i had only heard of this once or twice before and spotted a recipe from lars that i wanted to try. couldn't find any of it here so i wrote and asked if it was important to the recipe? he assured me it wouldn't be right without it and both he and ellen sent me some--wasn't that sweet? lots of time around here if you ask, you will receive... anyway, his original method is good but i've also simplified his recipe and marinate chicken pieces and then grill them. either way will work just fine! but do try it--always nice to have another chicken recipe. Algerian Roasted Chicken  -- Lars--based on recipe by Chef Farid Zadi 1 whole chicken 4 cloves of garlic 1-1/2 tbsp Kosher salt 1 teaspoon of sumac 1/2 teaspoon of sesame seeds 1/2 tsp coriander seeds 1/2 tsp fenugreek 3/4 tsp cumin 3 tablespoons of butter, room temperature 1 tbsp minced Thai basil (or 1/2 tsp fennel) 2 lemons 1 tbsp extra virgin olive oil Freshly ground black pepper extra herbs, 1 tsp each minced fresh oregano and basil, optional 4-5 sprigs of thyme Start charcoal for outdoor barbeque, using large chunks of mesquite wood and charcoal Place the chicken in a roasting pan with a rack. Slide your fingers under the breasts to separate the skin from the meat, turn the chicken over and do the same with the thighs. Mash the garlic with 1-1/2 tablespoons of salt in a mortar and pestle or finely chop the garlic and incorporate the salt into it with the side of your knife or back of a spoon. Add the sumac, sesame seeds, coriander seeds, fenugreek seeds, and cumin and mix to pulverize the seeds. Add butter and basil and combine to mix. Tuck pieces of the butter into the "pockets" under the skin. Squeeze the juice of one lemon all over the chicken, drizzle with extra virgin olive oil, sprinkle freshly ground black pepper. Season the cavity with pepper, tuck in the lemon halves and more herbs into the cavity if desired. Place the chicken on the barbeque and cover, leaving vents fully open to maintain heat. Baste the chicken every 15 minutes alternating water and pan drippings. Midway through cooking turn the chicken 90 degrees. Continue frequent basting. The cooking time for a 3-1/2 pound bird is about 1-1/2 hours, depending on how hot your fire is. Cook to an internal temperature of 160°, measured in the thigh. Let rest covered about 30 minutes before carving. Squeeze fresh lemon juice into the roasting juices, and pour into a gravy boat. Add salt, if needed. Serve with roasted potatoes, green salad, and French or Italian bread. Lars

I love this recipe, but it is NOT a traditional chili, it is more like a Greek/Middle Eastern stew. I've served it twice to friends while they were visiting and they loved it. Cincinnati-Style Chili - Recipe courtesy of Gourmet Magazine Serves 6 2 TBLSP vegetable oil (I use EVOO) 2 med. onions, chopped 5 cloves garlic, minced (I'm conservative with garlic, the most I ever use is 3) 2 lbs beef chuck (I use 1 lb. fake meat crumbles) 4 TBLSP commercial chili powder (not straight ground chili peppers, use the kind of chili powder that is a mix of spices, or use your own favorite kind of chili mix but adjust the amount you add because commercial chili powder is not very hot. I use prediminately ancho chilis in my chili powder but then add a pinch of cayenne and chipotle, but just a pinch of those very hot spices. You could also use some of the sharp paprika in this, with caution. Start with less than the recipe calls for and adjust up to suit your heat preference. Commercial chili powder also has oregano and sometimes cumin, corriander and garlic in it too, so adjust accordingly.) 1 TBLSP sweet paprika 1 tsp. ground cumin 1/2 tsp. allspice 1/4 tsp. cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground corriander Salt and fresh pepper to taste 1 bay leaf 1 TBLSP red wine vinegar 1 TBLSP molasses 1 cup tomato sauce 1 1/2 cups water In a large heavy pot heat the oil over moderate heat and cook the onions and garlic until softened. Add the ground beef (or fake meat crumbles), stirring, until the beef is no longer pink. Drain off any excess fat and discard. Add the spices starting with the chili powder and ending with the salt and pepper, to taste, stirring to combine, and cook for 1 minute. Add the bay leaf, red wine vinegar, molasses, tomato sauce and water and bring to a boil. REduce heat and simmr chili, covered, for 1 1/2 hours, adding additional water, if necessary, to achieve a thick, soupy consistency. Discard the bay leaf and adjust the seasoning with salt and pepper. Serve the chili over cooked spaghetti with traditional accompanyments, which inlcude kidney beans, grated Cheddar, chopped white onions and oyster crackers. Note: I make a notable change in how I do this recipe. First, as I mentioned, I don't use real meat. But more importantly, I add a can of dark red kidney beans to the stew before it gets simmered for the hour and a half. Then, when the stew is done, I mix it all together with a cooked box of spaghetti and about 1 cup of cheddar cheese and pour it into a casserole. I top with a little more cheddar and some crumbled oyster crackers (or bread crumbs if you don't have oyster crackers) and put in the oven at 350 for about 20 min til heated through and topping is melted and toasted. One more note, I doubt I simmered this for an hour and a half. I think I actually may have made it in the crockpot, which you could do if you sauteed the meat first. This is really spicy but not hot and definatly good if you like spicy. It is unusual though, but it's the kind of complex spicy I like.

This has no place in my spice rack, either. It's another herb which is best used fresh, or frozen. Dried, it's like dried hay! Chervil should only be used fresh, as it loses its flavour on drying. It is a short-lived plant and should be sown at regular intervals to keep up supplies. In hot climates, it's a bit like coriander to grow - blink, and it's gone to seed! That doesn't stop me growing it, however. It's a good herb to have. Chervil can be substituted for parsley in any recipe  it has a distinctive, subtle, little Âbite (a hint of liquorice) but is otherwise similar in flavour. It goes well in cheese and egg dishes. Add to consommes, vegetables such as beans and peas, combine with lemon balm and add to fish dishes or chop into omelettes, scrambled eggs, potato salads and quiches. Use in green salads, with shellfish, chicken, veal eggs, cream, asparagus and tomatoes. Ingredient for fines herbes. The Wild Chervil ((Anthriscus sylvestris) is Cow (Dog) Parsley. It closely resembles poisonous plants like Hemlock, so best to leave it alone in case you pick the wrong one! Folklore: Served on Holy Thursday as it is said to represent new life and rebirth and was therefore heavily used during Lent. Chervil promotes lust. It is also regarded as a funeral herb and is used when wanting to contact the dead. In the Language of Flowers, it denotes sincerity. An infusion of the leaves helps dispel wind and ease digestion and sweetens breath. Used to treat respiratory problems. Often used as a detoxifier and to lower blood pressure. Externally, a strong infusion of the leaves will ease the pain of insect bites. Chervil vinegar, made with the seeds, helps stop hiccups. An infusion of the leaves makes a good skin cleanser and freshener which helps discourage wrinkles. It also makes a good hair rinse. Use the flowers in dried arrangements and both the flowers and leaves in potpourri. Good companion plant for radish.

One of my foodie friends gave me a gift of a box of spices from Penzey's, and one of the jars was cardamom pods. Recipes call for so little, I doubt I'll ever use it up -- an irony, because I know the reason she gave me that gift is that she is appalled at how long I keep my spices and herbs! Anyway, last night I made a lamb tagine (well, I made it in a slow cooker) because it called for both cardomom and charnushka, which was also in the box (I'd never heard of it). Yum, it was great! I had Googled "lamb" and "charnushka," and found this recipe from Laura Frankel, Jewish Slow Cooker Recipes (as reprinted in The Chicago Tribune). I omitted the fennel, because it was the only ingredient I didn't have in the house on a cold and snowy day, and I'm not crazy about it anyway. I also left out the red pepper flakes because DD and her delicate palate are home! Lamb Tagine Prep: 20 minutes Cook: 4 ¼ hours Makes: 10 servings Adapted from "Jewish Slow Cooker Recipes." 3 pounds lamb shoulder, cut into 2-inch cubes ½ teaspoon coarse salt Freshly ground pepper 2 tablespoons olive oil 2 Spanish onions, diced 6 carrots, peeled, diced 2 fennel bulbs, trimmed, cored, diced, fronds reserved for garnish 8 cloves garlic, chopped ½ cup each: halved pitted dates, halved dried figs, halved dried apricots 3 tablespoons Moroccan spice mix, see recipe 2 tablespoons tomato paste 2 tablespoons charnushka, optional 3 to 4 cups chicken or vegetable broth Strips of lemon zest, chopped cilantro (FEH!) or harissa Heat a 6-1/2 quart slow cooker to low. Pat the lamb dry with paper towels; season with salt and pepper. Heat a large skillet over medium-high heat; add olive oil. Brown the lamb on all sides, in batches, 5 to 7 minutes. Transfer the lamb to the slow cooker insert. Add onions to skillet; cook until lightly browned, scraping up any browned bits left behind by the lamb. Transfer the onions to the insert. Cook the carrots and fennel, stirring often, until slightly browned, about 5 minutes. Add the garlic; cook 1 minute. Transfer the vegetables to the insert. Add the dates, figs, apricots, spice mix, tomato paste and charnushka to the insert. Add broth to cover. Cover; cook on low until the lamb is tender. Serve with choice of lemon zest, cilantro or harissa. The tagine can be made and stored, covered, in the refrigerator for up to two days, or frozen for up to 1 month. To reheat gently, place the tagine in a covered casserole and heat in a 300-degree oven for 15 to 20 minutes. Serve with steamed couscous. Nutrition information Per serving: 467 calories, 47% of calories from fat, 24 g fat, 10 g saturated fat, 108 mg cholesterol, 29 g carbohydrates, 34 g protein, 498 mg sodium, 6 g fiber Moroccan spice mix Grind two 2-inch cinnamon sticks (broken into pieces) with 1 tablespoon coriander seeds; 1 teaspoon each cumin seeds and chili flakes; ½ teaspoon each fenugreek seeds and anise seeds and seeds from 1 cardamom pod. Transfer spice mix to a bowl. Stir in 1 teaspoon dark brown sugar if you wish. Store away from light in a tightly covered container for up to 3 months. If you dont have whole spices, consider this quick alternative: Mix 3 teaspoons ground cinnamon, 1 teaspoon each ground cumin and coriander, pinch ground cloves and salt and pepper to taste.