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Adding Spice to Donna's Life!!

4/27/2015

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Photo Adam Grimshaw
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After Kerry posted about her trusted chickpea tagine, I realized I was in a dinner rut. I needed to change up my repertoire, and bring some warmth and spice to my palate.  So, I had Kerry come over, with a tote full of exotic spices, and do a cooking demo.  She says that while it can, of course, be cooked in a traditional tagine, she doesn't actually own one, and so uses a dutch oven. Here is her delicious recipe: 

5 tbsp olive oil
1 large onion, roughly chopped
3 cloves garlic, minced
1 inch fresh ginger, minced (or 1 tsp grounded)
2-3 cinnamon sticks (or use 2 tsp ground) 
1 tsp cumin seeds
1 tsp saffron threads
salt
2-3 tsp harissa paste (or dried harissa)
2 cups canned chopped tomatoes
1 lemon, juice and zest
a handful fresh cilantro, roughly chopped
1 sweet potato, peeled and cut into 2-inch pieces
2 small white or red potatoes, cut into wedges
3 carrots, peeled and cut into 2-inch pieces (I used orange and purple)
1 zucchini, cut into 2-inch pieces
10 dried apricots, cut into halves
1 can drained chickpeas/garbanzo beans
a handful of roasted almonds, roughly chopped

Preheat oven to 400 degrees F.  Toss the cut up carrots, potatoes, sweet potato, and zucchini in 2 tbsp of the olive oil and place on large baking sheet.  Roast for about 35-40 minutes.  
Meanwhile, heat remaining olive oil in a heavy stainless steel, enameled cast iron, or clay pot, and add the onion.  Sauté a few minutes.  While the onion softens, soak the saffron threads in a small bowl of warm water (about a tablespoon or so of water will do).  You can also toast the cumin seeds at this time.  I use a 5" cast iron skillet over a medium-high flame, and move around the seeds frequently to prevent scorching, toasting about 6-8 minutes or until they become very fragrant.  Give the seeds a grind in a spice grinder or mortar and pestle, then add to the onion.  Stir for a few seconds, then add in garlic, ginger, the cinnamon sticks, and other spices.
Stir then add harissa, lemon juice, tomatoes, and cilantro. 
Bring to a boil, then lower the heat and simmer, with lid on, for about 45 minutes, stirring once or twice during cooking.  Add the roasted vegetables, apricots, and almonds; stir.  
Serve with Magical Rice (or couscous) and top with a bit of snipped cilantro.  
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EGG DYEING FUN

4/5/2015

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Messy fun for the tots! Easy going time for the parents!  Simple snacks, perfect for little hands.  A celebration of Spring,  community, friendship and tradition.  Life is good in Brooklyn, NY! 

Our dear friend, Deborah, not only showed up with her adorable boys, but also with all the ingredients to make homemade bread.  She mixed and demonstrated for kids and adults alike. She let it rise and then baked it while we were dying eggs!  The whole house was filled with the delicious smells of fresh baked bread!  We all got an extra thrill, and laugh when she pulled out the homemade butter she had made with her boys earlier in the day.  I will post pictures, recipes and demos soon. 
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ARRANGEMENTS HAVE BEEN MADE

4/5/2015

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At last!!!  First warm, sunny day in Brooklyn.  Spring has arrived (At least for today!) I took full advantage of the lovely day bopping around town with my friend and business partner Kerry.  We decided that nothing says spring like a daffodil and so we picked up several bunches.  We couldn't resist pairing these warm sunny flowers with these gorgeous, cool blue Hydrangeas.  I think they make a perfect pairing, especially when simply arranged in these vintage milk-glass vases.  SWEET! 
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