Category: World
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Escarole and White Bean Soup
This simple Escarole and White Bean Soup tastes fantastic even though you just use water for broth. It’s also filling and nutritious. Escarole is a lettuce from the chicory family. I originally looked for it in the “greens” section at the grocery store but found it over by the lettuces. The original recipe for this…
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Orecchiette with Broccolini and Sausage
This Pasta with Broccolini and Sausage was a great simple dinner for midweek and was the hit of my pre-holiday dinners. I halved the original recipe from Lidia’s Italy in America so I used half a pound of pasta instead of the full pound and I used broccolini instead of broccoli rabe or rapini. The…
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Chicken Piccata
Thin pieces of chicken breasts, dipped in flour and cooked in oil and butter with a pan sauce made of capers, garlic, white wine and lemon juice. This Chicken Piccata has become a family favorite over the years, rivaled only by chicken cutlets that are breaded with a mixture of bread crumbs, herbs and Parmesan.…
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Tahini Sauce
I first ate Tahini Sauce at a kebab and falafel restaurant when my fiddle teacher and I went out to lunch in Walnut Creek. It has a distinct flavor: a slight bitterness almost but in a really good way! I could not stop eating it. This version is from Jerusalem: A Cookbook, which is a…
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Vegetable Jalfrezi Curry with Butternut Squash
This uses a jarred cooking sauce, which I don’t often use. But the sheer quantity of spices and seasonings used in Indian cooking can make the jarred pastes and sauces a reasonable choice, unless you really plan to cook a lot of Indian dishes. You can add other vegetables. The original called for cauliflower, more…