Montana Mex
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Organic, Gluten-free and vegan recipes by Montana Mex. We make products that help you find your best self in the kitchen, because we believe that sharing a meal has the power to bring people together.
Montana Mex
3M ago
My first memory of this dish was in the wintertime. I was working on a yacht docked in the port of Nice, France. The head Stewardess, Carole, was native to the area and had a fondness for dishes from North Africa. One day, Carole requested to make dinner and took over the galley. She used a traditional cut of lamb shank and neck. The spices and bright depth in the resulting sauce countered the unctuous fatty lamb in a happy yin and yang of flavors. I recall having seconds and thirds atop a pile of fluffy couscous studded with surprises of dried fruit and the aromatics of cardamom and virgin ol ..read more
Montana Mex
5M ago
This pie begins with coal-roasting a whole pumpkin, which imparts a subtle smoky flavor. If you don’t have access to a bed of coals, roasting in a 450-degree oven works just as well. Or, if you’re short on time, reach for your favorite canned pumpkin puree. Work on your puree and filling while your crust is chilling or baking.
A note on my style of pumpkin pie: I like to toast and grind my spices, which brings deeper layers of aroma and flavor to the pie. I also tend to add less sugar, resulting in a pumpkin-forward bite. Breakfast, lunch, or sublime dessert - I could eat this pie year-round ..read more