Most days, there is quiet here. Working on new recipes, writing, photos, all. As I do it, I think of you. A lot. So why am I surprised and blown away when I actually leave my kitchen and meet you, face to face, hug to hug?! It's as though deep down, I'm shocked you're really out there. This past week, case in point: I traveled to NYC and Boston and exchanged a whole lotta love with you. A verrry special gathering took place at Zaytinya restaurant in New York City. They made a whole menu of my (OUR!) recipes... they invited special influencer folk, good folk, to come and taste...they called it their inaugural "Mediterranean Masters" series and dubbed me their first master.
You can imagine why it meant so much, with a truly important opportunity to showcase Lebanese cuisine--and our emphasis on gathering around the table--in all of its distinct glory.
Zaytinya New York will continue to offer the Maureen Abood Lebanese menu through March 25th!
I built the menu around the foods we love to eat most, from my cookbooks. Dan was right there with me, and can I tell you how happy he was when a platter of hushweh rice with roasted chicken appeared before him?! Back home this weekend, we made it immediately, our just-home-from-away food, our Sunday supper food, the food that always satisfies.
Rice, no matter the side-glance it may get from the carbs police, gets such delicious treatment in Lebanese cuisine. I'm sharing three favorites this week: the meaty, nutty hushweh (use ground beef or lamb); my mother's take which we call Mom's Special Rice; and the must-know side dish rice, Vermicelli Rice Pilaf. All three use chicken stock, which is wonderful make yourself. Purchased, I like Kirkland Organic Chicken Stock.
The nuts make this! Use the classic pine nuts or a mix (slivered almonds, cashews, pistachios) toasted in butter. A rotisserie chicken pulls apart like a dream and makes this a fast meal.
It's vegetarian, loaded with mushrooms and green onions. The nuts are here, along with plenty of aromatic garlic. Isn't that bowl beautiful too?! A lucky find in a consignment shop.
Simple, fluffy rice. Browned vermicelli pasta pieces. Makes a perfect bed for kebabs, chicken, roasted vegetables, you name it. I love a little bowl when I need a quick snack, too.
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