I know nothing about it but will check google... I knew my new boss was
mid-eastern but only finally worked up the nerve to ask him where he was
from today during casual conversation in the break room. He is Iranian
and so is one of the new intake techs. :-)

I spent some time with her today looking over some of my recipe pics on
picassa and she started talking about yogurt recipes, including yogurt
with shredded beets or spinach after she saw my pickled eggs...

She opened up then and offered to cook some Iranian recipes and bring
them to work for me to try. Yay!

Always cool to learn a new cuisine...

I finally made up a lovely batch of Insalata Caprese today and actually
assembled it at work during my break time so it would be fresh. I left
it naked so the fresh cheese would maintain it's texture. (Thanks to
Barb Schaller for that tip!)

Today was my third day there, third in a row of 10 hour shifts. I
bought the Basil fresh on Tuesday but it was still in good shape. :-) I
sliced the cheese last night and broke off the Basil leaves I'd use but
left them in a bag. I took a small cutting board and knife to work as
I'd left the vine tomatoes whole for fresh slicing.

I bought some fabulous basil pesto from Central Market and left it in
it's container on the side, and last night I made a lovely fresh herbed
vinaigrette that impressed anyone that tried it.

1 cup olive oil
1 cup red wine vinegar (Bertolli's)
1 cup store brand apple cider vinegar
2 Tbs. fresh thyme, leave leaves whole
3 Tbs. (fresh picked) Mexican Oregano including the blooms (my MO bush
blooms all summer if I keep it watered)
1 Tbs. fresh minced rosemary
1 Tbs granulated garlic
1 tsp salt free lemon pepper
1 heaping Tbs. capers
1 tsp fenugreek
Dash of MSG (probably 1/2 tsp.)

The dressing was shaken well and poured in to a small bowl with a spoon.
The snacking lasted all day and eaters could add pesto or dressing as
needed and desired.

This oil and vinegar dressing turned out far better than I'd
anticipated. A real do-over and I made it up as I went along. I'd have
added fresh sliced Basil if the recipe I was using it on had not already
had plenty.

I surrounded the dish of cheese, basil and tomatoes with a ring of small
sliced sourdough bread (baguette). Similar to this but this is a
recycled pic from new years:

<http://picasaweb.google.com/lh/photo...w?feat=directl
ink>

Now that I'm finally at the hospital I will work at after 10 weeks of
training elsewhere, the people there have been kind and patient (I still
have to learn our machines, policies and details!) I wanted to make
something to thank them. It went over well! :-)

Time will tell how this will all work out, but I am optimistic. If
nothing else, I will make new friends... one stomach at a time. <g>

The morale here is so much better than it was at my old job.

The only drawback is that I need to learn the Sunquest LIS.
It's all in DOS! <argh!!!>

I'm taking copious notes on F-commands.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

On Jun 25, 9:13*pm, Omelet > wrote:
> I know nothing about it but will check google... *I knew my new boss was
> mid-eastern but only finally worked up the nerve to ask him where he was
> from today during casual conversation in the break room. *He is Iranian
> and so is one of the new intake techs. :-)
>
> I spent some time with her today looking over some of my recipe pics on
> picassa and she started talking about yogurt recipes, including yogurt
> with shredded beets or spinach after she saw my pickled eggs...
>
> She opened up then and offered to cook some Iranian recipes and bring
> them to work for me to try. *Yay!
>
> Always cool to learn a new cuisine...

Compared to neighboring Middle-Eastern and Asian cuisines, Persian
cooking is pretty damned dull from what I've had. The ingredients have
to be top quality, because spices are not going to disquise the raw
material.

>
> I finally made up a lovely batch of Insalata Caprese today and actually
> assembled it at work during my break time so it would be fresh. * I left
> it naked so the fresh cheese would maintain it's texture. *(Thanks to
> Barb Schaller for that tip!) *
>

Speaking of caprese, I saw this gismo at SurLaTable when I was
searching for an old-school cherry pitter: Rosle 12755 Tomato and
Mozzarella Slicer. Supposedly you can slice both the tomatoes and the
mozzarella with it.

In article
>,
spamtrap1888 > wrote:

> > She opened up then and offered to cook some Iranian recipes and bring
> > them to work for me to try. *Yay!
> >
> > Always cool to learn a new cuisine...
>
> Compared to neighboring Middle-Eastern and Asian cuisines, Persian
> cooking is pretty damned dull from what I've had. The ingredients have
> to be top quality, because spices are not going to disquise the raw
> material.

I think it's heavy on the grain side... which won't go well with my
diet. I'll have to introduce her to my love of greens. ;-)
>
> >
> > I finally made up a lovely batch of Insalata Caprese today and actually
> > assembled it at work during my break time so it would be fresh. * I left
> > it naked so the fresh cheese would maintain it's texture. *(Thanks to
> > Barb Schaller for that tip!) *
> >
>
> Speaking of caprese, I saw this gismo at SurLaTable when I was
> searching for an old-school cherry pitter: Rosle 12755 Tomato and
> Mozzarella Slicer. Supposedly you can slice both the tomatoes and the
> mozzarella with it.

I'll have to google that just for grins. I use a good sharp knife for
tomatoes and I have a good cheese board with a wire for cheese. I pretty
much don't slice it any other way after almost taking the top off of my
thumb knuckle once when trying to sliced a cheese end thinner. <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"Omelet" > ha scritto nel messaggio
news
> I finally made up a lovely batch of Insalata Caprese today and actually
> assembled it at work during my break time so it would be fresh. I left
> it naked so the fresh cheese would maintain it's texture. (Thanks to
> Barb Schaller for that tip!)

Coincidences: 1 hour ago I bougth a mozzarella di bufala which came from
Salerno tonight just in order to make caprese

[SNIP]
> The dressing was shaken well and poured in to a small bowl with a spoon.
> The snacking lasted all day and eaters could add pesto or dressing as
> needed and desired.

Nice way to serve it, freedom of choice is important in the kitchen.

> <http://picasaweb.google.com/lh/photo...w?feat=directl
> ink>

Very nice looking

> The morale here is so much better than it was at my old job.

I'm glad for you

> The only drawback is that I need to learn the Sunquest LIS.
> It's all in DOS! <argh!!!>
>
> I'm taking copious notes on F-commands.

lol
--
ViLco
and the Family Stone

In article >,
"ViLco" > wrote:

> "Omelet" > ha scritto nel messaggio
> news >
> > I finally made up a lovely batch of Insalata Caprese today and actually
> > assembled it at work during my break time so it would be fresh. I left
> > it naked so the fresh cheese would maintain it's texture. (Thanks to
> > Barb Schaller for that tip!)
>
> Coincidences: 1 hour ago I bougth a mozzarella di bufala which came from
> Salerno tonight just in order to make caprese
>
> [SNIP]
> > The dressing was shaken well and poured in to a small bowl with a spoon.
> > The snacking lasted all day and eaters could add pesto or dressing as
> > needed and desired.
>
> Nice way to serve it, freedom of choice is important in the kitchen.
>
> > <http://picasaweb.google.com/lh/photo...w?feat=directl
> > ink>
>
> Very nice looking

Thank you. :-) Presentation counts!

>
> > The morale here is so much better than it was at my old job.
>
> I'm glad for you
>
> > The only drawback is that I need to learn the Sunquest LIS.
> > It's all in DOS! <argh!!!>
> >
> > I'm taking copious notes on F-commands.
>
> lol

Nothing in life is perfect... <g>

Cheers!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

"Omelet" > wrote in message
news
>I know nothing about it but will check google... I knew my new boss was
> mid-eastern but only finally worked up the nerve to ask him where he was
> from today during casual conversation in the break room. He is Iranian
> and so is one of the new intake techs. :-)

Look up Persian recipes as well. Many of the Iranians who came tend to call
/ consider themselves Persians.

In LA there is a large close knit community of Iranian -Jews who left about
the time Shaw was deposed and the theocracy was started.

Dimitri

"Dimitri" > wrote in message
...
> "Omelet" > wrote in message
> news
>>I know nothing about it but will check google... I knew my new boss was
>> mid-eastern but only finally worked up the nerve to ask him where he was
>> from today during casual conversation in the break room. He is Iranian
>> and so is one of the new intake techs. :-)
>
> Look up Persian recipes as well. Many of the Iranians who came tend to
> call / consider themselves Persians.
>
> In LA there is a large close knit community of Iranian -Jews who left
> about the time Shaw was deposed and the theocracy was started.
>
> Dimitri

Om,
I 'faved' a blog of Azerbajianian recipes. Is this something you might be
interested in? If so, email, and I'll send you the link.
-ginny

In article >,
"Virginia Tadrzynski" > wrote:

> "Dimitri" > wrote in message
> ...
> > "Omelet" > wrote in message
> > news
> >>I know nothing about it but will check google... I knew my new boss was
> >> mid-eastern but only finally worked up the nerve to ask him where he was
> >> from today during casual conversation in the break room. He is Iranian
> >> and so is one of the new intake techs. :-)
> >
> > Look up Persian recipes as well. Many of the Iranians who came tend to
> > call / consider themselves Persians.
> >
> > In LA there is a large close knit community of Iranian -Jews who left
> > about the time Shaw was deposed and the theocracy was started.
> >
> > Dimitri
>
> Om,
> I 'faved' a blog of Azerbajianian recipes. Is this something you might be
> interested in? If so, email, and I'll send you the link.
> -ginny

Please do! :-) My e-mail is not munged. Does this one work for you?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Omelet wrote on Sat, 26 Jun 2010 22:43:20 -0500:

>> "Dimitri" > wrote in message
>> ...
> >> "Omelet" > wrote in message
> >> news > >>> I know nothing about it but will check google... I knew
> >>> my new boss was mid-eastern but only finally worked up the
> >>> nerve to ask him where he was from today during casual
> >>> conversation in the break room. He is Iranian and so is
> >>> one of the new intake techs. :-)
> >>
> >> Look up Persian recipes as well. Many of the Iranians who
> >> came tend to call / consider themselves Persians.
> >>
> >> In LA there is a large close knit community of Iranian
> >> -Jews who left about the time Shaw was deposed and the
> >> theocracy was started.
> >>
> >> Dimitri
>>
>> Om,
>> I 'faved' a blog of Azerbajianian recipes. Is this something
>> you might be interested in? If so, email, and I'll send you
>> the link. -ginny

I just remembered that I had a menu from a recently opened and rather
good Persian restaurant in Rockville, MD: the Tanoor. Their menu is on
their web page at http://www.tanoorrestaurant.com/restaurant.html

As far as unusual dishes are concerned , I'll just mention three
vegetarian rice dishes, Zereshk Polo, Shirin Polo and Albalou Polo.
There are all sorts of interesting things in them like barberries,
almonds and saffron.There are also various stews and, of course, the
kebabs common to Middle Eastern cooking. I think a tanoor is much the
same thing as an Indian tandoor. They certainly cook bread (Taftoon) in
it just like Indians do.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
"Dimitri" > wrote:

> "Omelet" > wrote in message
> news
> >I know nothing about it but will check google... I knew my new boss was
> > mid-eastern but only finally worked up the nerve to ask him where he was
> > from today during casual conversation in the break room. He is Iranian
> > and so is one of the new intake techs. :-)
>
> Look up Persian recipes as well. Many of the Iranians who came tend to call
> / consider themselves Persians.

I may have to finally bake my own Baklava. <g> That is usually my
sister's job.

>
> In LA there is a large close knit community of Iranian -Jews who left about
> the time Shaw was deposed and the theocracy was started.
>
> Dimitri

Yah. I'm old enough to remember that... Such a shame.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine

Omelet wrote:
>
> I know nothing about it but will check google... I knew my new boss was
> mid-eastern but only finally worked up the nerve to ask him where he was
> from today during casual conversation in the break room. He is Iranian
> and so is one of the new intake techs. :-)
>
> I spent some time with her today looking over some of my recipe pics on
> picassa and she started talking about yogurt recipes, including yogurt
> with shredded beets or spinach after she saw my pickled eggs...
>
> She opened up then and offered to cook some Iranian recipes and bring
> them to work for me to try. Yay!
>
> Always cool to learn a new cuisine...


Here is a Persian spinach and yoghurt recipe: Borani Esfenaj

1 lb spinach
1 medium onion, chopped
2 cloves garlic, chopped
4 tbs butter
1 c yoghurt
1/2 tsp salt
1/2 tsp pepper

Wash and chop the spinach. Fry the spinach, onion and garlic together in
the butter until cooked through. Let cool to room temperature.

Season the yoghurt with salt and pepper. Add the spinach mixture. Serve
cold.

In article >, Arri London >
wrote:

> Omelet wrote:
> >
> > I know nothing about it but will check google... I knew my new boss was
> > mid-eastern but only finally worked up the nerve to ask him where he was
> > from today during casual conversation in the break room. He is Iranian
> > and so is one of the new intake techs. :-)
> >
> > I spent some time with her today looking over some of my recipe pics on
> > picassa and she started talking about yogurt recipes, including yogurt
> > with shredded beets or spinach after she saw my pickled eggs...
> >
> > She opened up then and offered to cook some Iranian recipes and bring
> > them to work for me to try. Yay!
> >
> > Always cool to learn a new cuisine...
>
>
> Here is a Persian spinach and yoghurt recipe: Borani Esfenaj
>
> 1 lb spinach
> 1 medium onion, chopped
> 2 cloves garlic, chopped
> 4 tbs butter
> 1 c yoghurt
> 1/2 tsp salt
> 1/2 tsp pepper
>
> Wash and chop the spinach. Fry the spinach, onion and garlic together in
> the butter until cooked through. Let cool to room temperature.
>
> Season the yoghurt with salt and pepper. Add the spinach mixture. Serve
> cold.

Sounds good to me. :-)
Served with a toasted pita bread?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

Omelet wrote:
>
> In article >, Arri London >
> wrote:
>
> > Omelet wrote:
> > >
> > > I know nothing about it but will check google... I knew my new boss was
> > > mid-eastern but only finally worked up the nerve to ask him where he was
> > > from today during casual conversation in the break room. He is Iranian
> > > and so is one of the new intake techs. :-)
> > >
> > > I spent some time with her today looking over some of my recipe pics on
> > > picassa and she started talking about yogurt recipes, including yogurt
> > > with shredded beets or spinach after she saw my pickled eggs...
> > >
> > > She opened up then and offered to cook some Iranian recipes and bring
> > > them to work for me to try. Yay!
> > >
> > > Always cool to learn a new cuisine...
> >
> >
> > Here is a Persian spinach and yoghurt recipe: Borani Esfenaj
> >
> > 1 lb spinach
> > 1 medium onion, chopped
> > 2 cloves garlic, chopped
> > 4 tbs butter
> > 1 c yoghurt
> > 1/2 tsp salt
> > 1/2 tsp pepper
> >
> > Wash and chop the spinach. Fry the spinach, onion and garlic together in
> > the butter until cooked through. Let cool to room temperature.
> >
> > Season the yoghurt with salt and pepper. Add the spinach mixture. Serve
> > cold.
>
> Sounds good to me. :-)
> Served with a toasted pita bread?
> --


Why not? It's served either as a salad/first course or a side dish.

In article >, Arri London >
wrote:

> Omelet wrote:
> >
> > In article >, Arri London >
> > wrote:
> >
> > > Omelet wrote:
> > > >
> > > > I know nothing about it but will check google... I knew my new boss was
> > > > mid-eastern but only finally worked up the nerve to ask him where he was
> > > > from today during casual conversation in the break room. He is Iranian
> > > > and so is one of the new intake techs. :-)
> > > >
> > > > I spent some time with her today looking over some of my recipe pics on
> > > > picassa and she started talking about yogurt recipes, including yogurt
> > > > with shredded beets or spinach after she saw my pickled eggs...
> > > >
> > > > She opened up then and offered to cook some Iranian recipes and bring
> > > > them to work for me to try. Yay!
> > > >
> > > > Always cool to learn a new cuisine...
> > >
> > >
> > > Here is a Persian spinach and yoghurt recipe: Borani Esfenaj
> > >
> > > 1 lb spinach
> > > 1 medium onion, chopped
> > > 2 cloves garlic, chopped
> > > 4 tbs butter
> > > 1 c yoghurt
> > > 1/2 tsp salt
> > > 1/2 tsp pepper
> > >
> > > Wash and chop the spinach. Fry the spinach, onion and garlic together in
> > > the butter until cooked through. Let cool to room temperature.
> > >
> > > Season the yoghurt with salt and pepper. Add the spinach mixture. Serve
> > > cold.
> >
> > Sounds good to me. :-)
> > Served with a toasted pita bread?
> > --
>
>
> Why not? It's served either as a salad/first course or a side dish.

I was thinking tradition. <g>
I'd likely serve it with romaine leaves as they are convenient for
lettuce boats.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

"Omelet" > wrote in message
news
> I know nothing about it but will check google... I knew my new boss was
> mid-eastern but only finally worked up the nerve to ask him where he was
> from today during casual conversation in the break room. He is Iranian
> and so is one of the new intake techs. :-)
>
Levine
---
A spice that MIGHT be used:

http://en.wikipedia.org/wiki/Asafoetida

One of my former bosses might have been Iranian also.

Robert Miles