The first rumblings of spring have reached the Central Atlantic. The green tips of daffodils and jonquils are pushing through the still firm soil, and in some sunny spots, snowdrops and crocus are already starting to bloom. This means that the early crops of rhubarb should be out by month’s end. Fluorescent pink stems topped with deep green, chard-like leaves will soon fill the market … Read more
Chef Miles Collins has just cooked and reviewed one of the recipes – Lamb and Rhubarb Stew – from The Silk Road Gourmet Volume One over on his site. Miles is a talented professional chef, and a brilliant photographer who focuses on subjects from life and work in gourmet kitchens to the nature and wildlife of his native Lincolnshire, England. All in all – a … Read more
This is an unusual stew from the Northeast of Iran near Mashhad that borders on Turkmenistan. It uses that Central Asian wonder – rhubarb – as a souring agent to complement the earthy lamb, much as sour plums or sour cherries are used. Like many other Central Asian dishes, it also relies on herbs rather than spices for much of its flavor. It’s a great … Read more
No, not another promised exploration of the cuisines of the Levant States or of Saudi Arabia. This essay is about the root vegetables eaten along the Silk Road. That is onions, shallot, leek, garlic, carrot, rhubarb, beet, radish and turnip – and everything in between. For example, all of the commonly consumed vegetables in the Allium family (onion, shallot, leek and garlic) as well as … Read more