Happy New Year to Blazing Babes, and how many of you have managed to screw up the 2010 part of the date a zillion times already? I think it will take me months to adjust.
I am thinking of signing up for a food-writing course, so maybe my blogs will improve over the next couple of months. Still haven’t decided. Do I really need homework on top of writing novels and raising kids and trying to have a social life? But if it’s about food . . .
Speaking of food (as if I’m ever not), I saw Julie and Julia and enjoyed it, mostly for Meryl Streep’s incredible portrayal. My favorite food movie of all time is still Babette’s Feast. Anyone have any others?
So I thought it would be fun to continue on an ethnic trend this month with a Lebanese dinner. Lebanese love to sit and talk, and they love to eat while doing it. My kind of people. When I was in Beirut in September, I had fresh pistachios right off the tree, not dried or roasted. You have to peel the outer fruit off. Inside, the nut is split already (I always thought that happened during roasting), the nut is moist and crunchy and the flavor is incredibly delicate. Every party I went to, I positioned myself next to the bowl and gorged. Total addiction. And speaking of pistachios, if possible get them from Iran or Turkey. They’re smaller, but much more flavor than those from California.
So for our Lebanese meal, let’s start with a dish I grew up eating which is mainstream now: Hummus! Forget the tubs in the supermarkets, you can make it yourself in about five minutes. This version is lemony and garlicky and very smooth.
Here are the instructions, just like my Teta (grandmother) used to make. Trust me, you can not screw up this dish.
1 can chick peas (I use Progresso), half-drained
Juice from one good juicy lemon.
3 soup spoons tahini (just plop them in. I’m guessing it’s about 1/4 cup, but I always measure this way)
1 clove garlic, minced or pressed, size according to your tolerance for garlic (mmmm)
Healthy pinch of cumin (1/8 to 1/4 tsp)
Extra-virgin olive oil for garnish
Paprika for garnish (optional).
Pita bread for serving
Save 5 chick peas for garnish, pour the rest into the blender with the half-can of liquid (just estimate, it’ll come out fine). Add lemon juice, tahini, garlic and cumin and blend until smooth. Pour into serving bowl, arrange whole chick peas on top and drizzle with olive oil. Sprinkle a little paprika on for color if you like. Scoop up with triangles of Pita. It’s also delicious as a dip for vegetables (carrots, snap peas, celery, carrots, peppers, anything really), and in a little East-Meets-West magic, Fritos corn chips are terrific with it too.
The high fiber in this dish makes it a smart choice with drinks because it slows the absorption of alcohol into your system. Just make sure if you’re on a hot date, you both eat it because of the garlic. Nothing less romantic than being the one who didn’t indulge . . .
So welcome to 2010! I’ll have linked Blazes out in April and May, can’t wait! The covers should be up on my website soon.
Cheers,
Isabel
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You always have the best recipes! Sounds like something to try. I cant wait to read your books when they come out! Have a great day!
Hi, Alina, Happy New Year! Hope you enjoy the recipe.
Isabel
My fave foodie movie is also Babette’s Feast, but I also love Big Night, Chocolat, Like Water for Chocolate and Tampopo. Of course, I can never watch them when even mildly hungry.
And hummus! I never really got it about hummus until my sister married an Israeli, and then I had it made fresh with gorgeous pita bread straight out of the oven. Heaven. I’m saving your recipe because it sounds perfect.
Oh, and Happy New Year!
Jo, we are sisters in foodie movies. I saw and loved all those you mentioned. I don’t think I’ve ever met anyone else who has seen Tampopo (or at least it never came up). That movie is on my queue at Netflix, because I’m dying to see it again, but it’s not been released yet, and so it sits hopefully. That egg yolk scene (and the shrimp) would make great Blaze material, except words would never do it justice.
Okay, I’m getting hungry now.
Isabel
I’m surprised you didn’t tell us to make our own tahini! Not really, but there is a Middle Eastern Sam’s type store (think cumin in 25 pound bags) a couple of blocks away and they have giant bags of sesame seeds. I like hummus because of the protein, as well.
Oooh, there’s an idea! I’ve never made tahini but I imagine it’s like making peanut butter, just whirl up sesame seeds with a little oil?
I’m kidding. Yes, some things even I don’t bother doing from scratch!
Isabel
Mmm….you’re making me hungry!! DH and I were just reminiscing about a Lebanese restaurant in the Denver metro area that serves the best hummus we’ve ever eaten. (Not to mention good chai!) We vowed to go there again next time we visit.
What is a food writing course??
Okay…off to find a snack. Maybe cookies…DH made a bunch of yummy cookies last night. Gotta love a man who can – and does – cook.
Hi, Cathy! Save yourself the trip out for hummus, make your own!
The food writing course would be instruction on how to write articles about food for magazines, probably tips on restaurant reviewing, travel articles, that kind of thing. At least that’s what I am thinking. I’m looking forward to the chance to try something new. My first foray into non-fiction!
Wait, does that mean no love scenes? “The hot dog slid slowly into its bun . . .”
Better stop there.
Isabel
Aah, but I do make my own hummus. It just never turns out the same way as that little hole-in-the-wall place. It is a 3000 mile trek (one-way), to get to it, I’m certainly not going to do it often, LOL! But next time I’m within 20 miles or so, I’ll make sure to get there.
Huh. The things I never think of…a class to learn to write about food. But it makes sense. Thanks for filling me in.
(And thank you for stopping “there”. LOL!)
Thanks for sharing the recipe. I’ve always wanted to try hummus. I’m definitely going to give this recipe a try.
Cathy, yeah, I love hummus, but I am not sure I’d go 3000 miles to get it either.
Nicole, hope you enjoy the recipe!
Isabel
I love hummus but have never made it, but will try your recipe for next entertainment. I looking forward to your books in April and May. I’m hoping they’re available in audible format like “No Holding Back” which I thoroughly enjoyed.
Hi, Janice, glad you enjoyed No Holding Back! I hated having no Blazes out last year so hope to make up for it this year and next. Working on a trilogy right now.
Enjoy the hummus!
Isabel