Robin Garr wrote:From the winter garden: Souffle-style fresh spinach and chard cakes made with free-range eggs, ricotta and Parmigiano, with Nord's Bakery dinner rolls.
Frank Deis wrote:What you've made here looks pretty much identical to the Persian dish, kookoo-ye sabzi. I suppose one would have to subtract the cheeses and add in some green herbs (parsley, mint, etc.) for aroma. Yours would probably win the deliciousness contest at least for my palate. But any Persian food lover would instantly recognize the food in the picture as Kookoo. And it's very appropriate because it's a New Year dish and the New Year is on March 20 this year, Tuesday.
Mike Filigenzi wrote:Tonight, it was Moroccan spiced pastitsio. Layers of penne, a meat sauce made with ground lamb, cinnamon, cumin, and ras el hanout. Topped with a rich bechamel flavored with cumin, cinnamon, and parmigiano. Rich and decadent, but really good.
Frank Deis wrote:In May our local Greek Orthodox Church has a festival that lasts over a weekend. Tons of food, you can eat right at the church, but we usually do take-out. And Pastitsio is something we often pick up there. They also sell pots of Greek oregano and other stuff. The Moroccan variant sounds intriguing.
Robin Garr wrote:Fresh asparagus, roasted at high heat with sesame oil, then dressed with Bluegrass soy sauce and white sesame seeds.
Robin Garr wrote:Cynthia Wenslow wrote:Tonight we had daal, followed by chana masala. I didn't get around to making naan, though.
Chana masala is supposed to be served with poori!