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Everything posted by persiancook

  1. Eat them with raisins. Traditional persian winter snack.
  2. My experience is the same. I find that Northerners (areas bordering the Caspian) are the only people for whom garlic is a staple. My family was always paranoid about garlic breath, and we were told to avoid it unless we knew for a fact that we wouldn't have human contact for a day or two.
  3. If they are Persian sweet lemons, you may want to try keeping a few of them unrefrigerated for a while. The flavor intensifies as the skin dries out. You end up with an unusually mild bittersweet citrus. Cut them into wedges and eat them immediately, otherwise they become bitter. The thin-skinned smaller ones are usually more flavorful and fragrant.
  4. persiancook

    Leg of Lamb

    Should this be made in a covered dish, or left uncovered in the oven? Thanks.
  5. Is a particular type of white cake more suitable for cupcakes? I would like them to be the melt-in-your-mouth variety. ETA: I have read the cupcake thread, but am still unsure.
  6. I was just wondering, do you (and LindseyAnn/and others) also get headaches/etc when eating products with high glutamic acid values? See list @ http://www.umamiinfo.com/umami-rich_food/ ← The only one I eat regularly is Parmesan cheese. I would have a migraine every day if the cheese would be causing it. It took me a long time to figure out the MSG-migraine connection, but at least for me, it is undeniable.
  7. I keep mine in knife "safes" in a drawer. It works if you have only a few knives. Lamson Sharp Knife Safes
  8. Try it with rice. It works best with lentil pilaf, or dill and black-eyed peas pilaf.
  9. Not pastry, but divine: sprinkle with salt and eat them frozen.
  10. I use Bosc pears. I peel and dice them and toss them with a bit of lemon juice and sugar. Then I roast them at 400F for 45-50 minutes, until they just start to turn golden around the edges. I actually prefer the ladyfingers to sponge cake for this particular trifle. I find their texture more compatible with the pears. I would be happy to PM you the recipe.
  11. My Thanksgiving trifle has vanilla custard, apricot jam, ladyfingers, roasted pears, and pomegranate seeds. It is very pretty and the ingredients would still be in season for Christmas.
  12. persiancook

    Leg of Lamb

    I have not been able to find Andy Lynes eGCI course on slow cooking meats. I was hoping to read about the 7-hour method for lamb. Am I going blind or has it been removed from the site? Thanks a lot.
  13. I love this book. The stories and pictures are lovely. I have tried the Persian cardamom cookies. They turned out better than any Persian recipe I have seen. I made them a couple of days ago, and ended up lending the book to one of the many people who asked for the recipe. I have also repeatedly made the Russian apple pancakes, and the Afghani naan. I do not have the book at the moment, and I cannot remember what else I made.
  14. persiancook

    Electric range

    I have the same type of stovetop, and I use both regular and enameled cast iron on a daily basis. As long as the bottom is flat, and the diameter of the pan is not more than an inch or so larger than the burner, it will be fine. I do have a problem with stock though, as I am afraid of using my largest stockpot because of the diameter.
  15. Not in Jeff City, but an hour away, there is Sybil's in St. James. I have not been there yet, but my friends have tried it and were pleased.
  16. A wide variety of herbs are used in Persian cuisine. My husband is Pakistani, and I have noticed that we use herbs in a fashion similar to the use of spices in subcontinental cuisine. The most common are tarragon, basil, mint, cilantro, fenugreek, and chives. Many of us eat fresh herbs with every meal, so our herbs are milder and sweeter than the varieties found in the US. I have also noticed that stronger herbs such as sage and rosemary are rarely used in Persian food. A milder version of oregano is probably the strongest I have encountered. I would be happy to share recipes.
  17. This is very interesting. In Farsi, we even have a word for the smell of dish that has touched raw eggs and has not been washed "adequately." Long before learning about salmonella, I was washing anything that came into contact with raw eggs with boiling water. Everyone in my family is sensitive to the smell, and avoids it. Perhaps it is cultural. Like Verjuice, I also love eggs in almost every preparation, but abhor the smell of raw eggs.
  18. I have found it ideal for dishes where you need to sear the protein, then simmer it in a sauce. I also use it for regular (shallow) frying, especially for fish or other food with a strong smell. It is hard to get the smell out of my uncoated cast iron skillet, and I have found this to be a great alternative.
  19. How about a buffet casserole? I use mine more than any of my other Le Creuset pieces. Le Creuset Buffet Casserole On a related note, I purchased a Le Creuset kettle 6 weeks ago. I have treated with the usual care, making sure to empty it between uses. I just noticed a rusted chip by the spout, and another on the bottom. Has anyone had similar problems? It appears that the enamel on steel does not have the same warranty as the cast iron.
  20. Any ideas for how to use radishes? They are too strong to be eaten raw. The only other method I know of is braising them with butter, scallions and thyme (Deborah Madison). Any suggestions are much appreciated.
  21. Does anyone have a Le Creuset wok? Is it even a good idea?
  22. You may want to try making pistachio-saffron ice cream. The traditional Persian version has big chunks of frozen cream, and a tiny amount of rose water. I do not care for the cream chunks, but the rest is sublime. You will find the pistachio-saffron combination in quite a few Persian desserts. We supposedly produce the very best of both items, so they are featured prominently in quite a few dishes.
  23. I found this book to be very useful: Fresh from the Farmers' Market: Year-Round Recipes for the Pick of the Crop ISBN: 0811813932 The recipes are organized by season, and simple, but interesting to an amateur like me, and the book also contains lots of information about how to select and store your farmers' market finds. I refer to it all summer long.
  24. persiancook


    Quince jam is lovely, and very easy to make. I would also recommend quince and prune stew. We make it with lamb, but beef or even chicken would also be delicious. The quince and prunes complement each other wonderfully. A little orange zest perfectly rounds out the dish.
  25. Please see: http://forums.egullet.org/index.php?showto...64108&hl=norouz
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