I don’t think anyone needs a recipe for these, just use your best olive oil for the caprese and your best balsamic and parmesan for the zucchini and tofu. I really need plain white plates for these to look right. The caprese was inspired by that beautiful tomato, and I realized a good if obvious …
Grilled Peaches with Ras Al Hanout and Ginger Beer Reduction
This sounds fancy but is actually a slam dunk to make, especially if you use a packaged spice mixture. The combination of sweet, pungent and spicy is pretty addictive. You could serve it as an appetizer or as part of a light dinner with a salad or a meze. It seems like it would enjoy …
Making Mozarella at Home
I’ve made ricotta and yogurt cheese a few times at home, but I’ve never tried to do anything that involved (vegetable) rennet before. I had read that mozzarella was fairly tractable, so I figured I’d give it a shot. Casting about google for recipes turned up New England Cheesemaking Supply which sells rennet, citric acid …
Vietnamese Sandwiches (Including Seattle Reccomendations)
Banh Mi Chay – Vietnamese Tofu Sandwich
If you are already an afficionado of Vietnamese sandwiches, aka Banh Mi, you probably don't need to read any further. But if you haven't had them, you have been missing out on one of the all time delicious and cheap eats. My wife and I have …
Mexican Panzanella Salad
The idea for this is based on a Rick Bayless recipe title, but I didn’t have it in front of me this weekend. Hmm, and actually looking at his chayote-based recipe now, they really have nothing in common. We were in Friday Harbor Washington, which is on San Juan Island in Puget Sound, on S’s …
Cucumber, Zucchini & Mint Salad
This is a salad I made up when a friend invited me to a barbecue with 45 minutes notice. The combination of cucumber and zucchini was a happy accident; if I’d been designing this recipe from scratch it probably would have been only one or the other, but I didn’t …
Recipe: Syrian Vegetarian Red Lentil Soup (Shurbat Addes)
Syrian Red Lentil Soup (Shurbat Addes)
This recipe, and the next couple that I post, are adapted from Poopa Dweck's spectacular cookbook, Aromas of Aleppo, The Legendary Cuisine of Syrian Jews.
Aleppo was home to a major Jewish population from the time of the Babylonian exile (600 BCE). They experienced golden ages under the Byzantines and …
