View allAll Photos Tagged tumeric,
Clover, Arugula, apple, red onion and celery with a homemade dressing of Ranch, dijon, tumeric, pepper, dill and greek yogurt #todiefor #fresh #homegrown
Dragon Phoenix Jasmine Pearls - these little rolled balls that unfurl in hot water are so fragrant! I received a gift of these one Christmas and I love opening the tin just to breathe in the fragrance. . .
STREET + SPICY with chef lance kosaka of cafe julia
a cooking class + lunch + tea tasting
ShareYourTable.com
Saturday, November 10, 2012
11:00 AM to 1:00 PM
from: streetandspicy.eventbrite.com/
street + spicy's the next fall in to food event by www.shareyourtable.com featuring a cooking class and lunch taught by chef lance kosaka of cafe julia.
chef lance will be sharing how to make an asian style crostini, his own variation on vietnamese pork lettuce wraps and tasty make-ahead marinades and salad dressings using asian spices that you can whip up effortlessly for family get togethers!
class concludes with a delicious three-course lunch by chef lance served family style, and a special tea and tisane tasting by lynette jee of the pacific place tea garden!
about the tea and tisanes
pink bamboo ginger forest. this is a medley of two special tisanes created by the pacific place tea garden. it's a blend of passionfruit, bamboo leaves, pineapple and beets combined with a healthy note of tumeric ginger, schizandra berries and tangerine to create a refreshing beverage.
organic lemongrass is delicious as an herbal tea. used by herbalists for a cleansing tonic effect, it has a wonderful aromatic note to clear the mind.
dragon phoenix jasmine pearl sorbet. artisan hand-crafted pearls of jasmine leaf are carefully rolled from leaf into a ball called a "pearl". when steeped, the pearl unfurls into a long green leaf making an exquisite jasmine tea. the pacific place has infused the jasmine into a sorbet for a wonderful new experience with tea.
more goodies
each street + spicy participant will receive a cute mini herb pot by daven hee. this event also marks the debut of some really cool tabletop and food items by fishcake like our ceramic salt wells filled with sparkling red, black, white and pink molokai salts.
you can get a jump on seasonal giving with unique kitchen giftpacks of useful locally made items concocted by fishcake, and in keeping with our street food theme, limited gift sets of susan feniger's new book, street food, paired with 'spicy' ceramics! don't be surprised if susan skypes in to say hello.
eat, learn, shop + love!
Clarke, Clerkin and Kaur: The Thing With Maltasingh.
Ah memories - Carl Clerkin is far away, dreaming of his alter ego, Maltasingh (see story below). In the background is Rudi Johnson, whose father Sam is also in thid furniture-making project - see picture with turban.
As always it's the kids that steal the show.
The inimitably subversive Carl Clerkin, with friends artist Jasleen Kaur and Danny Clarke, headed up a bunch of furniture-making mavericks who persuaded Sheridan Coakley (the beneficial godfather of London furniture design) to donate any unwanted content of his warehouse - scrap timber, bits of old chairs, broken returns, string, fabric, the lot. Then a design gang of usual suspects (think Marriott, Hellum, Harrison, Warren, Neal, Kurrein and more) dedicated themselves with typical anarchic zeal (some over many days) to transforming this rejected "rubbish" into the most humorous, poetic bits of furniture you have ever seen. Oh, I should mention that this is to implement a fabulous story of a deceased Indian curry maestro whose life was so eventful he "must have lived for 193 years. He came from Malta, to set up the first curry house on Brick Lane, to print wallpaper with tumeric (on show), peel potatoes, polish leather, wear a turban to conceal hair-loss (there's one on the coat-stand), and put a hole in a beigel. If you believe all this, you will believe anything, I feel, but Carl, who tells the tale over two take-away (what else) pages of closely-lined script, has sworn me to secrecy on the finer points. However I can report that the furniture though imaginative par excellence is not a figment of anyone's imagination.
I have posted pics of individual pieces and there will be an auction of the furniture at SCP (135-139 Curtain Road, EC2,
020 7739 1869) hosted by Max Fraser on Monday October 11th at 7pm. Previews from Sunday 9th.
Selling estimates are between £90 and £400, and 10 per cent will be donated to cancer support centre Maggie's.
See catalogue here
cdn.shopify.com/s/files/1/0638/4395/files/SCP_Auction_She...
follow me @sunnygran on instagram; www.instagram.com/sunnygran/
Cooking "Kam Hiong" crayfish from scratch.
Steamed 1.1 kg of crayfish with pepper, ginger, salt and vetsin for 25 minutes or until they are cooked.
Edamame "hummus" with red grapes
STREET + SPICY with chef lance kosaka of cafe julia
a cooking class + lunch + tea tasting
ShareYourTable.com
Saturday, November 10, 2012
11:00 AM to 1:00 PM
from: streetandspicy.eventbrite.com/
street + spicy's the next fall in to food event by www.shareyourtable.com featuring a cooking class and lunch taught by chef lance kosaka of cafe julia.
chef lance will be sharing how to make an asian style crostini, his own variation on vietnamese pork lettuce wraps and tasty make-ahead marinades and salad dressings using asian spices that you can whip up effortlessly for family get togethers!
class concludes with a delicious three-course lunch by chef lance served family style, and a special tea and tisane tasting by lynette jee of the pacific place tea garden!
about the tea and tisanes
pink bamboo ginger forest. this is a medley of two special tisanes created by the pacific place tea garden. it's a blend of passionfruit, bamboo leaves, pineapple and beets combined with a healthy note of tumeric ginger, schizandra berries and tangerine to create a refreshing beverage.
organic lemongrass is delicious as an herbal tea. used by herbalists for a cleansing tonic effect, it has a wonderful aromatic note to clear the mind.
dragon phoenix jasmine pearl sorbet. artisan hand-crafted pearls of jasmine leaf are carefully rolled from leaf into a ball called a "pearl". when steeped, the pearl unfurls into a long green leaf making an exquisite jasmine tea. the pacific place has infused the jasmine into a sorbet for a wonderful new experience with tea.
more goodies
each street + spicy participant will receive a cute mini herb pot by daven hee. this event also marks the debut of some really cool tabletop and food items by fishcake like our ceramic salt wells filled with sparkling red, black, white and pink molokai salts.
you can get a jump on seasonal giving with unique kitchen giftpacks of useful locally made items concocted by fishcake, and in keeping with our street food theme, limited gift sets of susan feniger's new book, street food, paired with 'spicy' ceramics! don't be surprised if susan skypes in to say hello.
eat, learn, shop + love!
A good way to use up the last of that kale.
While the pasta boiled I sweated a small onion with a little chopped bacon, garlic, salt, and pepper- added kale, shredded, to get it wilting. I added the juice of one tangerine (and zest), a pinch of tumeric, dried basil, a little worcestershire, finishing it with Palestinian olive oil to taste. When the pasta was done, I tossed it with the sauce, adding pasta water as needed and topped it with some pine nuts I previously toasted in a dry pan.
Egads, these two photos look like hell. Still, I wanted to get them online so I could have the recipes handy.
Decided, on the spur of the moment, to try my hand at Ethiopian eats a few nights back. Decided to have two entrees and some Ethiopian flatbread (with which to mop up the entrees). The bread took a few tries to get right, you have to make it THIN as heck. It goes like this:
You combine 1/2 cup whole wheat flour and 1/3 cup all-purpose flour with 1 tablespoon brown sugar, 1/2 tsp salt, 1/4 tsp baking powder and 1/8 tsp baking soda. Add to these a well-beaten mixture of 2 eggs, 2 cups buttermilk and 1 tablespoon cooking oil. You'll want to pour out the batter on a hot griddle, and use your spoon or what-have-you to spread out the batter until it is super-thin - give it a couple minutes, it'll cook right through on both sides.
I made a chicken and a beef dish, to wit:
Ethiopian Beef and Peppers
Ingredients
- 1 Poblano chile, seeded and chopped
- 2 tsp fresh ginger, peel,chop
- 4 cloves garlic, chopped
- 1/4 tsp Ground cardamom
- 1/4 tsp Ground tumeric
- 1/4 tsp Ground cinnamon
- 1/4 tsp Ground cloves
- 1/2 cup red wine
- 2 lb ground London Broil (it's nice and lean)
- 1 white onion, chopped
- 1 bell pepper, chopped
This was the easier of the two, it's a brown-and-simmer procedure.
The other entree was:
Doro Wat (Spicy Braised Chicken)
Ingredients
- 8 oz tomato Sauce
- 1/4 cup paprika
- 1/4 cup Dry red wine
- 1 tbl ginger root, grated
- 1 tsp red pepper
- 1/8 tsp cardamom, ground
- 1/8 tsp nutmeg, ground
- 1/8 tsp clove, ground
- 1/8 tsp cinnamon, ground
- 1/8 tsp allspice, ground
- 2 med onions, chopped
- 4 cloves garlic, minced
- 1/2 tsp ground turmeric
- 3 lb Chicken Breast, cubed
- 1/4 cup Dry red wine
Let's see, you'll want to brown all the onions, garlic and chicken, and from there add the seasonings, toss, add tomoato sauce and let simmer for awhile. The paprika balances out the perfumery taste of the other spices, so I liked this one better than the beef with peppers. Both were pretty good, though.
I ate mine with fat free sour cream, because I am a weakling.
Known locally as "saffron" but this is not saffron. It is used to flavour cooking especially the National dish "oildown"
Original recipe from here: Laksa
Instead of using fishcakes, I had used fishballs in its place. I had included an extra stalk of lemon grass in the ground spice paste; used factory made coconut cream and had reduced the blachan to half a tablespoon. As the amount of water used to cook the prawns was not stated, I cooked the prawns in some water and discarded the prawn stock. I used 1.7 litres of boiling water in the laksa gravy instead. As to how creamy, or lemak as we said it locally, you want the laksa gravy to be, just adjust this by adding more or reducing the amount of coconut cream to your liking.
Though my family said this home cooked laksa was not bad, somehow I felt a little oomph was missing. May be I will test it out by adding extra dried shrimps; blachan, coriander powder and chilli powder to the remaining gravy.
Laksa ingredients I used:
30 fishballs [homemade]
300g medium prawns
10 tofu puffs
2stalks lemon grass, white stem portion, crushed
4 tbsp oil
2 packets of 200 ml coconut cream
Salt and ajinomoto to taste
1 tbsp sugar
Pepper
500g (1 lb) dried thick rice noodles
300g bean sprouts, scalded
Ground ingredients into a paste:
12 shallots, peeled
15 dried chillies, softened in hot water
3 red chillies
½ tbsp blachan (shrimp paste)
3 tbsp dried shrimp, soaked for a while in water to soften
6 buah keras (candlenuts)
1 thumb size turmeric or 1 tsp turmeric powder
½ tbsp roasted coriander powder
1 stalk lemon grass
our first course is served: edamame "hummus" served with red grapes.
STREET + SPICY with chef lance kosaka of cafe julia
a cooking class + lunch + tea tasting
ShareYourTable.com
Saturday, November 10, 2012
11:00 AM to 1:00 PM
from: streetandspicy.eventbrite.com/
street + spicy's the next fall in to food event by www.shareyourtable.com featuring a cooking class and lunch taught by chef lance kosaka of cafe julia.
chef lance will be sharing how to make an asian style crostini, his own variation on vietnamese pork lettuce wraps and tasty make-ahead marinades and salad dressings using asian spices that you can whip up effortlessly for family get togethers!
class concludes with a delicious three-course lunch by chef lance served family style, and a special tea and tisane tasting by lynette jee of the pacific place tea garden!
about the tea and tisanes
pink bamboo ginger forest. this is a medley of two special tisanes created by the pacific place tea garden. it's a blend of passionfruit, bamboo leaves, pineapple and beets combined with a healthy note of tumeric ginger, schizandra berries and tangerine to create a refreshing beverage.
organic lemongrass is delicious as an herbal tea. used by herbalists for a cleansing tonic effect, it has a wonderful aromatic note to clear the mind.
dragon phoenix jasmine pearl sorbet. artisan hand-crafted pearls of jasmine leaf are carefully rolled from leaf into a ball called a "pearl". when steeped, the pearl unfurls into a long green leaf making an exquisite jasmine tea. the pacific place has infused the jasmine into a sorbet for a wonderful new experience with tea.
more goodies
each street + spicy participant will receive a cute mini herb pot by daven hee. this event also marks the debut of some really cool tabletop and food items by fishcake like our ceramic salt wells filled with sparkling red, black, white and pink molokai salts.
you can get a jump on seasonal giving with unique kitchen giftpacks of useful locally made items concocted by fishcake, and in keeping with our street food theme, limited gift sets of susan feniger's new book, street food, paired with 'spicy' ceramics! don't be surprised if susan skypes in to say hello.
eat, learn, shop + love!
Lemongrass Pikake loose tea sample was circulated and we were served hot tea in our little keepsake teacups by local potter, Daven Hee. Later we were served some of this tea over ice.
STREET + SPICY with chef lance kosaka of cafe julia
a cooking class + lunch + tea tasting
ShareYourTable.com
Saturday, November 10, 2012
11:00 AM to 1:00 PM
from: streetandspicy.eventbrite.com/
street + spicy's the next fall in to food event by www.shareyourtable.com featuring a cooking class and lunch taught by chef lance kosaka of cafe julia.
chef lance will be sharing how to make an asian style crostini, his own variation on vietnamese pork lettuce wraps and tasty make-ahead marinades and salad dressings using asian spices that you can whip up effortlessly for family get togethers!
class concludes with a delicious three-course lunch by chef lance served family style, and a special tea and tisane tasting by lynette jee of the pacific place tea garden!
about the tea and tisanes
pink bamboo ginger forest. this is a medley of two special tisanes created by the pacific place tea garden. it's a blend of passionfruit, bamboo leaves, pineapple and beets combined with a healthy note of tumeric ginger, schizandra berries and tangerine to create a refreshing beverage.
organic lemongrass is delicious as an herbal tea. used by herbalists for a cleansing tonic effect, it has a wonderful aromatic note to clear the mind.
dragon phoenix jasmine pearl sorbet. artisan hand-crafted pearls of jasmine leaf are carefully rolled from leaf into a ball called a "pearl". when steeped, the pearl unfurls into a long green leaf making an exquisite jasmine tea. the pacific place has infused the jasmine into a sorbet for a wonderful new experience with tea.
more goodies
each street + spicy participant will receive a cute mini herb pot by daven hee. this event also marks the debut of some really cool tabletop and food items by fishcake like our ceramic salt wells filled with sparkling red, black, white and pink molokai salts.
you can get a jump on seasonal giving with unique kitchen giftpacks of useful locally made items concocted by fishcake, and in keeping with our street food theme, limited gift sets of susan feniger's new book, street food, paired with 'spicy' ceramics! don't be surprised if susan skypes in to say hello.
eat, learn, shop + love!
Here are some dried tumeric roots we got from Punjab. Haldi has natural antibiotic properties and is also often used as an antiseptic for wounds.
Chicken, potato and onion marinaded in tumeric, garam masala, cumin, garlic, fennel seeds, ground corriander seed, mustard seed, fresh low fat yougart. secret ingredient from Mr Sing of the Good Food show was Lime pickle. Rice cooked with Cumin seeds and cardomin pods. very very very tasty indeed!!!!!
Scavenge Challenge - Scavchal #20 - The speciality is spice. Spice jars, spices, spicy foods .... let's seem some flavour.
Not much in the spice cupboard, I tend to use a lot more herbs than spices!
Nasi Ulam one of the well known Malay/Nyonya dish across Malaysia and as well as in Singapore. It is herbs rice or rice mixed with verities of aromatic fresh herbs/spices which also served with salted fish, some spicy sambal, desiccated coconut and etc. Lots of preparation work need to be done and a very fine slicing of different ingredients is required.Herbs/spices such as daun kaduk, daun cekur, lemongrass, kaffir lime leaves, tumeric leaves and etc.
Clockwise from the top
Golkeri - a mango and jaggery pickle, its spicy and sweet at the same time.
Punjabi pickle - a pickle made from cauliflower florets, carrot, turnip and peas. Its a little sweet but spicy too. Has a totally distinct flavor to it
Ada mooli - a pickle made from roots. Young ginger, young tumeric root and a root that's called manga hingi in kannada, all juliennes soaked in lemon juice and salt.
Raiwala Marcha - Made from simple plain chillies, not so hot after its blended into the mustard seeds and the salt. The mustard imparts a sour flavor to it.
And the recipes are here
Very productive day. Very close to solidifying a couple of new projects.
I'm celebrating with a very nommy version of aloo gobi, an audio version of AJ Jacob's The Year of Living Biblically, and a movie date tonight. Yes!
---
ALOO GOBI
1/2 cauliflower head
1 large potato (or sweet potato -- it's actually a nice touch if you like it!)
1 onion
2 garlic cloves
ginger
1 tsp chili powder or 2 chilis
1 tbsp garam masala
1 tbsp cumin seeds
2 tomatoes
1/2 tsp tumeric
frozen spinach +/or sweet peas
1 bay leaf
sugar, s+p
chopped cilantro
1. roast/broil cauliflower in olive oil (15 min or so)
1a. parboil chopped potato
2. fry chopped onion with oil until translucent
3. add ginger, garlic, tumeric, cumin seeds, garam, chili
4. add roasted cauliflower, potato, chopped tomato
5. add frozen sweet peas + spinach to your liking
6. add bayleaf + sugar + salt + pepper to taste
7. simmer for about 15 minutes until veggies until potatoes are cooked
8. add cilantro, and NOM NOM NOM
How to cook tator tot hotdish (kottke.org)
Made this a few weeks ago, and it was insanely good.
Tried a couple mods this time:
* no green beans
* skipped the onions
* added 1/4-lb of hot breakfast sausage on top of 1.75 lbs. of ground beef
* added some tumeric, coriander, MSG, and onion powder while browning
FWIW, I can recommend most any recipe that calls for one pound of cheese.
Ganesh
Site specific wall drawing (12' x 20')
Spirograph, ink, graphite, latex, gouache, watercolor, kum-kum powder, tumeric, incense, fire and found objects.
2010
Pittsburgh Center For the Arts
from the exhibition Cluster
February 5, 2010 - March 28, 2010
Videography by Beth Wolfe
Copyright © 2010 David Pohl
HOP | House of Pingting Archives
Tumeric is perhaps one of the best healing spices in the whole world. I got it after reading Dr. Eric Bakker's book, Candida Crusher, but it was recommended by a nutritionist as well. It's got amazing anti-inflammatory properties and has been linked to fat fighting, liver protection, diabetes support, eye disease, and so much more.
Tumeric paint, spaghetti lines, apple slices and poppy seeds, which were stuck on with honey.
Artist Footprints Sustainable art E xhibition at the RedLine Denver, curated by Viviane Le Courtois
1 C Almond milk, a touch of raw agave, 1/2 tsp each tumeric, ginger and cinnamon and a pinch of cayenne
A woman in saffron robes, made-up with tumeric, ahead of a firewalking festival in the city. More photographs by Stuart Forster can be viewed at www.whyeyephotography.com.
Make your own tea from fresh picked ingredients including two kinds of ginger, tumeric, soursop leaves and wild mint.
Mmmm. Even though I was down to the last items in my pantry, I pulled together a delicious and healthy vegetarian (actually vegan) meal. Lentils mixed with sauteed garlic, onions, yellow bell peppers, and celery and spiced with sea salt, black pepper, paprika, tumeric, and coriander; leftover kale sauteed with garlic, sea salt, and black pepper; acorn squash baked while dressed with olive oil, coriander, cardamom, sea salt, and black pepper, two sections separately seasoned with cinnamon and red pepper flakes to try out new flavors; and long grain brown rice.
This recipe uses quinoa as the grain with lentils, carrots, peas, almonds and raisins. Ginger, garlic, garam masala and tumeric round out the flavor.
expatriateskitchen.blogspot.com/2008/01/carrot-quinoa-bir...
My son prepare a delicious Indian dish tonight. Haldi Chicken which is tumeric chicken, Matar Panir which is curried peas and cheese, and naan.
I hadn't made a risotto for a while so i felt in the mood for one. Decided to use a chicken/white wine base this time, and when time came to get the flavours happening i found some tumeric and thought why not. Added a bit of cumin and coriander seed to fill out the curry-ness... And it worked :)
www.nikas-culinaria.blogspot.com/
Here is the rough recipe, sans cut finger which I unwisely added :-).
Bag of carrots (20 medium sized ones) small cubes
small bag of parsnips (10 smallish ones) small cubes
1/3 cup minced crystallized ginger
small onion, chopped into small pieces
2 tblspoons butter
2 teaspoons tumeric
8 ounce pck pre-sliced baby bella mushrooms
coconut creme (its pretty fluid at room temp)
2 quarts chicken broth
Finish:
heavy cream
sour cream
basil sprigs
brie slices
Directions:
Roast squash 40 mins while:
Sweat onion in butter (med low heat)
Add carrots, parsnips, and mushrooms and sweat more. No color, not too hot.
Scoop out squash and put into soup.
Add 1 qrt stock
Boil then simmer.
When drying, add next quart stock.
Simmer until all soft.
Use immersion blender to blend to creamy goodness.
Do not add heavy cream to main soup, can break over time. Add when serving.
Put into bowl, add heavy cream to taste, add dollop of sour cream, even some brie slices, sprig of basil. I roasted some squash seeds and garnished with that too.
I heated some ghee, then added
1t brown mustard seeds
1t cumin seeds
Shortly after that, I added some chopped onions. Sauteed them, then added some chopped garlic and ginger. After that a big splash of white wine (Viognier), then half a can of tomatoes, salt, pinch of tumeric, pinch of cayennepepper. In this I cooked the common beans.
Colette patterns "laurel" shift dress. I made it from a black eyelet material and tumeric-dyed lace-print cotton, which I dyed myself. I blocked my own design on the dress.
this worked out well enough that its worth writing down
1 lb swordfish
3 tablespoons coconut oil
0.5 yellow onion
1 medium tumeric root
2 tablespoons sweetener (honey or agave nectar or brown sugar)
chop the onion, grate the tumeric root, and carmelize with the coconut oil and sweetener in a big frying pan over medium heat. turn up the heat and add the swordfish, cook to preference. serve.
copyright © 2010 sean dreilinger
view recipe - swordfish in tumeric and carmelized onions - _MG_8456 embed on a black background.