Married …with dinner smitten kitchen Accidental Hedonist Roasted Garbanzo Beans and Garlic with Swiss Chard Recipe at Epi photo by Kana Okada Garbanzo Beans: 2 15.5-ounce cans garbanzo beans (chickpeas), drained (about 3 cups) 10 garlic cloves, peeled 2 large shallots 3 small bay leaves, preferably fresh 1 teaspoon fennel seeds 1 1/4 cups extra-virgin olive oil Chard: 2 tablespoons extra-virgin olive oil 6 garlic cloves, peeled, crushed 3 small bay leaves, preferably fresh 2 shallots, sliced 2 bunches Swiss chard, center stems cut out, leaves coarsely torn 2 cups low-salt chicken broth Preparation Garbanzo beans: Preheat oven to 350°F. Combine first 5 ingredients in 8x8x2-inch glass baking dish. Chard: Heat oil in large pot over medium-high heat. Drain garbanzos and reserve oil; discard bay leaves.
anissa's blog Yesterday I was taken to buy saffron by my wonderful friend, Maryam Abdallah, Qatar’s first TV chef and a wonderful cook and educator. On the way, she gave me a wonderful tip on how to make sure I am buying real saffron which I thought I would pass on. Now, you probably don’t need to know this if you are buying saffron pre-packed by the gram but you better know it if you are going to buy saffron in industrial quantities the way they do in the souk. It’s very simple. Farmgirl Fare Eat My Blog Symon Says Cranberry-Maple Pudding Cake Recipe at Epicurious photo by Antonis Achilleos yield Makes 6 to 8 servings Great for dessert or breakfast. Preparation Position rack in center of oven and preheat to 400°F. Whisk flour, cornmeal, baking powder, and 1/2 teaspoon salt in medium bowl. Bake cake until golden and cranberry mixture bubbles at edges, about 28 minutes.
Melissa Clark - Food Writer