Meyer lemons, which are great for making preserved lemons.
Over the years, I’ve encountered ingredients that have intrigued, delighted, and/or piqued my interest and palate, but for some reason, I only just considered them or enjoyed them for a short time, usually at the time I’ve tasted them. I’ve decided that I’d like to spend a little more time with some of those ingredients, getting to know them, learning about each for month or so, and of course, cooking with them. Here’s the list:
- Berbere
- Pomegranate Molasses
- Fresh Turmeric
- Bergamot
- Tamarind
- Yuzu
- Preserved Lemon
- Kaffir Lime Leaf
- Cilantro
- Bitter Melon
- Black Vinegar
- Kimchi
Interestingly enough, many of these sit on the tart/tang side of the flavor spectrum, but this does not surprise me. Normally I don’t care for bitter things, but I’d love to learn to at least appreciate bitter melon, and see this more as a challenge with the hope that I’ll even learn to like it.
The first item on the list is berbere, which is, of course, a significant element in Ethiopian food, one of my favorite global cuisines. When I lived in Berkeley, I ate a lot of Ethiopian/Eritrean food; here in NYC, it’s not as prevalent, or so it seems. For years I’ve told myself I’d learn to make berbere, so why not start with that? I’ve also got a bag of teff that is calling to me to make injera, too. More on this in future posts.
Here’s to starting a new food project!
