The Soul Of A New Cuisine
0 Comments Published by Sakshi on Wednesday, December 20, 2006 at 7:39 AM.
I love African food - the ingredients are familiar to a Desi like me but the taste is so uniquely different. To a spicy (hot) food lover like me, the food is a delight (harissa or berbere.. yummmmm). So when I saw Marcus Samuelsson's book in the library, I grabbed it with both hands. In under 2 hours flat, I had bookmarked 90% of the book for things to try. The book is a beauty, in terms of simplicity of the recipes, the depth of knowledge and the pictures of Africa.
I expected no less from this brilliant chef (Executive Chef at the New York restaurants, Riingo and Aquavit ). Ethipion born and raised in Sweden, the Chef shares the diversity of African culture and food in this book. Featuring 200+ recipes, ranging from spicy stews to the spice blends, made with ingredients readily available in American markets,the book is a keeper.
Here are a few recipes from the book (to look at a few pages of the book, click here (pdf))-
HARISSA - I love this hot spice mix. I use it as a rub(on meat) or as a condiment. It stores up to 3 weeks in the refrigerator.
Ingredients
3/4 cup olive oil
2 garlic cloves, minced
1 teaspoon ground caraway
1 cup mild chili powder
1 tablespoon ground coriander
1 teaspoon salt
2 tablespoons chopped mint
Method:
Heat the oil in a small sauté pan over medium heat. When shimmers, add the garlic and sauté until golden, about 4 minutes.
Remove the pan from the heat. Add the caraway,chili powder, coriander, salt, and mint and stir to combine. Let cool.
And here's something that I will make right after I come back from my break -
POMEGRANATE RICE
Ingredients
2 tablespoon spiced butter or unsalted butter
2 cups broken jasmine rice or long grain white rice
1/2 cups olive oil
2 shallots, chopped
1 two-inch piece of ginger, peeled and grated
1 cinnamon stick
3 cups chicken stock
1 bay leaf
1/2 cup pistachios
Seeds from 2 pomegranates
Method:
Melt the butter in medium sauté pan over very low heat. Add 1/2 cup of the rice, stirring to coat. Cook for 30 minutes, stirring occasionally, until the rice is a nut-brown color. Remove from the heat.
Meanwhile, heat the oil in a medium saucepan over medium heat. Add the shallots, ginger, cinnamon, and the remaining 1 1/2 cups rice and sauté, stirring frequently, until the rice is golden brown, about five minutes. Add the chicken stock and bay leaf and bring to a boil. Reduce the heat, cover, and simmer for 14 minutes. Remove from the heat and let sit, covered, for 10 minutes, or until the liquid is absorbed.
Mix together the rices in a bowl, and fold in the pistachios and pomegranate seeds.
Remove the bay leaf. Serve immediately or at room temperature.
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