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World Spice At Home – New Flavors for 75 Favorite Dishes

Ah, the quandary of spices! Bought on an impulse, doomed to a dark, dusty corner. It’s hard to believe people once braved the seas and lost their lives in pursuit of spices when we can now buy even grains of paradise and fenugreek leaves with the tap of a fingertip or the click of a mouse. But Seattle-based World Spice Merchants offers a promise of redemption: a smart book packed with spice tales of origin and recipes good enough to throw open those musty cabinet doors every night. Here the spices are the star: cornbread brought to life with a dose of cumin, a glazed and broiled eggplant anointed with honey and ras el hanout. You can mix the two-dozen components of ras el hanout yourself, or if you can’t be bothered, you can simply buy the mix from the authors online. But never again will you stand in the kitchen holding a half-used jar of dukkah, asking yourself, “What the devil do I do with this now?”  Via : nprbooks

kale Tabbouleh

                                 Kale Tabbouleh with Ras el Hanout Dressing
 

Ingredients

For the bulgur:
1 cup bulgur wheat or quinoa
For the dressing:
3 tablespoons freshly squeezed lemon juice
3 tablespoons orange juice
2 teaspoons honey
2 tablespoons red wine vinegar
1 shallot, minced
2 teaspoons ground ras el hanout
1 teaspoon kosher salt 1?3 cup extra-virgin olive or walnut oil
For the salad:
1 bunch Tuscan (lacinato) kale, large ribs removed, leaves finely chopped
Seeds from 1 pomegranate
1 apple, cut into ½-inch cubes
¼ cup finely chopped fresh parsley
3 tablespoons thinly sliced fresh mint leaves
3 tablespoons thinly sliced fresh basil leaves
½ teaspoon fine sea salt
Freshly ground black pepper

Instructions

  1. Cook the bulgur or quinoa according to package instructions. Set aside to cool.
  2. To make the dressing, whisk together the lemon juice, orange juice, honey, vinegar, shallot, ras el hanout, and salt in a small bowl. Slowly whisk in the oil.
  3. In a large bowl, combine the kale and dressing and toss to coat. Add the bulgur, pomegranate seeds, apple, parsley, mint, basil, salt, and pepper and toss again. Let sit for 10 minutes to allow the flavors to meld and then serve.

 

 

World Spice At Home                                                             World Spice At Home : Buy Here 

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