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Spices of Life: Simple and Delicious Recipes for Great Health

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Spices of Life: Simple and Delicious Recipes for Great Health Cover

ISBN13: 9780375411601
ISBN10: 0375411607
Condition: Standard
Dustjacket: Standard
All Product Details

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Excerpt

STEAMED ASPARAGUS WITH CARDAMOM BUTTER

Rich Vellante, the talented executive chef of Legal Sea Foods restaurants, developed this wonderful recipe during the "Spices of Life" project when we were working with Chef Suresh Vaidyanathan from the Oberoi Hotel group in India.

2 tablespoons whole cardamom pods (about 50), smashed with the flat side of a knife

1/4 cup virgin olive oil

1/4 cup unsalted butter

2 pounds fresh asparagus, tough woody stems snapped off

1/2 teaspoon salt

Six Servings

First

Toast the cardamom pods in a heavy skillet for about 5 minutes over low heat, shaking the pan from time to time until the cardamom is very fragrant. Add the olive oil and butter and slowly heat to infuse the oil and butter with the cardamom flavor for about 10 to 15 minutes while the asparagus is cooking.

Second

Rinse the asparagus stalks and arrange in a heatproof plate, such as a pie or quiche pan, or in a steamer basket. (If using bamboo, line the basket with a piece of parchment or wax paper.)

Third

Fill a large pot or a wok with several inches of water and heat until boiling. If using a plate, set it on a tuna fish can with both the top and bottom removed. Or, set the steamer basket in the wok. Steam the asparagus 5 to 6 minutes, or until just tender. Remove and arrange on a serving plate.

Fourth

Pour the cardamom butter and sprinkle the salt over the asparagus and serve.

+ Ayurvedic doctors credit cardamom with stimulating the heart and aiding digestion. Cardamom, cinnamon, and bay leaves together are referred to as the "Three Aromatics." The combination is believed to aid in the absorption of medicine.

AVOCADO TOMATO SALSA

This salsa is delicious, easy, and versatile. I serve it with many grilled foods, including seafood, pork, and chicken. It's also excellent as a dip with tortilla chips. To preserve the salsa and prevent it from darkening, bury the avocado pits in it, cover tightly, and store in the refrigerator. It will keep for 3 to 4 days.

3/4 pound ripe tomatoes, rinsed and drained, stems removed

2 avocados, peeled, pit removed, cut into 1/4-inch dice

Juice of about 1 1/2 limes (about 4 1/2 tablespoons)

1 jalapeno chile, cored and seeded, or to taste

1 tablespoon minced garlic

1 cup minced scallion greens

2 tablespoons fruity extra-virgin olive oil

1/2 cup fresh cilantro leaves, chopped coarsely

1 teaspoon salt

Makes 5 to 6 Cups

First

Cut the tomatoes in half and scoop out the seeds. Cut into 1/2-inch dice and put in a serving bowl.

Second

Add the remaining ingredients and carefully stir to mix evenly. Taste for seasoning and adjust if necessary. Use as directed in the recipe or served with any type of grilled meat, seafood, or vegetable.

+ Avocados help to lower cholesteral and regulate blood pressure, and are good for the skin.

SPICY SALMON CURRY

Six to Eight Servings

According to Camellia Panjabi, author of THE GREAT CURRIES OF INDIA,"curry," as the word is used in India, simply means gravy. The origin of the word, from kaari, is a meat, vegetable, or seafood dish especially suited to (but not always eaten with) rice. This aromatic sauce, with its unique blending of myriad flavors, is quite different from the typical overpowering curry sauce. Other types of seafood, including shrimp, scallops, or other firm-fleshed fish fillets, may be used in place of the salmon.

2 1/2 tablespoons virgin olive oil

2 medium onions, peeled and chopped coarsely (about 2 cups)

1 28-ounce can whole tomatoes, seeded and diced, with juice (about 2 cups)

1/4 cup unsweetened coconut milk

1 1/2 tablespoons firmly packed light brown sugar

2 pounds salmon fillets, skin removed, cut into 2-inch-wide sections

2 cups fresh peas or thawed frozen peas

1 1/2 teaspoons salt, or to taste

1 teaspoon tamarind pulp dissolved in 2 tablespoons warm water, seeds removed*

3 tablespoons freshly squeezed lemon juice (juice of 1 medium lemon)

Seasonings

2 small bird's-eye chiles, ends trimmed and seeds removed**

1 small jalapeno chile, ends trimmed and seeds removed

3 stalks lemongrass, ends trimmed to tender heart and tough outer stalks removed, cut into chunks***

8 cloves garlic

1 2-inch length fresh ginger, peeled and cut into small pieces

1 tablespoon ground cumin

1 tablespoon ground coriander

First

Prepare the Seasonings by dropping the ingredients in descending order down the feed tube of a food processor, or into a blender, with the machine running. Pulse and scrape down the sides of the work bowl with a spatula until you have a rough but even texture. If the lemongrass remains in large pieces, carefully scrape the seasonings onto a cutting board and chop by hand.

Second

Heat a heavy wok or a Dutch oven or large casserole over medium-low heat until very hot but not smoking. Add the oil and heat until very hot, about 20 seconds. Add the seasonings and stir-fry over medium heat, stirring constantly with a wooden spoon, for 3 to 4 minutes, until very fragrant.

Third

Add the chopped onions and stir, then cover and cook, stirring occasionally, for about 4 minutes, until soft and translucent. Add the tomatoes, coconut milk, and sugar, and cook, partially covered, for 5 to 7 minutes. Add the salmon, peas, salt, tamarind, and lemon juice, stir together, and cover. Cook until the fish turns opaque and a knife passes through easily, about 6 to 7 minutes. Taste for seasoning and serve on a platter or in serving bowls. Serve with steamed jasmine or basmati rice.

+Ayurveda cautions against eating too many tomatoes, believing that they can be toxic to the body, but it also considers them to be healing when cooked with certain spices. Tomato juice with cumin is recommended for improving digestion.

* If tamarind pulp is unavailable, use freshly squeezed lime juice or cider vinegar to taste.

** If unavailable, substitute 1 1/2 teaspoon dried chile flakes or to taste.

*** Fresh lemongrass is available at most Asian markets. You may use dried, but first reconstitute by softening in boiling water to cover for 20 minutes.

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Average customer rating based on 1 comment:

itzapearl, April 11, 2008 (view all comments by itzapearl)
I have not bought the book yet, however, I was very impressed with her essay. I have to write an essay for one of my college courses and she has inspired me to write about "the preventative and healing properties of food" which she seems very passionate about.
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(6 of 16 readers found this comment helpful)

Product Details

ISBN:
9780375411601
Author:
Simonds, Nina
Publisher:
Knopf Publishing Group
Subject:
Specific Ingredients - Herbs, Spices, Condiments
Subject:
Health & Healing - General
Subject:
Quick and easy cookery
Subject:
Cookery (Herbs)
Subject:
Spices
Subject:
Health
Subject:
Cooking and Food-Special Diets
Copyright:
Publication Date:
February 1, 2005
Binding:
HARDCOVER
Grade Level:
General/trade
Language:
English
Illustrations:
60 4-C PHOTOS/ TINA RUPP
Pages:
400
Dimensions:
9.46x8.27x1.12 in. 2.85 lbs.

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Related Subjects

Cooking and Food » By Ingredient » Herbs and Spices
Cooking and Food » Diet and Nutrition » Healthy Cooking
Cooking and Food » Diet and Nutrition » Special Diets » General
Cooking and Food » Dishes and Meals » Sauces, Salsa, and Condiments
Cooking and Food » General
Cooking and Food » Regional and Ethnic » Asian

Spices of Life: Simple and Delicious Recipes for Great Health Used Hardcover
0 stars - 0 reviews
$11.50 In Stock
Product details 400 pages Alfred A. Knopf - English 9780375411601 Reviews:
"Publishers Weekly Review" by , "For many home chefs, reading through most cookbooks is a bit like perusing some high-end fashion magazine: an exercise in aspiration — you'll never get around to making that Boeuf en Croute, but it's nice to imagine a world in which you would. Then there are cookbooks like this one, which is more like an issue of Self than Vogue: full of straightforward but practical recipes, and peppered with loads of health information. Structurally, the book is rich with material, although somewhat confusing: in addition to chapters organized by theme ('Pleasures from the Garden,' 'Hearty Stews and Braises'), there's interstitial material from alternative health experts like Andrew Weil, with recipes relating to their medical philosophies. The chapters are creative and useful. Why don't more chefs devote a chapter, as Simonds (A Spoonful of Ginger) has, to 'Appetizers That Can Serve as a Meal'? Mixing Indonesian, French and Italian recipes within one chapter, Simonds displays her wide-ranging professional and personal experience, sharing meals kids will love, like Teriyaki Beef. For those who relish cookbooks for the elegance they promise, Simonds's side notes may seem less than sexy (learning that dill is supposed to cure bad breath somehow makes the dish the note accompanies less appetizing), but for those open to alternative medicine, and curious about international cuisine, this book is uniquely useful, and Simonds's recipes are easy and inviting. Forecast: Simonds contributes to Gourmet and the New York Times, and is a well-known expert on Asian food and culture. Expect her book to garner reviews and attention, which should yield solid sales." Publishers Weekly (Copyright Reed Business Information, Inc.)
"Synopsis" by , Food is undeniably the spice of life, and Simonds proves it on every page of this seductive cookbook — from the Spicy Peanut Dip she offers in "Something To Graze On" to the Sesame Grilled Eggplant in "Pleasures from the Garden." Also included are the amazing healing properties of spices.
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