Food and Recipes

 3 packages unflavored gelatin 1/2 c. strong coffee 1/2 t. ground cardamom 1/2 t. ground cinnamon 1/4 t. ground cloves 1/8 t. ground nutmeg 1/2 c. water 3/4 c. white sugar 3/4 c. dark brown sugar 1/2 c. light corn syrup 1/4 teaspoon salt butter (for greasing the pan) powdered (confectioner’s) sugar (about 1/2 c.) […]

   Strong milky black tea steeped with cinnamon, cardamom, black pepper, cloves, accented with the bite of candied ginger, blended into a honeyed marshmallow.   3 packages unflavored gelatin 1/2 c. milky chai (see chai recipe) 1/2 c. water 3/4 c. white sugar 3/4 c. dark brown sugar 1/2 c. honey 1/4 teaspoon salt butter (for

(two servings, 10 minutes) Traditionally, you wouldn’t use ‘good’ tea for this. If you have a fancy high-grade tea, large leaves from a new flush, you don’t usually make chai with it. Typically, tea stalls would use fannings / dust to make chai, and would brew it nice and strong, to give you strength for

These marshmallows taste like they’ve magically materialized straight out of the Arabian Nights. Meltingly soft, gorgeously fragrant.      3 packages unflavored gelatin 1/2 c. water 1 T lime juice 1 T rosewater 1 1/2 cups granulated sugar 1/2 cup honey 1/2 cup light corn syrup 2 pinches saffron threads 1/4 teaspoon salt 1/2 cup

I didn’t actually eat the whole chive blossom in my pho — but I could’ve. 🙂   Basic method for something beef pho-like (no claims to authenticity, as I am new to cooking this kind of food). Start with beef broth (in my case, boil several cups of water and add beef broth paste). Add

It can be hard to find fresh lychees around here; these work just fine with canned lychees. Just be sure to drain them thoroughly before using; you might even want to give them a rinse, as they’re typically packed in heavy syrup. 3 packages unflavored gelatin 1/2 c. lychee puree 2 T lime juice 1

  These will taste distinctly of both rose and pistachio, very delicate in flavor. The lime variety has lime predominant, with hints of rose and pistachio. You could also do 1/4 c. lime juice with 1/4 c. water if you wanted to aim for somewhere in between. I used salted pistachios, and like the surprising

Not really a recipe; I’m just getting used to using our grill to profitably and deliciously use up our farmshare veggies, plus a peach. 🙂   Lots of sweet potatoes, peeled and sliced diagonally 7 zucchini, cubed 1 lb asparagus, trimmed 1 peach, halves or quarters 2 onions, sliced 1/2 cup dried sultanas 1/2 c.

Spicy Shrimp with Avocado and Mango (10 minutes, serves 1-2) I had some frozen cooked shrimp that I’d bought by mistake (usually I prefer to buy raw and cook them, which lets you use them well in a greater variety of preparations), so I was a little stuck trying to decide what to do with

One of my favorite summer treats is ripe mango, sliced and sprinkled with chili, salt, and lime. One of my favorite drinks is a mangaso margarita — made with mango puree, lime, and tequila, with a chili-salt rim. So those perfect summer flavors had to become a marshmallow. I only have a touch of salt