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COMFORT FOODS

TAGINE OF CHICKPEAS, SPINACH AND MINT

chickpeas and cauliflower tagine

Tagine is a Middle Eastern method of cooking (mostly stews) in an earthenware pot.  The technique dates to the 9thCentury and was even mentioned in “A Thousand and One Nights”.  The desert dwellers, Bedouins and nomadic tribes in North Africa, are well known for their addition of dried fruits and mint to their tagines. The conical shape ensures that the food inside is kept exceptionally moist while cooking.  Since the base is wide and shallow, the pointed lid on top…

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HAWKSMORE’S MEATBALLS

HAWSMORE MEATBALLS

There’s an established group of phenomenal steak restaurants in London much like Peter Luger and Charley Palmer’s here in the States. They are called Hawksmore.  That’s where I first had this outstanding meatball stew dish. It helped immensely that I visited the locale with one of my restauranteur friends and he was familiar with the recipe, hence I was bale to grovel for the recipe. The addition of Stilton, a pungent, earthy English cheese, is crucial to encapsulate the flavors…

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EGYTIAN STUFFED PEPPER – MAHSHI

Stuffed yellow bell peppers

During the Ramadan, these stuffed peppers are almost a staple served in restaurants and almost every local Egyptian household.  They are typically served alongside roasted lamb skewers as a complete meal.  Some ground lamb can be added, but they are robust enough with aromatics and rice.  If you choose to add some ground lamb, sauté it first with some onions, cilantro, pinch of allspice salt and pepper and then mix with the cooked rice prior to stuffing the peppers.  …

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THE COMFORTING CABBAGE ROLL

stuffed cabbage rolls

The good ol’ cabbage roll. They may not look all that sexy on a plate, but the boy are they the ultimate comfort classic. Its origins are somewhat nebulous since it’s a dish prevalent over most of Europe. From Poland to Sweden, Russia and the Balkans, Greece all the way to Egypt. Oh yes, the Egyptians serve divine cabbage rolls, stuffed only with rice, spices and herbs – mostly mint, sometimes nuts and have no meat filling. Put that in…

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SPANISH STUFFED PEPPERS WITH COD

Spanish stuffed peppers

Fish stuffed peppers are the rage in Spain and there are quite a few renditions.  Here the use of small Piquillo peppers is best, cut in half, stuffed and served as part of the Tapas repast.  However, there is nothing amiss if you select to stuff the normal sized peppers and serve as a main course, as Piquillo peppers are hard to come by.  This recipe is rich and delectable, one I’m sure you probably haven’t sampled before, unless you…

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CHILI – A MEXICAN STANDOFF

By Nanette Hebdige There are so many infallible ideas and rituals surrounding chili, it defies logic. When you talk chili – it’s personal because everyone has bragging rights! Chili is a national craving, a preoccupation and a passion, shared by makers and consumers alike. And since the exact date when it originated is a mystery, one of the most convincing stories regarding chili revolves around the chuckwagon cooks on cattle drives, who prepared food for hundreds of starving, dog-tired, sweaty…

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Pantry Rat