Tag Archives: mustard seed

Another Indian-Spiced Sunday Roast Chicken

11 Mar

I know I bang on about toasting your own spices all the time. And I’m not apologizing, because if you don’t, you miss out on a fantastic range of flavors. I was very happy to see a fellow blogger find this out on her own recently (Violets and Cardamom) when she went to a Peruvian cooking course. Her own recipes look amazing, and I can’t wait to try a few.

But I digress. The other weekend I was a bit lazy and decided to grab the panch phoron, or “Bengali five-spice”, instead of coming up with my own spice mix. I did still toast those spices to maximize their flavor, but because of the fenugreek I used the coffee grinder (which has now become the dedicated spice grinder).

It was a lovely lazy option, because soon the house filled with a delicious smell as I mixed the spices Continue reading

¡Viva Pollo Mexicana!

13 Nov

Perfectly roasted, perfectly seasoned. Really, this is a must try.

Okay, pretty soon this blog will need to be called “Tiny Chicken Stories” instead of “Kitchen” if I keep getting a chicken at the farmers market every week. But I must admit, I really did outdo myself this time, and it wasn’t even on the time-consuming pepita-cilantro sauce that accompanied the chicken. Sadly, we didn’t even need it, even though it was delicious. I will have to make some (chicken) enchiladas soon and use the sauce then.

So what did I do that was so amazing? I’m not sure if it was the spice mixture or the butter. Since I have been responding well to the sheep and goat milk products recently, I found some goat-milk butter at Whole Foods and decided to try it. It has a delicious flavor, not sour at all, as I expected. It also melts quicker too. But it tastes like the smooth, unsalted butter of Europe, and I’m hooked.

Last night as I’m cooking the sauce, I decide to take about half a stick of the goat butter and mix in some ground cumin. I went to toast some cumin seeds up to grind them, then found a mixture that I’d already made that had ground cumin, coriander and brown mustard seeds. What the heck? I thought, and mixed in about a teaspoon of it into the butter. Continue reading

The Spanish Days of Summer

6 Aug

This one’s in honor of Santa Barbara’s Spanish Fiesta Days, which began yesterday. And we had this last night…hmm, I wasn’t even thinking about that at the time! I guess the excitement of our trip up to Santa Barbara (we’re leaving in a few minutes!) put me in the mood.

Grilled corn and my $7 corn scraper from Sur la Table

So, viva España! Pork is rarely better than with some smoked paprika slathered on it. And, before you vegetarians and vegans turn away, I’m sure this marinade will be super delicious on tofu or seitan, and certainly grilled. Just make sure you marinate it for longer!

I love getting my mortar and pestle out—as a matter of fact, I love it so much that I hunted it down for our very dear friends C+E. Turns out it’s very easy to find at Williams Sonoma, even though I brought mine over from the UK after buying it from the delightful Lakeland Limited catalogue.

Ahhh...smoked paprika. If only we'd had some rioja!

Anyway, on to the recipe. It was delicious, if I do say so myself. And yes, you will need a mortar and pestle, or a coffee grinder. If you’re really fancy, you’ll have a special spice grinder, and if so, wooo, get you! Continue reading