yogurt

fish biryani

November 8, 2011

This is our recipe for the biryani cook-off that the delightful Heavenly was so good to sponsor. Though after making this marvelous, complex dish; I’m starting to think that she might have been misnamed, as it appears that a tiny bit of a devilish streak lies hidden among all that domestic goodness and glamour. Have [...]

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basbousa: semolina almond cake

July 8, 2011

This is another great recipe from Tess Mallos’ North African Cooking. We served it after the mouthwatering broiled corvina in charmoula marinade, based on a recipe from the same book, the day our super good friend, Kristen, came into town. A meal with guests wouldn’t be complete without dessert, so this adaptation of basbousa, a [...]

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bolo de marmelo com côco e amêndoas

December 21, 2010

I wanted to subtitle this recipe, “rinse and repeat tropical style,” but decided against it at the last minute as it makes the name too long. Really, this is just a retread of my attempt to create Clotilde’s quince almond cake with the addition of some dried shredded coconut. Hegui was so enchanted by the [...]

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quince almond cake

December 10, 2010

The recipe for this marvelous quince and almond quick bread comes from the delightful Chocolate and Zucchini. I’ve recently stumbled across Clotilde’s site and have been a fan since. According to her “about,” she’s French and lives in the Montmartre neighborhood of Paris. Already that seems pretty glamorous, sitting as I do in my apartment [...]

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orange cling peach oatmeal cobbler

September 10, 2010

In hindsight, I think that the peach tree we had in our backyard when I was a kid had to have been an Orange Cling. The fruit were never as big as these ones I got the other day at the Alemany farmers market. Perhaps they’re “super-sized” to look more attractive? Whatever the reason, these [...]

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Kashmiri eggplant

June 1, 2010

I am enchanted with the Ajanta: Regional Feasts of India cookbook by Lachu Moorjani. I’ve been really engrossed by it since discovering it at Viks Chaat Corner on our food excursion to Berkeley a few weeks ago. It caught my attention because it was the only book for sale at that place. That might normally [...]

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Shirazi baked saffron polow with spinach

April 14, 2010

Recently Hegui took up this book, Curry: A Tale of Cooks and Conquerors. Among other things, it says that the words “polow,” “pilau,” “paella,” and “pilaf” all essentially mean the same thing: a dish made of rice mixed with other ingredients. That’s interesting. Today’s polow comes from my favorite, Silk Road Cooking: A Vegetarian Journey! [...]

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Madras mustard seed and yogurt pullao

January 13, 2010

I’ve been inspired by the success of my recent attempt at Georgian pilaf with tart cherries to try some more recipes from Najmieh Batmanglij’s remarkable book, Silk Road Cooking: A Vegetarian Journey. Most of her rice recipes are unfamiliar to me and use ingredients that I’d not thought of putting in rice before. Last time [...]

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feta zucchini borek

July 21, 2009

For the Macedonian party we had the other day I made borek. This classic dish also goes by börek or burek depending on the nationality of origin. Aleks introduced me to it the last time we went over for BBQ at his place and I fell in love with it. It was lightly pan fried [...]

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bolão azedo de fubá com goiaba: corn and guava yogurt cake

May 12, 2009

Corn bread in Brazil is sweeter than the American version, and normally it’s eaten for breakfast, instead of with lunch or dinner. Brazilian corn flour, called fubá; though ground coarser than wheat flour; is finer than American corn meal. I grew up eating a lot of these corn cakes in the Brazilian hinterlands. Looking back [...]

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