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i threw in some cumin and caraway seed, and a good dose of black pepper, which works with the slightly sour dough i think.
the loaves have been coming out much rounder since i switched to bread flour. must be the higher gluten content.
Cumin Lamb Bao
Billy Kwong
Potts Point
Sydney, New South Wales
Australia
(June 22, 2016)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Assortiment d'épices orientales entrant dans beaucoup de composition en cuisine. Nous retrouvons le paprika ou tahmira, le cumin ou kamon, la canelle ou karfa, le poivre ou bzar, le curcuma ou kharkoum beldi, le gingembre ou zingiber.. Jeudi 14 decembre 2006 (PSM PHOTO/Genée Jerome)
© 2007 Tous droits de reproduction interdits. Cette image est disponible pour l'édition sur : www.1000images.net/
Background: Cumin was curled up in the cat bed on top of the manschest when Vidalia hopped up. Vidalia often sleeps there, and she will happily cuddle with any feline. Cumin wasn't thrilled but didn't want to give up the bed, so the two girls were curled up together. . . of course I had to go get my camera. I took photos of the two together when Cumin finally decided she had had enough. Cumin got up and jumped onto the windowsill. Another photo op, of course. While I was photographing Cumin, I heard a distinct noise that I have come to identify as Gumbo trying to get up onto our bed. He was successful, I might add, but I think he will be happier when warmer days come and we put away the thick winter comforter. I couldn't resist taking his photograph. . . and it turned into a photo session. I'll sort through those photos, most likely tomorrow. Of course, Cumin wanted attention so she came to try to steal me from Gumbo. Cumin paraded back and forth arching her back and dancing enough that when Curiosity entered he immediately playfully attacked her. . . Cumin darted under the bed (on which Gumbo still lay comfortably posing for photos although his ears were taking it all in by varying their position). Curiosity darted under the bed after her. I took pity on the girl and offered some distraction. . . here, finally, is what quickly appeared just under the end of the bed. . . never a dull moment in our home (. . . although Kevin claims things are calm until I get home and everyone wants to be the center of my world). Certainly makes photography fun!
[SOOC, f/1.4, ISO 100, shutter speed 1/250, +2 EV]
Lamb shanks braised with cranberries, cumin, black cardamom, onions, ginger and garlic. See the full recipe here: www.norecipes.com/2009/12/07/braised-lamb-shanks-in-cranb...
Candied Veal sweetbreads, cumin-marinated sweet corn, Ice wine-lime gelee, golden pools of toasted viscous caramel, micro cilantro, popcorn. Part snack, part palate whetter, crisp thin sugar crusts coated creamy sweetbreads, while a corn pudding acted as a light binder for all the loose elements of this sweet-savoury course. I thoroughly enjoyed the tiny punch of heat that made its way through one of my favourite flavours: roasted sweet caramelized sugar. Then there was the contrast of refreshing pools of ice wine-lime gelee and cool corn kernels to the crisp and full-bodied sugar elements and tongue tingling cumin. Talk about awesome pairing.
The recipe is from this book.
For the meatballs (kefta)
1 lb ground lamb or beef
2 tbs choppped parsley
1 tbs chopped cilantro
1/2 tsp ground cumin
1 small onion, grated
1 to 2 pinces cayenne
Salt
2 tbs vegetable oil
For the sauce
2 medium onions, chopped
1 small bunch parsley, chopped
2 lbs fresh tomatoes, pelled, seeded and chopped or 2 lbs of diced tomatoes, drained
1 tsp ground cumin
1 tsp freshly ground black pepper
2 cloves garlic, chopped
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper
6 eggs
Heat the oil in a pan. Mix the rest of the ingredients for the meatballs in a large bowl. Form into 1-inch balls. Brown on all side in the oil, then remove from pan, cover and set aside.
Add the remaining ingredients, except for the eggs, to the pan. Cook, uncovered for 30 minutes.
Return the meatballs to the sauce and continue cooking for another 10 minutes.
Carefully break the eggs into the sauce and poach until set.
Serve at once, directly from the pan.
The tomatoes and onions were supposed to break down into a gravy. But I cooked mine for an hour with no luck.
The meatballs were great and the eggs were a nice touch. The tomato "sauce" was a little sweet. I would make it again.
Potato & Cumin Rice (Bariis iyo Bataato) (Pilau) Pilaf de Riz aux Pommes de Terre et au Cumin - See more at: xawaash.com/?p=2224
Potato & Cumin Rice (Bariis iyo Bataato) (Pilau) Pilaf de Riz aux Pommes de Terre et au Cumin - See more at: xawaash.com/?p=2224
Two eggs
Few grinds of black pepper
A couple of pinches of salt
Few grinds of cumin
20 drops of Sriracha chili sauce (or to taste)
Mix everything together in a microwave safe bowl
Microwave for about 45 seconds
Stir again
Microwave for about 45 seconds (Watch the eggs expand)
Stir, let cool and eat. Might need a bit more salt or pepper.
If you like your eggs more moist, add a dash of milk
For tea today I cooked a Chicken Pathia curry from this recipe.
It didn't take too long to prepare and cook and tasted delicious. I will be cooking this one again :P
I liked this shot because the yellow goes well with the vibrant colour of the cooking curry shot.
Grilled Diver Scallops
Chianti glazed beets, toasted almonds and cumin-sumac butter. ($16)
Notes: This was the highlight of the meal. These two perfectly cooked scallops, caramlised on the outside, but left near-rare on the inside were just exquisite.
What really made this dish work was the bed of cumin-spiced red beets and bits of toasted almonds that the scallop come on. The beets, stewed in Chianti, had been finely diced and were just as silky as the scallop, though retaining just the right bit of sturdiness as to not be mushy. The bits of toasted almond really added the perfect nutty crunch to the mix that helped bring a different textural element to the mix.
The natural earthy sweetness of the Chianti-glazed beet dices and scallops were really nicely counter-balanced by the savory spices of cumin and the sumac-spiked butter (dolloped between the two scallops).
I also enjoyed the presentation of this dish - I've seen that tiny little cast iron Staub dish retail for around $40.
Cumin is my most faithful nighttime feline. Maybe she doesn't follow me around all day long when I am home like Gumbo does, but Cumin insists on snuggling against my upper back at night. If I don't roll over onto my stomach right away for her, she sits in front of my face and stares. And stares. And stares. Till I comply.
I love this girl. Hard to believe she's already thirteen. She'll be fourteen in April. Our eternal kitten.
[SOOC, f/1.4, ISO 125, shutter speed 1/640, -2/3 EV]
The cumin ribs are still good, but the food at Charming Spice 麻辣诱惑 is better. Maybe it it is Monday, but perhaps that is why the restaurant was half empty today.
Spicy Cumin Pork Spare Ribs 孜然排骨 AUD21.80,
Salted Egg Prawn and Pumpkin 金沙三鲜 AUD22.80,
Sichuan Bean Jelly 川北凉粉 AUD6,
Noodles with Sesame Sauce 麻酱凉面 AUD6,
Mouth-watering Chicken 口水鸡 AUD13.80,
Sichuan 5-Spice Beef 五香牛肉 AUD12.80
川府酒家 Sichuan House (previously 天府川菜馆 Dainty Sichuan)
(03) 9650 8589
22-26 Corrs La
Melbourne VIC 3000
Reviews:
Home made pasta with a filling of minced lamb, freshly ground cumin and coriander
Ravioli (perhaps a diminutive of Italian dialectal rava, or turnip) is a type of filled pasta composed of a filling sealed between two layers of thin pasta dough. The word ravioli is reminiscent of the Italian verb ravvolgere ("to wrap"), though the two words are not etymologically connected.
Though the dish is of Italian origin, the oldest known recipe is an Anglo-Norman vellum manuscript from the 1290s. Sicilian ravioli and Malta's "ravjul" (the Maltese word for ravioli) may thus be older than North Italian ones.
Similar foods in other cultures include the Chinese jiaozi or wonton – in fact, ravioli and tortellini are collectively referred to as "Italian jiaozi" (義大利餃) or "Italian wonton" (意大利雲吞)) – Eastern and central European pierogi, the Russian pelmeni, the Ukrainian varenyky, the Tibetan momo, the Turkish mantı, German Maultaschen, and Jewish kreplach. In Lebanon, a similar dish called shish barak (shishbarak) contains pasta filled with minced beef meat and cooked in hot yogurt.
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Home made raita – yogurt mixed with finely chopped onion, mint and garlic
Raita or pachadi is a South Asian/Indian condiment based on yogurt (dahi) and used as a sauce or dip. The yogurt is seasoned with coriander (cilantro), cumin, mint, cayenne pepper, and other herbs and spices. Vegetables such as cucumber and onions are mixed in. The mixture is served chilled. Raita has a cooling effect on the palate which makes it a good foil for spicy Indian dishes.
[Hindi rāytā, from Sanskrit *rājikātiktakaḥ, mustard pickle : rājikā, black mustard (probably from rājiḥ, streak, line, from ṛjyati, he stretches out) + tiktaka-, bitter (from tikta-, past participle of tejate, it is sharp).]
this is a riff on a dish mom would make, though she would just braise her pork shoulder with saurkraut (home made, of course) and white beans. I cooked my beans (great northern and cranberry) separately with a standard mirepoix and bouquet garni, wrapped them in cabbage leaves (blanched) and braised them in a low oven with the pork shoulder (seared) in a sauce I made with the leftover bean water to which I added berbere, salt, pepper, sun dried tomato, brown sugar, and cumin to taste.
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Thick sliced russet potatoes coated in olive oil, cumin, red pepper and garlic. Roasting at a very high temperature allows them to get a slight crust while the inside remains moist and tender. The spices bring a bite with some smoky flavors. This was exceptionally tasty, quick and very easy to prepare.
Culinary. 04/04/2016. Skewer with turkey and pineapple. Meat marinated in olive oil, paprika, cumin, turmeric, curry, salt and pepper. Other ingredients are honey and bacon.
Perhaps my favourite spice, I thought I'd have a crack at growing it this year, simply by sowing some seeds from a bog-standard Bart jar bought from the supermarket. They make these pretty fern-like plants, and as you can see , there are small seedheads already starting to form.
Black Cumin, Fennel Flower, Nutmeg Flower, Roman Coriander, Black Caraway, Cumin Noir (FR) (Nigella sativa) cultivated in the Jardin des Plantes, Paris, France. Photographed on 1 July 2010.
Native to Western Asia. Used as a spice and for medicinal purposes.
Forbidden black rice and bay leave-scented quinoa are tossed with scallions, cilantro, basil, lemon zest, and onion crimini mushroom cooked in cumin and ras el hanout. A squeeze of lemon juice and pomegranate molasses adds a sweet puckery taste. Served with slices of creamy avocado.
Adapted from November 2011 issue of Bon Appetit magazine. The original recipe is available here. Read more at Dessert By Candy.