Word: cuminal
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...ending up at this stylish venue, tel: (66-77) 425-085. The fine-dining restaurant of a resort of the same name, Zazen serves fusion cuisine, imaginatively presented and using mostly organic ingredients. Try the five-spice barracuda with rosti and sesame cream, or macadamia-crusted chicken skewers with cumin and yogurt...
...seeds 1/4 cup shelled pecans 1/4 cup shelled peanuts 4 slices of egg bread or other semi-sweet bread, torn into pieces 1/4 cup sesame seeds 1/3 tsp thyme 1/3 tsp marjoram 1/3 tsp oregano 4 avocado leaves 2 cinnamon sticks 1/8 tsp anise 3 whole cloves 1/8 tsp cumin 3 whole black peppercorns 1 tomato, roasted 3 tomatillos, roasted 3 cloves of peeled garlic, roasted 1/2 medium peeled onion, roasted 4 cups of chicken broth (from the chicken recipe below) 3 tbsp. sugar 1/2 cup Mexican chocolate salt to taste...
...This small company makes some exquisite double-cream brie and salty feta. Their distinctive blue cheeses come in a mild version for beginners and - for aficionados - a sharper, stronger, crumbly blue-veined variety called Kaha Blue. They also make two flavored feta cheeses?basil and pesto, and garlic and cumin?both of which make food seasonings. Recipes are available at puhoicheese.co.nz. FONTERRA Okay, this may be a multinational giant, but at least it's collectively owned - by no less than 13,000 New Zealand farmers - and produces some distinctively Kiwi cheeses. Try the taupo (produced with extra-creaminess to satisfy...
...This small company makes some exquisite double-cream brie and salty feta. Their distinctive blue cheeses come in a mild version for beginners and-for aficionados-a sharper, stronger, crumbly blue-veined variety called Kaha Blue. They also make two flavored feta cheeses-basil and pesto, and garlic and cumin-both of which make food seasonings. Recipes are available at puhoicheese.co.nz...
...wasn't always this way. Singapore was in the avant-garde of the fusion trend of the early '90s. Knipp, who has lived here for 26 years, can remember a time when every high-end restaurant jumped on the fusion bandwagon, mixing caviar with cumin and foie gras with fennel. Some combinations were daring?such as naturally sweet cod fish and salty miso?but most were mediocre at best. "A lot of chefs don't know how to use Asian ingredients," says Stroobant...