Photo by snappygoat.com
Pandemic cooking has merged with the research for my food history/cookbook, so I’ve been testing dozens and dozens of new recipes, tweaking and fine-tuning to make them the best they can be. Because, after all, every cook has her/his own special twist secret makes a dish special.
With bated breath I awaited the fall crop of pomegranates. My study of the fruit’s history and travels was complete, but recipes needed testing. Late fall they finally arrived, and as soon as they did, I bought a bunch and plunged into recipes for the chapter on this amazing fruit with the tart-sweet, ruby-red arils.
Only one recipe, stemming from the Golden Age of Spain, did I have to exclude completely. Although I loved the idea of featuring this historical dish for chickpeas and honey with, and as hard as I tried to get J to enjoy the “different” flavors of said dish, I knew in my heart that he was right. People don’t want food that tastes bad, so why include a recipe for it? So, as much as I hate to waste food, I couldn’t bring myself to eat the leftovers for lunch the next day. Down the disposal they went.
But the rest! Oh, my. All came from Asia, the fruit’s birthplace, and some were out of this world. Persian kufteh-ye pesteh-o Anar and Indian chicken chitarnee were so delicious that they have earned a permanent place in my repertoire.
I realize that I have the best job in the world. I get to prepare, taste-test, and then share delicious meals with the people I most love in the world. And then I get to offer those recipes to everybody who wants them.