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Favorite dishes plain and fancy are collected on the right. Take into account the fact that we rarely measure anything. Following recipes too closely spoils the fun.
Perennial herbs in the garden for cooking include rosemary, sweet bay, sage, marjoram, oregano, chives and thyme. Annuals are cilantro (late winter), dill (spring), and various kinds of basil (summer). Parsley, plain and curly, is a biannual. Dried herbs are rosemary, tarragon, oregano, dill, parsley, lavender, and thyme. Useful tender perennials are fennel and lemon grass. Our most exotic fresh-grown ingredient is the Indonesian lime leaf. Read about the Indonesian or Kaffir lime , used to make Lawan's Heavenly Shrimp Soup.
Essential ground spices are cumin, tumeric, ginger, coriander, cardamom, cinnamon, fenugreek, garam masala, chili powder, bird pepper, cayenne, grund mustard, crushed red pepper, white pepper, black pepper (coarse and fine), paprika, garlic, celery seed, fennel seed, saffron and a prepared curry powder. Always on hand: ginger root (in the freezer) and garlic.
New recipe - Mulligatawny chowder
1/2 pound each of shrimp and squid
1 onion, chopped
1 apple, chopped
1 stalk celery, chopped
1 potato, diced small
2 cups chicken bouillon
Tablespoon curry powder
1 cup lite coconut milk
Saute the onion and celery in butter. Stir in the curry powder and cook 1-2 minutes. Add the apple and potato and the chicken bouillion. Cook at a slow boil until the potato is done. Add the shrimp and squid and coconut milk. Bring to a boil and cook a few minutes until the seafood is done.
Favorite cookbooks are:
The Joy of Cooking, Irma Rombauer & Marion Rombauer Becker
French Country Cooking, Elizabeth David
Laurel's Kitchen, Robertson, Flinders, Godfrey
House of India Cookbook, Syed Abdullah
The Africa Cookbook, Jessica B. Harris