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Tag Archives: chickpeas

Hummus Kawarma from Jerusalem: A Cookbook

Given everything that’s going on in my newly-adopted city, it feels frivolous to post about food and recipes as if everything is awesome which is why I’ve been a bit quiet around here. It’s definitely been a surreal few days, from meeting Bryan Voltaggio and getting his latest cookbook at the Orioles game on Saturday to then being detained for a bit towards the end of the game, and then of course the events from earlier this week. You can still feel a little tension in the air, even around my neighborhood–everyone is trying to look out for everyone else and make sure they’re doing OK, which seems to be the dominant. Being as new to the city as we are, I feel ill-equipped to write about it at length, but here are some really thoughtful, interesting perspectives from people who understand the city and its dynamics far better than I do.

Of all of the positive pictures that have begun circulating on the internet as the city both cleans itself up and continues to protest, this lady (and the others who were burning sage along with her) has been giving me all of the feels as I write this.  Read More

Argentinian Ribeye Skewers with Chimichurri

Argentinian Ribeye Skewers with Chimichurri

I can’t believe I’m writing this on the day of the World Cup final—it definitely has flown by even faster than it did four years ago, and what a tournament of surprises: who would have thought that the US Men’s National Team would not only make it out of the Group of Death but that Tim Howard would make a record 16 saves during the match against Belgium? (I’m pretty salty that he isn’t on the best goaltending award shortlist, by the way.) Moreover, who would have expected the epic meltdown that was the Germany-Brazil semifinal, especially considering that Brazil had the ultimate home pitch advantage? Read More

Bucatini con pesto trapanese/Bucatini with Trapanese pesto

It was with very mixed emotions I said goodbye to Michael a few Saturdays ago—I was off to Pennsylvania for some early-birthday celebrations with my family, while he was getting ready to head to England for a near-week-long trip. This wasn’t the longest he’s ever been away, but it is the furthest, and not having him handy when I was cooking, even remotely, meant that I was really on my own when it came to meal planning that week. And unlike the last time he was away for a long stretch, I wouldn’t have nearly enough time as I have in the past to plan my meals; after all, there was a Clásico to watch, and a barbell to lift, and groceries to buy on Sunday once I returned home from the Stamford train station. Fortunately, I was wise enough to ask for Made in Sicily for my birthday from my family, so I had a quiet ride on the Keystone to flip through its sizable pages.

It’s a pretty exhaustive tome on all things Sicilian that’s heavy on the vegetable, pasta, and seafood dishes, and it made me wish a few times at least that my birthday was a little earlier on the calendar so I’d have more time to take advantage of the many delicious tomato dishes on display. Other recipes definitely intrigued me until I realized the called for bottarga or uni (i.e. sea urchin roe), two ingredients that aren’t exactly cheap here in the U.S., but perhaps if I’m feeling particularly adventurous (and flush with cash), there may come a time to treat myself if only to try it in the future. I settled on a recipe that I had seen before, but never made from this book: a pesto trapanese that was exactly what I wanted: a fresh sauce made thicker by the inclusion of almonds and more refreshing with a healthy addition of mint. It may not need the processing I put it through via the blender, but I prefer a blended  pesto over a very rustic one, and I loved how it coated every strand of the bucatini. Read More

Caramelized Onion Hummus

In the five and a half years I’ve lived in Connecticut and New York, I’ve been fortunate to be within easy walking distance to gourmet shops that stocked most of the basics we might need for a weeknight meal–in New Haven, it was Romeo and Cesare’s, and in New York I didn’t even have to leave my own building as our apartment was literally above a bodega. I’m going to miss being able to take the elevator down there and swan around in flip flops and tank tops ind the dead of winter while the bundled-up folk give me the side-eye, but now I miss it as an easy resource to pick up a block of cheese, some lemons and limes or a can of chiles in adobo whenever I needed it without adding any significant time to my otherwise epic commute, because it allowed us the freedom to be spontaneous.

Now that we’re in Stamford, things have changed drastically. The closest convenience store to our building advertises their stock of sodas and body oils, which doesn’t inspire the most confidence in the quality of any food they might carry,  so if either random inspiration strikes us or we realize that we forgot to get something at Fairway, the closest store we have to walk to is…Target. Read More

La calda con fideos

Alternate titles for this post included: One stew to rule them all, You call that a stew? THIS is a stew, and finally, The epic stew of epicness. Working in an academic lab here in NYC for the last 1.5 years, I have been exposed to many college students and their requisite speech patterns. One word I hear often (besides random) is ‘epic’, used to mean something impressive. That’s a poor definition, for a more complete definition, read on.

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Chorizo and chickpea soup

This time around we didn’t use the leeks from the original recipe, but this is a pretty perfect pantry recipe. Michael even substituted out the stock for water and was generous with the salt, which worked really well and didn’t make it terribly salty.

As I’m getting over the last bits of a chest cold, it was exactly what I wanted yesterday.

Boston Mackerel, ready to go into the pouch

Usually, once the weather turns balmy my appetite tends to wane a bit and there are days where I don’t crave for much more than a cup of Rita’s Italian Water Ice (mango, wild black cherry or passionfruit, please) and my mind turns to grazing on random, small foodstuffs. The exception to this is whenever I am able to spend time in a body of water, be that a pool–or on very lucky days, the ocean–as when I emerge after a few hours of frolicking, I tend to become positively ravenous.

Memorial Day weekend did not present any swimming opportunities (that came a week later when we visited my parents to celebrate my mom’s birthday), but we ended up doing the walking equivalent on our Met excursion on Sunday, turning me into what Charles Schultz famously called Lucy van Pelt: a fussbudget. Read More

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