Eritrean Spiced Bread | Hembesha

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This year Ava and I brought a loaf of Eritrean Hembesha bread to the annual Martin Luther King parade. It's a random sort of thing to bring to a parade, but I'd just pulled batch #3 out of the oven and couldn't stand the thought of the bread cooling down without being able to enjoy a still-steaming, soft wedge. There are few things better than a steaming-hot piece of homemade bread.  Hembesha is no exception: the east African bread is soft and earthy with whispers of garlic, coriander, … [Read more...]

5 Easy ways to use up your spices

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Cleaning out the spice drawer: you either love or hate the job. For every person that has a collection of barely-used spices from their wedding 20 years ago, there are folks who try to rotate through their spices yearly. But sometimes we get stuck on how to use up that last tablespoon of a spice without trudging through an obscure recipe (a recipe that probably barely uses a pinch of the herb or spice anyway).  The good news is that we don't need recipes - there are a handful of quick … [Read more...]

Labneh for dipping & gifting

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For much of December I found myself being entertained rather than entertaining. It was a nice, relaxing way to spend two weeks but I find myself - even now that we're well into the New Year - looking for a way to make someone else feel special and cared for.  After some recipe rummaging, I had my answer: Labneh. Soup might comfort, jelly might wibble-wobble, but Labneh delights. This Middle Eastern thickened yogurt appetizer seems oh so fancy but is really a set-it-and-forget-it kind of … [Read more...]

A Polish lunch that’ll clean out your fridge

Polish Lunch

Whether your child is in a growth spurt or you just need a meal to satisfy you longer than the 20 minutes it takes to eat it, Polish comfort food is the answer. We ate ours back on December 23rd, three hours before locking up the house and flying to spend 11 days with more than a dozen family members (First stop: Cape Charles Virginia, to see one of my brothers and sisters, and their kids. Second stop: Martinsburg, West Viriginia for our cousin's wedding and most of Keith's family). In … [Read more...]

Feast of the 7 Fishes | Linguine with Baccalà Sauce

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A lump of salt cod (baccalà) just might be everything. To use the tough, leathery fillet - more hide than flesh - the cod must first be soaked in fresh clean water. Gradually the salt leaks into the water and clouds it. A change of water, then more salt comes out. Several more water changes. A couple of days go by. The cod becomes soft. Mild. Tender. Italians know: these steps cannot be skipped or the meal will be ruined. I find myself sifting around for meaning this year. Did you notice … [Read more...]

An African lunch for a cold day

South African Lunch

Below freezing weather means one thing: the thermos goes on double duty. This week I filled Ava's hot pink Hello Kitty thermos with a hearty bean stew bolstered with a swirl of red palm oil - a typical element in West African cooking. On the side - a fat hunk of mealie bread. This is southern Africa's answer to corn bread (especially popular in South Africa). The fresh corn kernels add sweetness and interest beyond anything Jiffy Mix can offer. Tips and Tricks If you'd like a little … [Read more...]

Indian Curry for Lunch

An Indian lunch for kids or work

Ava's school encourages outdoor play - even when it snows. For this I am  SO grateful (if kids in northern climes like Alaska, Sweden, or Canada can go out to play when it's cold outside my daughter can handle it, too). But if she's going to face the elements, she also needs a hearty lunch to keep her furnace running. Curry is great for taking the snarl out of the winter air. This vegetarian chana masala warms with tomato cooked down into a bed of spices - cumin, coriander, turmeric, … [Read more...]

Sweet & Spicy Korean Braised Turkey

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You've had roast turkey and deep-fried turkey... but what about turkey with real international flavor? This Thanksgiving let's honor our melting pot culture with a recipe worth talking about. This Korean stuffed turkey breast is perfect for a smaller gathering of curious epicureans, happily feeding 4-6. I can't decide if the best part is the sweet and spicy glaze (made with soy sauce, mirin, ginger and garlic)... ... or the butternut squash stuffing (complete with chestnuts, … [Read more...]