|Heat from the cayenne and sweet from the sugar combine nicely with the turmeric, allspice, cumin, (my addition), and nutmeg for a Caribbean/Indian taste.|
here's a pretty food picture.
Dinner tonight was Jamaican Spinach Soup loosely based on the recipe from the cookbook from Toronto's "Fresh" restaurant. Actually, pretty tightly based on the recipe from Toronto's "Fresh" restaurant. The first time I made this I dutifully put out my mis en place and chopped and minced and diced everything before turing the flame on. Now, as I've leaned to cook with flames other than "spot weld acetylene torch high" I can throw in some coconut oil, (different), and as it starts to heat up chop up the onions and toss, then smash up garlic, celery and not worry as everything is sweating away. The recipe just rolls along until you're simmering the whole thing. My knife skills also improved, oh ... about a thousand times better than when I started cooking a few years ago so it doesn't take me more than a minute or so to dice up zucchini and potatoes, throw in water and measure out some "Better than Bullion" base and let simmer away while I wash and chop up the spinach. Buzz it with an immersion blender, toss a pinch of cayenne and minced red bell peppers and suck it down.