Laura 0, 1, 1, 2, 3, 5, 8, 13, 21 . . . As the moments of the storm pass, the snow piles up like a Fibonacci sequence – each hour a layer falls deeper than the one already on the ground. Yesterday morning, when we were on the snow vigil waiting for the snow to begin, my son mistook the small birds flitting around the … Read more
This interesting object recently found its way into our home. It’s a jade vessel dating from China’s Yuan Dynasty. It appeared on the breakfast table one morning at the end of January. To be honest, at first I wasn’t so sure about it, but the more I consider it, the more I’m taking a shine to it. We’ve got to clean it up a bit, … Read more
We had something really wonderful for dinner last night that I had to share with you: a Turkmen Savory Meat and Onion Pie. It is a dish of Tartar origin that is now eaten in different variations across Central Asia and into Southern Russia. Although Turkic in origin, it clearly has influences from mother Persia, because it can best be described as a biryani enclosed … Read more
Skilled dancers from Xiiang, Persian masks and lion masks. The heads are carved of wood, The tails are woven with thread. Pupils are flecked with gold And teeth capped with silver. They wave fur costumes And flap their ears As if from across the drifting sands Ten thousand miles away… – Bo Juyi, 9th Century With Chinese New Year, rapidly approaching, a post about … Read more
As another year draws to an end on the Julian-Gregorian calendar, it is time to bid farewell to the old and ring in the new; to forget the failures and sins of the past (at least for a few hours); and to pray to or resolve in some way to do better in the future. I woke this morning to find the forest blanketed in … Read more
In sorting through my old photographs recently, I was struck by this one and its timeliness – even though I snapped it more than a decade ago. Although completely unposed, the graceful curve of the neck, the adoration of the child by the mother, and the child’s alert but peaceful gaze at the viewer reminded me of dozens of European Renaissance paintings I’ve seen of … Read more
From the time of the Persian emperor, Darius the Great in 500 BCE, the Afghan people have, at least from time to time, been engaged in resistance against foreign powers bent on conquering them. Even when outsider tyrants succeeded in bringing down one or more of the most powerful tribes, revolution percolated in the mountains and countryside and fed rebellion against the foreign invaders. An … Read more
Biologists do things differently – sometimes very differently – from most people. Case in point is that most of the “nuts” that we cook with are actually fruits. To a biologist, a nut is defined as a one-seeded fruit with a hard, ripened ovary wall (pericarp). Of the many culinary nuts used in Asian cooking, only hazelnuts and chestnuts are true nuts. Most everything else … Read more
In addition to my day job, my duties as a wife and mother and holiday preparations, I’ve been busy writing the text for the second volume of Silk Road Gourmet. The volume covers what I call the “fusion” cuisines of Central Asia, the Himalayas and the Indo-Pacific. These are the countries that combine distinctly western Asian and Eastern Asian elements in unique ways to form … Read more
Cucumbers, capers, ginger, garlic, peppers, beans, asparagus, onions: Any vegetable out there – and quite a few fruits as well make excellent pickles. All along the Silk Road, harvest time and the weeks and months that follow are a time when, in many traditional cultures, foods are salted or pickles or otherwise preserved to provide a bountiful table in the cold winter months that follow. … Read more
One of the food-related trends in modern society is that of nutraceuticals, that is, people seeking foods that will enhance some physical characteristic or another that they value. From foods to boost brain power to foods to aid weight loss, or foods to boost immunity. The quest goes on for the quick food fix, usually as an alternative to a healthy lifestyle. Some of the … Read more
Every chef and serious home cook knows that good knife skills are important for the safe and proper preparation of food. Knife skills teach us how to properly julienne or paysanne vegetables or other ingredients without taking the fingers of the facing hand off. They also teach you how to study the object being prepared and to cut in line with its natural shape or … Read more
No, not another promised exploration of the cuisines of the Levant States or of Saudi Arabia. This essay is about the root vegetables eaten along the Silk Road. That is onions, shallot, leek, garlic, carrot, rhubarb, beet, radish and turnip – and everything in between. For example, all of the commonly consumed vegetables in the Allium family (onion, shallot, leek and garlic) as well as … Read more
Asians love to stuff things. They love to stuff little things into bigger things, or roll leaves, dough or meat with all manner of minced vegetables, cheese and meat. From Georgian hinkali to Philippine lumpia with Indian samosas and Tibetan manti in between, dumplings, rolls, fritters, turnovers and tricorners are ubiquitous throughout the Asian continent. These morsels are eaten largely as appetizers in the west, … Read more
In living the research for The Silk Road Gourmet, I found that modern, western cookery imposed something of an artificial uniformity on the art of the kitchen by demanding that all food adhere rigorously to prescribed recipes. By comparison, in much of southwest and Central Asia, recipes are given with ingredients such as “greens” in them, with no specific mention of whether the cook means … Read more
Last week I had the honor and the pleasure of attending a wine tasting at the Georgian Embassy in Washington, DC. Already a fan of Georgian wines – especially of the robust red Mukuzani and the full-bodied, white Tvishi – I attended the tasting to discern the differences between the wines from the featured vintners from Khaketi and the Teliani Valley. Georgia has some of … Read more