I am coming to the end of my Sicilian stay, and this year I managed to be there for orange blossom season even if I arrived at the tail end of the season. I had Amy come back to visit, and one of the first things we did was to go down to the citrus grove to pick enough blossom to make our jam. Most of the blossom had gone but there were still enough for us to pick to make our jam. And the fact that the blossom was nearing the end of its life made it easier to pick. All we had to do was to shake the branches for the petals to fall off the buds and into our basket. Well, not all the petals but at least half. Here below are pics of Amy reaching high up in the tree to get some really good blossom to add to those that fell off easily.
Compared to twenty years ago when I started writing about food when ingredients like frikeh (or freekeh) and argan oil were known to only a few westerners, there are now less and less secret ingredients, or indeed cuisines. You would think that with diners’ enthusiasm for global dishes and ingredients there isn’t much left for chefs or keen cooks to discover. But there is. And this is what we did last month at Books for Cooks, when I and Nadya Saleh from the National Museum of Qatar‘s Food Forum together with the delightful and very talented Aisha al-Tamimi introduced a keen audience to Qatari dishes they were totally unfamiliar with. The two cooking demonstrations were led by Aisha and were part of Nour Festival and Qatar UK, the latter being a collaboration between Qatar and the UK to exchange cultural and art events while the former is an initiative by the London Borough of Kensington and Chelsea to showcase Middle Eastern art and culture.
Today is a momentous day in Egypt. A year to the day since Morsi was elected, and hundreds of thousands are back in Tahrir Square to demonstrate against what many see as his failed presidency and to ask him to leave. Irhal (leave) they are shouting or mish 3ayzinaq (we don’t need you)! Well, I wish I could have been in Cairo now despite the heat instead of a few weeks ago. Would be quite fascinating. Still, it was pretty wonderful then, especially the evening we spent watching Magda cook a few dishes, including mumbar (stuffed ox intestines) and mehshi waraq 3enab (stuffed vine leaves) before feasting on them. We have both dishes in Lebanon but the Egyptian versions are quite different. Read more >
Only one day since my return from Sicily and I am already missing it. I think I will retire there, preferably on a property like Mary‘s, in the middle of fabulous countryside with gorgeous views wherever you look and organic fruit and vegetables to pick whenever you want. I had invited Amy to stay with me in the casetta I had rented and she cooked the most delicious meals with our freshly picked produce while I tinkered on my computer, mostly working. But it was Mary who cooked our last dinner (barbecued artichokes). We had planned to have it outside but it was a little chilly, so, we barbecued in Mary’s fireplace. But first we had to pick the artichokes and not longer than an hour before we needed to cook them according to Mary. Read more >