TAGS   :   "aromatic"

How wars were once fought over spices - cookbook looks at history and modern uses of all things aromatic | Post Magazine

How wars were once fought over spices - cookbook looks at history and modern uses of all things aromatic | Post Magazine

12/16 01:37 Anonymous 0

Australian chef and author Christine Manfield’s book explains the role played by spices - in trade, cooking and health

16 Dec 2017

A recipe for chilli mudcrab from the Spice cookbook, by Christine Manfield.Nowadays, we tend to take spices for granted but, in the past, wars have been fought and countries have been colonised because of the spice trade.

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The Aromatic Tale Of The East Indian Bottle Masala

12/01 23:48 Anonymous 0

But perhaps the most well-known and simultaneously the most intriguing item that came from the East Indian kitchens, is the bottle masala, which appears almost untouched by long years of colonialism.How to Make Bottle MasalaThe bottle masala is born of many spices, all sun-dried, roasted, pounded and bottled together.

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Double-Cut Veal Chops with Aromatic Pan Sauce

03/26 00:11 Anonymous 0

YieldMakes 4 servingsIngredients2 double-rib veal chops (each about 2 1/2 inches thick)5 tablespoons butter1 cup chopped onion1/2 cup chopped carrot1 small bay leaf, halved1 1/2 teaspoons minced fresh thyme1 garlic clove, minced1/2 cup chicken stock or canned low-salt chicken brothPreparation Sprinkle veal with salt and pepper.Transfer veal to plate.

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Aromatic Baby Back Ribs

01/16 09:35 Anonymous 0

In a small bowl stir together spices and rub all over ribs.In bowl stir together Worcestershire sauce, soy sauce or tamari, and sugar and brush mixture over ribs.

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Aromatic Yellow Rice

07/12 10:27 Anonymous 0

Ingredients2 tablespoons peanut oil3 large shallots, chopped2 cups jasmine rice or other long-grain white rice, rinsed, drained1 teaspoon turmeric1 teaspoon ground coriander1 cinnamon stick1 teaspoon salt1/2 teaspoon ground cumin3 1/2 cups canned low-salt chicken broth3 fresh or frozen kaffir lime leavesPreparation Heat oil in heavy large saucepan over medium heat.Reduce heat to low; cover and cook until liquid is absorbed and rice is tender, about 20 minutes.

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Aromatic Carrot Soup

02/16 00:20 Anonymous 0

Melt the butter with the oil in a large saucepan over low heat.Add the onions and cook, stirring, until wilted, about 15 minutes.

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Aromatic Wilted Greens With Coconut Milk

07/23 00:33 Anonymous 0

YieldServes 4Ingredients2 tablespoons virgin coconut oil4 garlic cloves, lightly crushed2 small shallots, chopped1 red chile (such as Fresno), thinly sliced1 (1-inch) piece ginger, peeled, thinly sliced into matchsticks1 bunch scallions, thinly sliced, dividedKosher salt1 bunch small kale, ribs and stems removed, leaves torn1 bunch small collard greens, ribs and stems removed, leaves sliced 1-inch thick1/2 cup unsweetened coconut milk, dividedLime wedges (for serving)Preparation Heat oil in a large skillet over medium.Season with salt; cook, stirring often, until softened, about 5 minutes.