FLAVOR EXPLOSIONS » Fennel

Tomato-Eggplant Relish

Linda — Fri, 10 Oct 2008 14:23:06 +0000

Part relish, part salad, part pickle. This side dish is tasty and colorful, and adds a lot of zing to your meal. It uses the typical Indian spice pairing of fennel and nigella seeds.

Chef’s tip: To remove the skin from a ginger, peel with a spoon – it peels off the skin without cutting too deep into the ginger flesh, while being able to go around the knobs of the rhizome more easily than a knife. Adding ginger earlier in the cooking process subdues its pungency.

1 pint cherry and grape tomatoes, cut into half
1 Serrano chile
1 sprig green onions, white parts only

2 small Italian eggplants, cut into small half inch cubes
1/4 cup extra virgin olive oil

1 Tablespoon ginger, finely julienned
2 cloves garlic, minced
1 teaspoon fennel seeds
1 teaspoon nigella seeds
1 teaspoon ground tumeric
3 Tablespoons apple cider vinegar
1 Tablespoon sugar
1 teaspoon kosher salt

Cilantro leaves

1. Toss together tomatoes, chile, green onions in a large bowl.
2. In a small saute pan under medium heat 2 Tablespoons olive oil. Saute eggplant cubes till it’s tender. Remove and add to the tomatoes mix.
3. Add remaining olive oil, ginger, garlic, fennel, nigella seeds and tumeric. Saute until fragrant, about 3 minutes.
4. Add vinegar, sugar and salt. Remove from heat.
5. Pour vinaigrette over the tomatoes and toss to mix.
6. Garnish with cilantro leaves.

Serves: 4

Masala Chai Tea

Linda — Sat, 06 Sep 2008 22:33:51 +0000

Spiced sweetened milk tea. Every Indian family has their own recipe to make chai, but the most important base spice is cardamon. And you just don’t throw in some cardamoms; you have to tear the pods apart lovingly with your hands. My friend, Monis Rahman, taught me that. Somehow, working the cardamoms with your hands, brings out all the essential oils in the spice….or so he says. The sweet fragrance of cardamon mixed with other spices such as fennel, cloves and cinnamon gives the tea a heady aroma. The tea is simmered slowly to extract its full strength.

Goes really well with curries and hot foods. The tea is addictive! You won’t stop at just one cup.

Ingredients

Some cheesecloth and kitchen twine
15 cardamon pods
1 star anise
5 pieces cloves
2 tablespoons fennel seed
2 sticks cinnamon
7 1/2 cups water
10 teabags Orange Pekoe tea (Lipton, PGs, Tetleys or any other British brand teas)
3 cups evaporated milk
8 tablespoons sugar

Directions:
1. Place spices (except for cinnamon sticks) in a cheesecloth or a teaball and bundle tightly together with kitchen twine.
2. In a large pot, add water, teabag, spice bag and cinnamon sticks and bring to a gentle boil. When it boils simmer under a slow fire for about 20 minutes.
3. Remove spice bag, teabags and cinnamon sticks.
4. Mix in milk and sugar. Bring back to a boil.
5. Sieve into a teapot before serving
Serves: 10