COOKING WITH CARDAMOM : COOKING WITH
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Cooking With Cardamom
- Cardamom refers to several plants of the genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India, they are recognised by their small seed pod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds.
- (Cardamoms) The Kravanh Mountains, literally the "Cardamom Mountains" (Khmer regular script: , Chuor Phnom Kravanh; ????????????, Thio Khao Banthat, ), is a mountain range in the south west of Cambodia, jutting into southeastern Thailand.
- rhizomatous herb of India having aromatic seeds used as seasoning
- The aromatic seeds of a plant of the ginger family, used as a spice and also medicinally
- The Southeast Asian plant that bears these seeds
- The practice or skill of preparing food
- (cook) prepare a hot meal; "My husband doesn't cook"
- Food that has been prepared in a particular way
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- (cook) someone who cooks food
- The process of preparing food by heating it
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Recipe: Fillet of Salmon in a Cinnamon Coating With Cardamom Sauce
Published: May 2, 2007 New York Times
Adapted from “New Arabian Cuisine” by Ingo Maass and Lutz Jakel (Umschau)
Time: 30 minutes
1/2 cup fish stock
1/3 cup heavy cream
3 tablespoons orange juice
3 tablespoons extra-virgin olive oil
1 green cardamom pod
1 1/2 pounds center-cut salmon fillet, skinned, in 4 equal pieces
2 teaspoons cinnamon
Salt and freshly ground black pepper
2 tablespoons grapeseed or corn oil
2 tablespoons cold unsalted butter, in small pieces
Sprigs of flat-leaf parsley for garnish.
1. In a saucepan, combine fish stock, cream, orange juice and 1 tablespoon olive oil. Add seeds from cardamom pod. Bring to a simmer and boil until reduced to 1/2 cup. Set aside.
2. Coat salmon pieces with remaining olive oil. Mix cinnamon with salt and pepper and spread on a plate. Coat salmon with cinnamon on all sides.
3. Heat grapeseed oil in a large skillet over medium heat. Add salmon and saute, turning to cook all sides, about a minute or so per side, until salmon is not quite cooked through in center. Transfer salmon to a warm plate. Tent with foil.
4. Gently reheat fish stock mixture. Season with salt and pepper. Whisk in butter bit by bit. Add any juices from salmon platter. Serve salmon at once, garnished with parsley, with sauce on the side.
Yield: 4 servings.
I made this last weekend for Susan and it was DELICIOUS
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