Khoresht-e Bademjan

fx

Fri, 10 Jun 2016 11:06:34 GMT

Ah yes the famous Teherangeles must offer lots of opportunities to pick up good quality Persian ingredients! Thanks for your visit Cynthia!

Cynthia

Thu, 9 Jun 2016 04:17:29 GMT

Gosh, you"ve made me hungry.

I too share your sentiments about the acidity in the ingredients used in Persian cuisine. I find it too sour for me. Whenever I go to the US Pacific, I do pick up some Persian ingredients to bring back home to the Caribbean.

fx

Wed, 1 Jun 2016 13:08:03 GMT

Thanks Christopher!

fx

Tue, 31 May 2016 20:23:37 GMT

Claudio, grazie mille per queste parole gentilissime!

Chefclaude

Fri, 20 May 2016 14:44:02 GMT

Finalmente!
Che bei regali che ci fai ogni volta, post meravigliosi, foto che sembra di poter toccare il cibo con le dita!
Per favore non stare pi� cos� a lungo lontano dal blog, rimani con noi.
Intanto pregheremo qualche dio pagano per la tua salute, che te la conservi a lungo.
Grazie ancora,
Claudio.

Christopher Hjertsson

Fri, 29 Apr 2016 10:44:28 GMT

Lovely, just lovely. And don"t have to add anything else, do I? ;)

fx

Wed, 27 Apr 2016 20:01:34 GMT

Well thanks John, this is very nice to hear! That Scandinavian sour cream apple pie is the first ever I had found on the Internet the first day I ever browsed...quite an event. Congratulations of the wedding and glad you visited Switzerland! You"ll see a number of new articles and more are on the way.

John

Tue, 26 Apr 2016 11:09:21 GMT

Holy cow you are back! I started reading your website with my (then girlfriend) wife in 2006 while we were in college for recipes to try and make for our date night. The first recipe of yours we tried (and still our favorite) was your Scandinavian sour cream apple pie. We use to visit your website religiously for new recipes and were distraught after your leave of absence. We had a destination wedding in Italy 1 month ago and have been traveling since (known Kyoto). Your website came up in our travels when we decided to take a day trip on the Bernina Express from Tirano into Switzerland and we reminisced about your website remembering your were Swiss. By chance I decided to look at the website once more and am now pleasantly surprised that you are back! Looking forward to following your updates once again like the good old days!

Hope all is well!

John - Long time admirer from Los Angeles

fx

Fri, 22 Apr 2016 10:00:40 GMT

Good luck then.

Alejandro

Fri, 22 Apr 2016 00:50:33 GMT

Can"t wait to try this out in the weekend, just looks (and almost smells through the screen) delicious!

fx

Thu, 21 Apr 2016 13:51:37 GMT

OK I get it these are different from French omelettes, I"ll give it a go!

�ystein

Thu, 21 Apr 2016 12:43:49 GMT

I think the key to a juicy omelette is heat. I suspect that it has something to do with the way the egg protein molecules curl up in different kinds of heat - think of a classic French omelette made with vigorous stirring during cooking over high heat, and the country-style omelette which merely lifts the eggs and cooks slower, exposing them to more heat and making it dryer. I personally enjoy the drier, spongier texture of baked omelettes, the vegetables that fill out most of the volume are plenty juicy in their own right.

fx

Thu, 21 Apr 2016 10:38:58 GMT

Thanks a lot for the pointer, this sounds really interesting! Is there any way to avoid the dryness of such baked egg dishes (same problem with frittata)?

�ystein

Thu, 21 Apr 2016 10:05:36 GMT

Try Persian eggplant omelette - kookoo bademjan! Since you love walnuts, you"ll be pleased to know that it includes those as well as the baked flesh of a big eggplant, a big fistful of chopped herbs to your liking (I recommend parsley, coriander and a little mint), turmeric, and leeks or onions, all saut�ed together. Original recipes specify tomato slices on top but I think you can omit those. Then pour over an egg mixture with a little flour whisked in to bind moisture and support the frail eggs, like for a quiche, and finish off the omelette in the oven after letting it bubble under a lid on the stovetop until almost set. It"s one of my favourite Persian recipes for sure, and it"s quick and easy with some bread, salad and olives on the side for a light weeknight supper. And the name is fun to say for an added bonus.

fx

Thu, 21 Apr 2016 09:50:23 GMT

Will do!

Julien

Thu, 21 Apr 2016 08:17:16 GMT

This looks fxing delicious as per usual. Keep the aubergine/eggplant recipes coming please !

fx

Thu, 21 Apr 2016 06:15:44 GMT

Thanks John, yes this way of treating leftovers is really hugely beneficial, it creates ready-made home cooked meal, suppresses waste and makes the road to obesity narrower and more winding!

fx

Thu, 21 Apr 2016 06:14:01 GMT

Thanks Milagritos! For a decade or so I was always looking for the most serious traditional recipe and "invented" very little, but now I feel more confident to stray away from set recipes and tweak them in a way consistent with their spirit!

fx

Thu, 21 Apr 2016 06:11:20 GMT

I got lost in the kitchen! No worry I just was busy doing other stuff, this kind of blogging takes a lot of time and builds up a gentle pressure to keep coming with new articles regularly. At some point this comes at the expense of other things so I chose not go on a blogging sabbatical.

fx

Thu, 21 Apr 2016 06:07:21 GMT

No problem Steve, a steamer is just one lazy, expensive but surefire option. Other ways are a small sous-vide setup, a very low oven or, of course, a slow simmering in the tomato sauce. All will yield acceptable to good results in terms of mest texture, but if you find a way of keeping an exact temperature for a very long time, you will get perfect texture every time. But perfect texture is not essential here!

fx

Thu, 21 Apr 2016 06:04:08 GMT

Thanks Kate!

Kate

Thu, 21 Apr 2016 04:54:58 GMT

Dear Uncle Francois, as brilliant as always! I almost feel the taste of this sauce!
thank you!

Steve

Thu, 21 Apr 2016 02:29:15 GMT

I don"t have a steamer so what can I do? �Why not just slowly braise them in the spiced �tomato sauce for 3-4 hours? I do �so for Greek style lamb shanks in a cinnamon tomato sauce and it works �well.

Wendell

Thu, 21 Apr 2016 00:48:56 GMT

where did you go for the last 6 plus years? I enjoyed your site for a long time then it just went inactive. I was worried you had abandoned it.

Looking forward to new posts.

Glad you are back.

Milagritos

Thu, 21 Apr 2016 00:17:25 GMT

Adapting recipes to suit one"s tastes is preferable to never attempting a recipe due to it being too sour, rich, sweet, oily, etc. I adapt recipes all the time (including mum"s not-to-be-messed-with Chinese recipes) and often find that I prefer the original version, after all. Sometimes tastebuds adapt to new flavours quite quickly! By the way, your spot on Japanese TV was terrific. Didn"t understand a word but Japanese facial expressions are the best!

John Iwaniszek

Thu, 21 Apr 2016 00:04:05 GMT

I enjoyed the wonderful home economics lesson at the end! Tasty AND thrifty!