I used to hate Brussels sprouts. Nothing against the Belgians, but I always found these little cabbages to be mushy and bitter. Then I met J, and realized I had better find a way to like them.
Continue reading Fettuccine with Brussels Sprouts, Cranberries, and Caramelized Onions
This month’s Daring Cooks’ challenge asked us to make some form of ‘patty’. I used it as an opportunity to dive back into my Turkish cookbook…
The end result is a mashup of a couple of different dishes – a great way for vegetarians to experience köfte. Most people know Turkish köfte as football-shaped meat balls, full of spices and a little bit crispy on the outside. This is my attempt at making them vegetarian.
Continue reading Daring Vegetarian Köfte (lentil and bulgur patties)
This dish is a great example of how cuisine changes as we become aware and intrigued by other cultures. It’s about ‘authenticity’, in a way that most people don’t talk about. I mean, what is more ‘authentic’ than learning and evolving?
Mansaf is considered the national dish of Jordan, where they use it to show respect and hospitality to guests. On the surface, it looks like plain meat and rice, unnaturally dressed up with too much parsley – but if you could smell it, your opinion would quickly change.
Continue reading Mansaf (Lamb stewed in yogurt)
