Sunday, July 6, 2014

Springing back up


Hello world! New plants and sunny windowsills contain all the hope of spring. 


These rhubarb bars, from Smitten Kitchen, make a perfect breakfast when served over greek yogurt and splashed with maple syrup. 


Every year, every seder has the best hazelnut torte Mama's ever made. This one was especially gorgeous.


Herby smashed peas are one of my favorite foods. This pea soup was flavored with basil from my windowsill.


My current favorite soup has the bulk of roasted carrots and french lentils, the warmth of harissa, and sweetness of fresh mint.



Feyza taught Mama how to make borek! Yum yum yum. 


When Hmart opened nearby, the crowds carried away all the ready-made food instantly, leaving empty shelves and happy shopkeepers. That first week, I bought buckwheat soba noodles, which tangle here with fresh cilantro pesto, toasted peanuts, bell pepper, and basil. 


Jackie's postcards from the Middle East preceded her. The promises of home-cooked food contained in her missives were kept absolutely.

Shakshuka

6 eggs
2 jalapeno peppers, minced
2 onions, chopped
5 cloves garlic, minced
cumin, paprika, salt
1 28-oz can whole tomatoes, crushed with hands
olive oil
parsley, to garnish
plain greek yogurt and pita, to serve

Sautee peppers and onions in olive oil in a large heavy saucepan until soft, about 5 minutes. Add garlic, cumin, and paprika; cook until garlic softens, about 2 minutes.

Crush the tomatoes with hands and add to saucepan with the liquid from the can. Cook until reduced (10-15 minutes).

Crack eggs into saucepan and cover with a lid until the whites are set but the yolks are still runny, about 5 minutes.

Sprinkle with chopped parsley and serve with yogurt and pita.

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