Recent Posts
Best Sushi in New York?
Comments (0) | Monday, October 29, 2012
I love eating sushi. It is my favorite meal out. Not only do I love the textures but the fact that it would be too difficult to make at home makes it a delight to eat as well. I do not have the time to pick the best raw fish. A recent movie Jiro:Dreams of Sushi chronicles the life and everyday life of the most famous sushi master in Japan. A mediocre movie at best is still a pleasure to look at because it includes detailed scenes of sushi making and fish buying. There they discuss how to be the best sushi master. Apparently the process entails distinct care for details, an eye for quality product and a taste for good food. Jiro makes his chefs taste the sushi so that they know what the best fish tastes like.
A great photo of Marumi-courtesy of : http://newyorkdailyphoto.com/ |
This is the amazing sushi at Hibino. In the middle is their spicy tuna. That sauce on top is to die for. In the back is the eel pressed sushi topped with shredded eggs. |
The back is the pressed tuna sushi at Hibino and in the middle are salmon avocado. |
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Cooking with Farmers Market Produce for a Dinner Party
Comments (0) | Wednesday, August 22, 2012
Coming back home I thought that I would be depressed for bit. Travelling for a while tempers with the idea of home. What I didn't take into account was the comfort of being home and how meaningful it becomes after being away from it for a while.
This is the golden color you are looking for in your borek. Topped with blacksesames it is good warm or cold! |
When you buy the yufka it is somewhat stuck together. You can seperate small pieces. You are trying to make layers. You should use the dough so that you put as much in the buttom as you would put on top. If the sheets seperate don't worry. Do a patch work as you wet them they will come together. Before you put your filling in a rectagular baking dish of medium to large size do two-three layers of the though in ways it would fit your pan. Each layer you lay should be topped with the liquid mixture you describe above. You can use your hands so the filling seeps through the dough.
Filling: Mix store or farms market bought of greens of your choice. I used two bags of spinach and kale pre-packed from Trader's Joe. Add a tiny bit of water so that it wilts the greens. A spoonful of olive oil. Close and stir here and there. This should take approximately 5 minutes. Mix the greens as the parts in the bottom small down. After 5-10 minutes when your greens are cooked (1) get rid of excess water (you can drain your grains and put them back to the pot) (2) get a block of the cheapest feta you bought from the store (any kind) crumble it on top and mix when it is hot with the greens.
Put the filling on top of the first two layers. Distribute evenly. Then put another 2-3 layers of the dough. Repeat the same way- a layer and the liquid press with your fingers make sure that the liquid is all around. Pour whatever is left of your liquid to the top layer. You can always make more of the liquid mixture if it runs out.
Optional: top it with black sesames if you can get a hold of it.
BLACK SESAMES ARE AMAZING FOR BAKING!
Preheat oven at 350-375 F. Bake your borek for 40-50 minutes in a preheated oven. When the top is golden your borek is ready.
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Bologna Guide
Comments (0) | Sunday, August 5, 2012
Bologna is a walking city. The streets are narrow and are filled with historic corridors such as this one. It is also very conducive to getting lost so carry around a map with you. |
The cheese slice at Pizzeria Del Turri. |
Afternoon delights at Gamberini. Some are sweet some are salty. My favorite was the one that combined salami and blueberries in a bite. |
The pastas that I produced during my lesson with Maribel. The small penne like pastas are hardest to make. |
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Weekend Guide to Stockholm
Comments (0) | Thursday, July 26, 2012
The Photography Museum is great to spend an afternoon at. The cafe has stunning views. It also has great food. |
My quest to find Swedish Jazz at Stockholm ended happily at the Glenn Miller Cafe. A small band playing the best Swedish jazz to offer. |
The deconstructed burger at Boule and Bersa was delicious. What was also cool was the lack there of tourists and the relaxed atmosphere by the canal |
When walking around in Stockholm if you come across this Swedish candy get a couple and try. It is basically licorice with a lot of different flavors. |
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Datca Guide
Comments (1) | Sunday, July 22, 2012
The sunset from Kynidos. The drive is a bit rough so when trying to make it on time for sunset you should think about the rough roads. 8 km=at least 20-30 minute drive |
6- Think abou taking a day trip to Symi, Greece. It is only 1.5 hours to get there although might be tricky to arrange a boat - go to the yacht boat and looking for rentals for the day. It is a shared ride for a day trip around 70 euros per person.
Yakamengen makes you feel like you are in a little hidden world. They make their own mezes. Relaxing and charming! Good for an afternoon drink, lunch or dinner. |
Where to Stay at Datca
There are many options. We stayed at a bungalow at Ovabuku about 13 km from Datca. Gultekin Pansiyon has cute wooden houses. They are very kind and helpful. A stunning set up is Gabaklar - again in the same area. Long palm trees and an isolated setup recommended to all but those who are scared of bees who are very attracted to the pretty flowers and trees that surrond the area. For the luxurious stay go for Mehmet Ali Pasa Konagi- right outside of town. There are many more places but these are the ones I know about.
What to Think About at Datca
This was the view from our beach. Always quiet the best time to go there is early Fall or early Summer. |
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Teatime Delights
Comments (0) | Friday, June 29, 2012
This is my lazy pogaca when I mix the filling in the dough. I make them thinner like little crisps but they are traditionally more round like little bread rolls. |
3.5 cups flour
Ingredients
1 1/2 cups full fat yoghurt
Lentil Meatballs
I have lentil meatballs in my fridge often. Good for any occasion. Vegan/vegetarian. These are some I made recently. |
Ingredients
1 cup lentil or 2 cups lentil (ratio is 1 cup lentil to 1/2 cup bulgur but you can up it)
1/2 cup bulgur or 1 cup bulgur
1/2 cup olive oil.
1 mid size white onion chipped
1 tbsp tomato paste
1 tbsp pepper paste (Turkish style) -- if you do not have this nevermind!
2-3 stems of scallions
Chopped Fresh parsley + Dill
Red pepper flakes
Sumac
Lemon Juice
Salt + Pepper
Add to 1 cup lentil 2 cup water. Let it cook until lentils absorb water and get mushy (15-20 minutes). When it is slightly still liquidy but cooked to point of mush add on to bulgur and immediately cover it with airtight cover. Let it rest for 15-20. Better to work with it when cold. In a pan sautee the onions w oliveoil + tomato paste and pepper paste. Sautee until the onions are soft. When the bulgur +lentil mix is cool- add on to the mixture olive oil, the cooked onions, lemon juice, spices, thinly sliced scallions, chopped fresh parsley + dill. If lazy you can eat it as if its rice. Amazing when it is cold. If not make slightly chubby finger shapes from it. Serve it with lettuce leace and or lemon. Juice a lemon on top before you put it into your mouth.
Ingredients
Stage 1
250 gr melted butter
2 cups sugar
1 teaspoon brandy or liquor of your choosing
2 teaspoon vanilla extract
3 tablespoons cacao
1 glass of milk
Stage 2
2.5 cups of flour
3 teaspoon baking powder
4 eggs
Mix the ingredients in stage 1. Separate a glassful from the mixture put it aside. Add to stage 1 mixture- 4 eggs - mix- one egg at time- Last but not least add flour and baking powder. Pre-heat your own around 375F (180C). Bake for 30-40 minutes or as my mother does it until a tooth pick you stick to your cake comes out clean. Once it comes out of the oven, when it is hot, pour the glass of liquid you retained from stage 1. Let it cool and absorb the liquid.
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Madrid Guide
Comments (0) | Thursday, June 28, 2012
Mercado de St Miguel is filled with unique delights. From cheese to tapas to sweets to oysters. |
Plaza St Ana, by Sol neighborhood is your hub for mid-day tapas and drinking. Also what it is great for is people-watching. |
Goes great with coffee. One is enough per trip but I went back for a second serving! |
This is the Russian salad mixed when ordered at the table at Pan De Lujo. Next to it are the succulent tomatoes. |
The potato jar in Gabinoteca is a piece of heaven. You will not be disappointed with anything you order. |
Amazing show as Casapatas. You will be surrounded by tourists. When was the last time you went to a spot to watch your national dance? |
What to Think @ Madrid?
Start drinking early and ask yourselves--- why not do this everyday? Why the rush to get everything done?
When having a sip of your drink and a bite of your tapas- think about the value of small bites and drinks. Why do they go so well together? Why not do this all the time to avoid the belligerence that comes with over consumption of alcohol on an empty stomach?
When having a Pepito de Crema -- ask yourself--- can I have two of these or would that make me a complete glutton?
When watching the flamenco show- when they are clapping -- ask yourselves- do their hands hurt?
When going around from Mercado de St Miguel to dinner - after a whole day of eating and drinking ask yourselves-- Can I keep going and repeating doing the same thing?
I hope that the answer to your last question will be : "hell yes!"
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