I'm assuming that using AP flour instead of cake flour would just result in a less delicate final product?
I love each of these individual ingredients, so this recipe sounded awesome.
However, I found that combined, it didn't add up to me.
The dressing was lovely - I will definitely make it again - and was great with the kale. But when the rest of the components were added in, it was less than the sum of its parts.
Thank you for a great dressing recipe, tho!
Thoughts on doing this with frozen corn?
I think the chances of coming across both tomatillos and fresh corn in my local market may be slim...
Popcorn & Coke. And something sweet, usually Oh Henry, if they have it.
And the theatres around here, if you ask for your popcorn to be 'layered' you get your butter (some places still do real butter for an extra 65 cents!), distributed thru the bag. Heaven!!!
My biggest problem is that I've usually plowed thru half the popcorn & pop by the time the trailers are done, which translates into having to hit the washrooms right around the time the big action towards the end is happening.
Totally worth it.
A tiny splash of white vinegar gives it a lovely bit of brightness, in addition to the lime juice. Also, on the instruction of my Mexican SIL, I also add a bit of garlic.
You could leave it at the 4%, no cooking time, if you just put a little sugar in it....
I'm with @BurgerBoyLA - isn't 1c of butter a 1/2lb?
What about a taquito/flauta tucked into a soft taco? You get the soft tenderness of a good soft tortilla, the crispness of the fried tortilla (which also happens to corral the meat filling) and then all the condiments/toppings that a taquito on its own just isn't conducive to carrying.
Made this last night, was still craving it long past the point of fullness, and will most likely make it again tonight to finish up the other half of the loaf.
@Kenji, you are evil to put this within my grasp like this.
Also - for whatever reason, I had no idea a flavourful pizza sauce would ever be this quick. I will never open one of those stupid little cans of pre-made sauce again.
Ugh - CORIANDER. Not corainder. TWICE.
@Kabybaby - I'm guessing as a SK transplant, you had to get used to hearing about things like bunny hugs and siwashes (sp?) as well? Love my friends from the prairies, but sometimes they have their own language... I'm curious what cheeses you stock up on when you hit the Island that you can't get there?
Anyways, on to the recipe! I got this out of a little mini-cookbook for chicken years ago, and it, along with the curry recipe that it went with, are the only things I've retained from it.
3 Tbsp whole corainder seeds
Seeds from 9 green cardamom pods (gently crush the pods, remove all the bits of husk and membrane and discard)
1 tsp whole cumin seeds
1 tsp fenugreek
2 whole cloves
2 Tbsp mustard seeds (I use the brown ones)
1 tsp whole peppercorns
2 Tbsp turmeric
1 bay leaf
1/4 tsp pepper flakes
1/4 tsp garlic powder
Put corainder, cardamom, cumin, fenugreek, cloves, mustard seeds & peppercorns in a small frying pan and heat gently, stirring constantly, about 5 min, or until fragrant (watch it - the mustard seeds can start to pop).
Remove from heat and put in spice/coffee grinder or mortar & pestle, add the rest of the ingredients, and work into a fine powder.
Store in an airtight jar.
Hope you like it! Let me know if you have any questions!
Saskatchewan - you may not be able to get good spice rubs, but ohhhh, the Vico! And bismarks....mmmm... (BC girl here:) )
The only spice mix I do myself is a great South Indian-style curry powder. Mustard seeds, cumin, fenugreek, tumeric, etc. Not only good for the coconut-milk based curries I do, but also really yummy in squash soups.
I buy other curry powders as well, but always have a stash of this one on hand. Let me know if you'd like the recipe. Might be a bit tough to find some of the spices wherever you are, but there's always online spice retailers :)
I half-expected to see a recipe for the buns themselves. Are they easy to come by in your neighbourhood?
I usually do a combination of yellow mustard & brown sugar for mine. Brush it on before it goes in the oven, and then perhaps once or twice during the cooking.
@Anna - would quick oats work in this as well? I usually only have rolled oats around when I am making granola, but I always have quick oats (not instant) on hand.
Looking forward to trying this!!
I would love to able combine my loves of travel, photography, and food. I've always thought doing the photography for Saveur would be amazing - varied locales, often off the beaten path, fantastic food.
Currently working in travel, but not in a position to use my passport as much as I would like to. Also trying to make a go of selling my photography, but it's still a long way to go before it will support me.
Who knows - perhaps one day it will all come together!
@Kenji - very cool! Thanks!
@Kenji - do you always use this method for cooking your pasta (ie, barely covering with cold water and bringing to a boil, like potatoes, as opposed to adding dry pasta to a large amount of boiling water)?
Or are you using that method here for a specific reason?
Both salads, but big favourites in my house.
I prepare my quinoa per the package directions w/ chicken/veg broth, then cool on a cookie sheet. Mix in:
Parsley (lots), cucumber, fresh tomato, green onion, feta, chick peas, olive oil & lemon juice (optional: tuna)...
Cilantro, tomato, minced red onion, black beans, olive oil & lime juice.
Both make amazing lunches.
Homemade fresh peach & brown sugar ice cream. It would be part of my Last Meal.
For me, the smell is a little much, being someone who has a tough time with anything 'fishy'. I still use it, and don't mind the taste when it's in food or something like nuoc cham, but I can totally understand how tough it could be.
You could also use dry cottage cheese (as opposed to creamed) in this, if ricotta is hard to come by, or if you find it a little on the sweet side. That's what my grandma always used.
Or, if in a pinch, like when I was making pirogi for ex-pat friends in Australia, I drained regular cottage cheese overnight and did a quick pulse in the food processor to break up the curd a little. Did the trick!
When I make regular potato salad, I usually toss the hot potatoes in a bit of pickle brine to echo the minced dills that I add along with the celery, egg, etc.
How about a big quinoa salad?
I do quinoa cooked in chicken broth (but veg could totally be used), then cool and add whatever you like.
Sometimes I go salsa-y - cilantro, tomato, finely minced red onion, lime juice, olive oil.
Or more Mediterranean - cucumber, tomato, green onion, parsley, chickpeas, tuna, lemon juice, olive oil..
Super filling, really tasty, no gluten, dairy, wheat, etc. I've found it to be a real crowd pleaser :)
If you don't have a coeur de la creme mold, would you be able to use a small wire strainer, lined with cheese cloth?