Lobio (Georgian bean salad)

LobioAlong with generous amounts of khachapuri, the other item that I almost always order in a Georgian restaurant is lobio.  It comes different ways.  This particular recipe is fairly standard.  This recipe is a perfect example of how the Georgians can take something as ordinary as kidney beans and turn them into something wondrously exotic.  If your friends are deathly allergic to walnuts, you can leave them out, and the dish doesn’t suffer too much.  This dish can be served either at room temperature or hot.  The hot version usually has the consistency of a stew and is often made with hot pepper. Continue reading

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Yellow Lentils (Dal Tadka)

Yellow DalLast weekend my wife and I went out to dinner with a friend from college to Bollywood Bistro, a fun Indian establishment in old-town Fairfax, Virginia.  The service was enthusiastic (if a bit overbearing with the water-glass refills).  And one of my favorite dishes was the yellow dal, which is a very common dish in Indian cuisine.  I was inspired to try it myself the next evening at home, and it was quite satisfying.  I started with a popular recipe from Ruta Kahate’s book 5 Spices, 50 Dishes: Simple Indian Recipes Using Five Common Spices, and adjusted it to my available ingredients and cooking preferences.  I came up with the recipe below.

A note for those who appreciate the health benefits of herbs: Indian cuisine is filled with turmeric, which has potent anti-inflammatory effects when used in generous quantities.  It has also been shown to have some anti-cancer effect, and researchers are also investigating its possible effectiveness in Alzheimer’s disease.  To maximize its bio-availability, it needs to be combined with black pepper, which works synergistically with turmeric’s most active constituent, curcumin.  Hence, I’ve added black pepper to this recipe.  Enjoy this tasty opportunity to contribute to science! Continue reading

White Bean Salad with Rosemary-Garlic Oil

WhiteBeanCherryTomatoI prepared this as a buffet side dish for my sister-in-law Kate’s baby shower in Bangkok in March 2007, and several times since.  The recipe comes from the book Perfect Party Food by Diane Phillips, “the Diva of Do-Ahead.”  She recommends cooking the beans yourself, but in a pinch you can use canned, which you will need to drain and rinse. Continue reading