Garlic, cumin, coriander, lemon, peppers...
|A garlic head grown locally by Patchwork Urban Farm|
When harissa (a Tunisian pepper condiment) started popping up in some of the cooking magazines that I receive, I found that interesting. We've had so many versions of spicy condiments become available as American interest in innovative cooking has increased over the last couple of decades -- from salsa to jerk to fermented black bean paste, Korean chili sauces, etc. etc.
Reading about how to make it, I realized I don't have any of the dried peppers that I'd need to make it, didn't find any pre-made (at the local Whole Foods), even though I've seen it elsewhere here in Asheville, and had purchased some (that I didn't like very much) at Trader Joe's about a year ago.
I have parsley growing right now and had a big bunch of cilantro in the fridge, so I thought, hmm, an herb pesto, maybe? And reading a recently delivered magazine, they wrote about chermoula, another North African condiment that uses both fresh herbs, toasted cumin and coriander, lemon juice, olive oil, and a few other things. I blended it up in my mini-food processor - and it'll be the accompaniment to previously made French lentil pilaf and lemon chicken from the Instant Pot for dinner tonight. I've made "pesto" with parsley and cilantro before, but never added cumin or coriander. We'll see how it is.
So after doing that, I thought I'd attempt a drawing of a head of garlic, continuing the every day drawing theme, too.
|a pen and ink sketch with watercolor pencil|