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    7 Recipes

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    Harissa is the traditional Maghreb hot sauce used to season couscous, soups, sauces, really anything that needs some complexity and kick. The Moroccan peppers and herbs used to flavor the authentic sauce aren't widely available here on the west coast US, but these ingredients are! This Americanized harissa is great mixed into yogurt sauces, rice, or just spread on toast.

    Recipe #458115

    These little fritters are an original goody, inspired by Peruvian camotes rellenos and Thai ma ho. The combination of ingredients is a bit odd, but it ultimately comes together to make a uniquely flavored munchie.

    Recipe #445689

    I received a jar of black volcanic salt for Christmas from a dear friend, and I returned the favor by making black salt cajeta cookies for our New Year's Eve get together. I used my own homemade spiced cajeta, though it can also be found in some latin markets. Different folks have different tastes, and so I haven't included a specific amount for the salt sprinkled over the cookies. However, if you're using more than a tablespoon, you're probably using too much.

    Recipe #445688

    This is my own take on the classic Mexican milk caramel, cajeta. Whereas cajeta is typically made with a blend of bovine and goat's milk with cane sugar, I opt for regular old cow products, and use powdered instead of regular sugar, as the cornstarch and fine texture help cut down on cooking time. Nevertheless, this is a very time consuming project, and the exact amount of time it takes is highly variable, specific to the particular kitchen and equipment being used. I advise you to have the stove going with a little workstation to the side in the kitchen, stirring the pot in spurts between working on your novel or painting your self portrait. Also, the spice blend I include gives the finished product a notable rootbeer aftertaste, but you can adjust the spices to your liking. This is a very large recipe that I used to make all my Christmas batches, but it halves, quarters, and otherwise subdivides quite well - just cut down on cooking time.

    Recipe #445687

    A simple curry that tastes great and stands up well to omissions and substitutions. I've used all variety of veggies in this. If you don't want to use ketchup, you can use 1 1/2 tbsp brown sugar and 3 tbsp tomato paste instead.

    Recipe #371383

    I was introduced to making yogurt at home by Mrs. Lakhani's excellent Indian Recipes for a Healthy Heart. After much experimenting and many of my own tweaks, I have come up with a very thick yogurt that always gets raves.

    Recipe #371305

    This is a modified version of Indian dhokra, tuned to a sweeter Japanese palate.

    Recipe #361185

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