Food, Photography and Bons Mots
Persimmons! My kitchen fruit bowls are brimming with persimmons this year. In the past, finding myself with persimmons in the winter, I’ve pretty much defaulted to making the usual fruit-cake-like loaves of persimmon bread. Those loaves have been good–sometimes very good–but eventually that iteration…
Have I ever mentioned that I love soups? OK. I know I have—over and over and over. Forgive me. Here is a new favorite. This is a Deborah Madison recipe from her cookbook Vegetable Soups. This is her recipe for Broccoli Soup With Garlic, Ginger…
Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.” Today’s Oldie But Goodies recipe is for Caramelized Carrots. Here is the recipe: Caramelized Carrots.
Want to dive deeper into our recipe archive? Just click one of the categories at the top of this page or use the category search drop down menu on the right side of this page.
And…here is a link to Blue Cayenne’s main page:Blue Cayenne. .If you are in the mood to cook (or eat!), we hope you will take a moment to look at the many excellent recipes we have featured.
This is quite a good variation on traditional Caesar Salad Dressing, enriched as it is with a ripe oily Haas avocado. This recipe is based upon one that appears in America’s Test Kitchen’s The Complete Salad Cookbook. The cookbook is available through your local bookstore…
This is a truly great cookie. This recipe is from Helen Goh’s new baking cookbook, Baking And The Meaning of Life. (Great title, by the way!) You can order her cookbook through your local bookstore or on Amazon. This is Goh’s debut solo cookbook. She…
Every month Blue Cayenne features recipes from our archive of more than four hundred recipes. These recipes are our “Oldies But Goodies.” Today’s Oldie But Goodies recipe is for a Thanksgiving classic: Here is the link: Cranberry Relish.
Want to dive deeper into our recipe archive? Just click one of the categories at the top of this page or use the category search drop down menu on the right side of this page.
And…here is a link to Blue Cayenne’s main page:Blue Cayenne. .If you are in the mood to cook (or eat!), we hope you will take a moment to look at the many excellent recipes we have featured.
It’s cold. It is pouring rain. I have a @!%!! roof leak. I’m craving soup…again! Here is a recipe from Joanne Chang’s Myers + Chang At Home cookbook. You can buy the cookbook through your local bookstore or on Amazon here. In the introduction to…
Got those change-of-seasons blues? This Soup Au Pistou is just the right soup to blast you right out of those doldrums. It hits all those fall color vibes, too. Look at those orangey colors! Not visible in this photo is the dollop of basil pistou…
Bulgur?
If you don’t know about bulgur, here is a quick primer.
Bulgur is partially cooked cracked wheat. Its use is particularly popular in Middle Eastern dishes.
Bulgur has been around for a very long time– 10,000 years or so according to food historians. Durable, nutritious and versatile, Middle Eastern cooks have, over the many years, found all sorts of ways to incorporate bulgur into their dishes. They stuff vegetables with it, incorporate it into salads like tabbouleh, add it to soups and on and on.
It’s good for you. Bulgar is high in fiber, protein and vitamins and minerals.
In your local Middle Eastern market, you can find bulgur in various textures–fine, medium grind and coarse.
This recipe for Bulgur Pilaf With Tomato and Eggplant is from Sami Tamimi’s widely-heralded cookbook Falastin. You can order the book through your local bookstore or from Amazon.
Here is the recipe as I prepared it in my kitchen.
NEVER saw a Purple Cow, I never hope to see one; But I can tell you, anyhow, I’d rather see than be one. –Gelett Burgess (1866-1951) How about a purple soup? Ever saw one of those? Neither had I until I picked up…
