• Harcha – Moroccan Semolina Bread (or biscuit?)
  • Chickpeas Fried with Harissa and Spinach – A Quick Psuedo-Curry
  • Sweetened Lentils with Cumin and Tomato Served with Cracker Bread
  • Dolmas – Grape Leaves stuffed with Lamb and Dried Cherries
  • Green Chile Stew
  • Eggplant with Charmoula
  • Corn Cakes with Sweet and Tart Relish
  • Dashi – Making Japanese Soup Stock

Chili Lime Soup with Yams

I have been meaning to write this soup up for quite a while.  Since we cooked it again on Sunday (my bother in law, Greg came by for lunch), I had another shot at it.  I think that one of the reasons that I keep forgetting to write something about this soup is that it is… 

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Steamed Mushrooms with Yam

Steamed Mushrooms with Yams

This simple dish is unimaginably good, and I can imagine some pretty good things.  It’s origins are in Japanese temple cuisine and it is just one example that showcases how incredibly satisfying and flavorful vegetarian food can be. The Japanese monks and nuns that originated this type of cooking, called shojin ryori, did not eat… 

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Green Chile Stew

I have an overly romanticized view of New Mexico…this I know.  When I think of this state/region, I picture towering mountain ranges, deep shadowed canyons, unimaginably vast open spaces, and near perfect solitude.  While I’m sure that this fine State has such qualities, our friend Star’s stories help bring it back to reality a bit. … 

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Clam Shrimp and Fish Curry

Razor Clams, Shrimp, and Cod with Curry and Lemongrass

With clam season upon us here in the Pacific Northwest, there is more than a little pressure to get rid of the clams that I hoarded through the summer.  When frozen properly in water, these suckers can take up a considerable amount of room in the freezer.  As summer wears on and freezer space becomes… 

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Baked Figs With Greens

This is really just a simple salad that is topped with some lovingly prepared figs.  The figs are marinaded and then baked in a fluid that will, after it is reduced, become the dressing for the salad.  This simple, sweet and sour glaze sets off the intense rich flavor of the baked figs.  We typically top… 

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