We are very lucky to have access to local, pasture-raised lamb, which is a more sustainable red meat option. Although we eat very little red meat, when we do, it is usually in a stew. So I am trying to switch my beef stews to lamb wherever it makes sense. One I have been working…
Date Challah – Revisited
As Rosh Hashanah approaches this year, I am being drawn to cooking with the traditional foods – dates, honey, apples… So, I decided to make a date challah for this Shabbat. Here’s what it looked like when I did the original post in 2013: I made just a couple of tweaks when I made it…
New Cookbook is Getting Closer
I apologize for being so absent from posting. Between working on the new cookbook and launching Red Cedar Forest Therapy, I have been pulled away from blogging. As I near completion of all the recipes for the book, I figured it is time to give you an update. The concept behind this cookbook is marriage….
Lentil Fesenjan
I have been creating so many new recipes, and vegan ones, for my next cookbook, that I needed a break. I made my own vegan version of fesenjan, so I decided to simply try someone else’s. I am writing this as I try it, so, come along with me as I make The Minimalist Baker’s…
Persian Yogurt Soda a.k.a Doogh
I just realized that it has been way too long since I last wrote a post for this blog. I have missed it, and missed you all. I want to share with you what I have been working on while I have been away. First, I am in the final stages of putting recipes together…
Roasted Vegetable Kookoo
I included a good number of kookoos, or Persian omelets, on this blog and in my first cookbook. For the most part, they are very traditional kookoos. For my next cookbook, I decided to create a mash-up of one of our go-to dinners – roasted vegetables and eggs – as a kookoo. Oh wow! It…
Bread Baking Masterclass Loaf #2 – Rye
Today was the time for Apollonia Poilàne’s second loaf in her masterclass – sourdough rye. I have made rye breads that I have really liked before, but this is a French rye, not a Jewish or Russian rye. I also plan to try a dutch rye and a Finnish rye over the next few weeks, while…
Germez Polo (Tomato Rice) with Soy Crumbles and a Tater Tot Tahdig
I had been out on a cold, rainy day hike with a friend, and really wanted a down-home-cooking meal at the end of the day. Of course, in my house, down-home-cooking is a Persian polo; but to make it extra down-home I added a tater tot tahdig (a family favorite). Some version of this recipe…
Bread Baking Masterclass – Loaf #1
No matter how many loaves of bread I make, I feel like a beginner. With each loaf I realize I have so much more to learn. So I decided to take Apollonia Poilàne’s masterclass. I love watching her movements and listening to her descriptions. How nice it is to imagine I am turning down the…
Swedish Vanilla Bread and a Reason
I decided that this week’s challah should be a Swedish Vanilla Bread. Why? Oh there are a couple of good reasons: The wonderful vanilla beans I got from @JonathanBergman and @AvivaVanillaBeanCompany My oldest daughter and her husband are living in Sweden and about to have my first grandchild! I am quite excited as I connect…
Andrea's Garden Cooking 