Moussaka with Eggplant and Ground Pork
Taste: rich, complex, sweet and acidic, aromatic from the bay leaf and the herbs, tomatoey, good bit of fat from the pork, the eggplant also lends the quality of fat from the texture of its meat, starchy from the potatoes which balance out the acidity and intensity of the filling and keep it from being overwhelming, the crust is mellow and creamy and more about texture and balance than flavor.Filed under Recipes | Comment (0)
Banitza with Feta Cheese
Taste: Crispy, flaky, soft, creamy from the cheese, salty, slightly tangy, golden - like only fresh home baked bread can taste.
This is a traditional Bulgarian pastry which uses hand-made filo dough and can be stuffed with all manner of things, both sweet and savory. I made it for New Year’s Eve and it was a smashing success, if I do say so myself. My uncle went so far as to say that it was better than my grandmother’s, an honor of which I would never suspect myself to be worthy. (My grandmother being the queen of banitza, and of cooking in general.) Continue reading »
Filed under Recipes | Comments (2)Sichuanese Boiled Peanuts
Taste: Not as crunchy as roasted peanuts, more of a soft, delicate crunch, slightly spicy, and very aromatic with only a hint of salt.
This is a really simple recipe that produces interesting and surprising results, I made these for a holiday party and they turned out great.
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Coconut Lemongrass Rice
Taste description: Rich, creamy, slightly sweet, aromatic.
I’ve attempted this very simple recipe several times, and have managed to screw it up every time because I had to keep fiddling with it instead of leaving it alone. Don’t make the same mistake I did. Continue reading »
Filed under Recipes | Comment (0)Beet & Greens Salad with Sauted Chicken and a Garlic Yogurt Dressing
Taste: Sweet and earthy from the beets, a bit of bitterness from the greens, herbal, acidic and buttery from the dressing, pungent from the fresh garlic, the chicken lends a saltiness and richness and keeps the flavors grounded.
You can use canned beets for this, though somewhere down the line I’m sure I’ll roast some and see the contrast. Continue reading »
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