I just wanted to extend a quick welcome to visitors who arrived here from the Foodie Blogroll.You can imagine my delight when I saw that I made it onto the "Most Recent" list.
Do explore my little blog, and leave me your comments. I'm also happy to get links to your own recipes if you think I might enjoy them.
In the next couple of days, I plan to post recipes for Moroccan orange salad, Indian baigan masala (stuffed eggplants), a lemony shrimp stir fry, and an African black-eyed pea curry (my simplified version of a ridiculously delicious Madhur Jaffrey recipe).
And, when the holidays give me enough time, I hope to write about Texas food fairs, as well as the ethnic eating and grocery shopping to be had around Dallas.
To end in another idiom: y'all come back now!
Thursday, December 10, 2009
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7 comments:
Romanian food! Great idea for something different. I really look forward to seeing what the cuisine is like!
Probably not the brains and veal feet department!
Enjoyed your blog- I think Romanian food is quite interesting and look forward to your future posts.
welcome back !
Congrats to you and you do have a very nice blog!
Bee Happy!
I'm excited to see what Romanian food you're cooking! I love to learn new recipes and new ways of cooking. Plus I have a couple Romanian friends, so maybe I can impress them :)
Congratulations on being featured!
Thank you all for your comments!
I'm not so much a brains-and-veal-feet kinda gal myself, though I do have a bit of a morbid fascination with those foods when they show up in old cookbooks.
@megan: Why not start with the roasted eggplant or roasted red pepper salad? They're recipes universally loved by Romanians (though, of course, everyone has their own favourite way of doing it). I also think that you can roast extra of either vegetable and make other neat recipes with them. Roasted eggplants can also be used for baba ghanouj or for baigan bartha. Roasted red peppers can be used to make Italian appetizers or in any variety of Spanish dishes. You can do a big batch of either, freeze them, and then use them for all sorts of cooking experiments.
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