December is a rather busy month for us – as I suppose it is for most of you guys. With the holidays and their cloud of satellite-events lining up on the horizon, this is the perfect time to dig a bit deeper into my box of quick-and-easy-prep dishes that are even better if left forgotten for a few hours or even over night~
Imagine you have no idea of a country’s signature cuisine on your first visit. Now imagine someone tells a teenage-version of yourself about their special celebratory dish consisting of delicious things like chicken, eggs, coriander, almonds, lots of spices, orange blossom scented honey puff pastry, fig jam and a ton of icing sugar on top.
Mmmh after last week’s Tom Kha I found myself on a roll. With exactly the right weather raging on outside to justify a soup/stew/curry kind of cooking rush and exactly the right temperatures battering the windows to add a bunch of chillies to the mix, I decided to tackle the almost impossible task of kinda-sorta reverse-engineering another dish I’ll sorely miss now that our favorite Thai Restaurant has closed up shop.
Many of you guys probably know by now that hiking is one of Hubby’s and my favorite outdoorsy things to do all year round. Just in case that’s not your cup of tea in general, I won’t bore you guys with a tree-hugging back-to-nature kind of speech, I’ll just tell the foodie within you a little secret: if you find yourself in an inspirational lull when it comes to food, go out for a hike.
Today’s dish is one of the reasons for Hubby and me to look forward to autumn after we had our fill of the summer sun each year – at least from a foodie’s point of view. As soon as quince season swings by some time between mid-September and early October, this is one of the first dishes on our dinner table to celebrate the occasion!
After last weeks Homage to Cow, so to speak, I decided it’s time for a vegetarian dish. Actually, scratch that – I’ve made this one several times before actually paying any attention to the fact that it’s “vegetarian”. To me, this one is proudly wearing the colors of August in our region, highlighting the delicious stonefruityness of the month and (quite literally) wrapping up the deal with a hint of the signature delicacies at home just a little further down south.
And here it is, the headliner for my Summer’s Treasures Festival this year! This one’s a true representative of the “Hear me roar!” category of dishes, one of my all-time favorite BBQ’y goodies, a serious crowd pleaser and a celebration, at least in my book, of all ingredients involved. Plus, the story of it’s first appearance on our table a couple of years back has a solid “Roar” to it as well~
Hmmm. Just 2 weeks ago, I was sitting in this exact same spot, also writing up a recipe for you guys… and almost falling flat on my face with a heatstroke from the 40°C+ outside. I focused on the snowstorm scenario I described to you guys during the Energizer Gazpacho post in an attempt to keep a cool head at least and now… our region is sitting below Siberia on the temperature scale at a balmy 23-25°C.
For some reason, I never really connected the Gazpacho- or Cold-Soup-in-general-dot on the culinary map to the “Summer” dot as only point of origin or interest, but to the “travel” dot as well. You guys might have noticed that I do, in fact, post at least one Cold Soup/Gazpacho recipe every Summer. Of course, I mostly make them during this time of the year since they’re basically the most refreshing thing you can have on one of the brutal nights we are experiencing at the moment.
Eeeeek~! According to our weather forecast, Summer is coming… with guns blazing. Of course that little tidbit of info sent me into a pan-swinging frenzy last weekend, to give them one last good twirl before tucking them in for their annual R&R period.
With the heat rolling in from way down south, I couldn’t help but think along the spice-laden lines of the near and middle eastern cuisines and take our last – for now! – (heat) blast into the delicious realm of Persian dishes. Continue reading “Pomegranate Duck with Walnuts and Creamy Barley & Spinach Salad”