Tahini, Saffron, and Pomegranate Cheesecake
Both Subtle and Surprising. It’s a Real Eye Opener. I’ve come up with an unbaked tahini cheesecake that is unlike anything I’ve ever tasted. I’ve seen recipes for these types of cheesecakes, but I never felt they were fully realized. Sounded kind of boring to me. But I felt there was real potential for something […]
Purée of Beets with Roasted Carrots and Dukkah (Duqqa)
A Glorious Combination of Color, Texture, and Flavors. Well, there are a few things going on here that warrant an explanation. I’ll start with the dukkah first. It’s an Egyptian nut, seed, and herb blend that’s been around a very long time. It’s used as a dip for flatbreads, amongst other things. I love it […]
Ham Sandwich with Quick Scallion Kimchi and Chinese Sausage
How’s This for a Very Different Take on a Ham Sandwich? I ran across a recipe for Quick Scallion Kimchi and had to make it. I love scallions and as the recipe title says, this isn’t a typically traditional kimchi which takes awhile to ferment. It’s quick. After sitting at room temperature for 24 hours, […]