I talked to Steve Inskeep of NPR's Morning Edition about Passover, just a few of the food symbolisms, and, of course, matzo balls! Listen to the intervew and get my recipe for matzo balls here.
And have a happy Passover!
I'm so looking forward to my upcoming trip to Pittsburgh. On Monday, March 30, and Tuesday, March 31 (can you believe March is already almost over?) I'll be cooking two of my favorite Passover dishes - haroset from Ferrara, and almond-walnut macaroons from Iraq. I'll also be answering any of your last minute Passover questions!
I was recently interviewed about the upcoming trip by Candy Williams for Trib Live. You can read the aricle - and get some of my recipes! - on their website.
Hard at work on my book, but there is still a little time for play. Here, enjoying lamb chops at Peter Chang's newest restaurant in Arlington.
I've been hard at work on my new book. Here I am with Simone Cormier, one of the Sips & Suppers chefs, testing a recipe for croquante. Delicious!
Sips & Suppers, a fundraiser benefitting DC Central Kitchen and Martha's Table, is right around the corner. There are still tickets left for both Sips (January 24th at the Newseum) and Suppers (January 25 at homes across the Washington DC region) - check out www.sipsandsuppers.org for more information.
Earlier today, Chef Bertrand Chemel of 2941 joined me on WUSA9 to talk about Sips and Suppers. Click here to view the clip.
I was interviewed by Clark and Marcy from At the Table with Wolf & Smothers, a weekly food radio show on KSRO. Listen here!
I'd like to share a lovely note that I received from a reader:
I want to thank you, from the bottom of my heart, for including the recipe
for Hutzel Wecken in "Quiches, Kugels and Couscous."
For many years, in the 1960s and 70s, in December, my mother used to order a
bread, we called Hutzelbrot, from a bakery in New York (we lived in Calif).
My family would eat this and give it away as gifts. It was a family
favorite. She would send a check and we would receive a big box of
individual round loaves. The bakery imported the bread from Germany.
At some point either the cost of the bread became too expensive, or the
bakery went out of business, I forget. But in any case we could no longer
get the bread. Since I had started baking bread when I was 10, my mom and I
figured that eventually we would find a recipe for it, or be able to invent
one. We tried for many years but were never able to recreate this bread. My
mom died in 2002.
Then, in 2010, my sister phoned me excitedly, "I have the bread, I have the
bread!" Someone had brought it to her Chanukah party and she sent me the
recipe from your book. She even saved a piece in her freezer for when I
visited a few months later.
I bought your book and I make the bread every year now and wish my mom had
lived to eat it again.
I agree with you that peanuts have no place in this bread. The version we
got from that bakery was darker, more of a light pumpernickel/rye bread. So
I add some rye flour to the mix when I make it.
On my own, I would never have figured out the ratio of flour to fruit.
I am so happy to have this family bread back, it was hugely missed. So,
again, thank you so much for the recipe, it is very special and means a lot
to my family.
Thank YOU, Julie! It's stories like these that keep my work moving forward.