I have been really enjoying Yotam Ottolenghi’s Jerusalem of late. The book features recipes from the Israeli and Arab cultures of the region, with many vegetarian recipes highlighted. Chickpeas, eggplants, and tahini are, predictably, staples of many of the items found in the book. Many of the recipes are straight-forward and come together relatively quickly. All of them have been delicious.
This Wild Rice and Spiced Chickpea Continue reading
I am not a huge meat-eater, and red meat is particularly rare. Though I still do enjoy the occasional burger and roasted chicken. Caitlin is almost exclusively vegetarian. So the hunt is often on for a new twist on vegetarian cooking.
I came across this recipe while flipping through our copy of the Vegetarian Times (that, by the way, is not a sentence we’re likely to hear around town). The potato chips offer a fun and crunchy twist on the standard stuff vegetable recipe.
With our CSA in full swing, these zucchini boats Continue reading
Chickpeas are a complicated bunch. The first time Caitlin and I cooked with chickpeas, we opened a can, drained them, and prepared a mixture to make falafel. It was a total disaster. The canned chickpeas disintegrated the minute they hit the frying oil. Fortunately, dried chickpeas, soaked overnight, worked like a charm.
With that lesson in mind, Continue reading
Choosing a recipe can sometimes feel like putting together a baseball team. It is the home chef as general manager.
In each field, the objective is the same — to please the folks at home by offering them a winning dish while remaining within the allotted budget. The objective is straightforward. As is the theory behind it: acquire the best ingredients, assemble, and serve warm.
But this process is never as straight forward as it seems. Expensive ingredients, like high-priced free agents, may Continue reading
Try as I might, I’m slow in the kitchen. For me, prep times are not so much the letter of the law, as they are guidelines, or helpful recommendations. A ten-minute prep time is, before I know it, the better part of a half-hour. Where the prep time is an hour or more, I remember to set aside my morning or afternoon.
For that reason, I’m always looking for a quicker way of doing things. A way to save time without necessarily cutting corners or sacrificing in taste or flavor. But sometimes, the slow way is the only way.
The first time I made this hummus, I cooked the garbanzo beans for over an hour, before processing them. And the hummus was fantastic! The second time around, I decided to see if I couldn’t save myself 90 minutes of cooking. I could not. The uncooked garbanzo beans produced a hummus with a granular and fibrous taste. It was not to be. Sometimes, it seems, the slow way Continue reading