Garnet yams with golden beets tossed with chutney, makes an unusual and tasty side dish for your Holiday meals. Serves 4 – 6 as a side dish INGREDIENTS: 2 medium...
All across India, chutney is an integral part of any meal–hot and spicy chutney that add fire, sour chutney that perk up the taste buds, or chutneys made using fresh ingredients such as coconut, cilantro, mint, and tamarind. The British adaptation of Indian chutney marries fruits like apples, plums, apricots and peaches with vinegar and spices to recreate flavors reminiscent of India. My hand-crafted chutneys, based on the popular British tradition, are made using the fruits and vegetables of my Pacific Northwest home; spices like cardamom, cloves, cinnamon, allspice, and ginger; and heirloom family recipes.
Over the years, I developed a range of chutneys using fruits garnered from neighbors’ and friends’ backyards. These chutneys were then presented as holiday gifts to family, friends and neighbors, which became a yearly tradition. Then, at the urging of friends and students I decided to make my chutneys more widely available.
My chutneys are made in small batches using fruits and vegetables at their peak, preserving the freshness of flavors with just the right balance of exotic spices, brown sugar, and apple cider vinegar. While some commercial chutneys have a smooth texture, mine are chock full of fruit, with a bite of fruit and a hint of spice in every spoonful.
The original recipe from Silver Palate Good Times Cookbook was using couscous for the stuffing. I have modified this recipe to use Quinoa. This recipe combines flavors of the Mediterranean...
Be careful with timing, pork is very easy to overcook - moist and medium well is good! Serves 2 INGREDIENTS: 2 Bone-in Pork Chops Olive Oil Salt and freshly ground...