Showing posts with label Rose water. Show all posts
Showing posts with label Rose water. Show all posts

Monday, December 15, 2014

A story of Baklava


George was a shy man. He’d never ventured into the wilderness. He’d never taken a bunch of drugs with his pals. In high school, he simply went to high school. No sports, no extracurriculars. He just went and came back. Every day, coming and going. Like the breeze in the wind, everyone just let him fly by. He was effectively a ghost. He never made a name for himself, never did anything to stand out.
And he was content with that, because he had other things on his mind. And, to George, real life is within the mind. He was a successful man his entire life, in his mind.

In college, Myles studied business. He went about his days the same way he did in high school. He went to class, and came back. And so on and so forth. He never built a relationship with anybody. Not even his roommate freshman year could get a word out of him.

By the time he was 27, George had become a wealthy businessman. He’d perfected the art of buying and selling stock. It’s a job that doesn’t require leaving the house, doesn’t require any real communication with anyone, and so, George was living a pretty fulfilling life.
Each night, George would create a meal for himself. Cooking was his vice. He’d become a master chef over the years of living alone. He loved every bit of it. The high heats, the sizzling of steak on a pan, the aromas, rolling dough; he loved it all. Each and every night was something different. Yes, George was a simple man, but happy nonetheless.

Karla was the exact opposite. In school, she was the flame that kept on burning. She once got suspended for clogging every single toilet in the girls’ locker room with old pairs of shoes that she’d never thrown out because she thought it’d be funny. Another time, she even told her teacher that she was going to punch them in the face for telling her she got a math problem wrong. She was suspended for that too.

School wasn’t exactly her thing. And grades never really went in her favor. Karla was beautiful, though. She had a spice about her that most men could never ignore. And beyond her nonsensical violence and odd mannerisms, she was a kind-hearted girl. That’s what got her by, mostly.
She never went to college. Her parents didn’t want to put up with her failures any longer. So she began to work in a restaurant; her father knew the owner and got her a job as a food-runner.

For seven years she worked there. Without complaints, she brought food from table to table and the empty plates back to the kitchen. She’d never been promoted to waitress; her foul mouth was too casual.

When she turned 26, though, her boss decided to give her a new opportunity.
“Janet just left,” Boss man said. “I need someone new to go buy the groceries for me now; you interested?”

“Fuck yea!” Karla said.
So, the Boss gave Karla a list of over 50 items to go and pick up from the market. Each and every day she’d have to do this--no more food running.

One day in Stop & Shop, George laid eyes on a beautiful woman and her extremely filled shopping cart. It was Karla. He didn’t think much of it, like he didn’t most things, so he just trolleyed along.
The next day, George saw the same women, with the same big shopping cart, and he thought to himself, “Whoa this woman must have a big family.”

Weeks went by. Karla had become very proficient at her new work. George remained the same. George continued to see Karla around the grocery, but never thought much of it. Karla never noticed a simpleton like George.
Then, on one magical day, it was the 23rd of August, George and Karla found themselves in the same aisle at Stop & Shop. It was the nut aisle. Karla looked over at this man a few feet away, and she saw his blank face putting a few bags of peanuts, pine nuts, almonds, walnuts and pistachios into his cart.

“So you like fuckin’ nuts do ya?” Karla said.
George looked around, bewildered. “Excuse me?” he said.

“I was just wondering if you think you have enough nuts in your chariot.”
George was so confused. Why was this woman who he’d been able to avoid for months talking to him?

“Ma’am, I believe that’s not your business,” he said. “But if I had to elaborate, ma’am, I’m making Baklava.”

Karla was looking into this weirdo’s face and could tell he doesn’t get out much. She was pleased to mess around with him.
“Did you say there’s something wrong with your back?” Karla said.

George spoke up a bit. “No, ma’am, baklava. It’s a dessert pastry that’s quite delicious. I need nuts to make it. If you just wouldn’t mind letting me be, I could go on my way and you could go on yours.”

“Back Lava, huh. Where you from, Irania or something?” Karla asked.

“Ma’am, that isn’t even a place. Now please, go away.”
This may not seem like it was going anywhere, but, amazingly, Karla was fascinated by the man. Something about him was different. She especially liked how he didn’t want to talk to her, and that kind of challenge is the kind she’s interested in.

“Now wait a minute,” she said. “I’ve been working for a restaurant for eight years now and I don’t know a lick of cooking. Now, I’m tryna eat some God damn Back Lava. Do you think I could join you?”

“Listen, ma’am. I’m more a solitary man, and you’re a rather disgusting woman, so I’d rather not.”
“But, say now, I think you can warm up to me. I wanna learn how to cook, and you seem to know a shit or two. Now, lemme learn witcha.”

George had no choice. No one in his life had ever even spoken to him this much, nonetheless want to talk to him more.
“Ahh heck, why not,” George said. “Alright, meet me at my car and we can cook together tonight.”

And, wouldn’t you know it; Karla had a knack for cooking. She was the ying to Georges yang. The baklava came out delicious and the two cooks got along splendidly in the kitchen. It was the beginning of a beautiful friendship between two mismatched people and it all worked out. Their lives perfectly intertwined and from then on, they cooked together each night. Just like George had always done, except now, with a crazy partner.
George became a little more outgoing, and Karla became a little more mature. The End.
 

Tuesday, December 2, 2014

Sugar Sugar Sugar

 

I'm the type of person who thinks adding nine spoonfuls of sugar into a cup of coffee is amazing. Why not make it ten? I'm also that guy who orders water with a side of lemons at Applebees and then uses all the sugar packets on the side of the table to make lemonade. To me, there is no limit on sweet. From cotton candy to rock candy to caramel and rum, sugar has many forms and they're almost always delicious.

If you've ever seen of tried Middle-Eastern desserts, you'll notice there is plenty of sugar (like any dessert). Middle-Eastern desserts normally use dough and a mixture of honey and syrups. The dessert we'll be making tonight is a mixture of those two things and, surprisingly, cheese. Alright, well, maybe not so surprising, I mean, there are inventions like cheesecake and easy-to-reach pages like this and this to make it seem common, but… ahh who am I kidding? Cheese is used everywhere.

The dessert we'll be cooking tonight is called Kanafeh. It's heavy on the stomach but sweet and delicate as can be. It's, truthfully, a taste I cannot describe other than to say, try it yourself. Hopefully through my explaining how I did it, you can imagine how it tasted. 

Start by heading to a special Middle-Eastern grocery. There, you'll have to pick up shredded phyllo dough, Akawi cheese and rose water. I must say, it was a challenge walking up and down the isles of a foreign grocery; I couldn't read anything. Luckily, the not-so-enthused cashier extended his role to shopper-assistant.




 
The ingredients I used to make this dish was: water, milk, sugar, lemon, rose water, phyllo dough, butter, ricotta and Akawi cheese, and pistachio. 

To begin, prepare. You'll need a pan, oven sheet, spatula, and large bowl.

Start by making your syrup. This is a thickened mixture of sugar and water. On a hot stove, place 3 cups of sugar for every 1 cup of water into a pan. So, I used 6 cups of sugar and 2 cups of water. Stir continuously. It should take about 10 minutes to reach a good thickness. Add in some lemon juice and a tspn. of rose water, and thats it. When you feel like the consistency in the syrup is just right, dump it all into a carafe (or any adequate receptacle). This mixture can last for months in the fridge, by the way. Set this aside. 

Next, preheat your oven to 350 degrees. Then, take out your phyllo dough and place it in a large bowl. Melt about 3/4 of a stick of butter and pour it onto the dough. Add in a half cup of milk. Mix the three ingredients together until they are evenly distributed. 

Next, grab a baking sheet and begin to place some of your dough mixture inside, this is the bottom layer of your dessert. Spread it evenly and then, firmly press down on it with a spatula to make a solid layer with no holes. 

Next, take out Akawi cheese and cut it into small cubes; about 4 cups worth. Then, in another large bowl, mix the Akawi cheese with 2 cups of ricotta cheese. Mix it manually until the cheeses are combined evenly. 

Your cheese mixture is going to be the middle layer of the pastry, so, begin to place it in. When you've covered the entire pan with the mixture, firmly press down on it to make a solid layer with no holes (haven't you read that already?).

Lastly, spread the dough mixture atop as it is the final layer to the dessert. And again, once it is evenly distributed, firmly press down on it with a spatula to make a solid layer with no holes. 

Throw the pan into the oven for 40 minutes. When you take it out, let it settle for at least 10 minutes. And then, to take the pastry out of the pan, flip it onto another plate. Place a plate onto the open side as you flip it, so there is no mistakes. You don't want all your hard work to end up on the floor!

And that's it. Once it's alone on a plate you'll see an aesthetically pleasing and soon to be delicious pastry. Take your syrup from the fridge and drizzle it onto individually cut slices. Then, for final touches, sprinkle ground pistachios atop the dessert. If you don't have a mortar and pestle, like me, good luck. I used the back of a spoon in a bowl. 

Enjoy the sweetness!