While avgolemono is often referred to as a Greek dish, the method of combining lemon juice, egg, and broth and heating it until thickened is common not only in Greek kitchens, but also in Turkish, Arab, Balkan, and Sephardic Jewish cuisines as well. This technique …
Author: A. J. Forget
We are quickly running out of summer, but the weather here in Oregon hasn’t yet noticed. In the heat of late summer, nothing is more appealing to me than a nice mezze platter piled high with dips, bread, cheese, vegetables, and pickled things. And the star of those platters is always the creamy, smoky baba ghanoush.
Baba ganoush is like hummus plus. It has all of the delicious flavors of hummus, but the eggplant makes it both creamier and healthier, while also infusing the dip with a light smokiness that takes it to another level. If you have a gas stove, an oven, or a campfire, it is very simple to make (sorry induction stove folks). Just roast up a few eggplants on the grill outside or just right on the burner of your stove (as we typically do), then zip it in the food processor with a few other tasty things, and you’ve got yourself the start of a perfect light dinner.
2 medium-large eggplants
Juice of 1 ½ lemons
2 cloves garlic
1/2 cup tahini
¼ cup olive oil, and more to garnish
½ tsp cumin
½ tsp smoked paprika
2 tbsp fresh parsley, finely chopped
Salt to taste
Slice eggplant in half and char the inside to a dark brown over medium-low flame. When charred, flip and roast the skin side until it is cooked through. Remove from heat and allow to cool.
Scoop out the flesh and discard the skin. Add remaining ingredients to the food processor and puree. Serve topped with fresh olive oil and a sprinkling of smoked paprika. Serve with sliced fresh vegetables and warm pita to dip.
A few weeks ago, two pallets of The Buslife Kitchen Cookbook arrived in Colorado and were promptly stuffed into my brother’s garage. That first weekend I packaged and mailed the more than 300 pre-orders. By now, just about everyone who preordered a book should have it in their hands (maybe not you folks in Australia and New Zealand quite yet). But, for those folks who didn’t get in on the kickstarter or pre-order train, I am pleased to announce that the cookbook is also for sale in the shop on this website and on Amazon!
Kung Pao chicken, alternatively known as Gong Bao Chicken, is a sweet and sour stir-fried dish made with cubed chicken and peanuts. It has become a classic around the world and is certainly one of the most famous dishes from Sichuan province.