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    43 Recipes

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    I just made this one up for my lunch and thought it was worth writing down. It's a sort of Persian-Moroccan fusion, basically a Moroccanized khoresht. I used the Trader Joe's whole wheat couscous, which is very high fiber and made the whole thing marginally healthier. The couscous-cooking process here is adapted from Claudia Roden's method, and yields reliably fluffy, separate grains.

    Recipe #461442

    This is adapted from Cradle of Flavor, based on a delicious version that I had with white rice and duck on my honeymoon. Optionally, you can include a couple of teaspoons of peanut oil, but I don't find it necessary, especially since Indonesian food tends to be rather oily anyway. If you like, you can chop the ingredients in a food processor.

    Recipe #457424

    This is a wonderful sweet, complex eggplant curry that goes beautifully with almost everything. Adapted from Cradle of Flavor.

    Recipe #457423

    Excerpted from Cradle of Flavor: Home Cooking from the Spice Islands of Indonesia, Malaysia, and Singapore by James Oseland This extravagantly rich, dry-braised beef curry is a signature dish of the Minangkabau highlands of West Sumatra, Indonesia. Allow plenty of time to make it. Rendang has its own lethargic cooking rhythm, so that the more you try to rush it, the longer it seems to take. Use a shallow, wide pan, such as a skillet, rather than a deep soup pot. Use the best-quality beef you can get. Choose boneless chuck or bottom round laced through with bright white fat and cut it into cubes yourself. If you decide to use the maximum number of chiles this recipe calls for, you may need to use a standard-sized food processor, rather than a small one.

    Recipe #457422

    This is my knockoff of the delicious steak kabobs available at many of our local Persian restaurants. This recipe is meant to be cooked indoors in lieu of grilling real kabobs; it makes very meaty, tender, smoky beef. Serve with saffron rice, kashk-e-bademjan, and a cucumber salad.

    Recipe #426258

    Polenta takes a while, but it's not nearly as intensive a process as conventional wisdom claims. This straightforward recipe from Cook's Illustrated takes about forty minutes, with plenty of downtime in which to saute some greens, sear chicken, or soft-boil an egg to go with the main attraction. I like to stir in a hefty sprinkling of parmesan, but it's not strictly necessary.

    Recipe #372720

    This is a tweak of Spatchcock's Fresh Semolina and Egg Pasta -- it makes a substantial, but not at all dense, very tasty pasta. Posting for the nutrition information. Prep time includes 30-minute dough rest.

    Recipe #364989

    This is straight from America's Test Kitchen -- wonderful caramel-y, crispy-chewy, salty cookies. Use a nice sea salt if you've got it.

    Recipe #355907

    This recipe comes from the America's Best Recipe cookbook, although I've tweaked it a bit. Foolproof, cheesy goodness. A nice breadcrumb topping gives it some crunch for textural contrast. Note: Pre-shredded cheese does not work as well as block cheese that you shred yourself.

    Recipe #355810

    This is lovely and smooth and creamy, great with spicy food. Very fattening though!

    Recipe #300833

    This is a slightly tweaked version of my Dosha Balancing Smoothie.

    Recipe #300151

    This takes a little more work than cracking open a container from the store, but it is SO worth it. You can use regular chickpeas or the smaller, darker kind known as kala chana or desi chickpeas. Desi chickpeas are much healthier than the larger type. This is from Cook's Illustrated.

    Recipe #299886

    This is the simplest brioche method if you don't have a bread machine. Prep time includes rising time. From Mark Bittman.

    Recipe #299805

    This is a wonderful, summery, intensely flavored fruit ice cream, perfect for serving after a Mediterranean meal. Prep time includes steeping and chilling time. From 'The Perfect Scoop' by David Lebovitz.

    Recipe #299755

    Turkish lamb stew with creamy eggplant sauce, from Claudia Roden. Cheddar or parmesan may be substituted for the kasseri cheese.

    Recipe #298546

    This recipe basically tastes like buttered peas. Frozen peas are fine, maybe even better if you don't have perfectly fresh garden peas. From America's Test Kitchen.

    Recipe #294103

    This is a recipe of my own, using flavor combinations from Iran and west-central Asia (not flavored with actual Persians, as the title might seem to suggest). Pomegranate syrup is available in Middle Eastern stores; there is also a product sold by Trader Joe's called "Pomegranate Glaze" which would work, too. If you feel that the syrup is too tart, you could add a tiny amount of sugar to smooth it out a bit. Walnut oil could also be substituted for the olive oil.

    Recipe #293356

    This muffin recipe is a little unusual. The main liquid is yogurt, which gives a nice flavor, a light texture and a nice round shape. The muffins have an incredibly delicate, almost angel food-like crumb. Mix in any fruit you like; this recipe includes blueberries, but they can be subbed for anything you like. The recipe comes from The Best Recipe Cookbook.

    Recipe #292335

    This is a basic sweet lassi recipe that is slightly lower in fat and sugar than the type found in restaurants. It can be doubled, tripled, etc. If all of your ingredients are cold you can skip the ice cubes (my preference).

    Recipe #291795

    This is tart and sweet and refreshing, and EASY! No custard-making, no hours of refrigeration, although it does require an ice cream maker. Be sure to read the instructions before prepping your ingredients; this will require 2-3 lemons. From "The Perfect Scoop" by David Leibowitz.

    Recipe #271002

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