Culinary Anthropologist

side dishes

  1. Two pulse tarka dal

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    A good dal has to be one of my all-time favourite foods.  I’ve experimented with various pulses, spices and aromatics and so far this is my favourite recipe.  It is very loosely based on one by Madhur Jaffrey.  It’s quite spicy, so for a milder version cut down a little on all the spices, especially […]

  2. Artichoke gratin

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    Artichokes are a bit of a faff to prepare, but once you’ve tasted the results you’ll realise it was worth it!  Once you’ve braised the artichokes, instead of putting them in a gratin you could add them to a salad instead, or marinate them in herbs and olive oil and serve them cold as antipasti.  […]

  3. Grilled radicchio

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    Radicchio is one of my favourite vegetables.  Its bitterness works really well in a creamy red wine risotto or pasta sauce, matched against sweet fruit in a winter salad, or grilled and anointed with a sweet dressing as in this recipe.  Grilled radicchio pairs well with Parma or Serrano ham for a starter, or can […]

  4. Green bean zeytinyağlı

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    I learnt this dish while staying with Zeliha İrez, an amazing cook who runs a guesthouse in Turkey.  Zeliha uses a pressure cooker to speed things up.  If you don’t have one, try to leave the beans gently cooking for five or more hours.  Zeytinyağlı foods are a family of vegetable dishes which are cooked […]

  5. Green bean zeytinyağlı

    3 Comments

    I learnt this dish while staying with Zeliha İrez, an amazing cook who runs a guesthouse in Turkey.  Zeliha uses a pressure cooker to speed things up.  If you don’t have one, try to leave the beans gently cooking for five or more hours.  Zeytinyağlı foods are a family of vegetable dishes which are cooked […]

  6. Gratin dauphinois

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    Creamy or crusty?  That is the question.  The answer is, both, of course, but in what proportions?  Everyone seems to have their own way for making this, perhaps the most classic of potato dishes.  And they’re almost always delicious; it just depends which kind you prefer.  My extensive research and testing (you can’t eat too […]

  7. Gratin dauphinois

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    Creamy or crusty?  That is the question.  The answer is, both, of course, but in what proportions?  Everyone seems to have their own way for making this, perhaps the most classic of potato dishes.  And they’re almost always delicious; it just depends which kind you prefer.  My extensive research and testing (you can’t eat too […]

  8. Aubergine cooked with olive oil

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    The aubergine (patlıcan) must be the Turks’ favourite vegetable.  It is prepared 100 different ways and features in appetizers, mains and even desserts.  The zeytinyağlı method of cooking is common in western Turkey, along the Aegean coast where olive oil is plentiful.   Patlıcan zeytinyağlı could be served as an appetizer, lunch dish or accompaniment […]

  9. Huminta

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    When visiting Libby, Tim, Ollie and Abi in Seattle a few months ago we had this in a Bolivian restaurant and found ourselves ordering more and more.  I recreated the recipe, and the home-made huminta was a hit with all of the original dining party, especially the littlest members.  ‘Huminta’ may mean something different to […]

  10. Roasted figs

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    When weekending in the Russian River area recently with friends (picture higgledy hills, back-to-back vineyards of Zinfandel, Merlot and Cabernet, pasty San Franciscans soaking up the rays by day and in the hot tub by night…), we were delighted to find a fig tree in the garden. Roasted on their leaves, the figs went a […]

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