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Homemade Pomegranate Molasses
April 12th, 2013 | Category: Fruit, Preserving, Turkish Cuisine, Vegetarian
Pomegranate molasses, which is made by reducing freshly-squeezed pomegranate juice into a thick, sour and sticky syrup, isn't really molasses. It is simply reduced pomegranate juice. And if you're adding sugar, you can even call it an extremely sour pomegranate jam. Pomegranate jam - one that is prepared by just pomegranate juice and sugar - doesn't thicken that much, so you may as well call it a ...
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Spicy Carrot and Green Lentil Salad
February 22nd, 2013 | Category: Beans and Legumes, Salad, Vegan, Vegetable, Vegetarian
I have been celebrating the New Year's Eve at The Mansion for as long as I can remember. But last year, plans changed and at the very last minute, I found myself in Alaçatı - a small village far away from home.
We arrived the day before New Year's Eve and decided to check out a few of the antique shops in the village. As we reached the ...
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Tomato Confit, Pesto and Oven-Roasted Vegetable Sandwich
November 02nd, 2012 | Category: Bread, Breakfast and Brunch, Preserving, Restaurants, Vegetarian
Finally, after what has felt like an eternity, I've stepped out of the house. Or, as my father puts it, I've finally left my lair. Of course, I'm not counting the instances where I rush to the grocery store - looking like Dexter right after he fillets his victim (it's pomegranate season) - snatch the missing ingredients for whichever recipe I'm working on and return - in ...
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Vera’s Almodrote
February 21st, 2011 | Category: Friends, Travel, Vegetable, Vegetarian
Here's the first dish Vera prepared with the ingredients we bought from the Alaçatı farmers market: Almodrote de Kalavasa. It is a zucchini flan with Sephardic origins and very close to the zucchini au gratin my mother used to make when I was a little boy.
Actually, not much has changed since then; I still don't get excited about zucchinis (unless they're fried). So when Vera mentioned she ...
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Baked Pasta with Tomatoes, Mozzarella and Aged Gouda
August 19th, 2009 | Category: Pasta, Vegetarian
Here's a post I've been sitting on for a year now. Yes, a year. I know, it's crazy. But by the time I decided to write about it last year, tomato season had already ended. And I just didn't want to torture you with this wonderful recipe in the middle of the winter when juicy, sweet and bright-red tomatoes are nowhere to be found.
I was planning to ...
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