briciole

vegetarian tsuivan (Mongolian stew) / tsuivan vegetariano (stufato mongolo)

[cliccare il link per andare alla versione in italiano] Strands of pasta (tasalsan guril), purple cabbage and purple carrots The 21st country of our World Culinary ABC1 is Mongolia (Mongolia). In researching dishes from the country in the heart of Asia, I found out about tasalsan guril, fried noodles.2 These are short strands of pasta cut from a rolled sheet previously pan-fried. How could I not try to make them? And make them I did. I cooked the first batch in some of my homemade chicken broth and the resulting soup was excellent. I then read that tasalsan guril may be... Read more →

crozets

done with cutting crozets For me, the current selection of our Cook the Books Club, The Hundred-Foot Journey by Richard Morais, was a movie before it was a novel. Ten minutes into it, I started fidgeting. Five minutes later, my husband and I agreed it was not worth watching further. Nothing happened in that quarter of an hour to make us wonder what would happen next. With that history, I approached the book with caution and was pleasantly surprised. It is much better than the movie, at least until the midpoint: the story, the characters (particularly the protagonist's mother) and the... Read more →