Food and cooking for me is simultaneously an artistic expression as well as a cultural exploration. I first started cooking because I was studying anthropology and specifically food and culture. My main areas of interest in terms of culinary diversity were the countries surrounding the Mediterranean. I used to try to recreate recipes that would be true to the countries of origin. Of late, I find it far more interesting to play with recipes and to intersect flavors from the various cultures of the Mediterranean. Case in point, Im making tabboule, which typically uses bulgur wheat, veggies, lots of parsley and lots of mint. Today I felt like taking the idea and throwing a little Morocco and a little Italy in the mix. Couscous instead of bulgur, preserved lemon, smoked paprika, cumin and Genovese basil instead of the mint, since basil and mint are technically in the same family. End result? A huge bowl of delicious culturally diverse yumminess.
Posted on: Sat, 20 Sep 2014 17:37:27 +0000
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