RECIPE OF THE MONTH
ALMOND AND PISTACHIO BRITTLE
Makes 64 - 1 inch pieces
Although my mother did not cook, she did have 3 specialties and this Sindhi brittle was her signature.
Oil to grease pan
½ cup oil
1 cup sugar
¾ cup unsalted pistachios, slivered or coarsely chopped
¾ cup unsalted almonds with skin, slivered or coarsely chopped
1. Generously oil a marble slab or large wooden board, rolling pin and tip and edge of knife.
2. In a heavy 3-quart saucepan heat oil over medium-high heat for 5 minutes.
3. Add sugar, swirling pan to mix, and cook until sugar at bottom of pan turns golden, 2-3 minutes. Reduce heat to medium and stir continuously until all lumps dissolve, about 2 minutes. Continue cooking until sugar is dark golden, about 2 minutes. Leave behind 3-4 tablespoons oil in pan and pour excess into bowl. (This oil can be reused).
4. Add nuts and reduce heat to medium-low. Stir briskly to mix well. Remove from fire.
5. Immediately pour mixture onto prepared board. Rapidly roll to ¼ inch thickness. Mark into small squares while still warm. Wait 3 - 4 minutes and cut.
6. Cool completely before storing in an airtight container for up to 2 weeks.
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CLAMS IN DYNAMITE MASALA
2 – 2 ½ pounds clams
1½ cups frozen grated coconut, thawed
4 inch-piece cinnamon
1½ teaspoons peppercorns
10 cardamom pods, cracked open
4 blades mace (optional)
1 teaspoon poppy seeds
I wanted to write and say how much I enjoyed your curry workshop last night at In Good Taste in Portland. It was FANTASTIC!! I have a much richer understanding of Indian spices, regional differences and cooking techniquies. I am very excited to try more dishes at home. The historical information added a real richness to the class.I would love a class on a traditional Indian meal start to finish.
Thank you very much.
Lisa Thum (former Houston resident)