In The Limelight

Mummified fruit is usually the last thing you want to see when you open up your pantry, but dried limes challenge those notions of common food storage. Hard as walnut shells, sometimes black as ink and other times a dusty grey, these oversized marbles conceal a world of flavor inside that forbidding exterior.

What Are Dried Limes?

Dried limes, sometimes called “dried lemons,” are better known as limu amani or noomi basra due to their Iranian and Iraqi origins. An essential ingredient in Middle Eastern cooking, somehow they’ve failed to make the leap overseas to widespread popularity. A positive buzz is growing in large part thanks to one Yotam Ottolenghi ceaseless singing their praises, which means they’re slowly infiltrating specialty markets and boutique grocery stores abroad. Thankfully, we have the internet to fill the gaps, where you can readily purchase both whole and powdered dried limes.

Simply sun-dried until bereft of any moisture, they’re effectively preserved like any other whole spices. To use them, simply toss them into soups or stews whole, then fish them out like spent bay leaves when you’re done cooking. Powdered, they can be blended into other spice mixtures, such as Baharat.

What Do Dried Limes Taste Like?

Everyone knows what a fresh lime tastes like; tart, tangy, fruit, and sightly floral, with just a slight hint of sweetness. Now, take that and remove the sweetness, substituting a more earthy, funky, sometimes smoky flavor, along with a stronger acidic bite like sour candies, and you’ll understand the essence of dried limes. The longer they’re stewed, the more intense and bitter the flavor becomes.

Cooking With Dried Limes

Ghormeh Sabzi and Fesenjan are two top dishes that call for dried limes, though any slow-simmered dish is well suited for a dried lime infusion. They can be added to the water when cooking rice or brines for making pickles. Dried lime tea is also excellent for settling the stomach, though that often involves the leaves, too.

The easiest way to get started with dried limes, in my opinion, is to stick with soup. Chicken soup with rice is a beloved savory staple the world over, so it’s easy to enjoy a new twist on the classic. Persian Chicken and Rice Soup adds a handful of chickpeas and of course, dried limes for some extra sour power. It’s the kind of flavor combination that will take off the chill, beat any cold, and generally comfort the hungry in any condition.

My version uses soy curls instead of poultry, of course, which also rehydrate in a snap. You can pretty much make this meal entirely from pantry staples on the fly, even when the fridge is otherwise bare.

Those who crave the bracing acidic bite of fresh citrus but sometimes neglect to stock their produce bin would be wise to invest in a surplus of these dried diamonds. Just like salt and pepper, you’ll find that they go with everything, and no dish is quite complete without that subtle seasoning. Trust me, you can expect to see a whole lot more instances of dried limes in my recipes from here on out.

Continue reading “In The Limelight” →

Hannah (BitterSweet)3 Comments

Hitting The Juice

In the world of juicers, Hurom has perpetually ranked in the upper echelons. Earning top recommendations from the raw foods chefs I idolized as a baby vegan, it was always the brand to beat. Sleek and stylish, these upright fountains looked nothing like the hulking turbines of yore, but more importantly, their groundbreaking slow juicing technology completely changed the game for home juicers. After years of yearning for my own, I can finally take it off my wish list.

The H400 Easy Clean Slow Juicer is the luxury sports car of small kitchen appliances. Tackling the biggest complaint that conventional juicers are a pain to clean, this model makes convenience a priority. Juicing at home is MUCH more appealing when you don’t have to factor in the hassle of disassembling, scraping, and scrubbing every time you make a single drink. The fact that it’s far more efficient than most other juicers has a lot to do with that, creating minimal pulp that’s remarkably, exceptionally, almost completely dry, rather than leaving a thick, wet sludge caked over mesh screens and every exposed surface.

What Makes Hurom Juicers So Special?

Before Hurom hit the scene, most juicers available outside of a commercial setting were centrifugal juicers, using a high-speed blade to shred produce and then spin it rapidly though a mesh screen. Fast, but far from effective, the resulting juice is very frothy, low yield, and must be consumed right away. Plus, leafy greens pretty much get chewed up and spit out since they’re harder to process.

Hurom machines are masticating juicers, which essentially “chew” the ingredients using slow rotations of an auger before separating liquids from solids. Slow Squeeze Technology (SST) is designed to mimic the natural motion of hand-squeezing juice, ensuring that the juice retains its natural nutrients and flavors. Here’s how it works:

  1. Slow Rotation: The juicer operates at a low speed of just 43 revolutions per minute (RPM), which minimizes heat buildup and oxidation. Less oxidation means the juice stays fresh and nutrient-rich for a longer time after pressing.
  2. High Pressure: The technology uses high pressure to squeeze fruits and vegetables, extracting every last drop of juice. More juice, less pulp.

Not Just For Juicing

Before you say, “not another unitasker!”, I’ll have you know that this beauty does far more than the average juice press. Have you ever wanted your own nut milk maker? Frozen dessert machine? Soup starter? Baby food blender? Guess what: Now you’ve got them. Factor in all the ways to transform the pulp into crackers, flour for cakes and breads, dog treats, and more, and you’re looking at an incredible versatile, zero waste powerhouse.

Healthy Happy Hour

An unexpected side benefit is that it’s much more compelling to make myself a mocktail these days. When I think I’m craving a drink, I’m really just craving a refreshing treat, something that feels special, that I can sip and savor. I’d rather not feel dull, tired, or tipsy if I can avoid it. Use a fancy glass, some nice clear ice, add bitters and sparkling water, and you’ll beat the neighborhood bar at their own game.

Get Your Creative Juices Going

From sweet to savory, morning to night, my beautiful H400 Easy Clean Slow Juicer is the only appliance that gets a more vigorous daily workout than my air fryer. It took nearly two decades for me to get my Hurom and while I would have loved to live the juice life much sooner, it was well worth the wait.

Hannah (BitterSweet)5 Comments

Eat More Eggplant

Eggplant is one of those ingredients that I love eating, but forget about for long stretches at a time. Invariable, I’ll see it pop up on a menu or food blog, vow to cook it more often, and then… Forget again. Forever relegated to the bottom of the produce bin, the last call at the farmers market, eggplant will never be the next viral trend. After considering my own eggplant negligence, I’m finding it’s more of a cultural disconnect than lack of culinary potential. Look no further than the Mediterranean countries to see the difference.

Turkish Delights

Though not native to Turkey, eggplants have been the guest of honor on Turkish tables for centuries. This isn’t just conjecture; 16th century Ottoman cookbooks boast over 140 eggplant recipes. That’s to say nothing of what home cooks may have adapted and improvised. Unlike the ubiquitous globe eggplants common in the US, Turkish eggplants are smaller and come in various colors, from lilac to deep purple. There are even white and baby green varieties. Less bitter than the seedy, bulbous giants we’re accustomed to here, they don’t need extensive salting, soaking, or additional prep. With fewer barriers to entry, it made me realize that perhaps my mental block is simply due to using the wrong type of eggplant all this time.

Get Stuffed with Karniyarik

“Karnıyarık” translates to “split belly” in Turkish, describing the way the eggplants are sliced open to create an accommodating boat for a savory stuffing. Traditionally deep fried and then baked, I see no need for all that oil—and heat—when twice-baked baby eggplants are every bit as luscious and tender. Starting with a classic sofrito, ground beef or lamb is typically the focal point for the simple stuffing, but I happen to think that Sugimoto Shiitakes beat that kind of meat any day. Gently simmered with seasoned lentils, it’s the kind of dish that will put eggplant back on the map, especially for plant-based people.

Karniyarik Vs. Imam Bayildi

Traditionalist would be up in arms, racing to argue that this is not karniyarik at all, but in fact, imam bayildi. They’re not entirely wrong; the latter is the historically vegan version, made without meat. However, I think of my rendition more as the former, since I wanted to replicate that same rich, hearty eating experience with homemade plant-based ground meat. Sugimoto Shiitake stems are the secret to creating that beefy texture and deeply umami flavor. Never toss the stems! They’re even chewier than the caps, which makes them such an ideal fit for making meatless grounds.

Love Your Leftovers

There will be a generous amount of filling leftover; that’s an asset, not a flaw! Consider it your next meal waiting to happen, since it’s ideal for stuffing any variety of fresh vegetables, such as:

  • Bell peppers
  • Tomatoes
  • Cabbage rolls

Or, using as a filling or topper for:

  • Burritos
  • Tacos
  • Salads
  • Rice bowls

That’s not all! If you add a binder like breadcrumbs and ground flaxseeds, this humble mixture can be transformed into:

Naturally, it’s fabulous as part of any dinner plate, acting as a complete entree or side dish, too.

Karniyarik: A Staple of Summer

Beautiful baby eggplants aren’t available all year round, unlike their oversized brethren. While you could always make this recipe with halved globe eggplants, the experience isn’t the same. As summer harvests reach their peak, now is the time to try something new. In fact, you could always bake karniyarik well in advance and then freeze it to enjoy a taste of summer anytime you want. Whatever you do, don’t make my same mistake: Cook more eggplant, now and often!

Continue reading “Eat More Eggplant” →

Hannah (BitterSweet)3 Comments

Critically Panned

Don’t let anyone tell you that you can’t put noodles on bread. “It’s so heavy!” “That’s too unhealthy!” “Think of all that carb-on-carb action!” They may protest vehemently, but they’ll be wrong. Yakisoba pan has been a konbini staple since the 1950s, keeping hungry salary men full and fed ever since. Perhaps if convenience stores in the US could embrace the pasta sandwich, we would all be a bit better off.

Making The Case For Yakisoba Pan

Few other grab-and-go meals can beat that affordability, longevity, and satisfaction. Wrap these sandwiches up for school lunch, travel snacks, late night munchies; you name it. They’re every bit as comforting at any temperature or time of day. Typically, the noodles nestled inside are more like ramen noodles made primarily with white flour, but buckwheat soba makes more sense to me, given the name and added nutrition. Even if you splurge on the highest quality—which you should, given how much each component counts—you’ll still be able to feed an army on a budget.

Fun On A Bun

Think about it merely as yakisoba, AKA stir-fried soba noodles, packaged in an edible container. If you’d consider pairing garlic bread with spaghetti and meatballs, you’re already there. The soft hoagie roll yields easily to the earthy wheat noodles within, seasoned simply with soy sauce and sesame oil. Typically, there’s little more than a bit of pickled ginger for garnish on top, but I prefer to add some veggies for more texture and flavor. Any old frozen vegetable mix will do; the last thing I want to do is make this into a whole production. Yakisoba pan is simple, first and foremost. Add whatever you want and leave out what you don’t.

Newsworthy Noodles

Can we start a new movement that embraces bread as the vehicle for more foods? Yes, even MORE than we currently regard as acceptable, of which I’m aware there’s an extensive list. The fact of the matter is, there’s nothing that doesn’t work well as a sandwich, soba noodles included.

Continue reading “Critically Panned” →

Hannah (BitterSweet)4 Comments