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Wednesday, 25 April 2018

TEHERAN in 1971 . . . and Arabic PESTO




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ARABIC STYLE PESTO

based on Nadia Zerouali and Merijin Tol's UNDER THE SHADE OF OLIVE TREES

1 bunch parsley
1 bunch basil (include slim, tender stems)
½ bunch mint (leaves)
1 bunch cilantro
1 preserved lemon (cut up)
Grated zest of 1 lemon
1 clove garlic
1 tsp salt
¾ cup olive oil

The amounts of the herbs can vary.  It’s okay, for instance, if you’ve used some parsley
in other recipes.   

Blend all in food processor.

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MENUS for this week

MONDAY
TURKISH STUFFED GREEN PEPPERS:  Peterson's EAT SMART IN TURKEY, p. 44

POTATOES:  Nadia Zerouali and Merijin Tol's UNDER THE SHADE OF OLIVE TREES
SWOONED PRIEST:  Hekmat's THE ART OF PERSIAN COOKING 
ARABIC STYLE PESTO

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TUESDAY


 GIBLETS & MUSHROOMS:  Claiborne’s THE NEW YORK TIMES COOKBOOK, p. 212
SPINACH, CASHEWS, & CUMIN: CHATELAINE magazine, May 2010
SUN-DRIED TOMATO FRIED RICE: Warner's ALL THE BEST RICE, p. 71

WEDNESDAY

dinner at Diana's


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THURSDAY
MOO SHU CHICKEN CALZONE:  Flax & Rosenfield’s THE CALIFORNIA PIZZA KITCHEN COOKBOOK, p. 35
SALAD

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FRIDAY

MOROCCAN CHICKEN: Lucy Waverman’s THE FLAVOUR PRINCIPLE, p. 334


CARROTS & PARSNIPS (CHATELAINE magazine, Jan. 2016)   



LENTIL POLOU (Adas Polou):  Forough Hekmat’s THE ART OF PERSIAN COOKING, p. 70

SALAD with Oranges and Radishes:  Waverman p 296  THE FLAVOUR PRINCIPLE

SPICE CAKE, p346 Deeds & Snyder's THE MIXER BIBLE

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SATURDAY
THAI MEATBALLS:  Deeds & Snyder's THE MIXER BIBLE, p. 11
CHINESE CABBAGE & MUSHROOMS: Hsiung’s CHINESE VEGETARIAN COOKING, p. 86
RICE

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SUNDAY TEA

BRUNSWICK BUN:  Aurell's SCANDIKITCHEN FIKA & HYGGE, p. 42