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February 2012
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April 2012

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. 



It's great hot or cold. 


I snagged this recipe from The Splendid Table radio program blog



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




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. 




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


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.

** 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. 



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. 



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. 



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




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