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Recipe: Georgian Five Spice (Khmeli-Suneli)

April 24, 2011 By 1 Comment
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Makes about 3 Tbsp Ever take a bite of food and know exactly what country the food is from? Ever wonder why? Usually it's because the food is loaded with typical, regional herbs and spices. The food of Georgia (the country) is no different. This Georgian five spice can be used in almost any dish thanks to it's agreeable combination of grassy herbs like coriander, savory, bay leaf and dill - along with a hit from subtly bitter fenugreek seeds (whose flavor you'll recognize from curry … [Read more...]

Filed Under: Asia, Georgia, Gluten Free Adaptable, International Recipes, Seasoning Blends & Pickles, Vegan, Vegetarian

Recipe: Homemade Curry Powder

March 16, 2011 By 11 Comments
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Makes about 1/4 cup Curry powder isn't just for India anymore. Fijians, all the way in Polynesia, also love the golden goodness. I took a look at Mark Bittman's curry recipes (he has three different ones in The Best Recipes in the World), and made a version which combines the best of his fragrant curry and mild curry. The result? An all-purpose curry that will taste great on almost anything. Except maybe ice cream. This version ended up quite a bit different than Bittman's, most notably … [Read more...]

Filed Under: Asia, Fiji, Gluten Free Adaptable, International Recipes, Oceania, Seasoning Blends & Pickles, Vegan, Vegetarian

Recipe: Berberé – Hot East African Spice mix

February 27, 2011 By 13 Comments
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Makes about 1/4 cup Ingredients: 3 cloves 1/2 tsp coriander seeds 1/2 tsp  fenugreek seeds 1 tsp cumin 1 Tbsp paprika 1/4 tsp peppercorns 1/4 tsp ground ginger 1/4 tsp ground cinnamon 1/4 tsp ground turmeric 5 whole allspice balls 1/4 tsp cardamom seeds (removed from pods) 1/8 cup chili powder Method: … [Read more...]

Filed Under: Africa, Eritrea, Gluten Free Adaptable, International Recipes, Seasoning Blends & Pickles, Vegan, Vegetarian

Recipe: Salvadoran Pickled Cabbage Slaw (Curtido)

February 13, 2011 By 6 Comments
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Makes 1 giant bowl. Vinegar lovers unite! With very little effort you can have this Salvadoran slaw at your next barbecue or gathering. To be authentic, serve slightly "pickled" - about 1-3 days after making it. This should be vinegary and with the slightest hint of heat. Serve with pupusas. Ingredients: 1 cabbage, cored and sliced thinly 1/2 red onion, sliced thinly 2 carrots, grated 1 tsp dried oregano 1/2 tsp red pepper flakes 1/4 cup white wine vinegar 1/8 cup olive oil salt … [Read more...]

Filed Under: El Salvador, Gluten Free Adaptable, Independence Day, International Recipes, North America, Salads, Sasha's Favorite Recipes, Seasoning Blends & Pickles, Vegan, Vegetarian

Recipe: Sazon/Sofrito (Fresh Veggie Seasoning Base)

January 16, 2011 By 4 Comments
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Makes about 5 cups Are you haggard in the kitchen? Overwhelmed at the thought of cutting up a bunch of fresh vegetables on a week night, but aware that - if you don't - dinner is going to be b.l.a.n.d.? Dominican Sofrito (also known as Sazon) is your answer. Make a batch once or twice a week and you'll have a great, healthy seasoning base that will amp up any dish. NOTE: In the Dominican Republic, sofrito can be made any number of ways. At the lovely web site Dominican Cooking you will … [Read more...]

Filed Under: Dominican Republic, Gluten Free Adaptable, International Recipes, North America, Seasoning Blends & Pickles, Vegan, Vegetables/Pulses, Vegetarian

Recipe: Hot and Sour Cucumbers

October 10, 2010 By Leave a Comment
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Serves 4-6 as a condiment This side dish from north china is crispy, spicy and tart. A great condiment for heavy meat dishes. Ingredients: 1 Asian or English cucumber, sliced on a bias 2 tablespoons sesame oil 1 1/2 tsp ginger, minced 1 1/2 tsp garlic, minced 1 chili pepper, crushed 3 mushrooms, sliced 2 Tbsp rice vinegar 2 Tbsp water 2 tsp brown sugar Method: Heat sesame oil over medium heat. The smell is wonderful and nutty.  Add garlic... And ginger.. As soon as … [Read more...]

Filed Under: Asia, China, Condiments, International Recipes, Seasoning Blends & Pickles, Vegan, Vegetables/Pulses, Vegetarian

Technique Thursday: Recipe: Cambodian Pickled Limes

August 19, 2010 By 9 Comments
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Makes 6 pickled limes Pickled limes add a sharp citrus kick to recipes.  As the rind softens, it releases a bitter note than permeates throughout the lime. The insides break down as they set in the salted water, so the texture becomes rather mushy. Use a sharp knife when slicing to preserve the beautiful lime shape. Cambodian pickled limes are easy to make but take a little time - you'll probably need start two weeks ahead. Hot and sunny temperatures are necessary to dry out the limes … [Read more...]

Filed Under: Asia, Cambodia, Fruit, International Recipes, Seasoning Blends & Pickles, Technique Thursday, Vegan, Vegetarian Tagged With: , , , , , , , , , , , ,

Recipe: Spiced Peanut Powder (Kan Kan Kan)

August 8, 2010 By Leave a Comment
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Makes about 1/2 cup This is my own version of the jarred Kan Kan Kan spice blend popular in Burkina Faso. The raw peanut powder offers a slight grassy flavor, dominated by heat from the chili powder and saltiness from the bouillon. Try with our Grilled Lamb Brochettes. While the jarred stuff alleges to be an aphrodisiac, I happened upon the description of this spice blend on an expat blog which - unfortunately -I can no longer track down. I mixed it together to taste. If you want the … [Read more...]

Filed Under: Africa, Burkina Faso, Condiments, International Recipes, Mr. Picky's Favorite Recipes, Seasoning Blends & Pickles, Vegan, Vegetarian Tagged With: , , , , , , , , , , , , , ,
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