elaichi
I love cardamom. It's been awhile since I've reveled in it, though. For some reason I'd been shying away from using it, thinking it too strong. But ...
Just last week I put together a quick dressing for some seared broccolini. I crushed a clove of garlic with cardamom pods and salt, then sauteed that in butter and hit it with the juice of a blood orange. So simple. So tasty.
And this morning I cleaned the crud out of the mortar. The hot water created a delicious steam of garlic and cardamom. I set it aside to soak, but ever couple minutes used my sudsy hand to waft the steam over for another smell.
Tomorrow I'll go buy some coffee beans and grind a little cardamom to go into the morning's pot.
Just last week I put together a quick dressing for some seared broccolini. I crushed a clove of garlic with cardamom pods and salt, then sauteed that in butter and hit it with the juice of a blood orange. So simple. So tasty.
And this morning I cleaned the crud out of the mortar. The hot water created a delicious steam of garlic and cardamom. I set it aside to soak, but ever couple minutes used my sudsy hand to waft the steam over for another smell.
Tomorrow I'll go buy some coffee beans and grind a little cardamom to go into the morning's pot.