WellesleyWeston Magazine

WINTER 2017/2018

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: https://wellesleywestonmagazine.epubxp.com/i/897427

Contents of this Issue


Page 175 of 195

generous to me. We shared sunflowers seeds and raisins, smiles and gestural conversations that felt relaxed and intimate." Duguid includes more than 125 recipes in Taste of Persia, which re- ceived a James Beard Foundation Award for Best Book of the Year 2017, International. Among her other award-winning cookbooks is Burma: Rivers of Flavor (Artisan, 2012) in which she takes readers on boat trips and into a temple in Rangoon. Then she discusses Buddhism's central role in Burmese life. Will I travel in Duguid's footsteps? Certainly not soon. But, like her, I relish a chance to expand my world through travel, food, and personal connections. So, maybe someday. * * * Among my own favorites of the genre is At Home, At Sea: Recipes from a Maine Windjammer (Baggywrinkle Press, 2004) by Annie Mahle. If you've ever thought about spending a week aboard an old wooden schooner, or wondered what it's like to live on one all sum- mer, raise children in its confines, share captain's duties with your spouse, and cook on a wood burning, cast iron stove, three meals a day for guests and crew, this cookbook is for you. Mahle, who trained at the Culinary Institute of America as well as under a Swiss chef, shares recipes and writes about her family's floating B&B, the J.&E. Riggin. She takes us down into the galley where she lights the antique woodstove at 4:30 a.m. to bake fresh breads and desserts before any- one's awake on deck. She introduces us to the Riggin, a National POTATO AND PUMPKIN SOUP A simple country version of Jajuk — the Armenian name for yogurt soup. From Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan by Naomi Duguid 2 cups large cubes unpeeled pumpkin or winter squash, or substitute 3 cups chopped zucchini 2 medium potatoes, peeled and coarsely chopped (2 ½ to 3 cups) 1 tsp. sea salt, or to taste About ¼ tsp. powdered dried red chiles or cayenne ½ cup finely chopped fresh flat-leaf parsley, dill, or mint, or substitute 2 tsp. dried mint 1 cup plain full-fat yogurt, or as needed n Place the pumpkin or other squash and the potatoes in a pot, add about an inch of water, cover and bring to a boil. Lower the heat to maintain a medium boil and cook until the vegetables are very soft, about 25 minutes for pumpkin and winter squash, less for zucchini. n Drain, reserve the liquid, and set aside to cool for 30 minutes. n Remove and discard the skin from the pumpkin or winter squash. Transfer the pumpkin or squash and potatoes to a food processor and process to a smooth slurry. n Transfer to a bowl, add the salt, chiles or cayenne, and herbs and stir. Add the yogurt and stir to blend well. The texture will be thick yet pourable; thin it with a little of the cooking liquid or extra yogurt if you wish. Taste and adjust the seasoning if needed. Serve at room temperature. NOTE: If you are making this in the summer and using zucchini, you might want to serve it chilled: Cover and refrigerate for an hour or so. If any liquid rises to the surface as it chills, just stir it back in before serving. Serves 4 to 6 C O U R T E S Y O F B A G G Y W R I N K L E P U B L I S H I N G A N D A N N I E M A H L E 174 W e l l e s l e y W e s t o n M a g a z i n e | w i n t e r 2 0 1 7 / 2 0 1 8 food & wine "delicious and easy to prepare"

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