Posts Tagged ‘sauces & dips’

A Little Literature: Mint & Dill Sweet Pea Dip

Mint and dill sweet pea dip (Eat Me. Drink Me.)

For the first time since I moved to Berlin, I’ve missed my favorite social event of the year: SAND’s new issue launch party. Yes, sure, you might say I was gallivanting around Colombia, eating fried mojarra and drinking fresh-pressed juices, so what did I want with one evening of readings, of dancing, of congratulatory back-clapping? But for those of us who’ve spent six months putting it together, the launch party is our first chance to hold the new issue in our hands – this beautiful physical object we produce in an age where “print is dead.”

It’s been an interesting issue for me in any case, my first as retired editor in chief. It’s an odd feeling, somehow, to have worked my way from copy editor to managing editor to poetry editor to editor in chief and then to suddenly find myself with an honorary senior editorship and the hoary post of keeper of old history. I know the intricacies of the journal inside and out – after six years, you become something of an expert. But it’s more than just having knowledge. I feel like I’ve helped SAND grow from a small and maybe slightly ramshackle passion project to a fixture in the Berlin literary community and beyond. It’s well-organized and structured, the team is so so dedicated and talented, and the journal is ready to blow up. Which is ultimately why I decided to step down as editor in chief.

SAND Issue 15 (Eat Me. Drink Me.)

Lemon zest (Eat Me. Drink Me.)

A bowl of green (Eat Me. Drink Me.)

Like any empty-nester, I had plenty of projects lined up for when the birdie flew. There’s The Wolf & Peter, a food venture the very talented Anna of Anna’s Kitchen and I are launching, where we host supper clubs and workshops and kitchen takeovers. And I’ve been writing a cookbook that is slowly but surely nearing completion. » Continue reading this post…

Like Eating Clouds: Hummus Tehina

Hummus tahina recipe (Eat Me. Drink Me.)

All I can think about is the next time I will be in Tel Aviv, how I will walk along the hot stone streets where discount boutiques spill hangers of fur vests and dresses and leather onto the cracked asphalt, and how I will walk until my feet are sore and I can smell the salt in the air, the crackled breath of exhaling fish and sea scum, almost hear the bustle of the Port of Jaffa just around an invisible bend, and I will wait at the little window of the hummuseria, hands palming the worn counter, until a short, bald man pauses in between tying up plastic bags of hummus tubs and shouting orders and talking to a regular leaning in the doorway. I will order musabaha and take it down to the sunny bench in the roundabout, and as cars whisk past, unpack my plastic bag and lay its contents out like offerings on an altar: musabaha, green chilies in lemon juice and water, two warm, plush pitas scarred with char, raw white onion quartered and beading in the sun, a film of paper-thin skin clinging to its curve. And then I will eat. I will streak tears of pita through the silky mass of tahini, lemon, garlic, and chickpea, catching drops of golden olive oil and spice, flecks of flat-leaf parsley and paprika, and whole chickpeas. And then I will chase it all with a crunch of raw onion I know I will regret a few hours later, when my tongue is swollen and my mouth tight and stale.

But it won’t be in a few hours, it will be now, and I won’t care about consequences, just the gentle swipe of pita, the feel of satin in my mouth. Like eating clouds, said the friend of a friend who said Abu Hassan was the place to go. » Continue reading this post…

An Idiot’s Guide to Missing a Flight: Favosalata

Favosalata (Eat Me. Drink Me.)

There’s a feeling on late summer evenings where the air is like silk or a warm, salty pool of water, and you can’t tell where your skin ends and everything else begins. It’s especially lovely slicing through the city on my little red Hercules bike, the whipping wind more like a caress against bare skin. It’s the feeling of absolute freedom, a briefly endless moment where nothing matters but sensation.

I’d give anything for that feeling now. But I’m in an airplane, just jutting over a cusp of land and leaving Germany behind. The air has that strange quality of being both clammy and dry, singing my nose as I breathe it in. But it’s more than the air, it’s how I feel – shoulders tensed, brain a whirl of jostling pulses. I’m not sure which hysteria to tip into – should I cry or laugh – at the absurdity of the situation I find myself in.

For the first time, I’ve missed a flight. An international one, no less. But what a surreal experience, without frantic or rush – until the fateful moment when my brain clicked and realized what it had done.

Wine, garlic, and yellow split peas (Eat Me. Drink Me.)

Spilled split peas (Eat Me. Drink Me.)

As a meticulous planner, I checked my ticket – multiple times – checked my passport, checked my route to the airport. I wrote out a list: when to set my alarm, when to to leave the apartment, when I’d arrive at the airport. And yet, while my brain registered that my flight took off at 7 a.m., my brain also registered that I had to be at the airport at 7 a.m. Clearly, two completely contradictory pieces of information – that my brain held in tandem, without realizing how impossible it was.

So I missed my flight and am on a new flight trying to start my now significantly more expensive trip. » Continue reading this post…

A Thanksgiving Love Letter: Mrs. Burns’s Cranberry Relish

Cranberry and orange relish (Eat Me. Drink Me.)

It’s nearly here! My very favorite holiday: Thanksgiving. For me, Thanksgiving is like Christmas without all the strings attached. You don’t have to wonder if the present you bought is heartfelt enough or of sufficient monetary value, there are no last minute stocking stuffers to stock up on, no crazy shopping sprees or crazily decked-out stores to suffer through. There are a lot of things I love about Christmas, and there seems to be a theme to the things I don’t.

If Christmas can sometimes feel like it’s about maximizing the value of what you can get out of it, Thanksgiving is about giving out of the plenty you already have.

A bowl of winter oranges (Eat Me. Drink Me.)
Fresh cranberries and oranges (Eat Me. Drink Me.)

Growing up, our Thanksgiving table welcomed others in. There was always enough food, always enough chairs for a few extra relatives, family friends, my parents’ international students with homes too far away. And every Thanksgiving, we’d crowd around the long dining room table set with the best dishes and laden with food like jewels: a crisp, brown bird in center stage, rich stuffing made from torn breadcrumbs and chestnuts, fresh cranberry relish and hot rolls, green beans spiked with toasted almonds, maple-glazed carrots, sweet potatoes dotted with flamed marshmallows, and creamy mashed potatoes and gravy made from turkey drippings. For dessert, there were pumpkin and apple pies, fresh from the oven and still warm to the touch.

Mrs. Burns's cranberry relish (Eat Me. Drink Me.)

Cranberry relish on orange paté (Eat Me. Drink Me.)

What also made an appearance at our table every year were a few dried beans. Before we could dive into that indulgent spread, we had to throw our beans into a pot and say what we were thankful for. One thankful thing per bean. When you’re an angsty teenager, having to publicly admit to being thankful for anything is the worst. I dreaded that show of gushy emotion. Also, it always made me cry. » Continue reading this post…

How to Make Your Own Oktoberfest, and a Recipe for: Obatzda

Make your own Oktoberfest (Eat Me. Drink Me.)

While Munich’s Oktoberfest days are drawing to a close, there’s no one to tell you, in whatever corner of the world you find yourself, that you can’t keep the dream alive. Here’s how to make your own Oktoberfest, in 10 easy steps.

What you’ll need:

1. Bavarian blue and white
Everywhere in Munich, and especially at this time of year, the city is decked out in blue and white checkers (officially, the pattern is called lozenge, but who knew lozenges were anything other than cough drops?). The Bavarian flag is hung with pride from shop windows and buildings; it adorns tablecloths, t-shirts, take-home trinkets, napkins, and nearly everything else you can stamp with a pattern.

Freshly-baked pretzels (Eat Me. Drink Me.)

2. Communal tables
For your backyard Oktoberfest, set up long, communal tables to recreate the feeling of being in one of the tents on the Wies’n. People are continually coming and going from the beer gardens and tents, which are always packed. You’re lucky to find a seat at all, so when you do, you don’t waste any time cozying up to your neighbors. The real bonds are forged over table-wide toasts and loud sing-alongs to everyone’s favorite Schlager hits.

3. Schlager pop
Speaking of music: Your Oktoberfest playlist should start with some soft brass oom-pa-pa and slowly move into the best of German schlager pop with a little John Denver thrown in for good measure. Helene Fischer’s “Atemlos durch die Nacht” is a must, but that’s not to say that last year’s German summer hit “Ai Se Eu Te Pego” isn’t a perfectly good follow up.

Stack of pretzels (Eat Me. Drink Me.)
Oktoberfest breakfast (Eat Me. Drink Me.)

4. Weißwurst
Ok. Here comes the good stuff: the food. Weißwurst, literally “white sausage” is… wait for it… a white sausage made from minced veal and porkback bacon flavored with parsley, lemon, mace, onions, ginger, and cardamom. » Continue reading this post…

The Road Home to Apple Country: Apple Butter

Homemade apple butter (Eat Me. Drink Me.)

I know I swore I’d never can another fruit. And then along came a big bag of apples, plucked straight from the tree, and I couldn’t just let them rot.

I’ve never been much of an apple person. I think they’re a little boring as fruits go – a little too uniformly sweet, too big to nibble on, too much chewing to do. But apples feel like a harbinger of the fall, of cooler, crisper days, of waiting for the school bus and new sweaters, of cinnamon sticks and pie and holidays.

A bowl of just-picked apples (Eat Me. Drink Me.)

Just a lonely little apple (Eat Me. Drink Me.)

I grew up in apple country. Not far from where we lived, the roads started undulating like a kiddie coaster, curving through fog-stained fields full of gnarled fruit trees and corn. We bought our apples from a stand along the road which sold fresh peaches and blueberries – whatever was in season – along with homemade pickles and preserves. And every fall, there was the Apple Harvest Festival, a sweet-smelling country fair with bluegrass music and whole pigs roasting on spits. Mouths full of apples, of course.

Bowl of bright apples (Eat Me. Drink Me.)

Apple butter helper (Eat Me. Drink Me.)
Homegrown apples (Eat Me. Drink Me.)

I have a very vivid memory of the festival. It must be a composite, because I’m sure we went more than just the once, but in my mind it’s that one long day in the clear, blue fall. I remember an apple fritter pulled from a vat of boiling oil, soft and doughy and covered in powdered sugar. I remember sitting on a hay bale and watching a play whose plot points I can no longer recall though I can still feel the scratchy hay poking through my thin leggings and the straw sticking out from a scarecrow’s shirt beside me.

Weighing apple quarters (Eat Me. Drink Me.)

Quartered apples for making apple butter (Eat Me. Drink Me.)

I know there were tractors on display and squat ponies walking around and around the corral with children on their backs. » Continue reading this post…

Contingency Plan: Plum & Walnut Jam

Plum and walnut jam (Eat Me. Drink Me.)

The world doesn’t always revolve the way you want it to. Take today, for instance. I woke up feeling disgruntled: My alarm wasn’t set to ring for another 45 minutes, but the pillow felt lumpy beneath my neck, the temperature was too hot under the covers and too cold on top of them, and the first rumbles of construction work were already drifting through the open window. So I got up and shuffled to the bathroom to get the whole waking up thing over with.

Breakfast was uneventful. I didn’t throw oats across the kitchen floor or slip on a puddle of milk, and so I hoped that maybe it was a foolish premonition, that the day would be fine, that I’d pep up.

But one by one, little things kept going wrong. The sun came out just as I was taking advantage of the overcast sky to start a photo shoot, I discovered SAND was dangerously behind schedule for its upcoming issue, plans I’d made had to be rearranged and then arranged back. And to top it all off, I was tired. Just glumly, eye-rubbingly tired.

glass jars (Eat Me. Drink Me.)
When life hands you lemons (Eat Me. Drink Me.)

I have a plan in place for grumbly days. It’s: take a nap and start again. It’s like getting all your lives back after the Game Over screen has finished flashing. Like waking up with a new face after plastic surgery. Except without all the messy bandages and bruising.

It also involves a cup of coffee after the nap. Clearly.

Lemons (Eat Me. Drink Me.)

Picked and pitted plums (Eat Me. Drink Me.)

Last night after work, my boss and I biked to his city garden plot and picked plums from his tree. The branches were weeping with fruit, and when he shook them, it rained pretty purple plums. They nestled in the grass like Easter Eggs the bunny hadn’t bothered to hide. We left the garden with two hulking garbage bags of plums each, and I spent the evening watching all three endings to the 1985 classic Clue and cleaning plums. » Continue reading this post…

Springtime Deities: Green Goddess Dressing

Tarragon (Eat Me. Drink Me.)

Today is a happy-Joni Mitchell kind of day. There’s another kind of Joni Mitchell day which is rather introspective, but this isn’t that kind of day at all. It’s the kind of day where you open all the windows and belt out, “Oh Carey get out your cane / And I’ll put on some silver. / Oh you’re a mean old Daddy / But I like you fine.” The neighbors are probably listening to you, and that’s ok.

The persistent reminder of spring is everywhere in the city. The tree in our inner courtyard is flush with green. There’s a pretty, yellow flower (whose name I just spent 15 minutes trying to find on the internet, to no avail) sitting on my kitchen table. Every market stall is plump with fresh herbs and the vegetables are starting to taste like themselves again. I fell in love with a basket of cherry tomatoes this morning and ate every single one.

Parsley (Eat Me. Drink Me.)
Chives (Eat Me. Drink Me.)

It’s the kind of day to make green goddess dressing. Like so many lovely things, green goddess dressing is a relic from another era. According to the internet (that lovely little thing from this era), it was invented in the 1920’s at the Palace Hotel in San Francisco in honor of George Arliss, star of the hit play The Green Goddess. In the 20’s, the girls were fast and loose and the men were dandies, hotels were hotbeds of inventions, and there were hit plays that didn’t have an accompanying musical score by Andrew Lloyd Webber. What a decade.
Chopped herbs (Eat Me. Drink Me.)

Mayonnaise and sour cream (Eat Me. Drink Me.)

But spring is a time of rebirth, so on happy-Joni Mitchell days, relics live again. As its name implies, the goddess is green, green, green. Chopped fresh herbs like parsley, tarragon, and chives release verdant perfume. They’re mashed with garlic and anchovy, lightened with the tang of lemon juice and the bite of salt, then whisked smooth with mayonnaise and sour cream. » Continue reading this post…