In both of my books, and the many stories I've written for MaureenAbood.com, there is a running thread: cooking, baking, gathering in the kitchen and at the table are all as much about nostalgia, remembering and creating good times and oh the people!, as the ultimate nourishment. Don't those surface at times like this, the sacred holiday and feast times, in special ways?! Hi Mom. Miss you Aunt Louise. I hug you, Dad. And so many more.
Dan's mom, "Aunt Louise," was legendary for her Easter ka'ak baking. When we make and eat and share these, she is there.
It's Easter week, wow. I am baking ka'ak both yeasted bread-style and crunchy ring cookies this weekend. What a thrill it is, and so easy, to use my own Lebanese Baking book as guide!
Thank you for all of the great shopping you're doing for gifts and any pantry items plus tools (my resin Ma'amoul Mold is a dream!). I hope it all brings you and yours joy as you remember and create special times.
Bless your hands,
Pan Seared Chops
Make a dry rub with dried mint, garlic powder, salt (or try a jar of my Garlic Mint Salt, which I use almost every day). Sear using my tips for succulent, just-right tenderness.
I love to grill these quickly the way I learned from my cousins Mike and Jane. They take a quick rub of garlic, EVOO, dried mint. Once you start with these, there's no going back!
A sweet-savory glaze with pomegranate molasses and lots of aromatics (garlic!) make this a special version. Use the marinade for any lamb recipe, it's that good.
Grill beautiful pieces of lamb with onion, peppers, you name it. Push the meat off the skewers with a piece of flatbread or pita, piled onto a platter, for serving. Then eat that bread!
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