First, there is a big difference between black and yellow cardamom. The yellow cardamom is the fragrant variety; black cardamom is smoky. Yellow cardamom is used in many of my spice recipes. I buy theContinue reading
Category: Books
books
Garam Masala
I use garam masala to spice up the mayonnaise when I make egg salad sandwiches, spice my apple butter and of course, when I make butter chicken. Ingredients 2 tbsp coriander seeds 1 tbsp cuminContinue reading
Marlene’s Meat Balls
Fresh Herbs 1/2 c basil leaves 6 garlic cloves 1/2 c Italian parsley leaves, chopped 1 small onion, minced 1/2 c oregano leaves, chopped 1 Jalapeno, seeded and minced Dried Herbs 1 tsp onion powderContinue reading
Tartar Sauce
This tartar sauce is my go-to condiment for all types of fish which I season with salt, pepper, and dill (fresh when available) and then top with lemon slices before cooking in a counter-top convection oven on a Napoleon®Continue reading
Unbaked Fruit Chocolates
Unbaked Fruit Chocolates Ingredients 5 dried dates 11 apricots 1/2 c cacao powder 1 tbsp vanilla extract 1 tbsp agave nectar pinch salt 1/2 c unsweetened coconut 1/2 c hazelnuts crushed nuts or extra fineContinue reading