Apparently, couscous doesn’t only come in a box…It even has it’s own dedicated pot. A short while ago, after I posted a recipe for Vareniki (a dish I grew up eating), a friend told me a story about a comfort food from her childhood – handmade couscous. Rita’s Italian family has been making their own
Month: October 2010
Chile-Roasted Feta and Watermelon Slab
Re-think vegetarian cuisine! No more tofu masquerading as meat, pretending to be cheese or camouflaging as scrambled egg! Forget all the cliché vegetarian dishes, often published as an afterthought in cookbooks or listed as menu addendums in restaurants. Meet a vegetarian appetizer that is so original that it will amaze and surprise you. It will
Salmon Sashimi with Blue Cheese and White Miso Puree
The birthday season has officially been kicked off at our house. My hubby opened it with his yesterday and I will close it with mine in January. In our family, birthday parties are loud, with lots of friends, wine and food. But this year, the birthday boy was feeling melancholic and asked for a more private celebration. No loud toasts,
Fermentation Experimentation
Yep, I make my very own milk Kefir (Кефир.) An Eastern European-style yogurt, Kefir is loaded with lots and lots of tummy-friendly bacteria. Not to brag, but I also curdle farmers cheese (Творог): a creamier, smoother, and milder form of cottage cheese. Surprisingly, fermenting dairy products at home is super easy, fast and fun! A
Granny Smith Apple And Yam Soup with Glazed Slivered Almonds
Silky and warming with a hint of ginger and curry, this soup is perfect for a chilly fall night. Granny Smith Apple And Yam Soup with Glazed Slivered Almonds Adapted from A Beautiful Bowl of Soup by Paulette Mitchell Ingredients For the almonds Vegetable oil cooking spray 2 tablespoon agave nectar 1 cup (4 ounces) slivered