Lisa on May 20th, 2009

“Casserole.” Just seeing the word can conjure up uncomfortable childhood memories of gelatinous, salty tuna and noodles drowned in processed and canned soup. (“Soup” in this case being somewhat euphemistic. “Liquid cardboard” might be a more apropos description.) But casseroles don’t have to be that way—like the Moroccan tagine, the word “casserole” refers to the [...]

Continue reading about A Classic Revisited

Lisa on April 27th, 2009

Middle Eastern cuisine is famous for its rich flavors and liberal use of garlic, lemon and spices…cumin and coriander, anyone?  The fact that almost every town boasts a Middle Eastern restaurant also testifies to the cuisine’s universal appeal.  (When I was living in Germany, my favorite dish was the Turkish Döner Kebap.  My second-favorite was [...]

Continue reading about A Middle Eastern Medley

Lisa on April 3rd, 2009

Here’s a twist on taco salads:  Ethiopian lamb salads!  Simple, satisfying, and significantly lighter than its North American cousin, this salad was a happy meeting of leftovers and inspiration.  (I had cooked ground lamb with berbere spice mix, chopped onions, minced garlic and diced tomatoes the day before.)  When I saw the lettuce and Greek [...]

Continue reading about Move Over, Mexico!

Lisa on August 10th, 2008

It’s easy to make potpourri, and I guarantee your own will smell better than the commercial, chemical-laden types.  Just throw the following in a small pot of water (1-2 cups) and let it simmer on a low setting: 2 cinnamon sticks, each broken in half 6 whole cloves 8 cardamom pods, lightly smashed (you can [...]

Continue reading about Homemade Potpourri

Lisa on July 25th, 2008

The jicama acts like water chestnuts by giving this dish a bit of a crunch. If you don’t have jicama, use the chestnuts. Adding the fresh herbs at the end of the cooking ensures that they will maintain their flavor. 2 cloves garlic, sliced thin 1 c. sliced mushrooms 1 medium carrot, sliced ½ cup [...]

Continue reading about New Twist on: Asian Vegetable Stir-Fry

Lisa on July 23rd, 2008

Herbs and spices have been used for millenia for culinary, medical, cosmetic, and religious purposes.  Spices have been actively traded on an international level ever since 2,000 B.C.E., when Arab traders brought back pepper, cloves, nutmegs, and other delicacies from the famed Spice Islands (the Molucca islands off the coast of Indonesia).  In the 1400s, [...]

Continue reading about Herbs and Spices: Introduction