There are a number of different ways to use charred eggplant in a dip besides the well-known dish with tahini ( Baba Ghanoush ) . This version is adapted from an Israeli cookbook Shuk, and uses mayonnaise. It is a popular dish in Israel and is quite tasty. I had some Two-Minute Aioli on hand, Read More …
Carol recently served her sisters a set of Moroccan salads for lunch, and my two favorites were this one and Zaalook (Moroccan Eggplant and Tomato Salad). This is adapted from a recipe Carol found on line at www.onceuponachef.com. It will serve 6-8 people as a side dish and takes about 15 minutes to prepare and Read More …
Our recent tour of Morocco introduced us to Moroccan “salads”, which are vegetable dishes typically served at room temperature rather than salads as we usually think of them in the US. Bowls of various Moroccan salads are frequently served at the beginning of meals. We learned how to make this very popular salad at a Read More …
Ajvar is a roasted pepper and eggplant spread which is very popular in the Balkans. Some 10 years ago we hosted overnight a Serbian exchange student. He noticed a jar of ajvar in our refrigerator and demolished it. It was the taste of home. This version is adapted from The Best of Croatian Cooking. Normally Read More …
Peri Peri sauce is a hot sauce from Mozambique which is popular in South Africa and Portugal, and has been introduced to the world by the Nando’s restaurant chain. It can be made in varying degrees of hotness depending on how many chilies are added. In this case, I made two versions, each of which Read More …
I was at the New Grand Mart and decided to buy some Indian eggplants to accompany a dish of Butter Chicken. This is what I ultimately made, based on Sharda Gopal’s book Step-By-Step Indian Cooking. This will make 3-4 servings as part of a multi-course dinner. It was spicy, but not really hot. 1 lb. Read More …
An aillade is a sauce from the Languedoc region in southern France made by pounding together nuts, garlic, wine, lemon zest and olive oil. This is a modernized food-processor version adapted from the Washington Post, which in turn adapted it from Rebekah Peppler’s À Table. It was a hit at a recent family party, where Read More …
I spotted an article in a Southern magazine on Sam Talbot’s version of the Southern classic, Pimento Cheese, while staying in an historic B&B in Savannah. Here is my adaptation, which mainly consists of halving the quantities. It is an interesting sign of the internationalization of food in the US that Sam Talbot would prefer Read More …
placekeeper This is an onion-rich tomato sauce which I used for Classic Chicken Parmesan . It is adapted from Alex Guarnaschelli’s Cook with Me. It made about 1.5 times what was needed for the chicken parmesan. This version is done in around 30 minutes. ¼ cup extra virgin olive oil 2 large onions, halved and Read More …
We accompanied Apple Smoked Duck with potatoes au gratin based on a recipe in the NYT by Mark Bittman. This dish requires a large skillet which can go in the oven. We used a carbon steel skillet. This made 4 large servings. Carol thought it was too liquidy when it started, but I thought it Read More …