Lamb Stir-Fry with Pomegranate and Yogurt

Lamb Stir-Fry with Pomegranate and Yogurt

Thursday, June 27, 2013

Grated Beet and Carrot Salad with Pistachios and Feta

I love beets. But they are really messy and stain absolutely everything they come into contact with. They ruin clothes, manicures, dish towels and everything else in a 10 foot radius. The best way to cook with them is to be stark naked…which may not be ideal for a dinner party, but it’s perfect for the mom on maternity leave who is nursing 24/7.

Raw vegetables scream summer. This simple salad consists of raw beets and carrots mixed with a bit of arugula or other greens, nuts and some feta. I have also made it with a dollop of hummus instead of feta. Dress with oil, vinegar, salt and pepper. I used white balsamic which is my new favorite.

I didn’t ruin any of my clothes this time around but Annecy’s white onsies now have what look like bloody finger prints all over them. Creepy. But it’s a really good salad!

Thursday, June 20, 2013

Tunisian Fish Cakes with Lemon and Paprika Aïoli

Annecy has arrived. Cooking has not come to a total standstill like it did with Xavier’s arrival, but meals have been very basic these past two weeks. Theo swooped in last night to liven things up with Tunisian fish cakes. Armed with bushels of cilantro and parsley, lemons and fresh fish, he quite quickly whipped up about 30 fish cakes.

Initially I was nervous about fish cakes for multiple reasons that stem from my deep-rooted suspicion of all seafood besides the harmless (and dull) white filet. This is a result of growing up with a father who ate oily, stinky bluefish for breakfast.  Additionally, anyone who has worked in a restaurant knows that fish cakes are often made out of fish that needs to get used up quickly. Making something into a cake with lots of spices and herbs can hide fish that has passed its prime. Recipes with ‘fish’ in the title as opposed to a specific kind of fish also freak me out. For example, fish stew sounds less appealing to me than roasted halibut. And finally, I wasn’t thrilled about the idea of fish in my food processor.

BUT, I trust Theo completely where food is concerned. This is a guy who has brought me fresh za’atar after all. And my fears were unwarranted. These were delicious.

Thank you Theo. Anybody else want to cook us dinner? ;)

Tuesday, June 4, 2013

Braised Eggplant, Pork and Enoki Mushrooms

I always enjoy eggplant in stir fry dishes but when I make it myself, it's always a bit chewy and underdone. I was recently drawn to this Mark Bittman recipe in the New York Times since braising the eggplant guarantees it will cook through.

It's a very easy weeknight recipe that involves minimal chopping and a short cooking time. The eggplant requires no preparation besides cutting it and enoki mushrooms tend to be easy to clean and pull apart.