Pizza - 3 in 1

Sauce: Olive oil, garlic, tomato, oregano, salt and pepper (chili flakes if you want it spicy)
Toppings on each 1/3:

1. arugula and shaved parmigano reggiano cheese
2. roasted red pepper, kalamata olives, thinly sliced red onion and goat cheese
3. cheddar cheese, crumbles of cambozola cheese, thinly sliced red onion and chorizo sausage

Eggplant, Chickpea and Almond Stew

Ingredients:

• eggplant x 1
• tomato x 1 small can
• chickpea x 1 can
• almonds x 1/4 cup
• garlic x 1 clove chopped finely
• onion x 1/2 chopped finely
• turmeric x 1 tsp
• smoked paprika x 3 tsp
• chili flake (optional) x 1 tsp
• cilantro x 1 cup
• olive oil, salt, pepper

Slice the eggplant in 1 cm rings, then in quarters. Salt them generously and let them sit in a stainer for 30 minutes. Dry, coat with olive oil and roast in the oven (325 F) for 30 minutes. Check periodically, turn and make sure they don't get burned in one side. Once the eggplant is ready (it has to be soft but not fully falling apart), take out and set aside. In a pot, sauté the onion, garlic in olive oil over medium heat. Add turmeric, smoked paprika, salt, pepper and chili flakes. After 5 minutes add tomato and pinch of salt/pepper. Let it simmer for 7-8 minutes. Add eggplant, cilantro and chickpea and let the stew simmer 20-30 minutes on low heat (adjust the seasoning if required). Serve with rice.

1 Year - 100 Posts

Hello family and friends, or anyone else who is kind enough to read my blog ...

It was last year around this time that I started this blog, mainly as an archive to keep my recipes and store my culinary experiences. Since then, it's evolved into something more precious than that for me. I have become very passionate about sharing my food views and hopefully showing everyone that with all the good food and fantastic ingredients in the world, we don't need to be boring, bland or unhealthy eaters.

This blog was Meaghan's idea and I thank her for that. Writing it has helped the right side of my brain to be more active and creative; I'm constantly thinking about food! All the flavors, colors, lighting, textures, pictures and descriptions have given me an artistic vision of what we eat. I'm also thankful to my mother for sharing her fantastic Persian recipes. Through them, I hope that I can expose more people to the delicious and sophisticated cuisine of Iran. And finally, props to all my family and friends who read my posts and leave lovely comments.

Let's eat well, try new things and develop our taste buds, because there are very few pleasures in life more enjoyable than eating.

Me by Ecole Gregoire Ferrandi, Paris

Poutini's House of Poutine

http://www.poutini.com/
1112 Queen Street West, Toronto

Quaff Cafe

http://cafequaff.ca/
668 Queen St West. Toronto

Mutter Paneer

Ingredients:

• crushed tomato x 1.25 cups
• tomato paste x 3 tbsp
• water x 0.5 cup
• cream x 0.5 cup
  
• shallot x 2 chopped finely
  
• garlic x 2 cloves chopped finely
  
• ginger x 1 inch grated
• curry powder x 1 tbsp
• chili flakes x 1 tsp
  
• paneer x 450 grams cubed
• sweet green pea x 1 cup
• salt, pepper, vegetable oil, butter

Saute shallots, garlic and ginger in 2 tbsp of vegetable oil and 1 tbsp of butter. Add curry and chili flakes and saute for another 5 minutes. This helps the spices to wake up and develop their flavors. Add tomato (both crushed and paste) and water. Simmer for 10 minutes. While simmering lightly fry cubes of paneer. Add cream to the sauce and mix well. Add peas and fried paneer and let it cook for another 10 to 20 minutes until all the flavors are blended. Serve with basmati rice and thick yogurt.

Ella's Uncle

916 Dundas Street West -Toronto, ON M6J 1W1 - (416) 703-8881
http://www.ellasuncle.com/

Coq Au Vin

The recipe was very similar to the one I used last time:

http://bardiail.blogspot.com/2009/09/coq-au-vin_16.html