Coming from a country with such an impressive cuisine as Turkey, you wouldn’t think that my gastronomical curiosity was only awakened when I moved to the US for college. Oh but it’s true. And my most vivid culinary experience from those early fresh-off-the-boat years was definitely Indian food. All those spices and exploding aromas seduced me instantly, although for a long time I was intimidated by trying to re-create those flavors at home.
Ever since tasting a Jerusalem artichoke soup at a Paris restaurant, I knew what this ugly vegetable was capable of. It has a wonderfully nutty, soothing flavor, the perfect antidote to a dark autumn day. Continue reading Jerusalem Artichoke Soup
With the recent nip in the air, a friend has been talking longingly about her grandmother’s watercress soup which got me motivated to dig up this trusty recipe. The peppery watercress becomes mellower when cooked but this doesn’t mean that it is without character.
Cardamom is one of those spices that I love having around. I’m a sucker for the light green color of the whole pods and the delicate aroma that goes so well with savory and sweet dishes. And since I don’t always come across recipes that call for it, I jump at the chance to test it when I find one. In this delicate winter soup, the cardamom is a perfect accompaniment to the sweet parsnip.