Fesenjan: Persian Pomegranate Walnut Chicken

Posted on by Claire

fesenjan

Fesenjan is a simple and intensely flavored Persian chicken stew, thick with tart-sweet pomegranate molasses and rich toasted walnuts. Pomegranate molasses is a pantry staple of mine, and this recipe relies heavily on the syrup for it’s fruity tartness which permeates the chicken as it cooks. The use of walnuts meanwhile reminds me of the cashews in my vegetable korma except the walnuts here are only ground to fine bits instead of a paste. Actually, I think I’ll try grinding the walnuts to a paste with water as in the korma recipe next time; I imagine that would work well for anyone who doesn’t want actual crunchy bits of walnuts in the finished stew (although, personally, I like the variety of textures).

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Turkish Red Lentil Soup

Posted on by Claire

turkish red lentil soup

I’ve been really enjoying red lentils lately. They fall apart when cooked which can help thicken soups and stews, and they’re great at absorbing flavors. They’re a fundamental piece of this Turkish red lentil soup which tastes amazingly complex for a dish with so few ingredients. I haven’t eaten a lot of Turkish food, and I was skeptical at first of the combination of paprika, cumin, mint, and sumac, but the flavors work perfectly together. Rich and hearty but with a freshness from the herbaceous mint and tart sumac, this soup would be a great start to a meal or a filling meal in and of itself.

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Blood Orange and Candied Walnut Salad

Posted on by Claire

blood orange and candied walnut salad

I was lucky enough to recently receive a nice bottle of grape must as a gift. Having never even heard of this ingredient, I set about doing some research on it (and, of course, taste testing). Grape must, as it turns out, is essentially freshly pressed grape juice before it’s made into wine. Thick and sweet with just a little tartness, the taste is more reminiscent of raisins than your grocery store grape juice. In some countries, grape must is cooked down to form a thick syrup (called saba, pekmez, dibs, or grape molasses), and in fact, I even recall having eaten this before when in Lebanon (as a dessert with a soft mild cheese and whole wheat bread).

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Berbere Candied Walnuts

Posted on by Claire

candied walnuts

Let me warn you; these candied walnuts are addictive. After they’ve cooled, you will eat one to taste test and then inevitably decide you need to taste test about ten or twenty more, just to be sure. You will set them out for guests and then find yourself hovering next to the bowl to snack on them yourself. You will want to find ways to include them in everything you eat, from yogurt to salads to cookies. And you will feel an undeniable urge to make another batch once the first has run out.

Berbere adds a hint of spiciness to the caramelized coating on these nuts, but you can also use garam masala or a mixture of cinnamon and cayenne pepper if you don’t have the Ethiopian spice mix on hand.

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Ethiopian Berbere

Posted on by Claire

ethiopian berbere

Growing up in DC (home to the largest Ethiopian population outside of Ethiopia), I’ve gotten used to a city with a plethora of cheap and delicious Ethiopian restaurants. My favorite place is a mere half mile from me and offers up a vegetarian platter big enough for two or three people for ten dollars. So it’s understandably difficult for me to motivate myself to try cooking Ethiopian food. But I might not be in this city forever, and the flavorful filling stews and spongy sour bread has become somewhat of a comfort food for me so I recently decided to try my hand at making them.

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Vegetable Korma

Posted on by Claire

vegetable korma

Although Indian food is one of my favorites, I’ve often faltered when it comes to recreating my favorite curries. So after a friend of mine cooked up a very tasty vegetable korma, I knew I had to grab the recipe and make it my own. The use of cashew butter as a thickener adds some extra decadence (and protein) here, and I used my homemade Madras curry powder to make sure the flavors were fresh and strong. Ever since I’ve discovered the magic of roasting cauliflowers and carrots, especially when adding them to stews, I can’t resist so that’s what I’ve chosen here, but this curry would go well with any vegetables you have around (or with chicken or lamb, if you so desire).

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Curried Carrot Soup

Posted on by Claire

curried carrot soup

I cook so many complex recipes that sometimes it’s nice to put together a simple dish. A dish with less than ten ingredients (even including the basics like olive oil, salt, and pepper!). This curried carrot soup builds on the natural sweetness of carrots, enhanced by oven roasting. The trick to the best flavor here is letting the carrots caramelize in the onion while caramelizing onions on the stove top. Using fresh curry powder is crucial (and freshly-ground homemade curry powder is ideal).

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Madras Curry Powder

Posted on by Claire

madras curry powder

The more I cook, the more I love customizing the dishes I make. And one of my favorite ways to customize my food is by making my own spice mixes. Madras curry powder is the perfect example for this. No two versions of this South Indian blend are alike; every brand, every family, every person adjusts the spices to their liking. Making your own curry powder gives you the opportunity to get exactly the combination of flavors you want (not to mention the amazing difference using freshly ground spices makes). My personal blend is heavy on coriander and cumin with warmth from curry leaves, cinnamon, and nutmeg.

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Brown Butter Blondies

Posted on by Claire

brown butter blondies

Browning butter is truly a magical process. Somehow, simply by adding heat, your run of the mill stick of butter transforms with nutty caramel notes that elevate nearly everything. I’m not usually a butter fiend, but when the aroma of browning butter starts to waft through the air, it’s all I can do not to start eating it plain. Brown butter can be used in both savory and sweet dishes, but I think my favorite use is these brown butter blondies. They’re incredibly easy to make and really showcase the butter’s phenomenal transformation (the combination of the brown butter with brown sugar has prompted many to ask me if there’s caramel in these).

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Pea and Prosciutto Salad

Posted on by Claire

pea and prosciutto salad

So I have this problem. If I get hungry and don’t rush to fill my stomach, I start to get grumpy. Very grumpy. Woe be unto those in the near vicinity grumpy. Unfortunately, I also often work late, and with my tendency to make cooking dinner a multiple hour affair, this means that I have far more grumpy evenings than I would like. Since I can only snack on mixed nuts (my usual remedy) for so long, one night I found myself tossing together this quick pea and prosciutto salad to get myself through cooking dinner. The combination of the peas’ crisp fresh flavor with the richness of the prosciutto turned out so delicious that I knew immediately I’d be making it again.

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