• Harissa – Sauce of Opportunity
  • Tagine of Chicken with Figs and Dates
  • Baba Ghanouj Salad
  • Burdock and Mushroom Rice
  • House Clam Chowder
  • Dolmas – Grape Leaves stuffed with Lamb and Dried Cherries
  • Green Beans with Gorgonzola-Balsamic Vinaigrette
  • Soba Noodles with Peanut and Chili Sauce

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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Herbed Cod and Shrimp Baked in Phyllo

Up until yesterday, I had never cooked a fish tart…but I knew deep down inside that I needed to.  The base idea for this one came from Savory Baking by Mary Cech.  As I write this post, this book is listed for some ridiculously low price on Amazon.  Not sure what the deal is, but it… 

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Dolmas – Grape Leaves stuffed with Lamb and Dried Cherries

One of the better things about summer and early fall in the Pacific Northwest is that this is the time that grape leaves finally get big enough to use in cooking.  That means that it is time to make dolmas …or at least my version of it.  And if you have your own particular version… 

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Tagine of Chicken with dates and figs

Tagine of Chicken with Figs and Dates

Summertime is tagine time at our house because summer is when laziness rules supreme.   Tagines are a lazy cooks sort of dish; you heat the tagine, add the first group of components, wait, add the second group of components, wait some more, and then eat.  This is perfect for those summer days where you… 

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Basmati Rice with Saffron and Cardamon

Basmati Rice Spiced with Cardamom and Saffron

This dish leans on the flowery flavor of Basmati rice to back up a pretty solid blend of spices.  It is light in texture and fills the role of a pilaf for those times where you really don’t want to expend much effort in your side dishes.  Simply drop all the stuff in the pot,… 

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