Terra Madre / Salon del Gusto 2010

My daughter and I attended Terra Madre / Salon del Gusto 2010 in Torino, Italy this year with the same gusto and motivation. A delegation of about 15 persons coming from Lebanon joined, mostly made up of farmers and producers from all around the country. A very nice reporter named Assi Saji (who comes from Lebanese ancestry from his mother's side) send me a link with an interview I conducted with him on Italian TV - RaiNews 24. Take a minute to view the ambiance we lived through. The Lebanese stand was very popular and people from all over the world came to discuss our food. Makes you proud! 

This is what I said during the interview (in Italian) — I wish I was fluent!!!!!!!!!!

Read the press clip (in Italian)

O la cucina libanese, culla della gastronomia mediorientale, con la sua ricchissima e golosa tradizione casearia, come ci racconta la astronoma Barbara Abdeni Massad: “C’è molta similarità tra la nostra cultura culinaria e quella italiana, e per questo agli italiani piacciono i nostri piatti, basati soprattutto su verdura e cereali. Presentiamo anche la nostra specialità: “Formaggio senza latte di grano fermentato”. 

The Google translation:

Or the Lebanese cuisine, the cradle of Middle Eastern cuisine, with its rich and tasty cheese tradition, tells us how the astronomer (weird) Barbara Abdeni Massad: "There is much similarity between our culinary culture and Italian, and Italians like this Our dishes are based mainly on vegetables and grains. We also present our specialty "cheese without milk made with fermented wheat."

Listen

Read phonetically

This is the video link:
salon del gusto

A few shots taken during the fair:

A cultural exchange and so much more ...

Opening Ceremony

Our Maestro, the one and only Carlo Petrini!

Opening ceremony songs and dance.

Our friend from Tuscany, a white cow farmer, he calls me La Libanesa ...

Feel the excitement...

The first meeting for all Arabic speaking countries at Terra Madre.

The best speaker at the Arabic speaking conference, our own Sami!

Pesto Break for Mia!

If you haven't tasted Funghi Porcini, then you have missed out on alot!

Friendships of a lifetime are built at Terra Madre

The Cover of Mouneh

Indrani Sen's Interview

I was cleaning out my e-mails the other day and found this interview conducted by New York reporter, Indrani Sen. She came to discover Lebanon and it's rich culinary roots. She came to my house —we had a man'oushé-making session and of course we ate the product of our labor. I looked over the interview and thought it would be suitable to post on my blog.


Indrani Sen's interview with me:




1. When did you become interested in food and what sparked your interest?


My interest in food started early in my life. I can remember my father writing me a postcard from Paris, while on a business trip "YOUR SAUCE BOLOGNAISE WAS ABSOLUTELY DELICIOUS". I was so touched by this compliment. I must have been about 8 or 9 years old. I was brought up in an atmosphere where food was not only to feed oneself but an art in itself. Later in my life, my father opened a restaurant when I was fifteen years old and I worked there after school for three years. So I guess you can say, my interest in food has always existed.


2. How did you get the idea to write about man'oushé?


The idea to dedicate a whole book on man'oushé came about from a romantic dream I used to have. The dream was to make a thorough research on the pizza and the people behind this legendary pie. After having my three children, making dough became a passion. One day, after finishing a training in a restaurant, I woke up with the idea of doing a research on the man'oushé and disregarding the idea that the grass is always greener on the other side. What was available here in Lebanon was pretty magnificent— I just had to go and search for it—and that's what I did...


3. And mouneh?


The mouneh is the traditional Lebanese pantry. Being a fervent believer in everything that comes from the pantry. It was obvious that this was indeed my next step. The mouneh research is harder because there are so many subjects in so many different areas: dairy, pickling, jams, preserves, dried fruits and vegetables, etc...As the motto says, "SUCESS IS NOT THE DESTINATION, IT'S THE JOURNEY". I am learning a lot and having a great time doing it.


4. Why did you choose those two subjects, instead of other aspects of Lebanese cooking?


The journey is not over, I hope it's only the beginning. I will devote myself entirely to all aspects.


5. What is different about the relationship the Lebanese have with food, compared with other countries?


Food for Lebanese is everything. It's a way to be hospitable, it's a way to be sociable, it's a way to be creative, it's a way to be focused. Food is a celebration for the Lebanese— it can become their reason of being.

6. What role does food have in your household?


Food plays a very important role in our household. My son is very much interested in the culinary arena and not only does he love to help me cook, but he loves to EAT! My husband always says" If my wife is happy, the food is great; if she is sad, the food is not so great". It makes you think of that special ingredient that makes homemade food so special....My two daughters have a replica of our real kitchen in their playroom and play hours serving all kinds of delicious make-believe food to their dolls.I guess food definitely plays an important role in our family life.








In the kitchen of our summer home, baking our Sunday breakfast— man'oushé!

You are invited !

Come to Tawlet on November 18 from 6 p.m to 10 p.m and at Librairie Antoine in ABC Ashrafieh on November 20 from 5 p.m to 8 p.m.for the launching of Mouneh: Preserving Foods for the Lebanese Pantry.

Fish Tonight

I always say the best gifts are "food-related". Yesterday my husband Serge came home with a big bag in his hands. He was struggling to get in with his lunch bag, the bag full of "God knows what!" and his briefcase. Everyone jumped to kiss him, even the dog Belle pleaded for her daily caress. Then everyone went away leaving him with all his "stuff", ignoring his distress.  He got angry that nobody rescued him, put the bag on the kitchen counter and stated, "This is fresh fish from Syria from the a lake in Homs fished by Sleiman yesterday." Sleiman works with my husband at the family factory. I ran back to the kitchen immediately and we all started laughing!

So today, I was very inspired with this gift. I crushed garlic (lots), chopped an onion, squeezed some lemon juice, brought out my magical ingredient (olive oil from Beino, Akkar) and started on my masterpiece... all modesty apart, of course... It just adds flavor to the story... So, I thoroughly washed the fish with lemon juice and water. Drained the pieces well. Mixed garlic, lemon juice, added a teaspoon of paprika and poured the whole mixture on the appetizing  fish. I added the chopped onions, and chopped lots of fresh cilantro (coriander) to finish the work. A sprinkle of salt and the fish was ready to be cooked in the hot oven. It is very important to preheat the oven when baking, I always say... Now I'm going to sit down with my family and relish the savor of this delicious gift from Syria, Thanks Sleiman!

The fish before / after  it was cooked! Can you smell the coriander???? OK, I'm definitely hungry!

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My Photos in the New York Times

I invite you to watch this slide show with my photos taken of  my friend Chef Joe Barza's delicious Lebanese recipes. We are dreaming of doing a book together someday, maybe when I finish Mouneh and he finds time for me! :) He has become a famous chef who is sought out in all continents of the world. He spends his time traveling and cooking for many who are really impressed by his craft. Bravo Joe!  

Slide Show NY Times

My Printer's Reaction

He said, "It's 98% perfect! and I don't say this to everyone" So I am going to work on the 2% fallacy, as I am a beast of PERFECTION!!! This motivated me even more ...Now I am in the process of re-reading again and again, so amazing to see the book coming to life. We are testing different types of papers to see which one is best suited. There are so many variables that are taken into consideration when one wants to print a book... If you have a few hours, I'll tell you about them one day over a lavish meal...and a few glasses of red wine... :) OK, back to work...A lot of adrenaline... Keep thinking of Julia Child and her determination, gives me courage...The children are studying today at home, a collective state of mind. Better days ahead!

Forget not that the earth delights to feel your bare feet and the winds long to play with your hair.
Kahlil Gibran

Watch as a new life blossoms, slowly, naturally - as nature intended.