Cod, Fennel, Orange and Olives Tagine from Full of Flavor by Maria Elia - the base is done by simmering onions, garlic, cumin, paprika, ground ginger, crushed tomatoes, cinnamon stick, fresno chili, honey, orange zest and saffron in a mixture of vegetable broth and orange juice. You first cook diced fennel before adding cod gor the last few minutes. Finished with parsley, cilantro and olives. Served over couscous
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Just a ham sandwich but it was so good. Tartine bread toasted, used a thick Caesar dressing as the spread (recipe from a French chef lol)marinated tomatoes and shallots. Then used the juice from that to dress the cabbage. Yum
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Variation on Stifado - beef chuck with plenty of pearl onions and garlic get braised in a mix of beef broth, marsala, diced tomatoes, oregano, cumin, cinnamon, cloves, tomato paste and bay leaves. Finished with some red wine vinegar. Served with orzo and some simple broccoli rabe (first blanched and then quickly pan-fried with garlic)
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I had been craving lasagna for about a week so whipped this up last night. I’m more looking forward to slicing the leftovers thin and frying both sides.
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Chorizo Tagine with Lentils and Fenugreek - green lentils are cooked in a mixture of onions, garlic, chorizo, diced tomatoes, fenugreek, turmeric, sugar and water. Finished with some cilantro and served with some yogurt
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More in the occasional series ‘Stuff on Toast’
Tartine country bread, matbucha, fried Mike & son’s egg, urfa biber.
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White Bean Gratin with Tomatoes and Sausage as well as Broccoli Rabe with Garlic and Olive Oil from All About Dinner by Molly Stevens - the gratin is baked in the oven with crumbled Italian sausage, Great Northern beans, onions, garlic, rosemary, diced tomatoes, parsley, panko bread crumbs, red pepper flakes and parmesan. Served with broccoli rabe - first quickly blanched and then pan fried with garlic, red pepper flakes and lemon juice
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Shrimp Chili from Fish without a Doubt by Rick Moonen - chili base made with red and orange bell pepper, onion, garlic, fresno chili, chipotle in adobo, kidney beans, diced tomatoes, chili powder, cumin, bay leaves and some lager. Diced shrimps (marinated in adobo sauce) get added for the last two minutes and finished with some cilantro. Served with rice and sour cream
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Terrible picture because I forgot until halfway through eating, but I’ve been “recipe developing” a mentaiko cream pasta recipe with silken tofu. The short of it is that I wanted to replicate a mentaiko cream pasta (we had one at Pasta e Pasta Allegro that was awesome), but healthier than the heavy cream version. I subbed silken tofu, but then I’m opening a block of tofu, and I want to use more of the tofu to make it worthwhile…
Anyway, I want to pretend it’s healthy and include it as a part of the rotation! I don’t have a nice blender/food processor, so the tofu blends a little gritty, which is OK with the mentaiko.
Rough recipe — cook down garlic, onions and aromatics in olive oil with the mentaiko and a little red chili pepper (I use gochugaru). Blend the silken tofu and incorporate, then add just-cooked spaghetti for saucing. I’ve been adding fake ikura and kazami nori. We like finishing with a little raw garlic, too. The kazami nori makes a huge difference in wafu pasta.
By the way – I want to know more places to buy fake ikura except for the Armenian grocery store in Los Feliz that we happened upon earlier. I’m a big fan of it!
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What’s the fake ikura made of?
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Claims to be fish broth and fish fat! (and salt). It’s decent, not exactly like the real thing but a nice garnish nonetheless.
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Pork Stir-Fried Noodles from A Very Chinese Cookbook - boneless country-style pork ribs are marinated in a mixture of soy sauce, oyster sauce, hoisin, sesame oil, liquid smoke and five-spice powder. The meat gets stir fried first, than shiitake mushrooms followed by napa cabbage, scallions, ginger and garlic before everything is thrown together and mixed with the sauce (left over from the marinade with chicken broth, chili-garlic sauce and corn starch). In the last step fresh lo mein noodles are added and quickly stir-fried until well coated
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Chicken Tacos with Kale and Salsa Verde from Alex Stupak’s Tacos - bone-in, skin-on chicken thighs are rubbed with lard and salt. Roasted in the oven until cooked and with crispy skin. Meat and skin get chopped. Shredded kale gets cooked in salsa verde (made from tomatillos, garlic, onions, serranos, honey and cilantro) and mixed with the roasted chicken. Corn tortillas get filled with chicken-kale mixture, crema mexicana, queso fresco, minced onions and cilantro. Finished with a squeeze of lime juice
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Roasted Cauliflower Salad - cauliflower, mixed with curry powder, cumin and olive oil, gets roasted in the oven. Afterwards when still warm, mixed with pan-roasted chicken breast, baby spinach, pomegranate seeds, smoked almonds and a vinaigrette of olive oil, apple cider vinegar and maple syrup
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Bean stew with lots of veggies with haricot coco noir beans from the SM FM with torn garlic croutons and lots of herbs
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Mie Noodles with Rhubarb and Tempeh - rhubarb is quickly pan-fried and mixed with a sauce made from hoisin sauce, garlic, ginger, fresno chili and brown sugar. Separately you saute napa cabbage and mix it with cooked mie noodles and the cooked rhubarb. Finished with a mix of mint, cilantro, pea shoots and toasted sesame seeds. Served with seared tempeh
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Cod with Creamed Sauerkraut - sauerkraut is slowly simmered with onions, paprika and heavy cream and finished with some parsley. Cod is coated in flour and egg and quickly pan-fried
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I was looking for Lenten recipes and came across this, Best Persian New Year Soup Recipe - How To Make Persian Noodle Soup
It was delicious!
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That looks delicious!
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It was indeed. Clued me into Persian cuisine which is many faceted. After Easter I am eager to try many of the lamb dishes. Plus there are interesting Iranian breads I want to make.
I love @EattheWorldLA 's posts. I want to cook the world…while taking into account my wife’s conservative tastes. She did love this soup.
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