United States Chef
Recipes by Cynthia Clampitt (Page 5)
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Djej MakalliSince I’ve written a fair bit about Morocco on this blog (original post here, plus a redirect to more extensive writing here), I figured it wouldn’t… |
Oct 2011
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1 vote
374 views
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Shalada bil Matesha Basila w’l’Hamad m’RakadOkay–so you’ve made your preserved lemons, right? If not, look at the last post, and a week from now, you’ll be… |
Sep 2011
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1 vote
215 views
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Preserved LemonsPreserved LemonsOlives and Preseved Lemons, MoroccoA handful of ingredients stand as cornerstones of Moroccan cuisine. One of those things is… |
Sep 2011
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1 vote
345 views
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Mousse de AguacateMousse de AguacateThe elegant and delicious mousse detailed below is indigenous to Cost Rica. I generally like to use a decorative mold when making… |
Jun 2011
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1 vote
246 views
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Cabrito AsadoGoats, which offer high quality protein and are low in saturated fats, are now growing in importance in beef-happy North America, Australia, and… |
May 2011
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1 vote
668 views
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BarazekJordanian PastryIn the previous post, on traveling in Jordan, I mentioned stopping at Anabtawi/Holy Land Sweets in Amman. That’s it pictured… |
Apr 2011
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1 vote
437 views
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Steak au PoivreThanks to its being grown so many places, pepper is no longer out of reach of all but the rich. It has become one of the necessities of cooking and… |
Mar 2011
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1 vote
427 views
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Peruvian Pumpkin StewWhile squash was consumed by indigenous peoples pretty much throughout North and South America, chilies and potatoes were strictly southern… |
Feb 2011
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1 vote
485 views
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Salt of the EarthMountains of Sea Salt in Port Hedland, AustraliaThough historically, pepper may have been viewed as the spice of life, salt was life itself.… |
Jan 2011
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1 vote
568 views
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Moroccan Marinated OlivesMoroccan Marinated OlivesIn Morocco, when you sit down to a meal, olives generally appear almost instantly. The olives may be plain but are just as… |
Dec 2010
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1 vote
268 views
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