Here is a very simple tea that I love to make because it is so darn simple and so delicious. So on those cold winter nights snuggle up to a nice hot cup of this cinnamon and clover tea.
Serves: 1-2 people
1 whole stick of Cinnamon
4 whole Cloves
Preferred Sweetner to taste (optional)
Simmer hot water in a tea pot or medium sized pot. Add Cinnamon and Cloves. Remove from heat. Let steep for 15 minutes or more (the longer the better). Reheat if necessary, pour into a mug, sweeten to taste and enjoy.
Fall is my favorite time of the year, leaves are changing and winter squashes start to appear. I particularly love butternut squash with its bright yellowy-orange color, velvety smooth texture and delicate, rich taste which makes any meal come alive. I have made a couple of renditions of this dish, but this is my favorite, so grab a bowl and cozy up to this butternut squash soup with sauteed spinach and pan-seared shrimp, garnished with parsley and candied bacon.
I decided to make this gem while staying over a friend's house. We were watching Triple D (Diners, Drive-ins and Dives) with Guy Fieri on the Food Network, when a segment on the Metro Diner in Jacksonville, FL came on and featured the Yo Hala on the Square which, according to their website, is "a thick slice of Challah bread stuffed with bananas that have been sautéed in Frangelica and blended with cream cheese, then prepared like French toast and topped with a delicious blueberry strawberry compote!!" Well, I took one look at this wondrous concoction and exclaimed, "I can make that!" And so I did. Since they didn't give the full recipe, I guess the rest, added things I liked and renamed mine The Hallah Berry, just because. It took me two days to eat because it is so decadent, it made my tastebuds dance. My friend dubbed it "Love on a plate." So try it out and enjoy!
This dish was inspired by a roasted duck with red curry pineapple and lychee dinner I had at Galae Thai, a restaurant in Northern Virginia, right outside of D.C. The meal was so beautiful and fragrant that I had to try my hand at something like it at home. I switched out the duck for cod fish, red curry for yellow and pineapple for mango, then added the Swiss chard and coconut jasmine rice which made the dish even more scrumptious. I've also made this same dish with chicken instead of cod fish. This is what I love about cooking, inspired innovation!