Happy International Women’s Day!
Story from NPR’s The Salt
Category: Random Stuff
Baklava – Testing Michael Symon’s Rose Water Recipe
Making baklava was MUCH easier than I thought it would be! Its magic really… sheets of thin pastry, nuts and syrup add up to simple deliciousness of honey sweet and buttery tastes delivered by nutty and flaky textures. Everyone in my chopped and blended nutty family liked it! Except for chocolate chip cookies, that doesn’t happen very often. Its a miracle people!
I generally followed the recipe except I used a mix of walnuts and pecans and added a bit more lemon juice. I also didn’t cut the pieces as small. It would’ve been better smaller. As you can imagine the dessert is very rich and sweet. Cutting the raw baklava was making me nervous as it started to tear. I think the only rule of baklava making is: build FAST. The dump and simmer syrup needed the longest preparation time but necessary to get the sticky consistency.
I know people like baklava: nutty, sweet and just flaky enough to be fun. Like Baklava they are perfect for large parties. Invite a few and serve them some.
Food Network Baklava Recipe Courtesy of Michael Symon
Ingredients
For the syrup:
1 3/4 cups sugar
1/2 cup honey
1 tablespoon fresh lemon juice
1/2 teaspoon rose water (optional)
For the baklava:
1 pound chopped walnuts, pistachios, hazelnuts and/or almonds (about 3 cups)
1/4 cup confectioners’ sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon pure vanilla extract
Pinch of kosher salt
2 sticks unsalted butter, melted
18 sheets frozen phyllo dough, thawed
Directions
Make the syrup: Bring 2 cups water, the sugar and honey to a simmer in a medium saucepan over medium heat, stirring occasionally. Reduce the heat to medium low; simmer until the sugar is dissolved and the syrup is thick enough to coat the back of a spoon, about 20 minutes. Stir in the lemon juice and rose water. Pour into a large liquid measuring cup or heatproof bowl and refrigerate until ready to use (or up to 1 day).
Make the baklava: Position a rack in the lower third of the oven; preheat to 375 degrees F. Pulse the nuts, confectioners’ sugar and cinnamon in a food processor until coarsely ground. Transfer to a bowl and stir in the vanilla and salt.
Brush the bottom and sides of a 9-by-13-inch baking dish with melted butter. Trim the phyllo to 9 by 13 inches with kitchen shears (fig. A); cover with a damp towel. Lay 1 sheet of phyllo in the prepared baking dish and brush with butter. Repeat with 5 more sheets of phyllo, buttering each sheet. Scatter about 3/4 cup of the nut mixture evenly over the phyllo stack. Top with 2 more sheets of phyllo, buttering each sheet, then top with another 3/4 cup of the nut mixture. Repeat to make 2 more layers (use 2 sheets of buttered phyllo and 3/4 cup nut mixture for each layer), then top with the remaining 6 sheets of phyllo, buttering each sheet (fig. B). Scatter the remaining nut mixture on top.
Cut the baklava into 32 triangles (fig. C). Transfer to the oven and bake until golden brown and crisp, about 40 minutes (tent with foil if the nuts are browning too quickly).
Remove from the oven and pour the prepared syrup evenly over the top. Let the syrup soak in, at least 2 hours.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/baklava-with-rose-water.html?oc=linkback
In a different mode, I also tested gluten free flour (krusteaz brand) in baking banana bread. It worked out well. Familiar texture, nice crunchy crust on top and moist. There was a slight bitter aftertaste possibly from the sorghum flour. What are your experiences with gluten free flour?
Wishing all of you happy weekend eating ahead,
Hungryphil
What Politicians Eat – From Lucky Peach
A story dedicated to those of you voting on this Super Tuesday:
http://luckypeach.com/what-politicians-eat/
Weekend Experiments – Turkish Lamb Pizza
First of all, Bangladeshi family and friends, I need a “chital peetha” recipe. It occurs to me that as a naturally gluten-free bread it would be a great alternative for my GF friends. Also, I tried to make a version of it and failed miserably. So…please help.
I also had trouble making Ethiopian Injeera bread. It kept sticking to the pan. Online directions tell me to add flour and cover to let it steam. I’ll try that and report back. Let me know if you have an idiot-proof recipe.
I made a corn fritter inspired savory pancake at Atiya’s request. It is wonderful contrasted with maple syrup or any berry compote, or also with sour cream. Here is my made up recipe:
Savory Corn Pancakes
1 can of cream of corn
1 egg
1/2 to 3/4 flour (depending on how corny or pancaky you like it)
enough water to make it pancake consistency
1/4 cup of chopped onion
1/4 cup of chopped cilantro
1/4 cup of chopped tomato (seeded)
1 Thai chili pepper or jalepeno pepper
Salt and pepper to taste
Mix into batter. Make pancakes on buttered or dry skillet. Atiya likes it buttered so the edges get extra crispy. Enjoy a bright and complex, sweet and savory weekend breakfast.
The second experiment involved using my Turkish, Raw Spice Bar, spice packets. Jim and I made their lamb pizza. He did an excellent job preparing and baking the pizza dough. We only used a 3 ozs of meat that seemed to flavor stretch with the Baharat spice that was complex and robust mixed with tomato paste. Did not miss cheese at all. I don’t know if this should be called “pizza.” It tasted more like an inside out meat stuffed naan or paratha. Crunchy, smokey, sweet, spicy all good things in an unassuming hand held bite.
Hope you all had a weekend of exploring and examining delicious new and old foods,
Hungryphil
Sunday Clean-Up Dinner
Like so many of us, Sunday, is the day for weekly groceries: A day of accounting for leftovers and unused fresh ingredients from the week before. Will I eat this? Can I still cook this? Does this smell? Can I transform this? It requires honesty and creativity.
Here’s how I did on the scale of efficient mindful eating:
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Two packs of chicken wings having waited in the fridge for two weeks, smelled and perished. [Thank you Jim for throwing the stinky chicken out] Yuck.
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Used this week’s leftover pumpkin curry to make vegetable koftas (veggieballs). Its a good way to use up any cooked leftover vegetables. Mix leftovers with mashed potatoes, bread crumbs and egg. Add enough of each in order to form small balls. Fry or bake. Wednesday I’ll make a quick tomato cream curry sauce and simmer the koftas.
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A head of cabbage evolved into veggie egg rolls. A great way to use up any “shreddable” vegetable. I added the last three scrawny carrots in the bag, half a head of cabbage, onions, cilantro and mushrooms.
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With brown bananas: Bananas with Chinese five-spice Eggrolls. Froze the last brown banana for smoothies later this week.
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Leftover fresh spinach became an easy spinach garlic saute.
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A package of skinless chicken thighs became Thai red curry [red curry paste, fish sauce, brown sugar, coconut milk and lemon grass]
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Leftover scrambled eggs from Tuesday’s winter weather two-hour school delay become Sunday’s toasted breakfast sandwiches with spinach, tomato and swiss cheese.
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I still have kale in the fridge. I trust it will make it to my plate this week. Kale is strong in so many ways.
So begins a new week with re-purposed leftovers, fresh veggies and a few lost items (sorry stinky chicken wings). On the whole, I’m glad to say I enjoyed more than I wasted. The redcurry, spinach and rice, although not much of a looker (few curries are) was filling, bright and gently spicy. The sweet banana eggroll was decadent drizzled with honey, crunchy and smoky sweet. I really liked the Chinese five-spice with the bananas. I might even make this when I don’t have to save bananas from the trash bin!
Now I have red curry, spinach and eggrolls in the fridge. The virtuous cycle of left-overs continues…
Hoping you had a mindful and delicious weekend too,
Hungryphil
14 Years of Good Eating
Dear Atiya (and other loving endearments I can’t post publicly),
Today you are 14! You have already outgrown a very split-second “awkward” phase into a graceful, thoughtful and helpful young lady.You are always willing to try new tastes, even if apprehensive. You graciously eat whatever experiment I put in front of you. I cannot imagine enjoying cooking as much as I do without you and your sister. I anxiously wait to hear your low giggle and see your sister’s nod when you taste something you like. What a tasty adventure we’re on! Can’t wait to see where our taste buds take us next year. Love you.
This year your favorite foods included:
Eggplant Parmesan
Flan
Lamb Chops grilled or breaded and fried
Fried Eggs and toast
Ramen noodles stir-fried with eggs
Red Velvet Cupcakes
Chocolate Chip Cookies
Khichuri and Egg curry
Fried Shrimp
Baked Potatoes and Chili
Berry Cobbler and Ice-cream
Blondies and Brownies
Fried Tofu
Dal
Lamb Curry and Cous Cous
Ground Chicken Kabobs with herbs
Dried Mango slices
Mango Ice-cream and smoothie
Nutella Crepes
Corn pancakes with blueberry sauce
Cauliflower fried rice
Fried Okra
Stuffed Cabbage
and more…
You don’t like salad, oatmeal or white bread/rolls. This year braces has made chewing challenging and slow for you. You have been most patient.
When you are ready to cook for yourself and others, I hope you can find all your favorite recipes here on this blog.
May you always eat well and giggle my baby,
Love,
Your Hungryphil Mom
Wishing YOU Happy Holiday Eating
Thanksgiving in the United States officially welcomes the indulgent season of sugar and butter, fried and baked, cinnamon and nutmeg. This weekend a lone damaged package of unsalted butter sat on our local grocery shelf. It was on my list. Of course, along with all busy holiday treat makers, I had run out. Salted would have to do, I thought, after all, many a food show host have boasted of always using salted butter in their baking. I suppose I’ll try it. Red velvet birthday cupcakes with salted butter (yes, this week happens to include my soon to be 14 year old’s birthday).
Nothing says holidays like sweet treats sitting on the counter disappearing one by one. This morning, I have three cake pops, two butter cookies dipped in chocolate and one Oreo dipped in chocolate on the counter. This may be the last morning for that lot. Over the weekend, we made cake pops to accompany holiday greeting cards for our neighbors and friends.
I did not grow up celebrating Christmas. I have no nostalgia for the occasion. I am learning to celebrate along with my husband, step-daughters and friends. These cookies and cakes are a conscious effort to recognize and be a part of their joy. I’ve looked forward to baking and decorating cookies with my friend Kathy the past years. It is less about celebrating any particular holiday and more about celebrating our connections. Food allows this generosity of spirit, where a Muslim and Catholic can bake elephant shaped cookies together. I am so grateful for this food world.
When someone says “Merry Christmas” I am happy to respond with the same phrase and am not offended at the least by the understandable assumption in a Christian majority country. In return, I hope that my good wishes wrapped in the inclusive phrase “Happy Holidays” does not offend anyone. May the Starbucks controversy rest.
I am celebrating my most cherished connections through cakes and cookies in the coming days. Hope you are too.
Wishing you happy holiday eating surrounded by love,
Hungryphil
Italian Food – Food Poem by Shel Silverstein
I’m inspired to compose a dinner menu that rhymes! Any suggestions?
Oh, how I love Italian food.
I eat it all the time,
Not just ’cause how good it tastes
But ’cause how good it rhymes.
Minestrone, cannelloni,
Macaroni, rigatoni,
Spaghettini, scallopini,
Escarole, braciole,
Insalata, cremolata, manicotti,
Marinara, carbonara,
Shrimp francese, Bolognese,
Ravioli, mostaccioli,
Mozzarella, tagliatelle,
Fried zucchini, rollatini,
Fettuccine, green linguine,
Tortellini, Tetrazzini,
Oops—I think I split my jeani.
Poem From: http://www.huffingtonpost.com/2011/09/20/shel-silverstein_n_972217.html?1362426228
Here are more good food poem links:
http://www.saveur.com/article/blog/A-Feast-for-Bards-13-Favorite-Food-Poems
http://www.huffingtonpost.com/2013/03/05/food-poems-the-best-poetry_n_2806968.html
The Sadness of Dessert
“In addition to the chocolate cake there is a crepe dessert prepared by Glynnis at the table, a light, delicious, orange and raspberry- flavored crepe, new to most the company, made with Chartreuse. How lovely, Glynnis thinks as the crepes flame up: that low bluish purple flame, a sort of child’s magic, and the aroma of alcohol and sugar; how lovely, how sad, things coming to an end.”
This is what Glynnis, cook book author and socialite, and soon to be deceased wife laments as the birthday dinner for her husband that she planned and labored over so meticulously comes to an end. Joyce Carol Oats’ 1989 novel American Appetite is the story of an unraveling American dream that takes place in a glittering glass house where elegant dinners are hosted by power couple, Ian and Glynnis McCullough. The quote above prophetically announcing her own demise comes from one of the early chapters entitled “Celebration” that sets the complex stage by juxtaposing an elaborately descriptive analysis of the dinner courses served against fragmented confessions of infidelity.
While the dinner courses set a mood of abundance, skill and luxury, the dessert marks the violent bittersweet end. Food in this novel takes on a significant role in characterizing both Glynnis and the lifestyle of the McCulloughs. I havent’ finished reading the book yet. At the moment Ian is charged with murdering his wife by pushing her through one of their glass walls. I wonder if the book ends with a very different kind of meal?
How would I describe myself or my life through dinners I serve (hopefully that do not involve me being murdered…yikes!)?
A snack on the kitchen counter? A bowl of meatballs on a big round wood table for five? A pot of curry and rice for three? Or paper plates piled with pizza and wings in front of the television? Or a cup of tea in a low red chair that looks out towards the stop sign at the end of the cul-de-sac? All of the above?
How does food color and stage your life?
Wishing you happy desserts in appreciation of a good meal (instead of Glynnis’ sad desserts and insatiable appetite),
Hungryphil
Eating Your Decisions – Natalie MacNeil
I think we all have that. We all have that intuition, it’s whether or not you can hear it and recognize those intuitive hits, or gut feelings, as some people like to call them. One of the things that I like to do and that I find a very practical meditation for people who are new to meditation or thinking, “How can I figure out the next best step for me to take using meditation practices,” is a concept called eating your decision.
This is something I do all the time. It’s something that a teacher taught me and that his teacher taught him. What you do is you sit in mediation, mediation, and you eat the first idea or path that you’re thinking been taking, and you visualize how it goes down.
You’re visualizing what is the texture of it. If that decision was a food, what would it be? When it’s going down and your body’s starting to digest it, what does it feel like? You actually go through the process of eating this decision.
Then you eat decision No. 2, and you see how that feels. It’s amazing. I’ve done this with people who don’t meditate at all and it’s amazing how quickly they can be like, “Oh my god, I know – “ it’s literally the gut feeling because your food’s broken down in the gut and it’s a visualization for figuring out what the best gut decision to make is.
People always come back to me and say, “Oh my god, that made my life so much easier and really helped me to know what that gut or what that intuition was trying to tell me to do.” That’s a cool one that I like to give people to do it.
Jaime: I’ve never heard that before, and that would help me so much. Well, that’s the thing, can you give us an example too Because I’m now going to try this. I think it’s really important. I’ve been really trying to tap in.
I meditate quite often. I do guided meditations every night, but guided meditations really aren’t enough for me, or at least I don’t think they are, but that sounds amazing. Give me an idea so I can get a little bit more detail when I actually do it.
Natalie: Okay, so I just did this with one of my clients on one of our retreats. She was trying to figure out a certain business partnership that he has an opportunity to do right now. She was very much on the fence about it and I had her eat the decision.
“Okay, your business moving forward without this partner. You’re gonna keep on doing it by yourself the way that you’re doing it right now. Eat that decision. How does it feel? If you could describe it as a fruit or as a vegetable, what would it be?”
It’s amazing how your mind will immediately go to something. She was like, “Ah, it feels like a pear, but it’s really prickly.” “Okay, swallow that. How does it go down?” “Well, it’s literally ripping my throat out as it’s going down. It feels very suffocating. I feel like I can’t breathe properly, I feel like I can no longer communicate the way that I wanna be communicating.” “Okay.”
This was one of the key things behind her decision, was how she was gonna be able to put her brand out into the world and communicate that, so it’s like she’s feeling it in that part of the body that she’s really wanting to tune into as she builds her business and her brand, and she’s a speaker and all that.
Okay, she goes through that, and then I say, “Okay, thinking about taking this path in your business, working with this person, how does that make you feel,” and she’s like, “Oh, it feels like sweet cherries on a summer day, totally going down well.”
It’s amazing how people can quickly come up with that visual when you guide them through it, and I find, even for me, there’s things that will come up during that process and during that meditation, and I’m just like, “How did I even think of that? How did that come to mind?” It’s giving yourself the space to do that.
My amazing friend,Vickie Maris, author, entrepreneur, musician, llama and bunny keeper, wool spinner, beach body coach, course developer, story teller, mean guacamole maker and so much more, recently shared an interview of Natalie MacNeil on Jaime Tardy’s website Eventual Millionaire.
The transcript quote above explains the concept of eating your decisions. Natalie describes the paradox of thoughtful “gut -reaction” to help guide life decisions through a few examples. The process aims to expose what we feel as we think about changing or affecting a given circumstance, to be present in our heart, mind and body as we process future possibilities.
I imagine writing to be like chewing a warm crusty piece of whole grain bread with butter. The process of tearing off and eating bread is messy with crumbs all over, work to chew, work to swallow and work to digest. It is not an easy process but one I can’t do without. Cooking, for me, is like a bowl of warm soupy curry or dal, comforting, complex, spicy, sweet and best of all, perfect for dipping my crusty, flaky bread!
Sometimes we know something is difficult to swallow and make the decision to eat it anyway.
Wishing you thoughtful decision eating,
Hungryphil
The Hungry Philosopher 