B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve's classic 'A Modern Herbal': 'Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.' 'In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.'' 'Cumin has now gone out of use in European medicine, having been replaced by Caraway seed, which has a more agreeable flavour, but it is still used to some extent in India, in native medicine  (less)

especially popular in Asian, North African, and Latin American cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway. B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve's classic 'A Modern Herbal': 'Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.' 'In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.'' 'Cumin has now gone out of use in European me  (less)

especially popular in Asian, North African, and Latin American cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway. B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve's classic 'A Modern Herbal': 'Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.' 'In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.'' 'Cumin has now gone out of use in European me  (less)

B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve's classic 'A Modern Herbal': 'Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.' 'In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.'' 'Cumin has now gone out of use in European medicine, having been replaced by Caraway seed, which has a more agreeable flavour, but it is still used to some extent in India, in native medicine  (less)

especially popular in Asian, North African, and Latin American cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway. B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve's classic 'A Modern Herbal': 'Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.' 'In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.'' 'Cumin has now gone out of use in European me  (less)

B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve's classic 'A Modern Herbal': 'Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.' 'In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.'' 'Cumin has now gone out of use in European medicine, having been replaced by Caraway seed, which has a more agreeable flavour, but it is still used to some extent in India, in native medicine  (less)

especially popular in Asian, North African, and Latin American cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway. B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve's classic 'A Modern Herbal': 'Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.' 'In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.'' 'Cumin has now gone out of use in European me  (less)

B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve's classic 'A Modern Herbal': 'Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.' 'In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.'' 'Cumin has now gone out of use in European medicine, having been replaced by Caraway seed, which has a more agreeable flavour, but it is still used to some extent in India, in native medicine  (less)

B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve's classic 'A Modern Herbal': 'Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.' 'In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.'' 'Cumin has now gone out of use in European medicine, having been replaced by Caraway seed, which has a more agreeable flavour, but it is still used to some extent in India, in native medicine  (less)

B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve's classic 'A Modern Herbal': 'Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.' 'In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.'' 'Cumin has now gone out of use in European medicine, having been replaced by Caraway seed, which has a more agreeable flavour, but it is still used to some extent in India, in native medicine  (less)

B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve's classic 'A Modern Herbal': 'Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.' 'In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.'' 'Cumin has now gone out of use in European medicine, having been replaced by Caraway seed, which has a more agreeable flavour, but it is still used to some extent in India, in native medicine  (less)

cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway. B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve's classic 'A Modern Herbal': 'Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.' 'In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.'' 'Cumin has now gone out of use in European medicine, having been replaced by Caraway se  (less)

B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve's classic 'A Modern Herbal': 'Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.' 'In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.'' 'Cumin has now gone out of use in European medicine, having been replaced by Caraway seed, which has a more agreeable flavour, but it is still used to some extent in India, in native medicine  (less)

cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway. B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve's classic 'A Modern Herbal': 'Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.' 'In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.'' 'Cumin has now gone out of use in European medicine, having been replaced by Caraway se  (less)

cuisines. Their distinctive aroma is heavy and strong; their taste warm and reminiscent of caraway. B & W Courtyards Bed and Breakfast, New Orleans, Louisiana Specialty Recipe Oysters Sauteed in Cumin: Although it is simple to prepare, the combination of wine, cumin, and a touch of soy sauce results in a complex flavor. Serve this a la minute dish from its pan or skillet and accompany with French bread to catch the pan juices. Ingredients 2 Tablespoons butter 8 mushrooms 2 garlic cloves, minced 16 oysters ½ cup dry white wine 1 teaspoon cumin ½ teaspoon soy sauce In a skillet over medium-high heat, melt the butter and saute the mushrooms and garlic for 2 to 3 minutes. Add oysters and saute for 3 minutes. Add wine, cumin, and soy sauce and simmer 1 minute. Arrange on 4 small plates and serve. Carrots, Ginger and Cumin: Yield: 4 servings http://homecooking.about.com/library/archive/blv113.htm: Ingredients 1 pound carrots 6 tablespoons butter, divided 2 teaspoons cumin seed 1 tablespoon chopped fresh ginger 2 cloves garlic chopped 2 tablespoons lemon juice ½ cup low-fat or regular milk Salt and freshly ground pepper to taste Scrape carrots and cut into medium slices, or slice in food processor. Cook carrots in boiling, salted water until just tender, about 5 minutes, depending on thickness of carrots. Drain and rinse under cold water to stop cooking. Meanwhile, in pan melt 1 tablespoon butter and saute cumin about 30 seconds. Add ginger and garlic and saute 1 minute longer. Combine cooked drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk. Process in blender or food processor with steel blade, in batches, until smooth. Season with salt and freshly ground pepper. To serve, heat through. Cumin, or comino, seeds are actually dried fruits. The seeds contain between 2.5 and 4.5 percent essential oil, the principal component of which is cumaldehyde. The oil is used in perfumery, for flavouring a variety of liquors, and for medicinal purposes. At one time cumin seeds were widely used for their comforting carminative qualities. Grieve's classic 'A Modern Herbal': 'Cumin is mentioned in Isaiah xxvii. 25 and 27, and Matthew xxiii. 23, and in the works of Hippocrates and Dioscorides. From Pliny we learn that the ancients took the ground seed medicinally with bread, water or wine, and that it was accounted the best of condiments.' 'In the thirteenth and fourteenth centuries, when it was much in use as a culinary spice, its average price in England per lb. was 2d., equivalent to 1s. 4d. at the present day.'' 'Cumin has now gone out of use in European medicine, having been replaced by Caraway s  (less)