Nov. 22nd, 2012

tevere: Jihae, solemn with hint of smile (Default)
The Boy's little brother got laid off and decided to come up for an impromptu visit, which is-- well, it's nice to see him, but we also have a small apartment and he's a large, energetically noisy young man who takes up a lot of physical and psychic space. Despite my subtle attempts to get him out of the house ("I think it would be better for me the baby if you went out now"), he's proved remarkably difficult to dislodge. I'm finding it all a bit unsatisfactory, as I get resentful about using my precious half-hour blocks of free time to socialise when I could be, you know, reading or writing or just enjoying being alone.

Last night, trying to decide what to cook for dinner, I handed him my favourite cookbook (Celia Brooks Brown's World Vegetarian Classics) and told him to pick a recipe, any recipe. His pick? Khis soko, a mushroom and egg dish from the previously unexplored Georgian section of the book. As eggs and mushrooms do not a full meal make for two large men and a breastfeeding woman, I paired it with lobio nigozit (kidney beans in a kind of walnut pesto) on a bulgar wheat pilaf, with pomegranate seeds and sour cream. The combination was terrific: sweet and savoury, nutty and substantial against the fresh crunch of fruit and the tartness of sour cream. I had the leftovers for breakfast with plain Greek yoghurt, which was possibly even better (I find sour cream a bit stodgy for my tastes, and not sour enough). Three dishes seems a lot for a weeknight, but after a bit of prep it came together quickly. If I didn't have a guest, I think plain brown rice would've been easier and gone just as well. Given that [personal profile] qian was asking recently for vegetarian recipes, and Georgian cuisine isn't widely represented in the Western foodie blogosphere, I thought I'd share:

Khis Soko (Mushrooms with Herbed Eggs) )

Lobio Nigozit (Red Beans and Walnuts) )

Bulgar Pilaf )

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