zenandjuice.com

I’m sitting at home enjoying a cup of Yemen Mocca Matari coffee, purchased this week in Alexandria, VA at Misha’s Coffee.  It’s really interesting and delicious, and roasted right in their shop.

I purchased a pound each of:

• Yemen Mocca Matari: Very sharp, smokey aroma.  Medium-bodied cup with very smokey flavor and pronounced tanginess.  French Roast.

• Zimbabwe: Pungent, smokey aroma.  Full-bodied and richly acid.  French Roast.

• Java Kayumas Estate: Deep, sweet aroma.  Heavy body with delicate acidity.  Very distinctive flavor.  Full City Roast.

The prices were very reasonable and they have online ordering!

With a layover in Chicago, one must eat a Chicago Char Dog!

I’ve been enjoying “China Cafe” (2630 East Citizens Drive, Suite 16) in Fayetteville. (In the same shopping center as the Smallmart on Mission & Crossover.)

Telephone:  479.442.3998

Open 7 days a week from 11am – 10pm

I’ve been getting the #43 Roast Pork Chow Mai Fun (Rice Noodles), and love it.   Their steamed dumplings (#08) are made in the restaurant, and taste really fresh!

China Cafe menu (adobe pdf)

One of my favorite Thai condiments is prik nam pla.  It’s a combination of crushed fresh chilis, garlic, cilantro, and fish sauce.  Ask for it at Thai Diner!

I rubbed some salmon tonight with some Potlatch Seasoning that I got at Williams-Sonoma.  Did a light poaching of the salmon in a little bit of chicken broth on medium-high heat for a few minutes on each side.  Served with sauteed kale and medium grain brown rice. It was really good!

This aromatic blend was inspired by the natural flavorings Pacific Northwest Indians once used when preparing salmon for their ceremonial feasts known as potlatches. Fruity and slightly hot, this wonderful amalgam combines paprika, crushed red pepper, chili pepper, oregano and other herbs. Its rich flavor and color particularly complement grilled Pacific and Atlantic salmon. The seasoning also enhances meat and poultry, and adds a spicy kick to corn on the cob. 3 oz. A Williams-Sonoma exclusive.
I found a recipe for making Potlatch online:

Potlatch Seasoning, Makes 6 ½ Cups

Our celebration seasoning with a kick!  The word Potlatch comes from the Northwest Native
American languages as a word for a gathering in celebration.

Ingredients:

• 3 c  Paprika, sweet
• ½ c  Cumin, whole seed
• ½ c  Fennel, whole seed
• ¼ c  Onion powder
• ¼ c  Garlic powder
• 1 c  Searing seasonings (see recipe)
• 1/3 c  Cayenne pepper, ground
• ¼ c  Thyme, dried leaves

Method: Combine all of the ingredients together and store in an airtight container.
Notes : For a traditional Northwest flavor, add sun-dried blueberries to the mix.

Serves 8 to 10
Baby fennel is in season in the late fall; cut the bulbs in half instead of quarters, and reduce the cooking time as necessary. Frozen chestnuts are available at specialty stores.

Ingredients:

• 8 ounces fresh or frozen chestnuts, peeled
• 6 fennel bulbsor 12 baby fennel bulbs (about 6 pounds)
• 15 small shallots
• 4 tablespoons unsalted butter
• 2 tablespoons sugar
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons salt
• 2 1/4 cups Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat

Procedure:

1. If using frozen chestnuts, bring a medium saucepan of water to a boil. Add chestnuts, and boil for 3 minutes. Drain, and set aside.
2. Remove and discard stalks from fennel, reserving some fronds for garnish. Trim and discard tough outer layer if necessary. Quarter fennel bulbs lengthwise, and set aside. Peel shallots, leaving root ends intact.
3. In a large, wide saucepan, melt 1 tablespoon butter over medium-high heat. Add shallots and chestnuts, and sauté, stirring occasionally, until browned on all sides, about 5 minutes. Cover skillet, reduce heat to low, and cook, shaking pan occasionally until chestnuts are slightly tender, about 5 minutes. Remove shallots and chestnuts from pan; set aside.
4. Add remaining 3 tablespoons butter to pan, and melt over medium-high heat. Add fennel and sugar, and sauté, turning, until browned on all sides, 12 to 13 minutes. If sugar begins to burn, reduce heat, and continue to cook.
5. Add shallots, chestnuts, stock, salt, and pepper to fennel; stir to combine, scraping up any crisp bits at the bottom of the pan. Cover, and bring to a boil. Reduce heat to medium, and cook, carefully turning vegetables occasionally, until they are tender, about 20 minutes. Uncover, raise heat to medium high, and cook until liquid is reduced to a glaze, 12 to 15 minutes. Transfer to a serving dish, garnish with reserved fennel fronds, and serve immediately.

originally from www.marthastewart.com/

Serves 4 to 6
To intensify the simple seasonings, Martha’s friend Madhur Jaffrey first fries the fennel and cumin seeds in oil—a method of coaxing more flavor out of the spices by heating them known as“tarka.” The spicy spinach is delicious with chicken, lamb, beef, or rice.

Ingredients:

• 3 tablespoons vegetable oil
• 3 tablespoons unsalted butter
• 1/2 teaspoon fennel seeds
• 1 teaspoon black cumin seeds
• 2 medium onions, peeled, cut in half lengthwise, and cut crosswise into thin half-rings
• 1 one-inch piece of fresh ginger, peeled and cut into thin strips
• 3 pounds fresh spinach, washed and trimmed
• 1 fresh long hot green chile or 1/3 jalapeño, cut into thin rings
• 1 teaspoon salt, or to taste
• 1/8 teaspoon cayenne pepper

Procedure:

1. Heat oil and butter in a large sauté pan set over medium-high heat. When hot, add fennel and black cumin seeds. Stir, and add onions and ginger. Stir-fry until onions turn a rich brown color, 5 to 7 minutes.
2. Add spinach. Cover pan, and cook until spinach has wilted completely, stirring occasionally, about 7 minutes. When spinach has wilted, reduce the heat to medium. Add chile, salt, and cayenne pepper, and stir. Cover pan, and cook for 25 minutes more.
3. Uncover skillet, and stir. Cook until there is hardly any liquid left in the bottom of the pan, about 5 minutes more. Serve.

originally from www.marthastewart.com/

Ingredients:

• Coarse salt and freshly ground pepper
• 2 twelve-ounce containers Brussels sprouts, trimmed, and halved lengthwise
• 8 ounces bacon, cut into 1/4-inch dice
• 1 Granny Smith apple, peeled, cored, and cut into 1/4-inch dice
• 1/4 teaspoon fresh thyme leaves

Procedure:

1. Bring a large pot of water to a boil, and add salt. Add Brussels sprouts, and cook until bright green and Brussels sprouts are tender, about 6 minutes.
2. Meanwhile, place bacon in a large skillet over medium heat. Cook until the fat renders, and bacon is crisp, 2 to 3 minutes. Add apples, and cook, stirring occasionally, until apples are golden brown, 2 to 3 minutes. Add thyme, and season with pepper. Using a slotted spoon, transfer Brussels sprouts to skillet. Taste, and adjust for seasoning. Serve immediately.

originally from www.marthastewart.com/