Dinner with Cecile and William: A Cookbook. Cecile Charles

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СКАЧАТЬ in this cookbook. We specifically point out many of these benefits as we go along.

      I’m not going to be silly enough to insist that William and I have come up with a food to cure each and every ailment, but we do believe food can, our food can, provide the right answers to all kinds of health questions.

      Our recipes are full of fresh, not canned, foods, are best served as three-ounce servings, per http://www.choosemyplate.gov, and need be mixed and matched with other food groups for well-rounded meals. While we’ve sorted through many recipes, to come up with those we’ve picked for inclusion, here, we’ve decided to include, just for the hell of it, some of the funniest-sounding dishes, some of William and my favorites, and some we’ve just thrown in—a couple of my Granny’s recipes—for good measure (Granny having been a great influence in my cooking). Last, but not least, we’ve included a couple of suggestions you might be reluctant to try, but which we dare you to give a chance.

      That said.... Here’s to the enjoyment of inventive gourmet cooking...good eating...sublime drinking...and the enjoyment of good conversation and bonhomie with equally adventuresome friends and family.

      SEASONINGS

      Good foodies prep their seasoning closet with spices and seasonings in advance of cooking certain recipes.

      Having a nice grouping of different flavorings on hand reduces the need to do guess work, later, when a specific flavor is needed. Besides a filled-to-the-brim cabinet of usable spices impresses the heck out of people who stop by for dinner. Sometimes, when we’re feeling particularly mischievous, we ask a guest to please fetch us the salt and pepper shakers, just so they can take a look at our impressive spice cabinets.

      Don’t forget, “basic drying” means a warm dry place and a cover of cheesecloth as a way for air to circulate around the ingredients. A poor man’s drying screen consists of two wire sieves stacked one inside the other.

      Here are some easy shortcuts for getting your cupboard adequately stocked with necessary seasoning required for the recipes in our book.

      Arabian Spice

      Ingredients:

      ⅓ cup white pepper (freshly ground is best)

      ⅓ cup ground coriander

      ¼ cup ground cinnamon

      ¼ cup ground cloves

      ½ cup ground cumin

      3 Tablespoons ground cardamom

      ¼ cup ground nutmeg

      ½ cup paprika (or part cayenne, depending on taste)

      ¼ cup turmeric

      1 Tablespoon ground ginger

      1 Tablespoon allspice

      1 Tablespoon broken bay leaf, ground

      1 Tablespoon dried and ground dates

      ¼ cup dried limes, peel remove seeds, grind

      Directions:

      Combine ingredients.

      Roast in a dry sauté pan.

      Cool.

      Store in tightly lidded jar.

      Cajun Spice

      Ingredients:

      1 teaspoon fennel seeds, ground

      1 teaspoon cumin seeds, ground

      1 teaspoon mustard seeds, ground

      2 teaspoons NapaStyle® gray sea salt

      2 teaspoons dried and ground garlic clove

      2½ teaspoons paprika

      1 teaspoon ground black pepper

      1 teaspoon dried and ground onion

      1 teaspoon cayenne pepper

      1¼ teaspoons dried oregano

      1¼ teaspoons dried thyme

      ½ teaspoon red pepper (medium hot)

      ½ teaspoon ginger

      ½ teaspoon ground clove

      ¼ teaspoon ground sage

      Directions:

      Combine ingredients.

      Mix.

      Store in tightly lidded jar.

      Curry Spice

      Ingredients:

      4 Tablespoons coriander seeds

      2 Tablespoons cumin seeds

      2 Tablespoons black peppercorns

      2 teaspoons mustard seeds

      2 dried hot chili peppers

      1 teaspoon ground ginger

      1 teaspoon ground turmeric

      Directions:

      Combine the whole seeds in a dry skillet and roast over moderate heat until lightly browned.

      Cool.

      Grind roasted seeds with remaining chili peppers.

      Add remaining ingredients.

      Keep refrigerated in a tightly lidded jar.

      English Spice

      Although this spice blend is mostly used for baking, we also use it with pork or chicken.

      Ingredients:

      ½ teaspoon cinnamon

      1 Tablespoon allspice

      1 Tablespoon coriander seeds

      2 teaspoons ground cloves

      2 teaspoon ground mace

      2 teaspoon freshly grated nutmeg

      2 teaspoon ground ginger

      Directions:

      Combine ingredients.

      Mix.

      Store in tightly lidded jar.

      Hawaiian Spice

      Ingredients:

      2 СКАЧАТЬ