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Butternut squash risotto" border="0" data-original-height="333" data-original-width="500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivOopQnW-venNEQ-kdYGDqQCJ86MNaYKA8QrKZ6LpQdtvZQZyo4bAil3itNjNQJpY5a-X8KmXEbSM-3dM-3W0TRLXDzBOruiBKZUhMqVMpR856TZ_5CIcii7M-cJHRvhmJ6UG0tBLSBd2K/s400/9.jpg" title="Butternut squash risotto" width="400" /></a></div>
<span style="font-size: large;">With Thanksgiving around the corner, it’s a fine time to start scouting out
delectable side dishes. In our house, it’s
sacrilegious to exclude mashed potatoes and stuffing from the menu. There’s
less fervor associated with the other sides, and I like to use winter squash, in
one of its many forms, to ensure that no one leaves hungry. After the holiday
rush, I continue to use butternut squash and its thick-skinned brethren to add
substance and, often a touch of sweetness, to salads, soup, and casseroles.
Chances are prepping the versatile veggie is easier than you think.<br />
<br />
<strong>How to Select and Store Butternut and Other Winter Squash</strong><br />
<br />
Winter squash varies widely in color, shape, and size. Nonetheless, always
select squash that feels rock hard and seems heavy for its size. If possible,
opt for squash that has its stem intact as it helps to preserve the vegetable's
moisture. To maximize shelf life, store
butternut and other winter squash in a dark, dry, and cool spot such as a
pantry.<br />
<br />
<strong>How to Prep Butternut Squash</strong><br />
<br />
Thoroughly wash and dry the squash. Place it on its side on a cutting board.
With a chef’s knife, cut half an inch off of either end of the squash.</span><o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvNx5qy2CdLDgJBlB5p1Yk7oMkXHVu9lyAMznJAAiu8dfvlYheLD1xtWVpatuDjhWx9kAMkD0_rmLdyjnxba7iuJRbXBKNw74A8Oe6Fvq4gqMe3G9fubv02-RRUXXgD31QqHSIPFfd8ocp/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Cut off top" border="0" data-original-height="333" data-original-width="500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvNx5qy2CdLDgJBlB5p1Yk7oMkXHVu9lyAMznJAAiu8dfvlYheLD1xtWVpatuDjhWx9kAMkD0_rmLdyjnxba7iuJRbXBKNw74A8Oe6Fvq4gqMe3G9fubv02-RRUXXgD31QqHSIPFfd8ocp/s400/1.jpg" title="Cut off top" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB9JVUjlHKvjSddR-VNkEW_msvxCZLmuvGZD2_8_ytB4cy6UG8oRDas2gMD22JSvEXHLGxKtScGYy_ecjgB4I0QW6nq6xwCP6uiUV0VmnPSjLy6JnuNzz2zpSs0RCcSKdRh-Mvv5S3EXr-/s1600/2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Cut off bottom" border="0" data-original-height="333" data-original-width="500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB9JVUjlHKvjSddR-VNkEW_msvxCZLmuvGZD2_8_ytB4cy6UG8oRDas2gMD22JSvEXHLGxKtScGYy_ecjgB4I0QW6nq6xwCP6uiUV0VmnPSjLy6JnuNzz2zpSs0RCcSKdRh-Mvv5S3EXr-/s400/2.jpg" title="Cut off bottom" width="400" /></a></div>
<span style="font-size: large;">Stand the squash with the wider cut end on the cutting board. Using a
vegetable peeler, remove the skin.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEiOs3dGWIVAUhe1EVIxBoG4nF1NHjvYGQXbexKU3KAxppkZgp8wY-XRojhtQS9AyvXwRURnQfdFop_wukp1mksR1Po-QAYlhOOBYlcEiiIkwQkBvdtbRQrySl_3A_NXLA-iNYb4XWhkrC/s1600/3.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img alt="Peel off skin" border="0" data-original-height="333" data-original-width="500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEiOs3dGWIVAUhe1EVIxBoG4nF1NHjvYGQXbexKU3KAxppkZgp8wY-XRojhtQS9AyvXwRURnQfdFop_wukp1mksR1Po-QAYlhOOBYlcEiiIkwQkBvdtbRQrySl_3A_NXLA-iNYb4XWhkrC/s400/3.jpg" title="Peel off skin" width="400" /></a><br />
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<span style="font-size: large;">Slice the squash in half lengthwise</span>.<br />
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<span style="font-size: large;">Remove the seeds with a spoon. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmLrQfuIVEmj_gg70W7ynNTyDahX_nbj8edb9VyS4Wcy5BYH04WOsv1RxIi6T0YOOcHlyD_w8LiHAKMmLZRueEn1Zkdxq9WG8RbGYrUtEb_Nkgu5i_y3uy-WNMkG-JBmQCoLDMka2PDNC0/s1600/5.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img alt="Remove the seeds with a spoon" border="0" data-original-height="333" data-original-width="500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmLrQfuIVEmj_gg70W7ynNTyDahX_nbj8edb9VyS4Wcy5BYH04WOsv1RxIi6T0YOOcHlyD_w8LiHAKMmLZRueEn1Zkdxq9WG8RbGYrUtEb_Nkgu5i_y3uy-WNMkG-JBmQCoLDMka2PDNC0/s400/5.jpg" title="Remove the seeds with a spoon" width="400" /></a><br />
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<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">To
roughly chop, place one half of the squash on a cutting board with the cut side
down. Slice it in half width wise.</span></span><br />
<span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPIi_gi2Z4867H5YKx7YI9vLPsv4iHiLJ2NQyTLbOqlQioCpjTyII5PhQ2UidG3rOzJtVaENhB-XCnc8ujtMheuIkQGi7Abt9pUcD7UiPQvciytEBYs8yF2if5clyw4UTPDFT_KoPR7nf/s1600/6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Slice in half width wise" border="0" data-original-height="333" data-original-width="500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaPIi_gi2Z4867H5YKx7YI9vLPsv4iHiLJ2NQyTLbOqlQioCpjTyII5PhQ2UidG3rOzJtVaENhB-XCnc8ujtMheuIkQGi7Abt9pUcD7UiPQvciytEBYs8yF2if5clyw4UTPDFT_KoPR7nf/s400/6.jpg" title="Slice in half width wise" width="400" /></a></div>
<span style="line-height: 115%;"><span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Place
a quarter of the squash on a cutting board with the cut side down. Slice across
the squash every inch or so lengthwise.</span></span></span><br />
<span style="line-height: 115%;"><span style="line-height: 115%;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><br /></span></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVNDwFs8rf7wCdrI-oXfgtJcytsSMKqabOmc6OSF4oua_hk-mTTh2z22hFmJl15IJp84P8Gv1MeUL3XXvMIlULxqKAIrXLxi1vBDLvFeg3UaLa9H26_HoMUlLTDyq_JcmPvGMHFdRFwu7C/s1600/7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Slice across length wise" border="0" data-original-height="333" data-original-width="500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVNDwFs8rf7wCdrI-oXfgtJcytsSMKqabOmc6OSF4oua_hk-mTTh2z22hFmJl15IJp84P8Gv1MeUL3XXvMIlULxqKAIrXLxi1vBDLvFeg3UaLa9H26_HoMUlLTDyq_JcmPvGMHFdRFwu7C/s400/7.jpg" title="Slice across length wise" width="400" /></a></div>
<span style="line-height: 115%;"><span style="line-height: 115%;"></span></span><br />
<span style="font-size: large;">Carefully rotate the cut pieces 90 degrees and slice across the squash
lengthwise every inch or so.</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxLmrUKq7khdr97vCadj-bgiLdM4hmzY8l845d1vcy3HdBcyO25Fz5cRWQO1D9l9NRHbBuK8SsSLkN59s9OJb74VXLgcXB8XCp0VMd_vxnEE-uzuXUhRM1CrKR5XyJ1ztrSt-ayi6XYzmY/s1600/8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="333" data-original-width="500" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxLmrUKq7khdr97vCadj-bgiLdM4hmzY8l845d1vcy3HdBcyO25Fz5cRWQO1D9l9NRHbBuK8SsSLkN59s9OJb74VXLgcXB8XCp0VMd_vxnEE-uzuXUhRM1CrKR5XyJ1ztrSt-ayi6XYzmY/s400/8.jpg" width="400" /></a></div>
<span style="font-size: large;">Repeat with the rest of the squash.</span><o:p></o:p><br />
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Cardamom Kitchenhttp://www.blogger.com/profile/04686278943633283153noreply@blogger.com0tag:blogger.com,1999:blog-7641098907315526471.post-9415066964531071822017-10-16T16:55:00.002-05:002017-10-25T12:03:21.470-05:00Slice and Dice: Eggplant<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDn9F6HeH8ZgElRaiYv2j1UAh4ayghylakSHOil-zo0FhzpVvKszKgqNytp-2xk234YVAKBV3X2QHI1KWy8LKZb5H5gw-eNuThZLrbGkwJz5xIL0wxad4v2vrC-RA4lT71LvbIcBaJUaOJ/s1600/Eggplant+FM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDn9F6HeH8ZgElRaiYv2j1UAh4ayghylakSHOil-zo0FhzpVvKszKgqNytp-2xk234YVAKBV3X2QHI1KWy8LKZb5H5gw-eNuThZLrbGkwJz5xIL0wxad4v2vrC-RA4lT71LvbIcBaJUaOJ/s400/Eggplant+FM.jpg" width="400" /></a></div>
<div class="MsoNormal">
<span lang="EN" style="background: white; color: #333333; font-family: "georgia" , "times new roman" , serif; line-height: 107%;"><span style="font-size: large;"><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: 19.26px;">By early October, I start to crave comfort foods from around the world. Eggplants come in an endless variety - from Biancas to Santanas to </span><span lang="EN" style="line-height: 19.26px;">Pingtung Long - and offer a ticket across the globe.</span></span><span lang="EN" style="font-size: medium; line-height: 19.26px;"> </span><span style="font-size: large;">I bake them until succulent in parmesan, roast them until smoky for</span></span><span style="background: white; color: #333333; font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 107%;"> baba </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">ghanoush, and saute them for the perfect meat substitute in Asian dishes. </span></div>
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<span style="font-size: large;"><strong>How to Select and Store Eggplant</strong></span><br />
<span style="font-size: large;"><o:p></o:p></span><br />
<span style="font-size: large;">Although eggplant is available year-round, its peak season is during the
late summer and early fall. When selecting the right one, be sure to check that the
skin is smooth and taut. If it’s ripe, gently (and affectionately) squeezing
the flesh will leave a shallow, temporary indentation.<br /><br /><o:p></o:p></span><br />
<div style="text-align: left;">
<span style="font-size: large;"><strong>How to Peel, Slice, and Salt Eggplant<br /><br /></strong><o:p></o:p></span></div>
<span style="font-size: large;">In the U.S., the voluptuous pear-shaped globe eggplant is the easiest to
find. Its purple-black skin becomes chewy when cooked, so it’s often removed.
Its springy, porous flesh sucks in oil, so to keep it from becoming greasy when
cooked, eggplant is often salted, rinsed, and dried before cooking.<br /></span><br />
<div style="text-align: left;">
<span style="font-size: large;">Place the eggplant on its side on a cutting board. Slice of the stem and the
rounded end.<br /><br /></span><o:p></o:p></div>
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<span style="font-size: large;">Using a vegetable peeler or pairing knife, remove the skin in long strips, moving lengthwise
from the stem to bottom end. Or leave it on and skip to the next step.<br /></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvee_AfeaMjkJyuoGF3y8lbwQIfzJ3WOid0yMk-tmWKAjigK-gMsINwu1nDhE5TNONB8naXIbCOnWMLiLRXDoeMvmACCNNZ7V7M-qYfwtCWtxf8kr8tsGNB85ZNx9TtgGZ_JQnQDudvPHQ/s1600/Step+3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvee_AfeaMjkJyuoGF3y8lbwQIfzJ3WOid0yMk-tmWKAjigK-gMsINwu1nDhE5TNONB8naXIbCOnWMLiLRXDoeMvmACCNNZ7V7M-qYfwtCWtxf8kr8tsGNB85ZNx9TtgGZ_JQnQDudvPHQ/s400/Step+3.jpg" width="400" /></a></div>
<span style="font-size: large;">Slice across the eggplant crosswise.</span><br />
<span style="font-size: large;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrjzIS13ghrmF0a8Bd2xe1afaN8UQ3yLCkCUB1p5buzWktIBBScwhq1mwc0PKQRsijf_VdQeuq5rLwKs5KwSKY-gV8-bimeD-4yAYvq1poiNgSPMOnelcWxedGSxkiVI9_i_QIVL7uSngU/s1600/Step+4.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrjzIS13ghrmF0a8Bd2xe1afaN8UQ3yLCkCUB1p5buzWktIBBScwhq1mwc0PKQRsijf_VdQeuq5rLwKs5KwSKY-gV8-bimeD-4yAYvq1poiNgSPMOnelcWxedGSxkiVI9_i_QIVL7uSngU/s400/Step+4.jpg" width="400" /></a><br />
<span style="font-size: medium;"><br /><span style="font-size: large;"><br />Place slices in a colander and sprinkle generously with salt -- enough to ensure
each slice has been dusted. This keeps it from becoming spongy when cooked. Let the eggplant sit with the salt for about 15
minutes. (You will see water beads appear on the eggplant's surface.)<br /></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRy9GxlNNgbkwowQwcAA8f5-cRENyhbsCoq_KJJMfoTl0fbhf3QQBkgnp-g6sdHxpOov9pn6sorzhynsaLSIZo_KV7AZubDKv1ZkxAkPsGvX3fbhuWleeG7h_IOhSvwW83qWeJh1C0lvU_/s1600/Step+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRy9GxlNNgbkwowQwcAA8f5-cRENyhbsCoq_KJJMfoTl0fbhf3QQBkgnp-g6sdHxpOov9pn6sorzhynsaLSIZo_KV7AZubDKv1ZkxAkPsGvX3fbhuWleeG7h_IOhSvwW83qWeJh1C0lvU_/s400/Step+5.jpg" width="400" /></a></div>
<span style="font-size: large;">Rinse the salt from the eggplant and thoroughly dry it before cooking.<br /><strong><br />How to Cube Eggplant</strong></span><br />
<span style="font-size: large;"><strong><br /></strong><o:p></o:p></span>
<span style="font-size: large;">Place the eggplant on its side on a cutting board, slice off the ends, and
remove the skin with a vegetable peeler, as above.</span><br />
<span style="font-size: large;">Rest the bottom end of the eggplant on the cutting board. Cut down through
the eggplant lengthwise, every half inch, to create planks.</span><o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyy3tixvhvDAoXRaKasWzz3BS2Zy-wkl0QblO1XG4z6gb4aATRkdpnj8tiaVs06-kIk7ZzxP46j_dRJ8KLPHCGUFjLzVbz_kA7KYO6n1yhrf9x4z2ixo8CfveqEGB6wwkHqFQFvSbmhizN/s1600/Step+6.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyy3tixvhvDAoXRaKasWzz3BS2Zy-wkl0QblO1XG4z6gb4aATRkdpnj8tiaVs06-kIk7ZzxP46j_dRJ8KLPHCGUFjLzVbz_kA7KYO6n1yhrf9x4z2ixo8CfveqEGB6wwkHqFQFvSbmhizN/s400/Step+6.jpg" width="400" /></a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMH_gasB545ujf2jT803SpbNKRvd6mZe96bPLWdqv3po9AaABL8wpYArzcVXu20kAOl_PMWoOvpX2ikSO4Ecr7r8j0pCmknfRZkugC40LOqmUeca-daj_Ck-G4j8Rt97c3jhaiFXBVZnjF/s1600/Step+7.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMH_gasB545ujf2jT803SpbNKRvd6mZe96bPLWdqv3po9AaABL8wpYArzcVXu20kAOl_PMWoOvpX2ikSO4Ecr7r8j0pCmknfRZkugC40LOqmUeca-daj_Ck-G4j8Rt97c3jhaiFXBVZnjF/s400/Step+7.jpg" width="400" /></a></div>
<span style="font-size: large;">Stack two planks on the cutting board and slice across them lengthwise,
creating half-inch wide sticks.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ToBfXyV-RAPCiGtVTn2BrA9FpFJm6NAt7Q0zhovkP4dqypC6md57reDjSGCKoAa4c4bmqUaOFKNHR7_imoyeQQb3ppskojuHMAh90oc34nWdRfncqTr_OonMPauleNzKnswU9cUz1PE_/s1600/Step+8.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ToBfXyV-RAPCiGtVTn2BrA9FpFJm6NAt7Q0zhovkP4dqypC6md57reDjSGCKoAa4c4bmqUaOFKNHR7_imoyeQQb3ppskojuHMAh90oc34nWdRfncqTr_OonMPauleNzKnswU9cUz1PE_/s400/Step+8.jpg" width="400" /></a><br />
<span style="font-size: large;"><br />Cut across the sticks, every half inch, to create half-inch cubes.</span><o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbI705I4rTwfPNkTAaKhF7UOdIIiIy0HxiRc1mKu7BRQv52cUO_j-Hi35VaWdSERi1DSvWX6a1naonolgV2rVR0kZE1tS2VBtuPADoiQWCK0OHIqSHohqjDjxZ4Az1tZRSGmDDenaJTcA/s1600/Step+9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbI705I4rTwfPNkTAaKhF7UOdIIiIy0HxiRc1mKu7BRQv52cUO_j-Hi35VaWdSERi1DSvWX6a1naonolgV2rVR0kZE1tS2VBtuPADoiQWCK0OHIqSHohqjDjxZ4Az1tZRSGmDDenaJTcA/s400/Step+9.jpg" width="400" /></a><br />
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Cardamom Kitchenhttp://www.blogger.com/profile/04686278943633283153noreply@blogger.com0tag:blogger.com,1999:blog-7641098907315526471.post-54080942730381049372017-10-09T21:30:00.000-05:002017-10-11T13:35:47.382-05:00Pumpkin White Chocolate Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZChwicb2GA8f9bRCV83soxKcDMxExssQaO-QQSS94RoUTdHTFw3iXwIFKKY5tsXRopFNM5byqUZjyN1jZsd-vnzn4mWwI7dxkbZa7NSnnWzmwoqjY84u8dwb6LeaGT4TeXvdIqhXzNDlw/s1600/Cookies2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZChwicb2GA8f9bRCV83soxKcDMxExssQaO-QQSS94RoUTdHTFw3iXwIFKKY5tsXRopFNM5byqUZjyN1jZsd-vnzn4mWwI7dxkbZa7NSnnWzmwoqjY84u8dwb6LeaGT4TeXvdIqhXzNDlw/s400/Cookies2.jpg" width="400" /></a></div>
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<span style="font-size: large;">My Dad was a generous host who treated Halloween like a well-orchestrated dinner party. The candy he handed out had to meet a certain standard much like the imported cheese and crackers that he carefully assembled for dinner guests. In southern Illinois, mini candy bars were considered top of the line and a few weeks before Halloween, he and my Mom would drive to a wholesale store to buy them in bulk. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_3nIYhbsD0MONthIIl3HUasRFilBhdNws1LyyvN11v6jgAVQI26LivuoblrLQ4Lhfcs1w_mpwcG51FdfJ6GpD3H0s7j0yx-YJJV2rAYvOuCgeyBKUWV_mlZ-CrRJVS_ota5m1lS5rsiXu/s1600/2Pumpkins.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_3nIYhbsD0MONthIIl3HUasRFilBhdNws1LyyvN11v6jgAVQI26LivuoblrLQ4Lhfcs1w_mpwcG51FdfJ6GpD3H0s7j0yx-YJJV2rAYvOuCgeyBKUWV_mlZ-CrRJVS_ota5m1lS5rsiXu/s400/2Pumpkins.jpg" width="400" /></a></div>
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<span style="font-size: large;">My Dad </span><span style="font-size: large;">would pile bags of the bars into a shopping cart</span><span style="font-size: large;"> to ensure that every witch, ghost, and goblin that rang the doorbell left with a generous handout. My Mom would tell him to cut back by a bag or two knowing that he cushioned the count to accommodate his sweet tooth. But my Dad would insist that they also take part in the celebration.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1-APBVoYFBxiKmp5TILSikpZbXIYfTvaiy2HoYyyT6lzwronapLpPVfCuWV-fwXwFIJRe6w7vONu1AOddqlSSDUpnPS1CwVRPxHMhuNR0IiHOlMSsktW6IQ2F3niAHMPwCax-MrgBiv4M/s1600/Spices+for+pumpkin+cookies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1-APBVoYFBxiKmp5TILSikpZbXIYfTvaiy2HoYyyT6lzwronapLpPVfCuWV-fwXwFIJRe6w7vONu1AOddqlSSDUpnPS1CwVRPxHMhuNR0IiHOlMSsktW6IQ2F3niAHMPwCax-MrgBiv4M/s400/Spices+for+pumpkin+cookies.jpg" width="400" /></a></div>
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<span style="font-size: large;">On Halloween, my Dad would leave his medical practice early to ensure that the yard was presentable. He brought out the blower to clear leaves from the driveway and the front walk. Afterwards, he would put on a well-pressed shirt, pair of slacks, and a sweater vest to guard against the cold each time he popped open the screen door. Before my parents sat down for an early dinner, my Dad would </span><span style="font-size: large;">transfer the bars into wide-mouthed wicker baskets, making it easy to dole them out.</span><span style="font-size: large;"> He also loaded his camera with film to document the parade of costumed guests.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFrOSuzGVPdZHqizF_EOPwbpo8u17FURfqB1nRrrP2U-uBTe9bOdFMz-5CPAbRdJn506ERYosPkNHPT8YIl4eSDxwCZf_du78JRElqdvGjooEGTwazpMRFntfXuqaZH2zmR3T-CK7fqIod/s1600/Pumpkin+Cookie+dough+in+bowl.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFrOSuzGVPdZHqizF_EOPwbpo8u17FURfqB1nRrrP2U-uBTe9bOdFMz-5CPAbRdJn506ERYosPkNHPT8YIl4eSDxwCZf_du78JRElqdvGjooEGTwazpMRFntfXuqaZH2zmR3T-CK7fqIod/s400/Pumpkin+Cookie+dough+in+bowl.jpg" width="400" /></a></div>
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<span style="font-size: large;"><strong>PUMPKIN WHITE CHOCOLATE COOKIES<br /> </strong></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">INGREDIENTS</span></span></span><br />
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<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="font-size: large;">2 cups all-purpose flour</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 teaspoon baking soda</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 teaspoon salt</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1/2 cup butter, softened</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1/2 cup granulated sugar</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1/2 light brown sugar</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 1/2 teaspoon vanilla extract</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 1/2 teaspoons <a href="http://cardamomkitchen.blogspot.com/2012/03/when-when-when.html"><span style="color: blue;">cardamom</span></a></span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 1/4 teaspoons <a href="http://cardamomkitchen.blogspot.com/2014/01/cinnamon-sticks.html"><span style="color: blue;">cinnamon</span></a></span></div>
<div style="text-align: left;">
<span style="font-size: large;">1/2 teaspoon ground ginger</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1/4 teaspoon cloves</span></div>
<div style="text-align: left;">
<span style="font-size: large;">3/4 cup pumpkin puree</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 large egg</span><br />
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-size: large;">3/4 cup chopped pecans</span></span></div>
<div style="text-align: left;">
<span style="font-size: large;">2 cups white chocolate, finely chopped</span><br />
<span style="font-size: large;"><br /></span></div>
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</div>
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<span style="font-size: large;">INSTRUCTIONS</span><br />
<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">Heat oven to 375 degrees.</span></div>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a medium bowl, whisk together the flour, baking soda, and salt.</span><br />
<span style="font-size: large;"><br /></span></div>
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</div>
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<span style="font-size: large;">Beat the butter, granulated sugar and brown sugar until well blended. </span><br />
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<span style="font-size: large;">Add the vanilla extract, <a href="http://cardamomkitchen.blogspot.com/2012/03/when-when-when.html"><span style="color: blue;">cardamom</span></a>, <a href="http://cardamomkitchen.blogspot.com/2014/01/cinnamon-sticks.html"><span style="color: blue;">cinnamon</span></a>, ground ginger, and cloves and beat until combined.</span></div>
<div style="text-align: left;">
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<div style="text-align: left;">
<span style="font-size: large;">Add the pumpkin puree and egg. Beat until well combined.</span><br />
<span style="font-size: large;"><br /></span></div>
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</div>
<div style="text-align: left;">
<span style="font-size: large;">Add half of the dry mixture and beat until the dry ingredients are just combined. Repeat with the remaining dry ingredients.</span><br />
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
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<span style="font-size: large;">Gently fold in the pecans and white chocolate.</span></div>
<div style="text-align: left;">
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<span style="font-size: large;">Drop teaspoons full of cookie dough two inches apart on a parchment lined cookie sheet.</span><br />
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
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<div style="text-align: left;">
<span style="font-size: large;">Bake until edges brown, about 10 to 12 minutes.</span></div>
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Cardamom Kitchenhttp://www.blogger.com/profile/04686278943633283153noreply@blogger.com0tag:blogger.com,1999:blog-7641098907315526471.post-52245024764303118932017-08-31T17:10:00.000-05:002017-09-21T10:34:56.748-05:00Slice and Dice: Beets<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF1tvwVzvhNNWE63q60X-ImTjqAc6OEtRQFEpyKIAjaKOoiGwKCLHWSsOIy89aob3UGCstHs-sZLLNJzGgaO1rnEKv37HFYL6WM2JSWMalC1nUk2vtuG8mQ5_FkBNZZxiO5x-aUpJ8KZKR/s1600/Color+spectrum+-+beets.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF1tvwVzvhNNWE63q60X-ImTjqAc6OEtRQFEpyKIAjaKOoiGwKCLHWSsOIy89aob3UGCstHs-sZLLNJzGgaO1rnEKv37HFYL6WM2JSWMalC1nUk2vtuG8mQ5_FkBNZZxiO5x-aUpJ8KZKR/s400/Color+spectrum+-+beets.jpg" width="400" /></a></div>
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<span style="font-size: x-small;">"The lesson of the beet, then, is this: hold on to your divine blush, your innate rosy magic..." Tom Robbins</span></div>
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<span style="font-size: large;"></span> <span style="font-size: large;">From the outside, beets fail to leave a lasting impression. In fact, they range from dull to downright curmudgeonly. Who wants that, when you can
opt for cheery tomatoes or regally robbed eggplants? Well, as many cooks know, it’s foolish to judge a root vegetable by its cover. Despite their drab exterior, beets possess a beguilingly sweet, earthy flavor. They bring
a jewel-like beauty to the table (think garnets and coral) and plenty of substance, including folate and fiber. </span><o:p></o:p></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><strong>How to Select and Store Beets</strong><o:p></o:p></span><br />
<span style="font-size: large;"><strong><br /></strong></span>
<span style="font-size: large;">Select firm beets with wrinkle-free skin. If you find them with their greens
intact, look for vibrant, succulent leaves, and consider yourself lucky: the antioxidant-rich greens are edible so you're getting two-for-one. Use them as a fiber-rich filler in soups, omelets, and stir-fries. </span><br />
<br />
<span style="font-size: large;">Beets can be stored in
the refrigerator loose and unwashed for up to a week. Cut off the
greens first, leaving an inch of the stem intact to keep their stain-inducing juice from leaking into your fridge. Store the greens in a breathable bag in the fridge for up
to two days.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><o:p></o:p></span><span style="font-size: large;"><strong>How to Steam Beets</strong><o:p></o:p></span><br />
<br />
<span style="font-size: large;">If the beet greens are attached, cut them with an inch of the stem still
intact.</span><o:p></o:p><br />
<span style="font-size: large;"><br /></span>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdr43H_QrOa3dvgnji02bQ3p-BOo7KNk5UqtaziL2UY2HbYeLWVar_YWLytsufXaBaRc4Oc2PNI34zJAfXniNAJA8KpoLd-eDS6jFzRnv_WXBKaXHhJ95IlCtEpL4cDH_hRIr_vPhTnReY/s1600/2+-+Cut+off+greens.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="387" data-original-width="580" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdr43H_QrOa3dvgnji02bQ3p-BOo7KNk5UqtaziL2UY2HbYeLWVar_YWLytsufXaBaRc4Oc2PNI34zJAfXniNAJA8KpoLd-eDS6jFzRnv_WXBKaXHhJ95IlCtEpL4cDH_hRIr_vPhTnReY/s400/2+-+Cut+off+greens.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQdkmhvDUCB8QHrYXPmr30vsh1wj6FyyMPG2GOUhFNxmxDKTzHekDHqyrhkF-_rRqTWhG1ip27667dP88kN3GaLTftjsdOtewYgcpIMkxMcEXGURVxn_-FEPZzLNDwCdP17ZLb4o7t4YhR/s1600/3+-+With+cut+greens.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="387" data-original-width="580" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQdkmhvDUCB8QHrYXPmr30vsh1wj6FyyMPG2GOUhFNxmxDKTzHekDHqyrhkF-_rRqTWhG1ip27667dP88kN3GaLTftjsdOtewYgcpIMkxMcEXGURVxn_-FEPZzLNDwCdP17ZLb4o7t4YhR/s400/3+-+With+cut+greens.jpg" width="400" /></a></div>
<span style="font-size: large;">Thoroughly wash the beets. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Fill a large pot with a few inches of
water. Place the beets in a steamer insert in the pot and cover.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL6yRG_PvQMGNujLgpudc0xbkpx2wNiwADoEiw0nhcX62VSaLqJbYCYd_py-JNXMLkqZdnEwf-KQjS42BzSfl9-GbA6A9AFyFF1MeIAISg8gKceqpEvdbi8d-fbCc1zPyoUbHiC608DRNq/s1600/4+-+place+in+pot+to+steam.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="387" data-original-width="580" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL6yRG_PvQMGNujLgpudc0xbkpx2wNiwADoEiw0nhcX62VSaLqJbYCYd_py-JNXMLkqZdnEwf-KQjS42BzSfl9-GbA6A9AFyFF1MeIAISg8gKceqpEvdbi8d-fbCc1zPyoUbHiC608DRNq/s400/4+-+place+in+pot+to+steam.jpg" width="400" /></a></div>
<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Simmer
the beets until they are easily pierced with a knife, about 40 minutes to an
hour for medium-sized beets. The skin may appear to pull away slightly. If
needed, add more water during the cooking process.</span></span><br />
<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmlmOm0dDUTmGufpQSiaTjP-P8OVYQpWFsH1Hu0EVlQzhMJOGettkwa5nqyYEDioivgY2eQS3UoLae7Qruje9YrV7zlvTgU8IzUrQZk7II0IqymJ7LKu7kZbC87zQl5ykSrXbKbz4Y9tE2/s1600/5+-+steamed.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="387" data-original-width="580" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmlmOm0dDUTmGufpQSiaTjP-P8OVYQpWFsH1Hu0EVlQzhMJOGettkwa5nqyYEDioivgY2eQS3UoLae7Qruje9YrV7zlvTgU8IzUrQZk7II0IqymJ7LKu7kZbC87zQl5ykSrXbKbz4Y9tE2/s400/5+-+steamed.jpg" width="400" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Remove
from the pot from the stove and allow the beets to cool. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Beet juice will stain your fingers. Put on a pair of
plastic gloves to keep your hand from getting dyed.</span><br />
<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">
<br />
Gently rub off the skin with your fingers.</span></span><o:p></o:p><br />
<div>
<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgFehpfC4Oj03_j52R-pEdgwFuI01Rz___shcuVmwvvzPEkyzJcXtEy7EfiCaeNtyIR4xTJXg6BH8rQjzAEMYlkGauYQfzo11NSDgKBvYbPxVMFybD36PKD0aCcn_kVoX1b39svQ6eNeif/s1600/6+-+Peel+skin.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="387" data-original-width="580" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgFehpfC4Oj03_j52R-pEdgwFuI01Rz___shcuVmwvvzPEkyzJcXtEy7EfiCaeNtyIR4xTJXg6BH8rQjzAEMYlkGauYQfzo11NSDgKBvYbPxVMFybD36PKD0aCcn_kVoX1b39svQ6eNeif/s400/6+-+Peel+skin.jpg" width="400" /></a></div>
<div>
<span style="line-height: 115%;"><span style="font-size: large;"><strong>How to Slice Beets</strong></span></span><br />
<span style="line-height: 115%;"><span style="font-size: large;"><o:p></o:p></span><span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;">Slice off the stems and root end of cooked beets.<br /><o:p></o:p></span><br />
<span style="font-size: large;">Place the beet on the cutting board root-side down. Slice across it every
half inch or at larger intervals for thicker slices.</span><o:p></o:p><br />
<span style="font-size: large;"><br /></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="line-height: 115%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT5uOrac-i7q0q6IdQS-9awXloa_Ejnze6J2DC0polZHIJIOuFUKaUUSA1uKrqWUGf2_3KRmgUshuE5J1puZ3L6rwZ_ZsYv_s712nF5Jnkt1kV_S-QkCp0CW4xcDiwwa8dJR-vldKtctOI/s1600/7+-+slice+beets.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="387" data-original-width="580" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT5uOrac-i7q0q6IdQS-9awXloa_Ejnze6J2DC0polZHIJIOuFUKaUUSA1uKrqWUGf2_3KRmgUshuE5J1puZ3L6rwZ_ZsYv_s712nF5Jnkt1kV_S-QkCp0CW4xcDiwwa8dJR-vldKtctOI/s400/7+-+slice+beets.jpg" width="400" /></a></span></div>
<span style="line-height: 115%;">
<span style="font-size: large;">Wash your cutting board immediately as beet juice stains.<br /><o:p></o:p></span><br />
<span style="font-size: large;"><strong>How to Dice Beets</strong></span></span><br />
<span style="line-height: 115%;"><span style="font-size: large;"><b><br /></b></span>
<span style="font-size: large;">Slice off the stem and root ends of cooked beets. Place the beet on the cutting board root-side down. Slice across the beet at every half inch.</span><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="line-height: 115%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8vPZtw0tMnTB6t9PiAlCJWaX56r8lmI0mcUoUlxNKt93aWpa4upyjx9S6nFQFAfTcLjbuj1o5WtqB41Uof67dijblAEW54LtQyvQYactDic2iX7TOEkKeC7rqQEsG2dbyZfQoVPP-DgDQ/s1600/8+-+slided+beets.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="387" data-original-width="580" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8vPZtw0tMnTB6t9PiAlCJWaX56r8lmI0mcUoUlxNKt93aWpa4upyjx9S6nFQFAfTcLjbuj1o5WtqB41Uof67dijblAEW54LtQyvQYactDic2iX7TOEkKeC7rqQEsG2dbyZfQoVPP-DgDQ/s400/8+-+slided+beets.jpg" width="400" /></a></span></div>
<span style="line-height: 115%;">
<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Stack
two beet slices on the cutting board. Cut across them widthwise at every half
inch. Rotate the batons 90 degrees and slice across them lengthwise every
half inch. </span></span><br />
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span>
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="line-height: 115%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisS2KodRDusXkRl04Yo7UDBnh2rltg4yWYtW84ga2tOZEzuyaLvQn5cXq74Web1k4Z6wddHqXfFfswGzhrUQI1fF1pokrbcC46bOP2Sonz6huLJ7WhJU6DN8zM3l09ZgdL6Be6DswyTSfz/s1600/9+-+diced+beets.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="387" data-original-width="580" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisS2KodRDusXkRl04Yo7UDBnh2rltg4yWYtW84ga2tOZEzuyaLvQn5cXq74Web1k4Z6wddHqXfFfswGzhrUQI1fF1pokrbcC46bOP2Sonz6huLJ7WhJU6DN8zM3l09ZgdL6Be6DswyTSfz/s400/9+-+diced+beets.jpg" width="400" /></a></span></div>
<span style="line-height: 115%;">
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></span><o:p></o:p></span></div>
</div>
Cardamom Kitchenhttp://www.blogger.com/profile/04686278943633283153noreply@blogger.com0tag:blogger.com,1999:blog-7641098907315526471.post-88678101296456295422017-07-20T08:00:00.000-05:002017-08-01T16:52:01.788-05:00Caramelizing Onions<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuw-aC_FV58X-FwOnrG-i_gDOaMj4n-lhQNDzzspTmXsy6UyVGqyaJSwJv85S8RAYTPuottiniYKgRJsrsj1NJ-_wkMUIspTgT94nXW2XkvXz1rA8iC1MyuEFVmAC-EWGTso-JrxLhwnuj/s1600/2Onions+and+sandwiches.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuw-aC_FV58X-FwOnrG-i_gDOaMj4n-lhQNDzzspTmXsy6UyVGqyaJSwJv85S8RAYTPuottiniYKgRJsrsj1NJ-_wkMUIspTgT94nXW2XkvXz1rA8iC1MyuEFVmAC-EWGTso-JrxLhwnuj/s400/2Onions+and+sandwiches.jpg" width="400" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Before I met my husband, Chris, I tried my
luck with online dating, which ran the gamut from dismaying to disastrous. <i>Sound familiar anyone?</i><br />
<br />
There was the guy who besmirched all Indians even though he knew my ethnic
roots. During our shared meal, the waitress kept giving me “you
outta ditch him” looks. Then there was the guy who unwittingly emailed me after dating my
sister for several months. Guess he had a type. <br />
<br />
There was also the guy with the seemingly promising profile (challenging job,
close-knit family, big blue eyes) until I reached his list of likes/dislikes. He despised <a href="http://cardamomkitchen.blogspot.com/2015/10/slice-and-dice-onions.html"><span style="color: blue;">onions</span></a> and didn't want them cooked in his house.<br /><o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">I know that relationships require
compromise, but I eat onions every day. Could I really
forgo the zing of red onions in salsa or three bean salad? Wouldn’t I
miss the smoky undertow of yellow onions roasted with potatoes, carrots, or squash? And what
about the silky, sweet touch of caramelized onions slathered on burgers,
<a href="http://cardamomkitchen.blogspot.com/2012/01/caramelized-onions-and-swiss-cheese.html"><span style="color: blue;">sandwiches</span></a>, and pizza crust?<br /><o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">In the end, I decided giving up onions was
too great a sacrifice and I kept looking for <i>the one</i>. <br /><o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Did I mention that Chris <em>loves</em> onions? In fact, I have to ask him to dial back the mound he that mixes into guacamole
and the hill that he layers onto salad. It </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">leads to onion breath and occasional indigestion. </span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">But that seems like a small sacrifice for Mr. Right. </span><br />
<br />
<b><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">How to Caramelize Onions</span></b><span style="font-size: 18pt;"><o:p></o:p></span><br />
<span style="font-size: large;"><br />Caramelizing onions is surprisingly simple. It involves cooking away the
moisture hidden in each layer of an onion and browning the sugar that is left
behind. The process requires patience more than anything else. Resist the
temptation to speed things up by cooking the onions over high heat or adding
sugar. (Chances are you’ll end up burning them.) Also opt for white, yellow,
or red onions but not sweet as they become cloying when their flavors are concentrated.<br /><o:p></o:p></span><br />
<br />
<span style="font-size: large;">To make about 1 to 1 1/2 cups of caramelized onions, thinly slice 2 large onions.<br /><br /><o:p></o:p></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguk6UQLCZtLKuWEHm1ns23ac-6JiGAdESp7dI6ncFt_NouJvLvEX60bLYsSYy-ePhhW3VZrei3eL-i_HRbpGHrIhG8y2rXep03sQnWdvEd4R9Q3qABaf-MezkUybD_vLl-igDVIBAxiPRC/s1600/finely+chopped_edited-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Thinly sliced onions" border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguk6UQLCZtLKuWEHm1ns23ac-6JiGAdESp7dI6ncFt_NouJvLvEX60bLYsSYy-ePhhW3VZrei3eL-i_HRbpGHrIhG8y2rXep03sQnWdvEd4R9Q3qABaf-MezkUybD_vLl-igDVIBAxiPRC/s400/finely+chopped_edited-1.jpg" title="Thinly sliced onions" width="400" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<span style="font-size: large;">In a large skillet, heat 1 1/2 tablespoons of olive oil over medium heat.
<br /><br /><o:p></o:p></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrNtfVx8seDEBMj2wpKBo0_M4BHrRkF_8iFDWJs2lcV36HgqfAOLE_cIoS40qCfaur2kNexmn3UHO8bjHxwVdnZeeJfR9MHuuq21yo1YzSwlACa5j_gXBLtGbeZ6aUVGupyXQ1QcjsmR-L/s1600/oil.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Heat olive oil" border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrNtfVx8seDEBMj2wpKBo0_M4BHrRkF_8iFDWJs2lcV36HgqfAOLE_cIoS40qCfaur2kNexmn3UHO8bjHxwVdnZeeJfR9MHuuq21yo1YzSwlACa5j_gXBLtGbeZ6aUVGupyXQ1QcjsmR-L/s400/oil.jpg" title="Heat olive oil" width="400" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<span style="font-size: large;">Add the onions and stir to coat them with oil. Season the onions with salt
and pepper. Stir the onions every 2 to 3 minutes until they begin to look
glassy.<br /><o:p></o:p></span><br />
<span style="font-size: large;">Lower the heat to medium low and increase the frequency of stirring from
every few minutes to every minute as they become stickier, turn light brown,
and begin to lose their shape. This will take 20 to 30 minutes, depending on
your stove top. <o:p></o:p></span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRsIdggs4heMoEhXEM5oWVOIra0_Fe-DzLIj2jWxDYh8JaG3KNtdreRY54cm2KOxIG_olv_SntIb0xwTx6KyFaCbRQ3E1lQnyTUIrRxVL9TgrNZqyHUynSTXOQMkUffqQhilsPXo4SlYRB/s1600/Grid2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Stages of caramelization" border="0" data-original-height="480" data-original-width="640" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRsIdggs4heMoEhXEM5oWVOIra0_Fe-DzLIj2jWxDYh8JaG3KNtdreRY54cm2KOxIG_olv_SntIb0xwTx6KyFaCbRQ3E1lQnyTUIrRxVL9TgrNZqyHUynSTXOQMkUffqQhilsPXo4SlYRB/s400/Grid2.jpg" title="Stages of caramelization" width="400" /></a></div>
<span style="font-size: large;">If the onions stick to the bottom of the pan, add a splash of water and
scrap them off. This technique is known as "deglazing." Only do this
if the onions are sticking so much that you can't loosen them without water --
some sticking is good as it's the contact with the pan that helps to create the
color. You can always add more water if necessary, but adding too much will
delay the process as the onions will begin to steam.</span><br />
<span style="font-size: large;"><br /><o:p></o:p></span>
<span style="font-size: large;">Continue to cook the onions, stirring frequently, until they become golden
brown.<o:p></o:p></span><br />
<br />
<div class="MsoNormal">
<br /></div>
</div>
Cardamom Kitchenhttp://www.blogger.com/profile/04686278943633283153noreply@blogger.com0tag:blogger.com,1999:blog-7641098907315526471.post-10794606729435754142017-07-12T20:10:00.000-05:002017-07-18T11:14:45.986-05:00Poaching Fish<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU8q8M83FKIRKKCtSMlwctHJSK2qvDXIImqf7tWYSaAQTf3GO8dGw0-hOGl0t4t1LSQhIzpgkgSZGkZhWM5cEapc-3iQGqBWHZXHoDulCNxk3oRP8PkPXcBJmYSkSqr2l_kHNv1FP5pAOV/s1600/7+-+start+with+this.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Poached salmon over sauteed greens" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU8q8M83FKIRKKCtSMlwctHJSK2qvDXIImqf7tWYSaAQTf3GO8dGw0-hOGl0t4t1LSQhIzpgkgSZGkZhWM5cEapc-3iQGqBWHZXHoDulCNxk3oRP8PkPXcBJmYSkSqr2l_kHNv1FP5pAOV/s400/7+-+start+with+this.jpg" title="Poached salmon over sauteed greens" width="400" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Dear readers, raise your hand if you eat two servings of omega-3
rich fish a week. Well, don’t feel bad – neither do I. But I’m starting to
think that we should change our ways. After all, fatty fish is not only lovely
and nuanced, it’s also easy to cook.<br /><o:p></o:p></span><br />
<span style="font-size: large;">I usually bake or braise fish, which requires minimal effort. But with the
summer heat, I’ve been poaching salmon and other fatty fish to eat it warm or
chilled over a bed of sprightly greens. Like other moist-heat cooking methods,
poaching locks in moisture and practically gives cooked salmon the texture of
butter. I know it sounds <em>crazy</em>, but I am not making this up. The truth
is you can easily make a five-star meal in your own kitchen, however humble it
may be. Looking to comfort yourself after a long day of work or to toast the
summer sunset with friends? Then, why not poach some fish. <br /><o:p></o:p></span><br />
<span style="font-size: large;"><strong>How to Poach Fish<br /></strong><o:p></o:p></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7DNRWGFynbwrR-xoZg45CVsewyx33nhmNqiqA4SuTtF7SwSmCCpusjSk8Lnmgci29T9c5izlUVwHDyr36i-pU56yOsA-UDv4j-lA4g2kwUWUlEh0krF0Wv2gds_7EPeqKD2ue0pbeg5K/s1600/1+-+chopped+veggies.jpg" imageanchor="1" style="clear: left; display: inline; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Chopped celery, carrots, parsley, and peppercorns" border="0" data-original-height="456" data-original-width="640" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7DNRWGFynbwrR-xoZg45CVsewyx33nhmNqiqA4SuTtF7SwSmCCpusjSk8Lnmgci29T9c5izlUVwHDyr36i-pU56yOsA-UDv4j-lA4g2kwUWUlEh0krF0Wv2gds_7EPeqKD2ue0pbeg5K/s400/1+-+chopped+veggies.jpg" title="Chopped celery, carrots, parsley, and peppercorns" width="400" /></a><span style="font-size: large;">Fill a sauté pan or shallow pot with enough water to cover the fish.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add a handful of your favorite herbs and spices to flavor the water. I threw in carrots, celery, cilantro, and peppercorns for this version. I also like to create a broth of sorts with lemongrass, garlic, and onions. Get creative here as the possibilities are endless (and surely you know how variety spices up life).<br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWcWFSsyJ8qhTNgOULeq1GDjdRvR0b9MsAWA7U0yS3-o2FrdKwsS2JIG64Wtdr8vR7po6u2ft6XJSI4csbNX-tNx9uyr57MFcBYvWc5oSam7NpxAMu_1Ft9NqgWGbilFvxXS2FIxUT21gH/s1600/2+-+adding+chopped+veggies+to+water.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Adding vegetables, herb and spice to simmering water" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWcWFSsyJ8qhTNgOULeq1GDjdRvR0b9MsAWA7U0yS3-o2FrdKwsS2JIG64Wtdr8vR7po6u2ft6XJSI4csbNX-tNx9uyr57MFcBYvWc5oSam7NpxAMu_1Ft9NqgWGbilFvxXS2FIxUT21gH/s400/2+-+adding+chopped+veggies+to+water.jpg" title="Adding vegetables, herb and spice to simmering water" width="400" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<br />
<span style="font-size: large;">Heat the water to a gentle simmer so tiny bubbles form along the rim of the
pot. Let it simmer for 5 minutes to flavor the water.<o:p></o:p></span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjchRTRVoPt7wOoJtnsbwSTcHkAwdS2_9-_PZcSeTAc0IX_4C6N0GwUjfBjx1p9-23qPAONZDV8hGX6r30zpfH_BQyiwRfIq6WIBLS2CWiq8Hw18IFUPaKLxuUSDBjt_BZrm-8otu5kLy6/s1600/3+-+simmering+chopped+veggies.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Simmer vegetables, herb, and spice" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjchRTRVoPt7wOoJtnsbwSTcHkAwdS2_9-_PZcSeTAc0IX_4C6N0GwUjfBjx1p9-23qPAONZDV8hGX6r30zpfH_BQyiwRfIq6WIBLS2CWiq8Hw18IFUPaKLxuUSDBjt_BZrm-8otu5kLy6/s400/3+-+simmering+chopped+veggies.jpg" title="Simmer vegetables, herb, and spice" width="400" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<div style="text-align: left;">
<span style="font-size: large;">Lower the fish into the water using a slotted spoon.</span><br />
<span style="font-size: large;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMwsl2QllPJJVtg23a8l3ycT7DxQ1_36BQhnsCIFLO83CWwf6V6Lg40fx7UIWuPlgO0kTqe4qyK3g8K-2_TUbevlnpvnxftSe6NHbczdy53K9B8k-fx0kfvE_sTgsc-EfJYea0E8R6tDpL/s1600/4+-+low+fish+in.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Lower fish into water" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMwsl2QllPJJVtg23a8l3ycT7DxQ1_36BQhnsCIFLO83CWwf6V6Lg40fx7UIWuPlgO0kTqe4qyK3g8K-2_TUbevlnpvnxftSe6NHbczdy53K9B8k-fx0kfvE_sTgsc-EfJYea0E8R6tDpL/s400/4+-+low+fish+in.jpg" title="Lower fish into water" width="400" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<span style="font-size: large;">Cook the fish until it turns opaque and is heated through -- this will
take about 3 to 5 minutes, depending on the density of the fish.<br /></span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTPelf8GV36bZyt9YmqwDHMFEJyTYdKIOrar2JBiRg2MBvGPM7FPxYVqmOvfKnn2ndxTsjOJWERQubkvwqPiRMIvZZoo065dPTb639y-QY40VAOAxadNc-jb54Itlvlj3VfAXj8lnOjfwR/s1600/5+-+simmer+fish.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTPelf8GV36bZyt9YmqwDHMFEJyTYdKIOrar2JBiRg2MBvGPM7FPxYVqmOvfKnn2ndxTsjOJWERQubkvwqPiRMIvZZoo065dPTb639y-QY40VAOAxadNc-jb54Itlvlj3VfAXj8lnOjfwR/s400/5+-+simmer+fish.jpg" width="400" /></a></span></div>
<br />
<span style="font-size: large;">Carefully remove the fish with the slotted spoon, and serve warm or chilled.</span><span style="font-size: large;"> </span><br />
<o:p><span style="font-size: large;"></span></o:p><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Y-LwPCcfiMzqcuT5jCEASbVA32BPUMxPEGt8xIqwZIdkkWx2IP1GQ3ZO0KJ-sWzkIosBoWc0kxcS1vGohTWrBTwKz-fUD5CBbiV4TcZ4sB1-YrAAJ_OZspwKXkXP3ty0qXDBVvYshZb2/s1600/6+-+remove+fish.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Remove fish from water with slotted spoon" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Y-LwPCcfiMzqcuT5jCEASbVA32BPUMxPEGt8xIqwZIdkkWx2IP1GQ3ZO0KJ-sWzkIosBoWc0kxcS1vGohTWrBTwKz-fUD5CBbiV4TcZ4sB1-YrAAJ_OZspwKXkXP3ty0qXDBVvYshZb2/s400/6+-+remove+fish.jpg" title="Remove fish from water with slotted spoon" width="400" /></a></span></div>
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Cardamom Kitchenhttp://www.blogger.com/profile/04686278943633283153noreply@blogger.com0tag:blogger.com,1999:blog-7641098907315526471.post-83245628931966491702017-06-17T14:47:00.000-05:002017-07-16T20:45:08.506-05:00Slice and Dice: Portobellos<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUC7dy3-0zIZpSkC3abFElJ2ZA_o2CBqMfV34Y_0NDzDGv1on1clUSgtSzZ4LgzUbylxYAK-UEinWFKLnxH5O3vkhOqpBy1aUcMJk8HCAh3DEVvIw8gACruvsXRJLtP9bdOE-qLY6sXjWE/s1600/1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Slice off the stem of the mushroom" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUC7dy3-0zIZpSkC3abFElJ2ZA_o2CBqMfV34Y_0NDzDGv1on1clUSgtSzZ4LgzUbylxYAK-UEinWFKLnxH5O3vkhOqpBy1aUcMJk8HCAh3DEVvIw8gACruvsXRJLtP9bdOE-qLY6sXjWE/s400/1.jpg" title="Slice off the stem of the mushroom" width="400" /></a></div>
<br />
<br />
<span style="font-size: large;">I used to get a lot of flak for serving meatless meals, having descended from a line
of devoted </span><span style="background-color: white; color: blue;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><a href="http://cardamomkitchen.blogspot.com/2013/10/dry-beef-curry.html" style="background-color: white;"><span style="color: blue;">carnivores.</span></a><span style="color: #999999;"> </span></span></span><span style="font-size: large;">The men, in particular, crave dishes with both heft and flavor. Because they are dense and filling, portobello mushrooms seem to satisfy
even the pickiest eaters in the family. So, if you’re trying to adopt a
healthier lifestyle and/or a greener footprint, be sure to pick up some portobellos.</span><br />
<br />
<b><span style="font-size: large;">How to Select Portobello Mushrooms</span></b><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">What do you get when a crimini mushroom (or baby bella) grows up? A portobello
with chocolate-colored gills and a woody stem. Select the ones that are plump
and smooth-skinned, with a delicate, earthy aroma. </span><br />
<span style="font-size: large;"><br /></span>
<b><span style="font-size: large;">How to Clean Portobello Mushrooms</span></b><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Using a paring knife, slice off the stem. If it has the texture of a wine
cork, throw it out or save it for making stock. If it is tender, rinse it and slice it into pieces length wise. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Remove the gills using the tip of a spoon to scrape them away.<br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkq_8EwEXLb6RNSaaeXkdAlhC56C52r3X7mz88JJtGfE3FZaGaD0OcyzHhd7GClusEfP2H9w_CAI8Znk7viOn6FnJINrYxKhN2U5LD3nACNPym3qu-7JQazUmrWCqL86ZWEqTOYrn9WLud/s1600/2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Scoop out gills with a spoon" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkq_8EwEXLb6RNSaaeXkdAlhC56C52r3X7mz88JJtGfE3FZaGaD0OcyzHhd7GClusEfP2H9w_CAI8Znk7viOn6FnJINrYxKhN2U5LD3nACNPym3qu-7JQazUmrWCqL86ZWEqTOYrn9WLud/s400/2.jpg" title="Scoop out gills with a spoon" width="400" /></a></div>
<span style="font-size: large;"><br />Wipe the mushroom cap with a damp cloth or paper towel to remove dirt without soaking it in water.<br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF4ZNA5BUNBCgA3cNjbl6oR0RAN6thVm6oJ5XAulIobaHLIBBeVoPvzDjg0JNnGwdo1glua6MLI8pUORFpOAPNnG7o5e-XxedPeq7Zfb1PRVBjIN7m8YmPT2x_a037mqt13TJQsQmb3yap/s1600/3.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF4ZNA5BUNBCgA3cNjbl6oR0RAN6thVm6oJ5XAulIobaHLIBBeVoPvzDjg0JNnGwdo1glua6MLI8pUORFpOAPNnG7o5e-XxedPeq7Zfb1PRVBjIN7m8YmPT2x_a037mqt13TJQsQmb3yap/s400/3.jpg" width="400" /></a></div>
<span style="font-size: large;"><b>How to Slice Portobello Mushrooms</b><o:p></o:p></span><br />
<span style="font-size: large;"><br />Place the cleaned mushroom on a cutting board stem-side down. With a chef’s
knife, cut the mushroom in half.<br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3NkfsqtrBZHysU8qSP6RUidwzEgQuqt4K66jaFHT7_V04LOh15xEBISHJZOhlNaU_BNwp-C_DZSvQYHqLa1W43CUVLMgiLoiSx7LpxBjPFtT9UkLJUM2Lqua6fEkEOzIanL_q45ynD1Q/s1600/4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Slice the mushroom cap in half" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU3NkfsqtrBZHysU8qSP6RUidwzEgQuqt4K66jaFHT7_V04LOh15xEBISHJZOhlNaU_BNwp-C_DZSvQYHqLa1W43CUVLMgiLoiSx7LpxBjPFtT9UkLJUM2Lqua6fEkEOzIanL_q45ynD1Q/s400/4.jpg" title="Slice the mushroom cap in half" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-size: large;">Rotate each half so the flat, just-cut end is parallel to you, and slice across
it width wise into 1/2-inch lengths (or thinner if desired).<br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Ei9m5Vm-KzJJx8gxd0tWbH-x2yR455wTT1y8nBmqgYyGEg9rLctDGXJBrWVt3EXR0SfcQHbpoI9CyN1FiuvfqzZGxQ8bpePiZ8w_aeNs_stoPmezO_hdn0QfDd3fTEJ4SrRZhdqHtmB9/s1600/5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Slice portobello width wise" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Ei9m5Vm-KzJJx8gxd0tWbH-x2yR455wTT1y8nBmqgYyGEg9rLctDGXJBrWVt3EXR0SfcQHbpoI9CyN1FiuvfqzZGxQ8bpePiZ8w_aeNs_stoPmezO_hdn0QfDd3fTEJ4SrRZhdqHtmB9/s400/5.jpg" title="Slice portobello width wise" width="400" /></a></span></div>
<span style="font-size: large;"><br /><br /><br /><br /><o:p></o:p></span><br />
<span style="font-size: large;"><b>How to Chop Portobello Mushrooms</b><o:p></o:p></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Repeat steps above for slicing. Rotate the sliced pieces 90 degrees and cut
across them width wise to make 1/2-inch cubes (or smaller if desired).<br /></span><o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIR4B23B4mIa-1ZXwayOmG6pWl96lGtcjawueO9WWhknN_I84WIjPtEb08Rc-tzBFNeK1Ds7v73XdM1TJasO8VaQNKoCZLb7CTeXRqSaEEV-Bqw1ySvYoTJwVQ089Nj0653lEAtecN_wLY/s1600/6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Slice into cubes" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIR4B23B4mIa-1ZXwayOmG6pWl96lGtcjawueO9WWhknN_I84WIjPtEb08Rc-tzBFNeK1Ds7v73XdM1TJasO8VaQNKoCZLb7CTeXRqSaEEV-Bqw1ySvYoTJwVQ089Nj0653lEAtecN_wLY/s400/6.jpg" title="Slice into cubes" width="400" /></a></div>
<span style="font-size: large;"><br /></span></div>
Cardamom Kitchenhttp://www.blogger.com/profile/04686278943633283153noreply@blogger.com0tag:blogger.com,1999:blog-7641098907315526471.post-9281860957696084122017-05-06T09:52:00.000-05:002017-05-09T16:55:15.870-05:00Slice and Dice: Avocados<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5O22i5YWS8gSgcy898tpznwTWQKXZeaNW6wXsfcicQ2MUoE1rMi2XRfF_ApZrHDiQagSZl_VHg0DvY2CnLoJQL5oJaUn5Gu0Ll1t8xzknOeyt6oqEncHoUfNYkIllYrD6IDrixhvtcf7E/s1600/13+-+avocado+toasts.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5O22i5YWS8gSgcy898tpznwTWQKXZeaNW6wXsfcicQ2MUoE1rMi2XRfF_ApZrHDiQagSZl_VHg0DvY2CnLoJQL5oJaUn5Gu0Ll1t8xzknOeyt6oqEncHoUfNYkIllYrD6IDrixhvtcf7E/s400/13+-+avocado+toasts.jpg" width="400" /></a></div>
<span style="font-size: medium;"><span style="line-height: 107%;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">My apartment
in Japan was tiny, but I figured I could squeeze two other teachers around my
bento table for a meal. It would start with chips and guacamole, which where I come from,
calls for bottled lemon juice and a few plops of mayonnaise. Over my lunch break, I flagged down a
clerk at Isetan department store and asked for <em>lemon juice</em> with the cadence of a cave man. She smiled politely, bowed
briskly, and sped off in the direction of the cooler as I followed in
hot pursuit. She handed me a bottle of chilled juice and then bowed again. I replied with “Domo arigato” and teetered in her direction. Then I asked for
<em>may-oh-naise</em>. The clerk broke into a broad smile, and replied, “My name? My name
is Akiko!” Humored, I left without mayonnaise, which I later realized was a good thing. Who needs mayo when you've got fresh avocados?</span></span><br />
</span><span style="font-size: medium;"> </span><br />
<span style="font-size: medium;">
<span style="font-size: large;">
As luscious as butter and as subtle as white chocolate, avocados add
creamy comfort to many a dish. Their bumpy, alligator-like skin hides
melt-in-your mouth yellow-green flesh. Here are some tips to use, whether
you’re shopping for a batch of rippled, purple-skinned Haas, thin-skinned
Fuerte, or another variety.<o:p></o:p></span></span><br />
<div dir="rtl" style="text-align: right;">
<span style="font-size: large;"><br /></span></div>
<span style="font-size: large;"><strong>How to Select Avocados</strong><o:p></o:p></span><br />
<div dir="rtl" style="text-align: right;">
<span style="font-size: large;"><strong><br /></strong></span></div>
<span style="font-size: large;">Avocados only ripen after they have been harvested. To test whether an
avocado is ready to eat, give it a gentle squeeze and look for a shallow
imprint in the skin. If the flesh is as hard as a bowling ball, it will need
time to mature. If you feel the flesh collapses under the skin, the fruit is
past its prime.<o:p></o:p></span><br />
<div dir="rtl" style="text-align: right;">
<span style="font-size: large;"><br /></span></div>
<span style="font-size: large;"><strong>How to Store Avocados</strong><o:p></o:p></span><br />
<div dir="rtl" style="text-align: right;">
<span style="font-size: large;"><strong><br /></strong></span></div>
<span style="font-size: large;">Ripe avocados can be stored in the refrigerator for two to three days. Once
cut, be sure to sprinkle them with lemon juice, lime juice, or another acid to
keep them from turning brown (or "oxidizing"). Unripe avocados should
be kept at room temperature until they ripen. To hasten the ripening process,
place the fruit in a paper bag with an apple or a banana.</span><br />
<br />
<span style="font-size: large;"><strong>To freeze</strong>: If, through great fortune, you end up with more
avocados than you can use, consider freezing them. Use the steps below to pit
and mash the fruit. Then sprinkle it with lemon juice, lime juice, or another
acid to keep it from browning. Place it in an airtight container or
freezer-safe bag before freezing it.</span><br />
<div dir="rtl" style="text-align: right;">
<span style="font-size: large;"><br /></span>
</div>
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<span style="font-size: large;"><strong>How to Prepare Avocados</strong></span><br />
<br />
<span style="font-size: large;"><strong>To pit</strong>: Thoroughly wash and dry the avocado. Place it
on a cutting board lengthwise. Hold a chef’s knife parallel to the cutting
board. Starting at one pole, slice into the fruit. Rotate the fruit and
continue to slice it along the equator.</span><o:p></o:p><br />
<span style="font-size: large;"><br /></span>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv3mCoZ5IR-5xbF5di8daDdi3nMufD6qFvUyHMDBZgujcMCKGM1r79P0BkdHMatyslCiTC9ljYbbtGKg564kNhB_sUZSG7ukG7TfxbwqD2FjQ9u7Bgf4mI7xapG-WpAX-bual6ev5fn50u/s1600/3+-+slice+along+the+equator.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv3mCoZ5IR-5xbF5di8daDdi3nMufD6qFvUyHMDBZgujcMCKGM1r79P0BkdHMatyslCiTC9ljYbbtGKg564kNhB_sUZSG7ukG7TfxbwqD2FjQ9u7Bgf4mI7xapG-WpAX-bual6ev5fn50u/s400/3+-+slice+along+the+equator.jpg" width="400" /></a></div>
<span style="font-size: large;">Hold the avocado with both hands and twist in opposite directions.</span> <o:p></o:p><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE60F9wL_dhV1plmtJazzdyTZJvZf5WmPmYBho3sccwB9uxBXwAgG6Z5JcLIHKDx27MxcNX-VFihyphenhyphendqRXk41mzb5K4URPbczz0IrSBMUej0XpGZCul5Suz6ECci8JY8kjRWk0k__LDqWau/s1600/4+-+twist+apart.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjE60F9wL_dhV1plmtJazzdyTZJvZf5WmPmYBho3sccwB9uxBXwAgG6Z5JcLIHKDx27MxcNX-VFihyphenhyphendqRXk41mzb5K4URPbczz0IrSBMUej0XpGZCul5Suz6ECci8JY8kjRWk0k__LDqWau/s400/4+-+twist+apart.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEQZyBRndc_i09TbxtyBletd2ruwqk232PRldHr4a-v3xaGb8Mhuef3NdRRFfO28U3xc5ohqLqXO4IIOcfeAeWPeprBxnxJ7CCmJuC9qgr7uVXHbVnx1Abi8yBhKu9t0fxnbUCdRtsvK-f/s1600/5+-+two+halves.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEQZyBRndc_i09TbxtyBletd2ruwqk232PRldHr4a-v3xaGb8Mhuef3NdRRFfO28U3xc5ohqLqXO4IIOcfeAeWPeprBxnxJ7CCmJuC9qgr7uVXHbVnx1Abi8yBhKu9t0fxnbUCdRtsvK-f/s400/5+-+two+halves.jpg" width="400" /></a></div>
<span style="font-size: large;">Carefully insert a spoon under the pit and lift it out. </span><br />
<span style="font-size: large;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJe208T_3XoRNEENq0ZWfTmdsJaVDFs9qKrFjbuOwzbGHDhQgwEGY6VCyAJoRoYwCzUIMAhfufBTV7QNjhN3kYp-Q1WbCU8XZDRZxMA5ec66mRXR-f9pEmSdE_jeIrISUE_nAMZJ-fFA7l/s1600/6+-+scoop+out+seed.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJe208T_3XoRNEENq0ZWfTmdsJaVDFs9qKrFjbuOwzbGHDhQgwEGY6VCyAJoRoYwCzUIMAhfufBTV7QNjhN3kYp-Q1WbCU8XZDRZxMA5ec66mRXR-f9pEmSdE_jeIrISUE_nAMZJ-fFA7l/s400/6+-+scoop+out+seed.jpg" width="400" /></a><br />
<span style="font-size: large;"><strong><br /></strong></span>
<span style="font-size: large;"><strong>To slice</strong>: Place half of the avocado on a cutting board with
the cut side down. With a chef’s knife, cut it down the middle
lengthwise.</span> <o:p></o:p><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh034MEv2cCxwJJ7WQLJmiV7Bt3TwwOsJx6nu6lncdG7MoNE4N2huP6ZdceEUgHx4AINB-6NW8dbku5sV5itnFzF1SyWMuGrMAmBTGTLcoadmC-ild9X4yiD2UZkw0eYSEAYXdES722bNOu/s1600/7-+cut+into+quarters.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh034MEv2cCxwJJ7WQLJmiV7Bt3TwwOsJx6nu6lncdG7MoNE4N2huP6ZdceEUgHx4AINB-6NW8dbku5sV5itnFzF1SyWMuGrMAmBTGTLcoadmC-ild9X4yiD2UZkw0eYSEAYXdES722bNOu/s400/7-+cut+into+quarters.jpg" width="400" /></a></div>
<span style="font-size: large;">Carefully pull off the skin. </span><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBDGy6v01jUae8QhHMK9do6-KS5knDKXBn0ST9AZ4eJM6mi3GRCrIjjQdpBIgTlxR4KNN-B7rXMHxGqFGDgR8AeJdgcPU-RNbx0xDByItXM_TvfeK71XQmbuJN4H_2F2pnxGglbuf3kAg/s1600/8+-+peel+of+skin.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUBDGy6v01jUae8QhHMK9do6-KS5knDKXBn0ST9AZ4eJM6mi3GRCrIjjQdpBIgTlxR4KNN-B7rXMHxGqFGDgR8AeJdgcPU-RNbx0xDByItXM_TvfeK71XQmbuJN4H_2F2pnxGglbuf3kAg/s400/8+-+peel+of+skin.jpg" width="400" /></a></div>
<span style="font-size: large;">Place the fruit on the cutting board and slice it lengthwise or width wise.</span><br />
<div dir="rtl" style="text-align: right;">
<strong><br /></strong>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCfcn1fZDzk3u5yOfG0S4Btmlst1hNHvS2D20j4M8Si5jyjRd7rRi69q2w2hVtAi1LUSypp7tW8DkMI5q0CDaLqNknMCQAjfOtGEQu3PZIgme2hxEvD6SGh4LjaezPTfOg7opK94Jr7K3/s1600/9+-+slice+across+lengthwise.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="273" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyCfcn1fZDzk3u5yOfG0S4Btmlst1hNHvS2D20j4M8Si5jyjRd7rRi69q2w2hVtAi1LUSypp7tW8DkMI5q0CDaLqNknMCQAjfOtGEQu3PZIgme2hxEvD6SGh4LjaezPTfOg7opK94Jr7K3/s400/9+-+slice+across+lengthwise.jpg" width="400" /></a></div>
<span style="font-size: large;"><strong>To dice</strong>: Hold half of an avocado with one hand, flesh side up. With a butter knife, cut the flesh into half-inch strips lengthwise. Cut the flesh into half-inch strips width wise</span>.<br />
<div dir="rtl" style="text-align: right;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHnTpPOR4A_JGEnC9hm06oD5q7nH0H6zjaq3_wPfCQNaaJOXkT-8Ns8DDyVZFjiVhcLIvX4JW13R-5M1cQ07Qo3TiPt4G0KQo-rhE6TsgQuH7AEpRNa56-QRDoYc-vXZUyUHo7sxjFPlHP/s1600/10+-+slice+into+cubes.jpg" imageanchor="1" style="clear: left; display: inline !important; font-size: x-large; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHnTpPOR4A_JGEnC9hm06oD5q7nH0H6zjaq3_wPfCQNaaJOXkT-8Ns8DDyVZFjiVhcLIvX4JW13R-5M1cQ07Qo3TiPt4G0KQo-rhE6TsgQuH7AEpRNa56-QRDoYc-vXZUyUHo7sxjFPlHP/s400/10+-+slice+into+cubes.jpg" width="400" /></a><br />
<br />
<span style="font-size: large;"><strong>To mash</strong>: Scoop out the flesh from a pitted and diced
avocado with a spoon and place it in a bowl. Then mash it with a fork.</span><br />
<div dir="rtl" style="text-align: right;">
<span style="font-size: large;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfY_56owUrzapS81tn9szkV4t7knVAyBd_2Zrgw4SSvIqNnQdNNp-DuhdIthBbQzEG8IsBnCPcnMZbK4c0d8Ec0ZPCOrXSAGYOVE9FfkkJRokzhcWWdvTX1bGybLObXe7Do0_GKz7g9m2/s1600/12+-+mashing+avocados.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfY_56owUrzapS81tn9szkV4t7knVAyBd_2Zrgw4SSvIqNnQdNNp-DuhdIthBbQzEG8IsBnCPcnMZbK4c0d8Ec0ZPCOrXSAGYOVE9FfkkJRokzhcWWdvTX1bGybLObXe7Do0_GKz7g9m2/s400/12+-+mashing+avocados.jpg" width="400" /></a></div>
<br />
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<o:p></o:p><br /></div>
Cardamom Kitchenhttp://www.blogger.com/profile/04686278943633283153noreply@blogger.com0tag:blogger.com,1999:blog-7641098907315526471.post-9956730613286326352017-04-19T18:00:00.000-05:002017-04-20T15:01:03.347-05:00Cooking Dry Beans<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVrBQbKgg1TwgAc48Qzxz2MSeF7Y1N0e5vvw2yeXEFPQZwIFzgLynZTfG2O3yHxC_XwOxutS2MAV7bTppOV4W-1jqH-iq8kdTix5PkzBlRC1L_Qt6MObxdcSyoYXLt_DHl1cKQbeUKCbAC/s1600/Tacos.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Black Bean Tacos" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVrBQbKgg1TwgAc48Qzxz2MSeF7Y1N0e5vvw2yeXEFPQZwIFzgLynZTfG2O3yHxC_XwOxutS2MAV7bTppOV4W-1jqH-iq8kdTix5PkzBlRC1L_Qt6MObxdcSyoYXLt_DHl1cKQbeUKCbAC/s400/Tacos.jpg" title="Black Bean Tacos" width="400" /></a></div>
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<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;">I prepared a lot of bean dishes in
graduate school. Chickpeas were my go to legume. When I was really strapped for
time, I would sauté them with turmeric and cumin and smother them in salsa. I
loved the contrast of the creamy garbanzo beans and the feisty tomatoes. The
cost of preparing the dish was low, and as a grad student that was a huge
bonus. <o:p></o:p></span></span><br />
<span style="font-size: large;">
</span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;">These days when I cook beans, I
reach for dried beans whenever possible. Dried beans are not only cheaper than
canned beans, they are free of salt and other unwanted preservatives. When
cooked properly, dried beans are also mush-free unlike so many of their tinned
cousins.</span></span></div>
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">
<span style="font-size: large;"><b><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">Soaking Methods for Dried Beans</span></b><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></div>
<div style="text-align: left;">
<span style="font-size: large;">
<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">Using dried beans admittedly
requires a bit of planning. After being picked over and rinsed, the beans
should be hydrated to reduce their cooking time. This is done using either a
quick soak method or a long soak method.</span></span></div>
<ul type="disc"><span style="font-size: large;">
</span>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><span style="font-size: large;"><b><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">The quick soak method</span></b><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">
(also known as a hot soak) involves boiling dried beans for two minutes
and then soaking them for an hour or so in the hot liquid before cooking
them.<o:p></o:p></span></span></li>
<span style="font-size: large;">
</span>
<li class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in;"><b><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;">The long soak method</span></span></b><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;">,
or cold soak, requires soaking the beans in cool water for six to eight
hours before cooking them.</span> </span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUr09-evFs9NjzzYlbVdTy90kzRT3TTlbEJROkuuBjm6onuQiPuYUcxRLOUdDbN71FL7l5i0YPM-7J1xgxf6sdhFkvS7RBab9kWGEqyJvskwDks2PcNcFyvIlWG9sWA8ndRu4BkXPRBWyA/s1600/Beans+-+dry+soaked+cooked.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Dried, soaked, and cooked black beans" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUr09-evFs9NjzzYlbVdTy90kzRT3TTlbEJROkuuBjm6onuQiPuYUcxRLOUdDbN71FL7l5i0YPM-7J1xgxf6sdhFkvS7RBab9kWGEqyJvskwDks2PcNcFyvIlWG9sWA8ndRu4BkXPRBWyA/s400/Beans+-+dry+soaked+cooked.jpg" title="Dried, soaked, and cooked black beans" width="400" /></a></div>
<span style="font-family: "times new roman" , serif; font-size: 12pt;"><o:p></o:p></span><br />
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<span style="font-family: "times new roman" , serif; font-size: 12pt;"><i><span style="font-family: "times new roman" , serif; font-size: 12pt;">Black beans in three stages (l-r):
dried, soaked, and cooked</span></i><span style="font-family: "times new roman" , serif; font-size: 12pt;"><o:p></o:p></span></span></div>
<span style="font-family: "times new roman" , serif; font-size: 12pt;">
</span>
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<span style="font-family: "times new roman" , serif; font-size: 12pt;">
<div class="MsoNormal" style="font-size: 12pt; line-height: normal; margin: 0in 0in 10pt;">
<span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"><span style="font-size: large;">Regardless of which method you use,
always start with the freshest beans possible (versus those that have
languished on the pantry shelf). Not surprisingly, the fresher the bean, the
better its cooked texture will be.</span></span></div>
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<span style="font-size: large;"><b><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";">How to Cook Dried Beans</span></b><span style="font-family: "times new roman" , serif; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></div>
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<span style="font-size: large;">
</span><span style="font-family: "times new roman" , serif; font-size: 12pt;"><span style="font-size: large;">Lay the dried beans on a countertop
or cutting board. Pick out and discard any shriveled beans, small stones, or
other foreign matter.</span> <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-_2Kpq6-rSR-IiZjzz9xeiYeF945lpgWi4S8FqGst5GUjW0bslI6_K9fdHSkB6KYhD4mMv7_w-gHI4lHPta5MY5Z0rP91f6QtPQVzzXxLq_8KbGMOr2PzsN910I1pGb8vC7Q1EooBnL9/s1600/Picking+through+beans.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-_2Kpq6-rSR-IiZjzz9xeiYeF945lpgWi4S8FqGst5GUjW0bslI6_K9fdHSkB6KYhD4mMv7_w-gHI4lHPta5MY5Z0rP91f6QtPQVzzXxLq_8KbGMOr2PzsN910I1pGb8vC7Q1EooBnL9/s1600/Picking+through+beans.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Picking through dried beans" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-_2Kpq6-rSR-IiZjzz9xeiYeF945lpgWi4S8FqGst5GUjW0bslI6_K9fdHSkB6KYhD4mMv7_w-gHI4lHPta5MY5Z0rP91f6QtPQVzzXxLq_8KbGMOr2PzsN910I1pGb8vC7Q1EooBnL9/s400/Picking+through+beans.jpg" title="Picking through dried beans" width="400" /></a><br />
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<span style="font-family: "times new roman" , serif; font-size: 12pt;"><span style="font-size: large;">Rinse the beans with cold water and
drain.</span> <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilVXo2n_pY6nMt88RAmMkXqZWCV58tMqlZiIJnAuMSIEHWenRM5aUsuVDkhjzeAAufwEHviBygDonqSUpCCLnIEOQ50V8P5S7wbr4CBpL9Mrsi1raMaW821wvGrqsFHqhuJjdM1R-M2HFg/s1600/Soaked+beans.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Soaked beans" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilVXo2n_pY6nMt88RAmMkXqZWCV58tMqlZiIJnAuMSIEHWenRM5aUsuVDkhjzeAAufwEHviBygDonqSUpCCLnIEOQ50V8P5S7wbr4CBpL9Mrsi1raMaW821wvGrqsFHqhuJjdM1R-M2HFg/s400/Soaked+beans.jpg" title="Soaked beans" width="400" /></a></div>
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<span style="font-size: large;"><b><span style="font-family: "times new roman" , serif;">To soak with the quick soak method</span></b><span style="font-family: "times new roman" , serif;">: Place the beans in a pot and cover them with water, using
three cups of water for every cup of beans. Bring to a boil and cook for two
minutes. Remove from heat. Cover and set aside for an hour.<br /><br /><o:p></o:p></span></span></div>
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<span style="font-size: large;"><b><span style="font-family: "times new roman" , serif;">To soak with the long soak method</span></b><span style="font-family: "times new roman" , serif;">: Place the beans in a pot and cover with water, again using
three cups of water for every cup of beans. Cover and set aside for six to
eight hours.<o:p></o:p></span></span></div>
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<span style="font-family: "times new roman" , serif;"><span style="font-size: large;">Drain and rinse the soaked
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzk-bAjdAywz1Vhp57HlMJjDoUulypYPw5ulqUHO1B2zkCdNvaIPb2-C6EWiHRux5aJgWsAYfrqFDzJeBQCb801qPz_s6wyseaG-ftR2A57HXBSdO5wYGEByOf5BgSzhnfDFUAY9wR24_F/s1600/Rinse+beans.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzk-bAjdAywz1Vhp57HlMJjDoUulypYPw5ulqUHO1B2zkCdNvaIPb2-C6EWiHRux5aJgWsAYfrqFDzJeBQCb801qPz_s6wyseaG-ftR2A57HXBSdO5wYGEByOf5BgSzhnfDFUAY9wR24_F/s400/Rinse+beans.jpg" width="400" /></a></span></div>
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<span style="font-size: large;"><span style="font-family: "times new roman" , serif;">Place the beans in a pot and cover with water (using three cups of water for every cup of beans). Bring the water to a boil. Reduce the heat to produce a gentle simmer. When the beans just start to soften, season with salt. </span></span><br />
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<span style="font-family: "times new roman" , serif;"><span style="font-size: large;">Cook the beans until they are tender, adding water when needed. Cooking times will vary depending on the type of bean you are using. Pinto and garbanzo beans take longer to cook than kidney, navy, and lima beans. Drain beans in a sieve.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdB3Nrf4eHKYumxGt9kk_5cDaLuKJHUGAZlJ497uNM9aTVxP3j3FzohR6iejENhv22UqcLvWQHQ3uf3R7VoDLfRh_L31iYJLx0NVpaQMe67GFikgsfEw4nVjreyBHFV86qXkHWYDkA2JSP/s1600/Drain+cooked+beans.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Cooked and drained black beans" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdB3Nrf4eHKYumxGt9kk_5cDaLuKJHUGAZlJ497uNM9aTVxP3j3FzohR6iejENhv22UqcLvWQHQ3uf3R7VoDLfRh_L31iYJLx0NVpaQMe67GFikgsfEw4nVjreyBHFV86qXkHWYDkA2JSP/s400/Drain+cooked+beans.jpg" title="Cooked and drained black beans" width="400" /></a></div>
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Cardamom Kitchenhttp://www.blogger.com/profile/04686278943633283153noreply@blogger.com0tag:blogger.com,1999:blog-7641098907315526471.post-18152211528419588452017-04-01T10:02:00.002-05:002017-07-12T20:48:13.660-05:00Boiling Eggs<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMRX_qkqQMp76Sa5Lo_7Boa7SRuswfH4jjxrDKWcSXhuWvI3l_opZZ68E0ZxZ87if6jmhGEjO8MMVF0rGjakbkNOcI8o1KJtR9QlUpJPY3RqjQPTY43YV25sd4mcy3xDX5ANFweRTJet9/s1600/Boiled+eggs.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMRX_qkqQMp76Sa5Lo_7Boa7SRuswfH4jjxrDKWcSXhuWvI3l_opZZ68E0ZxZ87if6jmhGEjO8MMVF0rGjakbkNOcI8o1KJtR9QlUpJPY3RqjQPTY43YV25sd4mcy3xDX5ANFweRTJet9/s400/Boiled+eggs.jpg" width="400" /></a></div>
<span style="font-size: large;">When I was four, our family traveled to Ontario to visit the Raos, who were close family
friends. Just before dusk the first night, I managed to get lost in their subdivision. A neighbor heard me whimpering to her cat who was lounging in
the driveway. I had thick black hair and a bangle encircling each
wrist. She guessed that I was related to the Raos who were the only Indians on the
block. To confirm her suspicion, she asked me what I liked to eat. Instead of saying "curry,"
I responded with "Cookies and eggs." Thankfully, she called the Raos
anyway.</span><br />
<span style="font-size: large;">
</span><br />
<span style="font-size: large;">I still get weak in the knees when I eat eggs, and am especially fond of <a href="http://cardamomkitchen.blogspot.com/2016/11/eggs-in-coconut-milk.html"><span style="color: blue;">Eggs in Coconut Milk</span></a> and <a href="http://cardamomkitchen.blogspot.com/2014/02/egg-roast.html"><span style="color: blue;">Egg Roast</span></a>. On the rare occasion when my
fridge is near empty, I boil one up until its yolk is velvety and its white has
a cushy softness. I sprinkle it with salt and pepper for breakfast in a flash.<o:p></o:p></span><br />
<span style="font-size: large;">
</span><br />
<span style="font-size: large;">It’s easy to overcook eggs. To avoid producing boiled eggs with rubbery
whites and yellow-green yolks, follow these simple steps:<o:p></o:p></span><br />
<span style="font-size: large;">
</span><br />
<span style="font-size: large;"><b>How to Boil Eggs </b></span><br />
<span style="font-size: large;"><b></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW2QgaZaEPc6Yjy7WeE7DL7xwPuMD-jdPLEO9sRRvW-ibBb8FWrwrB7BCe7s3AMu2KkcGYSIetTh4R0wxO_NDpEpKtYZT4seGSn08lXi4HmCHofimSLis4O_cTWIuPTle0rZ3e-9NIoeDR/s1600/Soft+boiled+egg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjW2QgaZaEPc6Yjy7WeE7DL7xwPuMD-jdPLEO9sRRvW-ibBb8FWrwrB7BCe7s3AMu2KkcGYSIetTh4R0wxO_NDpEpKtYZT4seGSn08lXi4HmCHofimSLis4O_cTWIuPTle0rZ3e-9NIoeDR/s400/Soft+boiled+egg.jpg" width="400" /></a></div>
<span style="font-size: large;">Fresh eggs are often harder to peel than eggs that have been around for a
week or so. So boil older eggs whenever possible. <o:p></o:p></span><br />
<span style="font-size: large;">
</span><br />
<span style="font-size: large;">Place eggs in a saucepan in a single layer. Cover with an inch or so of cold
water. Bring the water to a boil over high heat.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYsNGJizEdD9O-rxR6TqolM-Q6EeMvKtYhtATzuPxdRjj67gJ71xF2snq1kM0USEyrhwjDufDeSD_ZgWYMZtHK_5gcZSy2O9NL1f8bgwdT2PEGXS29f9VoCfeTAr7jFybHCDSx8CB4fFCb/s1600/Eggs+in+water.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Eggs in water" border="0" data-original-height="427" data-original-width="640" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYsNGJizEdD9O-rxR6TqolM-Q6EeMvKtYhtATzuPxdRjj67gJ71xF2snq1kM0USEyrhwjDufDeSD_ZgWYMZtHK_5gcZSy2O9NL1f8bgwdT2PEGXS29f9VoCfeTAr7jFybHCDSx8CB4fFCb/s400/Eggs+in+water.jpg" title="Eggs in water" width="400" /></a></div>
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<span style="font-size: large;"><span style="font-size: small;">
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Remove the saucepan from the heat. Cover with a lid and let the eggs sit in
the water for five minutes to make soft boiled eggs and 15 minutes for hard
boiled eggs. <o:p></o:p><br />
<br />
<b>How to Peel Boiled Eggs</b><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTukXLQrtcIeoOohE4f5VA_jfBBVnz67LbGu2e-xco9EwuhKIAOV7RFYSWVfYufnpphbbBnhN3-xtUIUAkkAecOXe_Oz9sfZmoyWNJeq9pEgtXMSfraBaOf9TaXodf0F4EITdoMUNQJ0KT/s1600/Remove+egg+shell.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTukXLQrtcIeoOohE4f5VA_jfBBVnz67LbGu2e-xco9EwuhKIAOV7RFYSWVfYufnpphbbBnhN3-xtUIUAkkAecOXe_Oz9sfZmoyWNJeq9pEgtXMSfraBaOf9TaXodf0F4EITdoMUNQJ0KT/s400/Remove+egg+shell.jpg" width="400" /></a></span></div>
<span style="font-size: large;">
Drain the water. Allow the eggs to cool for one minute until they
are easy to hold. <o:p></o:p><br />
<br />
<b>For soft boiled eggs:</b> Carefully tap the top of the egg on a
hard surface to crack the shell. Peel off the top third of the shell. Use a
spoon to scoop out the cooked egg.<br />
<o:p>
<br />
<b>For hard boiled eggs:</b> Crack the egg shells by gently
rolling each egg against a hard surface with the palm of your hand. You can
also cover the saucepan with a lid and slide it across your kitchen counter to
crack the shells of the eggs inside. Hold each egg under cold water and
peel off the shell, beginning at the wide end, which gives most easily.<o:p></o:p><br />
<span style="font-size: small;">
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Cardamom Kitchenhttp://www.blogger.com/profile/04686278943633283153noreply@blogger.com0tag:blogger.com,1999:blog-7641098907315526471.post-75393263474573640262017-02-04T12:54:00.000-06:002017-02-11T08:30:55.046-06:00Slice and Dice: Ginger<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8LaT4Ts2sv8fQWclmza4xXdni2KMzz0k5EVkjYW6C8J4qlma50iOOcTfgLTgE1sVgleCCU9cx1h_GBSDLEqy5TGGXVkHGchLg690Rk5rRe7UvCnzvIWBkwk__fx-hFDtsWBRlcgyAWL0K/s1600/Fresh+versus+old.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Worn out versus fresh ginger" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8LaT4Ts2sv8fQWclmza4xXdni2KMzz0k5EVkjYW6C8J4qlma50iOOcTfgLTgE1sVgleCCU9cx1h_GBSDLEqy5TGGXVkHGchLg690Rk5rRe7UvCnzvIWBkwk__fx-hFDtsWBRlcgyAWL0K/s400/Fresh+versus+old.jpg" title="Worn out versus fresh ginger" width="400" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">I took a class on the cuisine of Levant in culinary school. One day, the
instructor stopped by my station while I was sauteing onions and garlic. I told him that I<i> really </i>wanted to toss in some fresh ginger as so many of the dishes that I learned from my mom combine all three ingredients. He
laughed and replied, "Ah yes, the holy trinity of Indian
cooking!" <o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Fresh ginger brings verve to Indian cuisine,
Chinese cuisine, and dishes from many other regions of the world. If you’ve
resolved to part with the routine in 2017, seek out the citrusy aromatic in the
produce department. </span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></span>
<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Ginger looks like an odd shaped hand with knobby fingers.
Break off a piece or two from a plump stem with smooth skin (see example on the right above). Avoid chucks of
ginger that are wrinkled (see example on the left above). You can store it unwrapped in the fridge for up to
one month. </span></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><strong>How to Peel Ginger</strong><o:p></o:p></span><br />
<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">
</span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">It’s best to remove the skin (which has the shade and roughness of a paper
bag). Begin by breaking off any small knobs and cutting off the rough end.</span><o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOXoKMtyKB3rLpsZP8RFCHZ_horV3R1YVqFsY0QgpnaMjytkRIN_PsJkSSUrVjvmrpzp2KOlkP_34FkYBjz-brRiizhpNdXzCLdXF-z82Jo9cqXGhyTakVFxps0RPLH2tTYB3brssaNrJV/s1600/Break+off+segment.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img alt="Break off nob from hunk of ginger" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOXoKMtyKB3rLpsZP8RFCHZ_horV3R1YVqFsY0QgpnaMjytkRIN_PsJkSSUrVjvmrpzp2KOlkP_34FkYBjz-brRiizhpNdXzCLdXF-z82Jo9cqXGhyTakVFxps0RPLH2tTYB3brssaNrJV/s400/Break+off+segment.jpg" title="Break off nob from hunk of ginger" width="400" /></span></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLPgD3laKkikGa79x6WQ2k5ENAMeX5NTazz0SXgmBuTN-yONkaPRmf6NPutQNJj0HAEkyiVSfDoSDqRiidxUPfGcL9WlJfYOGsrOja6sHaDaWaUQgsrpGs4Tzvl_AfAemcpUDLpf1Bc0kR/s1600/3rd+photo.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img alt="Cut off dryends of ginger" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLPgD3laKkikGa79x6WQ2k5ENAMeX5NTazz0SXgmBuTN-yONkaPRmf6NPutQNJj0HAEkyiVSfDoSDqRiidxUPfGcL9WlJfYOGsrOja6sHaDaWaUQgsrpGs4Tzvl_AfAemcpUDLpf1Bc0kR/s400/3rd+photo.jpg" title="Cut off dryends of ginger" width="400" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCibf3U0FgI2Nv7h1xoUKVLSbaj1HJbsiinYz318SQn2knVwhYR-KToYd5nhj__xy-UPlsuKAb5oETqDpHAXknU4PYvXBiacnJuDn2QRXdvh6RpQgPGQPtjqxuuXJQtenuGxxY4bvIH4QD/s1600/Cut+off+end+4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img alt="Cut off dryends of ginger" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCibf3U0FgI2Nv7h1xoUKVLSbaj1HJbsiinYz318SQn2knVwhYR-KToYd5nhj__xy-UPlsuKAb5oETqDpHAXknU4PYvXBiacnJuDn2QRXdvh6RpQgPGQPtjqxuuXJQtenuGxxY4bvIH4QD/s400/Cut+off+end+4.jpg" title="Cut off dryends of ginger" width="400" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Some people use a spoon to remove the skin. Other use a knife or vegetable
peeler.<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><em>Using a spoon</em>: In one hand, nestle the ginger between the base of
your index finger and the base of your thumb. With your other hand, clasp the
spoon between the stem and the head. Scrape the edge of the spoon against the
skin as you move it up the side of the ginger. Rotate the ginger and repeat
until all the skin is removed. </span><o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilOjH2CDSrKXSzUl0kt9KkIiWsf6s_c5LSSMV8Xl4PqQzYM_MMxGIWyjrlvKNjoplqlP0iSz08smLrOKFRMryw_GQakMqFHpARsQdY16jxFm8J3Gqj-QIt9gpPr1-xeFrbolY-agfHeoYj/s1600/Remove+skin+with+spoon+5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img alt="Peel skin with a spoon" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilOjH2CDSrKXSzUl0kt9KkIiWsf6s_c5LSSMV8Xl4PqQzYM_MMxGIWyjrlvKNjoplqlP0iSz08smLrOKFRMryw_GQakMqFHpARsQdY16jxFm8J3Gqj-QIt9gpPr1-xeFrbolY-agfHeoYj/s400/Remove+skin+with+spoon+5.jpg" title="Peel skin with a spoon" width="400" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><em>Using a vegetable peeler</em>: Hold a piece of ginger vertically on
a cutting board. Run the vegetable peeler down the ginger. Turn the ginger and
repeat until all the skin in removed. </span><o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN6mN-q9D4Yzc4ZYs-mGcxPpNmk75hH-JIGLKAgjR301xugXaRk6MBLwNhpE4cG8fa5b9285C8a4jr9Ix9XO36XcIQL_DF-4HEIDFDXEPHFDVnRYn9slzIiHesnOnLaFf1Zjm0CkDeCPO7/s1600/Remove+skin+with+peeler+6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img alt="Remove skin with a peeler" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN6mN-q9D4Yzc4ZYs-mGcxPpNmk75hH-JIGLKAgjR301xugXaRk6MBLwNhpE4cG8fa5b9285C8a4jr9Ix9XO36XcIQL_DF-4HEIDFDXEPHFDVnRYn9slzIiHesnOnLaFf1Zjm0CkDeCPO7/s400/Remove+skin+with+peeler+6.jpg" title="Remove skin with a peeler" width="400" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><strong>How to Slice Ginger </strong><o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><strong><span style="font-size: large;"><br /></span></strong>
</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Place a piece of peeled ginger on a cutting board. Pinch the ginger
with your extra hand to hold it in place on the cutting board. Position
the knife at one end of the ginger and slice into the ginger widthwise. Move
the knife across the length of the ginger until it is sliced completely. </span><o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><br /></span>
</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgB2_1s3uQ4MG1ogIL1SHLMM-kgNOvMhcngYQyb2bGXJEjBjZZHC1F_OlEE6myrwW4DQTDV7mJFkxIOQZGp8ql02VoHLn2IbHkL7qeWpZi7Cd16yvkUa62YM4QJAGmwo7Aay3XMcpXxftX/s1600/Sliced+ginger+11.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img alt="Slice ginger width wise" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgB2_1s3uQ4MG1ogIL1SHLMM-kgNOvMhcngYQyb2bGXJEjBjZZHC1F_OlEE6myrwW4DQTDV7mJFkxIOQZGp8ql02VoHLn2IbHkL7qeWpZi7Cd16yvkUa62YM4QJAGmwo7Aay3XMcpXxftX/s400/Sliced+ginger+11.jpg" title="Slice ginger width wise" width="400" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><strong>How to Mince/Dice Ginger </strong><o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><strong><span style="font-size: large;"><br /></span></strong>
</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;">Hold a chef’s knife over the ginger slices. Place the other hand on the back
of the knife. Rock the knife back and forth over the slices and mince finely.</span><o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-size: large;"><br /></span></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpgVHBSDW9KryYb5agfDCdKc_8g4c7Ob575Zns09qMg83FTBQ_Ax1UIETACFlEmRHoDfVpIRa-Ws_GpVzvYbV7laeMhZNC6479Fy7INEdGSZ-KFw_WqziBEPCdvTgrDPlLqbvPl4-jOuZ/s1600/Diced+ginger+12.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img alt="Rock knife over pile of sliced ginger" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpgVHBSDW9KryYb5agfDCdKc_8g4c7Ob575Zns09qMg83FTBQ_Ax1UIETACFlEmRHoDfVpIRa-Ws_GpVzvYbV7laeMhZNC6479Fy7INEdGSZ-KFw_WqziBEPCdvTgrDPlLqbvPl4-jOuZ/s400/Diced+ginger+12.jpg" title="Rock knife over pile of sliced ginger" width="400" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><strong>How to Grate Ginger </strong> <o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><strong><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></strong>
</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Hold the microplane in one hand at a 45-degree angle, with the tip resting
on a cutting board. Hold a piece of ginger so one end touches the grating
surface. Slide the ginger down the microplane. Tap the tip of the microplane on
your cutting board to remove any ginger that is clinging to the
microplane. </span><o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPFlodOZOL12zmi8pvM37RZcbOp4TBKJ14PIzDAM41JP83Rbo1iw5FmeQigJpnuoE9-Lv2bic_ExW1SJ7dZu_TKGE9hU93COIJ0evhek0XBJTK0UViO3NEWHsBJbLiekxaZ1n-anaYxyzR/s1600/Grating+ginger+13.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img alt="Slide ginger across microplane" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPFlodOZOL12zmi8pvM37RZcbOp4TBKJ14PIzDAM41JP83Rbo1iw5FmeQigJpnuoE9-Lv2bic_ExW1SJ7dZu_TKGE9hU93COIJ0evhek0XBJTK0UViO3NEWHsBJbLiekxaZ1n-anaYxyzR/s400/Grating+ginger+13.jpg" title="Slide ginger across microplane" width="400" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><strong>How to Create Ginger Matchsticks </strong><o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><strong><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></strong>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Some recipes, such as stir-fries, call for long, thin slabs or sticks of
ginger. Here’s how to prep ginger for those dishes.<o:p></o:p></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Place a piece of peeled ginger on a cutting board. Hold a chef’s knife in
one hand. Pinch the ginger with your other hand to hold it in place on the
cutting board. Square off the ginger by cutting the rounded sides to form four
right angles. After cutting the first side, rest the flat surface you just
created on the cutting board to stabilize the ginger, and continue to cut the
ginger into a rectangle. </span><o:p></o:p><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3PQlZy9gn-I7PdlVXcfqT3zOVw4lSEz2XFT1Ftw0tcS0Xk08R_UT7OJVO0TXKCV53bwkjx3oJnL7Oxyjb1zdg5ksVAC1LNU9QVdFss6uwmIUgjEyZIY7Ce7TowlzFOjtJ18t2CAtG_xIX/s1600/Cut+into+matchsticks+9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Create matchsticks of ginger" border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3PQlZy9gn-I7PdlVXcfqT3zOVw4lSEz2XFT1Ftw0tcS0Xk08R_UT7OJVO0TXKCV53bwkjx3oJnL7Oxyjb1zdg5ksVAC1LNU9QVdFss6uwmIUgjEyZIY7Ce7TowlzFOjtJ18t2CAtG_xIX/s400/Cut+into+matchsticks+9.jpg" title="Create matchsticks of ginger" width="400" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><em>To create thin slabs of ginger</em>: Pinch the ginger with your extra
hand to hold it in place on the cutting board. Slice the ginger by moving
across the ginger lengthwise until it is cut completely. As you do this,
remember to keep your fingers curled in and out of harms way.<o:p></o:p></span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">
</span><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><em>To create matchsticks (julienne)</em>: Stack the slabs you just created.
With your extra hand, hold the stack at one end to keep it in place. With your
other hand, slice along the length of the ginger, through the stack.</span><o:p></o:p><br />
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
Cardamom Kitchenhttp://www.blogger.com/profile/04686278943633283153noreply@blogger.com0tag:blogger.com,1999:blog-7641098907315526471.post-8938970392164337062016-12-17T08:35:00.000-06:002018-02-19T09:34:31.485-06:00Making Ganache<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP7JB1xh5J786HP32rCkDKdMX71LtT3e0GvkjGGeGxcAXxSAeUiuHWgfSwVDwUWTwyys-vtBkyl2U14OjC8rXVyAhS5bW2kNM5oHfvtrWG7b2Gu36vsgig4cb3-hCDG-51127AFtc0Ul3z/s1600/Double+chocolate+pie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Double chocolate pie" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP7JB1xh5J786HP32rCkDKdMX71LtT3e0GvkjGGeGxcAXxSAeUiuHWgfSwVDwUWTwyys-vtBkyl2U14OjC8rXVyAhS5bW2kNM5oHfvtrWG7b2Gu36vsgig4cb3-hCDG-51127AFtc0Ul3z/s400/Double+chocolate+pie.jpg" title="Double chocolate pie" width="400" /></a></div>
<span style="font-size: large;">My Dad and I manage all of the grocery shopping during the holidays. It's a big relief for my mom who prefers to minimize all kitchen-related activities. The fact that Dad and I are bewitched by food, however, can pose a problem. Put us in a supermarket and we lose all sense of time.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Dad
begins his meditation in the cheese aisle, where he carefully assesses the smoked gouda. After selecting only the best, he reverently moves on to evaluate what's available in the realm of mixed nuts and wine. Should it be Merlot or Cabernet? Spain, Argentina, or California? <br /><br />I head to
my culinary playground - the baking aisle - where I ogle at local honey and sparkly
sprinkles. I ponder all of the decadent desserts I can create with chocolate:
airy mousse, toothsome brownies, lush ganache. Meanwhile, Mom is tapping her foot at home and wondering if we'll ever show up. Remember, her goal is to get in and out of the kitchen, lickety-split!<o:p></o:p></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><strong>How to Make Ganache</strong><o:p></o:p></span><br />
<span style="font-size: large;"><strong><br /></strong></span>
<span style="font-size: large;">Used to sculpt truffles, fill cakes, and blanket tarts, ganache is the home cook’s oh-so-easy-to-make secret weapon. It requires two ingredients: heavy cream and chocolate. Since the chocolate goes unmasked, be sure to buy the finest quality you can afford.</span><br />
<strong><span style="font-size: large;"><br /></span></strong><span style="font-size: large;">To make ganache that’s on the thinner side (and perfect to pour over
tortes or spread over cakes in lieu of icing) start with an equal ratio of chocolate
to heavy cream. To make ganache with a fudge-like consistency, use twice as
much chocolate as heavy cream.<o:p></o:p></span><br />
<span style="font-size: large;"><br /></span>
<br />
<span style="font-size: large;">Finely chop the chocolate with a chef’s knife. </span><o:p></o:p><br />
<span style="font-size: large;"><br /></span>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV49J-atWzBwo7Crhhnk3ao6qf2S4zaNaGdtgx14w32rqVSJ38fwe3rFtXy4lt0mH4wf_Xfp79vONffT8TsIToDULHPf6zooH-x6THIfw6SYYPnKaF6VYYNC3RpaXkSr6Hp3df3y4k9ZPB/s1600/Finely+chocolate.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Finely chopped chocolate" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV49J-atWzBwo7Crhhnk3ao6qf2S4zaNaGdtgx14w32rqVSJ38fwe3rFtXy4lt0mH4wf_Xfp79vONffT8TsIToDULHPf6zooH-x6THIfw6SYYPnKaF6VYYNC3RpaXkSr6Hp3df3y4k9ZPB/s400/Finely+chocolate.jpg" title="Finely chopped chocolate" width="400" /></a></div>
<span style="font-size: large;">Place the chocolate in a heatproof bowl. </span><o:p></o:p><br />
<span style="font-size: large;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5iPZn-eZ9CdNZl2dtnnT6ovOVcLJU4fxwQPe9HAXPj56VQ8TtsTaKYgBvZIshjhIbWMQgPSnivl-x9YJkN8-EH-ZYVALizOYWd35SCTPmtBwpPzRab1Woo5eD5JLPiGeKxJnIDmYljnE9/s1600/Put+chopped+chocolate+in+a+bowl.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Place chocolate in a heat-proof bowl" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5iPZn-eZ9CdNZl2dtnnT6ovOVcLJU4fxwQPe9HAXPj56VQ8TtsTaKYgBvZIshjhIbWMQgPSnivl-x9YJkN8-EH-ZYVALizOYWd35SCTPmtBwpPzRab1Woo5eD5JLPiGeKxJnIDmYljnE9/s400/Put+chopped+chocolate+in+a+bowl.jpg" title="Place chocolate in a heat-proof bowl" width="400" /></a></div>
<span style="font-size: large;">Pour the cream into a saucepan. Bring it to a boil, and then quickly remove
it from the heat to help stop the water in the cream from evaporating</span>. <o:p></o:p><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4UOC4yZdTHcI2yE5LFYAVrNhi2rI1g1L-4fJivKePJP9x3QbUu-TkMZ4kWHNJSZF3MH1O06CvCx6KTNVNLpk2ltt_MCkW3ZZ2G2LbTzlek77eovKVQlEHmtEkxgmn4xJY1MlW-Jo7PAeG/s1600/Pour+cream+in+a+pot.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Pour cream in a pot and bring to a boil" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4UOC4yZdTHcI2yE5LFYAVrNhi2rI1g1L-4fJivKePJP9x3QbUu-TkMZ4kWHNJSZF3MH1O06CvCx6KTNVNLpk2ltt_MCkW3ZZ2G2LbTzlek77eovKVQlEHmtEkxgmn4xJY1MlW-Jo7PAeG/s400/Pour+cream+in+a+pot.jpg" title="Pour cream in a pot and bring to a boil" width="400" /></a></div>
<span style="font-size: large;">Carefully pour the hot cream over the chopped chocolate. Let it stand for a
minute. The chocolate will start to melt. </span><o:p></o:p><br />
<span style="font-size: large;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8lOH6-glH1XFVz9vVfqOCEEfHjciEswnxRnfGgtxKvQm56iVejRqV3-zDGS7xKdV7akN8u-0k815uSddWCWcsll45m39Susvc-HABUE01yRaJhEne9QiwC5TjmrKeP8lgnZ_3_xVSTCD/s1600/Pour+hot+cream+over+chopped+chocolate.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Pour cream over chopped chocolate" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK8lOH6-glH1XFVz9vVfqOCEEfHjciEswnxRnfGgtxKvQm56iVejRqV3-zDGS7xKdV7akN8u-0k815uSddWCWcsll45m39Susvc-HABUE01yRaJhEne9QiwC5TjmrKeP8lgnZ_3_xVSTCD/s400/Pour+hot+cream+over+chopped+chocolate.jpg" title="Pour cream over chopped chocolate" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgprKkZ8_kqmpKtMXNj_uKYzuBF6YLHB75faf1wWzkIJpn4KKOI-6Uti2erXifUzbWqPBDr-FBfYydRQp-SNTb_qt3NVE04EYqKgfN0vLRIJnhIp6opLAn1ATITtP_HM9KIgHFmZ4uLvTQY/s1600/Pour+hot+cream+over+chopped+chocolate2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Pour cream over chopped chocolate" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgprKkZ8_kqmpKtMXNj_uKYzuBF6YLHB75faf1wWzkIJpn4KKOI-6Uti2erXifUzbWqPBDr-FBfYydRQp-SNTb_qt3NVE04EYqKgfN0vLRIJnhIp6opLAn1ATITtP_HM9KIgHFmZ4uLvTQY/s400/Pour+hot+cream+over+chopped+chocolate2.jpg" title="Pour cream over chopped chocolate" width="400" /></a></div>
<span style="font-size: large;">Stir the chocolate and cream, beginning in the middle of the bowl. After
several minutes, it will start to emulsify and silky, smooth ganache will
appear in the middle of the bowl. </span><o:p></o:p><br />
<span style="font-size: large;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdrOttRyST1pPW378tcb9iOu_-x7D2MceGSE39Y44mM21tsklYsAESbsJY0O5Av5J7cIdstvQ9A1ZiNET-qsyiDEPpi3X4whVxVxnfRRWD8KfOrjpczZyGp7b2tiDztJV8b_Qhm4dyVf4o/s1600/Stir+cream+starting+in+the+middle.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Stir beginning in the middle of the bowl" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdrOttRyST1pPW378tcb9iOu_-x7D2MceGSE39Y44mM21tsklYsAESbsJY0O5Av5J7cIdstvQ9A1ZiNET-qsyiDEPpi3X4whVxVxnfRRWD8KfOrjpczZyGp7b2tiDztJV8b_Qhm4dyVf4o/s400/Stir+cream+starting+in+the+middle.jpg" title="Stir beginning in the middle of the bowl" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_SFsHsRfbAEC1gNkwZn2moHpWA-6Hl9eTOBoX5GKqvrinh7G0KGlVBc2gtph5sC8oG1N6NBO_gzzLX4YihMEJ-6xB4Cfir4VgauetX6jlrbXMDszTNFusXEYOuUChyoIXj6L40RObW83Z/s1600/Stir+cream+starting+in+the+middle2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Continue to stir" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_SFsHsRfbAEC1gNkwZn2moHpWA-6Hl9eTOBoX5GKqvrinh7G0KGlVBc2gtph5sC8oG1N6NBO_gzzLX4YihMEJ-6xB4Cfir4VgauetX6jlrbXMDszTNFusXEYOuUChyoIXj6L40RObW83Z/s400/Stir+cream+starting+in+the+middle2.jpg" title="Continue to stir" width="400" /></a></div>
<span style="font-size: large;">Stir in wider circles to blend the rest of the chocolate and the cream.</span><o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT4mYaFphg3hOMcccOk1ugq-SQsh0OXPpgF5CkFuAYtIVn3yJLjPLpSNYiLp8lQJre2phb9FcXvz_ectFsRzA6I8qBvA8s5rz6bxVOkYcISlGdYMH5zzfy6KijDjwbtalIY_-VnjI2m1cd/s1600/Continue+to+stir.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Continue to stir" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT4mYaFphg3hOMcccOk1ugq-SQsh0OXPpgF5CkFuAYtIVn3yJLjPLpSNYiLp8lQJre2phb9FcXvz_ectFsRzA6I8qBvA8s5rz6bxVOkYcISlGdYMH5zzfy6KijDjwbtalIY_-VnjI2m1cd/s400/Continue+to+stir.jpg" title="Continue to stir" width="400" /></a></div>
<span style="font-size: large;">Continue stirring until the chocolate and cream are completely combined.</span><o:p></o:p><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjRa_eUzl-ZNpEXzzA4iHwsycstOiY0BK-Az9tiVWlxB-3GXL4-mTteMDzxrA7jrHSMRZ5NV5C_XFfNjuc4ZHOYrWsK-GGC3_ch8QnkymQL7FMjWSlWNxXkIXalsx-vOt_D0HfLCnqkaw9/s1600/Stir+until+completely+incorporated.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Mix until completely blended" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjRa_eUzl-ZNpEXzzA4iHwsycstOiY0BK-Az9tiVWlxB-3GXL4-mTteMDzxrA7jrHSMRZ5NV5C_XFfNjuc4ZHOYrWsK-GGC3_ch8QnkymQL7FMjWSlWNxXkIXalsx-vOt_D0HfLCnqkaw9/s400/Stir+until+completely+incorporated.jpg" title="Mix until completely blended" width="400" /></a></div>
<span style="font-size: large;"><i style="background-color: white; color: #333333; font-family: Georgia, serif; font-size: 13px; line-height: 20.8px;">This article was originally published on WholeFoodsMarketCooking.com</i></span>
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Cardamom Kitchenhttp://www.blogger.com/profile/04686278943633283153noreply@blogger.com0tag:blogger.com,1999:blog-7641098907315526471.post-11849726238659271542016-11-18T13:22:00.000-06:002016-11-28T21:16:26.689-06:00Eggs in Coconut Milk<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEislj3PapHUwZzkFXLIP2u3QGJuw_Wzfwzr9q_5zHTmvzkd3b1GVbyaH_6S7rfkxBu28a1hKBtpmCFIn5jgQ7Zd0VBSOV5yyjyffptZ7sszSsMCjicGro8zG_bb9h-mKnSeY6eRcjY050NQ/s1600/Eggs+with+Coconut+in+a+Low+Bowl_edited-1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEislj3PapHUwZzkFXLIP2u3QGJuw_Wzfwzr9q_5zHTmvzkd3b1GVbyaH_6S7rfkxBu28a1hKBtpmCFIn5jgQ7Zd0VBSOV5yyjyffptZ7sszSsMCjicGro8zG_bb9h-mKnSeY6eRcjY050NQ/s400/Eggs+with+Coconut+in+a+Low+Bowl_edited-1.jpg" width="400" /></a></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><span style="line-height: 115%;">If close my
eyes, I can still picture my grandmother’s chicks in coats the color of well
whipped butter. She tosses out a handful
of grain and they bob about in a frenzy. </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqN1R5ByCbnQUupH67RnkCI2rPvD6LzTwD5DauYOHmnq5Oxs2ACa13YYz-nhKG8b3okvL5NI2i1-_fgFTG6IFt-1FapNwo29hJvTeK68aNb2Zx_78cz7NZXXxF1_fl6JNvaksyB6ZfjnEn/s1600/Spices2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqN1R5ByCbnQUupH67RnkCI2rPvD6LzTwD5DauYOHmnq5Oxs2ACa13YYz-nhKG8b3okvL5NI2i1-_fgFTG6IFt-1FapNwo29hJvTeK68aNb2Zx_78cz7NZXXxF1_fl6JNvaksyB6ZfjnEn/s400/Spices2.jpg" width="400" /></a></div>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large; line-height: 27.6px;">By the age of four, I had stood before the Taj Mahal, </span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">watched yards of sari silk unfurled</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">, and seen goldsmiths handcrafting jewelry</span><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">. And yet it was the chicks (and their free-wheeling brethren) that represented the beauty of India to me. I would have given anything to scoop one up.</span><br />
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<span style="line-height: 115%;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">During my first trip to Kerala, I encountered animals throughout the day. I woke to a rooster’s
call, accompanied by the solemn sound of Muslim prayers. After breakfast, I got to touch a cow's jiggly udder. Her milk was churned into butter by mid-day. I kept an eye out for the neighbor’s goats, which appeared like magic, in search of tender leaves. Eyes alert. Heads held high. </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Fast forward
more years than I care to admit, and nothing much has changed. I have developed a deeper appreciation
for India’s architectural and artistic wonders, but it’s still random encounters
with animals that compel me the most. From poufy-bummed chickens pecking around
the yard to free-range goats frolicking about to hulking elephants ambling down
the road with their trainer. So much of life in India goes un-curated, and to me, that’s the most wondrous thing of all.</span><span style="font-size: 12pt;"> </span></div>
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<span style="font-size: x-large;">EGGS IN COCONUT MILK</span></h2>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">This dish is traditionally served with a fermented <a href="http://cardamomkitchen.blogspot.com/2013/10/dry-beef-curry.html"><span style="color: blue;">Syrian Christian</span></a> bread called <i>appam</i>. In our family, they are served together for breakfast on Christmas and on Easter. When I'm strapped for time, I pair this dish it with white rice. Either way, it's delicious!</span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Serves 4</i></span></span><br />
<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><i><br /></i></span></span></div>
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INGREDIENTS</h3>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">6 eggs</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 1/4 tablespoon coriander seeds</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/8 teaspoon cayenne</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/8 teaspoon
<a href="http://cardamomkitchen.blogspot.com/search/label/Turmeric"><span style="color: blue;">turmeric</span></a></span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/4 teaspoon
ground <a href="http://cardamomkitchen.blogspot.com/2014/01/cinnamon-sticks.html"><span style="color: blue;">cinnamon</span></a></span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3 cloves</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">3 <a href="http://cardamomkitchen.blogspot.com/2012/03/when-when-when.html"><span style="color: blue;">cardamom</span></a> pods</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 teaspoon
fennel seeds</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 cup water</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 tablespoons coconut
oil</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/4 teaspoon<a href="http://cardamomkitchen.blogspot.com/2013/01/mustard-seeds.html"> <span style="color: blue;">brown mustard seeds</span></a></span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 1/2 cups finely
<a href="http://cardamomkitchen.blogspot.com/2015/10/slice-and-dice-onions.html"><span style="color: blue;">sliced onions</span></a></span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 1/4 teaspoons salt
</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">2 teaspoons finely cut ginger </span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 teaspoon
finely cut garlic </span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1/2 cup potatoes, peeled
and chopped into 1-inch pieces</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 cup diced
tomatoes</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">10 to 15 fresh
<a href="http://cardamomkitchen.blogspot.com/2012/06/cooking-with-curry-leaves.html"><span style="color: blue;">curry leaves</span></a> </span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">1 cup coconut
milk</span></span></div>
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INSTRUCTIONS</h3>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Place the eggs
in a saucepan and cover with water. Bring to a boil. Remove from heat.
Cover and let sit for 5 minutes. </span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Peel the eggs
and score lengthwise. </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Blend the
coriander, cayenne, <a href="http://cardamomkitchen.blogspot.com/search/label/Turmeric"><span style="color: blue;">turmeric</span></a>, <a href="http://cardamomkitchen.blogspot.com/2014/01/cinnamon-sticks.html"><span style="color: blue;">cinnamon</span></a>, cloves, <a href="http://cardamomkitchen.blogspot.com/2012/03/when-when-when.html"><span style="color: blue;">cardamom</span></a>, and fennel in a
coffee grinder or spice grinder.</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Heat the oil in
a medium size skillet over medium-low heat. Add the <a href="http://cardamomkitchen.blogspot.com/2013/01/mustard-seeds.html"><span style="color: blue;">mustard seeds</span></a>. When they begin
to pop, add the onions and salt. </span></span><span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Cook until they
become translucent, stirring occasionally, for 10 to 15 minutes. </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Add the <a href="http://cardamomkitchen.blogspot.com/2012/06/cooking-with-curry-leaves.html"><span style="color: blue;">curry leaves</span></a>, potatoes, tomatoes, ginger, and garlic. Cook until the potatoes and tomatoes soften,
about 15 minutes.</span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Add the spices
to the onions and cook for 2 to 3 minutes, stirring constantly. Add the water. </span></span></div>
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<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif;"><span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">Add the eggs and stir gently. Add the coconut milk, stir, cover and
cook on low for 5 minutes.</span> </span></span></div>
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Cardamom Kitchenhttp://www.blogger.com/profile/04686278943633283153noreply@blogger.com0tag:blogger.com,1999:blog-7641098907315526471.post-11995940915620586612016-11-08T19:00:00.000-06:002016-11-09T17:10:55.672-06:00Making Pie Crust<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOthcKlAzmQctZ9cP5KHQEz4bAWx9z88FZ9RLBfOR_tx9okoEmV000ucTnHolHuANqIY3lVUf0LazdkgrF5aTsLVedPW5Rm8Vazt4Ddx8xUAnAZOy1DIZ0o04f15XOEyj6Uk5nW1SnkqD/s1600/Pie+crust+flowers.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCOthcKlAzmQctZ9cP5KHQEz4bAWx9z88FZ9RLBfOR_tx9okoEmV000ucTnHolHuANqIY3lVUf0LazdkgrF5aTsLVedPW5Rm8Vazt4Ddx8xUAnAZOy1DIZ0o04f15XOEyj6Uk5nW1SnkqD/s400/Pie+crust+flowers.jpg" width="400" /></a></div>
<span style="font-size: large;">Pie is the peacemaker of the culinary world. It eases the transition from
summer to fall (teaching us that peaches must give way to pears and pumpkin)
and broaches the sweet and savory divide so that chicken pot pie and pecan pie
happily co-exist in kitchens across the country.<o:p></o:p></span><br />
<div dir="rtl" style="text-align: right;">
<span style="font-size: large;"><br /></span></div>
<span style="font-size: large;">Sadly, there are few endeavors as angst-producing as making pie crust. The
key is to be kind when mixing, rolling, and shaping the dough. It will develop
an elastic texture if overworked and end up hard as a board. In this post, I’ll
share tips to help you produce an eye-catching crust.<o:p></o:p></span><br />
<div dir="rtl" style="text-align: right;">
<span style="font-size: large;"><br /></span></div>
<span style="font-size: large;"><strong>How to Roll Pie Dough</strong><o:p></o:p></span><br />
<br />
<div dir="rtl" style="text-align: right;">
<span style="font-size: large;"><br /></span></div>
<span style="font-size: large;">Dust a cutting board and rolling pin with flour.</span><o:p></o:p><br />
<span style="font-size: large;"><br /></span>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMG0tXXfRhqRQL1-FCa9DpBigJibUCgt1Qj9ybGzwU1xX6jFVjb7TqRJdn9iF-9tlBxY0qV54r5X-4sE51KPRmtjMo2IPiVNcgxtstcBCl77PIcxo2cIGWIcxk7rtEtJF7EF8hUlAfJPVx/s1600/Spread+flour+across+board.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Dust flour over cutting board" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMG0tXXfRhqRQL1-FCa9DpBigJibUCgt1Qj9ybGzwU1xX6jFVjb7TqRJdn9iF-9tlBxY0qV54r5X-4sE51KPRmtjMo2IPiVNcgxtstcBCl77PIcxo2cIGWIcxk7rtEtJF7EF8hUlAfJPVx/s400/Spread+flour+across+board.jpg" title="Dust flour over cutting board" width="400" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Place a disc of pie dough in the center of the cutting board.<o:p></o:p></span><br />
<span style="font-size: large;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCS9DZsD8oxHSkNWNEWFLz_kluvVBhJQDW7uwODOXahsGDGWk5FRUTL3NGQqkXgBHhL9GnF7sNtsajwy7zhwBJJ5y7IbZOXJfA1AKS-gAi8dTWcDmkLphJF0Q_6zdWIq_q8I5h2FJElkgF/s1600/Place+disc+on+floured+board.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Place disc of dough on floured cutting board" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCS9DZsD8oxHSkNWNEWFLz_kluvVBhJQDW7uwODOXahsGDGWk5FRUTL3NGQqkXgBHhL9GnF7sNtsajwy7zhwBJJ5y7IbZOXJfA1AKS-gAi8dTWcDmkLphJF0Q_6zdWIq_q8I5h2FJElkgF/s400/Place+disc+on+floured+board.jpg" title="Place disc of dough on floured cutting board" width="400" /></a></div>
<span style="font-size: large;"><br /></span>
<br />
<div dir="rtl" style="text-align: right;">
<span style="font-size: large;"><br /></span></div>
<span style="font-size: large;">Position the rolling pin in center of the disc and roll it towards the edge
of the dough using even pressure.<o:p></o:p></span><br />
<span style="font-size: large;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaPB9XIy_bUKlQ-nczVioOraxq6S3XB03nivSeDcp5r3vJYv5MDhR2UF2uFGic1UqwHkYCw_vskMztsP-TJGKsh9kR7E1gN7s4HkmaDA894xqv3ZIxER_84LMfmLeozhr_pDBz07uZtrQ9/s1600/Place+rolling+pin+in+center+of+disc+of+dough.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Roll out dough from center to edge" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaPB9XIy_bUKlQ-nczVioOraxq6S3XB03nivSeDcp5r3vJYv5MDhR2UF2uFGic1UqwHkYCw_vskMztsP-TJGKsh9kR7E1gN7s4HkmaDA894xqv3ZIxER_84LMfmLeozhr_pDBz07uZtrQ9/s400/Place+rolling+pin+in+center+of+disc+of+dough.jpg" title="Roll out dough from center to edge" width="400" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Rotate the dough to prevent it from sticking to the board and repeat.<o:p></o:p></span><br />
<span style="font-size: large;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigEp5zCaUtYb7wMs4Ko3Prf_iUlqd6w3-pyxnQH9d_TVkc2DovbeHZFsIbzK7XriQXBjXHF8TNggih5gtUXN4W2oEjnVFIM7HArg5cq8hfe3I9cMTMEjB1Rw9H7gJauEQeyZEtdQ_pSX85/s1600/Rotate.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Rotate dough and continue to roll it" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigEp5zCaUtYb7wMs4Ko3Prf_iUlqd6w3-pyxnQH9d_TVkc2DovbeHZFsIbzK7XriQXBjXHF8TNggih5gtUXN4W2oEjnVFIM7HArg5cq8hfe3I9cMTMEjB1Rw9H7gJauEQeyZEtdQ_pSX85/s400/Rotate.jpg" title="Rotate dough and continue to roll it" width="400" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Continue until you have a circle of dough that is a 1/8 of an inch
thick. <o:p></o:p></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><strong>How to Place Dough in a
Pie Plate</strong><o:p></o:p></span><br />
<br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Place the rolling pin at the edge of the dough and slowly roll the pin to
wrap the dough around it.<o:p></o:p></span><br />
<span style="font-size: large;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxKTsTKsuhJx3KrsojwPHq1WvIwctUc7_i8OBBXnEpz88UMOFHn8-wUuQcwSADcmOiblZ4sHYn8bMMwjwDXMx0tZOZ9KhxgzVBUYFb7g1ADYgYitM-JEdwV_t8_YJvG_lNZ6yzCt1CsJs_/s1600/Roll+around+rolling+pin.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Place rolling pin over dough" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxKTsTKsuhJx3KrsojwPHq1WvIwctUc7_i8OBBXnEpz88UMOFHn8-wUuQcwSADcmOiblZ4sHYn8bMMwjwDXMx0tZOZ9KhxgzVBUYFb7g1ADYgYitM-JEdwV_t8_YJvG_lNZ6yzCt1CsJs_/s400/Roll+around+rolling+pin.jpg" title="Place rolling pin over dough" width="400" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Hold the rolling pin over a pie pan. Carefully unroll the dough allowing the
edges of the dough to hang over the pie pan.<o:p></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYY6qaCJVrln6t0OOzYmm536WGNo9kHnw8NghFzvNKFIhvEQ5HpW2gabHGECB5UrHJ7ngN0Y1ULpoRrXq7vDaS8yjeI0pOmxm1eqxo2Fa0s_m3rCH6EYSQjWWOSWzwf4RGJiPn9GQ7Vxyf/s1600/Roll+around+pin+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Roll dough over rolling pin" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYY6qaCJVrln6t0OOzYmm536WGNo9kHnw8NghFzvNKFIhvEQ5HpW2gabHGECB5UrHJ7ngN0Y1ULpoRrXq7vDaS8yjeI0pOmxm1eqxo2Fa0s_m3rCH6EYSQjWWOSWzwf4RGJiPn9GQ7Vxyf/s400/Roll+around+pin+2.jpg" title="Roll dough over rolling pin" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL-S6gL1DDIWAwh-dxJVN24zUaiIzSIbgxeIOa2b138PHuRXALn_gopManJHYC5wrVR7idm5r8DUgrRsy5SiZE37VM2e80uuZlGBX5LoYyT6m6pOUCx4djrvQzZ-EI5NyTATO1ZKm0v2YC/s1600/Drape+dough+over+pie+dish.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Lay dough over the pie pan" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL-S6gL1DDIWAwh-dxJVN24zUaiIzSIbgxeIOa2b138PHuRXALn_gopManJHYC5wrVR7idm5r8DUgrRsy5SiZE37VM2e80uuZlGBX5LoYyT6m6pOUCx4djrvQzZ-EI5NyTATO1ZKm0v2YC/s400/Drape+dough+over+pie+dish.jpg" title="Lay dough over the pie pan" width="400" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Tuck the dough into the corners of the pan.<o:p></o:p></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><strong>How to Embellish the Edges
of Pie Dough</strong><o:p></o:p></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkohtNI_4R50SGmQEaLeeqYPGTp5uYPdietr4apNk3yaDSzLLeLVkX7hHJ0nzu7ZUPHr5xIg-GJWqqGjhv_JcgDy00Nu4MYDx4ltGIT1f0eJXnCj8qAE4AuILzQ93oXEPkmC1FYixuj91n/s1600/Fold+dough+over.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Fold dough under along edges" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkohtNI_4R50SGmQEaLeeqYPGTp5uYPdietr4apNk3yaDSzLLeLVkX7hHJ0nzu7ZUPHr5xIg-GJWqqGjhv_JcgDy00Nu4MYDx4ltGIT1f0eJXnCj8qAE4AuILzQ93oXEPkmC1FYixuj91n/s400/Fold+dough+over.jpg" title="Fold dough under along edges" width="400" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">With the tips of your fingers, lift the dough that is hanging over the edge
of the pan and fold it onto the lip of the pan.<o:p></o:p></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">To crimp the edges: Hold the index finger of one hand over the edge of the
dough. Press it into the index finger and middle finger of the other hand.
Repeat until you've worked all the way around the rim.<o:p></o:p></span><br />
<span style="font-size: large;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWsTdN_EuyFlunfWC9stpTqTSmrum8swEIFjoFd2iWt_ElslFQezpw21D6ABJya8Jr48PDzvceI12mz_RvCg0fO-gMR-TXpSxiT9UjvEgLrcC1RC6J-U955I7SpcDk5mpHMwMIh45g98Go/s1600/Pin+dough.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Press index finger into dough" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWsTdN_EuyFlunfWC9stpTqTSmrum8swEIFjoFd2iWt_ElslFQezpw21D6ABJya8Jr48PDzvceI12mz_RvCg0fO-gMR-TXpSxiT9UjvEgLrcC1RC6J-U955I7SpcDk5mpHMwMIh45g98Go/s400/Pin+dough.jpg" title="Press index finger into dough" width="400" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Or, to simply decorate the edges with a fork: Gently press the folk along
the edges of the dough.</span><o:p></o:p><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJSWSzBzPMwNHFa25m9CplkgZwwF6YWI2BkbSwgJm7hRlsbD0HApW6JggULhE_-bbJUNO528IRCGmoiG8Ve2hxYQQxyGl-7MDwMubu96y2EqQQ7uSuNcK9t5l5BGZAoV1cUUU2aKw4pb9H/s1600/Pinched+dough.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Crimped edges" border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJSWSzBzPMwNHFa25m9CplkgZwwF6YWI2BkbSwgJm7hRlsbD0HApW6JggULhE_-bbJUNO528IRCGmoiG8Ve2hxYQQxyGl-7MDwMubu96y2EqQQ7uSuNcK9t5l5BGZAoV1cUUU2aKw4pb9H/s400/Pinched+dough.jpg" title="Crimped edges" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgivVgNfqd36bJT4_hPJK84FdjPNfIKx3ieRWA4fXKgykIi9htRjTuZAF1M1DMKjANt-QNkZ5E7rIU0uVe6G-wFmPL9ke0QqHua7w3tAfNuFAiWx0IQKS8lHxBh4mI9dy9PFjmd625yzXYp/s1600/Inprint+with+fork.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Press dough with a fork" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgivVgNfqd36bJT4_hPJK84FdjPNfIKx3ieRWA4fXKgykIi9htRjTuZAF1M1DMKjANt-QNkZ5E7rIU0uVe6G-wFmPL9ke0QqHua7w3tAfNuFAiWx0IQKS8lHxBh4mI9dy9PFjmd625yzXYp/s400/Inprint+with+fork.jpg" title="Press dough with a fork" width="400" /></a></div>
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Cardamom Kitchenhttp://www.blogger.com/profile/04686278943633283153noreply@blogger.com0