Traditional French appetizers of sliced or whole raw vegetables that are usually served with vinaigrette or other dipping sauce. Crudités may include celery and carrot sticks, bell pepper strips, broccoli, cauliflower, and asparagus spears. Um… does celery with peanut butter count??!!
Author: Heidi Lee (Page 58 of 96)
By Steven Shalowitz
Several years ago, while traipsing through the ruins at Cyrene, Libya, the skies unexpectedly opened and my traveling companions and I took cover from the downpour under a beautifully preserved portal.
Our guide, Maan, a Damascus native, quickly pulled Styrofoam cups and a thermos full of hot tea from his backpack to warm his dripping charges. As a further lift, he passed around a marquetry-inspired tin filled with tiny squares of baklava — “I brought these from home” he smiled. The taste and texture of tender phyllo pastry with a mixed-nutty center and just the right amount of honey, was a completely transformational experience.
That encounter lifted my soggy spirits, and as I schlepped through Libya over the next few weeks, I couldn’t help but think that truly, one of the highlights of the trip came out of a decorative box all the way from Damascus.
I reckoned, if that’s what Syria tasted like, I needed to go.
Ignoring warnings from people who thought I was either brave or crazy, I rattled off a list of sights to them I genuinely wanted to see in Syria. Naturally, I didn’t make known I was also going to satisfy my sweet tooth.
After my late-night Royal Jordanian flight landed in the northern Syrian city of Aleppo, Maan greeted me with his signature smile beaming from his round face.
While he knew my love of history and archaeology, which we covered during my two and a half week visit, he also knew that a key reason for the trip had to do with what I discovered inside a box one rainy day in Libya.
And so the next morning, after meeting me at my hotel, Maan drove me to a nearby bakery for the trip’s raison d’etre.
I walked in and was captivated by a countertop filled with round tray after tray of sweets. As is the custom, the shopkeeper offered me a sample from the array of goodies spread out between us. The morning light streamed in, illuminating each tray as if it were a work of art. While I couldn’t decipher the Arabic on each of the sweet’s descriptions, it took me no time to find the baklava.
I pointed to the appropriate tray and with years of anticipation, carefully took the wax paper cradling the tiny piece of baklava from the shopkeeper, as if it were as precious as any ancient artifact.
I held it to my nose and breathed in deeply, reveling in its fresh-baked sweetness.
Then, the moment of truth…
I bit into the rectangular sweet, and slowly chewed it, uncovering just the right proportion of a flaky top, nutty yet slightly soft center, and a moist bottom. Like that first morsel of Syrian baklava I encountered in Libya, I was sent into sugary nirvana. I hate to think of the carbon footprint created just for that one moment, but let me tell you Al Gore, it was worth it.
Sensing I didn’t want to leave the bakery, Maan motioned for the shopkeeper to pack up a few pieces of baklava for me to take away. The rest of the shop’s sweets I simply had to taste with my eyes.
To see Steven’s blog, visit: www.tastewithyoureyes.com.
Write to Steven at: steven@stevenshalowitz.com
In last week’s blog (Triple Header) I consulted my looking glass and posted the fun time yet to be had at TASTE Chandler. Stupid, cheap ass looking glass! Oh, don’t get me wrong, the event was outstanding. However, the least that overrated, beefed-up sand ball could have shown me was the dust storm that would soon be rolling across the east valley just as the gates opened.
But guess what: Those foodie folks and the great organizers from HDE Agency handled everything with the greatest of ease. The storm subsided, the tents were re-erected (that sounds painful) and the show went on! I had a blast as emcee and cook-demonstrator, yet woke with an interesting yet intense pain in my right elbow. Microphone abuse or bad glass raising technique? Guess we’ll never know.
Tuesday: Emily and I joined our new friends from Ceylon Tea at SLO Foods Organic Café at The Borgata in Scottsdale. We enjoyed Middle Eastern flat-bread with cilantro pesto, parsnip soup, beet salad with citrus and greens, and kobe beef kabobs with roasted vegetables. Oh, did I mention the tea? Best I’ve ever had – seriously. Stop by SLO Foods for a cup or two with your meal.
Thursday: TOM PETTY AND THE HEARTBREAKERS! I think I’ll leave the articulation of this iconic band to the pros and just say it was a magical moment in time. Those guys have got the goods! Oh–and the mastery of 3 chords–and the truth, baby! Need I say more?
Prior to the concert, Abbie and I stopped in at the new Lucky Strike bowling alley in CityScape. It struck me (haha) as a combination of a 70’s sleek-bar with velour make-out couches and eye-level laser bowling. The music was good and the scallops totally surprised and delighted me. True foodies know that scallop preparation is an art , but taking a chance in an upscale bowling alley is what I’m all about. WINNER! The turkey sliders were also quite nice and I loved the fries–perfect salt!
Our last stop before the big concert was at Hanny’s! Peter at the bar mixed up a delectable dry martini with olives and onions. Finally, it was time for Tommy Boy! What an outstanding concert and a great night out! In case you were wondering, yes, I sang all the way homeJ
Friday: I spent Friday afternoon with my amazing husband and had a late lunch/snacks at PF Changs. I know, I know – no chains! But this one’s from Arizona and they make a mean potsticker. My husband, David, left a fortune 500 company one year ago to come on-board as CEO of into the Soup. We would be nowhere near what we have become today without his skills in business, marketing, and his ability to calm his wild-ass wife. He’s my rock and my best friend and we both got a bit verklempt knowing that he’ll be on the east coast in his new-fangled corporate job while we’re filming our next 6 television segments tomorrow. We’ll all miss you terribly, my dear. I love you so!!
Italian for “to the tooth.” Al dente food gives only a slight resistance when you bite into it—think pasta or tender-crisp vegetables. No mushy peas please! Using plenty of salt helps to achieve the al dente affect with pasta.
Did someone say French dip sandwich?? Au jus is French for “with [its own] juice” and describes roasted meats, poultry, or game served with their natural, unthickened juices (sorry—no gravy this time). A natural Jus (the juice) is prepared by skimming the fat from the juices left after cooking. A Jus can also be made by combining the natural juices with another liquid (for example, red wine) and/or additional flavorings.
French for “dry”, au sec in the kitchen means “almost dry.” This term is most often used when making sauces or risotto: a liquid (usually wine or stock) is combined with already cooking ingredients (usually onions, shallots, etc.) and reduced down to the point where it has almost evaporated. Be careful here—“almost dry” can turn to “burnt” very quickly (dry pan, high heat… you get the picture…). The point of au sec is to add FLAVOR. Who can say no to more flavor?
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