Today I’m going to blog about brioche. It’s been long overdue, let me explain why.
It all started a few weeks ago when I received an email from the Culinary Institute of America. The Culinary Institute of America. I had to read the message a few times so the words could sink in. Dean Sciacca, a dean at the culinary school and reader of my blog, was inviting me to give a talk on storytelling and culinary tradition at their Hyde Park campus in New York. I had never done any public speaking before; not outside of school at least. I was excited, nervous, curious, honored — all at the same time. I wrote back with the most enthusiastic yes I could possibly muster in an email, all while keeping my cool (I think).
Continue reading “Mo’ Butta’ Mo’ Betta’”
I’ve always known I like to eat things in phases. I remember, for instance, the first time I had a peanut butter and jelly sandwich at my neighbor’s house; fireworks were going off in my mouth — sweet and salty fireworks. I was only seven, maybe eight at the time, but I was convinced that I could eat pb&j’s for the rest of my life and be very happy. We didn’t have pb&j at my house. The closest thing we had was Dibis wa Tahini (دبس و طحينة), which is essentially carob molasses mixed with tahini sauce, served with warm pita bread for dunking. It was good; a less glamorous, slightly messier version of a pb&j, but still not the same. I’ll have to blog about this sometime.
Continue reading “My Roasted Chicken Phase”
Do you remember the game where you get to name one person, dead or alive, to hang out with for a day? If I were to play that game right now, I would chose Julia Child, and the first thing I would tell her is thank you. Then I would hug her, if that’s allowed.
Since that’s only a game, however, I thought I’d express my gratitude to the great Julia Child in a blog post hoping that in some cosmic and mysterious way she’ll be reading from wherever she is; probably in a version of culinary paradise where she has more duck fat and copper pots than any mortal would know what to do with.
Continue reading “Boeuf Bourguignon: an homage to Julia Child”
Throughout the two-plus years that I’ve been writing this blog, I’ve never dedicated a post exclusively to yogurt. I’ve used it as an ingredient here and there, sure, but it’s never played a leading role. That’s not acceptable. Not for a Mediterranean food blog, at least. I plan on changing that today.
Continue reading “Yogurt, plain and simple”
I don’t know where to begin. This is the problem with neglecting a blog for more than a week. It really is. If you have a blog, I’m sure you know what I’m talking about. Carelessness quickly turns into neglect and finally begins to fringe on complete abandonment. I would never let it get to that.
The last time I signed off, my camera was broken and I was eating gelato — lots of gelato — to diffuse the pain. It worked. Actually, my mom says that if there’s anyone who could get through to insurance companies, it’s me. I wasn’t about to abandon my camera. I called almost daily. In the end, after plenty of hoop-jumping and legal rigmarole, the hotel’s insurance settled and reimbursed me for the damages. It was a relief, sure, but there’s more.
Continue reading “Roasted Potatoes and my trip to Aleppo”