Middle Eastern

Classic Tabbouleh

April 14, 2016 by Charles Leave a Comment

As I noted last post, I have been on a Jerusalem kick. The flavors and ingredients of the Near East are exotic, yet delightful, offering a welcome change from some of the normal mid-week meals. One such ingredient is tahini, a ground sesame paste, that is central to hummus, halvah, and other staples of middle eastern cuisine. Another ingredient is bulgur, which is a critical component of kibbeh (a stuffed meatball) and tabbouleh.

In one recent dinner, a layered kibbeh pie, we had a mix of bulgur and tahini (along with ground beef, pine nuts, and plenty of chopped parsley). Speaking of chopped parsley, tabbouleh can properly be seen as a vehicle for parsley and more parsley. It is a parsley-heavy salad. But it is also a cool …

Wild Rice with Spiced Chickpeas

March 27, 2016 by Charles Leave a Comment

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 …

Chicken Tagine with Fennel and Olives

October 26, 2014 by Charles 1 Comment

I enjoy cooking. I don’t find it to be either a chore or an obligation. And because I enjoy cooking, cookbooks and kitchen tools make successful gifts and presents. I’ve gotten carving knives, gourmet olive oils and vinegars, and blog- and New Orleans- themed cookbooks from friends and family. On my 30th birthday, Caitlin made me a doughnut cake, with the additional gift of the doughnut cake pans that helped to bake that cake.

More recently, I received a tagine, …

Sweet Potato Falafel

March 21, 2012 by Charles 9 Comments

When Caitlin comes to Cincinnati, she often takes a flight right after work, which puts her into CVG around 8:40 P.M. That means she’s hungry for dinner. And since I’ve also been waiting until then to have my dinner, it’s imperative that I arrive at the airport with a strategy in hand. I can be very slightly grumpy when I’m hungry.

One of the problems, though, is finding a fun place that is not winding down at that hour. In a city like New York, Chicago, or the like, it’s certainly not a problem. But in a smaller city like Cincinnati, a lot of restaurants are closing shop by 10:00 P.M.

One afternoon, as Caitlin was readying to leave, I spent a few minutes on Yelp, and found my answer. The Senate Restaurant was open until 11:00 P.M. Better yet, it was downtown, a convenient location coming from the airport. And finally, scanning the menu, I knew it had something I would love. After I sent the menu to Caitlin, she also agreed that it looked good. We had a plan.

When we arrived at the Senate,…

Baked Sweet Potato Falafel

March 8, 2011 by Charles 7 Comments

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…