A few readers asked whether I will keep this blog or start a new one. My plan is to continue blogging here and tag my upcoming posts with a Fulbright tag for easy reference. Before I go abroad, however, since I can’t cook a huge dinner to thank everyone for their amazing support, although this is what my grandmother would insist on, I decided to give away my mamoul mold instead; my small way of saying thank you. This is the same mold I used for these mini mamoul cookies a while back.

To enter in the drawing, simply leave a comment about your latest, favorite recipe. This is the theme of today’s post. On September 15, before I fly to Syria, I will randomly select one commenter from this post and ship the mold to them, anywhere around the world.

traditional mamoul mold giveaway

Even though I should probably be packing right now, I would feel terrible if I didn’t tell you about this delicious granola I’ve been making. I’ve tweeted about it a few times, and last night I made my third batch in less than a week. It’s so good, it makes me happy just writing about it.

I got this idea from Molly (via Twitter) after I posted a tweet about how much I love snacking on dates and almonds. She suggested I make a date and almond granola. I thought it was brilliant, so here I am, ready to pass on this gem of a recipe.

mise en place

The original recipe comes from Epicurious, but I added my own Middle Eastern spin to it. I replaced the cashews with Aleppo pistachios (فستق حلبي) that I have in my freezer from a previous trip to Syria, and added a splash of orange blossom water to the mix. For my friends who are fasting during Ramadan right now, I think this would be a great recipe to prepare ahead of time for Suhoor (سحور). Suhoor is the meal that is consumed by Muslims at dawn, before fasting in daylight hours during the month of Ramadan. It is traditional to start Suhoor by eating dates as they are incredibly rich sources of energy and vitamins that help keep the body nourished throughout the day.

dates + almonds

Chopping the dates and almonds is the only prep work necessary to make this granola. The rest is mixing ingredients together and baking them in the oven. This is part the recipe’s appeal.

dry ingredients

The dates get added later, half-way into the baking process.

honey, butter, orange blossom water

ready to bake

date and almond granola

Although the granola is good on its own, my favorite way to enjoy it is sprinkled over a bowl of vanilla yogurt. The combination is heavenly. Enjoy!

best with yogurt

I uploaded more photos from my Vegas trip to Flickr.

Wynn Hotel

Beignets Filled with Oozing Chocolate

Restaurant: The Country Club

SW Steak House

Restaurant: SW SteakHouse

Kobe Beef Carpaccio

Restaurant: The Country Club

Duck Coated in a Fig-BBQ Sauce Served on Brioche Bun

Restaurant: The Country Club

Lots of love at Jean Philippe Patisserie

Restaurant: Jean Philippe Pattisserie

Out of all the dishes I had that week, my absolute favorite, which was not an easy decision to arrive at (as you could see), featured house-made elk sausage. It was the only dish I ordered twice that week. I don’t usually order a dish twice, but I had to make an exception. It was that good. The sausage, you see, was served on a bed of a marble potato hash cooked with pancetta and a mix of sweet peppers and onions. And gracefully balanced atop of the elk sausage rested a perfectly poached egg. It was perfect — no undercooked egg white and a barely warm yolk, still very runny of course. In order to qualify for Las Vegas decadence status, however, you need that extra something. That extra something, in this case, was the beautifully prepared, buttery choron sauce. If you’ve never had choron sauce, just think béarnaise with a bit of tomato purée. Instead of the puree, however, the chef incorporated a fine dice of sun dried tomatoes to achieve a similar flavor with added texture.

Elk Sausage Served with Poached Eggs and Choron Sauce

Restaurant: Tableau

Me and Chef Timothy Henderson at Tableau

Photo Credit: M. Scott Smith

Today, I decided to pay tribute to Las Vegas with an equally decadent blog post. I didn’t have to look too far since I have plenty of decadent brioche left over from my previous post. You can’t tell from the photos, but I had made 2 batches of brioche, which left me with 4 total loaves, and 6 sticks of butter less in the fridge. But that’s not enough. In order to come close to Vegas-level decadence, I needed something more. I needed that charon sauce — something to take this already rich bread to new levels of decadence. Chocolate was the answer (as it almost always is).

mise en place

With some spotty bananas sitting on my counter, I decided to turn some of my left over brioche into mini chocolate-banana panini.

banana-chocolate

wait, wait… some extra chocolate

panini press

chocolate-banana brioche panini

oozing chocolate, creamy banana, buttery brioche — decadence accomplished

Boston Lights

One of the exciting things I did last month was go hiking. It was my first time (ever), so my excitement was also met with equal part anxiety. My friend and I drove out to Shenandoah despite the scattered thunderstorm warnings and started hiking around 4pm. By sunset we were hours away from the trail head with nothing but our camera gear, granola, flashlights, a snake kit and a can of bear spray. By the time I realized how deep we were in the woods, I was pretty sure we were going to be eaten by a family of hungry bears. I should also state, for the record, that my friend wasn’t as worried. He’s an experienced hiker from Colorado who got a kick out of hearing me shriek every time I heard a branch fall in the distance or spotted deer eyes staring at us from deep inside the forest. It was creepy, but I had a great time — particularly since we didn’t die.

poor bunny probably thought I was going to eat it

In the spirit of summer and quick snacks that don’t require turning on a hot oven, I decided to blog about the Middle Eastern version of the ubiquitous peanut butter and jelly sandwich. If you are a fan of the pb&j, you must try this version made with tahini (طحينة) and grape molasses (دبس عنب). It’s fantastic. Same concept, sweet and savory, but the flavors are more intense and delicious!

mise en place

grape molasses

Regular molasses is a sweet syrup that’s a byproduct from processing sugar cane into sugar. That’s not the molasses you want to use for this dish. In the Middle East they make different flavored molasses made from carob (خرنوب), grapes (عنب), pomegranates (رمان) and dates (تمر). Some people use carob molasses for this dish, but I find that it has a bit of a bitter taste to it. In Iraq they make this dish with date molasses. My preference is grape molasses, which is sweet and has just the right amount of tartness without being too sour.

Food Art: Tahini and Molasses (دبس و طحينة)

If you want to be fancy, you can drizzle a nice pattern over the tahini with the grape molasses. Guests can then use their a piece of pita bread to mix the tahini and molasses together before eating.

swish, swoosh, eat!

Saha w Hana (صحة و هنا) — bon appetit!

My Canon Rebel died last week.

It hurt me to even type that, but it’s the truth. If you’re wondering whether it’s safe to leave your camera with a hotel for a couple hours after checkout, don’t do it. I hate to sound jaded, but that’s how my Canon met its horrible fate. The hotel is still investigating the matter, which, I hope, is not code for, let’s see how we could get out of this. So far they’ve been relatively kind and helpful, but I’m still waiting for them to make things right.

The last thing I photographed before my trip was a chocolate hazelnut ice cream. I stumbled upon this recipe for gianduia gelato on epicurious and couldn’t pass it up — it’s like Nutella ice cream. Despite the relatively positive reviews, I added my own twist by spiking the gelato base with hazelnut liqueur. Although it did not bring my camera back, I was happy to find the leftover gelato waiting for me in my freezer after I came home from my dismal trip.

mise en place

The recipe calls for peeled, toasted hazelnuts, ground and steeped in hot milk. I’ve always peeled my hazelnuts by toasting them and rubbing them between a kitchen towel. While this method doesn’t get rid of all the skin, it does a great job of getting rid of most of it with very little effort. There’s also what has been dubbed the Julia Child technique, which requires you to boil the hazelnuts in water with baking soda until the water turns dark. Then you have to allow them to cool before you can peel the skins off. Either method works, although for this recipe, I don’t think you need to worry about getting all the peel off because you’ll be straining everything two steps later.

peeled hazelnuts

Pulse the peeled and toasted hazelnuts with sugar. Remember, the finer you grind your hazelnuts (i.e. the more surface area there is), the more hazelnut flavor will be infused into the milk. I went with a coarse cornmeal grind, but I feel like I could’ve gone further than that.

hazelnuts & sugar

Once the hazelnuts steep in the hot milk for 20-30 minutes, you’ve essentially drawn out most of their flavor. I do not recommend reusing these. If you’re craving gelato with some texture, I recommend setting aside some of the toasted hazelnuts and folding them into the semi-frozen base once it comes out of the ice cream maker.

the last drop has the most flavor, so push

Rule number one: never add cornstarch to a hot liquid without diluting. My solution was to dilute the cornstarch in hazelnut liqueur before adding it to the strained milk mixture.

spiked cornstarch slurry

Once the mixture comes to a boil and reaches its maximum thickening potential, mix in your chocolate. I used a Callebaut 60% chocolate.

+chocolate

The next step is to let your mixture cool completely before adding it to your ice cream maker. The best thing, in my opinion, is to let it go overnight. The colder the ice cream base is before it goes into the ice cream maker, the less ice crystals will form, and the smoother your ice cream will be.

cooled ice cream base

Since this gelato recipe uses cornstarch as a thickener, the base looks almost like a pudding after it is cooled; this is normal. Make sure to taste the base before putting it into the ice cream maker — not only is this a good habit in terms of making sure everything is seasoned correctly, but the base alone makes for an awesome chocolate hazelnut pudding.

gianduia gelato

If you use the ice cream attachment on your kitchen aid, as I did, make sure to whip as little air into the gelato base (i.e. keep your mixer on the lowest setting). This will help create the silky, slow-churned texture that gelato is known for.

chocolate hazelnut gelato

all done

When I slept over my grandparent’s house as a kid, I would often hear my grandfather poke around in the kitchen, usually around dawn, well aware that my grandmother could sleep through anything. I, of course, would get up from bed to find him alone in the kitchen, happily stirring a hefty pot of homemade jam (his specialty) or preparing some sort of sweet treat without my grandmother there to convince him against it. When he noticed me watching he would let out big a smile, and allow me to stay and help so long as I didn’t wake up anyone else.

mise en place

Since I haven’t yet perfected my grandfather’s rose petal jam (مربة الورد), his claim to fame, I decided to make one of my favorite cookies I grew up eating called ma’moul (معمول). If you’re Arabic, these cookies need no introduction as they’re popular all around the Middle East, especially in Lebanon and Syria, where they’re stuffed with either walnuts or pureed dates.

a stream of butter

The cookie itself tastes a lot like butter cookies, but these also have more of a crumbly, shortbread texture because of their semolina base.

the secret is in the mahlab: محلب

The secret ingredient that makes these cookies so special is called mahlab, which is an aromatic spice obtained by extracting the seed kernels from inside the cherry stone of the St. Lucie Cherry. It’s very popular in countries like Greece, Turkey and all around the Middle East.

note: Since I won’t be able to host this month’s A Taste of the Mediterranean, I want to give away some mahlab to three randomly chosen commenters on this post (by May 1st). If you’d like to share, I’d love to know how family plays a roll in your cooking since it is something I have given a lot of thought to this month. Thank you for your support and understanding.

finely ground mahlab

The mahlab gives these cookies a subtle nutty flavor that you won’t pick up on immediately, but you’ll certainly notice if it’s missing. Mahlab is also very popular in Turkey and Greece for flavoring egg-rich breads similar to challah in Jewish cuisine.

ma’moul in four steps

As with most Middle Eastern dishes, these cookies take some patience. If you don’t have Middle Eastern cookie molds laying around, you could use any circular molds, or you could even free-hand them like Kate from Aaplemint did. Anyway you form them, they’ll look beautiful and taste amazing.

miniature ma’moul (معمول)

Funnily enough, I wish I had a pair of pantyhose when I ventured to make these cookies. While visiting the Middle East last winter I learned that some women have a pair of clean pantyhose set aside that they use especially for removing these cookies from their mold. That way you don’t spray the mold with anti-stick spray or bruise your hand in the process, like I did.

dedicated to my grandfather