Apricot Cherry Galette

Apricot Cherry Galette

July 28th, 2008 | Category: Fruit, Tarts and Pies


With summer fruit at its best, there has never been a better time to bake all kinds of stone fruit encased in a buttery flaky dough. Although you can prepare a galette with any fruit you'd like, I highly recommend one of my favorite combinations: Apricot and cherry. Aside from the great color combination, they let out just the right amount of water, which means they need ...

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Two Summer Salads

Two Summer Salads

July 18th, 2008 | Category: Salad, Turkish Cuisine


Come summer, I find a box full of organic produce on my desk every Monday morning. Big, bright red tomatoes that do smell and taste like tomatoes, tiny crunchy seedless cucumbers, crisp & sweet green peppers and a bunch of tender purslane. And how can I forget the dark purple eggplants that will perfume my kitchen all week long while they bake in the oven with ...

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Vietnamese Coffee Ice Cream

Vietnamese Coffee Ice Cream

July 10th, 2008 | Category: Ice Cream & Sorbet


Recently, I have been reading Dianne Jacob's "Will Write for Food". No, wait. Not reading it - I am studying the book. As in taking notes, underlining important sentences and making a list of buzz words to avoid, etc. One of the chapters in the book talks about getting the passion across, which is to me one of the core elements of good food writing. Jacob quotes ...

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Semolina Halva with Turkish Ice Cream

Semolina Halva with Turkish Ice Cream

July 06th, 2008 | Category: Dessert, Ice Cream & Sorbet, Turkish Cuisine


The scoop of ice cream above, clotted cream Maras (MA-rush) ice cream to be specific, was nestled on top of a bowl of warm semolina halva with a spoon stabbed in the center for the whole duration of the photo shoot (you'll see in the photo below). And the spoon stayed still for at least 20 minutes. All this was possible due to the core ingredient of ...

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Karniyarik, Bulgur Pilaf and Cigarette Borek

Karniyarik, Bulgur Pilaf and Cigarette Borek

July 01st, 2008 | Category: Meat, Rice and Grains, Turkish Cuisine, Vegetable


Just like the Mung Bean Salad, Karniyarik wasn't included in the initial menu for the SF Chronicle article. Instead, I wanted to do a Turkish version of a dish that could have easily filled two full pages of my taste journal if I had ever kept one. It is the Chicken Claypot I ate at The Slanted Door. I thought adding chickpeas and peppers and tomatoes from my ...

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