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Recipe Cooking with Cumin

Discussion in 'Tilted Food' started by streak_56, Sep 7, 2011.

  1. streak_56

    streak_56 I'm doing something, going somewhere...

    Location:
    C eh N eh D eh....
    Alright.... next questions, right now I have a huge obsession with Cumin for some odd reason, what are some good flavour combinations for Cumin? The ones I've tried haven't really "worked" out....
     
    streak_56, Sep 7, 2011
    #1
  2. snowy

    snowy so kawaii Staff Member

    I tend to use cumin in things that could use a bit of smokiness--that is what cumin says to me. Black beans are great with cumin. Well, beans in general are good with cumin. I also think it's really good with sweet potatoes--especially curried sweet potatoes. If you like cumin, you should check out the spice mixture garam masala.
     
    snowy, Sep 7, 2011
    #2
  3. Lordeden

    Lordeden Part of the Problem

    Location:
    Redneckhell, NC
    I put cumin in anything southwestern or Mexican. Salsas (especially a corn salsa) taste great with it. I make a southwestern chicken salad that I use lots of cumin in. Roast the chicken first and then the cumin brings out the flavor of the chicken... after I bury it in mayo. It's also good for a rub on a steak.
     
    Lordeden, Sep 7, 2011
    #3
    • Like Like x 1
  4. Levite

    Levite Levitical Yet Funky

    Location:
    The Windy City
    Ever since I lived in Jerusalem, and sampled cookery from Jewish cusines you don't run into as much in the US (although they're starting to be out there) I do a lot of fusion cooking, mixing Indian, Yemenite, Persian, and Moroccan.

    Cumin plays very well with many of the usual suspects, which comprise the other ingredients in cumin-inclusive mixes like ras al hanut (Moroccan: various blends, but commonly includes cardamom, clove, cinnamon, ground chili pepper, coriander, cumin, nutmeg, cracked black pepper, and turmeric), or baharat (all over the Middle East: various blends, but commonly a similar blend to ras al hanut, except using cassia bark instead of cinnamon, and paprika instead of chili pepper, and often adding rosebud or saffron), or advyeh (Persian, another variation on the same mixture theme, except adding ginger, mace, and golpar seed-- a kind of angelica, or hogweed), or hawaij (Yemenite, their variation on a similar theme: cumin, black pepper, turmeric, cardamom, coriander, and some add dried onion or caraway seed), or garam masala (the Indian version of the same theme).

    I use such mixtures freely in all sorts of things. Among many other things, I make a vegetable stew with chickpeas, much in the style of a tajine (except not made in a tajine) that I serve over rice or couscous, involving a copious measure of ras al hanut. And I make a thick red lentil soup-- almost a pottage-- involving both hawaij and garam masala.
     
    Levite, Sep 9, 2011
    #4
  5. Borla

    Borla Moderator Staff Member

    This covers most of my favorites, though I tend to only use cumin on steak if it's skirt/flank steak.
     
    Borla, Sep 9, 2011
    #5
  6. snowy

    snowy so kawaii Staff Member

    You need to post recipes for these, even if the recipe is just guesstimates.
     
    snowy, Sep 9, 2011
    #6
  7. the_jazz

    the_jazz Accused old lady puncher

    I use cumin primarily in chicken marinades for my grill. It doesn't get much use during the winter months.
     
    the_jazz, Sep 9, 2011
    #7
  8. Stan

    Stan Resident Dumbass

    Location:
    Colorado
    My use of cumin is much the same as Snowy's, I also tend to pair it with Chipotle peppers for even more smokiness and some heat.
     
    Stan, Sep 9, 2011
    #8
    • Like Like x 1
  9. snowy

    snowy so kawaii Staff Member

    My husband does not like the overwhelming power of chipotle, so cumin is a good alternative for me. I really love it mixed with frozen corn. Saute some frozen corn, add a tsp or so of cumin and a half tsp or so of cayenne. Yummy.
     
    snowy, Sep 9, 2011
    #9