My yummy dish featured on Food52

I was so pleasantly surprised to see my Chicken with Caramelized Sumac Onions, Preserved Lemon, and Israeli Couscous dish featured on Food52 today. Thanks for the love, and also for the terrific photo.

chicken with caramelized sumac onions, preserved lemon and israeli couscous (photo by James Ransom of Food52)

Dinner a la Yotam

As y'all might recall, I purchased my second Yotam Ottolenghi cookbook, Jerusalem, not long ago. It's a joint effort between Yotam and his childhood friend, Sami Tamimi; they grew up in Jerusalem, one in a Jewish family and one in an Arab Muslim one. I've really enjoyed all I've made from this book so far, and, like Plenty, it's beautifully photographed and clearly written. Tonight, I made two dishes I'd flagged several weeks back: chermoula eggplant with bulgur and yogurt, and a kohlrabi salad. I loved(!) both. T found the kohlrabi too bitter which I didn't sense at all. He must have the bitter allele in spades. Mother of god! Anyway, more for me.

Chermoula is a North African paste made of preserved lemon, garlic and some wonderful spices including cumin, coriander and paprika. Here, you put this together, slather it on a halved eggplant and then roast the concoction in a hot oven for about 40 minutes. In the meantime, you whip up a bulgur salad which is specked with chopped green olives, plump raisins, almonds and some herbs. That, Greek yogurt and sumac top the eggplant when it's done = DELISH!

I thought this kohlrabi salad was fabulous and refreshing; it's dressed with a terrific Greek yogurt-sour cream-mascarpone sauce into which you whisk lemon juice and pressed garlic. YUM! 

Fab Friday Fare

OMG, new recipe for you. Green garlic-infused oil + preserved lemon + thyme + asparagus. Fab! I will post. The salmon burgers were delicious, especially with a daub of mango honey mustard, and lastly, we enjoyed my coriander sugar caramelized Asian pears. The pie is chilling, and I am soooo excited.