Monthly Archives: February 2013

Lebanese man’oushe, za’atar flatbread

Posted on February 28, 2013 by Maureen Abood
Manoushe 2, Maureen Abood

My brother Chris was the first to speak to me of the man’oushe. Every time he returned from a trip to Lebanon I wanted to sit him down and discuss, in detail, every bite of food he’d eaten. He was … Continue reading →

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Favorite Things: A baking stone, with handles

Posted on February 26, 2013 by Maureen Abood
Emile Henry stone with handles, Maureen Abood

A pizza stone is heavy. It’s awkward. It gets hotter than Hades. It’s the sort of thing you might “forget” and leave behind in the oven when you move, just to avoid figuring out how to pack it. But once … Continue reading →

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Lebanese cheese:Jibin, with habibi-love

Posted on February 22, 2013 by Maureen Abood
Jibin with olives and bread, Maureen Abood

I thought that the jibin was not going to be the multi-day, better-watch-a-video-to-see-how-it’s-done kind of cheese. Such a video does not even exist, by the way, because jibin is supposed to be so simple that nobody, I mean No One, … Continue reading →

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Favorite Things: Cheesecloth, ultra-fine

Posted on February 20, 2013 by Maureen Abood
Cheesecloth ultra-fine, Maureen Abood

I am astonished when I think back on all of the straining (in the form of labne) that I have made over the years, only to note that I haven’t used cheesecloth in the process. I used cheesecloth to strain … Continue reading →

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Ingredient: Rennet (yes, rennet)

Posted on February 19, 2013 by Maureen Abood
Junket boxes, Maureen Abood

All I can say to introduce rennet is if you have not cooked with it before, then great!, we are entering new territory together. The easy definition of rennet is this: it’s a little tablet that is used to turn … Continue reading →

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A Valentine Postcard for You

Posted on February 14, 2013 by Maureen Abood

We can only be said to be most alive in those moments when our hearts are conscious of our treasures. ~ Thornton Wilder (Swan song in the evening on Little Traverse Bay. My heart is conscious of you this Valentine’s Day, … Continue reading →

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Raspberry Cream Scones with Rose Water Glaze

Posted on February 12, 2013 by Maureen Abood
Raspberry heart scones with rose water glaze, Maureen Abood

I like to think of it as my first act of food writing. It was just a few sentences on the back of a postcard (I’ve loved postcards for a very long time), sent home to my family on my … Continue reading →

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Double Chocolate Cake with Fluffy Pink Icing

Posted on February 7, 2013 by Maureen Abood
Chocolate cake, Meringue icing, Maureen Abood

Given that my birthday falls near Valentine’s Day, I am into a layer cake for a Valentine dessert. My mother baked me memorable cakes always for my birthday, with my favorite marshmallow-like frosting, ethereal and light and pink over a … Continue reading →

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Favorite Things: A smaller, taller cake pan

Posted on February 6, 2013 by Maureen Abood
Six inch cake pans, Maureen Abood

While few things say a party, or a birthday, like a layer cake, the ones we always made at home came out on the short and stocky side. I thought the issue was that the cake just didn’t rise like … Continue reading →

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A Valentine’s Day Dinner Menu

Posted on February 4, 2013 by Maureen Abood
Braised short ribs, Maureen Abood

I like to go out on Valentine’s Day for dinner about as much as I like to stay out all night on New Year’s Eve. You’ve got double the number of tables in the house, and “Prix Fixe,” overpriced, molten-chocolate-blah … Continue reading →

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Postcard from Up North

Posted on February 2, 2013 by Maureen Abood
Snow trees at Wolverine, Maureen Abood

A man’s errors are his portals of discovery. ~ James Joyce (Born Feb. 2) (Michigan pine forest in February snow, at Wolverine; a good month for exploring portals.)

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