Category: recipe

Vegas Decadence Packed in a Brioche Panini

French, Italian, recipe, Snacks, Sweets, Vegetarian

Vegas is all about one thing: over the top, elaborate, in-your-face, decadence. On my trip to Vegas last week I noticed that was a recurring theme. Gelato at 11 o’clock at night. Extravagant shows put on by Cirque du Soleil. The world’s largest chocolate fountain. Vegas is decadent. Sure, some people perceive its decadence in other more “lewd” ways, but I was there to experience the amazing food. I also learned how to play Craps along the way, but that’s a different blog post.

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Mo’ Butta’ Mo’ Betta’

Breakfast, French, recipe, savory, Snacks, Sweets, Vegetarian

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).

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Middle Eastern Dumplings

Meats & Poultry, Mezze, Middle Eastern, recipe, savory

Two weeks ago my immune system decided, all on its own (bless its heart), to wage war against pollen. Me against a militia of relentless yellow, practically invisible, warriors on a mission to spread and procreate. It was like a cheesy action movie. The kind where the one good guy goes up against hundreds of bad guys and kicks all their butts, blindfolded and with one hand tied behind his back; except my butt was handed to me. I was a miserable mess — puffy eyes, congested, endless sneezing, light headed, the works.

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My Roasted Chicken Phase

French, Meats & Poultry, recipe, savory

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.

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