Theme of the #igphotoproject_gfw today is #trio. This missile-like trio of yomari, steamed rice flour dumpling filled with chaku filling made with jaggery cane syrup, is served in Newa Lahana restaurant in Kirtipur, Nepal. The sweet and warm filling pours into your gelatinous bite. This village is not far from Kathmandu and it's well worth a visit to eat at this women run cooperation. #newar #newalahana #kirtipur #nepal #yomari #chaku #jaggery #ricedumpling #gfw_oct17
My visit to Paris was both for work and for pleasure. I am so stoked that my work is my pleasure! I went there to give a lecture called A taste of food writing at the gastronomy program HEG of @lecordonbleuparis and @universite_de_reims This madeleine (best in Paris) from @ble_sucre was one of the writing prompts. Recommended by @davidlebovitz Thanks @the_collz for the photo! #madeleine #paris #writingprompts #writingworkshop #foodwriter
The mustard section of Le grande epicerie of Paris. Not only your regular mustard but with matcha, chia seeds and even gold flakes. I better rush home and work on my mustard manuscript. @lagrandeepicerie #paris #mustard #mustardbook #moutarde #hardal #senape
Visited the Irwing Penn exhibit today at the Grand Palais in Paris. For free, thanks to my @thegfw journalist pass. Penn was most famous for his corner portraits and fashion photography for Vogue magazine. Less known are his food photos. Here is one: beef still life. He also shot a series called small trades, for which he photographed workers in their clothing and with their tools, isolating them in his studio turning them into prototypes of their craft. Beautiful exhibition. #paris #irwingpenn #grandpalais #beef #beefstock
From Paris with love...for macaron. I took a 'secrets of macaron' class today with chef Eric Verger @lecordonbleuparis . We didn't prepare the mountain behind. In fact what I created tasted great but cracked like dry mud! But hey, success doesn't come so easily. One needs to learn the techniques from a master and then practice practice practice...Good anecdote I can use at my writing class tomorrow. #macaron #paris #bakingisacraft
Often first dinner in Paris is a galette: simple, satisfying and filling meal prepared in these #narrow counters of crêperies. I love the taste of buckwheat and their hexagonal shape. They pair well with apple cider. Bon app! #gfw_oct12 #igphotoproject_gfw #paris #galette
Yesterday I made a quince jam with cloves, one of my favorite jams I know from my childhood. My mom makes it with a strong clove taste (she also adds cloves to black tea). As I tried to label the jars in Italian I was surprised that both ingredients demanded so much space! Chiodo di garofano literally means carnation nails, much less romantic than what we call them in Turkish, both the flower and the clove: karanfil. A word borrowed from Arabic...In fact it's possible to make a jam with carnation petals and cloves. Would I then call them karanfil & karanfil or garofano & chiodo di garofano...? #gfw_oct10 #igphotoproject_gfw #gfw #photochallenge #surprise #clove #karanfil #chiododigarofano
Steam...rising from the risotto pot. This week I took my students to Ferron company for a visit of their antique rice mill and a company presentation. After that we were all ready for a risotto with pumpkin. Unlike the most common recipe, Chef Maurizio Ferron added all of the broth in one go and did not stir risotto or add more broth while cooking. The result was very tasty. #photochallenge #gfw_oct5 #igphotoproject_gfw #gfw #steam
Today's prompt was 'dense'. It launched me to prepare a savory bread with almond flour, parmigiano reggiano cheese and cubes of guanciale (cured pork cheeks). It's dense in taste and in energy. I had a slice of it and lunch was settled. Then I had a second slice for my hungry nose. #igphotoproject_gfw #gfw_oct4 #gfw #verona #savory #bread #dense
