In Small Packages Comes a Revolution of Flavor

This picture has been popping up all over my facebook newsfeed as Tunisian after Tunisian switches their profile picture. Not many people have heard of Tunisia and even if you consider yourself "informed," l'esprit tunisien is nonetheless most likely a novel concept. I happen to have grown up with a Tunisian family, spending at least a few nights a week eating Tunisian food and listening to the Tunisian news stream over the internet (which was a novel concept back in the 90s). If my ethnicity was decided by the cultures that I grew up surrounded by, I would be Angelino, French, Tunisian, and Chinese. Needless to say, I have always and will always love Tunisia. The Tunisian Revolution is well... revolutionary. It's one of the first of its kind: born and nurtured by the people and not an opposition party. And now, the revolutionary mindset is spreading throughout the Middle East: Hi, Egypt. And as President Obama said in his 2011 State of the Union speech "Around the globe, we're standing with those who take responsibility... that same desire to be free in Tunisia, where the will of the people proved more powerful than the writ of a dictator. And tonight, let us be clear that the United States stands with the people of Tunisia..." With people beginning to take a stand, it brings wonders of the future and what is to come. There are fears of fundamentalist factions gaining power through this coup à la Iranian Revolution. However for all the fears, there is double the hope for a new regime that represents the people and their desires. I cannot comment on what type of governmental hierarchy/organization/etc. I think will take over or whom I think should. Instead, I watch as a bystander, watching and hoping in ernst for the eventual outcome. Oh, how exciting these times we live in are.

So in dedication to my Tunisian family, those of you abroad--from Romania, Paris, to Los Angles--and to those still in Tunis and Sfax, this post is for you. Having a "Tunisian family" means I grew up cooking (mainly eating) delicious food. So while my family had an extravagant Maghreb Feast, I donated my favorite recipe: Brik (pronounced like the building material). Also, if you're not a fan of tuna, I recommend replacing it with ground beef! (Oh sooo delicious) It is a tuna and soft-boiled egg turnover--a small packet, lightly fried in olive oil. Like the small country hanging out at the tip of North Africa, these small packages are bursting with a revolution of flavor. Unexpected and delicious, one bite and you're sure to be hooked!

Here are a few shots from the rest of the night. (I apologize that I don't have a camera; you can thank Blackberry for these)

(tzatziki sauce in martini glasses, later accompanied with kabobs)

(Chicken Bastilla --Morocco)

("The Salad Room" 11 different North African salads)

Tuna and Caper Brik

(or ground beef AKA option 2) (Serves 7 people)

Spring Roll Wrappers

1 medium-sized Onion, diced

Salt & Pepper

Olive Oil

Eggs (1 per serving)

OPTION 1:

1 can Tuna Fish in oil

Capers

OPTION 2:

1 package Ground Beef

1 bush of Parsley, chopped

-OPTION 1: Take a pan and drizzle a little bit of oil in it. On medium-high heat, add the diced onions. Allow them to simmer for 5-10 minutes (or until soft).

-In a separate bowl, add a can of drained tuna, capers (drained of their juices), a bit of salt and pepper, and the cooked onions (try to get as little of the oil into the bowl!). Be careful to not let the mixture to get too oily!

-OPTION 2: Take a pan and drizzle a little bit of oil in it. On medium-high heat, add diced onions. Allow them to simmer until soft (5-10 minutes) and then add the ground beef.

-Stir the meat until it is fully cooked. (no more red pieces). When stirring, constantly chop up the meat to make it into small pieces.

-Transfer to a bowl and add parsley. (This stays good for a couple of days at least and can be made in advance or used for leftovers)

-Fill a stovetop pan with 1" of olive oil (or a few centimeters)... You can use the pan from the onions.

-Put the stove on medium-high heat and allow the oil to heat up. You will know when the oil is hot enough with a simple trick: Wet your hand using the faucet. Then flick a few drops of water into the oil. If it sizzles and pops (you should be able to hear and see it) once the water hits the oil, then the oil is hot enough.

-Meanwhile, separate two of the spring roll wrappers from the package. (Note: wrappers are very thin!)

-On the wrapper, place a small amount of the meat mixture in a crescent shape. Then crack the egg into the middle of the crescent, placing the egg and the egg yolk surrounded by the meat mixture.

-Fold the wrapper in half and place into the hot oil.

-Once you place the brik into the oil, use a spatula and press down on the brek all around the filling. (This makes sure not a lot of oil goes into the middle of the brik.)

-Lightly push some oil over the top of the brik. Flip the brek after 2-3 minutes. Cook another 2-3 minutes on the other side. The brik should be a golden-brown color.

-Place onto a paper towel and allow to cool for a few minutes. Then serve!

-Repeat until you have made enough for you and all of your friends! :)

This recipe is flexible! You can mix and match and play around with spices (if you so please) until your brik is exactly the way you like it. My mom likes to squeeze lemon juice on it. My friend's father likes to add tartar sauce (the time I made it with sharkfish--Hawaii was wonderful!) Personally, I like it the good old fashioned way. The way I grew up with. The way I was taught. Maybe I'm a traditionalist, or maybe I'm just a sucker for brik. I hope you enjoy one of my favorite foods. Once you learn how to make these, you might keep the ingredients in the freezer for a rainy day... (That's what I would recommend).

This is how I spent my winter break...

(The first shot it of a waterfall off the Hanakapiai Trail.... The second shot is Ke'e Beach)

And this is the harsh reality of winter...

(The first shot it of Barnard's campus during a blizzard... The second is post blizzard number 2...)

If you're in the Northeast, stay warm.

If you're in the Mid-West, stay really warm.

If you're on the West Coast, namely California, I'm jealous of your weather. Don't take it for granted!

And no matter where you live: Live Well. Eat Well.

Even the Gourmet Can be Broken Down to 1-2-3

"Just before the death of flowers,

And before they are buried in snow,

There comes a festival season

When nature is all aglow."

-Author Unknown

Fall is a befuddling season, one of nothing but oxymorons. Harvest season brings life and nourishment, quickly followed by barren trees and fallen leaves. Then comes winter... Well let's forget about winter. That's still sort of far away...

I apologize for my inconsistent postings as of recent. Life has a funny way of throwing things your way, whether it be that awfully dreadful midterm or that ridiculously fun party. But here I am for you, nonetheless, with a heart-warming recipe for those who are willing to try a slightly more complicated* recipe.

*Life is complicated. You should get used to it. This recipe is actually easy to make, just seems intimidating. Be not fooled. Intimidation is nothing but an illusion. Whether it be a class you're taking, a job you're applying for, or even a person you're interested in, intimidation can deter you from living that full experience. If life were filled solely with grade-boosting classes, what would you find interesting? Would the effort be worth it? Then why do it? I think people need more than that but that's solely one person's opinion... Just some food for thought and questions to ponder for the rest of you... And now for the gratuitous cooking reference (this IS a food blog after all...).

Live that scene in Julie & Julia where Julie takes on the duck. "I will make you!"... Except this recipe is easier to make than Julia Child's duck.

This recipe comes from Rozanne Gold's cookbook "Healthy 1-2-3: The Ultimate Three Ingredient Cookbook." Sometimes, it really is as easy as 1-2-3. I made carrot puree in roasted onion cups, only with three ingredients! It's a great recipe for fall because it can be a main course, with some couscous (or any nice whole grain--think rice, barley, buckwheat, wheat-berries, etc), OR as a side-dish with some red-meat (iron and protein!). As a forewarning, this recipe does require a tool that is not available to all college students: a food processor (OR a blender). I personally went to my friend's place to use her blender. Be creative!

Carrot Puree in Roasted Onion Cups (Serves 6)

7 large onions (about 1/2 pound each)

2 tablespoons olive oil

1.5 pounds slender carrots

-Preheat oven to 425 degrees Fahrenheit.

-Peel and finely dice (think little cubes) 1 onion. Set Aside. Cut roots from remaining onions, but do not peel the outside. Cut a small slice from the bottom so that the onions can sit upright. Cut 3/4-inch-thick "hats" from tops of onions. Using your hands, coat each onion with a little olive oil, using up to 1/2 tablespoon, and place root end up on a baking sheet. Bake for 1 to 1.5 hours until soft.

-Meanwhile, peel carrots and slice into 1/8-inch-thick coins. Heat the rest of the 1.5 tablespoon of olive oil in a large nonstick skillet and add diced onions. Cook over medium heat for 5 minutes, or until soft but not brown. Add carrots and raise heat to medium. Add 1/2 teaspoon kosher salt and freshly ground black pepper.

-Cook the carrots and onions, stirring often, until soft and golden, about 20 minutes. Add 1/2 cup water and cook over high heat for 2 minutes, until the water is absorbed. Add another 1/2 cup water and cook over high heat for 2 minutes longer. Some water will remain. Transfer to a food processor and process just until smooth. You should end up with about 2 cups of puree.

-When onions are soft, remove from the oven. Let them cool down a bit and then remove the outer skin and using a small knife, scoop out about a third from the center of each onion. It will end up being a few of the inner layers. Discard or save for leftovers.

-Fill up with the carrot puree and place under the broiler until lightly browned.

Serve immediately!

The dish changes depending on the type of onion. Use white spanish onions if you want a sweeter taste. Red onions will be more savory. I used white spanish onions and served it with a simple salad and couscous (from a box) and served this up to my family during one of their visits.

This dish is ridiculously healthy and ends up looking beautiful! It's been a while since I've posted... or should I say almost forever. I apologize for that and have some good seasonal postings coming up!

Life is pretty hectic. It is la vie à la New York. Every day is a new day with new things to do. It's this cyclical change and the occasional fruit-and-veggie street cart that seduces me on my quotidian walk into making some new fun seasonal dishes. I will do my best to post more consistently from now on and help keep things...well--new. As usual, live well. eat well.

As for me, I will be enjoying the

before it becomes...

The two fall shots are picture I took last year during fall in Central Park and Riverside Park, respectively, on film. The winter shots are of the cleverly named CollegeWalk and the main Columbia campus quad by my friend Angela Zhao during last year's winter.