Spice (82 page)

orange-saffron, seared sea scallops with rice cakes and, 62–64

parsley, beef shish kebobs with sumac onions and, 98–99

C

cabbage, Savoy, in shrimp brik with pistachio and grapefruit charmoula, 89–91

cake, persimmon pudding, with maple sugar crème brûlée, 136–39

caramelized butter, grilled skirt steak with tomato, cumin and, 26–27

caramelized onion tart with poppy seeds, bacon, and dates, 182–84

cardamom, 2–3

recipes with cumin, coriander and, 5–37

carrot(s):

Jerusalem-style, salad with hot goat cheese crottin, 260–61

purée and Egyptian spice mix with nuts and olive oil, 6–7

vanilla-glazed, braised beef short ribs with, 66–67

Casablanca restaurant, 66, 83, 92, 146, 157, 260, 310

celery root skordalia, 341–42

Chaison, Leslie, 333

chamomile, 300–302

berry soup with chamomile sabayon, 312–13

recipes for edible flowers and, 303–29

charmoula:

grapefruit, shrimp brik with pistachio and, 89–91

spice for grilled fish, 205

cheese, 330, 349

recipes with nuts, yogurt and, 332–56

Shoushan’s homemade string, with nigella seeds, 178–79

Turkish, pancakes, 343–45

see also specific cheeses
chestnut soup with moscato wine, black kale malfati in, 125–27

chicken:

crispy lemon, with za’atar, 245–47

egg-lemon soup with grano and sumac, 87–88

lamejun with roasted peaches, pistachio, and sumac, 94–96

Persian fried, 56–57

roast, stuffed with basturma and kasseri cheese, 223–25

and walnut pâté with smoky paprika, 146–48

chickpea(s):

crepes, 8–9

flour, in spinach falafel with tahini sauce and pickled pears, 185–87

in hot buttered hummus with basturma and tomato, 200–202

and potato terrine stuffed with pine nuts, spinach, onion, and tahini, 110–12

spicy fideos with vanilla, saffron and, 47–49

cider, galette of tender pork with cumin and, 24–25

cilantro:

in Fanny’s fresh pea and two potato soup, 212–13

in shrimp brik with pistachio and grapefruit charmoula, 89–91

cinnamon, 102–3

recipes with allspice, nutmeg and, 105–39

Cisco Brewers, 4

citrus, 71

recipes with sumac, fennel seed and, 74–99

zesting, sectioning, and toasting, 72

C-licious: orange-coriander sangria, 37

coconut, in swordfish kebobs with nigella seed vinaigrette, 190–91

cod:

salt, fritters with red wine and sweet peppers, 157–60

with truffled leek sauce and sweet potater tots, 289–91

coffee, 28–29

Arabic, pot de crème, 30–31

grounds, reading fortunes in, 29

Turkish, 32–33

Cooke, Ailsa, 214

Cooking of the Eastern Mediterranean
(Wolfert), 88

coriander, 2–3

recipes with cumin, cardamom and, 5–37

corn cakes, Wilton’s, with nasturtium butter, 306–7

couscous, almond, veal tagine with Moroccan spices and, 162–65

crabmeat:

baby sole with raki and, 270–71

egg-lemon soup with saffron and, 51–52

crackers, savory Turkish-style (crick-cracks), 176–77

cranberry beans stewed with tomato and cinnamon, 113–14

cream, heavy:

in Arabic coffee pot de crème, 30–31

in baby sole with crab and raki, 270–71

folding custard and, 135

in frozen jasmine soufflé with tropical fruit syrup, 323–25

in maple sugar crème brûlée, persimmon pudding cake with, 136–39

in nougat glacé, poached nectarine stuffed with, 316–19

in potato risotto with green olives, walnuts, and rosemary, 294–95

in salt cod fritters with red wine and sweet peppers, 157–60

in scallop pizza with leeks and fennel seed, 92–93

in strawberry lavender tart, 326–28

crème brûlée, maple sugar, 139

crème fraîche:

Bavarian, poached figs in spiced red wine with, 132–35

in caramelized onion tart with poppy seeds, bacon, and dates, 182–84

folding custard into, 135

monkfish with ginger, seared greens and, 53–54

cremolata, Sicilian, with sugared almonds, 354–56

crepes, chickpea, 8–9

crick-cracks: savory Turkish-style crackers, 176–77

crust, for strawberry lavender tart, 326–28

cucumbers:

and chopped romaine salad with yogurt dressing, 256–57

for Nookie’s pickles, 280–81

red lentil köfte with tomato, pomegranate and, 12–14

cumin, 2–3

recipes with coriander, cardamom and, 5–37

Cupia restaurant, 144

curry powder, 196–97

homemade, 209

recipes with turmeric, fenugreek and, 199–225

D

dates: