All posts tagged: Cardamom

Roasted Cheese-Stuffed Spiced Tomatoes

There’s a roasted caprese I love to make for the family: campari tomatoes stuffed with ciliegine, basil, and topped with seasoned bread crumbs. While I was craving them last weekend, I was also craving sambousak, a buttery, sesame pastry filled with muenster cheese. Lori serves them whenever she cooks a Syrian feast. In fact, it’s how we begin one. While she works the stuffing, I am usually put on sesame seed duty. Dipping and pressing each pastry into a bowl of seeds, then lining them up on a baking sheet and popping them into the oven. The aroma of that moment is what I’m after. In a perfect world, I would’ve made both. But it’s finally truly warm out and I wanted to fully embrace “less is more” on a Sunday afternoon. The only solution was this: stuffing tomatoes with muenster cheese, leaning more towards Syrian cuisine by using familiar spices, swapping out the basil for parsley, and then topping each tomato with sesame and nigella seeds before they get popped into the oven and, …

Blood Orange Z’hug

“…What is Z’hug!?” was a popular question I received last week when I shared the recipe to a Citrus and Z’hug Marinated Manchego party-starter (and maybe ender. You decide). While it used a spice blend inspired by z’hug’s main ingredients, this is all fresh and seriously addictive. It’s a gorgeous green sauce originating from Yemen that is delicately spiced with cardamom, cumin, coriander, and crushed red pepper. It also packs a punch from using fresh, hot chile peppers and garlic. What makes this z’hug (AKA zhoug) a bit less traditional is that I’ve added citrus flavors because, well, it’s still citrus season and I’m still celebrating. You’ll want to drizzle this onto everything, spoon it into anything, swirl it, plop it, drop it (like it’s hot). Okay, I’ll stop. Need some ideas? It goes with ANYTHING tomato. Fresh or roasted or even sauce! I made a pumpkin cannellini bean stew and swirled green right into it. You can add this to any stew, soup, spread. It’ll also make a nice addition to your next cheeseboard. …

Back to Basics

When the new year arrived, I didn’t do the things I’d normally do, or the things I intended on doing. No lists. No thought-out resolution. In fact, while Danny and I were with his family waiting patiently for the countdown to reach midnight, like we always do! someone glanced at their phone and noticed it was thirty seconds past. We were watching a recording of the countdown happen. We all laughed, calling it a typical Frank Pizzarelli moment, but I do think it meant something. We spent a lot of our time in New Paltz at his aunt’s beautiful home, nearby this castle. The day we were supposed to leave ended up being a snow day, one of my favorite days out of our vacation. After walking to the castle and working up an appetite, Dan and I made reservations at A Tavola Trattoria, an Italian farm-to-table that reminded me there’s a reason why Glasbern Inn’s farm food made me cry with pure joy: there is nothing better than a locally sourced meal. Nothing. There …

Indian-Spiced Roast Chicken

When winter comes, I crave the warm, heart-reaching spices. Garam masala is made with my mortar and pestle. The bright reds of cayenne, chili, and paprikas are used more often to paint every dish. Pinches of cinnamon, cardamom, cloves, and nutmeg in almost everything, from home-cooked meals to all baked goods. This isn’t to say I don’t welcome them during the warmer months; I do. This is to say I celebrate the hell out of them when trees loosen up and we find ourselves bundled up, head-to-toe. When we spent our first cold and snow-filled week at New Paltz, we ate plenty. But when we ordered take-out from their one-and-only Indian restaurant, Dan and I ate, like, well, animals, according to his father. It was a feast of chicken tikka masala, masoor dal, chana dal, chicken and vegetable biryani, meat and potato samosas, naan, sauces–one a very bright green which reminded me of pandan, something Tory and I discovered while eating Kaya Toast. This feast was everything we NEEDED, and some. It was the best …