As we were sitting down after dinner, I looked on my blog and realized that I have never posted about shishito peppers. I can’t believe that is so, but it is. I first discovered shishito peppers last year at a farmers market in Delaware. They were the cutest little wrinkled green peppers I had ever…
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. …
Another Persian-flavored Rosh Hashanah – Saffron and Pomegranate-Glazed Chicken
I can’t seem to resist cooking with pomegranate syrup at Rosh Hashanah. This year, I am making a saffron and pomegranate glazed chicken. The chicken is beautiful; it is so deeply colored (look at that red!) and richly flavored. My only problem is being in the condo without my serving dishes, so I am making do…
Salmon Candy Pasta with Egg
Now that we live in the Pacific Northwest, we are quickly becoming addicted to what is referred to here as ‘salmon candy.’ It is often an alder-smoked version I buy at the farmer’s market. And I now know the difference a belly cut makes – chewier, but much higher energy content. But the salmon I…
Turkey Kotlet (Persian Meat and Potato Patties)
I have mainly avoided making kotlets, Persian meat and potato patties, for two reasons: 1 – they are typically make with ground beef; and 2 – they are usually fried. But here is a recipe for kotlet make with ground turkey and baked in the oven. And guess what? They were great! I shouldn’t admit…
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…
Rice and Broccoli Frittata
This frittata was great! It was a hit with each of us, even my now-picky 10 year old. And, it could have been even better. Putting rice in the frittata leads to the possibility of combining Persian tahdig (crispy rice layer) with an Italian omelet – how good would that be?! I am still adjusting…
