Hello, yellow

Posted by Anita on 05.06.07 11:00 PM

(c)2007 AEC *all rights reserved*If you’ve spent any time on food blogs, I’m sure you know Barbara of Winos & Foodies — the creator of one of my favorite blog events, Hay Hay, It’s Donna Day. Barbara asked her food-blogging friends to participate in a new blog event called A Taste of Yellow by preparing a dish containing some type of yellow food. On May 16 — in honor of the Lance Armstrong Foundation’s LIVESTRONG Day — Barbara will post a roundup of the Taste of Yellow posts. She’s collected almost 30 so far!

Our entry for A Taste of Yellow has languished in my “to try” file for a while, and I wish we’d made it sooner. It turned out to be so easy and tasty, it’s sure to become a standby in our house. In honor of Barbara’s New Zealand locale, we served the yellow potatoes alongside grilled lamb chops (in a yellow curry sauce, just to be double-sure we had the theme covered). Both the curry and the potato recipe came from the Vij’s cookbook, which you may remember from the gorgeous paneer dish we mentioned last month.

Turmeric offers many health-giving effects. The ginger-like rhizome has been used medicinally in traditional Asian and Indian practice for centuries. It acts as an anti-inflammatory and antibacterial agent, and its antioxidant properties have been shown to prevent free-radical damage that’s been linked to cancer. In laboratory tests, turmeric’s active ingredient has decreased symptoms of skin cancers, and reduced the incidence of chemically caused breast cancer in laboratory animals. Three current clinical trials at the US National Institutes of Health are targeting pancreatic cancer, multiple myeloma, and colorectal cancer using turmeric’s main compounds.

And, of course, it’s a gorgeous shade of yellow.

Taste of Yellow badgeVij’s Turmeric Potatoes
1 pound yellow new potatoes
2 T canola oil
3/4 cup chopped onion (1/2 large onion)
1/2 tsp turmeric
1-1/2 tsp salt
1/4 tsp cayenne pepper
2 T water
3 oz baby spinach

Wash and scrub the potatoes, but do not peel them. Cut each potato in 1/4-inch rounds using a food processor or mandoline.

Heat oil in a heavy frying pan on medium heat for 1 minute. Add onions and saute for 5 minutes, or until golden. Add turmeric, salt, and cayenne; stir well and cook for 1 minute.

Add potatoes and water, and bring to a light boil. Gently stir the potatoes. Reduce heat to low, cover, and cook for about 10 minutes. If the potatoes stick or begin to burn, add another 2 T water. Gently stir the potatoes again. Cover and cook another 4 minutes, or until potatoes are almost done, but not too soft. Add the spinach, cover, and cook for 1 minute longer.

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DOTW: Prado

Posted by Anita on 05.04.07 7:07 AM

(c)2007 AEC *all rights reserved*When we visit Seattle, we always head straight from the airport to the bar at the Zig Zag Cafe. Our drinking patterns are possibly the worst-kept secret in the modern world, and so try as we might to keep first-Seattle-nights to ourselves, our friends often have other plans for us.

And so it came to pass that last Friday, while you all were sipping Cosmimosas with Sean, we were sampling a number (and a rather large number, I must confess) of flawless Murray Stenson cocktails with a rolling roster of the Seattle crew. We bumped into Wendy and Dayne on our way into the bar, and soon their friend Della and her fiance found two stools at the bar. Then, just as Wendy and Dayne headed home for the night, none other than Rocky showed up, followed closely by Jason. As you might expect with a group this cocktail-obsessed, we ended up sampling a serious portion of the drinks on the seasonal menu, plus a number of specials that Murray concocted, and a few old standbys.

(c)2007 AEC *all rights reserved*We’ll get to all of the drinks in due time, I assure you, but — in case it’s escaped your notice on dozens of other blogs today — Saturday is Cinco de Mayo, so I couldn’t resist sharing a tequila cocktail. The Prado, which graces the current drinks list at the Zig Zag, shares many traits with that most famous of all Mexican cocktails, but the maraschino lends a Continental flair.

1-1/2 oz. tequila
3/4 oz. fresh lime juice
1/2 egg white
1/2 oz. maraschino liqueur

Shake with ice, and strain into a chilled cocktail glass.

Mixology Monday 15The Prado is our first entry into this month’s Mixology Monday. (Cameron’s planning to post another, closer to the actual day.) Over at My Bar, Your Bar, our host Matt is gathering tequila-based cocktails from far and wide. Be sure to head over to his place on the 15th, where he’ll be posting a roundup of all the entries.

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