Comments for Stacey DeWolfe

Comment on In Praise of Dal… by pointsofentry

pointsofentry — Sun, 27 Jan 2013 14:29:05 +0000

Dry pulses in the freezer, or cooked and ready for thawing and tempering?

Comment on In Praise of Dal… by Siobhan Curious

Siobhan Curious — Sat, 26 Jan 2013 22:13:28 +0000

Dal is one of those things I stock the freezer with – a whole bag of dried lentils or peas can make a huge pot that will warm up many a winter’s night.

Comment on Dirty South Road Trip, 2012: Revelation #2 by Missing New Orleans… | Stacey DeWolfe

Missing New Orleans… | Stacey DeWolfe — Fri, 04 Jan 2013 17:32:49 +0000

[...] former-New-York-real-estate-magnet-now- New-Orleans-hippie-yoga-teacher who befriended me at the French Quarter dog park and who told me that if my hankering for a move down south was real, he could help me find a [...]

Comment on Cocktail to Cure What Ails You… by Missing New Orleans… | Stacey DeWolfe

Missing New Orleans… | Stacey DeWolfe — Fri, 04 Jan 2013 17:27:35 +0000

[...] and parsley, an oxtail stew, potatoes roasted in duck fat, and a giant place of vegetables. And Sazeracs, the classic New Orleans [...]

Comment on Ottolenghi Update… by pointsofentry

pointsofentry — Tue, 01 Jan 2013 19:13:05 +0000

My pleasure. You should try them. And I am looking forward to checking out Ottolenghi's all vegetable cookbook, Plenty. Supposed to be great, especially if eating less meat is on the agenda!

Comment on Ottolenghi Update… by dalesdelectables

dalesdelectables — Tue, 01 Jan 2013 16:40:31 +0000

I just love the way you cook! I’m the same way..oops, forgot to add something at some certain time, so dumped it in, etc…. Fun to read and great ideas. Thanks for sharing!

Comment on Inspired by Ottolenghi… by Ottolenghi Update… | Stacey DeWolfe

Ottolenghi Update… | Stacey DeWolfe — Tue, 01 Jan 2013 15:24:53 +0000

[...] ← Inspired by Ottolenghi… [...]

Comment on Inspired by Ottolenghi… by pointsofentry

pointsofentry — Sat, 29 Dec 2012 14:01:11 +0000

Yes, you cook both of the rices separately. Saute the chickpeas and garlic with the spices, and then toss everything together with the currants and parsley. It is quite good, and very satisfying.

Comment on Inspired by Ottolenghi… by mistythinking1

mistythinking1 — Sat, 29 Dec 2012 06:06:36 +0000

This does sound very interesting!, I like the combination of flavours added to this plate and how it is easy to make. From what I am reading you cook the rice and than saute the rest and put it all together at the end. I want to try this recipe! this is something different and it sounds very tastey. This dish is something new for me since my family does not eat many rice dishes. Can’t wait to try making it!.

Comment on Mission Street Food and Market Chronicles by pointsofentry

pointsofentry — Tue, 04 Sep 2012 21:00:55 +0000

Thanks! Glad you enjoyed it