Thursday, October 26, 2006
I’ve always thought of grape leaves as a professionals-only ingredient that must be stuffed in some time-consuming, precise fashion. But recently I bought a bottle of ordinary grape leaves, preserved in an acidular (citrusy) liquid. (My brand is: Baktat.) I’ve been adding them to my cooked vegetable dishes. They are very easy to work with, you can cook them as much or as little as you like, and they add depth and fascination to a dish in their own unique way. Try them. Grape Leaves!