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Showing posts from June, 2015

Penne with Green Garlic and Fresh Cheese Sauce

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Apricot Upside-Down Cake

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The CSA box keeps sending us apricots. Lovely, plump, fresh apricots that should probably be enjoyed solely on their own because they are so sweet. However, the sheer abundance of them demands that we find multiple ways to use them in a week (there are only so many apricots one can snack on). So here we are.



I have had apricots on my mind, far beyond the CSA box's insistence that I eat them and eat a lot of them now. For you see, I just finished Rebecca Solnit's The Faraway Nearby. You may know Solnit from her lovely book-length essay entitled Men Explain Things To Me or her whimsical look at San Francisco in Infinite City: A San Francisco Atlas(which is how I was introduced to her). However, this past spring break, I was wandering around yet another local bookstore, looking for something to read. 

For whatever reason, The Faraway Nearby jumped out at me, and I snuggled into a booth at the nearby coffee shop and was immediately taken in by Solnit's story of a mound of aprico…

Ottolenghi's Lamb Shawarma

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Summer. Summer. Summer.

Hello Summer. How I  love you. How I am delighted to meet you again after you have been away for a year. How I have plans for us. Big plans. Most of them involve books and napping, but still big plans. Some of my plans also include cooking. So much cooking. Stay tuned for pasta dishes, peanut butter shakes, ceviche, pastry cream. It looks like's going to have fun together, Summer.


One of my first plans was to make Yotam Ottolenghi's Lamb Shawarma. Shawarma is the Arabic fast food of choice that is closely related to the Greek gyro, the Turkish doner kebab, and the Armenian tarna. It is also big on heavenly goodness and is brought to you from Jerusalem via London from the dear, sweet, culinary mind of Ottolenghi.  What a good man.

From the Turkish word ├ževirme, which means turning, shawarma can be made from chicken, veal, goat, lamb, even fish. We're going to focus on the lamb--which Ottolenghi ensures will get us as close to authentic shawarma witho…