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    You are in: Home / Cookbooks / with turmeric
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    9 recipes in

    with turmeric


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    "Layer upon layer of flavor infuses this stylish yet deeply comforting dish" according to Bon Appetit, December 2004, where it was originally published and then posted here by Mean Chef.

    Recipe #107911

    This recipe is from Marcus Samuelsson, the Ethiopian born, Swedish raised chef of Aquavit in Manhattan. He learned it from the chef at Meskerem, a wonderful Ethiopian restaurant in New York. It should be eaten with Injera, the Ethiopian flat bread which is soft and slightly sour and adds a wonderful touch to the dish. Pita bread or soft tortillas are the right texture, but the flavor isn't there. If there's an Ethiopian restaurant nearby, you may be able to buy some. If you can get Tef (the fermented grain that gives Injera its special taste), you can make your own. There's a recipe posted. Add one to two hours of refrigeration time to the cooking time. You'll have some of the clarified seasoned butter left over, but you'll find a use for it, I promise.

    Recipe #118132

    I love okra and this is a really good to way to prepare it. You can add more red-pepper if you like more heat.

    Recipe #118137

    This is a recipe by Agnes Pigram of Broome, Australia(and the name of a song written by her son and performed by the Pigram Brothers).

    Recipe #138731

    This recipe is from chef Nora Pouillon, owner of Nora's in Washington, DC, a "certified" organic restaurant and a quite wonderful place to dine. Vegetable stock may be substituted for the chicken broth.

    Recipe #141888

    Adapted from Quebec chef, Anne Desjardins, this condiment is lovely with a cheese and/or charcuterie plate, or with roast pork, poultry or ham.

    Recipe #142013

    From Madhur Jaffrey’s Simple Indian Cookery, a delicious and truly simple dish.

    Recipe #158344

    A recipe from Eric Ripert of Le Bernadin, it is subtly spicy. Serve with couscous, a nice Bordeaux or Syrah and something chocolate for dessert.

    Recipe #170193

    An enduring culinary legacy of colonial South Africa, this meat loaf with its custardy topping, called bobotie in Afrikaans, combines the twin Cape Malay loves for dried fruits and Eastern spices. It is traditionally served with yellow rice sweetened with honey. This version is from the Institute of Culinary Arts just outside Stellenbosch, South Africa.

    Recipe #173896


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