It’s been way too long since I blogged, almost 4 months – I know… that’s just terrible! I did try though 😉
As you all know, I started my business “Shamim’s Pantry” earlier this year and it has taken off to a good start! I make my ghee from local grass-fed butter from a farm here in the Midwest. And because Continue reading →
Again… it has been a tad bit too long since I wrote to you last. As I mentioned in my previous post I was working on “Project Ghee”, well I don’t think I called it that exactly … but it sure does sound good right now 🙂
Anyway, let me tell you what I’ve been up too. I’ve been preoccupied with ‘GHEE’, now I’m sure you shaking your head and thinking, “Really Shamim, like you had to tell us that!” (sarcasm intended) Well, of course it’s ghee. Ghee all the way baby!
“Nah! It’s not really cold yet!” I’ve been repeating this to myself every day. Well… the weather hasn’t dipped that low yet. Come on, don’t frown – it’s Minnesota for goodness sake! If I complain of the cold, I might as well pack my bags and leave.
Walking to the bus stop yesterday morning was bitterly cold. I felts little streams of tears running down my face and no, I was not crying, my eyes were watering from the bitter wind blowing into them. Continue reading →
Thanksgiving is a holiday we absolutely adore! It’s my son’s favorite! We have for several years now celebrated it in our home with the whole shebang. I brine the turkey for a couple of days and then dry rub it with loads of spices just before shoving it into the oven for several hours. As it leaves it’s warm cocoon, the golden bird is greeted with all the glory of a coronation, with many eyes feasting on its magnificence. Continue reading →
Cumin, can be added to many curries as a seed or ground into a powder. In fact, one of the popular spices in most curries IS cumin, believe it or not.
Cumin seeds are slightly crescent shaped with ridges appearing lengthwise around them. Don’t let the seeds fool you, they may look dry and dusty but the magic is all inside. In seed form they taste earthy with pungent undertones.
Cumin seeds are used either at the initial stage of cooking a curry or they are popped in hot oil and sprinkled at the end as a garnish. The hot oil enhances the deep and nutty aroma of the spice. The flavor of the cumin really kicks in when it is cooked.
The most dramatic of techniques, to intensify its flavor, would be to fry it in a little oil or ghee, at a really high temperature until it starts popping. Becareful not to burn them at this stage. If you do, it is best to throw it out and restart with some fresh oil. Continue reading →