Whisk the sugar and cardamom in small bowl to blend. (This can be made 3 days ahead. Store mixture in a covered container at room temperature.).
Pour orange juice into large bowl. Add strawberries and toss to coat. Spread cardamom sugar on large platter or baking sheet. Using slotted spoon and working in batches, transfer the strawberries to platter with cardamom sugar. Roll in sugar to coat well. Divide strawberries among 6 wineglasses. Pour any remaining orange juice from bowl over berries. (Can be made 2 hours ahead. Cover; chill.).
Melt the butter in a large saucepan over medium-high heat. Stir in onions, and cook until golden brown, 5 to 7 minutes. Season with cardamom, turmeric, ginger, pepper flakes, cinnamon, cayenne; cook until fragrant, about 1 minute.
Pour in chicken broth and water; add sweet potatoes and carrots. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender, 25 to 30 minutes. Remove from heat, and puree in batches until smooth.
ell. Coat inside and out with half of the olive oil
Grind fennel in a spice grinder.
Mix all ingredients
iquid is absorbed.
Serve with ground black pepper to taste
eat. Stir continuously and vigorously with a wooden spoon until dough
ry ingredients alternating with buttermilk, beginning and ending with flour mixture.
Wash the broccoli, and break it into its florets, and cook 4 to 5 minutes at the most in salted water. Drain.
Heat oil in a skillet, and add the drained broccoli.
Meanwhile, in a small skillet, toast the cumin, fennel and cardamom until fragrant, about 3 to 4 minutes, and then grind them in a mortar and pestle.
Stir most of the spice mixture into the yogurt with the juice of the lemon.
Drizzel the spiced yogurt over the broccoli, and garnish with remaining spice mixture and some zest of the lemon.
Preheat oven to 275\u00b0F. Whisk oil, maple syrup, and cardamom in a small bowl. Place salmon in a large baking dish and brush with cardamom syrup on all sides. Marinate at room temperature 30 minutes.
Season each side of salmon with 1 tsp. salt. Bake until salmon is firm but still pink in the center, 22-25 minutes (if you prefer salmon more well done, cook an additional 5 minutes).
Flake salmon into large pieces and arrange on a platter. Top with dill, if using.
he blender or work bowl with a rubber spatula, mix for
ugar, red wine vinegar and cardamom over low heat. Cook, stirring
To prepare the Moroccan Spice Mix for the Chicken:
Wipe the meat with kitchen towel to remove any
Place chocolate in a mug; set aside.
Heat milk, cream and cardamom in a 1-qt. saucepan over medium heat until just beginning to bubble at edges, about 3 minutes.
Remove from heat, strain, discarding cardamom, and stir in vanilla.
Pour over chocolate and let sit for 1 minute.
Whisk until smooth. Sprinkle with freshly grated nutmeg to serve.
oy sauce, ginger, garlic, five-spice powder and 16 cups water
owels. Mix salt, pepper, five spice powder and Sichuan pepper in
Bring water and raisins to a boil. Add oats and boil for 1 minute, stirring often. Remove from heat, set aside and cover for 2-3 minutes. Add cardamom and mix well. Scoop portions into bowls. Drizzle with desired amount of honey and add desired amount of milk.
inutes, then add quinoa, pepper, cardamom and sage.
Stir constantly
Cook potatoes in salted boiling water for 15 mins, or until just tender. Drain.
Lightly coat salmon fillets with oil then rub both sides with five-spice powder. Season. Oil a frying pan and place over medium-high heat. Cook for 5 mins, skin-side down, then flip over and cook for 4 mins, or until cooked to your liking.
Meanwhile, place warm potatoes in a mixing bowl along with cilantro, celery and chives. Drizzle with vinegar, olive oil and sesame oil and season. Serve with salmon.
MAKE THE SPICE RUB:.
In a small