In a small sauce pan or skillet over low heat, heat 1/4 cup of extra virgin olive oil for 1 minute. Add 1 tablespoon of sliced garlic ( green stem removed), saute for 2 minutes or until garlic softens. Add 1/2 teaspoon turmeric and 1/2 teaspoon cumin and continue to heat for 3-4 minutes over very low heat. If the bubbles are too rapid remove skillet from heat. The oil must stay green, so it does not become saturated. Use as a dip for bread instead of butter or you can spoon it over rice or a baked potato.
STUIE GROSSMAN says
HI KAREN, I’VE BEEN ON A KAREN LEE COOKING FRENZY. I MADE CHICKEN BREATS WITH SZCHWAN SAUCE THAT WAS A KILLER. YOUR SALMON WITH BLACK BEAN SAUCE IS A REGULAR AS IS THE SHRIMP WITH ASPARAGUS ALL 3 OF MY DAUGHTERS MAKE SALMON WITH GINGER SAFRON IN PARCHMENT PAPER. HOPE ALL IS WELL. STUIE GROSSMAN(SYRACUSE)
Karen Lee says
Dear Stuie,
Love hearing about all your cooking successes.
kl
Julie Inglis says
Hi Karen, is tumeric the spice that prevents alzheimers or is it cumin? Had an amazing meal at spruce at the canyons in park city Utah. The duck I had there was the best I ever tasted. Trying to get the recipe and will share with you if I do. Xo Julie
Karen Lee says
Dear Julie,
Cumin is the spice that has been given credit for preventing alzheimers. Hope you get the duck recipe. I adore duck. Great time of the year to make it. Karen Lee