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review – burger company (american)

By on March 1, 2012 in american, beef, candid reviews, chicken, ingredients, wesley heights

i’ve already done a few reviews of burger joints in charlotte, and i still stand firm in my assertion that the liberty has the best burger in town; however, this sentiment has never stopped me from trying out another contender. i mean, let’s be honest, burgers are a ubiquitous staple of the american diet, regardless of dietary restrictions. i’ve tried so many different kinds of burgers: tofu burger, turkey burger, thai peanut and sriracha burger; mushroom burger, kobe beef burger, buffalo chicken burger, etc. some are excellent, others not so much . . . but i always have a good time eating them!

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QUICKMEAL! salad olivieh (persian chicken salad)

By on July 22, 2011 in chicken, ingredients, persian, QUICKMEAL!, recipes

i love it when i’m gifted the same recipe in multiple ways . . . it means i can combine everything i liked about each into one recipe to rule them all (pardon my nerdiness—i’ve recently reinvigorated my love for tolkien).

let me begin by saying that i’m not actually a fan of mayonnaise; in fact, until tabi (one of my besties) began forcing me to eat it on many atypical things (like pizza), i avoided it much like a trip to the dentist. i don’t know what it is about mayo that forever singed my memory, but it’s been a task to bring myself to reintroduce it into my cooking, and recipes like this one really make me grateful for tabi and her love of mayonnaise.

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gumbo (american/creole stew)

By on June 8, 2011 in american, chicken, fish, ingredients, pork, recipes

traditionally, a gumbo includes some form of seafood and a large dose of spice. i love adding shrimp to this version, and turning up the heat would also be more than welcome, but some of my closest friends/family are averse to both heat and ocean dwellers, so this recipe has been tailored to suit loved ones. ah, is there a better reason? :-P

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review – lang van, plaza midwood (vietnamese)

By on April 25, 2011 in beef, candid reviews, chicken, fish, plaza midwood, pork, tofu, veg/vegan, vietnamese

chalk it up to being demi-asian. i adore food from this part of the world. japanese, chinese, thai, vietnamese, korean, malaysian, manchurian, etc. there are marked, yet subtle, differences in each country’s cuisine, and i’ve had a helluva time exploring each and every one of them.

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ghormeh sabzi (persian fried vegetable stew)

By on April 20, 2011 in beef, chicken, ingredients, lamb, persian, recipes, tofu, veg/vegan

whenever i visit texas with my good friend tabbi, we always eat at kasra persian grill so that i can have one of my favorite meals ever: a big plate of tahdeeg (the crispy rice and/or potato layer on the bottom of the rice pot) piled high with ghemeh and ghormeh sabzi. ghemeh’s lentil-laced tomato goodness and the tang of the greens in ghormeh sabzi are complimented by the buttery basmati, which is fried to crispy perfection.

needless to say, the flavor combination is insanely good. since i’ve already touched on ghemeh in a prior post, it’s only fair that i now share the recipe for ghormeh sabzi.

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tagine (moroccan stew with couscous)

By on April 13, 2011 in beef, chicken, ingredients, lamb, moroccan, recipes, veg/vegan

urban dictionary defines “comfort food” as “food that gives emotional comfort to the one eating it; tends to be favorite foods of childhood, or linked to a person, place or time with which the food has a positive association.”

for me, tagine provides its own positive association. the first time i ever tasted its savory goodness atop a pile of steaming cous cous and buttery pine nuts, i was in love. whether it be a chilly winter night or a balmy summer afternoon, the scent of the simmering spices stirs my soul and tantalizes my taste buds. give yourself some time to let it stew on the stove or cook in its traditional vessel, also known as a “tagine”, and let the aroma do its magic.

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joojeh kabob (persian chicken kabob)

By on March 1, 2011 in chicken, ingredients, persian, recipes

the smell of saffron, butter, and chicken is one of my very favorite food scents. when grilled, it’s even better. the first persian meal i ever had was the illustrious kabob kubideh, and it instilled in me a great loved for persian-style grilled meats. kubideh will be for another blog post, but its close cousin, joojeh kabob, is an absolute favorite served alongside roasted tomatoes, greek-style plain yogurt, and basmati rice.

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renee featured on conde nast traveller!

By on February 18, 2011 in beef, chicken, fish, korean, pork, tofu, veg/vegan

below is a link for my recent article on the amazing food of seoul, south korea!

if you like bulgogi, kimchee, japchae, bibimbap, and banchan, you must go to seoul!

http://www.cntraveller.in/content/straight-seoul

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chicken tikka masala (indian)

By on February 16, 2011 in chicken, indian, ingredients, recipes, tofu, veg/vegan

indian food. i often jest with what i’m about to say, but i firmly believe i was indian in a past life. the two times i’ve had the privilege of visiting this amazing country, i felt something ineffable seep into my bones, almost like a reunion with a long-lost friend.

of course, the cuisine is one of the primary reasons i feel hearkened to this unique culture. whenever i feel the urge to eat comfort food, most of the time i’m jonesing for a dish seasoned with cumin and garam masala.

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murgh zafrooni (persian saffron chicken)

murgh zafrooni (persian saffron chicken)

By on December 21, 2010 in chicken, ingredients, persian, recipes

i don’t mean to knock arroz con pollo by what i’m about to say; i love arroz con pollo, dearly. alas, this persian chicken and rice dish gets my imaginary trophy for the best in the world. you definitely need to serve murgh zafrooni with polow baghali to fully appreciate my sentiments, but i assure you, the extra work is well worth the effort. i’ll throwdown on this one any day — bring me your best chicken and rice recipe, and we’ll have a competition where no one goes home a loser . . . or hungry. it’s simple and classic, and the smell in your kitchen will be amazing. trust me.

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