Food Minia

Iranian cuisine is known for its slow-simmered, flavorful and savory stews that are served with a platter of long grain aromatic saffron rice. One of the most famous stews from Iran is the herb-filled ghormeh sabzi. Another favorite is the sweet and sour walnut and pomegranate khoresh fesenjoon. However, this  خورش چغاله بادام - chaghaleh badoom khoresh is one of the lesser known khoresh

Usually when I get an avocado in my Boston Organics delivery, I just hope that I'll be able to figure out how to use it before it gets overripe.  But this time I knew exactly what to do with it; I was going to attempt an avocado rose!  I had first discovered these a few weeks ago thanks to a post on Food52 on the trend taking over Instagram. To make one, slice an avocado in half.  You want a ripe avocado, but not one that is so soft it'll be hard to manipulate without smushing. Remove the pit, then carefully peel away the skin.  See that little bit of flesh left on the skin below?  It ended up being the only blemish on my rose.  =( Place on half cut side down on a cutting board and slice the avocado thinly.  It helps to use a paring knife since it has less surface area to stick to the avocado than a chef's knife (which I found out the hard way). Start shifting the slices diagonally. Try to make as long of a chain as you can make without breaking it. Start curling in one e

I was so excited when I received an electric bubble waffle maker from my brother and sister-in-law for my birthday last year.  I had visions of making the eggettes I used to get from NYC's Chinatown and SF's Genki and maybe even making a puffle cone a la Cauldron Ice Cream or Monkey King Tea (below).  But after trying the recipes I found on-line for eggettes and puffle cones (basically the same recipe) I'm still not satisfied with the results.  I even played around a little with the ingredients but nothing I made recreated the aroma, texture, or taste I was looking for. Not to be deterred, I decided to experiment with some other batter-based foods I had made before.  First up was pão de queijo (Brazilian cheese bread) .  Since some of the eggette recipes used a little tapioca flour, I figured it would be fun to try an entirely tapioca flour based batter in the bubble waffle maker.  The results were incredible! The bubble waffle maker was able to encapsulate the chewy, airy

Hello everyone! Time for another recipe. This one is a highly favorited recipe by some of my customers. If you love blueberries and you love cheesecake, this one's the macaron for you! One of my fave macaron flavors, since it's creamy and not too sweet. Blueberry Cheesecake Macarons (makes about 12 completed macarons or 24 macaron shells) Ingredients: -70g almond flour -10g Graham Crackers -2 drops Blueberry Flavoring -50g powdered sugar -52g egg whites (doesn't need to be aged) -52g granulated sugar 1 drop blue food coloring 1 drop purple food coloring pinch of salt Crushed graham crackers, for topping Materials: -Hand mixer/stand mixer -Piping bags/tips (#12 Wilton) -Silpat/parchment (I prefer Silpat) -Aluminum baking half sheets (Nordic Ware/Costco/Smart and Final) -Rubber spatula -Bowls 1. Grind your graham crackers, almond flour, salt, and powdered sugar in a food processor. Then sift together into a large bowl. Add the blueberry flavoring. Set aside. 2. Weigh out your