This was a good Lenten lunch, adapted from a recipe in Mark Bittman’s The Best Recipes in the World. It is Malaysian and origin and is similar to Laksa. It could be made with shrimp or chicken. This made 4 servings and took about 45 minutes. With 1 serrano pepper it was moderately spicy. 3 Read More …
Text to follow I served this Israeli salad with Jerusalem-style “Mixed Grill” Chicken to use up a cabbage in our refrigerator. This is an adaptation of a recipe in Jean Nathan’s book The Foods of Israel Today. The one unusual ingredient in it is ascorbic acid which I had on hand in the form of Read More …
We had a head of cabbage in the refrigerator and Carol challenged me to come up with a suitable cabbage salad to accompany some Japanese beef curry. Here is the basic idea of what I made based on a recipe in Nancy Singleton Hachisu’s book Japanese Farm Food. Just do everything to taste, and use Read More …
This is an adaptation of a recipe I saw on thekitchn.com which they called “French Onion Domino Potatoes”. The idea is to layer thin slices of potato with caramelized onion and Gruyere cheese so that it is a lot like the flavors of French onion soup on potatoes. I made this last night to accompany Read More …
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 …