I received this cookbook as a gift with a note that says "...for you are the happiest cook we know!". It is a great book of recipes, stories about food, hints from the author, and more - how can I not be a happy cook making a dinner from this book.
The evening theme was Food Trip Down The Silk Road given the different countries that were featured. Read on and enjoy, and if you are interested in buying this book, click on the link to the left and help me generate funds for my upcoming somerville kitchen renovations.
The trip started in Greece with Kolokithi Me Feta Salad (Zucchini and Feta Salad - Page 640).
A refreshing salad where the zucchinis are barely cooked and the mix of dill, lemon, oil and scallions with feta cheese made it a delicious treat to go with the rest of the meal.
A quick hop to Cyprus for Revithia Yakhni (Chickpea Stew with Spinach - Page 31).
According to the author, the spice mix enhancing this stew - red chiles, garlic, onions and tomatoes - is called tiganissi. She describes it as "something between an Indian tarka and a Spanish sofrito".
Whatever it is, it created a nice hit to the pallets.
We then traveled far to look for the rice which we found in South India.
Elamcha Saatham (Lemon Rice - Page 380) is a simple, yet balmy, basmati rice. The rice is mixed with basil leaves fried with mustard seeds, lemon grind and lemon juice.
The trip is not over yet. look for the final stop, China, in tomorrow's post.