Garlic and beetroot
May 13, 2005
Sliced garlic, marinated with beetroot, lime zest, lime juice, fleur de sel and extra virgin olive oil.
debra at 13:23 | Comments (5) | post to del.icio.us
Chicken jail
May 12, 2005
A man languishing behind bars of a chicken jail. This image was taken near Connaught Place in Delhi and is part of an archive compiled by participants of the Nomadic Banquet workshop, Delhi March 14-26, 2005. For more blog entries and image archives, please check out the official Nomadic Banquet website as well as that of the Doors of Perception. Doors 8 Delhi: Platforms for Social Innovation.
debra at 15:49 | Comments (0) | post to del.icio.us
Pepesan sans pep, don’t let this ever end
May 11, 2005
The first time that I tasted Pepesan I couldn’t believe that something so delicious had come to me in the July of my years. Such a strange group of ingredients combined into something so perfectly perfumed that one often hears the first-time-eater utter the words, ‘Don’t let this ever end.’ It’s that good. Pepesan is a shredded coconut tamale filled with fatty smoked mackerel (that’s the good kind of fat), sour tamarind, aromatic ‘lime leaf’, sambal djeroek (lime leaf sambal) steamed in coconut cream. Before people like me got their hands on it this recipe was Indonesian.
Pepesan is spicy but folks used to a bit of pep in their food will have no trouble with it. Up here in the Polar Circle where quite a number of people (and I count some of them amongst my friends) cannot tolerate even an ounce of ‘pep’ I dilute the sambal djeroek with pomodori pelati (I am becoming my Gramma, substituting one culture’s ingredients with an another’s) and it works rather well, even for someone who loves their food really spicy like me. The list of ingredients may look impressive, but you could also just imagine that it’s handy to have these things in the pantry. At least that way you’ll increase your chances for dazzling your friends with Pepesan more often. Twice a year, whether you need it or not is what I always say.
For the recipe click ‘please read more’.
(Please read more… )
debra at 11:12 | Comments (0) | post to del.icio.us
