Evan Kleiman

Thoughts: Persian Food

Evan Kleiman — Wed, 02 Oct 2024 17:07:10 +0000

I love Persian food. In the early 80s I fell in love with my project architect for Angeli and we were together for several years. Mahmood “Michele” Saee introduced me to the profound satisfaction of the intensely herbal, rice based cuisine. My very first experience...

The post Thoughts: Persian Food appeared first on Evan Kleiman.

Weekend Fridge Cleanout

Evan Kleiman — Wed, 25 Sep 2024 19:45:18 +0000

Sometimes weekends are for tackling a culinary project be it a single complicated dish or making dinner for friends. But more often it’s about cleaning out the fridge, making a few quick dishes that can be eaten on the fly and even better served hot,...

The post Weekend Fridge Cleanout appeared first on Evan Kleiman.

Mise en Place plus Technique equals Dinner

Evan Kleiman — Wed, 25 Sep 2024 19:36:53 +0000

Now that I’ve put the restaurant to bed I’ve been really noticing how I cook. Not what I cook, but how. Maybe it’s all the years of cooking out of a walk-in refrigerator but I realized that nearly all the meals I prepare at home...

The post Mise en Place plus Technique equals Dinner appeared first on Evan Kleiman.

Fresh Egg Pasta

Evan Kleiman — Mon, 23 Sep 2024 20:12:03 +0000

I learned how to make fresh pasta in Italy. Nearly every home cook I met used the same proportion, 100 gms of flour to 1 egg so that’s how I make my pasta. Sometimes if I want it really rich I’ll add a couple of...

The post Fresh Egg Pasta appeared first on Evan Kleiman.

Sticky Buns for Easter

Evan Kleiman — Mon, 23 Sep 2024 20:10:24 +0000

I love sticky buns. They’re in my DNA. Both my parents grew up in Philadelphia, a hotbed of sticky bun appreciation. So my preferences were imprinted early and involve a sticky topping embedded with pecans riding atop a buttery, soft, close crumbed dough enriched...

The post Sticky Buns for Easter appeared first on Evan Kleiman.

Pistachio Pesto

Evan Kleiman — Mon, 23 Sep 2024 20:09:41 +0000

Pesto means “paste” and can be made of nearly anything, but I love nut based pestos. For this one the star isn’t a soft herb, like basil or parsley. Instead it’s pure pistachio nuts with a few garlic cloves, some salt and parmesan and...

The post Pistachio Pesto appeared first on Evan Kleiman.

Gingersnap Cookie Pie Crust

Evan Kleiman — Mon, 23 Sep 2024 20:09:06 +0000

This is a fast cookie crumb crust to make that really packs a lot of flavor. It pairs well with a surprising number of fillings. And I never bother to bake it. I just pat it in really well using a dry cup measure as...

The post Gingersnap Cookie Pie Crust appeared first on Evan Kleiman.

Spaghetti with Ricotta, Pesto, Tomatoes, Corn, Zucchini

Evan Kleiman — Mon, 23 Sep 2024 20:08:14 +0000

Spaghetti with Ricotta, Pesto, Tomatoes, Corn, Zucchini Course: Entrée, Vegetarian Entreé Cuisine: Italian, Vegetarian Servings: 2 Prep Time: 10 minutes Cook Time: 10 minutes Ingredients In the Bowl 1 cup ricotta 5 baby tomatoes cut in half 1 green onion trimmed and cut into thin...

The post Spaghetti with Ricotta, Pesto, Tomatoes, Corn, Zucchini appeared first on Evan Kleiman.

Nanette’s Lemon Shaker Pie

Evan Kleiman — Mon, 23 Sep 2024 20:07:34 +0000

Nanette Davidson is a Resident Artist for Cooking at the John C. Campbell Folk School in North Carolina. She launched the cooking program there. She’s also a weaver, a member of the Southern Highland Craft Guild and the Slow Food Movement. Nanette’s Lemon Shaker Pie CourseDessert,...

The post Nanette’s Lemon Shaker Pie appeared first on Evan Kleiman.

Beef Chili

Evan Kleiman — Mon, 23 Sep 2024 20:06:59 +0000

It’s really easy to customize chili. There are so many chile powders to choose from. If you like a smokey flavor, add a bit of chipotle chile powder. The New Mexico chile powder has a brighter flavor and redder color. Classic chile powder is deeper...

The post Beef Chili appeared first on Evan Kleiman.