Rock Salt
Rock Salt has a grayish color because it retains more minerals than other salts. It is not a food-grade salt, but it is used to make hand cranked ice cream and is traditionally used as a bed on which to serve baked oysters and clams.
Toasting Sesame Seeds
I love sesame seeds. I love sesame oil. Basically, I love anything sesame.
Sesame seeds are the tiny oval seeds of a tropical herb. They have a mild, nutty flavor that is best brought out by toasting. In a small skillet, toast sesame seeds over medium-low heat 1 to 2 minutes. Stir and shake the pan often to prevent burning until the seeds are lightly browned.
Just picked up the antiques plates at the Island Flea Market yesterday afternoon. I always keep my
eye out for old plates. I usually don’t care if they match, but it is quite a bonus if they do.
My Favorite Coffee!
If you are ever in the North End of Boston go to
Polcari’s Coffee and get your coffee from Bobby Eustace. You
can also order online from them. Here is the link:
http://polcariscoffee.com/. Tell him that Victoria
sent you!
Baked Clams Oreganata
1 Dozen Scrubbed Littleneck Clams
1 Cup Bread Crumbs
1 Tablespoon Finely Grated Parmesan Cheese
2 Cloves Minced Garlic
2 Tablespoons Finely Chopped Flat Parsley Leaves
2 Tablespoons Finely Chopped Fresh Oregano Leaves
¼ Teaspoon Crushed Red Pepper Flakes
¼ Teaspoon Kosher Salt
2 Tablespoons Olive Oil
2/3 Cup Clam Juice
1 Tablespoon Freshly Squeezed Lemon Juice
Preheat the oven to 450° F. Put the clams in a single layer on a baking sheet. Put in the oven for 3 minutes or until the clams begin to open slightly. Remove from the oven and pry the clams open with an oyster knife or a butter knife. Discard the tops of the shells. Use the knife to completely loosen the clam from the bottom of the shell.
Preheat the oven to broil and move the top rack to within 3 inches of the broiler.
In a medium bowl combine the bread crumbs, Parmesan cheese, garlic, parsley, oregano, crushed red pepper and salt. Add the olive oil and stir well. Add the clam juice and the lemon juice. Stir well. The mixture will be moist. Use a spoon and your fingers to stuff each clam with the crumb mixture. Press the mixture down and divide the mixture evenly between the clams. Put the clams back into the baking pan. Add ½ cup of water to the pan. Slide the pan under the broiler and cook for 5 minutes. Check for browning. Once browned and crisp, remove and serve. Serves 4
Indian Spices
Spices are at the very heart of Indian cooking. Flowers, leaves, roots, bark, seeds and bulbs are used in endless combinations to produce an infinite variety of flavors. Flavors are sweet, sharp, hot, sour, spicy, aromatic, tart, mild, fragrant or pungent. Spices are often combined to create exotic flavors. It is best to obtain spices in a whole seed form and to grind them just prior to use.
Adrack – Ginger
Amchur/Amchoor Powder – Mango Powder
Achar – India Pickle
Ajmud – Celery/Radhuni
Ajwain – Carom/Thyme Seed
Amala – Indian Gooseberry
Anardan – Pomegranate Seed
Badam – Almond
Badi Elaichi = Black Cardamom
Camiki – Mango Extract
Chakra Phool – Star Anis
Chironji – Chironji Nuts/Chironji Seeds
Choti – Green Cardamom
Dalchini – Cinnamon
Dhania – Coriander Seed
Dhania Powder/Pisa Dhania – Coriander Powder
Garam Masala – Spice Mixture
Galub Jal – Rose Water
Gur – Unrefined Sugar
Haldi – Turmeric
Hari Dhaniya – Green Coriander
Harad/Hime – Termainalia Chebula
Hari Mirch – Green Chili
Hing – Asafoetida
Imli – Tamarind
Jaiphal – Nutmeg
Jauitri – Mace
Jeera – Cumin Seed
Jethimadh – Licorice Powder
Kachra – Capers
Kadipatta – Curry Tree or Sweet Neem Leaf
Kaju – Cashew Nut
Kala Namak/Sanchal – Black Salt
Kali Elaichi – Black Cardamom
Kali Mirchi – Black Pepper
Kali Zeera – Black Cumin
Kalonji – Nigella Seed
Kasoori – Fenugueek Leaf
Katira Goond – Tragacanth Gum
Kebab Cheeeni – Allspice
Kesar Zaafraan – Saffron
Kesar Miri Miri – Saffron Pulp
Khajur – Dates
Kokum – Garcinia Indica
Khus Khus – Poppy Seed
Kudampuli – Garcinia Gummi Gutta
Lashun – Garlic
Lal Mirchi – Red Chili
Lavang – Cloves
Kali Mirch – Peppercorns
Methi Leaves – Fenugueek Leaf
Methi Seeds – Fenugueek Seed
Namak – Salt
Nimbu – Lemon/Lime
Pudiha – Mint
Payaz/Ganda – Onion
Panch Phoron – Bengali Five Spice
Pathar Ka Phool – Black Stone Flower
Pippali – Long Pepper
Peeli Mirchi – Yellow Pepper
Rai – Brown Mustard Seed
Ratin Jot – Alkanet Root
Safed Mirchi – White Pepper
Saji Na Phool – Citric Acid
Sarson – Mustard Seed
Sarson Tel – Mustard Oil
Saunf/Sanchal – Fennel Seed
Shahi Jeera – Caraway Seeds
Sirka – Vinegar
Soa Say – Dill
Sonth – Dried Ginger
Suwa/Shopa – Aniseed
Tej Patta – Malabathrum Bay Leaf
Til – Sesame Seed
Shimla Mirch – Capsicum
Tulsi – Holy Basil
Food offered without affection is like food offered to the dead.
-Hindu Proverb
