Pork Meatballs with Prunes and Sage in Dill Yogurt Sauce

I think of meatballs as fun food, family food, including large gatherings with lots of relatives and friends. They appeal for their easy-to-chew texture. They invite never-ending ways of seasoning, shaping, and saucing. And, they are economical, carrying a power pack of flavor in but a few bites. One sort or another meatball, of meat or seafood, or, extending the concept, even of vegetable, can be found in almost every cuisine around the globe. Here’s one that plays with tastes a world away from America, Georgia, in the southwest of the former Soviet Union, right above Armenia, close to Turkey, but still in the Caucasus. Continue reading “Pork Meatballs with Prunes and Sage in Dill Yogurt Sauce”

Thinking on Catalonia, Exploring Barcelona, and a Recipe for Zarzuela

Today’s post has a Catalan theme because my son, Jenan Wise, has taken up residence in Barcelona, Spain, to use it as a launch pad for traveling around and seeing the world from the European perspective while he continues to work with his startup company via the internet. He is a computer scientist with a … Continue reading Thinking on Catalonia, Exploring Barcelona, and a Recipe for Zarzuela

Lentil and Kale Soup with Salted Lemon Rounds and Feta Cheese

Lentils are a go-anywhere, anytime legume, and a hearty soup of them is especially welcome when the air is chilly. Here are two ways to cook up a pot of delicious, vegetarian, filling lentil soup, recipe, one using a pressure cooker and another using a conventional stove top method. The time difference between pressure cooking … Continue reading Lentil and Kale Soup with Salted Lemon Rounds and Feta Cheese

A Festive Winter Meal: Beef and Parsnip Stew with Cranberry Conserve

Cold weather makes me wish for companions around the table to share warmth and comfort from each other as well as from the food. Beef stew is a natural selection for such an occasion. Parsnips, with their celery-like flavor and hint of sweet potato, are a fitting companion in the pot. The stew is cooked … Continue reading A Festive Winter Meal: Beef and Parsnip Stew with Cranberry Conserve

Figs and Newtons

About the figs part: I have a bountiful tree of them in my backyard. It provides me fruit aplenty, enough for grilling fresh, drying for later, and making fig marmalade. I especially like the marmalade use because it can be stored in the frig and remain “fresh” for months. About the Newton part. This name … Continue reading Figs and Newtons

Shepherd’s Pie

Shepherd’s pie, a recently popular topic in food articles and new cookbooks, is a Northern Isles kind of meat and potatoes concoction that’s a classic pub dish in England and Ireland. The meat is usually lamb, but sometimes it’s beef, in which case it’s called cottage pie. Whether lamb or beef, the idea is the same: … Continue reading Shepherd’s Pie

September Tomatoes

In the Great Depression of the 1930s, my immigrant grandmother went to work in a tomato cannery in Sacramento, California, where the family had settled. She supported her five children that way throughout the Depression and beyond. But, there weren’t just brought-home-from-work canned tomatoes in her kitchen. Her garden and those of my Armenian relatives … Continue reading September Tomatoes