Eggplant Delight.

A simple, pureed dish of grilled eggplant, fried lightly with an egg, sprinkled with coriander and lime juice. It’s simple, easy, and delicious on toast or as a side with rice. I used these interesting round, green asian eggplants that have a very mild flavor, but are also full of small round seeds, which add another textural component to the dish. 3 medium asian eggplants … Continue reading Eggplant Delight.

Mandalay Mushroom and Tomato Curry

I’m still eagerly exploring Naomi Duguid’s Burma: Rivers of Flavor, and you know that I’ll jump on anything that includes mushrooms. The recipe for “Mushroom and Tomato Curry” calls for toyster, portable or king mushrooms, I went for toothsome trumpet mushrooms, which I purchase organic at my local H Mart. The ingredients are simple: peanut oil, turmeric, shallots, garlic, mushrooms, tomatoes, chili powder, shallot oil, salt. For … Continue reading Mandalay Mushroom and Tomato Curry

Peanut and Rice Porridge

On my continued quest for savory, comforting breakfast meals, I came across this wonderful recipe for Peanut and Rice Porridge (or Khao Poon Tua Lin) in the beautifully researched Burma: Rivers of Flavor by Naomi Duguid. An equal combination of boiled peanuts and cooked rice ( I used a brown rice mix), blended together with a bit of peanut oil, soy sauce, and salt, then topped with braised … Continue reading Peanut and Rice Porridge

Breakfast Bulgar Upma

I love savory breakfast foods. On Philadelphia’s first snowing morning this winter, I wanted a warm, heating porridge, and found a great option in Whole Grains for a New Generation. Upma is a spicy Indian mush – but don’t let that dull description fool you! This breakfast porridge had loads of texture, and bold flavors. I had no teff in the pantry, but substituted some bulgar, … Continue reading Breakfast Bulgar Upma

Cranberry Wine and Ginger Jam

    Do you make holiday food gifts? I like to give my neighbors and co-workers a little something, but I’m not really big on the traditional cookie plates. Every year I make something different, and this year a left-over bag of Thanksgiving cranberries inspired a jam-making evening. The jam is think, really almost more of a chutney, and I used the basic recipe from … Continue reading Cranberry Wine and Ginger Jam

Roasted Baby Turnips with Maitake “Champignons au vin”

Do you have the Vedge cookbook? It’s wonderful, surprisingly simple, and delicious. (Full disclosure — I currently work Vedge Restaurant Group at V Street, but I owned this cookbook before that time! ). One of the things the cookbook does best if show how just a few ingredients of high quality, thoughtfully prepared, can be full of satisfying flavor. Mushrooms are my favorite of all … Continue reading Roasted Baby Turnips with Maitake “Champignons au vin”

Royal Trumpet Mushrooms as Fazzoletti

Another delicious mushroom dish from the Vedge cookbook. Originally calling for nebrodini mushrooms, but suggesting trumpet mushrooms as a substitution, I sliced the thick stems ever so thinly, as suggested. They stuck to the bottom of my pan when I tried to fry them. So I sliced them less thinly, between 1/16 and 1/18 of an inch thick, and fried them gently in olive oil … Continue reading Royal Trumpet Mushrooms as Fazzoletti

Miso Vegetables and Rice with Black Sesame Dressing

Yotam Ottolenghi’s newest cookbook, “Plenty More,” arrived yesterday. I confess – I preordered – and was so excited when it arrived at my door! This dish looked perfect for a night in where I was feeling “comfort food” with an Asian angle. The key to this recipe is to prepare all the vegetables ahead of time, because they each braise quickly in a miso, vegetarian … Continue reading Miso Vegetables and Rice with Black Sesame Dressing

Freezing Kale for Winter

Some years in Philadelphia, we’re lucky to have  kale in our raised beds all winter long. But in other parts of the country, and during particularly hard winters everywhere, your kale isn’t going to make it through the winter. Though it won’t really work in a fresh salad, frozen kale is a great addition to winter smoothies, soups and stews, sauces, the list goes on. … Continue reading Freezing Kale for Winter

Muhammara Spread

Muhammara is a delicious, complex, savory Syrian spread that I can’t get enough of. As a dip for toasted flatbread, spread on a sandwich, even tossed over pasta, the earthy, intriguing flavors of roasted walnut, red peppers and tomatoes, spices, and of course, a healthy drizzle of olive oil have me sneaking into the fridge in the middle of the night, spoon in hand, for … Continue reading Muhammara Spread