I got this recipe from a cookbook by Chef Ramzi, which contains a nice mix of Middle Eastern and international recipes. I have no idea if it’s an “authentic” Middle Eastern recipe, but it uses ingredients and techniques from that region. It’s also really easy, uses simple ingredients and is quite tasty. Ingredients1 small onion, […]
vegetarian-friendly
Levantine Okra Soup البامية
This is a recipe I really love primarily from the Levantine area of the Middle East. It includes what a friend once described as the “three basics” of Levantine spices: garlic, tomatoes, and cilantro (sometimes parsley). This obviously isn’t in everything, but they make a meal out of near anything… You can make this with […]
French Bread
This is not necessarily a definitive recipe – I just made it to good result the other night, and had to sort of distill a few recipes to do it. I’m not sure if I needed to cook it longer, but it wasn’t quite as crisp as baguettes normally are – however, I liked it, […]
Mashed Cauliflower and Potatoes
Not a recipe so much as a suggestion. Replace half of your potatoes with cauliflower when you’re making mash for more flavor, texture, and a less heavy meal. Here it is in recipe form: 2 lbs starchy potatoes1 large cauliflower head, cut into pieceslots of salt4 Tbsp butter1/3 c. milk or creamfreshly ground black pepper(optional […]
African Gumbo with Squash
I just returned from Ithaca and my thesis defense (I passed!), so hopefully I will be able to get back to cookin’ and postin’. While I was there I stayed with my wonderful friend Chris. He spent time in Niger in the Peace Corps, where he learned (among other things) how to cook the various […]
Carrot Salad with Raisins
I sort of invented this salad tonight, but I feel like I may have had something very similar before. It’s very refreshing and light. All ingredients below are approximate and should be adjusted to taste. I gave the measurements for the dressing just for an idea of proportions. Combine:Carrots, gratedRaisins, blanched and cooled(Optional) walnuts, crushed […]
Migas
A standard of Tex-Mex cuisine, migas are a great way to use up old, stale corn tortillas. The ingredients are mostly up to you, but this is sort of the standard: Old corn tortillas, cut into squaresOnion, mincedBell peppers, diced (this is optional, but I like it)Jalapenos (if you don’t like this too hot, use […]
Szechuan Rice Noodles
This recipe was an improvised fusion between Szechuan spices, Korean japchae technique, and some rice noodles I had sitting around. I raided my cupboard and crisper for the ingredients and came up with deliciousness. It’s another dish that uses Chili Black Bean Sauce, like Ma Po Tofu. (Amusingly, the last post in the blog features […]
Palak Paneer, Aloo Gobi (Spiced Cauliflower), and Cumin Rice
This combination of dishes makes a nice meal and great leftovers. I like to use paneer when I can get it easily, but the recipe works well with firm tofu or even chicken (though then I guess it’s a different dish). These recipes are based around Manjula’s Kitchen, though I altered them a little to […]
Moroccan style cucumber and tomato salad
This is a favorite of Melanie’s and is definitely an example of something that is greater than the sum of its parts:Cucumbers, skinned and dicedTomatoes, skinned, de-seeded and diced as wellWhite vinegarVegetable oilSalt Combine. Enjoy.