|The cooking class at Koreana’s gorgeous Applecross home was a resounding success. The ladies ‘had a lot to say’, but I kept them in check. 🙂
Here’s what we cooked:
The Global Vegetarian
Creamy Gujarati Yogurt Soup (Karhi)
Canadian Orange-infused Pecan and Wild Rice Pilaf
Fresh Panir Cheese crusted in Egyptian Spice and Nut Dip (Dukkah)
Succulent Mixed Vegetable Balls in Herbed Tomato Sauce (Kofta)
Dubai-style Salad of Fresh Date, Toasted Turkish Bread, Herbs & Feta
Smoky Lebanese Eggplant Dip (Babagannouj)
Epiphany Doughnuts in Lemon-scented Rosewater & Orange-Blossom Syrup
Here’s Karen, Connie and Jules degorging the eggplants. We roasted them over an open flame (the eggplants, not the ladies) until they were redolent with smokey flavours, then peeled and chopped the flesh, folded it with tahina and fresh lemon juice. Mmmm – Babagannouj!
Everyone had a ball. Here’s a close-up of the great Dubai-style salad.
It was scented with lemon zest and chock-full of lovely things – mixed garden greens (including purple radiccio from my garden), three types of mint, toasted almonds, feta cheese, grilled Iraqi breads, sliced crispy fennel bulb and fresh dates. The food was sensational, the company ‘ebullient’.
Posted by Kurma on 11/8/05; 8:19:32 PM