salmon
Last night I was treated to dinner by my friend Ahmad Yasin (yasinculinary.com), a caterer and cooking instructor.
The dinner began with a slightly spicy split pea soup and beet hummus, followed by a sweet, lemony cabbage salad. Ahmad then presented us with TWO types of salmon - both roasted, one with parsley - served with a bulghur pilaf.
Ahmad has classes coming up in March, so if you happen to know anyone who would like to learn how to cook stuff like this, send them to Ahmad's site, yasinculinary.com.
The salmon with parsley, fresh from the oven:
Bulghur pilaf. Amazingly chewy and nutty. I have always wanted to cook this instead of rice, but never knew whether Nhan would like it. Based on his grabbing seconds last night, I think he does!
The dinner began with a slightly spicy split pea soup and beet hummus, followed by a sweet, lemony cabbage salad. Ahmad then presented us with TWO types of salmon - both roasted, one with parsley - served with a bulghur pilaf.
Ahmad has classes coming up in March, so if you happen to know anyone who would like to learn how to cook stuff like this, send them to Ahmad's site, yasinculinary.com.
The salmon with parsley, fresh from the oven:
Bulghur pilaf. Amazingly chewy and nutty. I have always wanted to cook this instead of rice, but never knew whether Nhan would like it. Based on his grabbing seconds last night, I think he does!