HERB AND SHALLOT SALSA Time: 15 minutes 1 cup tightly packed chopped herbs like parsley, cilantro or mint leaves, alone or in any combination 1/2 cup peeled and chopped shallots 1 small jalapeno or other hot chili (or more to taste), seeded, stemmed and minced Juice of 2 limes 1 teaspoon ground cumin Salt and freshly ground black pepper.
TOMATO SALSA WITH FRUIT Adapted from Rick Bayless Time: 25 minutes 1 small red onion, finely chopped 2 tablespoons lime juice 1 1/2 cups tomatoes, in 1/4-inch dice 1 habanero chili, or to taste, seeded, stemmed and minced 1/3 cup chopped cilantro (stems are O.K). 3/4 cup chopped ripe mango, peach, nectarine or pear, in 1/4-inch dice Salt as needed.
Chopped coriander sprinkled on top added a little spunk — and color — to the mild tasting seeds that had been churned with the tofu into the consistency of a soupy porridge.
"You really taste the seeds as you know them – it makes a beautiful mayonnaise," he says.
Prized for their texture and their taste, basil seeds have proven to be a boon for molecular gastronomists.
Serves 8-10 aubergines 500g courgettes 500g salt tomatoes 500g, skinned sweet peppers 2-3 onions 2-3 large, sliced olive oil 4 tbsp garlic 2 large cloves, chopped pepper, sugar, vinegar to taste coriander seeds ¼ tsp, crushed fresh basil or parsley leaves Slice the aubergines and courgettes.
Once Mr. Hachadourian had a taste of seed-starting, he said, he "moved on to other, more advanced horticultural subjects".
Serves 4 Active time: 30 min. 1/3 cup extra virgin olive oil 6 to 8 jalapeños to taste - seeded and cut lengthwise in fine julienne strips 12 large garlic cloves - skinned and finely sliced 1 tablespoon sea salt for the pasta water 1 lb (455 g) spaghetti 1/3 cup reserved pasta water 3/4 teaspoon sea salt or to taste.
Be careful when tasting your seeds - they can be very hot inside after sitting in the microwave for a couple of minutes.
