Recipe: Butter Roasted Tomatoes

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Serves 2-3 Cherry tomatoes are sweet bursts of summertime. Their flavor deepens when roasted with creamy butter and fresh thyme - a juicy side dish that forgives even the driest chicken and wild rice, while bravely complimenting perfectly cooked meals as well. If that isn't enough reason to try this vegetarian recipe, these tomatoes actually made my picky husband exclaim "pretty good!" That's quite the milestone considering the tomato is one of his major food nemeses. Like Batman's Joker … [Read more...]

Recipe: How to cook Canadian Wild Rice

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On shopping day, I browsed the bulk bins, hoping against hope that I could find the real thing - Canadian Lake Wild Rice - here, in Tulsa, Oklahoma.  As I scanned past basmati, jasmine and wild rice blends, my eye caught something shiny and jet black. I didn't even have to read the label to know I was in business. The long grains gave themselves away. They look like a pile of runway models in sleek black dresses. Canadian wild rice is all together a different plant than American wild rice. … [Read more...]

Monday Meal Review: Cameroon

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I've said it before, but this time I mean it. I'm never buying catfish again. Ever. Not in a million, billion years. Store-bought catfish has to be the fishiest, funkiest, stinkiest fish on this planet - which should be a crime because I know catfish is perfectly capable of being sweet and tender. You see, my father-in-law, Rick, catches catfish from deep within the lakes of Oklahoma. Before the water has a chance to drip down the fish's fins, he fillets, salts, and bags them. … [Read more...]

Recipe: Peanut Butter Croissants (Groundnut Croissants)

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Makes 8 mini Peanut Butter Croissants Peanut butter rolled up into a steamy hot croissant - the ultimate snack, perfect with breakfast, lunch or dinner. While you are welcome to use homemade croissant dough, I had to take a short cut - it was one of those weeks. We'll call this fast food for the home cook. I guess you could say that my super-cook is giving way to super-mom. There was a time when I made my very own croissants from scratch. And I'll surely do it again, once Ava gets a … [Read more...]

Technique Thursday: Recipe: Mango Daiquiris

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A puckering combination of tart and sweet, the frozen Daiquiri blends ripe fruit, rum, and fresh lime juice with a mountain of shaved ice. This slushy sip of paradise makes it five o'clock everywhere. It's true. I've tested it myself. The original daiquiri from the early 1900's was nothing so complicated - a plain, stout mixture of sugar and lime juice poured over (or shaken with) ice. Over the years, the drink gained popularity and traveled around the world from Cuba to Cameroon. Today … [Read more...]

Menu: Cameroon

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My husband about climbed the walls with excitement when he found out we were making Groudnut Croissants (well, there was a five second delay, until he realized that by "Groundnut Croissants" I meant croissants spread with ooey gooey peanut butter). Who wouldn't? Peanut butter rolled up into a steaming croissant? Yes please! Our Cameroonian menu represents a crossroads of cultures and traditions. With elements of West African and French cuisine, the simple recipes below are easy to prepare and … [Read more...]

Recipe: Grilled Corn with Coconut Milk

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Serves 4 Sweet and tropical, our recipe is inspired by Steven Raichlen's Planet Barbecue. His version adds sugar and other goodies to the coconut milk basting liquid. Our corn on the cob is a little simpler - basted straight up with plain coconut milk. The creamy coconut milk gives corn a mild tropical flavor - perfect for a summertime barbecue. Serve with extra coconut milk on the side, for those who like to slather on extra coconut goodness. Ingredients: 1 small can of coconut milk … [Read more...]

Recipe: Chicken and Pickled Lime Soup

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Serves 2-4 Although Cambodian Chicken and Pickled Lime soup is light and healthy, the broth contains considerable zestiness from the sliced pickled limes. If you don't have time (or the right weather) to pickle limes, substitute fresh lime juice and zest to taste. The flavor won't be the same, but you'll get the spirit of the dish. Our recipe was inspired by Karen Coates' travels to Cambodia. My version includes lemongrass because it is growing like crazy in my garden and I thought this … [Read more...]