Archive for Geography

Cashew Milk Fudge (Barfi Kajoo)

  Today, we prepared an Indian-inspired nut desert for a potluck picnic. First, we boiled milk to half its original volume, added sugar, then cashews ground in a food processor, and finally cardamom. We cut the fudge into diamond shapes and decorated each piece with a blanched almond (because we ran out of cashews). Here is the Cashew Milk Fudge recipe.

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Green and Red Lentils

Today, we prepared two lentil dishes — Lentil Sausage Soup with red lentils and French Lentils With Bacon and Vegetables with green lentils (lentilles du Puy).

We started the soup by soaking red lentils in boiling water. Then we sautéed onions, garlic, cumin seeds, fresh thyme, celery and carrots in olive oil. Then, we drained the lentils, added it together with chicken stock and tomato paste to the sautéed vegetables. Finally, we added turkey kielbasa, red wine vinegar, sour cream and a generous amount of Parmigiano Reggiano (parmesan cheese). Here is the Lentil Sausage Soup recipe.

We started the French lentil dish by gently boiling the lentils only until they were cooked but still firm and retaining their form. In another pan, we cooked bacon only until they were cooked, still limp and slightly browned. We removed the cooked bacon, added olive oil and sautéed onions, garlic, summer squash, Chinese broccoli, Swiss chard, fresh cayenne pepper, and kohlrabi green tops. Then we added the cooked lentils and bacon and seasoned the dish with salt, pepper, and lemon juice. Here is the French Lentils With Bacon and Vegetables recipe. Here is a French Lentils With Summer Vegetables recipe that substitutes the bacon with tomatoes and an additional fresh cayenne pepper.

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Shahi Sabz Korma (Royal Braised Vegetables in Cardamom Nut Sauce)

This week, we prepared two dishes that use milk.

Earlier in the week, we made paneer, an Indian cheese, with just boiled milk and lemon juice. We also prepared a cardamom spice mixture called Mughal garam masala.

Then today, we cooked potatoes, carrots, and turnips in a rich liquid mixture of sautéed onions, garlic, ginger, jalapeño peppers, cloves, cinnamon, cardamom, almonds, yoghurt, the paneer, cream, and Mughal garam masala. The dish is called Shai Sabz Korma. The term “Korma” refers to “braising” in Indian cooking.

For desert, we boiled shredded carrots in milk and cardamom, pan-fried the carrots with a buttered oil and sugar, and then mixed in golden raisins and pistachio nuts. The dish is called Carrot Halva. The term “Halva” refers to a sweet confection.

Here are the recipes for Paneer, Mughal Garam Masala, Royal Braised Vegetables, and Carrot Halva.

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Pound Cake with Lemon Glaze

This American classic is baked in an unusual way — in a cold oven set at 225°F for 20 minutes and then at 325°F for 30 to 40 minutes more. The result is a very moist cake. We served this cake at home last night to a party of teens and grown-ups. Every piece was consumed with delight. Here is the recipe.

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Salmon Tortellini and Cornmeal Pizza

Phil, our co-op’s new general manager, asked us to use some of the packaged goods promotional items in our demonstration. In response, we selected frozen vegetables (properly thawed) for three dishes.

seafood.tortellini First, we used frozen sweet peas in a salmon tortellini with a lemon cream sauce. We used egg roll wrappers for the pasta covering. Here is the recipe. Then, we sautéed frozen spinach with caramelized garlic and red pepper flakes and used the mixture as topping for a cornmeal-crusted pizza with feta cheese. Finally, we sautéed frozen squash purée with caramelized onions and used the mixture as topping for a cornmeal-crusted pizza with feta cheese. Here are the pizza recipes.

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Virginia’s Turkish Party

We were invited to a Turkish-inspired dinner party. We brought a Turkish Carrot Soup and Stuffed Sweet Peppers. Here are the recipes for the Turkish Carrot Soup and the Stuffed Sweet Peppers.

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Avgolemono (Greek Lemon Soup With Oysters)

Today, we prepared a bold lemon soup that was thickened with rice and eggs and punctuated with oysters. We also prepared a milder soup with puréed root vegetables. Here are the recipes for Avgolemono and Root Vegetable Purée Soup. Avgolemono

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Chestnut Soup and Fruit Salad

To celebrate the holiday season, we prepared a comforting chestnut soup and a festive fruit salad.

fruit.salad We cut fruit wedges from a variety of citrus fruits…
fruit.salad …and combined them with cherries, kiwi, pomegranate seeds, and slivered almonds into a colorful fruit salad.

Here is the recipe.

…Then, with the help of some friends, we embarked on the laborious task of peeling rare American chestnuts grown in the Frame farm nearby… chestnut.soup.prep
… and prepared a hearty chestnut soup.Here is the recipe. chestnut.soup

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Today, we stir-fried vegetables and chicken.

First, we prepared bell peppers, lightly seasoned with salt and sugar, bell.peppers
then, spinach with garlic, spinach.garlic
and finally, a medley of vegetables with chicken.  

Here are the recipes.

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The Key Cooking Class

We are conducting cooking classes in our town with aspiring young cooks. The classes are sponsored by the Union of Youth, a youth-led organization in Northfield and held at the Emmaus Church kitchen.

Class 1: Eggs. We cooked hard-cooked (not hard-boiled) eggs and an egg omelet with sweet peppers and onions. Here are the recipes.

Class 2: Meat and Potatoes. We cooked mashed potatoes with garlic and pork chops in a brown cream sauce. Here are the recipes.

Class 3: Pasta. We made pasta from flour and eggs and served it with Alfredo sauce. Here are the recipes.

Class 4: Stir-Fry. We discussed the principles of stir-frying and analyzed the construction of a wok. Then, we cooked chicken and a variety of vegetables in a lightly thickened soy sauce. Here are the recipes.

Class 5: Cookies. To celebrate the holidays, we made three types of cookies: shortbread cookies called Viennese Crescents, spice cookies called Marcus’s Ginger Citrus Cookies, and oatmeal cookies called Ultimate Oatmeal Chocolate Chippers. Here are the recipes.

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