Baklava experiment

In my quest to combine Pacific Northwest foods with Persian foods, I decided to jump into making one of the foods that has always intimidated me – baklava.  Not just any baklava, but I wanted to experiment with using hazelnuts and walnuts.  Not only that, but I decided to bring my love for orange juice-based…

Persian Rice with Cabbage and Lentils (Kalam Polo ba Adas)

Cabbage, lentils and tomato lie at the heart of vegetarian comfort food. And I do love cabbage. It gets a bad rap, but it is so versatile.  Cabbage can be stir fried, braised, stuffed, pickled, or, as I even like to munch on it, eaten raw.  And lentils, I hated lentils as a child.  They…

Kuku Gol Kalam- Roasted Cauliflower Frittata

Most Persian omelets, or kukus, are cooked stovetop, flipping them over to cook on both sides.  I recently saw a recipe where it was baked in the oven.  Although I like the look of the kukus cooked on both sides, I find it an annoying thing to do. So I was quite happy to try…

Cauliflower-Spinach Frittata in a Sweet Potato Crust

Quiches are one of my favorite things to make, everyone in my family loves them.  They are typically fairly healthy, but I wanted to make an even healthier version.  So, this is a cross between a quiche and a frittata, using a sweet potato crust. And surprisingly, my son the pie-crust-lover deemed this to be…

Sephardic Leeks and Tomatoes

I fell in love with leeks over 10 years ago, when I first made magical leek soup during my “French Women Don’t Get Fat” phase. Actually, I will likely be revisiting the book to get myself back on track again.  There is a lot of wisdom in Mireille’s book. This is a very simple, very…

Dried Cherry and Pistachio Biscotti

I am slowly venturing into baking in the little condo kitchen.  I have none of my tools, they are in storage in Maryland with the rest of our furniture.  I am really missing my standing mixer. But, my arms are getting more of a workout, at least. Another of my farmer’s market finds was local…

Persian Noodle Soup (Ash-e Reshteh)

My husband and I love soups. My son, on the other hand, is not a soup lover; he’s not even a soup taster, soups are just a no-go for him. So, when he left for Outdoor School on a cold dreary day, I checked my cupboards and, yes!, I had what I needed to make…

Farmers Market Roasted Pepper Salad

I love when I go to the farmers market and something totally new is there.  Such was the case when the pepper roasters were there.  What a wonderful smell!  They were roasting all different types of peppers right there! Even though the hot peppers were calling to me, I bought the bag of mild peppers…

A Great High Holiday Breakfast – Dried Fruit Compote with Yogurt

I start every day with 2 dried figs or dates, I have for at least 10 years.  Not by themselves, but with whatever other item I am eating for breakfast.  Breakfast does not feel complete without my dried fruit. The Monday Morning Cooking Club recently posted a recipe for Kompote as a dessert for Rosh Hashanah. …

Eggplant and Zucchini Antipasti

Our condo association held a social last week.  Since it was going to be right outside our patio, of course we would attend, but what would we bring? I decided to reach into the techniques I use to prep eggplant and zucchini for my Persian cooking and make some antipasti. To add some color I…