Tuesday, June 14, 2011

Life's Journey

The Beginning of a Long Journey
as posted in Poetry of Food

Serendipity "is the effect by which one accidentally stumbles upon something fortunate, especially while looking for something entirely unrelated." You may say "it is written", it is destiny. This is my story, the one I fell upon, the one I am still writing, the one I am struggling each day to produce, to invent, to fabricate, and most of all to create. My life should have a sense. I always felt this from the very beginning. I should leave a trace—
one that is significant to me, to my family, to my community, to this place we call "earth". This trace should make some kind of difference. Someone or something must be better because of my doing —of my continuous efforts. It should be like a faraway scent that produces a memory —a memory of the past, a memory of better days, a memory of the senses, a memory of man's fading goodness ...

It began in my father's restaurant at the age of fifteen. Those were difficult years, but the base of my culinary education. Times passed since those days - I married , had three beautiful children, and still in the back of my mind, the recurring dreams of food related journeys and adventures. A woman's role in a family is maternal. What better way to show your innermost maternal instinct than by feeding your children. Isn't it the first instinct that a child initiates when he suckles on his mother's breast? Feeding your children with your knowledge and wisdom of life's experiences is essential, but also feeding them with real wholesome food made with the most important ingredient, LOVE, is imperative and sets THE example.

"It was written" that I would leave the USA and go searching for my roots in Lebanon, my country of origin. It was destiny, some call her fate, that knocked on my door and showed me the way. It was she that led me to visit all corners of the country in search of food related subjects and matters. It was she that gave me the chance to understand this diversified group of people who have all welcomed me as one of their own. It was she that gave me the perseverance to learn a new trade to capture these moments through the use of my camera. It is she that gives me the strength to carry on to fulfill my assignment—to preserve my country's culinary traditions, to defend its authenticity, to ensure its survival.

Sunday, June 12, 2011

Picking Akub in the Shouf with the Massoud Family



Rima and Masssoud Massoud are wonderful people. They live in Ramlieh, Aley. Massoud works the land, while Rima makes mouneh from the produce of her husband's hard labor. She sets up shop every Saturday at Souk el Tayeb selling her products and makes the most amazing manakish (all types including fatayer). I have known them for years. I have seen their children grow up so fast to young handsome adults. This trip to Niha is special to me because the time I have spent with the Massoud family was forever recorded in a beautiful story written in the Mouneh book.The place where they go to pick Akub on a yearly basis is simply breathtaking. Samira, Massoud's sister is phenomenal. She is amazing, full of energy and spunk. I'm really lucky to have moments like these with the people of my country. I really cherish these moments and I wish everyone would stop thinking of politics and just sit and enjoy each others company over FOOD. Is there hope for our country? I'm thinking of a food revolution, anyone interested?

A few pics to share ...













Friday, June 10, 2011

Today in the Shouf

Two young male goats fighting
Shooting for Helwe wa Moora
I simply could not have this baby goat killed for the rennet demonstration
Life as a goat, simply wonderful!
Ezzat Majed, a dedicated goat herder
Over 500 hundred goats

Today in the Shouf, I visited Abla and Ezzat Majed to shoot my weekly program. We had discussed with Majed a full demonstration on the making of rennet, naturally using the stomach of a milking calf. As soon as he came with the kid, I grabbed the goat and decided that no way would I be part of this. I took the goat and felt that feeling, like one has when a mother gives birthan indescribable feeling of love for this animal. I almost took it home, but I pictured the miserable goat in an apartment in Beirut, longing for his mother. The feeling you get in nature with this herd of goats, away from man's pollution is incredible. I felt at peace during the whole day, as if I had taken a long vacation. I'm sharing this with you to let you know that "heaven" or the likes is not very far. It can be a few kilometers (miles) away. You just need to disconnect and remember how our forefathers lived, perhaps by visiting your local shepherd. I intend to put these wonderful people on a pedestal with my next book.
















Thursday, June 9, 2011

Green Responsible Tourism Program

Green Hand is taking initiatives to create very exciting tourism that I can certainly identify with. Here enclosed is their next journey. Join them if you can, it sounds like great fun.
Green Responsible Tourism Program
Launching of the Aacoub Trail on Sunday, June 19th, 2011
Aacoub Trail Program: (Aacoub Latin name: Gundelia Tournefortii)
8:00 Departure from Beirut meeting point in-front of AL-NAHAR building, Down Town.
8:40 Departure from Aley meeting point in-front of Green Hand Main office, Old Souk.

Ain Hercha (~ 100 km trip) expected arrival 10:00 am
-    Lebanese traditional breakfast delivered by the families of Ain Hercha (45 min time).
-    Soft to Medium round trip hike to Ain Hercha Romanian Temple (90 min time).
-    Spiritual visit to the nassek of Ain Hercha “Brother Naseeb” (60 min time).
Rachaya Al Wadi  (~7 km trip)
-    Independence fortress (30 min time).
-    Old souks (30 min time).
-    Craftsman – traditional and artistic stoves (30 min time).
Aiha  (~ 5 km trip)
-    Environmental Green Lunch. (90 min time).
-    Exhibition of traditional home made food items of the women’s cooperate in Aiha.

Estimated time for arrival, Aley: 6:00 pm and Beirut: 6:45 pm.

 The Aacoub Trail Needs:
1-   Walking Shoes, Hat, Sunglasses, Sun Screen, Extra Jacket or Flees.
2-   Bottle of Water.
3-   Camera.
4-   ID or Passport.
The Aacoub Trail Donation Cost:
40 USD, including: Guide, Transportation, Breakfast, Lunch and guided Aacoub visit.
For Reservation and Confirmation:
Deadline, Monday – June 13, 2011 by SMS on 03716344 or e-mail: info@greenhand.org.lb
Payment is requested to be delivered in cash to Green Hand Main Office in Aley by Wednesday, June 15, 2011 maximum, or by Western Union to Mrs Abir Kassis & through sending the code by sms to 03716344.
N.B.:
1-   Kids are allowed on parents own responsibility via the same donation cost. I spoke to Zaher to lower the price, he agreed for $30.
2-   Pets are not allowed.
3-   Friends that like to follow with their cars are welcomed via the same donation cost.
4-   Booking without payment will not be counted.
5-   Our trip does not include medical insurance.
Please Feel Free to Contact Us for any Further Inquiry:
Abir Kassis
03 716 344
Aley Meeting Point
Zaher Redwan
03 760 854
Beirut Meeting Point



Monday, June 6, 2011

Organic Bakery in Beirut

I'm always a sucker for trying new breads. Today I ordered through BioBox, the Lebanese organic e-market, a loaf of whole wheat bread from Lebanon's first organic bakery (to my knowledge). I have the loaf in front of me. It comes in a neat bag with a lot of information printed on the package. The bread is certified by IMC to be 100% organic. I open the bag and it smells great. . The loaf is medium - small, but for me...it's looks too perfect. I wanted something more rustic, but that's just me. It smells very sweet, according to the label the bread is sugar free - instead of sugar the bread recipe is produced with agave syrup (how much?). The price of the loaf is 6,500 LL. This is good option for those looking for an organic alternative. I, for one, cannot imagine not baking my weekly bread. It's part of who I am, what I want to be...what I want my children to remember when they leave the nest. I hope to find an organic wheat one day with a reasonable price so I can use it to make my loaves of bread.

Saturday, June 4, 2011

Barbara at the Fish Market Helwe w Morra



This report is special because it deals with foreign Chef Brody White, from Canada, coming and working in Lebanon after training in Paris - the result, delicious food and fine cuisine in a fine setting called Burgundy. The segment starts at the fish market at the port of Beirut where Brody and I meet early morning. It's exciting to watch the fishmongers sell their fish and display the wide array available. I appreciated the fact that Brody goes out of his way to learn about local products and recipes and integrates them in his cuisine when possible. His plates are beautifully presented and I was really amazed with the taste and different flavors. Many TV viewers have asked for the recipes mentioned in the segment. Chef Brody will send them to me very soon, therefore I shall post them asap for you to experiment.

Here it is, sent today ....can't wait to try my batch! Thanks Brody...


Pickled Market Vegetables

This recipe was developed in order to have a regular stock of great tasting vegetables year round.  I have been very fortunate to find some passionate people here in Lebanon producing and foraging fruits and vegetables.  Unfortunately, due to strict guidelines when using or abstaining completely from growth aids and pest control in vegetable production, the seasons become very short.  Pickling, as we know is a great way to extend the time frame a little bit, thus we can enjoy certain products in one form or another almost year round.   While staying true to our health strategies, we are adding flavor with a few “NO FAT” ingredients such as vinegar and time.

Pickled Organic Baby Beets

250ml  White wine or champagne vinegar
250ml   Regular white vinegar
500g    White sugar
2L        Filtered water
50g      Pickling spice mix
2kg      Cooked and peeled organic baby beets
(in the report, he mentions salt too - let's say about a tablespoon of sea salt)

2          Clean and sterilized large glass jars and appropriate sized lid

   Combine vinegars, sugar, salt and water and bring to a boil.
   Divide beets and spice mix into the two jars and cover with hot vinegar solution.
   Cover jars with lid and submerge entirely in boiling water for 30 minutes.
   Cool jars to room temperature then store in a cool dark place for at least one week before serving. 

This recipe can be used for any vegetable and even some unripe fruits by simply adapting to the required cooking times for each variety. 

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