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The Little Ferraro Kitchen

World Cuisine, Made Easy

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tart

Vichyssoise Galette

Persian Meatballs in Turmeric Tomato Broth (aka Ko

Persian Meatballs in Turmeric Tomato Broth (aka Koofteh)⁠ .⁠ .⁠ When it comes to comfort food, I think of big bold and fresh flavors simmering away. ⁠ ⁠ I used a dried herb blend called sabzi koufteh that is a mixture of basil, tarragon and cilantro. The aroma is intoxicating and I want to put it in everything!⁠ ⁠ The herb blend is mixed into meatballs with lentils and rice and then simmered in the most glorious savory turmeric broth. ⁠ ⁠ Of course, you could always use the same herb blend with fresh herbs but I love the punch of flavor the dried herbs offer. ⁠ ⁠ Persian Meatballs in Turmeric Broth (Koofteh) Recipe link in Bio!⁠

Sunday Cooking Project: Beef Bourguignon Pot Pie!⁠ ⁠ Inspired by the one and only Julia Child's classic recipe and wrapped in buttery puff pastry, (because isn't everything better with a blanket puff pastry?)⁠ ⁠ Beef Bourguignon Pot Pie Recipe: Link in Bio

Shana Tova! 🍎🍯 Wishing all who celebrate a

Shana Tova! 🍎🍯 Wishing all who celebrate a wonderful sweet and prosperous New Year! And for those who don’t celebrate, please join us in eating something sweet tonight, to welcome a sweet New Year! What are you looking forward to in the coming year? . . . . 📸: @kelseymichelle_photography @kelseymkurtis

For those who celebrate, what will you be making f

For those who celebrate, what will you be making for Rosh Hashanah?⁠ 🍯⁠ And for those who aren't familiar, Rosh Hashanah is the Jewish New Year which begins this weekend. We celebrate in numerous ways with one of them, eating apples and honey (something sweet) to bring in a sweet new year. ⁠ 🍎⁠ ⁠ Todays recipe feature: Blueberry and Apple Borekas with Honey Tahini. Stuff fruit inside puff pastry and bake, then drizzle with a honey tahini glaze. ⁠ ⁠ Apple Blueberry Borekas with Honey Tahini: Recipe link in bio!⁠

There are a few tricks to making perfect Persian r

There are a few tricks to making perfect Persian rice and for that oh so addictive crispy bottom aka tahdig. ⁠ ⁠ 1. Rinse basmati over and over until the water runs clear, this will make the rice fluffy and not clumpy. ⁠ ⁠ 2. Pair boil the rice until it's soft on the outside but still hard in the middle. I do a little "pinch" test and pinch a rice kernel between my fingers to see how it feels. ⁠ ⁠ 3. Use your cheapest pan/pot for this recipe. Nothing heavy, which will help for the flip, if you chose to. ⁠ ⁠ 4. For the bottom crispy layer, coat with oil/butter/yogurt, turmeric and/or saffron and lay an even layer of rice..this will be your masterpiece!⁠ ⁠ 5. And finally, have fun with the flavors. Keep it simple or dress it up like I did here with pistachios, sweet dates and warm cardamom. ⁠ ⁠ Now who's ready to make Persian rice?⁠ ⁠ Persian Rice with Dates and Pistachios: Recipe link in Bio!⁠ ⁠ ⁠ ⁠

Weekend Cooking Project: Turkish Pide!⁠ ⁠ Yes,

Weekend Cooking Project: Turkish Pide!⁠ ⁠ Yes, similar to the Georgian khachapuri (isn't it amazing how similar foods travel across the world?) ⁠ ⁠ These Turkish versions have 2 different fillings. ⁠ One with meat, savory Turkish spices, peppers and sweet tomatoes and the other, a fantastic cheesy option with the most perfectly cooked egg. ⁠ ⁠ Which Pide would you chose?⁠ ⁠ Turkish Pide with 2 Different Fillings: Recipe link in bio!⁠ ⁠

Question for you, what are your Go-To flavors?⁠

Question for you, what are your Go-To flavors?⁠ ⁠ What are the flavors, that without even thinking about, you can pull off the most fantastic and effortless meal?⁠ ⁠ For me, (and I am sure you know this)...it's herbs + lemon. ⁠ I know that, without even thinking, as long as I have herbs and lemon, I can make anything!⁠ ⁠ So tell me, what are your go-to flavors? Is it Latin inspired? Asian inspired? Mediterranean? Certain spices or sauces?⁠ ⁠ On the blog today: Charred Salmon over Israeli Couscous with Fava Beans, Herbs and Lemon Vinaigrette: Recipe Link in Bio!

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