saute the onions in butter until soft
add the stock
tie the cloves and allspice in cheesecloth and add them to the stock
add ginger and cinnamon
chop roasted sweet potatoes and add them to the pot
bring to a boil, then reduce and simmer for 1 hour
liquid should just cover the top of the sweet potatoes
let cool, and remove cheesecloth with cloves and allspice
use immersion blender to blend everything and make a smooth mix
heat and serve
TOAST the hazelnuts until they are slightly browned and smell good. This might be 15 minutes at 300º, depending on your oven's personality.
CRUSH separately the hazelnuts, rosepetals, cinnamon sticks, and cardamom pods.
BLEND all of the chopped ingredients with the black tea.
The objective is to keep the blend coarse and not make a fine powder that will slip through your strainer. It is best to crush by hand... I used my mortar and pestle with a broken handle, which worked fine, but I am looking into a better option for crushing the ingredients. The seeds kept jumping out of the mortar and the broken pestle made a blister on my palm. A bit more effort went into crushing than I had anticipated!
Carrots are a truly divine root! Why do I always pass these lovely little creatures in the produce aisle? They wave at me like beckoning fingers of orange joy but I am not seduced. What changed my mind this time? Oscar Night Soup Kitchen!
makes soup for a dozen
2 lbs. of funky, gnarly, organic carrots.
4 cups vegetable broth, or a carton.
1 lb. shallots
At least 5 cloves of garlic, more if you want.
Fresh ginger root, chop fine. Not too much or it will burn.
1 tbsp your favorite curry powder
1 tbsp sugar
salt to taste
Carmelize the shallots, then add the finely chopped garlic and ginger for 3 minutes. Add curry powder. Stir, Stir, Stir. Add vegetable broth and bring to a boil. Add chopped carrots and simmer until soft. Puree with immersion blender. Garnish with (plain) yogurt when serving. Easy!
All I do this winter is stay home and cook. But there are fruits to my boring nature. This is a kick ass vegetarian dish that the sundance kid turned me on to.
1 cup of cauliflower florets
1 onion finely chopped
2 tomatos finely chopped
bunch of cilantro
2 tbsp yogurt
Curry Powder: 1 tsp of chili powder + coriander powder + ½ tsp of turmeric + ½ tsp cumin powder.
Grind: 1 tsp poppy seeds + 2 tsp of cashews grind to a fine paste
Grind to a paste: 3 cloves of garlic + 2 green chilies + a small piece of ginger
Salt for taste
Heat oil and add the chopped onions and sauté till golden brown.
Add ginger, garlic, green chili paste and sauté. Add the chopped tomatoes and sauté for 2 minutes. Add all the spice powders red chili powders, coriander powder, turmeric, cumin powder, salt and cook till the tomatoes absorbs the flavor.
Add the yogurt and sauté till the yogurt is well blended. Now add the cauliflower florets and sauté them well turning all sides to coat the masala and cook them covered for 2 minutes.
Add the cashew poppy seed paste and ½ cup of water. Cook them covered for 5-6 minutes.
Place two XL farm fresh eggs in a pot of tap water. Bring to a fast boil and set a timer or pay attention. As soon as water begins to roll, turn flame off and let sit for no more than two minutes. Quickly remove eggs from the pot, place in colander, and run eggs under cold water for one minute. This slows down the eggs. Eat immediately!
Creyde has teamed up with a new partner in crime for new culinary adventures this winter!
Winter Wonders and the Order of the Universe
Although we still don't know what 96% of the universe is made of, cooking is a way to manipulate the edible 4% we DO know into delicious wonders. However, the laws of time and space apply. You can turn an egg into an omelette, but you can't turn an omelette into an egg!
What is Creyde anyways?
Creyde (pronounced Cre-gee) is someone who lives for the sensory pleasures of life!