Recipes by Cynthia Clampitt (Page 2)

United States Chef

	Trip 3:Friday, August 25 Part 1 by Cynthia Clampitt	1 vote 605 views
	Avgolemono by Cynthia Clampitt	1 vote 568 views
	Tampa, New by Cynthia Clampitt Tampa has in the last few years experienced an explosion of craft breweries, which seems to be happening in a lot of places, largely as a result of so many folks losing high-paying jobs and figuring that, if they can’t make a lot of money, they might as well have a lot of fun doing something they love. I’m not a beer drinker, but I…	1 vote 551 views
	Finding Our Way Around St. Petersburg by Cynthia Clampitt An important thing to know in St. Petersburg is that streets go north and south, while avenues go east and west. For example, our hotel was at the corner of 3rd and 4th – which you could only possibly find if you know that it’s 3rd Avenue and 4th Street. There are a few streets with names: Martin Luther King, Jr. Street (which, being…	1 vote 458 views
	Sensitivities vs. Poisons by Cynthia Clampitt I have spent much of the summer looking after my mom, who had a devastating reaction to a powerful antibiotic. Nurses keep telling me that there are no side effects to this drug, and I have explained, again and again, that side effects may not be widespread, but that doesn’t mean they don’t exist. Most people don’t die from eating…	1 vote 514 views
	Garlic and Almond Soup with Grapes by Cynthia Clampitt When I visited Spain, I found that garlic is a mainstay of Spanish cooking, and is often used with great abandon. I was surprised and delighted to find a variety of garlic soups and garlic sauces. Ajo Blanco is a cold soup–particularly welcome in warm weather–that combines garlic and almonds. The recipe comes from Málaga, in southern…	1 vote 556 views
	Armenian Nutmeg Cake by Cynthia Clampitt NutmegAs noted in the previous post, the Latin name for nutmeg is Nux muscatus, and in the name of the recipe below, you can almost make out the Latin muscatus in the Aremenian meshgengouz.This cake is really delicious. It has been a huge hit wherever I’ve taken it. It has a somewhat crunchy base and a moist, tender, fragrant top. The…	1 vote 542 views
	Mango Chutney by Cynthia Clampitt This chutney bears little resemblance to the chutneys one buys in jars. It is fresher, brighter, and less acidic. It is both authentic and absolutely delicious. It makes a nice accompaniment to Indian food, but it is also great with a simple roasted chicken, or even to spark up some cottage cheese. Enjoy.Aam ChatniHeat the oil in a…	1 vote 444 views
	Mulled Wine by Cynthia Clampitt For those of us in the Northern Hemisphere, cold weather is upon us, and the holidays are enveloping us. Cloves have long contributed to winter fun. An orange stuck full of clovers is a fragrant addition to Christmas decorations. Christmas hams are often stuck with clovers. The spice goes sweet or savory. However, sweets probably…	1 vote 315 views
	Mangoes by Cynthia Clampitt When I arrived in Chennai in southern India, almost the first thing my guide pointed out was the mango trees. He told us that there are 400 varieties of mango in India, which is about half of the varieties that exist worldwide. It may seem to us in a temperate climate that a fruit tree is not the first thing you’d point out to a…	1 vote 376 views