Pistachio and Cashew Baklava Fingers

051aBefore I set out to make baklava, a friend of Greek origin advised me, “don’t hold back on the syrup.” This is sound advice.

Baklava is a traditional dessert in countries that were part of the former Ottoman empire. Early recipes for baklava date to the fourteenth century. Layers of filo dough are brushed with clarified butter, enrobing sweetened, lightly spiced ground nuts, and baked until golden. When the baklava is fresh out of the oven and still hot, a sweet syrup—a honey syrup in Greece, and an orange-blossom or rose-water scented sugar syrup in Lebanon and parts of the Middle East—is poured over the top of the dessert, which is then left to soak for several hours. The syrup marries with the filo layers and nuts in a glorious sticky union. Continue reading

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Pomegranate and Basil Marinated Beets with Preserved Kumquats and Pistachios

DSC_0512aThere was a time, I remember, when I did not regard beetroot with the fanatical adoration I feel now. In fact, when I was little, I didn’t like beets at all. I hated beetroot’s sweet, iron-rich flavour and the cooked-fruit texture it acquires when roasted or boiled. I disliked the sweet-and-sour cooked grated beetroot, sour cream and horseradish salad that I was forced to politely eat at the homes of my mother’s Polish friends and relatives, and I despised hot borscht. I now love all of these things. In fact, I can only think of a single iteration of beetroot that I don’t adore, and that’s those flabby beetroot slices you find at salad bars, but those aren’t really beets at all, anymore than tinned corn is corn.

This is a beetroot-lover’s salad. Beets are not some shy accessory, but the main attraction. Continue reading