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February 2012
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Dried Lime-Omani Tea

This tea is surprisingly light and has a rich flavor. It has a little different edge to it than regular tea. 

 

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It's great hot or cold. 

 

I snagged this recipe from The Splendid Table radio program blog

 

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You'll need 2 dried limes and 4 cups of water. 

 

 

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With a mortar and pestle smash the two limes. They can also be smashed in a plastic bag with a meat cleaver or a rolling pin. 

Add the smashed limes to 4 cups of water in a medium saucepan. 

Bring to a boil, lower the heat and simmer for 4 minutes. 

 

 

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Line a mesh strainer with cheesecloth. Place over a bowl, and strain the tea. 

Add sugar to the tea. I prefer agave syrup. This is added to taste. 

Dried limes can be found at most any Middle Eastern Grocery store or on line. I highly recommend you get some, they are great in stews and other dishes. 

Here's the recipe I snagged. 

@@@@@ Now You're Cooking! Export Format

Dried Lime-Omani Tea

beverages

2 dried limes

4 cups water  sugar to taste


1. Break the limes into several pieces (you can use a mortar and pestle or put them in a sandwich bag and smack with a hammer.)

Combine the water and lime pieces in a small saucepan, bring to a boil over high heat, then reduce heat to medium-low and simmer for 4 minutes.

2. Remove from heat and strain through cheesecloth or a coffee filter.

Discard the solids. Add the sugar to the tea and stir until dissolved.

Drink hot or cool to room temperature and then refrigerate.


http://www.publicradio.org/columns/splendid-table/recipes/dried-lime-tea.html

** Exported from Now You're Cooking! v5.87 **

And that's that

 


Enchilada Sauce of Three Chiles

I wanted to kick up my enchilada sauce a little, so I pulled out every jar and bag of dried chile I had and did a little chile homework.

When I decided which chiles I wanted to use, I got busy measuring tasting and taking notes. What I came up with is a dark, rich sauce, a little earthy and a bit spicy.

But before I did that though, I made a batch of corn tortillas. I'll post those next. 

 

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I needed these beauties so I could make my New Mexico style flat enchiladas

Want to make some sauce and enchiladas?...

 

Continue reading "Enchilada Sauce of Three Chiles " »


Himalayan Salt Slab Potatoes

I'm still loving my new salt slab.  I roasted some potato slices on it and are they ever great. 

 

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Crispy on the outside, yet soft and fluffy on the inside. 

While the salt slab and oven were heating up together to 500*F, I prepped the potatoes. 

 

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Slice the potatoes. In a bowl toss the sliced potatoes with some olive oil and freshly ground black pepper. 

 

 

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Arrange the sliced potatoes on the salt slab and roast until golden brown. I didn't have to turn them, they were perfectly golden brown on both sides. 

My new favorite way to roast potatoes. 

And that's that