After a month of taste-crippling colds, I have *finally* been able to start exploring the recipes in “The Golden Rules of Spices”, the latest book and spice set from Épices de Cru.
Ahhh spices. I haven’t posted about you lately… are you feeling ignored?
I’ve actually been working with my spices quite a bit in the last few weeks; organizing, editing and replenishing.
I suppose this post should be titled “Spicy Shrimp Enchiladas with Mole Verde”, but seriously it’s all about the mole verde.
It all started with a Valentine’s Day gift. I can tell that someone “gets” me, when they get me spices.
Continue reading Mole Verde with Spicy Shrimp Enchiladas (Cooking with Épices de Cru, Pt. 2)
Mansaf is considered the national dish of Jordan, where they use it to show respect and hospitality to guests. On the surface, it looks like plain meat and rice, unnaturally dressed up with too much parsley – but if you could smell it, your opinion would quickly change.
Continue reading Mansaf (Lamb stewed in yogurt)