Showing posts with label nuts. Show all posts
Showing posts with label nuts. Show all posts

Monday, March 5, 2012

Boston Seafood Show and nut pilau

The International Boston Seafood Show will be held from March 11th to 13th at the Boston Covention & Exhibition Center. It will showcase more than 900 suppliers from 120 countires. It is the largest North American seafood event. They will have a variety of seafood products, services and equipment on display.

If you have a business there will be new products, solutions, industry connections and education programs that will help you become more knowledgable, connected, and be prepared to meet customer needs.
This show has already connected buyers and leading suppliers for more than 30 years, so register and take advantage of this experience.

Follow their updates on twitter and Facebook.
Take a look at this lovely video :)

International Boston Seafood Show, March 11-13, 2012.

Recipe to dress up rice, nut pilau

1 cup basmati rice
1/2 tsp saffron strands crushed
1 tbsp rose water or orange flower water
1 tbsp ghee or butter
1" cinnamon stick
2 cardamom pods
2 cloves
2 bay leaves
1 tbsp each pine nuts, blanched almonds, blanched pistachios, cashews
1/2 tsp salt
water 1" higher than the rice
garnish with fried onions optional

Blanch the almonds and pistachios remove the skin. Cut the almonds, pistachios and cashews two half or smaller.
Wash and soak the rice for 1/2 hour. Soak the crushed saffron strands in the rose water and leave a side.

Heat the ghee and fry the nuts till it is aromatic. Keep sautéing to make sure that the nuts don't burn. Add the whole spices, then sauté the rice until it is opaque.
Add salt, saffron rose water, and water 1" higher than the amount of rice. Cook the rice in low heat covered for 20 minutes. Let it stand for 10 minutes covered after removing from heat before serving.

All rights reserved on photographs and written content Torviewtoronto © 2012 unless mentioned. Please Ask First

Saturday, December 31, 2011

Almond cream

Happy New Year to all of you.

4 oz almonds without skin, grind to a smooth paste
2 cups milk
1 oz rice flour mix with about 3 tbsp milk
4 oz sugar
2 tbsp pistachios or coconut ground to garnish

Boil the sugar and milk. When the sugar dissolves, add the rice flour paste and almond paste. Reduce the heat and simmer for 25 minutes until it thickens. Cool in individual cups.
This recipe is from The middle eastern kitchen by Ghillie Basan.

This recipe goes to celebrations 2011

All rights reserved on photographs and written content Torviewtoronto © 2011 unless mentioned. Please Ask First