Wine-Inspired Spicy Popcorn

The spicier the better, and that includes popcorn. Rarely do I purchase prepackaged treats, relying instead on my culinary inspired imagination and efforts. Recently, I came up with my best spice mixture to date for old fashioned stovetop popped popcorn. Popcorn goes gourmet in Lisa's Kitchen.

Wine-Inspired Spicy Popcorn

Recipe by Lisa Turner Published on August 31, 2007 Buttery spiced popcorn with Parmesan cheese Print this recipe Popcorn: 1/2 cup unpopped popcorn kernels 1/8 cup peanut or high smoking-point oil 1/8 cup butter Seasoning: 1/4 cup dry grated or powdered Parmesan cheese 1 teaspoon dried dill 1/2 teaspoon cayenne 1/4 teaspoon chili powder 1/4 teaspoon ground cumin 1/4 teaspoon amchoor powder (optional) 1 teaspoon sea salt pinch of mustard powder Instructions: In a large pot, heat the oil and butter over medium-high heat until hot. Add a few kernels of popcorn to the pot. When the kernels pop, add the remaining popcorn. Cover and shake the pot up and down every 15 to 30 seconds to distribute the oil and prevent the popped kernels from burning. To make the seasoning, combine the cheese, salt and spices in a small bowl. Transfer the popcorn to a large bowl and lightly toss with the spice mixture. Makes 4 snack servings

Chickpea, Chili and Coriander Soup

This spicy, blended chickpea soup from Delia Smith's gorgeous Vegetarian Collection is hearty enough to serve as a main dish in a meal along with vegetable and grain side dishes, but tastes light enough with the lemon and coriander accents to make a light summer meal as well. As usual, I've kicked the recipe up a gear with extra chili peppers, but even so the added heat won't deter anyone from this refreshing zesty soup.

Chickpea, Chili and Coriander Soup

Recipe by Lisa Turner From Delia's Vegetarian Collection Cuisine: Indian Published on August 28, 2007 Wonderfully fragrant, hearty, delicious and refreshingly zesty chickpea soup with fresh coriander Print this recipe Soup: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 1 tablespoon coriander seeds 1 tablespoon cumin seeds 1 tablespoon butter 3 fresh green or red chilies, seeded and finely chopped 6 large cloves garlic, minced or crushed 1 teaspoon turmeric juice and zest from 1 large lemon handful of fresh coriander, stalks and leaves separated, leaves finely chopped 1/4 cup crème fraîche or plain whole-fat yogurt 1 teaspoon sea salt, or to taste fresh ground black pepper Garnish: 1 green or red chili, seeded and cut into very thin strips chopped fresh coriander leaves (see above) Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a large saucepan and cover with 4 cups of fresh water. Bring to a boil, reduce the heat to low, cover, and simmer for 1 1/2 hours or until the chickpeas are very tender. While the chickpeas are cooking, the rest of the ingredients can be measured, cut and prepared. Pre-heat a small frying pan over medium heat and toss in the coriander and cumin seeds. Dry-roast the seeds for 2 or 3 minutes, or until they become aromatic and begin to brown. Remove the seeds into a mortar and crush with a pestle. Put the frying pan back on low heat and melt in the butter. Add the crushed spices along with the chillies and garlic, and stir for about 5 minutes. Add the turmeric, stir and heat for another minute before removing the pan from the heat. Set aside. When the chickpeas are cooked, drain them in a colander placed over a large bowl to reserve the cooking liquid. Pour the chickpeas into a blender along with a couple of cups of the cooking liquid, and pureé until smooth. Add in the chilli, garlic and spice mixture from the frying pan along with the lemon zest and coriander stalks, then pureé again until everything is blended and smooth, adding a little more reserved cooking liquid if necessary. Pour the mixture back into the saucepan and stir in the rest of the reserved cooking liquid. Bring everything up to a gentle simmer and let it heat gently for 30 minutes, stirring occasionally and adding more water if a thinner soup is desired. Before serving, stir in half the crème fraîche or yogurt, as well as the lemon juice, salt and pepper. Taste for seasoning, then serve hot with a spoonful of the rest of the crème fraîche or yogurt swirled into each bowl, and scatter with coriander leaves and fine strips of chili for garnish. Makes 6 servings

White Bean Risotto (Risotto al Fagioli)

White beans add a surprisingly fresh flavor to risotto, and this risotto with beans, herbs and fresh Asiago cheese is so hearty and packed with proteins that it's basically a meal all by itself, and a very refreshing and satisfying one accompanied by a light salad of greens and vinaigrette. I use navy beans in my risotto al fagioli, but any white bean such as cannellini or great northern will do just as well.

White Bean Risotto (Risotto al Fagioli)

Recipe by Lisa Turner Cuisine: Italian Published on August 28, 2007 Filling, creamy and flavorful risotto with white beans, tomato and herbs Print this recipe Ingredients: 3/4 cup dried navy beans (2 cups cooked or 1 19 oz can) 3 1/4 cups water 1 bay leaf pinch of celery seed 1 tablespoon olive oil 1 medium onion, chopped 2 tablespoons pine nuts (optional) 1 large tomato, chopped 2 cloves garlic, crushed 1 1/2 cups arborio or other risotto rice 1/4 cup vermouth 1/3 cup fresh grated Asiago cheese 2 tablespoons chopped fresh basil 1/4 teaspoon dried oregano 1/4 teaspoon dried thyme 1 teaspoon sea salt, or to taste fresh ground black pepper Instructions: Rinse the beans and soak for 8 hours or overnight in several inches of water with a little yogurt whey or lemon juice added. At least 2 hours before starting the risotto, drain and rinse the beans, then transfer to a medium saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer for 1 hour or until the beans are tender. Drain and set aside to cool to room temperature. When ready to start the risotto, heat 3 1/4 cups water to a simmer along with a bay leaf and a pinch of celery seed in a medium saucepan while you cook the other ingredients. Meanwhile, heat a large saucepan over medium heat. When hot, add the olive oil, wait a few seconds, then swirl around the bottom of the pan. Add the onion and pine nuts if using and sauté for about 4 or 5 minutes or until the onion is soft. Stir in the tomato and garlic and cook for another 2 or 3 minutes. Add the rice and stir around to coat the grains with oil. Turn down the heat slightly and pour in the vermouth, stirring regularly until the liquid is absorbed. Add a ladleful of the hot seasoned water to the pan and cook gently, stirring occasionally to prevent the rice from sticking to the pan, until the liquid is again absorbed. Stir in more liquid as each ladleful is absorbed. Continue this process until the risotto is thick and creamy — about 25 minutes. The rice should be tender, but firm to the bite. Just before serving, stir in the drained beans, most of the Asiago cheese, and the herbs and salt and pepper. Adjust the seasonings if necessary. To serve, sprinkle with the remaining cheese and a few torn basil leaves. Makes 6 servings

Mushroom Methi Curry with Basmati Onion Rice

Regular readers know how much I adore mushrooms, especially curried mushrooms. I've made a few different variations in the past, including mushrooms with coriander and cumin. I recently discovered a new favorite, thanks to Nandita of Saffron Trail. I made a few slight variations on her simple mushroom methi curry and served it along with onion rice as she suggested. To fill out the meal, I also served mung beans with cottage cheese. I was told my kitchen smelled like an Indian restaurant, and the meal received rave reviews.

Mushroom Methi (Fenugreek) Curry

Recipe by Lisa Turner Adapted from Saffron Trail Cuisine: Indian Published on August 26, 2007 Warm and creamy sautéed mushrooms seasoned with fenugreek and Indian spices simmered in a yogurt Print this recipe Curry: 8 oz (225 g) button mushrooms 2 teaspoons ghee, butter or oil 1/2 teaspoon fenugreek seeds 1/2 teaspoon brown mustard seeds small handful of dried curry leaves 1/4 teaspoon ground fenugreek Paste: 2 teaspoons olive or sesame oil 2 cloves garlic, minced or crushed 1/2-inch piece fresh ginger, minced or grated 2 jalapeños or green chilies, seeded and finely chopped 3 large shallots or 1 small onion, sliced 1 teaspoon cumin seeds 1 teaspoon coriander seeds 3 dried whole red chillies 1 medium tomato, chopped Finish: 1 heaping tablespoon besan (chickpea) flour 2 tablespoons yogurt whisked together with water to make 1/2 cup 1/2 teaspoon of sea salt, or to taste fresh parsley or coriander, chopped Instructions: Clean the mushrooms with a damp cloth and chop them into bite-sized pieces. In a wok or large frying pan, heat the ghee, butter or oil over medium-high heat until hot. Add the mustard seeds and fenugreek seeds and stir for 30 seconds or until the mustard seeds begin to splutter and pop. Immediately add the chopped mushrooms, curry leaves and fenugreek powder. Sauté until the mushrooms are nearly cooked, about 3 to 4 minutes. Remove from the pan with a slotted spoon or flipper and set aside. In the same wok or frying pan, heat the oil for the paste over medium-high heat. When hot, toss in the garlic, ginger, jalapeños or green chilies, shallots or onion, cumin seeds, coriander seeds and dried red chilies, and stir for 5 minutes or until the shallots or onion are soft. Add the tomato and cook for another 5 minutes or until the mixture begins to thicken. Remove from heat and let stand for a few minutes to cool. In a food processor or blender, blend to a paste. Whisk the chickpea flour into the yogurt and water mixture and set aside Return the work or frying pan to the stove and add the mushrooms, paste and yogurt mixture. Stir and simmer over medium heat for about 3 to 5 minutes to thicken. Add the salt, stir well, and remove from heat. Serve hot with basmati onion rice (recipe below) garnished with fresh chopped parsley or coriander. Makes 4 servings

Basmati Onion Rice

Recipe by Lisa Turner Adapted from Saffron Trail Cuisine: Indian Published on August 26, 2007 Simple, fragrant and gently spiced white rice with fried onions seasoned with cinnamon and cloves Print this recipe Ingredients: 1 cup white basmati rice 2 teaspoons ghee, butter or oil 1 teaspoon cumin seeds 2 bay leaves, crushed small piece of cinnamon stick 4 to 5 whole cloves 1 small onion, thinly sliced 1/2 teaspoon sea salt Instructions: Rinse the rice and soak for 2 to 3 hours in 2 cups of water. Drain the rice, reserving the soaking water, and let the rice air dry in a strainer for 10 to 20 minutes. Heat the ghee, butter or oil over medium heat in a medium saucepan. Add the cumin seeds, bay leaves, cinnamon stick and cloves, and stir for 1 or 2 minutes. Toss in the sliced onions and continue to stir for 5 to 6 minutes or until the onion is browned on the edges. Add the rice and stir to coat the grains with oil. Pour in the soaking water from the rice and add the salt. Bring to a boil, then immediately reduce the heat to low and cover with a tight-fitting lid. Simmer for 15 to 20 minutes or until the liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork and serve hot. Makes 4 servings

Snack Corner: Seasoned Radishes

If you're like me, you have a hard time walking past the radishes at the market without picking up a bunch, especially when they're in season — the local ones are always bigger, redder and shinier, somehow, and have just that more extra crisp and hot bite to them. And if you're like me, the radishes hardly ever make it to a recipe. Washed and trimmed, they're a perfect snack or colourful accompaniment to a summer meal all by themselves, or just with a little sea salt sprinkled on them.

But if you have guests over and want to add something a little different than ordinary radishes to your hors d’œuvres plate, or if you just want a little added taste and colour for your own snack radishes, this little idea from Madhur Jaffrey's World Vegetarian is perfect and takes hardly any more trouble than washing and trimming the radishes in the first place.

Once you've washed and trimmed a bunch of radishes, cut them lengthwise into halves or quarters, depending on how big they are, to make finger-sized pieces and put them in a small bowl. Pour 4 teaspoons of tamari sauce and a half teaspoon of red wine vinegar over them and toss to mix. Set aside for half an hour, tossing now and then. Drain and serve, or store in the refrigerator until they're to be eaten.

Red Kidney Bean Salad & Harissa Dressing

Try this attractive and simple bean salad if you want to make a simple and earthy but spicy dinner. The secret of the dressing is harissa, a staple chili and garlic condiment in Tunisia that I've posted a recipe for here. Black-eyed peas can be used just as easily here instead of kidney beans for a more buttery taste and a more variegated appearance.

The beans here can be cooked well ahead of time and refrigerated before putting together the salad, but they work very well in a warm salad too, letting them cool down just a little at room temperature right after cooking before adding the other ingredients.

Red Kidney Bean Salad & Harissa Dressing

Recipe by Lisa Turner Cuisine: North African Published on August 23, 2007 Simple, robust and nourishing salad of earthy red kidney beans and sweet fresh peppers tossed with a zesty harissa dressing Print this recipe Salad: 1 1/2 cups dried red kidney beans or black-eyed peas (4 1/2 cups cooked or 3 14 oz cans) 1 red onion, chopped 1 jalapeño, seeded and diced 1/2 red bell pepper, seeded and cut into narrow strips 1/2 green bell pepper, seeded and cut into narrow strips Dressing: 1/3 cup olive oil juice of 1 lemon 1 1/2 teaspoons harissa (recipe below) 1 clove garlic, crushed 1 teaspoon ground cumin 1 tablespoon dried parsley Instructions: Rinse the beans or black-eyed peas and soak for 8 hours or overnight covered in several inches of water with a little bit of yogurt whey or lemon juice added. Drain and rinse, then transfer to a large saucepan and cover with several inches of fresh water. Bring to a boil, reduce heat to low, cover, and simmer until the beans are tender but still firm, about 1 hour for red kidney beans and 20 to 30 minutes for black-eyed peas. Drain and set aside in a large mixing bowl to cool. In another bowl, whisk together the dressing ingredients. Add the chopped onion and diced jalapeño to the beans and pour the dressing over top. Mix well. Serve at room temperature or cold garnished with the strips of red and green bell pepper and with a salt mill on the table to grind over the servings. Makes 6 dinner servings or 10 to 12 side servings

Homemade Harissa

Recipe by Lisa Turner Cuisine: North African First published on May 19, 2007 Plenty of dried hot chili peppers, garlic and roasted cumin seeds give this traditional Tunisian condiment a characteristic burst of fire that works wonderfully for couscous, flatbreads, vegetables, soups, stews and salad dressings Print this recipe Ingredients: 24 dried whole red chilies 2 tablespoons coriander seeds 4 teaspoons cumin seeds 6 cloves garlic 1 teaspoon sea salt 6 - 8 tablespoons olive oil Instructions: Place the chilis in a bowl and cover with boiling water. Leave to soak for half an hour until softened. Meanwhile, heat the coriander and cumin seeds in a frying pan over medium heat for five minutes or until they become aromatic. Grind to a powder with a mortar and pestle or with a coffee or spice grinder. Drain the chilies when they are soft, and place in a small blender or food processor with the coriander and cumin powder, garlic and salt. Blend together while trickling in the olive oil until the sauce has a thick salsa-like consistency. Store in a jar with a tight-fitting lid with olive oil poured over the top for up to 4 months. Makes about 1 cup

Urad Dal and Tomato Soup (Urad Tamatar Dal)

This simple urad dal soup has long been one of my favorites, adapted from one of my favorite cookbooks no less, Yamuna Devi's Lord Krishna's Cuisine. I've been making this soup for years, so it's a wonder I haven't made it since starting Lisa's Kitchen.

Popular in North India, urad dal is high in protein, and tastes best when seasoned with ginger, red chilies, turmeric, asafetida and fresh parsley or coriander among other herbs and spices. Serve with yellow lemon rice, a vegetable dish and an Indian flatbread for a nutritious and satisfying meal.

Urad Dal and Tomato Soup (Urad Tamatar Dal)

Recipe by Lisa Turner Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking Cuisine: Indian Published on August 22, 2007 Simple, warming, nourishing and easy-to-digest urad dal soup with spices and tomatoes Print this recipe Ingredients: 6 cups water 1/2 teaspoon turmeric 1/4 teaspoon cayenne 3 tablespoons ghee, butter or oil 3/4 cup urad dal without skins, rinsed 3 tomatoes, coarsely chopped 2 jalapeños or green chilies, seeded and finely chopped 1 teaspoon sea salt, or to taste 1-inch piece fresh ginger, grated or minced 2 teaspoons cumin seeds 2 to 3 dried whole red chilies, broken into pieces 1/2 teaspoon asafetida 2 tablespooons fresh parsley, chopped Instructions: Bring the water, turmeric, cayenne and a dab of the ghee, butter or oil to a boil in a large saucepan or soup pot. Stir in the urad dal and again bring to a boil. Reduce the heat to moderately low, cover, and gently boil for 30 minutes. Add the tomatoes and the jalapeños or chilies. Cover again and continue to simmer for another hour or until the dal is soft and fully cooked. Remove from the heat and stir in the salt Heat the remaining ghee, butter or oil in a small saucepan over medium heat. When hot, add the ginger, cumin seeds and dried red chili pieces in rapid succession. Fry for a minute or two or until the cumin seeds and dried red chili pieces turn brown. Add the asafetida powder, stir once, then quickly pour the fried seasonings into the dal. Immediately cover and allow the seasonings to soak into the dal for a few minutes. Add the parsley and stir and serve hot. Makes 6 to 8 servings

Baked Ricotta Cheese

I love to treat my father to a big home-cooked meal from my kitchen when he comes down to visit for the weekend, but the last thing I want to do is spend a lot of time making an elaborate breakfast too if I want to spend some time with him away from the kitchen as well. At the same time, though, I like to give him something a little different than the usual cereal or eggs.

Fortunately the versatility of ricotta makes this Italian whey cheese the best friend of anyone who wants to make an impression with a unique breakfast that's also incredibly fast and simple. And what could be simpler than mixing a tub of fresh ricotta with your favourite morning flavours and throwing it on to a pan to bake?

For my breakfast with Dad, I lightly stirred in a little of his homemade maple syrup into a one-pound tub of whole fat ricotta cheese and spread the mixture out on to a lightly buttered 9-inch baking pan. The pan was then put into an oven pre-heated to 350° and left to bake for about 40 minutes or until the edges and the top just started turning golden brown. After letting the cheese cool for a few minutes, it was ready to slice and serve with some fresh blueberries and strawberries. Delicious.

Best of all, there are practically no limitations on what you can do with ricotta cheese before baking it except your imagination. You can make an equally delicious breakfast food by stirring in a 1/2 teaspoon of ground cinnamon and a dash of nutmeg, or a couple of tablespoons of jams or preserves, or even some crushed pistachios and raisins, into the ricotta before baking.

But it's not just for breakfast. Try adding a handful of chives and a 1/2 teaspoon of your favourite herbs or spices to the cheese and cutting the baked herbed or spiced ricotta into small slices for appetizers, or even smaller cubes for a decidedly different topping in a green salad. Putting the pan once it's baked under the broiler for a couple of minutes with a little sprinkled parmesan cheese over the top makes a nice touch too. Or stir in a couple of tablespoons of dark rum and some raisins to make a delicious and unique after-dinner tidbit. In other words, baked ricotta cheese works with almost any flavor combination you can think of for almost any occasion, so give it a try and let me know your favourite baked ricotta cheese idea.

Scalloped Potatoes with Wild Mushroom Soup

This past weekend I had the opportunity to cook a meal for my Dad who made a trip to London to visit. After considering what to make for a few days prior to his visit, I finally settled on scalloped potatoes because potatoes are one of my dad's favorite vegetables. This is a variation on the recipe my mom used to make — but instead of using canned mushroom soup with a bit of milk and butter, I prepared a pot of my favorite homemade wild mushroom soup the night before. The potatoes were delicious! Serve with a light dal soup, such as urad dal tomato soup, and a salad for a satisfying vegetarian meal.

Scalloped Potatoes with Wild Mushroom Soup

Recipe by Lisa Turner Published on August 20, 2007 Hot, creamy and delicious scalloped potatoes made with wild mushroom soup Print this recipe Ingredients: 3 - 4 large unpeeled potatoes, sliced 1 large onion, sliced and separated into rings 2 tablespoons unbleached white flour sea salt to taste fresh ground black pepper 2 teaspoons unsalted butter 3 to 4 cups wild mushroom soup (recipe below) Instructions: Butter a large casserole dish and preheat an oven to 350°. Layer sliced potatoes on the bottom of the casserole dish. Add a layer of sliced onion, season with salt and pepper and a dab of butter and flour, and pour a ladleful or two of mushroom soup over top. Repeat until the casserole dish is nearly full and the potatoes are used up, reserving some of the sliced onions for the top. Add the remaining slice onions on the top and finish by pouring ladlefuls of soup over top until the soup reaches to the middle of the casserole. Sprinkle with a little more salt and pepper, and bake uncovered for 1 hour or until the potatoes are tender. Makes 4 to 6 servings

Wild Mushroom Soup

Recipe by Lisa Turner First published on May 12, 2007 Simple creamy wild mushroom soup loaded with full mushroom flavor Print this recipe Ingredients: 1 oz (28 g) dried wild mushrooms 2 tablespoons olive oil 1 tablespoon butter 2 leeks, thinly sliced 2 shallots, finely chopped 1 clove garlic, minced 1 1/2 - 2 cups fresh wild or brown mushrooms 4 1/2 cups vegetable stock or water 1/2 teaspoon dried thyme salt and fresh ground black pepper to taste 2/3 cups heavy cream or yogurt Instructions: Soak the dried mushrooms in 1 1/2 cups warm water for 30 minutes. Lift the mushrooms from the bowl, squeezing out the liquid. Reserve the soaking liquid and set aside. Finely chop the soaked mushrooms and set aside. Heat the oil and butter in a large saucepan over medium heat. Add the leeks, shallots and garlic, and cook for 5 minutes or until the vegetables are softened. Add the chopped fresh mushrooms to the pan and cook, stirring occasionally, for 5 minutes or until the juices start to leave the mushrooms. Pour in the stock or water and bring to a boil. Add the dried mushrooms, reserved soaking liquid, thyme, and salt and pepper to taste. Reduce the heat to low, partially cover, and simmer gently for 30 minutes, stirring occasionally. Blend 3/4 of the soup in a blender or use a hand blender to blend a portion of the soup. Return the processed soup to the pan and stir in the cream or yogurt. Simmer for a few minutes more. Check the seasonings and add more water if necessary. Serve hot or let cool and reheat before serving. Makes 4 to 6 servings

Summer Corn and Ranch Salad

There's nothing like roasting fresh cobs of peaches-and-cream corn when they come into season, but I don't like to miss the opportunity to use fresh local ingredients in some other favourite corn recipes either. This light side salad is cool and refreshing on hot days and also has the unbeatable crunch of summer vegetables right from the local farm. Best of all, it hardly takes any time to make once the corn is cooked, but it's a good idea to prepare an equally fast and simple home-made ranch dressing the night before instead of using the store-bought varieties.

Summer Corn and Ranch Salad

Recipe by Lisa Turner Published on August 19, 2007 A cool, crunchy refreshing summer salad with roasted sweet corn off the cob tossed with a homemade ranch dressing Print this recipe Ingredients: 2 cobs of corn, roasted or boiled and then pared from the cobs 1 large tomato, diced 1/2 green bell pepper, diced 2 large jalapeños, seeded and diced 1 stalk celery, halved lengthwise and sliced 1 small onion, chopped 1/4 cup ranch dressing, already prepared and chilled (recipe below) Instructions: Combine all the vegetables in a large salad bowl. Pour in the ranch dressing and toss. Chill for 1 hour before serving. Makes 4 servings as a side salad

Homemade Ranch Dressing

Recipe by Lisa Turner Originally published on June 2, 2007 A fast and simple homemade ranch dressing that's cool, refreshing and has a wonderful authentic flavor Print this recipe Ingredients: 4 teaspoons olive oil 2 teaspoons rice or cider vinegar 1 1/2 teaspoons sugar 1/4 teaspoon dried marjoram 3/4 cup buttermilk 3 tablespoons plain yogurt 2 tablespoons mayonnaise 2 green onions, thinly sliced 1 clove garlic, crushed handful of fresh parsley, finely chopped handful of fresh chives, finely chopped Instructions: Mix together the oil, vinegar, sugar and marjoram in a bowl. Whisk in the buttermilk, yoghurt and mayonnaise. Stir in the green onions, garlic, parsley and chives. Cover and refrigerate for 4 hours or overnight to thicken. Whisk again before serving over salad greens or vegetables. Makes 1 1/4 cups

Quinoa Dolmadakia (Stuffed Grape Leaves)

I've never been able to avoid stuffed grape leaves in Greek or Middle Eastern restaurants, but until now I've never actually tried making them. But looking for something with a Mediterranean flare to go along with my watermelon and feta salad with olives, I found the perfect excuse to try my hand at this dolmadakia recipe that I've been hoarding for years.

Instead of stuffing the grape leaves with a rice filling as is usual, this version uses quinoa to give the dolmadakia a nice, nutty flavour and slightly crunchier texture. And, as I never tire of pointing out, quinoa has a much more complete nutritional profile than rice. Mixed with herbs, shallots and pine nuts, these stuffed grape leaves are sure to fly off the plate, so double or triple the recipe for parties.

Notes: If fresh grape leaves are unavailable, which is probably the case for most of us, use jarred leaves instead of canned so that you can see inside to make sure the veins of the leaves are not too thick. And check the ingredients — grape leaves packed in brine shouldn't need preservatives that are found in many brands.

If you've never opened a jar of grape leaves before, they come rolled up in bundles of about 75 leaves each. If you're only making one, two or three batches of this dolmadakia, unroll only one bundle and leave the rest in the brine for future use. If you find leaves that are torn or have holes in them, simply discard them.

Your first effort at rolling a dolmadaki might turn out a little loose, but you will quickly learn the right amount of pressure to apply to roll the leaves without tearing. A very good visual demonstration of the folding and rolling process is found here.

Quinoa Dolmadakia (Stuffed Grape Leaves)

Recipe by Lisa Turner Cuisine: Greek Published on August 17, 2007 Seasoned quinoa with pine nuts and fresh herbs wrapped in grape leaves for a perfect and delicious Greek appetizer food Print this recipe Ingredients: 1/4 cup quinoa 2 tablespoons olive oil 1 shallot, finely chopped 2 tablespoons pine nuts 2 tablespoons chives, chopped 1 tablespoon fresh parsley, chopped 2 tablespoons fresh dill, chopped (or 1 tablespoon dried) 1/8 teaspoon sea salt pinch of cayenne 2 tablespoons dry vermouth 18 grape leaves 1/2 cup water pinch of celery seed pinch of sea salt juice of 1 lemon Instructions: Rinse and scrub the quinoa in a fine strainer under running water and soak overnight in a small bowl covered with water. In the morning, drain the quinoa and spread over a fine strainer to dry out the grains as much as possible, preferably many hours before beginning to cook. Heat a small frying pan over medium heat. When hot, add 1 tablespoon of the olive oil, wait for a few seconds and then swirl around in the pan. Add the quinoa and sauté for 2 or 3 minutes until the grains start to brown. Be careful of popping and spattering, especially if the quinoa is still damp! Toss in the shallot and pine nuts and continue to stir for 3 or 4 minutes, or until the pine nuts begin to brown as well. Turn down the heat to medium-low and add the chives, parsley, dill, salt and cayenne and lightly sauté for another minute as the herbs wilt. Pour in the vermouth and cover the pan with a lid, simmering until the liquid is absorbed, about 5 minutes. Remove from the heat and spread the mixture over a plate to let it cool. While the quinoa mixture is cooling, prepare the grape leaves. If you are using fresh leaves, wash and trim the stems off the leaves. If you are using canned or jarred leaves, scald them for a few minutes in hot water in a saucepan, then drain. If necessary, trim the stems. Pat the leaves dry and place them on paper towels with the shiny side down. Place 1 teaspoon of the quinoa mixture in the middle of each leaf. Fold the stem end of each leaf over to cover the filling, and then roll up the sides carefully (to avoid tearing the leaf) until a small compact cylinder is formed. Put the other tablespoon of olive oil in your second smallest saucepan and arrange the stuffed grape leaves over the bottom. It is fine to layer them if your saucepan is very small. Stir in a dash of celery seed and a dash of salt into the half cup of water and pour over the grape leaves, and add the lemon juice. Fit a slightly smaller saucepan lid or plate over the stuffed grape leaves to provide a little weight to keep the leaves from uncurling. Cover the saucepan with a lid and bring the liquid to a simmer over low heat. Cook until the liquid is absorbed, about 45 minutes. Remove, drain and cool before serving. Garnish with lemon wedges and serve with a bowl of plain yogurt for dipping. Serves 2 to 4 people

Cocoa Brownies with Peanut Butter Chocolate Icing

There was some peanut butter chocolate icing left over from a peanut butter chocolate cake I made the other day and, needless to say, I didn't want it to go to waste! Instead of making another cake, I made a batch of cocoa brownies and topped it off with what remained. These cakey brownies are so good, they don't even need any icing, but the icing is so good it raises these brownies to a delicious level of decadence.

Cocoa Brownies with Peanut Butter Chocolate Icing

Recipe by Lisa Turner Published on August 15, 2007 Moist and chewy cocoa brownies covered with a decadent peanut butter chocolate icing Print this recipe Brownies: 1 cup unbleached white flour 3/4 cup unsweetened cocoa 1/2 teaspoon baking soda 1/4 teaspoon sea salt 3/4 cup unsalted butter, softened 1 1/2 cups packed brown sugar 3 eggs 1 1/2 teaspoons vanilla Icing: 1/3 cup semi-sweet chocolate chips 1/4 cup heavy cream 2 tablespoons white sugar 1/2 tablespoon unsalted butter 1 tablespoon peanut butter Instructions: Preheat an oven to 350° and grease a 9 × 13 inch pan. Sift together the flour, cocoa, baking soda and salt in a medium bowl. In a large bowl, beat the butter, sugar, eggs and vanilla with an electric mixer until fluffy — about 3 to 4 minutes. Stir in the dry ingredients and beat until smooth — about 2 minutes. Transfer the batter into the prepared pan and bake for 30 minutes or until a toothpick or cake tester inserted into the middle comes out clean. Let cool on a wire rack. Meanwhile, begin the icing by placing the chocolate chips in a medium bowl. Set aside. Combine the cream, sugar, butter and peanut butter over medium heat in a small saucepan. Once the sugar has dissolved and the butter has melted, bring the mixture to a boil. As soon as it reaches a boil, remove from the stove and pour over the chocolate. Wait 5 minutes, and then stir the mixture until smooth and well combined. Chill for 5 minutes in the refrigerator. Spread the icing over the brownies with a spatula, cut into pieces, and serve warm or cool. Makes sixteen 2 1/2 × 3 inch brownies