Cooking from three different “homes”.
A Sunday luncheon with mother’s cooking. The best.
Missing a couple of dishes from the event. The clams as above and a red bell pepper mousse.
I was going to be out all day this past Sunday so moved my cooking day forward to the Saturday and went for the Turkish version of moussaka, a great summer dish.
It was my mother’s 79th birthday yesterday which happened to be a national holiday. The plan was to take my parents out to a nice French dinner but she called in the morning to say Gen was sick so we rescheduled which led me to cook again last night.
Here comes “etli biber dolmasi” literally “stuffed pepper with meat”. The recipe said use either beef or lamb. I preferred lamb but where I went to shop didn’t have the right kind so settled with beef.
I did not have a pan that was just right for cooking this dish so used something that was on the small side which forced me to 1) cook the sauce separately and 2) to cook over very low heat so while the recipe did not tell you to steam, that’s what I ended up doing. Worked OK.
I was only cooking half of what the recipe called for (which I always do) but I was still one green pepper short so the filling became meatballs afterwards.
I am continuing with the Turkish recipe by Kyoko Ogino, partly because everything in her book seems so easy and simple to make and very delish at the same time.
This was one of those things.
Now that was simple. You just (nicely) dump everything into the pan and voilà! And so good, too. Hooray for “balik güveç”, the Turkish version of ratatouille with fish.
In case you’re interested, the “grill” you see in the last picture above is a typical fish grill that comes with the cooking stove in Japan in lieu of a typical western (yes, that’s very western) oven under the stove. Looks like below photos with an overhead grill (and no heat from underneath but the small room gets very hot, fast). The last photo shows the panel for the temperature controlled stove above for such dishes as tempura and cooking rice although most people cook rice in an automated, computerized rice cooker. (Not me. I’ve never owned a rice cooker.)
Continuing with the Turkish theme in my cooking and not having eaten the huge zucchini I had bought a week ago, this Sunday I decided to go for a kind of Turkish pancake “mücver” which in the recipe was described as “oyaki” but it was more like “okonomiyaki“.
The following day…
Works either way.