Cardamom

Serves 6 Cookbook author Alice Medrich writes that she created this panna cotta, served individually, because of an Indian rice dish she likes. She sprinkles chopped pistachios and grated cinnamon stick on top. 3 1/4 cups heavy cream 1/3 cup sugar Pinch of salt 5 cardamom pods Generous 1/8 teaspoon crushed saffron threads 2 1/2 teaspoons unflavored gelatin 1 cup whole milk ...

Serves 6 Cardamom, rose water, and candied ginger give this old-time favorite an Indian flavor. Use whole cardamom pods, since the flavor dissipates quickly once it is ground. You can find them in the bulk spice section of some markets or at Indian grocery stores. 5  whole cardamom pods  1  cup white basmati rice  6  cups whole milk  1/2  cup sugar  1  teaspoon rose water or vanilla  1/4  cup finely chopped crystallized ginger  1/3  cup unsalted peeled pistachio nuts, chopped  1. On a cutting board, tap the cardamom seeds lightly with...

Makes one 9-inch layer cake In Sweden, a strawberry cream cake is a traditional dessert on Midsummer Day, which is June 23 this year. The cake calls for whole cardamom pods, which you have to crush, so the seeds release; they're used to infuse heavy cream. The cake batter begins in an electric mixer bowl set over hot water, then the bowl is returned to the mixer stand to finish the beating. You can bake the cake ahead of time and make the infused cream the night before. Once the cake is assembled, eat it within the hour.

Serves 4, with leftovers Vegetable oil (for the pan) 9 cardamom pods 1/2 teaspoon whole cloves 3/4 teaspoon cumin seeds 3/4 cup plain yogurt 1 large clove garlic, thinly sliced 1 piece (3 inches) fresh ginger, peeled and thinly sliced 1/2 jalapeno pepper, seeded and thinly sliced 1/2 teaspoon ground cinnamon ...

Serves 8 Steven Brand, executive chef of UpStairs on the Square, uses Giannone chickens from Quebec for this spring dish. Some steps in his recipe can be done in advance. Ask the butcher to remove the bones from the chicken breasts, but keep the skin intact. WINE BROTH 1 cup dry white wine 1 teaspoon sugar 1/2 teaspoon kosher salt 1 tablespoon lemon juice 1 tablespoon ground cardamom ...

Serves 4 We modified this recipe from www.101cookbooks.com, which was adapted from "The Perfect Scoop" by David Lebovitz. To make 3 cups of strained yogurt: Line a bowl with a fine-mesh strainer. Tip 6 cups of plain whole-milk yogurt into the strainer. Cover with plastic wrap and refrigerate for 2 hours or until thick. Or use Greek-style yogurt. 3 cups strained whole-milk yogurt or Greek-style yogurt 1/3 cup sugar Flavorings (see below)

Serves 4, with leftovers Vegetable oil (for the pan) 9 cardamom pods 1/2 teaspoon whole cloves 3/4 teaspoon cumin seeds 3/4 cup plain yogurt 1 large clove garlic, thinly sliced 1 piece (3 inches) fresh ginger, peeled and thinly sliced 1/2 jalapeno pepper, seeded and thinly sliced 1/2 teaspoon ground cinnamon ...

DURHAM, N.C. — It’s a hot, humid, heavy day. Not exactly biscuits and gravy weather. Even barbecue seems a little much. Cooling down with the ubiquitous and awesome sweet tea is fine — it practically comes out of the faucets here. Luckily, North Carolinians have a unique and refreshing way to beat the Southern heat: paletas, Mexican-style popsicles, from Locopops. Founded in 2005 by the aptly named Summer Bicknell, Locopops is a bit of a play on words, best exhibited by its well thought-out slogan: “Think Global, Act Loco.’’ The tradition of paleta-making originated in...

Serves 6 Cream of wheat in supermarkets is different from the Indian variety, which is known as sooji or soji. Ghee (a clarified butter) is at Indian groceries or at namaste.com or patelbrothersusa.com. 1 cup cream of wheat 5 tablespoons ghee 1 3/4 cups water 1/4 teaspoon saffron threads 1 1/2 cups sugar 1/4 teaspoon powdered cardamom seeds 1 cup finely chopped...

Serves 8 1/2 gallon whole milk 3 dried dates, chopped 2 crushed green cardamom seeds 1/4 cup sugar 1/4 cup broken vermicelli 1/4 teaspoon saffron threads 1/3 cup slivered almonds ...

DURHAM, N.C. — It’s a hot, humid, heavy day. Not exactly biscuits and gravy weather. Even barbecue seems a little much. Cooling down with the ubiquitous and awesome sweet tea is fine — it practically comes out of the faucets here. Luckily, North Carolinians have a unique and refreshing way to beat the Southern heat: paletas, Mexican-style popsicles, from Locopops. Founded in 2005 by the aptly named Summer Bicknell, Locopops is a bit of a play on words, best exhibited by its well thought-out slogan: “Think Global, Act Loco.’’ The tradition of paleta-making originated in...

Serves 6 Cookbook author Alice Medrich writes that she created this panna cotta, served individually, because of an Indian rice dish she likes. She sprinkles chopped pistachios and grated cinnamon stick on top. 3 1/4 cups heavy cream 1/3 cup sugar Pinch of salt 5 cardamom pods Generous 1/8 teaspoon crushed saffron threads 2 1/2 teaspoons unflavored gelatin 1 ...

Serves 8 We love the flavor of tandoori chicken at our favorite Indian restaurant and sometimes wish for something more exciting than poultry. Here, the main ingredient is a butterflied leg of lamb, treated in the same way: marinated in thick yogurt mixed with warm spices. If you’re short of time, buy a jar of tandoori paste and stir 3 tablespoons of paste into the yogurt. Serve with basmati rice and naan. 1 boneless leg of lamb (4 pounds)

Serves 4 We modified this recipe from www.101cookbooks.com, which was adapted from "The Perfect Scoop" by David Lebovitz. To make 3 cups of strained yogurt: Line a bowl with a fine-mesh strainer. Tip 6 cups of plain whole-milk yogurt into the strainer. Cover with plastic wrap and refrigerate for 2 hours or until thick. Or use Greek-style yogurt. 3 cups strained whole-milk yogurt or Greek-style yogurt 1/3 cup sugar Flavorings (see below)

Serves 8 Steven Brand, executive chef of UpStairs on the Square, uses Giannone chickens from Quebec for this spring dish. Some steps in his recipe can be done in advance. Ask the butcher to remove the bones from the chicken breasts, but keep the skin intact. WINE BROTH 1 cup dry white wine 1 teaspoon sugar 1/2 teaspoon kosher salt 1 tablespoon lemon juice 1 tablespoon ground cardamom ...

Serves 6 1 1/2 cups dry red wine 1 cup sugar Grated rind and juice of 1 orange 4 whole cloves 6 cardamom pods, crushed 1 1-inch piece of fresh ginger root, peeled and chopped 6 whole peppercorns 6 ...

Serves 8 We love the flavor of tandoori chicken at our favorite Indian restaurant and sometimes wish for something more exciting than poultry. Here, the main ingredient is a butterflied leg of lamb, treated in the same way: marinated in thick yogurt mixed with warm spices. If you’re short of time, buy a jar of tandoori paste and stir 3 tablespoons of paste into the yogurt. Serve with basmati rice and naan. 1 boneless leg of lamb (4 pounds)

Serves 6 1 1/2 cups dry red wine 1 cup sugar Grated rind and juice of 1 orange 4 whole cloves 6 cardamom pods, crushed 1 1-inch piece of fresh ginger root, peeled and chopped 6 whole peppercorns 6 ...

Makes one 9-inch layer cake In Sweden, a strawberry cream cake is a traditional dessert on Midsummer Day, which is June 23 this year. The cake calls for whole cardamom pods, which you have to crush, so the seeds release; they're used to infuse heavy cream. The cake batter begins in an electric mixer bowl set over hot water, then the bowl is returned to the mixer stand to finish the beating. You can bake the cake ahead of time and make the infused cream the night before. Once the cake is assembled, eat it within the hour.

Serves 8 1/2 gallon whole milk 3 dried dates, chopped 2 crushed green cardamom seeds 1/4 cup sugar 1/4 cup broken vermicelli 1/4 teaspoon saffron threads 1/3 cup slivered almonds ...