Looking for a laugh, I picked up an old cookbook from my South Dakota grandmother this weekend, “The German-Russian Pioneer Cook Book.” I have three editions of this cookbook, all originally typed on a typewriter, two plastic spiral-bound with laminated cardstock front and back covers and one bound with binder rings. In addition to some “real” German and Russian recipes like Schupfnudeln, Einlaufsuppe and “Borsch,” it also contains some recipes I can only describe as very regional. Continue reading “Soup”

Fiddleheads, the other edible fern

It’s not real risotto, but still delicious.

Fiddleheads are local food that announces the arrival of spring. Sprouts of ostrich ferns picked in the wild, they are a culinary and mathematical delight–such taste and proportions the (Golden Mean). Fiddleheads are similar to their fern-cousin asparagus, but their the texture and delicacy are closer to spinach. They are always eaten cooked and best not overcooked since they lose their colour, texture, and taste. Continue reading “Fiddleheads, the other edible fern”

Ash-e reshteh sans reshteh

Some of you know that Ottolenghi: The Cookbook is my favorite cookbook. Written by an Israeli and a Palestinian who own/run a restaurant (now restaurants and I think now owned/run by only one of them) called Ottolenghi in London, it’s full of recipes that combine everyday ingredients like legumes, rice and onions with exciting ingredients like za’atar, sumac and pomegranate. It’s my go-to source when I’m craving Middle Eastern.
Continue reading “Ash-e reshteh sans reshteh”