Posts tagged ‘Cumin’

May 21, 2012

Unexpected Savory | Cumin Granola

Sometimes texture can be just as important to a dish as flavor. It’s harder to enjoy something that’s just a bowl of mush.  Ok, aside from perhaps enjoying a whole dinner of say, mashed potatoes with copious amounts of butter or oodles of macaroni and cheese.  I have those days, too.  But sometimes there are some things that need a little crunch.

Enter this delicious and surprising garnish for a ho-hum dinner in need of some oomph.  Consider moderating the spices based on your dish.  I think a curry granola or a chile scented granola would be equally tasty.  And if you’re local to Columbus, stop by North Market Spices to pick up one of their many spice blends (which are amazing) to use.

Savory Cumin Granola

1 c rolled oats

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April 5, 2011

Moroccan Mystique | Orange and Olive Salad

This is one of those things I just wasn’t sure how it would all work.  Oranges and olives?  My goodness, yes.

I will always be impressed that onions, cumin and chili powder lend a North African vibe to this orange salad, but combine the same three flavors with pinto beans and you’ve got yourself the makings of some good beans for a Texas barbecue.  The cooking world is smaller than you think.

This late winter, early spring salad is a blissful marriage of briny, fatty olives with sweet oranges, spicy red onion and crisp mint.  It’s a cinch to put together and uses spices (chili powder, cumin, paprika) that lots of folks already have in the pantry.   It’s a fantastic side for falafels, or spicy chicken and it makes a great lunch on its own.

(Ooo!) Orange, Olive and Onion Salad, serves 6

Inspired by Claudia Rosen’s Arabesque cookbook

4 oranges, supremed or cut into chunks

20 olives, black, green, or a mix, sliced in half or left whole

1 medium red onion, very thinly sliced and then chopped a bit

Juice from 1/2 lemon

3 T olive oil

1/2 t ground cumin

1/2 t paprika

Pinch of ground chili powder

2 T chopped mint, parsley or coriander, or some combination thereof

Salt to taste

Combine the orange, olives and onion in a medium bowl.  Combine the lemon, olive oil and spices in a smaller bowl, whisk to combine.  Pour over the orange mixture, taste for seasoning.  Sprinkle with the chopped herbs and serve.

Playlist included There is a Light That Never Goes Out, covered by Noel Gallagher.

 

 

March 25, 2011

Persephone’s Cocina | Lamb Chili

This is as close to elegant as a bowl of chili can get – it’s more appropriate for date night than for game night.  The lamb mellows beautifully after some time on the stove, the texture is velvety and tender, and the flavor is at once comforting and surprising.  This recipe makes use of some bold and non-traditional spicing, and the payoff is extraordinary.  The black cardamom provides a smoky warmth, the fenugreek a little burnt maple.  Pair these with the traditional cumin, chili powder and coffee, and the result is wonderful.  Its stunning, brick-red color is worth making it alone.  It’s a refined chili with a faint, almost-Persian echo.  Serve it over tamales, with some homemade cornbread, or simply with some sour cream.  It’s easy, and it’s a star.

Chile de Cordero, Serves 2

2 strips bacon, chopped

1/2 pound ground lamb

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October 7, 2010

Warm Local Salad for a Crisp Fall Day

I love salads for lunch.  Not the dried iceberg-purple-cabbage-shredded-carrot kind.  Salads with some personality: seasonal vegetables and a well paired salad dressing are the bare minimum of requirements.  Today’s lunch was a take on an original recipe from Jamie Oliver.  God love that man for all he’s doing to change the way people eat. 

Since we had some beautiful purple bell peppers (love!!!) from Honeyrun Farm, it was easy to make them the star.  The peppers were paired with a mix of greens from Honeyrun, too, and that were dressed with a simple vinaigrette that was spiked with cumin.  

Warm Stuffed Peppers with Cumin Dressed Greens, Serves 2

2 small purple (or any color really) bell peppers, cored, seeds removed

1 large Roma tomato, chopped

Small handful of fresh parsley and basil, chopped

2 slices ten grain bread, toasted (or similar)

1 clove of garlic, paper removed

Three generous handfuls of fresh salad greens

Olive oil, salt and pepper, mustard, cumin, local honey

Heat oven to 350˚.  Mix 1/2 to 3/4 of the chopped tomato with the chopped herbs.  Reserving the rest for garnish.  Sprinkle mixture with salt, pepper and a drizzle of olive oil.   Stuff each pepper with half the tomato mixture, place in a baking dish and drizzle with a bit more olive oil and salt and pepper.  Bake for 25 minutes.

Toast the bread slices.  When done, give each slice of toast a quick rub with the garlic clove (toast acts as a nice grater).  Mix the dressing with two to three tablespoons oil to one tablespoon of vinegar, whisk in a teaspoon of vinegar, a heaping teaspoon of cumin, and a drizzle of local honey.  Salt and pepper to taste.  Dress the greens.

Plate as shown above.

The only non-local ingredients in this dish, were the olive oil, vinegar, mustard, salt and pepper.  For complete sourcing see the Farms and Producers page.

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