Tag Archives: tomatoes

Red-red stew

8 Oct

red red

Red-red is a traditional Ghanaian bean stew that gets its name (and colour) from the tomatoes and palm oil used to prepare it.

The first red-red recipe I tried called for three types of chilli – fresh Scotch bonnet, chilli flakes, and chilli powder (plus additional minced chilli to garnish).

Despite cutting back significantly on the quantity of chilli (and omitting the chilli powder altogether), it was so blisteringly hot the girls were unable to eat it. Continue reading

Itch (Armenian bulghur wheat salad)

30 Sep

Itch (Armenian bulghur-tomato salad)

I’d want to make this Armenian bulghur wheat salad for the name alone…

While itch is similar to kisir, using tomato sauce to hydrate the bulghur wheat places itch more in the realm of side dish than salad. Continue reading

Gypsy soup

10 Sep

gypsy soup

I’ve been making gypsy soup for many years. I have no idea why the Moosewood cookbook calls it “gypsy soup”, or what it means by “a spiced and delectable brew of Spanish and Dickensonian origins”.

Is it a reference to Linda Dickinson, one of the thirty-odd “Moosewood people” credited at the front? Or a  mis-spelling of “Dickensian”? (Though what this soup has to do with Victorian England, social commentary, or sentimentality is anyone’s guess.)

Perhaps it refers to the length of the ingredients list?

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Tomato, olive and feta galette

27 Jul

Tomato, olive and feta galette

“When life gives you lemons, make lemonade.”

And when life takes away the cucumber you need to make Greek salad, make tomato, feta and olive galette?”

Not as catchy, but the principle is the same. Plus, it’s how this recipe came about…;-) Continue reading

Tabbouleh

22 Oct

tabbouleh

“I’m sorry I called you worthy, tabbouleh, I was just infatuated with kisir…”

Now that I’m working more hours at the office, tabbouleh is becoming a weekly staple around here. I’ve been putting it in packed lunches with olives, cucumber slices and maybe a piece of feta on the side.

It’s also featuring in serve-yourself, mezze-style dinners on evenings where conflicting schedules prevent us sitting down together for a family meal.

Measurements aren’t that important with tabbouleh – I like mine to have roughly equal amounts of bulghur wheat and chopped herbs, but have eaten versions that were 90% herbs – find a balance that works for you.

Avoid the possibility of worthiness by seasoning generously (and seasoning again to brighten it up before serving if made in advance.)

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Ed’s clam chowder

5 Oct

Dad's clam chowder

My dad Ed cooked only a few recipes – spaghetti, hamburger mince gravy, sourdough bread, clam chowder – and he cooked them very well.

His clam chowder is as good as any I’ve ever had. The much-loved and lamented clam chowder that the BC Ferries used to serve wasn’t a patch on my dad’s version.

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Fattoush

2 Oct

Fattoush

Fattoush – that tasty Middle-Eastern salad of chopped vegetables and bread – is worth eating just for the opportunity to say it. “What’s for dinner, mum?” “Fattoush – we’re having fattoush tonight.”

I’ve made several versions of fattoush over the years, all of which call for the bread to be toasted or fried. The fattoush recipe in Ottolenghi’s Jerusalem cookbook is a bit different.

The bread is not cooked, for one thing. And instead of the usual olive oil and lemon juice, the salad is tossed with a yogurt-based dressing.

I love the way the dressing soaks into the bread, softening it and leaving it to the vegetables to deliver the crunch. Continue reading