Basque-It, Full!

 

BAB beach arr

Longing to leave work days and dreaded deadlines, behind? So, too, do the French. ‘Being one’ with an idyllic postcard in real time many find themselves escaping to surf city central – beloved Biarritz, in the South of France.

Maison Adam Biarritz 9 arrFacing the Atlantic Ocean and bordering Spain, the sandy beaches of Biarritz are among one of my favourite coastlines. Designating summer days with basking under the sun, what’s one to do once the temperature drops? I don’t know about you, but soaking up the rich Basque history that is synonymous with BAB – Biarritz, Anglet and Bayonne – is what I have in mind.

Gaining a glimpse into this region’s food and culture, one post would not suffice. Providing you with a snapshot, however, good news is: eating well – à la Biarritz – persists to be a year-round event. So, while some tourists and locals are being pushed toward the shoreline, find others being pulled into the city centre. Maison Adam Biarritz 4 arrGravitating toward the sweet aromas of pastry shops myself, I walk along the cobble streets of Biarritz and make two notable stops: first, to Maison Adam and second, to Maître Chocolatier Henriet. Face to face, these corner surprises are conveniently located along opposing streets and are not to be missed. Venturing to one venue and then the other, I clearly follow suit of an over-indulgent and self-serving yet, applicably foodie-appropriate tactic: dividing time to conquer all – that’s gluttonous!

Biarritz Desserts 1 arrHappily pursuing chocolates, cakes, and pastry, these conquests are nothing short of successfully sweet. Yielding appetizing treasures to be devoured and shared, I find ‘my people’ – chocolate lovers and s’more – scanning shelves and rejoicing over display towers of sinfully delectable artisan crafted delights. Equally taking time to study unique cakes and cookies, Maison Adam is reputably the originator of the Basque macaron. Stopping to sample both, why not order some more? Requesting a little bit of this and that, I take away the famous almond cookie, Basque gâteau – cherry and chocolate varieties – along with a box of praline truffles and a bar of refined dark chocolate.

Chocolatier Henriet Biarritz 1 arrBut, that’s not all! Dessert excursion halfway complete, another lesson in tradition awaits at Chocolatier Henriet. Food-spotting between one pastry house to another, Henriet literally evokes history in the making as seen with their production of elegant French pâtisseries – éclair au chocolat et mirabelle, tarte aux pommes, truffes, pavlova, etc. – in as much as Basque-inspired confections like ‘touron’ and nougat. Candies and classic pastries abound, the assortment of goods range from simple flavour profiles like vanilla and chocolate to enhanced tastes including apricot, orange, and almond to name a few.

Chocolatier Henriet Biarritz 5 arrSpeaking volumes about the coast with the most, I leave this well-stocked boutique of treats – like the one before – with a handful of boxed up beauties. Sailing through this inland shopping experience, I’m ready to sample my ‘Basquette’ full of heavenly selects. Best part of all, this voyage need not wait on Mr. Sun or that bikini body – phew! Certain to satisfy anyone’s sweet tooth, Maison Adam and Chocolatier Henriet are a couple of Biarritz’s finest locally-situated dessert houses – sugar rush, guaranteed!

Copyright © DISHFUL, 2017. All Rights Reserved.

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When in Rome, Giolitti!

When in Rome, venturing to the Trevi Fountain is a must! Definitely a sight to behold, the same can described of the outpouring of tourists. Rightfully wishful, there’s truly no shortage of admirers tossing coins and within elbow’s reach. So let’s face it, when the only open space left is the mini pool – ‘la fontana’ itself – reality strikes: it’s time to go! Saving you the trouble of locating your next mini-getaway, allow me to retrace my steps and acquaint you with a must-visit gem of a gelateria along the maze-like streets of Rome. Giolitti 13 arr

Nestled between an espresso bar and neighbouring boutiques – Via degli Uffici del Vicario, 40, to be exact – I find myself reliving a happy incident of déju-vu at Giolitti. Oh, how sweet it was – a few years ago – and still is, today! Clearly having been there and done that, a good first impression is enough to leave me wanting more. And with an endless display of premium quality frozen desserts, Giolitti makes repeat visits easy. Giolitti 11 arr 

From start to finish, getting your hands on ice cream is quite the experience at this parlour.  Upon entry, most tourists shuffle between the pastry counter and the corner stop for cafe beverages all the while lost in amazement of the ornately decorated establishment.  Almost frozen in time, the traditional handmade pastries and sweets if not the interior ambiance is sure to take up a couple of your minutes.  

Giolitti 1 arrOvercome by a spectacle of confections – cassata siciliana, sfogliatella napoletana, crema e pinoli, marmellata, paste assortite, cannoli, cookies, and brain-freeze selects – the commotion of eager patrons will certainly bring you back down to earth, and in no time you’ll soon remember why you’re here in the first place: “Gelato, por favor!” Sure enough, crowd control is in check and, so too, is the step-by-step ordering process:  first, place your order – one, two or three scoops – then, pay the cashier and receive a receipt to present to one of many ice cream servers.  At this point, don’t be shy to make your request and be heard, especially since there’s no formal queue and the servers are beckoning ice cream lovers to efficiently make their way to the counter.  Essentially, your wish is your command. Literally, the sooner you voice your ice cream desires the sooner you’ll grab it and go – just be prepared, and know what you want.

Hanging around the masses of gelato fans, delighting in a chocolate-covered cone-filled treat is monumental sight in its own right.  Just imagine:  cones upon cones covered with scoops of freshly churned congealed dairy dessert and topped with a generous slathering of sweetened whipped cream. No risk, no reward – get in queue already!

Sticking to the caffeinated side of things, I spot so many variations of cocoa indulgences through the glass window but narrow down my choices to three.  Going for a trio of dark chocolate, tiramisu and coffee, this combo is velvety rich and packed with nuanced flavour. Simply put, Giolitti’s gelato is the ideal afternoon pick-me-up. Better yet, it’s an everlasting souvenir that’s meant to be devoured and detailed for later recounts. Clearly repeating history, this foodie chronicle is worth reliving – in person!

Copyright © DISHFUL, 2017. All Rights Reserved.

“L’envie en rose”

If you ever find yourself hungry in Paris’ 5th ‘arrondisement’, there are a few places you may want to visit. Between fresh fruit stalls and seafood markets, in addition to local pâtisseries, this district boasts full of restaurants that cater to various palettes.

Au Jardin de Lutece 1 arrKeeping you well informed, here’s a little taste of what I spotted along the streets of Rue Monge, Paris. Not to be confused with ‘mange’ that means ‘eat,’ Rue Monge is not your typical tourist attraction and, however quiet, it remains worthy of some notable buzz.

Starting with a duo – literally neighbouring markets – Poissonerie Monge and Au Jardin de Lutèce are considerably destined stops for local Parisians who seek fresh seafood and a bountiful of tropical fruits and garden vegetables. While I haven’t had the fortune to cook the ‘catch of the day’ – chez Poissonerie Monge – my testing of freshly squeezed orange juice, decadent honey-sweet dates among other seasonal berries are to be discussed.  Beginning the day with vitamin-rich essentials, locating this fruit stall all began with a quick passage down the street. Like many happy accidents, some hidden gems are best identified when merely walking. Once there, this roofed ‘garden’ does not disappoint. Eyeing a rainbow display of every fruit and vegetable you can name from A to Z, there’s clearly no shortage of items.

As for my impromptu excursion, the prices are a bit steep but, the quality reigns supreme and leaves a lasting impression from first to last bite. Personally, I recommend the ‘jus d’orange’ as it’s prepared on the spot, and is consistent of sweet and tart flavours – seriously, a delicious way to start the day. Like the citrus, this vendor knows how to pick dates. Au Jardin de Lutece 6 arrToo mesmerized to ask their origin, whether Medjools or not, there’s no mistaking these dates were certainly fresh with a soft outer layer, meaty in size – not dried up or shrivelled like some other varieties – and, jam-packed with sweetness.  Surely, a date or two is the perfect lightweight snack to keep anyone energized.  Consisting of more happy surprises, each corner of this small shop carries pockets of nature’s beauty. For instance, while indulging in ruby red currants and organic strawberries did amaze, the one that got away – hopefully, to be sampled on a future trip – was the box-load of once again ‘fresh’ hazelnuts. Can you believe it? Now, I know from former experience what fresh almonds look and taste like but, much to my excitement, seeing fresh hazelnuts was a first! Luckily, for those in the area, they can be found here Au Jardin de Lutèce. Now you know – ‘je vous en prie,’ you’re welcome!

Maison Gregoire 1 arrFrom land and sea to farm fresh and freshly baked or cooked, there’s an endless list of gastronomic stops to recount. Briefly, for those with a sweet tooth, Rue Monge is also host to an array of ‘viennoiserie’ and classic French pastries – pain au chocolat, brioche, croissant, flan, tarte aux pommes, macarons, etc. – as well as simple cheese sandwiches, all courtesy of Maison Grégoire. Maison Gregoire 2 arrHaving said that, those after a more hearty lunch or late night dinner must-visit and must-walk further along Rue Monge and take a detour – all within walking distance, I promise – to Rue Mouffetard. Once there, behold: foodie central! Taking a late night promenade to Rue Mouffetard, myself, I find this street to be lively and boasting with a mélange of young and young-at-heart patrons. Likewise, the diverse spread of dessert parlours, tea houses, international fare – Greek, Italian, Turkish – and authentically French cuisine-oriented bistros run plenty.

Crepe 1 arrVenturing to satisfy sweet and savoury senses, I opt for a cheese and egg-filled paper thin crêpe. How so very typical – I know, but don’t mind! Almost an equivalent to what we – North Americans – commonly identify as a pancake house, this ‘crêperie’ offers both Nutella/fruit options and meat/veg components, and speedily prepares them ‘à emporter,’ for takeout.

Gelati d'Alberto 8 arr

In continuation of the next sought after treat, I set out for a real beauty – an edible rose – at Gelati d’Alberto.  Truly, a sight for tasteful eyes, this gelateria impresses not by its compact dimensions but, instead, by its glass-encased selection of uniquely flavoured congealed confections. At initial glance, I’m left intrigued by flavours such as açaí berry, “Alibaba” – a mixture of sesame and orange blossom water – litchi, and even aloe vera. Gelati d'Alberto 6 arrUltimately, request is made for a delicate yet vibrant trio of: rose, pistachio and strawberry gelato. Taking time to savour this ‘fleur,’ each petal layer at a time, the distinct combination of the three gelati did make for a pleasantly memorable experience. Undeniably fragrant, this perfumed hand-crafted rose smelled sweet as much as it tasted intoxicatingly true to the essence of rose water – simply, magnifique!

Needless to say, it’s all in the way it tastes!  And, in keeping with homemade tradition, Alberto’s use of pure fruit and quality ingredients speak volumes in the final product of gelati and sorbets that is clean and refreshing on the palette.  It’s no wonder, then, that gelati and sorbets made by this ‘maître glacier’ – master ice-cream maker – are self-proclaimed to be the envy of town, “L’envie en rose,” and rightfully so. All in a day’s work, this food-hunting escapade just touches the surface of all there is to explore. While I’m sure I could go on with more mention of French food or the artisans who craft them, there’s no denying this fact: “La vie est belle, et vous êtes comme elle!” Life’s beautiful – and even more so with ‘la cuisine française’!

Copyright © DISHFUL, 2017. All Rights Reserved.

I Saw the Sign: L’As du Fallafel

L'As du Fallafel 1 arrLooking for an ideal grab ‘n’ go snack, in Paris? Look no further than L’As du Fallafel. Situated along 34 Rue des Rosiers, this falafel hut serves up orders as quickly as they take them. Getting my ‘fill’ of a widely popular mid-east treat, I order piping hot deep fried pillows of falafel rounds that are sandwiched into a soft pita. Specifically asking for the ‘fallafel spécial,’ it’s consistent of the famous falafels plus hummus, veggies – lettuce, tomato, cucumber, grilled eggplant – and for added spice, I also get mine topped off with piquante sauce. Loving the hand I’m dealt, the verdict’s in: this ‘ace’ of a sandwich delivers in bold taste!

L'As du Fallafel 4 arrWhat’s more, word of mouth still works! And, in little to no time you’ll find crowds gather by this hotspot. So in case you’re running low on energy or simply can’t wait to get your falafel fix, be in-the-know of the how-to’s when it comes to speedy service at this restaurant. Taking out the guesswork, here’s what to expect for takeout: first, spot the staff/rep – most likely standing outside, infront of the venue, already taking orders – then, find your place amid the open air queue of patrons and submit your request. In following, provide payment directly to the ‘outdoor’ staff who will, in exchange, provide a paper receipt to be presented to the cooks. Simply put, the invoice is key: no paper – proof of purchase – no falafel.

L'As du Fallafel 3 arrLuckily for tourists, both English and French are spoken/understood here. Appreciating the spontaneous French lesson, ‘on peut bien y practiquer le français!’ But if learning languages is not your thing, fear not as all foodies are well aware of this certainty: no matter the destination, expression of ‘hunger pangs’ – not words – remain the universal language.

Equally vocalizing my desire for food, I pursue the vegetarian route and stick to the “must-indulge” menu item of choice – pure falafels. L'As du Fallafel 2 arrMore than ‘a’ chickpea, it’s the culmination of chickpeas plural in addition to the compounded mixture of fresh herbs and spices that make for tasty bites of falafel. Generously wrapped, this veggie sandwich bodes well in freshness as in portion. Catering to meatlovers as well, other selects include: chicken or turkey shawarma, meatballs, schnitzel, sausage and fries that are available for takeout. Food-excursion of the day complete – with a falafel pita – I attest that L’As du Fallafel does indeed transform an otherwise mildly flavoured légume into something palatably wonderful. Whilst feeling peckish in the Marais district, then, look for the righteously named sign of this Parisian food-stop and sample the ‘ace’ – the base of falafels!

Copyright © DISHFUL, 2017. All Rights Reserved. 

Good Things End with ‘É’

Herme Macarons 1 arr

When you can’t meet the King of Macaron himself – Pierre Hermé – a visit to his ’round’ table is the best substitute. Saying, “Oui, oui!” to my absolute favourite city – Paris, of course – a trip to this magical place would not be complete without a must-see and must-visit stop for food shopping at noneother than Monsieur Hermé‘s boutique of sweets.

Yes, indeed, I can now attest to having tried select artisan-made delectable almond French macarons. Conviently dispersed throughout Parisian streets, I make my way to one of many of this master’s stores. Strolling along 18 Rue Sainte-Croix de la Bretonnerie, in particular, I’m introduced to a quaint sized shop beholding a gateway to chocolates, dessert spreads, and the highly anticipated glass-encased table of lovely ’rounds.’

Herme Macarons 10 arrA picture worthy of thousands of words, who wouldn’t capture this Kodak moment of sorts? Politely asking permission first to do exactly that, I’m clearly too enticed to leave such a moment to memory alone. And, afterall, how better to timelessly share Hermé’s offerings – even if it’s only in pixel format. Access happily granted, capturing the multitude of unique treats didn’t take too long and equally deserved more than a photographic close-up.

Pleasantly tried and taste tested, my order of palatable macarons did not disappoint. Worth the pretty Euro – and souvenir tin – any patron can be sure to fill their dessert coffers with the best of the best in quality macarons. Likewise, Hermé offers 18 distinct flavour profiles ranging from the traditionally expected to surprising flavour pairings. Herme Macarons 11 arrWanting a bit of this and that, here’s what I enjoyed: Madagascar Vanilla, coffee, chocolate, Mogador (duo of milk chocolate and passion fruit), Ispahan (evoking hints of rose, litchi fruit and raspberry), Infinitely Jasmine, and Montebello (a signature combo of pistachio and raspberry). Unequivocally divine, macarons by Hermé do satisfy! What’s more, recounts of previous macaron-making endeavours ‘chez-moi’ leave me to attest that the amount of work, skill and purity of high grade ingredients involved with Hermé’s handheld gems are evidently synonymous in his final product. Artisan, to say the least, these cookies deliver in premium taste and texture from first to last bite. Simply stated, they’re ‘magnifique!’ Clearly, well made – and, well received!

Hoping you’ll make your way to Pierre Hermé’s shop for your own box of truffles, macarons or jar of hazelnut spread, other reputable Parisian macaron houses exists. Among them include Ladurée, which remains a popular destination for locals and tourists alike. But if long queues are not your thing, fear not as many local pastry shops – a.k.a. ‘pâtisseries’ – often offer macarons in their own right. Ultimately, wherever you go, venturing to Paris persists to be a deliciously good idea!

Copyright © DISHFUL, 2017. All Rights Reserved. 

INSTA Ice Cream

Insta Ice Cream 13 arrInstantly made for “insta” yum, no-churn ice cream is the answer to all things delicious and frozen.  Essentially, the dessert for summer time.

Truly no fuss and easy to make, anyone can whip up their very own batch of homemade frozen confection. For the start of your own, all you need are three ingredients – heavy cream, sweetened condensed milk, and vanilla essence.

To prepare humble vanilla ice cream – also the base to future flavourful variations – first pour the ‘necessities’ into a mixing bowl, whip the combined trio until soft peaks form and then set contents into the ice box to fully solidify. Et voilà! You’ve mastered no-churn ice cream.

From here, the possibilies are endless. You can create a menu of delectable dairy rich frozen treats. To start, mix-in palatable additions of choice whether via fruit compote, crushed cookies or biscuits, chocolate chunks, chopped almonds or walnuts, and even broken pieces of your preferred candy bar.

Insta Ice Cream 2 arrHaving fun with the making of several ice creams, I couldn’t stop at one or two. Essentially setting up my own ice cream parlour – if only for a day – going for gold is the aim. And so, when a couple flavours just don’t cut it, I set my eyes on building a dream team of flavour pairings to include mine, yours, and everyone’s favourites: mint chip, mocha almond fudge, cherry cheesecake, caramel macchiato crunch, Oreos ‘n’ cream, and a peachy-esque spin resulting in ‘nouveau’ nectarines and cream. Likewise, candy coated cones with sprinkles and the works are a must – a match-made winning combo for the otherwise already beautified real cream scoops.

Made in an instant and ‘flash’ frozen, personalizing your ice cream to create a range of tastes is a cinch. To do so, simply remember the magic of three: three items and three steps – combine, whip and freeze. Word to the wise: for mint chip, I omit vanilla essence and replace it with pure mint extract. Alternatively, deconstructed banana split ice cream can made by using banana flavouring as well. Once again, the sky’s the limit when creating your very own plain or fusion ice cream, especially when starting with the original no-churn base. Rocky road or what ever route you take your ice cream, there’s one ultimate certainty: no-churn ice cream is an “insta” success.

Copyright © DISHFUL, 2017. All Rights Reserved. 

But First, Kahve Turk

Turkish Coffee 4 arrCoffee lovers love coffee. Obviously, it’s a no-brainer. But all the same, true coffee lovers enjoy more than a ‘cup of joe.’ Equally keen on java, my morning ritual consists of freshly brewed Arabica beans. And as for the weekends, afternoon pick-me-ups are synonymous with none other than an intensely robust shot of ‘kahve turk.’

Talking about Turkish coffee, this coffee beverage is the common favourite both near – ‘chez-moi’ – and as far as Europe and the Middle East. Somewhat like Italian espresso, Turkish coffee is a staple in many coffee houses abroad and homes alike. Delighted for its strong and sweet flavours, Turkish coffee is bold and not for the faint of heart.

Turkish Coffee 2 arrFortunately, I’ve gained an early introduction on the how to’s of all things ‘cezve’ – a Turkish coffee pot – and my acquired Turkish coffee education is in great part thanks to my Persian heritage. Easy as 1-2-3, coffee aficionados everywhere can also make Turksh coffee with ease. Simple in technique as in contents, all you truly require is a ‘cezve’ and these following ingredients: ground Turkish coffee, sugar, and water. That’s – almost – all! As a rule of thumb, here are a few helpful hints: I use a heaping teaspoon of coffee per person as well as equal parts sugar – about a teaspoon – and an espresso cup worth of water per drink. Likewise, albeit a standard method in coffee making, I always try to use filtered water whenever possible.

Turkish Coffee 1 arrMeasurements aside, here’s how to make a fresh pot of Turkish coffee: fill the ‘cezve’ with exact portions of water per person, and place it on the stovetop over medium heat. Once the water has heated, add the spoonful(s) of coffee but be careful not to stir. Then, add the sugar and omit from stirring. Keeping a watchful eye, begin to stir the coffee and sugar as soon as they have seemingly dissolved or have sunk to the bottom of the pot. At this point, continue to stir until the liquid coffee mixture is well-combined and appears frothy and thicker in consistency. Upon ample stirring, leave the coffee on the stovetop but turn the tempertature to ‘low’, and allow the coffee to continue heating up until it’s ready. As for when it’s coffee time, it’s safe to remove the coffee upon noticing a ring of bubbles form around the edges of the pot. At this point in time, the coffee has sufficiently heated and you want to avoid boiling the coffee at all costs. If you didn’t know beforehand now you know: boiling Turkish coffee is a “no-no” – don’t let it happen to yours!

Tavazo Pastries 1 arrFinally ready to enjoy, I love Turkish coffee on its own for its rich and intoxicating flavour, and even more so when accompanied with pastry. Finding both ground Turkish coffee and Persian desserts at Tavazo, you don’t have to ask me twice to make a pot of ‘kahve turk.’ Afternoon well spent and recharged, you can do the same by visiting a local Persian grocer or by grinding your own preferred medium roast beans – just be sure to use the Turkish/’finest’ setting. Leaving you to it, then, “no ‘more’ talkie before coffee!”

Copyright © DISHFUL, 2017. All Rights Reserved. 

A Marble to Behold

Chocolate Marble Banana Bread 4 arrA while ago, homey banana bread was made and devoured by yours truly – ‘moi,’ of course! The sweet memories of what once was – yester-bake – now leaves me with this thought: I do believe it’s time for a remake. Just as before, I’ve come across the very old yet same predicament – as past recipes would reveal – and, a very delicious answer for an almost forgotten bunch of ripened bananas. Some never learn, I suppose – or do they?

Chocolate Marble Banana Bread 1 arrSpeaking of myself, I’ve definitely love to salvage overripe fruit in baked goods. Without getting overly ‘mushy’ about the subject, I equally attest that banana bread is best made when this fruit does in fact start to brown and spot on its exterior but, remains soft and explosively flavourful.

Wasting no more time, let’s get baking! Starting with a trusted recipe, I decide on marbled banana bread. Like the original, this variety simply requires one to divide the dry ingredients initially suggested for the making of one loaf in multiple bowls. Taking things step-by-step, measure halved amount of the ‘necessities’ – flour , sugar, salt, and baking powder – into two different bowls where the chocolate variation takes less flour, thus being certain to replace the omitted amount of a.p.f. with cocoa powder. Chocolate Marble Banana Bread 2 arrFrom here, divide and pour the already mixed wet contents – butter, vanilla, bananas and eggs – into each ‘dry’ bowl. And for an even more decadent chocolatey twist, add dark or semi-sweet chocolate chunks to each bowl. Once both batters are well combined, introduce spoonfuls of each into a well-greased and parchment-lined loaf pan.

Vanilla and chocolate contents now acquainted, insert a knife or wooden skewer into the batter-filled pan and make swirl motions to create the classic marbled pattern. Finally, top your edible art with extra chocolate chunks – if your heart desires – and get that marbled slab into a preheated oven.

Chocolate Marble Banana Bread 3 arrSensing a banana-rich sweetness in the air, I know my marbled loaf is ready – about 50 minutes or so. Leaving this beauty to cool prior to slicing, getting my dose of potassium courtesy of this banana bread-ish ‘healthy’ cake is my kind of rescued dessert. Hoping you’ll show ripened fruit some TLC – via the kitchen – treating bruised fruit is not so ‘bananas’ after all. Clearly enjoying the fruits of my labour, reinvented banana bread is simply marvellous. Whether you enjoy it as a mid-day snack or for a quick breakfast on the go, this moist loaf satisfies in both its classic state, embedded with nuts or rippled with melted chocolate flavours – naturally, it’s a ‘marble’ to be behold!

Copyright © DISHFUL, 2017. All Rights Reserved. 

Mom Knows Best!

Persian Ice Cream 5 arrMy mom has taught me everything I know – from Persian culture to family values, and the importance of ongoing learning. A gem in her own right, my mother has and persists to display multifaceted talents. Crafty yet studious, successful in business ventures as much as a leading parental figure, she’s – without a doubt – the person to whom I look up and admire, and fortunately, my personal ‘go-to’ when presented with life’s question however big or recipe-related.

 

On this Mother’s Day, my mind easily trails to an endless memory bank of times I shared with my mom. Moments for which I’m grateful, and instances that are now family stories in great thanks to my mother who selflessly took every spare moment she had to spend with her children. Always giving of herself, she put ‘quality’ in every minute, hour and all times that are now made eternal.

Persian Ice Cream 3 arrIn celebration of my mom and all mother figures, I like to dedicate this post to past memories and some made new. Regardless of the month or season, every year has been touched by my mom. From devouring a plateful of homemade Christmas cookies, to custom-made birthday cakes, my mom started traditions that were made to last. Effortlessly working to make every occasion special, she continues to approach holiday dinners with the same level of attentive care and happily creates festive menus and table spreads that are thematic and attune with hand-selected patterned dishes, flatware, drinking glasses and centrepiece arrangements. Again taking time, she not only ‘makes things happen’ but, too, adds an element of magic to transform otherwise ordinary events into something beautiful.

In recollection of one of my fondest childhood memories, every trip to the mall included a stop at the ice cream parlour – my favourite scoop in a cone, mint chip for my sister, and French vanilla for my mom. Clearly, this family loves ice cream. And for the creation of more sweet memories, my mother has passed on the tradition of making and appreciating Persian food, including traditional desserts.

Persian Ice Cream 8 arrGladly following in my mother’s footsteps, I hope to have honoured both her teachings and our heritage with the making of a delectable recipe fully-loaded with nostalgia. Hoping you, too, will share something sweet with your mother-figure, here’s what I learnt from the ‘wise’ one: a popular Persian Ice Cream commonly known as ‘bastani Akbar Mashti’ and ‘faloodeh’.

Having the fortune to savour my mother’s cooking, I need no formal introduction to the distinct floral tastes identified with these icy desserts. Inclusive of saffron, rosewater, pistachios and frozen pieces of whipping cream, this vanilla-based ice cream dessert was first invented by ‘the man,’ Akbar Mashti. Rightfully named, then, ‘bastani’ simply refers to ice cream in Farsi.

As easy to make as reading the ingredient list, anyone can share and delight in their very own homemade batch of Persian Ice Cream. Starting with pure vanilla bean ice cream – homemade or already-made, preferably premium grade – allow the ice cream contents to slightly soften, and then mix-in the following: 1 cup of pistachios, 1/4 cup of rosewater, 1/16 teaspoon ground saffron, and 500 mL of whipping cream for ultra richness – freeze cream separately, and break into pieces prior to incorporating – and when well-combined, place the container back into the freezer to solidify the jewelled ice cream prior to serving. In case it helps, here’s some pearls of wisdom passed from mum: a little goes a long way with saffron so – however tempted to intensify colour of your ice cream – be careful not to overpower the dairy contents or otherwise risk gaining an adversely medicinal tasting dessert. Also, I first bloomed the portioned saffron into the measured rosewater, and later incorporated the perfumed liquid gold to the ice cream.

Persian Ice Cream 10 arrHighly satisfying as-is, ‘bastani’ can even be sandwiched between two wafers or enjoyed alongside ‘faloodeh’. Perhaps unfamiliar to some, ‘faloodeh’ is essentially cooked rice noodles that have been frozen with rosewater infused simple syrup. Short on ingredients and steps, less is definitely more with this fragrant dessert. Once prepared and semi-frozen, be sure to comb it over with a fork – like a granita – as it does not share the same consistency as ice cream. Finally ready to serve, you can enjoy ‘faloodeh’ in all its rosy glory for an extra hint of tart and sweet tastes top it with a squeeze of fresh lime juice or sour black cherry syrup – and, that’s all she wrote!

From my mother’s kitchen to yours, these Persian desserts are family favourites and simply worth having any time of year. Using these recipes or alternate expressions of thanks, I hope you have the opportunity to treat the parental figure who has left a lasting imprint on your life with daily tokens of gratitude. And on that note, this one’s for you – Love you, Mum!!

Copyright © DISHFUL, 2017. All Rights Reserved.

Spring Bake


Bon Appetit Ricotta Cake 2 arrPatio all set and spring cleaning complete, are you thinking what I’m thinking: sun’s out, bundt’s out! Always finding a reason to celebrate, there’s no better time to reward a seasonal mission well accomplished than with cake – al fresco, of course! And given my love of baking, I gladly make use of springform pans and vibrant fruit for a refreshing duo: lemony fruit-filled and almond peach ricotta cakes.

Bon Appetit Ricotta Cake 4 arrFirst intrigued by Bon Appétit’s Raspberry-Ricotta Cake, a glimpse of this cake looked too tempting not to recreate. Doing just that, I use Alison Roman’s simple instructions and get ambitious. Doubling the amounts of specified ingredients, I yield twice the batter for two variations on this light and fluffy cake. Clearly, the perfect accompaniment to afternoon tea or any java pick-me-up.

Bon Appetit Ricotta Cake 5 arrAttesting to its simplicity, this ricotta cake is easy to make and tweak. Certain to add bright flavour, the original recipe calls for raspberries. While keeping with the necessities – flour, butter, sugar, eggs, vanilla extract, baking powder, salt and ricotta – is a must, this ricotta-inspired cake is not exclusive to raspberries alone. Forgoing the suggested listing, I follow most steps and include my preferred choice of berries, stone fruit and citrus for an end result that’s peachy-keen.


Bon Appetit Ricotta Cake 3 arrChanged but not compromised, my take is quite delicious and still attune with the desired moist consistency of Bon App
étit’s Ricotta Cake. Likewise, the almond topping adds texture to the mildly fragrant peach-infused cake. Equally fresh and clean on the palette, inclusion of lemon zest coupled with pockets of tart blackberries, blueberries and cherries appropriately lift the otherwise plain cake structure with bursts of bold flavour. Pleased with the overall outcome of my ricotta cakes, this duo looks prime and tastes divine as-is though can be made ultra indulgent with a dollop of whipped cream.
A piece of cake to make – and eat, once cooled – here’s a final note on any leftover fruit: blushing Bellinis, anyone?

Strawberry Peach Bellinis arrWasting not, blend equal parts of any remaining peach slices with frozen strawberries to create a fruit-fusion. From here, fill a wine glass with fruit purée – about 1/3 high – and top the amalgamated contents with sparkling wine. Feeling peachy with abundance, elevated lounging is meant to be decked out with juicy refreshments – Bon Appétit!

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