Salty Smoky Roasted Almonds

The cumin and coriander give the almonds a smoky flavor while the half sharp Hungarian paprika adds a bit of heat. These almonds are wonderful to snack on.

Photography by Heaven on Hearth

You will need:

(Printable Recipe)

1 cup raw almonds

1 teaspoon cumin

¼ teaspoon coriander

½ teaspoon Hungarian half sharp paprika

½ teaspoon sea salt

1 teaspoon olive oil

Pre-heat oven to 400° Fahrenheit.

In a bowl, pour the almonds and drizzle with 1 teaspoon olive oil. Mix well, ensuring that the almonds are well covered with oil. This allows the spices to stick to the nuts. Sprinkle the spices and salt on the nuts and combine well. Then spread the almonds out on a parchment lined baking sheet and roast for 10 minutes or until lightly roasted. Turn the nuts halfway through so that one side doesn’t get burned. You will smell when they are ready, as a nutty scent will tickle your nose. If you like your nuts very salty, when they are done, season with some more salt and allow to cool. They will keep for a week in a sealed bottle.

Salty Smoky Roasted Almonds

Makes 1 cup. Voilà. This compliments a glass of wine, beer or even a cocktail. Go ahead and try with other spices as well.

Read more...

Salmon with Garam Masala Baked in Parchment

With all different types of spices available on the market, it’s so easy to experiment.

Indian spices in particular tend to have everything you need to tickle your tastebuds. They like to blend a handful of spices that are fragrant, pungent, warm, spicy and sweet into a beautiful blend of flavors.

Garam Masala is an Indian mix of spices, made of ground coriander, black pepper, cardamom, cinnamon, charmushka, caraway, cloves, ginger and nutmeg, that compliment the salmon perfectly without being too overpowering.

Photography by Robert Demetrius

You will need:

2 feet parchment paper

1½ pounds of salmon

½ teaspoon salt

1 teaspoon Garam masala, Punjabi style

Pre-heat oven at 500°Fahrenheit

Salmon Filet on Parchment Paper

Spread 2 feet of parchment paper on a flat surface, place the salmon filet in the middle of the sheet. 

Salmon Filet Seasoned with Salt and Punjabi Style Garam Masala

Season the filet, with ¼ teaspoon salt and ½ teaspoon Punjabi style Garam masala on each side.

Seasoned Salmon Filet Folded in Parchment Paper

Once seasoned, fold the paper lengthwise first, by folding about 1 inch wide, until you have reached about 1 inch away from the filet, then fold the sides then fold under the filet.

Place the salmon, folded in parchment paper on a baking sheet lined with aluminum foil. Bake at for 10 minutes.

Ready to be Served!

This serves 4. Voilà. This dish goes well with Melted Leeks with Cream and Potatoes with Bonne Herbes Parisienne.

Read more...

Pumpkin Cornbread

Cornbread comes in many flavors, sweet, savory, spicy or a bit of each. When I think of cornbread, it always seems as if it’s served with something spicy, such as chili or sweet and tangy like being enjoyed at a barbecue.

As soon as Fall comes along, the season for pumpkin dishes is in high drive, so I have been trying many different pumpkin recipes, however this recipe has been my favorite. I decided to put a twist on my cornbread recipe by adding some creamy sweet pumpkin. This cornbread is light, not too sweet and can be had with a savory dish.

Photography by Robert Demetrius

Thanksgiving dishes always seem to have cornbread incorporated somehow on the menu. There are also so many recipes for cornbread stuffing, cornbread muffins, savory cornbread dressing and the list goes on.

You will be needing:

1 cup cornmeal

1 cup all purpose flour

½ cup dark brown sugar

½ teaspoon cinnamon

¼ teaspoon nutmeg

1 tablespoon baking powder

½ teaspoon baking soda

2 large eggs, room temperature

¼ cup melted butter

1 cup pumpkin puree

½ cup milk

Preheat oven to 400° Fahrenheit.

Flour, Cornmeal, Dark Brown Sugar, Nutmeg, Cinnamon, Baking Powder and Baking Soda

In a bowl, mix 1 cup cornmeal, 1 cup all purpose flour, ½ cup dark brown sugar, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, 1 tablespoon baking powder, ½ teaspoon baking soda together until well blended.

Butter, Eggs and Pumpkin Puree

In another bowl, whisk 2 large eggs and ¼ cup melted butter together, before adding 1 cup pumpkin puree until well incorporated, then whisk in ½ cup milk until you have a smooth creamy mixture. 

Wet and Dried Ingredients Mixed Together

Once all wet ingredients have been well blended, add to the dry ingredients and stir together.

Place in a buttered loaf pan and bake for 55 minutes or until done. You can check by sticking a wooden skewer or a knife in the loaf and when it comes out dry and clean then you know it’s ready.

Just 2 Slices Left!...

This serves 4. Voilà. It’s delicious when served warm with a pat of butter, drizzled with honey, or just on its own.

Read more...

Grilled Cheese Sandwich with Chicken

Grilled cheese sandwiches remind me of my Mother. She always came up with the best grilled cheese sandwiches, packed with flavor and loaded with goodies underneath a blanket of melted cheese. She used spices and herbs, such as turmeric, oregano, basil, coriander, cumin, and marjoram or anything that she could find in her spice rack. When it came to toppings, she used chicken, fish, meat, and vegetables, anything she could find in the fridge. In Jamaica, we have bread that is quite dense in texture which we call “hardo bread”. When she makes her grilled cheese sandwich with a nice thick slice of “hardo bread”, with toppings, loaded with cheese and spices…you are set!

A crisp French baguette is also a the perfect canvas to build on.

Photography by Heaven on Hearth

This is what you will need:

½ loaf French bread

10 -12 small black olives, pitted and sliced

¼ red onion, finely sliced

4 anchovy filets

1 breast of chicken, grilled and sliced

2 tablespoons Basil Pesto

¼ cup four cheese Mexican blend (a blend of Monterey Jack, Cheddar, Asadero and Quesadilla cheeses)

1/8 teaspoon of black pepper

1/8 teaspoon of half sharp paprika

¼ teaspoon oregano

¼ teaspoon marjoram

¼ teaspoon cumin

¼ teaspoon coriander

pinch of red pepper flakes

Baguette Layered with Basil Pesto, Grilled Chicken, Red Onions, Anchovies and Olives

Cut half of a French baguette in half, lengthwise. Spread each side with 1 tablespoon of Basil Pesto. Then layer the baguette halves with slices of grilled chicken breast, ¼ of a red onion finely sliced, 4 anchovy filets, slices of black olives. 

Baguettes Topped Chicken, Vegetables and Four Cheese Mexican Blend

Top with ¼ cup of the four cheese blend and sprinkle with the spices.

Broil on high for 2½ to 3 minutes on the top shelf. Take out of the oven and enjoy. This serves 4. Serve with a tossed salad and a glass of white wine. Voilà. This is a wonderful lunch idea or the perfect light supper. 

Ready to be Enjoyed

A cup of soup will make it even more substantial. Try the sandwich with the Chilled Creamy Asparagus Soup with Parsley Cream or Creamy Cauliflower Soup with Caramelized Onions.

Read more...