Mom’s Uruguayo Pot Roast by Weezie

Posted on 12-06-09 · Tags: , , , , , , , , , , , ,

My good friend and former business partner, Diego, brought me some beef from a little, tiny Uruguayo grocery store in Queens that imports its beef from Uruguay. The store is close to a wonderful Uruguayan restaurant called El Chivito D’Oro in Jackson Heights.

I have traveled to Uruguay over 30 times in the last 15 years for work and pleasure, creating with Diego our travel company, Discover Uruguay, which features travels to Uruguay and parts of Argentina and Brazil. I turned my share of the company over to my cohort about a year ago to pursue my passion for cooking.

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Bulgur with Peas and Mint, Leeks, Prunes, Walnuts and Orange Peel by Weezie

Posted on 11-29-09 · Tags: , , , , , , , , , , ,

Bulgur with Peas and Mint, Leeks, Prunes, Walnuts and Orange Peel

When Anjuli and I get together in a kitchen it is like the improvisation that goes on between jazz musicians. She has an idea and it sparks me, I enhance on it, back and forth we go until, from these sparks, a dish is created. It just flows from mind to mind and heart to heart with no effort and no ego. It is quite amazing to me. I used to sing in the 60s with a partner. Sometimes we would hit a perfect note together. The feeling of the perfection of the note would make the hair stand up on the back of my neck. It had a life of its own. When Anjuli and I cook together sometimes we create a dish that feels like that. We can just feel that it is right.

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Mom’s Maple Pecan Pie with Orange Rind by Anjuli

Posted on 11-26-09 · Tags: , , , , ,

Maple Pecan Pie with Orange Rind

That was very fun posting on Anjuli’s blog. I had no idea how excited I was going to feel when I actually saw it up there. It took me by surprise. Sharing with all of you is so tantalizing.

I have been cooking for 2 days straight, 8 – 10 hours per day. Can you believe anyone would actually still do that, more, that they would actually enjoy it? I have burned about 10 hours of music on CDs, all kinds of music; oldies, Latin music, classical and I listen as I cook. I even dance a little. Anjuli’s dad just retired and he cooks too so there actually is a shared experience going on. I can even get him to dance with me once in a while.

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Matt’s Indian spiced popcorn by Anjuli

Posted on 11-12-09 · Tags: , , , , ,

Indian Spiced Popcorn

Eating this popcorn makes you want to spend some serious time investigating how to smuggle good popcorn into bad movie theaters. It has all the fixings of an addictive movie snack. Or afternoon snack. Or light dinner. Or anytime you’re lounging, sitting, and want something seriously delectable, salty, and a little spicy to pop into your mouth every two or three seconds. This recipe has the double win of toasted cumin and the nutty, caramel quality of good Indian ghee. So let’s just say it’s reminiscent of both caramel popcorn and the kind studded with real good peanuts. Do yourself a favor and buy some real Organic kernels and pop them yourself on the stove in a little bit of oil or ghee.

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Ingredients for a good winter soup by Anjuli

Posted on 11-11-09 · Tags: , , , , , , , , ,

Turnip Chicken soup

…November 11, 2009 in Connecticut, around 3:30pm to be exact…
Girl wants to make soup for boy on a chilly afternoon. A lazy, delicious conversation ensues.

Boy: What do we have on hand?
Girl: Turnips, carrots, onions, potatoes, and homemade soup stock, some tomatoes, cannellini beans, and all the spices and herbs (at least dried) we could want. Let’s stick to the things that are in season together, and nix the tomatoes. I’ve never made a turnip soup, but let’s try one. They’re a little starchy, sweet, and a little tangy, I think. That’s a good place to start.

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A South Indian dal in spite of my CSA by Anjuli

Posted on 07-13-09 · Tags: , , , , , , , , , ,

Indian Molahootal and Mom's Carrots and Seed Salad

We recently joined a CSA in the West Village. For those unfamiliar, CSAs are local agricultural programs where an organizer establishes a drop point and relationship with a local farm. Members can apply for a “share” of produce, ranging from $200-500 for a 20 week season. Being a member means coming to collect your produce once a week at the designated time, and being flexible enough to cook whatever you get. (Check out Just Food for more information.)

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Lebanese Lamb Stew by Anjuli

Posted on 02-23-09 · Tags: , , , , , ,

Lebanese Lamb Stew

Nothing can bring you out of the depths of jet lag, writer’s block, and the melancholy from hating the recession, NY produce in winter, and NY restaurants in general like a rich, savory Lebanese lamb stew. I am a lamb and stew newbie so this was a small revelation. We actually had to look up lamb to verify its animal origin: sheep. This post is not without some myth busting and prejudice, specifically my relegation of lamb to the gamey, smelly variety of meat that I would never touch. Thanks to this recipe and Harold McGee, I have overcome my judgments. Mutton, though, is a different story.

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Cashew burfi celebration by Anjuli

Posted on 12-25-08 · Tags: , ,

Cashew Barfi

Cashew burfi (बर्फ़ी) is a sweet Indian dessert made with cashews, ghee, and sugar. They are traditionally eaten during holiday, especially Divali, the Hindi festival of lights (actually meaning “row of lights”). Divali is celebrated the world over Amaavasya, the 15th night of the fortnight of the month of Kaartik in October/November.

Part of the reason must be due to the fact that you need a lot of people around to stir. We made these yesterday in celebration of another holiday. Everyone pitched in with the stirring (and eating). In stores, burfi’s commonly come with a piece of silver foil at the top. Ours our naked and better for it. They have a wonderfully rich and nutty flavor, and are incredibly smooth like fudge.

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Stained glass gingerbread by Anjuli

Posted on 12-01-08 · Tags: , , ,

Stained glass gingerbread cookies

CANDY. Yes it’s totally bad for you, addictive even, spikes your blood sugar, gives you diabetes, and has little other nutritional value. It makes for excellent stained glass when melted inside gingerbread cookies. My mother figured out this trick when we were kids, and we’ve been making them every year since.

Decorating the Christmas tree was a sweet task growing up. Christmas trees should be edible, minus the needles and trunk. We lade its branches with candy canes, cookies, and any other sugary treat that tastes good after being left out for 3 weeks at room temperature.

While we don the Susie Homemaker aprons for our slightly noxious baking spree, we realize, well, it’s fun to do this once a year. Gingerbread is one of my favorites. It’s spicy and used to make miniature edible Gretel houses. What’s not to like? Of course once you add on the finishing string of lights on your tree, these stained glass numbers really shine. This is about as close as I get to a church on Christmas. Ahem.

What’s your favorite Christmas music?
In the past I have avoided holiday music whenever possible. This year we’re making a point of playing it at home. I’m looking for input on favorite Christmas classics. What gets you in the mood?

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Thanksgiving dinner by Anjuli

Posted on 11-27-08 · Tags: , , , ,

Thanksgiving

The slaving. The spread. The whirlwind. THE TURKEY. The food. The company. The pie. The piled plate. The tryptophan. The fire. The passing out. Ahh, tis the holiday.

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