Tuesday, February 1, 2011

Well, my brain is a bit fried. I survived my first day of the intensive Turkish language class.

Luckily, I knew most of the vocab taught today. I've at least learned something these past seven months!

However, I did learn several new words such as aile (family), Nedemek? (what does it mean?), haber (news) and ödev (homework). Also, I had to practice speaking the language (with my fellow students) more often than I usually do.

I still have to work on my ödev for tomorrow’s class. I’m waiting for hubby to come home from work so we can practice making nouns plural. What fun!

In the mean time, I’ll start cooking some bonfile steaks that I marinated yesterday in red wine, crushed garlic, fresh rosemary, olive oil, salt and pepper. I joked with Jason last night that he better enjoy his “last supper” because he might not be eating a 4-course meal cooked by me for awhile now. I spoiled him with a first course of grape leaf dolma stuffed with rice pilaf and spices and served with a parsley-mint yogurt dip. (I cheated and picked up the dolma at a local shop in Nişantaşı.)

Next, I made a large salad brimming with cucumbers, tomatoes, arugula, red lettuce and beyaz peynir (Turkish white cheese similar to Feta).

Every time I see this lettuce at the markets, I find it so pretty.

The entrée was the bonfile served with a wild rice pilaf and roasted carrots with rosemary. While I was roasting the carrots on high heat, I apparently had set off a silent smoke alarm in our apartment. The next thing I knew one of the building security guards knocked on our door and inspected our apartment to make sure we were okay. Oops! At least I didn’t burn the carrots, but I did create a bit of smoke throughout the apartment.

For dessert, we nibbled on some of the financiers I had baked earlier yesterday.

Tonight, I guess we get lucky again because we’ll be eating fresh steaks served with the reheated leftovers.

Now, if only I could speak Turkish as well I can cook. I have a long way to go.

Afiyet Olsun!

Roasted Carrots with Rosemary
Carrots, peeled and sliced diagonally about ½-inch thick
Olive oil
Salt and pepper
Fresh rosemary, finely chopped
1. Preheat oven to 400F/204 C.
2. Place carrots in a bowl. Toss together with a good splash of olive oil. Season the carrots with salt and freshly ground black pepper. Mix well.
3. Line a metal baking tray with aluminum foil to help with clean up later. Place carrots evenly on the tray.
4. Bake the carrots for about 15 minutes until they are lightly browned on the edges. Do not set off your fire alarm!
5. Place carrots back in the bowl and toss with freshly chopped rosemary.

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