Thursday, May 11, 2006

EVENT: The Spice is Right #2 - Sweet or Savory? - May 15

Lamb Kabobs Detail
Barbara Fisher of Tigers and Strawberries is having another installation of The Spice of Right. This month's theme is Sweet or Savory? The theme is lined out as follows:

"So, your mission, should you choose to accept it, is to pick a spice, that is usually used in your native culture (If you are American, you can decide what I mean by your native culture–if you are Italian-American or African-American, then you take the food culture you grew up with) as either a savory or a sweet spice. You explain how it is used in your culture, and then, turn it all around, and use the spice in the opposing fashion."
Well, I grew up with cinnamon as a spice used in sweet foods. I can not remember any instance in which I had it in a savory dish until I was much older. As a baby, I of course had it on my applesauce. Then my dad could make a mean slice of cinnamon toast. I first using cinnamon in savory dishes all the time last year when I started making an empenada. I am not actually going to submit that recipe because I just made them last month for a little party, I always make them for parties, and I had not started taking photographs of my food at that point. So, I am going to make up some lamb kabobs. Lamb Kabobs with the Three C's - Cinnamon, Cumin and Coriander.

Enjoy!

UPDATE: The Round Up is here! And it is totally fabulous. Go Check It Out.

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8 comments:

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