Recent Foodsville publications by Kate

Hot Lemon Pickle

kmoorad@gmail.com — Wed, 20 Aug 2008 03:48:18

This spicy condiment from Julie Sahni's "Classic Indian Cooking" is a staple in my home. I love it with most Indian dishes, but also use it to spice up things like steamed cauliflower and roasted chicken.

Makes about 1 quart

Turkish Tomato Salad with Fresh Herbs

kmoorad@gmail.com — Wed, 20 Aug 2008 01:50:39

This recipe was in Food and Wine several years ago. They have featured it again in the September issue. A tasty way to use the tomatoes that are so abundant this time of year.

Choereg (sweet rolls)

kmoorad@gmail.com — Tue, 19 Aug 2008 20:03:14

These buttery rolls, also called gargantak, are a staple at Armenian celebrations. I warm them up in the morning or for afternoon tea and serve them with a mild cheese or honey. They are not sweet like a sticky bun, but there is sugar in the dough. They freeze very well. Just be sure to warm them again before eating.

The mahleb and the nigella seeds are optional. You can use one, the other, both, or none at all. The rolls will be tasty either way. Both should be found in any Middle Eastern grocery store.

Mahleb is the kernel inside the seed of a St. Lucie cherry (sour cherry). It can be bought whole or ground. If it is ground very fine it is best to mix with the liquid before it is added to the dough. If it is coarsely ground it is best to soak it in a couple of tablespoons of water for 10 minutes, then drain and add the mahleb liquid to dough along with the milk.

Nigella seeds are also known as black cumin, black caraway, or black onion seed. They have a pungent taste and a slight aroma of strawberries.

NOTE: I use straight butter, but I have had them made with half butter and half shortening and they are fine. Your call.

YIELD: 8 dozen

Bumbayr

kmoorad@gmail.com — Wed, 05 Mar 2008 12:57:08

Since there has been an interest in haggis and cotechino in Foodsville, I thought someone might be interested in this Armenian dish, which is similar. Lamb is the meat here, the flesh of choice in that part of the world.

Rice Pilaf

kmoorad@gmail.com — Thu, 17 Jan 2008 00:24:41

This is the recipe requested by Philz. I always use basmati rice (not Texmati- it lacks the nutty flavor), but it can be made with any long grain rice. If using rice other than basmati, skip the soaking step and increase the liquid.