At last, life returns to the North Woods. Throughout northern Minnesota people gather surging maple syrup and the first carrots coaxed from the thawed soil, and combine them with the last of the supplies laid in for the winter, including wild rice, collected locally in the fall, and dried fruit. Taken together, all this makes… Continue reading Ojibwa Spring
Bulgur, a variety of cracked wheat, is central to most Near Eastern cuisines, Morocco’s among them, which makes the pilaf pictured atop today’s plate a delicious part of many a North African meal. When it’s served with chopped apricots and various heady spices, you have a preparation as featured in Gourmet‘s 2009 recipe collection. The… Continue reading Taking a Crack at It
When the Jacksons recorded ABC, were they singing about Persian Apple Stew? Probably. After all, the stew’s ingredients list covers the ABCs (and then some) of flavorful elements…apples, beef, cardamom, dried apricots… They all come together to reward tasters with a medley of culinary experiences, some contrasting, all of them complimentary. The savory broth is… Continue reading “…As Easy as 123…”
It must be, because nothing in this sphere approaches the magic cinnamon, ginger and apricots weave, waking lamb’s savor, making it light and taking on an almost gossamer richness. The lid is lifted and this spectacular aroma fills the kitchen and soon the house, drawing in the hungry, who soon forget anything else exists. It… Continue reading Heaven’s Kitchen, Right?