Persian culinary adventure day 3: آب دوغ خیار (buttermilk and cucumber soup)
As the temperature increases, so does the need for something cooling and refreshing. This chilled soup, made with a base of yogurt and sour cream (rather than buttermilk) is just the thing. Bejewelled with little currants, chopped walnuts, cucumber, spring onions and a good bunch of dill, chives and mint, it makes for a very aesthetic lunch break! The rose petals are a decadent and fragrant touch, but if you buy whole rose buds and crush them up by hand to separate the petals, it’s much cheaper than trying to buy already processed dried rose petals. This soup would make a lovely summer starter before a variety of dishes, including non-persian, and has a very pleasant mix of herbal, sweet and creamy flavours. Could also be made right at the start of the day and chilled until needed. I’m certainly going to be keeping the leftovers to reach for over the next few days! Serve with toast, tea and a shady garden. #persianfood#culinaryadventures#dissertationprocrastination#soupoftheday#foodofiran#rosepetals#nightingalesandroses#summerrecipe#persianrecipes
0 913 hours ago
Persian culinary adventure day 2: خورش پرتقال (Orange stew)
This orange delight was very therapeutic to prepare! Peeling and slicing three oranges in the early spring sunshine, while the onions caramelised in the background, was a very welcome break from work. Turmeric and saffron water help to intensify the colour of the most enormous amount of orange juice. So much in fact that I would probably halve the amount next time. The lemon juice really wasn’t enough to cut through the sweetness and it overpowered the aromatic notes of cinnamon and saffron. The liquid proportion was slightly off, but to be fair, I think I could have cooked it uncovered to let the sauce reduce fully. Nevertheless, it was delicious, particularly with a healthy sprinkling of coriander and a side salad. #persianfood#culinaryadventures#dissertationprocrastination#persianfood#oranges#foodofiran#saffron#nightingalesandroses#persianrecipes
Persian culinary adventure day 1: آش انار (pomegranate soup)
This was truly a soul warmer, and despite the sunny spring weather, I needed something hearty to get me through several pages of translation today. The chana dal and rice (specifically arborio to ensure it thickened correctly) give plenty of body while the coriander, parsley and kale provided freshness. The use of turmeric in Persian food has always interested me, as not only does its usage exhibit the different influences and uniqueness of Persian cuisine in comparison to the the Mediterranean Middle East, it also always gives fantastic warmth and colour to a dish. The sweet tomato paste was offset by sour pomegranate molasses, giving a deliciously complex flavour, and finally allowed me to put a bottle of nar ekşisi I bought back from Istanbul a few years ago to good use. I should really have used fresh pomegranate seeds and juice, but blew today’s budget stocking up on dried limes, plums and barberries for the next few weeks! The balance of sweet and sour in Persian food is something I am looking forward to exploring further. Anyway, would highly recommend this winter soup, and I was very glad to avoid attempting چلو (rice) and the very necessary ته دیگ (the tasty crispy rice on the bottom of the pot) for yet another day! #dissertationprocrastination#foodofiran#iranianfood#persia#culinaryadventures#soup#pomegranate#persianrecipes#nightingalesandroses recipe thanks to @maryam_sinaiee
ᵂᴱᴿᴮᵁᴺᴳ 🐟 Vom Meer direkt in die Küche und auf den Teller! Wir entdecken unglaublich leckere Fischspezialitäten auf dem Fischmarkt in Fethiye. @olafdeharde mischt sich unters Volk und versucht sich als Fischverkäufer 😅 Bekommt er den Fisch wohl an die amüsierten Zuschauer? Seht selbst… Das komplette Video findet ihr in unserer Bio #explorethemore#olafsreisen#tuiblue#freshfish __ 😊 From the sea directly in the kitchen and on the plate! We discover great fish specialties at the fish market in Fethiye. Olaf mixes up with the Turks and tries as a fish seller 😅 Does he get the fish to the amused spectators? 🤔 Check out our bio to the whole video… @tui_blue@foodboom_com#travelandfood@hilmirestaurant
1 1816 hours ago
Nasi putih & ¼ ekor ayam bakar Taliwang khas Lombok/Sumbawa, disajikan dengan sambal beberuk terong & plecing kangkung porsi personal
Pisang bakar yang disajikan dengan parutan keju, cokelat cair dan taburan kacang.
Jl. Salak no. 24, Bogor
Buka setiap hari
Pukul 07.00 - 22.00
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(Ongkos kirim Rp 50.000,-)
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Private cooking lessons are my personal fav. I get to hang with strangers, friends, family, kids and become part of the jokes, laughter and stories. As an immigrant, I get to connect with people personally for a bit. Maybe in hopes of changing their perceptions, maybe to let them in my world and me into theirs. Food breaks barriers, brings people together, sheds inhibition and for some brief moments we experience oneness. Oneness with the world, oneness with humanity. Thank you @lisacremer for letting me into your world. What an evening! 🙏
Disajikan dengan kentang panggang, jamur, kacang polong, dan saus spesial ala MP
Harga per porsi
Rp 55.000,- ________________
Jl. Salak no. 24, Bogor
Buka setiap hari
pukul 07.00 - 22.00
Layanan pesan antar :
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•Kabupaten Bogor dengan jarak lebih dari 5 km minimum order Rp 1.000.000,- (ongkos kirim Rp 100.000,-)
• Wilayah Jakarta, minimum order Rp 3.000.000,- (ongkos kirim Rp 300.000,-)
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Lobster risotto @restaurant_depot jersey City .Good Friday demo with @lobstersensation fresh basil , @redgoldtomatoes all purpose tomatoes, veggie broth , simple and simply delicious.
You do not need a ton of ingredients always to make something amazing and creative. Getting here this afternoon the holiday rush for restaurants killed inventory, that does not stop me. Challenges are the greatest source of inspiration.
I added some cedar salt and ancho pepper to give a deeper level of flavor profile . As I toasted the Arborio rice I started to season with out any liquid and allowed the rice to coat with the olive oil and then the tomato purée . Watching not yo burn or stick the rice at bottom. Unlike paella we do not wish to create. socarrat ( thin layer of crust created. By the arroz and spices that caramelize) although it sometimes an not totally be avoided. I find toasting the rice in oil and seasoning ( depends on what you are adding to your risotto. One pan and patience as the rice is meant to slowly absorb the liquid . I fore went the wine as a liquid as many are abstaining due to the holy holiday . However veggie broth and clam juice worked fabulously their own. Playing with flavors that profiles align and keep in mind the textures as well . The complexity of the dish is in the awareness of all the components that need. To effortlessly blend to become one . Food imitating life , #culinaryadventures#playwithmyfood for @affinitygroupsales . #godistopchef#holyholiday#remember#foodbloggers#lifestylepodcast#foodie#creatingexperiences#beingeverydaybianca#goodfriday#being
I walnut stop you from making this pomstastic dish.
Okay awful joke but in all seriousness, khoresh fesenjoon or fesenjan is a dish that has been haunting my foodie dreams for years. I first tasted it at a friend's house years ago and the flavour was unlike anything else I have ever had before. A Persian chicken stew made from walnuts, pomegranate molasses and onions, and the recipe could not be simpler. .
2.5 pounds skinless chicken thighs (I used boneless but bone-in would be better)
1 teaspoon cumin
4 tablespoons vegetable oil
2.5 cups walnuts
1/4 cup cold water
3 medium onions, thinly sliced
Salt & Pepper*
1/2 cup pomegranate molasses
2 cups chicken stock
Recipe in comments.
*for pepper, in a dry pan on medium heat, add whole peppercorns, toast until the aroma of pepper is floating up to your nose. Take peppercorns off heat, pour into a mortar and pestle. Grind pepper and smell the most amazing pepper aroma of your life. Set aside to season dish later.