The weather in LA for the past few days has been gloomy and a bit on the cooler side. We are officially into the fall season which means soups are back on the menu for us. Growing up chicken soup meant a type of soup that usually had chicken in it as well as some vegetables, pretty much like the recipe for Chicken Soup that I posted
As a Foodbuzz Feature Publisher I get emails regularly about fun foodie competitions and contests to participate in. The other day I received an email featuring Barilla’s Tortellini. Sometimes creating a recipe with a Persian twist with some of the products is hard, but this one? This I had to part take in!!! Barilla and I go way back
Happy Valentine’s Day to all!! I am not really into this type of “celebratory days” but I must send a shout out to my little sister Valentina as St. Valentine is her namesake!
I have a fabulous recipe to share with you all today: Chocolate Shortbread with Pistachios!!! You must thank my relative Neda for it
Last week Foodbuzz sent out an email letting us bloggers know that we could help raise money for the Make Time for Change campaign. The concept is great, it’s all about teaching kids how to cook. The campaign is headed by Frigidaire and Jennifer Garner who are teaming up to inspire families everywhere to roll up their sleeves and get cooking together. Have I ever told you how much I love Jennifer Garner? Well I just did!!
I was asked to come up with a recipe for a vegetarian version of Persian Kotlet a while back. For me it was a welcome challenge as having been a pesco-vegetarian in the past one of the dishes that I missed was Kotlet. I actually once made it with fake ground beef, the results were not bad at all. However,
A few weeks ago my friend Stephanie was gushing about how much she loves Pho. She then threw a bone my way by suggesting I come up with a Persianized version of Pho. One not to miss a culinary challenge, specifically one that involves one of my favorite types of fusion, I let my creative mind wander. The first thought that came to my mind was using Reshteh
The day after Thanksgiving we were invited to our friend Sharon’s house for a casual dinner amongst friends. Sharon needed someone to bring a salad so I volunteered for the job. I seldom, if ever, bring salads to potlucks because for some reason the main leftover that we always end up having when we have parties is salad.
The last recipe that I have for this year’s Thanksgiving is a perfect pair to any turkey, but it is especially good with the Pomegranate and Port Glaze Turkey. There was a time when I used to be so scared of making gravy because I always thought it was such a hard thing to make in order to make sure that the consistency is just right but also that it is not lumpy. I have found that the trick to a great gravy is to make a roux as a base and built up from there. By doing so it is much easier than adding the flour to the stock and try to whisk the lumps away.
My apologies to you if you are getting tired of pomegranate related recipes. Because of the POM Wonderful Dinner Party extravaganza I ended up changing posting schedules to make Pomegranate Week 2010 to last week. Believe or not this recipe has been waiting for a year to be published! I made this turkey last year to get myself slightly ahead this year because I was planning on actually posting two turkey recipes.