This past week, Marnina and I went on a Turkish kick. We literally ate and prepared all things Turkish for lunch and dinner. Marnina’s mother recently bought and sent us a signed copy of The Ottoman Turk and the Pretty Jewish Girl. It is a wonderful cookbook that should be on every foodie’s shelf (especially if you love Mediterranean cuisine!). The pictures reminded us of our culinary journey through Turkey this past summer and left us yearning to recreate some of those memories in our kitchen. While the recipes are simple and involve few and easy-to-find ingredients, most are not quick to prepare. We had taken a cooking class in Istanbul and afterwards we had still not fully understood how many steps were involved in most of the dishes we had prepared.
Archive for the ‘cheese’ Category
We have blogged dozens of recipes, most of which we have thoroughly enjoyed. Some of the recipes were incredible (Blintz Souffle), some were surprisingly good (Sweet Potato Gnocchi) while others were a bit disappointing (Greek Moussaka). We have done our best to give you some of the the recipes that have turned out well, but alas, we are guilty of witholding a recipe that we have selfishly enjoyed for years now. We hope you can forgive us…we know you will after you try a bite of this dish.
As you may or may not know, we just moved to Boston. We are probably one of the few couples you know who set up a kitchen and spice rack before installing a 52″ TV. We know we are weird. That’s why we are foodies, right?
As we continue to unpack and get settled we would like to share another foodie’s story with you. Meet Louise Hunt – a 24-year-old Crohnie and foodie. These are her thoughts on her struggle with food. (more…)
As foodies, we enjoy learning about different cuisines. Our ethnic culinary adventures have ranged from experimenting with a traditional Greek food to popular Korean dishes. Food was a big part of our travels this past July in Turkey and Israel. We encountered new ingredients and new flavors, and we gained a new perspective on cooking, as well as a renewed respect for specific ingredients. In Turkey, ingredients are simple and unadulterated. There are hardly any incredibly complicated dishes. The natural state of food is heavily emphasized, and this brought us back to the basics of cooking: using fresh ingredients. The Turks often love to take seasonal and local ingredients and cook them with some olive oil and a few spices. This method of cooking brings out the flavors in a way that is not complicated or overwhelming, but just perfectly balanced. (more…)
There are many therapies that have been touted for Crohn’s Disease and Ulcerative Colitis, but only a few have proven to be truly effective. The usual medications and lifestyle adjustments are well-known, but somewhere in the midst of all the traditional therapies are the lesser-known complementary therapies, such as probiotics. The role of bacterial flora has been postulated as a potential contributor to the cause of IBD — it is now generally accepted that the intestinal bacterial flora contributes significantly to the pathogenesis of IBD. The inflammation caused by Crohn’s Disease can also disrupt the natural balance of microorganisms, which can allow harmful organisms to potentially worsen the inflammation.
For those new to probiotics, here is a quick overview: (more…)
One of the (many) blessings of Passover is that we see some delicious dishes that are traditionally made only once a year….not from a lack of access to particular ingredients (who doesn’t keep matzah in their pantry year-round??), but because the dietary restrictions of Passover require us to utilize ingredients that we don’t generally use year-round. For many, this means the holiday is the one time a year we see the Passover dishes that we remember our parents making since we were children. This year, Marnina made her mom’s peach kugel that was so good that we were scraping the sides of the 9 x 13 baking dish to salvage all of the caked-on pieces. And for the Seder, my mom made a flanken tzimmes with carrots, sweet potatoes, and prunes – the meat and veggies are slow-cooked with honey and sugar to the point where they are so tender and sweet that they just instantly melt in your mouth (don’t worry, we avoided the prunes at all costs). (more…)
Last weekend, Marnina and I wanted to go apple-picking with some friends from Brandeis University. When we arrived, we were told that the apple-picking season was over at this particular orchard due to the substantial amount of rain. Therefore, we ended up going ‘pumpkin-picking’ instead. At first, we were disappointed. But then Marnina mentioned that she had a pumpkin stuffing recipe back home that sounded delicious. I was suspicious at first, mainly because the recipe called for baking an intact pumpkin in our smaller-than-small oven. However, as our neighbors (and our taste buds) can attest, the pumpkin smelled (and tasted) like a slice of heaven. We wandered around the pumpkin patch for about 20 minutes, took some awesome pictures (see below), and painstakingly picked out the smallest pumpkin we could find (6 lbs!).