Dear, dear wonderful Samin - a million thanks for this lovely shout-out and for so much more. For me, and for many, many many others, you are a trustworthy food friend. We're so lucky to have you - xoxo Dorie
I hear you on the friends struggling with health issue and I hope your friend feels your love and is able to heal. A close friend of mine has also been very sick this week and I realized it raises a good question for you (and your fans): What are some good foods to send a friend and her partner who are dealing with hospital visits etc. Years ago, when my partner was having surgery a friend sent snacks for me to eat while I was running in and out of the hospital and worrying. There were very specific directions for the snacks--eat this cracker with this cheese and this already cut cucumber. I found it extremely helpful because I didn't have to make a decision or sit down for a full meal (thank you, Rachel!). What kinds of Samin foods would you recommend?
When my dad was dying in the hospital for 6 months a few years back, I lost my appetite and had to force myself to eat. I ate SO MUCH WATERMELON, though! When I couldn't bear the thought of buying a whole one and cutting it up, I'd buy prepped slices from H-Mart. Watermelon totally got me through that awful summer.
I'm starting to get overwhelmed by my CSA box that also includes a carton of eggs. What I'd like is a reliable baked frittata recipe that can use up a ton of vegetables, is easy to make and tastes good hot, cold or at room temperature.
Hi! Ok, have been thinking about this one and we will share some good frittata recipes down the line, but my go to (and this is because I am Iranian) is always a kuku sabzi, which inverts the western fritatta proportions of veg to egg. There is a recipe for one in Salt, Fat, Acid, Heat, and another version here: https://cooking.nytimes.com/recipes/1020203-kuku-sabzi-persian-herb-frittata
Samin I’m just crazy about a eggplanty baba ganosh with just the right amount of burn on the eggplant and a perfect dab of tahini. I like the eggplant to be assertive and not too blended. I try but I never get it right. Any eggplant recipes would be great 😊
YESSS! I actually have a really special new whipped baba ghanoush recipe coming in GOOD THINGS (though it is quite blended). I think the key to what you're looking for is draining the eggplant very well, with a weight on top of it in a sieve, then pounding it in a mortar and pestle instead of using a food processor. Do not forget raw garlic, lemon juice, lots of salt, and more tahini than you think!
Dear, dear wonderful Samin - a million thanks for this lovely shout-out and for so much more. For me, and for many, many many others, you are a trustworthy food friend. We're so lucky to have you - xoxo Dorie
You're the best, Dorie! Thanks for everything you are and do for all of us. xoxo
I hear you on the friends struggling with health issue and I hope your friend feels your love and is able to heal. A close friend of mine has also been very sick this week and I realized it raises a good question for you (and your fans): What are some good foods to send a friend and her partner who are dealing with hospital visits etc. Years ago, when my partner was having surgery a friend sent snacks for me to eat while I was running in and out of the hospital and worrying. There were very specific directions for the snacks--eat this cracker with this cheese and this already cut cucumber. I found it extremely helpful because I didn't have to make a decision or sit down for a full meal (thank you, Rachel!). What kinds of Samin foods would you recommend?
When my dad was dying in the hospital for 6 months a few years back, I lost my appetite and had to force myself to eat. I ate SO MUCH WATERMELON, though! When I couldn't bear the thought of buying a whole one and cutting it up, I'd buy prepped slices from H-Mart. Watermelon totally got me through that awful summer.
I'm starting to get overwhelmed by my CSA box that also includes a carton of eggs. What I'd like is a reliable baked frittata recipe that can use up a ton of vegetables, is easy to make and tastes good hot, cold or at room temperature.
Hi! Ok, have been thinking about this one and we will share some good frittata recipes down the line, but my go to (and this is because I am Iranian) is always a kuku sabzi, which inverts the western fritatta proportions of veg to egg. There is a recipe for one in Salt, Fat, Acid, Heat, and another version here: https://cooking.nytimes.com/recipes/1020203-kuku-sabzi-persian-herb-frittata
Samin I’m just crazy about a eggplanty baba ganosh with just the right amount of burn on the eggplant and a perfect dab of tahini. I like the eggplant to be assertive and not too blended. I try but I never get it right. Any eggplant recipes would be great 😊
YESSS! I actually have a really special new whipped baba ghanoush recipe coming in GOOD THINGS (though it is quite blended). I think the key to what you're looking for is draining the eggplant very well, with a weight on top of it in a sieve, then pounding it in a mortar and pestle instead of using a food processor. Do not forget raw garlic, lemon juice, lots of salt, and more tahini than you think!
Great, I'm going to try that. Can't wait for the book to come out.