11
Aug

lovely amy cooking pork belly copy

Very soon I will be going to California for WOF which theme this year is Arc of Flavors. I am looking forward to the conference of course but I also can’t wait to see my newly-engaged nephew and his fiancee and my niece and all my friends including lovely Amy, who as some of you may know, helped me cook my birthday party. I love cooking with Amy. Not only is she a marvellous chef (at Chez Panisse) but she is also a fabulous partner in the kitchen with the sweetest character and no ego in play; and she is very silent as she works — I am totally paranoid about noise. And to make things even better, Amy loves my Lebanese food as much as I love hers. So, when we saw the fresh borlotti beans at la Fromagerie, I told her about my mother’s fassulia (beans in arabic) bil-lahmeh (meat), and how she used to prepare it with pork skin in a tomato sauce. As luck would have it, I had received that morning wonderful pork belly from Packington Free Range farm. So, we decided to buy the beans to cook with the pork.

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23
Jan

cosecha-guacamole & corn chips copy

The Bay Area is one of my favourite places to eat out. There are so many good restaurants, it’s rare to have a bad meal. At worst, the meal will not be exciting but it will still be good. At least, this is my experience but I do have the right friends there who know the scene very well! And the other day, my friend Roberta took me to Cosecha, a fun Mexican cafe/restaurant situated in what seems like a covered coutrtyard with fun food shops all around. Like a mini market place. Everything was freshly made there from the corn chips (that were admittedly a little too salty) and guacamole to the delicious looking tarts and biscuits.

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