Darragh Doiron
The Port Arthur News
PORT ARTHUR —
Lentils, figs, grape leaves part of Syrian-Jewish tradition
Figs always make me think of Biblical times. They symbolize peace, prosperity and fertility, and a good meal. Jennifer Felicia Abadi shares her culture and flavors in “A Fistful of Lentils: Syrian-Jewish recipes from Grandma Fritzie’s Kitchen.”
I had actually packed lentils for lunch the day this book arrived. I’ve recently come to appreciate them in stews as a low-cost, very healthy and delicious main dish. Phyllo dough, meat balls and rose water drinks are in this book that features family photos and great stories. I feel like I’ve been on a journey of time and space. Here’s just one recipe from this book:
Teen M’raba, Syrian Dried Fig Jam
3 to 4 cardamom pods (1 teaspoon crushed, optional)
1 1/2 cups cold water
1 cup sugar
2 cups finely chopped dried Calimyrna figs, stems discarded
2 tablespoons fresh lemon juice
If using, coarsely grind the cardamom pods using a mortar and pestle (to make 1 teaspoon finely crushed cardamom seeds). If you do not own one, place the seeds in a plastic bag or piece of paper towel and smash with a hammer. Set aside.
Bring the water and sugar to a boil in a large saucepan over medium-high heat. Reduce the heat to medium-low and add the figs, lemon juice and crushed cardamom seeds, if using. Mix well. Continue to cook at a slow boil over medium-low heat until the figs are very soft and the water is mostly absorbed, 35 to 40 minutes.
Serve cooled alongside a hot pita bread (recipe in book) Syrian white cheese (recipe in book) and Arabic coffee (yep, also in there) for a satisfying breakfast. Store in tightly covered jar in the refrigerator; it should stay fresh for about a month.
Snack news
We’ve become a nation of grazers, using energy bars as meal replacements, according one study.
The Food Channel (foodchannel.com) has released its Top Ten snack trends, one of its regular trend reports prepared in conjunction with CultureWaves, Mintel International, and the International Food Futurists. They are:
Chip and Dip 2.0. It is likely that you will have hummus and falafel chips or pretzel crisps at your next party instead of the traditional chip-and-dip duo. The dips are healthier, spicier, and often served hot.
Small and Sensational. We are eating more substantial snacks packed with protein as meal replacements, and eating them more often. For pick-me-ups, we grab a slider at Steak ’n Shake, or a Big Mac Wrap at McDonald’s.
The Drink Shift. This trend is all about the “halo of health” around drinks made with fruit or antioxidants. We have a shift in snack beverages away from colas and energy drinks and more toward teas, lemonades, fruity organic waters, and carbonated fruit drinks with interesting flavor combinations. Plus, there’s the trend away from high-fructose corn syrup and back to sugar that some soft-drink makers are spinning as a “throwback” move.
Goin’ Nuts. Snacking habits are adjusting to talk about how good nuts are for you, with nuts and granola, nuts and fruits and smoked nuts. Unique flavor combinations give us the feeling that we are eating healthily: for example, cashews with pomegranate and vanilla, and dark chocolate with caramelized black walnuts.
Fruits: The Low-Hanging Snack. The trend here is the mainstreaming of new types of fruit, and the redefinition of locally grown to mean locally sourced. When it comes to fresh, blackberries have been in abundance, and white peaches and white cherries have given us a choice when it comes to some old standards. Fresh fruit is now the number one snack among kids aged 2 to 17.
Cruising the Bars. While it is mainstream that the granola bar is an acceptable emergency meal, bars are now offered in dairy-free, gluten-free, non-GMO, organic, soy-free, cholesterol-free, trans-fat-free, and casein-free varieties. There are even versions specifically for women and for kids.
Sweet and Salty. Until recent years, the only way sweet or salty snacks mixed was when we ate something sweet then craved something salty, or vice-versa. What we’re seeing now is that the barrier is removed. We dip pretzels in Nutella and eat fruit with a side of popcorn. These tastes are filling up the new-style vending machines.
Yogurt, Redefined. The new gold standard for yogurt is the increased health value found with probiotics. Acknowledging our trend toward global flavors, there is Greek yogurt, among the healthiest snacks we can eat. Icelandic yogurt is starting to emerge as yet another world player and new self-serve frozen yogurt shops are popping up everywhere too. Although not new, yogurt continues to redefine itself and is definitely trending up.
Bodaciously Bold. Bold flavors are almost becoming regular, satisfying an urge for something unordinary. How else to explain flavors such as Doritos First-, Second-, and Third-Degree Burn (Scorchin’ Habanero)?
Nostalgia’s New Again. Any decent tribute to snacking has to mention the traditional Snack Cake. The Hostess Twinkie, the Ding Dong, the TastyKake, the Little Debbie. Anything that has lasted this long deserves a mention in the snacking hall of fame, even if it isn’t good for you. And, truth be told, we all snack on some of these from time to time.
Ultra thin
There is no way to explain how much pizza is part of my friend’s life. She puts it on a saucy pedestal. She’s long raved about a thin crust frozen version that’s pretty much on her diet. A.C. LoRocco Pizza is her find that my husband and I sort of teased her about. She sent us boxes and it was so thin that we joked you could read a newspaper through it. The Ultra Thin is made with organic, sprouted grain, tomatoes and garlic and also features mozzarella, Parmesan, feta and basil. The thin crust, by comparison, isn’t so thin at all and I enjoyed the flavor and fragrance of the cheese and garlic version with whole grain and fiber. I can see why she’s hooked on the healthy brand. Makers are billing this as the frozen pizza that will make you feel good about dining alone. They suggest pairing it with music and more. I have to say, I’ve never seen a wine pairing list on a box like this. The Garden Vegetarian that my friend goes for goes with a light, crisp, dry pino grigio or sauvignon blanc. I want to try a light syrah with tomato and feta.
ddoiron@panews.com
