Julia Child's Kitchen at the Smithsonian

Submitted by Roland on Sun, 03/03/2002 - 19:38

In addition to her mother and two grandmothers, one of Barb's major influences on her cooking is Julia Child. And Julia Child's Kitchen is now on the web at the Smithsonian (link courtesy of dangerousmeta.com, thanks Garret)!

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HungryPig.com

Submitted by Roland on Sat, 03/02/2002 - 20:55

HungryPig.com is another Vancouver related commercial food site.

Like many other sites, it has a directory of restaurants and featured articles. It is new and so may be a little rough around the edges but it does have a nice article about which wines to have with different cuisines. Check it out!

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Stong's

Submitted by Roland on Thu, 02/28/2002 - 22:02

Upon the recommendation of Sylvia Molnar, I went to Stong's in Dunbar today to pick up some ground lamb.

I was very pleasantly surprised! Stong's started out as a neighbourhood grocery store in 1931 and has evolved into an independent yet modern supermarket.

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Barb makes Baklava from epicurious

Submitted by Roland on Wed, 02/27/2002 - 23:10

Tonight, Barb made Baklava from this recipe on epicurious. Delicious and highly recommended!

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Dolmades from Seductions of Rice are great!

Submitted by Roland on Tue, 02/26/2002 - 23:58

Barb made the Dolmades from Seductions of Rice tonight. They are great! One more dish that we don't have to order at restaurants any more.

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The Ottoman Kitchen

Submitted by Roland on Mon, 02/25/2002 - 23:53

In keeping with our Turkish theme of the past week or two, Simon sent me an email (thanks!) pointing to an interesting cookbook, The Ottoman Kitchen. As befitted an empire, the Ottoman kitchen had a diverse and complex cuisine encompassing the large number of countries in the Ottoman Empire. This book explores the food of this empire and includes history, pictures and recipes from the modern day countries that were part of the Ottoman Empire (e.g.

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Turkish Recipes

Submitted by Barb on Sun, 02/24/2002 - 22:29

Inspired by last week's cooking class and an upcoming dinner party, I set about to look for some Turkish recipes on the web.

Turkish cuisine is richly steeped in tradition and is highly reflective of sophisticated Turkish culture. This site has an interesting overview of Turkish food and culture. If you'd like to try out recipes, this site lists many authentic sounding recipes.

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Sylvia's Turkish Eggplant Salad

Submitted by Barb on Sat, 02/23/2002 - 18:28

After attending a cooking course with Sylvia Molnar on Turkish cuisine, I've been craving the complex flavours of Turkish and other eastern Mediterranean cuisines. Countries such as Turkey, Lebannon, Greece and Syria share similar ingredients and flavours, yet each country has distinctive ways to prepare and serve these foods.

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Sylvia's Turkish Eggplant Salad

Submitted by Barb on Sat, 02/23/2002 - 18:20

2 large eggplants
1/2 lemon, juice only
1 Tbsp. olive oil
1/2 tsp. salt
1 clove garlic, mashed
1/4 cup plain yogurt
1/2 ripe tomato, sliced
1/2 green pepper, sliced
Few black olives

Cook eggplants with their skins on:
Insert knife into eggplants about 1" deep in several places. Grill on gas flame or on barbeque until they are burnt on the outside and soft inside (turn frequently) OR
Half the eggplants, brush with olive oil and broil until eggplants are soft OR

Arroz con Pollo

Submitted by Roland on Thu, 02/21/2002 - 23:55

This is Pierre Franey's take on the classic Spanish dish, Arroz con Pollo.

1 chicken 3 pounds cut into serving pieces (I usually use the legs with the backs attached and take off the skin, but you can leave the skin off if you wish, either way is great but skinless is obviously less fatty!)
salt and freshly ground pepper
2 tablespoons olive oil
1 cup finely chopped onion

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