In Persian, Nan-e Barbari translates to “bread of the Barbars,” a group of people, now referred to as Hazaras, who traditionally lived near Iran’s eastern borders. One of the unique features of this flatbread is that its surface is spread with roomal, a flour and water paste, before baking, which puts a layer of moisture directly on the bread. Over the years, steam ovens have replaced the use of the ancient bread-baking technique. This recipe lets you create a bread with a crisp crust without the need to make steam in the oven. For dinner tonight, this flatbread was paired with homemade … Continue reading Extraordinary Bread: Nan-e Barbari (and Creamy Vegetable Soup)
Tasty, interesting and nutritious. Okay, so that is an acrostic, not really a definition. But, the word choices do describe this dish. A Tian is actually a shallow French baking dish. It is also the name of the roasted vegetable dish often made in the dish and baked in an oven. The dish is native to Provence and can be constructed in beautifully arranged layers to provide a pleasing appearance as well as flavor. A few weeks ago, a friend posted a photo on Facebook of a Tian she had made. Thanks Pat! It looked really good, so I looked up recipes … Continue reading Tian
I love French yogurt – it is thick and creamy, but not as tangy as Greek yogurt. Sold in their distinctive glass jars, the Oui yogurts are a bit more expensive than some of the other yogurt on the market. But they taste great and at least the glass is recyclable. Eating a jar of yogurt each day, however, meant a lot of glass going in our recycling container. Thinking about the phrase “Reduce, Reuse, Recycle” to limit our individual impact on the environment, I was as least doing the last step – recycling. But after a few months, … Continue reading Homemade French Yogurt – Oui!