Tuesday, March 18, 2008 Red lentil soup (even though it looks more orange or yellow after it’s cooked) cannot be simpler to make. Sautee a bunch of onions, garlic and some chopped carrots in olive oil, add the red lentils and stir for a few minutes. I also had a half tomato, so I threw […]
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Friday, March 14, 2008 To make these Lebanese pancake-fritter hybrids (Ijja) first buy some zucchini, the ones with the pale green skin. Next, core them and reserve the pulp. What to do with the actual zucchini? Well, I don’t know. You can stuff them with rice and lamb and braise them in some tomato broth.
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Monday, March 10, 2008 Tofu is good when cooked right. I just never attempt to substitute it for a meat preparation. Crap like tofu dogs or tofu chili sound ridiculous and do not treat this product with the respect it deserves. I usually buy the soft tofu for almost any preparation. I love its smooth
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Wednesday, Thursday March 6, 2008 Burghul with tomato is another traditional Lebanese dish that I ate on a regular basis as a child. The basic recipe is extremely simple, just burgul cooked with onions and tomatoes. That is all good, but to make it a bit more substantial I added some roasted cauliflower and zucchini.
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Wednesday, February 22, 2008 I think chickpeas, eggplant and yogurt are a Mediterranean match made in heaven. In one of Paula Wofert’s books, “The Cooking of the Eastern Mediterranean“, she has a recipe for an eggplant and chickpea stew that I love. That one is more like a thick Caponata and includes tomatoes, but it
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Saturday, February 16, 2008 Why is this a tart, not a quiche? I am not exactly sure, but I can give it a shot. This here is a quiche. It’s got a lot more eggs, it’s about 2 inches thick and the whole point of it is the custard, not the ‘filling’. A savory tart
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Thursday, February 7, 2008 This Thai-inspired dish is based on a “Quick Braised Vegetables, Thai Style” from Mark Bittman’s “How To Cook Everything Vegetarian“. It is not an exact replica because I did change a few things, some due to availability and some to make it more to my taste. The dish should include eggplant,
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Saturday, February 2, 2008 Well, I had some mushrooms I needed to use up and I had to inaugurate my large Colombian clay baking dish. Supposedly, the casein in milk is very good for strengthening clay pottery and it’s a good idea to cook some milk in a clay pot before starting to use it.
VDP: Potato Gratin with Braised Mushrooms Read More »
Thursday, January 31, 2008 Two legume and greens dishes in one week. Definitely not intentional, I actually wanted to make something kind of Indian and remember seeing a recipe in “How to Cook Everything Vegetarian” for a lentil soup with coconut. When I was ready to make it, I noticed that in addition to missing
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Tuesday, January 29, 2008 This is one of the many permutations of ‘beans with greens’ that exist in many cuisines and are almost always good. This can be cooked in about 20 minutes. First thing is to boil a pot of water with a generous dose of salt and throw a few garlic cloves in
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