Ginger lime carrot and onion salad with toasted black sesame seeds by Anjuli

Posted on 12-05-09 · Tags: , , , , ,

Friday Night Pizza

Tonight was the second night this week we thumped and punched and twirled and proofed and flattened and squeezed and generally manhandled some incredibly fluffy and elastic pizza dough. We’re trying to perfect a fluffy, crispy, and light crust that will rise conveniently fast but not too fast. We’re also working on perfecting cooking in the pizza oven — a feat that requires building a tepee of logs and lighting the paper beneath them ablaze while your whole torso is in the oven and making sure to remove your head quickly before your eyes melt. My mother, the pioneering woman she is, has this down pat. It also means adding logs every 10 minutes to keep the temperature up at 500 degrees, maneuvering hot cheese and dough in and out of the oven on peels with handles of 2-3 feet, and using a camping headlamp and a hat to be able to stand in the front of the oven without singeing the tip of your hair and still see at 4pm on a winter afternoon. In short: totally awesome. Anyone nearby will notice a boldness and exuberance combined with sheer giddiness and seriously flushed cheeks in themselves and their cohorts. Not to mention the heat.

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Anatomy of a Sandwich by Anjuli

Posted on 08-25-09 · Tags: , , , , ,

this makes no sense sandwich

You can never, ever, go wrong with this anatomy for a sandwich: crust, spread, something crunchy, something moist, and something savory. This simple formula has made some seriously classic sandwiches. Whenever I come across a sandwich in my path that I don’t particularly like, it’s always missing one of these elements. Open any fridge in any household and, dorm room kiddie fridges aside, you can almost always find the ingredients to make something delectable for lunch that fits between two slices of bread.

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Noms Caesar-like Greek Salad by Anjuli

Posted on 07-21-09 · Tags: , , , , , , , , ,

Noms Greek-like Salad

The origin story of the white brined curd cheese from the Balkans has long been a point of contention. As of 2002 the Greeks have the official PDO (Protected Designation of Origin) on “feta,” which was again upheld in 2005 when Denmark, Germany, and France fought to use “feta” as a generic name for any salty, white cheese. As far as the Balkans are concerned, Bulgarians claim the cheese to be a descendant of their “sirene” from the Trakia region in the Balkan Peninsula.

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Green with envy by Anjuli

Posted on 06-23-09 · Tags: , , , , , ,

Mom's gardens

On our surprise visit up to see my dad on Father’s Day we made a trip out to my mother’s garden with scissors and a basket to fill up on greens. The garden is flourishing despite the rain and resulting slug infestation. Even in such a small space (about 4 x 2 parking spaces) there’s still enough bounty that I can take home a week’s worth of lettuce, scapes, chard, kale, and herbs and barely make a dent.

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Spicy yogurt chicken with sweet onions and cracked olives by Anjuli

Posted on 03-17-09 · Tags: , , , , , , , , , , ,

Spicy yogurt chicken pita with sweet onions and cracked olives

On our recent trip to the Brooklyn Flea, we sampled some of these tasty Lebni yogurts from Likitsakos Specialty Foods. Sweetened with honey and spiked with vanilla extract, these yogurts are rich and creamy, and flavored with things like real blackberries, almonds, and grapes.

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