Peachy Peach cocktail with Bourbon. Southern girls unite.
Peachy Peach Cocktail 🍹recipe below!
When in New Delhi, India, we visit the home of our friends Shoba and Mohan for a family style meal. We learn from Shoba some of the dishes that she prepares for her family and she shares some of her favorite recipes with us. While Shoba cooks vegetarian meals, these two chutneys she taught us are simple to prepare and will elevate any meal, vegetarian or not.
Ingredients:3 pounds oranges, preferably organic
4 1/2 cups sugar, divided in two
Couscous – the traditional Moroccan way. This version is a little more time intensive than the boxed couscous, but if you up to the task, you won’t regret it – the smells emanating form your kitchen will transport you to Morocco instantly. [Read more…]
Tagine cooking is quintessential to Moroccan cuisine.
“Have tagine will travel” could be Peggy’s motto. Tagines can be seen on the street, at home and even strapped to a camel. It can also be a modern day camping pot or a festive dish for a party. It cooks over coals on what’s called a mejmar, providing a perfect traveling pot for a wanderer. Honestly, once you have cooked in a tagine you will fall in love with them… and with Morocco.
We hope you enjoy this recipe for a classic chicken tagine with the addition of dried and fresh fruit.
200 g yellow lentils (arhar dal)
1g cumin seeds
60 g finely chopped onion
60g fresh chopped tomatoes (can used canned)
15g chopped coriander (cilantro)
3g red chili powder
5g ground coriander
3g turmeric powder
20g chopped garlic
20 freshly grated ginger
60g ghee (or butter)
20mL lemon juice
Salt (to taste)
Soak the lentils for 20-30 minutes, drain and rinse, then cook in boiling water until tender. Heat the oil in a pan and gently toast the cumin seeds, ginger and garlic. Add the chopped onion and sauté until golden brown. Add the chopped tomatoes and bring to a simmer. Finally, add the red chili powder, ground coriander, turmeric and salt. Cook until the oil separates and the add the cooked lentils. Bring back to a simmer. Garnish with fresh cilantro leaves and lemon juice. Serve hot.
Cappelletti in Brodo Toscano
The word cappelletto means “little hat,” which is what this pasta should resemble. They are traditionally served in broth, as are the more infamous “tortellini”.
Prepare the filling by making a fine paste from: [Read more…]
Ida Sarah Burroughs 10/30/1914 – 11/15/2016
This picture brings tears to my eyes, even though it was taken 4 years ago, I call this picture dried apple Sarah. Sarah lived four more years after this shot and lived to be 102. Not unwell.
Never unwell. None of us can remember a time when she was sick. She broke her hip at 92, but recovered and lived 10 more years to tell the story.
You could say that Sarah was never a pretty woman, but even at 100 she radiated warmth of spirit. She was fiercely independent with strong cheekbones and and not afraid to work. She had boundless energy and could match just about anyone in the cotton field. Just don’t ask her to grab eggs from under a chicken’s behind. She had a fear of feathers. She was the oldest and had three brothers under her. [Read more…]
This recipe comes from my dear aunt Sarah. You should not attempt to make them before learning more about her first. They will taste so much better with Sarah’s memory by your side.
3 cups of dried apples
1 cup sugar
1 cup water
2 t cinnamon
dash of clove and nutmeg
Dry your apples in the back of your car in summer with the windows rolled up.
Put them in a pan with the water and sugar.
Stew until soft. Add and the spices.
Let cool before spooning onto the dough. [Read more…]
If we like our birds stuffed, we will like our squash stuffed as well. Why not use the same idea such as wild rice and chestnuts? It’s easy to make it a savory and delicious main course.
KABOCHA SQUASH STUFFED WITH WILD RICE AND CHESTNUTS
1 kabocha squash (or acorn, or butternut if you can’t find kabocha. Get a small sqaush if only for one and decrease rice to 1/2 c)
1 cup Lundberg wild rice blend [Read more…]