We love everything Eden Grinshpan (#22) dishes out on the Cooking Channel's Eden Eats, so we went to her for brunch inspiration. "I spent a year backpacking through India in 2008, so I am obsessed with Indian spices," she says. "This curried tomato jam [#23] is so tangy and flavorful, all it needs is a perfectly fried egg and a toasted piece of sourdough." The how-to: Pour 2 tbsp. extra-virgin olive oil in a pan over medium heat. Add 2 finely chopped small onions, and salt and pepper to taste. Sauté until light in color. Add 3 finely chopped garlic cloves, 1 tbsp. mustard seeds, 1 tbsp. curry powder, 1 tbsp. grated fresh ginger, and 1 tsp. turmeric. Sauté until onions caramelize, then add 3 chopped tomatoes and 2 tsp. sugar. Reduce heat to medium-low; stir frequently for 20 to 25 minutes, until jam is thick. Top with mustard seeds, a handful of cilantro, and sliced radishes; serve immediately. "It's light," she says, "but exotic."
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