We eat with the seasons.
I know a lot of people do that – and probably even more people say they do that.
I don’t think many people in the U.S. (unless they grow their own) do it as intensely as we do, living in … Continue reading.....
Purchased phyllo is one of my favorite ‘prepared’ foods.
For less than a euro (or a dollar) I get 12 sheets to play with.
I could, of course, make sweet things, like Baklava, but I normally make savory…. Tarts and pastries and savory strudels.
Just … Continue reading.....
Okay, these are not cabbage rolls in the traditional sense.
I could call them ‘cigars’ like in the cooking of Morocco.
Or I could call them ‘nem’ like in the cooking of Vietnam.
Or spring rolls, like in the cooking of China.
But they’re not … Continue reading.....
I’m not including a recipe for hummus here because I didn’t make it.
I picked up a small container over the holidays and promptly forgot about it.
I love hummus, but when I make it from scratch there is always a lot more than I … Continue reading.....
Another modest success in my effort to be more creative with fish.
Fennel and tarragon are always a good pairing with salmon…
Wrap it all in phyllo and toss it in the oven – easy as well as delicious.
Even mon mari was pleased…
The question marks are because of the cheese.
Samosas are typical of Asian and North African cuisine where cheese is rarely used.
But they are also served around the Mediterranean where cheese is eaten in vast quantities.
And it’s my kitchen and I can do … Continue reading.....
I hate it when I lose my posts!
I had it all done, I hit ‘save’ and it disappeared.
It was time to make dinner so here I am, doing a repeat with my morning coffee.
Oh well…. Probably wasn’t interesting anyway. (I believe that’s … Continue reading.....
Yes, I’m still playing with food.
I’m also trying to catch up on all the photos I took in the last few months that have been languishing in the ‘to be posted’ folder.
I decided I should make a clean start with the new year … Continue reading.....
I was watching British cooking shows while trimming the tree the other day. One of them featured a gorgeous Moroccan pie or pastry. I wasn’t paying close enough attention to actually get the recipe but I did get the idea.
Naturally, I had to modify … Continue reading.....
I had phyllo left after my last adventure with Herb and Zucchini Phyllo Pies.
Naturally, I still have zucchini.
So I decided to give it another try.
I made this batch a little more substantial – just because.
