Snert’s Up! Instant pot split-pea soupBy Lari RoblingJoncalrl Lachman says Snert —aka Split Pea Soup— should be made stove top with a steady stirring hand and a certain amount of mindfulness. He suggests this instant Pot version might be soul-less as time and attention are an important ingredient. I won’t argue with a Dutchman, but busy home cooks often turn to the Instant Pot to reduce cook time and the need for constant stirring! We may be splitting hairs as well as as peas, but in my opinion soul-less snert is better than no snert. Feel free to add some soul and cook this stove-top. Watch carefully and add more liquid as the peas cook.
Fish Inspired by MasgoufBy Lari RoblingHave you ever gone on vacation and a tasted a dish or wine that is a stellar experience, but once home it is clear you can't duplicate that memory? Finding whole carp and suspending it over a wood fire may put Jill's masgouf into that category. Still, the idea of grilling fish with tamarind and spices is a delicious one. With a few adaptions, while we won't have the authentic dish, we'll have version that gives us insight into the tastes and flavors of the region.
