Back in May, my friend Maria sent out an email to a group of women that began… “Greetings Bombshells: Wanna be part of my living right project? It is tender young grape leaf season in my backyard! Time to make dolmades! I’m also calling it my Living Writer project, because man, one needs to balance work with…
Tag: Middle Eastern inspired
Baked Pistachio Herb Falafel with Two Sauces
I have been pining after a Tomato, Fennel, Yogurt sauce that I used to make. It was called Sauce Afghan and it was from my favourite Indian Cookbook Classic Indian Vegetarian and Grain Cooking by Julie Saini. To make the sauce you fry onions, fresh tomatoes and yogurt with delicious spices until it separates and thickens…
Baby Turnip Fairytale- Turnip and Chicken Tagine with Green Olives and Preserved Lemon
I pride myself on loving strong flavours. I like gamey meat, fishy fish, aged cheese, spice, all things fermented and pickled, bitterness and sourness in my sweetness. So, I really want to love turnips. But I just don’t. I love radishes and parsnips, but I find turnips very difficult to deal with. They are very…turnip…
Two Orange Almond Cakes for Passover (gluten-free)
We have been hosting a lot of dinner parties this month. Last week, I made two Orange Almond cakes for our guests. Despite having the same primary flavours, these two cakes were very different from each other. Clearly, I have a thing for the old almond and orange combo in deserts (tangerine marmalade cake and marmalade and…
Roasted Potatoes and Fennel with Za’atar
Every year around my birthday I go out for dinner at one of my favourite restaurants, The Kebab Cafe, in Astoria Queens. I don’t really eat out much, because it interferes with my desires to spend all of my time cooking in my own kitchen, but eating at the Kebab cafe is deeply satisfying to…
Swiss Chard Stems with Tahini
I am quite excited by this swiss chard stem dish. The recipe is from “Moro, The Cookbook” by Sam & Sam Clark. I eat a lot of swiss chard. In the winter the stems are a little bit intense so I like to cook them separately from the greens and beat them into submission with…
Labour of Love Blood Orange Marmalade with Rosewater and Almonds
I don’t usually buy blood oranges. They are expensive, and aside from being so very pretty, I have never been convinced that they are better than other (cheaper) citrus fruit. I think that the ones that we get in New York are actually grown in California, but there are famously from Spain and Italy….
At last- Cauliflower with Lemon, Cumin and Sumac
So, I have mentioned before that I am obsessed with the lemony fried cauliflower that I used to order at the Lebanese restaurant down the street from my old apartment in Queens, NY. I have finally succeeded in making something that satisfies my craving for that lost dish. The secret is sumac which is an…
Big Sis Little Dish 