TODAY’S INSPIRATION:
GLOBAL COOKBOOKS
“The field of olive trees opens and closes like a fan.”
Cooking during lockdowns and quarantines has gone from art to chore. The best way to get a little re-inspired when staring down the fridge is to consider what you might order for dinner if you were traveling somewhere you now miss or have always wanted to see. The closest alternative to travel these days is a new cookbook. Our favorite publisher is Interlink Books, which has become the go to place for award-winning international cookbooks. Interlink is sill true to its roots as the primary source of Arabic literature in translation, but its cookbooks serve as a global cultural translation, from books by Italian legend Genarro Contaldo to books on lesser known cuisines, like Romanian (Carpathia)
Interlink was founded by Michel Moushabeck. He also happens to be a wonderful musician and he very generously gave us permission to use his music in the film. There’s no better company while grating and dicing than good music. For accompaniment this week, we recommend Michel’s Layaali Arabic Music Ensemble. They will give a one-hour long digital performance as part of the UMass Fine Arts Center's REVIVAL/50, a year-long digital performance series celebrating Augusta Savage Gallery's 50th Anniversary.
We asked Michel which books he would like to highlight that connect strongly to olive oil. His recommendations: Chef Joudie Kalla’s second cookbook, Baladi Palestine: A Celebration of Food from Land and Sea and, from the place that produces 40% of the world’s olive oil, Andaluz: A Food Journey through Southern Spain by Fiona Dunlap.Today’s recipe comes from Baladi
Jumbo Shrimp with Carrot and Cumin Salad
From Joudie Kalla, author of Baladi):
“There is a magic that happens when cumin is added to fish. We use cumin quite often at home, and it is a very familiar flavor that we don’t shy away from. The spice is mainly found in the carrot salad; I think these jumbo shrimps should not be messed around with too much, since they take on such a fabulous and deep flavor when they are charred in the pan. You can leave the shell on or remove it, but definitely keep the heads on—this creates a really flavorful salad. If you close your eyes you really feel as though you are on the coast of Palestine. I love this, and often made it at my deli, always to a great reception. This mint and cumin with the vinaigrette are perfect with this salad.”
4 large carrots, grated
1 red onion, cut into rings
bunch of fresh mint leaves
scant ½ cup (100ml) olive oil
3 tbsp white wine vinegar
2 tbsp ground cumin
1 tsp sugar
1 tsp salt
6 jumbo shrimp (U-12 or the largest you can find)
In a bowl, mix together the carrots, onion, and mint. Combine olive oil, vinegar, cumin, and salt and make a dressing, then pour over the top of the salad. While the dressing is seeping through the carrot mixture, begin to prepare your shrimp.
Place a large pan on the stove and let it get very hot. You may need to put your extractor fan on for this. Place the shrimp into the dry pan and let them char and change color. This should take 1-3 minutes per side, depending on how large your shrimp are. I use very large ones, since they make this a meal rather than appetizer. When they are beginning to secrete their juices slightly and you are satisfied they have cooked through (they should have turned orange all over) remove them from the pan. Plate the carrot salad on a large plate, place the shrimp on top, and serve.
THE GOLDEN HARVEST:
UPDATES
We would like to thank all the festivals that included The Golden Harvest this fall: Toronto Food Film Festival, Food Film Festival (Italy), Geko Festival (Italy), Calgary Film Nights, Chicago Palestine Film Festival, Boston Palestine Film Festival. We are looking forward to new set of screenings, which we hope to announce soon. And we look forward to the days when we can all gather in theatres together.
Q & A with Toronto Food Film Festival: 2.30 am Abu Dhabi time, 6.30 pm in Toronto